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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. 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.

  4. 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.…

  5. 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

  6. 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.

  7. Potentials of gum from Detarium microcarpum (DM) and Mucuna flagellipes (MF) seeds as raw beef burger stabilizers.

    PubMed

    Onweluzo, J C; Obanu, Z A; Okwandu, M C

    2004-01-01

    Raw beef burgers containing graded levels (0.25, 0.5, 0.75. and 1.0%) of polysaccharide gums extracted from Detarium microcarpum (DM) and Mucuna flagellipes (MF) were produced. Unstabilized beef burgers and beef burgers containing gum tragacanth (TR) were also produced simultaneously to serve as control. The raw beef burgers were evaluated for selected physicochemical and sensory properties so as to assess the stabilization potentials of DM and MF polysaccharide gums relative to the conventional TR. Beef burgers containing the polysaccharide gums had significantly (P < 0.05) lower shrinkage, higher water holding capacity (WHC), and better stability under ambient conditions (27 +/- 1 degrees C and RH 90.6%) then the unstabilized burgers. Among the stabilized burgers, DM gum burgers had lower (P < or = 0.05) shrinkage and higher WHC than MF and TR gums burgers. All the gum-stabilized beef burgers required 9-26% higher compression force indicating a less friable product than the unstabilized burgers. At 0.25 and 0.5% levels of gum incorporation DM gum burgers had comparable compression force with TR gum burgers and this was lower (P < or = 0.05) than the compression force of MF gum burgers. Sensory panel results indicated a lower score for finger feel in gum-stablized burgers than the unstabilized burgers. DM and TR gum burgers had comparable scores with TR gum burgers in all the sensory attributes tested. Overall acceptability score showed that all the gum-stabilized beef burgers were acceptable. It was evident from the study that polysaccharide gums from DM and MF seeds can serve as effective stabilizers in beef burgers without adverse effect on the quality of the product.

  8. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.

    PubMed

    Babji, A S; Alina, A R; Seri Chempaka, M Y; Sharmini, T; Basker, R; Yap, S L

    1998-09-01

    Four formulations of burgers, prepared with 65% lean meat and 15% fat consisting of RBD palm stearin (PS), Socfat 4000P and Socfat 4100P and beef fat (BF) as control were evaluated for solid fat content (SFC), slip melting point (SMP), cooking loss, proximate analysis (moisture, fat and protein), colour, i.e. lightness ('L'), redness ('a') and yellowness ('b'), free fatty acid (FFA), iodine value (IV), thiobarbituric acid (TBA) and texture profile analysis (TPA). Sensory evaluation was carried out for texture, juiciness, aroma, oiliness and overall acceptance. SFC and SMP for raw and cooked SF4000P beef burgers were closest to BF control burgers, falling into the range of 35-40 degrees C. Cooking loss was highest for PS burgers, there were no significant differences (P > 0.05) amongst BF, SF4000P and SF4100P burgers. Proximate analysis on raw burgers showed SF4000P to contain high fat and lowest moisture contents. Objective textural measurements using texture profile analysis (TPA) for all cooked burgers showed no significant differences (P > 0.05) for springiness and cohesiveness. Variation of values among the formulations for hardness, gumminess and chewiness are explained by the differences of SFC for beef burgers with various types of fats. Raw and cooked PS burgers have the lightest 'L' values compared with other fat-substituted burgers while BF, SF4000P and SF4100P indicated no significant differences (P > 0.05) for 'L', 'a' and 'b' values. Beef fat showed the highest amount of free fatty acids (FFA) compared to palm oil samples. For the iodine value (IV), SF4000P showed the highest value which means that it contained the highest level of unsaturated fatty acids followed by PS, BF and SF4100P successively. SF4000P had the highest TBA values followed successively by BF, PS and SF4100P. For sensory evaluation, PS burgers had the least oily taste. This may be due to its high cooking loss. Taste panelists could not differentiate burgers with substituted vegetable

  9. 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

    2015-11-06

    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.

  10. 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

  11. 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

  12. Myoglobin as marker in meat adulteration: a UPLC method for determining the presence of pork meat in raw beef burger.

    PubMed

    Giaretta, Nicola; Di Giuseppe, Antonella M A; Lippert, Martina; Parente, Augusto; Di Maro, Antimo

    2013-12-01

    The identification of meat animal species used in raw burgers is very important with respect to economic and religious considerations. Therefore, international supervisory bodies have implemented procedures to control the employed meat species. In this paper we propose myoglobin as a powerful molecular marker to evaluate the presence of non-declared meat addition in raw beef burgers by using ultra-performance liquid chromatography (UPLC) for the separation and identification of edible animal species (beef, chicken, horse, ostrich, pig and water buffalo). Meat samples were pre-treated with sodium nitrite to transform oxymyoglobin and deoxymyoglobin to the more stable metmyoglobin. The developed method was validated, preparing mixtures with different percentages of pork and beef minced meat. The obtained results show that using myoglobin as marker, 5% (25 mg/500 mg) of pork or beef meat can be detected in premixed minced meat samples.

  13. 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

  14. 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.

  15. 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

  16. 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.

  17. 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

  18. 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.

  19. 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

  20. 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

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

    PubMed

    Choi, Yun-Sang; Ku, Su-Kyung; Jeong, Ji-Yun; Jeon, Ki-Hong; Kim, Young-Boong

    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.

  2. [Influence of below-freezing temperatures on the rate of post-mortem metabolism and the water-holding capacity in prerigor frozen beef muscles (author's transl)].

    PubMed

    Fischer, C; Honikel, K O; Hamm, R

    1980-09-01

    Prerigor beef is very suitable for the production of "bruehwurst" (frankfurter and bologna type sausages) because of its high waterholding capacity (WHC). This high WHC can be preserved for several months by rapid freezing of prerigor beef either unsalted or salted. In order to elucidate the optimum conditions of frozen storage for the preservation of high WHC, intact beef muscle, ground beef and ground, salted (2% NaC1) beef (neck muscles) were frozen at - 18 degrees or --40 degrees C in a thin layer (0.5-1 cm) 30--60 min after slaugther and stored at various temperatures between --5 degrees and --40 degrees C. The changes of biochemical parameters (content of glycogen and lactate, R-value [it corresponds to ATP concentration] and pH) in the tissue and the WHC of raw and heated muscle homogenates, prepared from the frozen material and containing 2% NaC1, were measured and related to time and temperature of frozen storage. At storage temperature of --18 degrees and --40 degrees C no appreciable biochemical changes occur in intact and ground, unsalted tissue over a period of 10 months. Above 18 degrees C, however, rising temperature causes an increased rate of ATP turnover and glycolysis. In ground muscle higher rates of postmortem metabolism are generally found than in the intact tissue. In prerigor salted and frozen beef a faster drug of ATP concentration (increase of R-value) occurs whereas the breakdown of glycogen to lactate is inhibited. The WHC of raw and heated muscle homogenates depends on time and temperature of frozen storage. As soon as the ATP concentration in unsalted beef falls to a level, at which the onset of rigor mortis occurs, the WHC of homogenates decreases markedly. With beef, ground and salted in the prerigor state and than frozen muscle homogenates are obtained which show always a high WHC even after complete breakdown at ATP during frozen storage. These results have practical consequences with regard to processing of hot-deboned beef.

  3. The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef.

    PubMed

    Sariçoban, Cemalettin; Yilmaz, Mustafa Tahsin; Karakaya, Mustafa; Tiske, Sümeyra Sultan

    2010-01-01

    The effect of sunflower head pith on the functional properties of emulsions was studied by using a model system. Oil/water (O/W) model emulsion systems were prepared from fresh and frozen beef by the addition of the pith at five concentrations. Emulsion capacity (EC), stability (ES), viscosity (EV), colour and flow properties of the prepared model system emulsions were analyzed. The pith addition increased the EC and ES and the highest EC and ES values were reached when 5% of pith added; however, further increase in the pith concentration caused an inverse trend in these values. Fresh beef emulsions had higher EC and ES values than did frozen beef emulsions. One percent pith concentration was the critic level for the EV values of fresh beef emulsions. EV values of the emulsions reached a maximum level at 5% pith level, followed by a decrease at 7% pit level.

  4. 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.

  5. 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

  6. 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

  7. Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus).

    PubMed

    Reihani, S F S; Tan, Thuan-Chew; Huda, Nurul; Easa, Azhar Mat

    2014-07-15

    In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at -18°C for up to 10 weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characteristics of the beef patties were compared between those incorporated with UREX, GTE and the control (pure beef patty). Incorporation of UREX or GTE at 500 mg/kg into beef patties reduced the extent of lipid oxidation significantly (P<0.05). UREX showed a strong lipid oxidation inhibitory effect, comparable with GTE. In addition, a significant improvement (P<0.05) in cooking yield and textural properties was also recorded. However, incorporation of UREX and GTE into beef patties showed no significant influence (P>0.05) on the colour, pH, proximate composition and overall sensory acceptability of the patties.

  8. 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...

  9. 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...

  10. 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

  11. 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.

  12. 9 CFR 319.15 - Miscellaneous beef products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... chopped fresh and/or frozen beef with or without seasoning and without the addition of beef fat as such, shall not contain more than 30 percent fat, and shall not contain added water, phosphates, binders, or... consist of chopped fresh and/or frozen beef with or without the addition of beef fat as such...

  13. The effect of air temperature, velocity and visual lean (VL) composition on the tempering times of frozen boneless beef blocks.

    PubMed

    Brown, Tim; James, Stephen J

    2006-08-01

    Beef blocks of two compositions, 100% and 50% visual lean (VL), in standard commercial packaging with nominal dimensions of 510×390×150mm were tempered from -18°C to -3°C using air at temperatures from 3°C to -3°C and velocities of 0.5 and 5ms(-1). These conditions were then modelled using a finite difference mathematical model and the accuracy of the model assessed by comparison with the experimental results. An extended range of conditions (including an intermediate air velocity of 2ms(-1) and an intermediate composition of 75% VL) was then modelled to produce data that can be used to design tempering processes. The results show that single stage air tempering of even single blocks within their cartons needs to be a long process. In air at 3°C and 5ms(-1), blocks of 50% VL rose to deep temperatures of -10°C and -3°C after 4.0 and 22.5h, respectively, while with 100% VL 4.6 and 27.3h were required. Under these conditions, the surface layers of the meat would have spent many hours in a thawed condition that would be detrimental to both drip and optimal processing. Using lower temperatures avoids thawing and at the same time produces an optimum temperature difference for subsequent processing. However, tempering times are substantially extended. For example, times to the above temperatures using air at -1°C and 5ms(-1) were 4.8 and 37.5h for 50% VL and 5.1 and 44.5h for 100% VL.

  14. Use of lactic acid with electron beam irradiation for control of Escherichia coli O157:H7, non-O157 VTEC E. coli, and Salmonella serovars on fresh and frozen beef.

    PubMed

    Li, Shuliu; Kundu, Devapriya; Holley, Richard A

    2015-04-01

    Lactic acid pre-treatment was examined to enhance the antimicrobial action of electron (e-) beam irradiation of beef trim. Meat samples were inoculated with Escherichia coli O157:H7, non-O157 VTEC E. coli or Salmonella cocktails and treated with 5% lactic acid at 55 °C. Samples were packaged aerobically or vacuum-packed, kept at 4 °C and treated with 1 kGy e-beam energy. Frozen samples were treated with 1, 3 or 7 kGy and stored at -20 °C for ≤ 5 d. Lactic acid enhanced the antimicrobial action of 1 kGy e-beam treatment against Salmonella by causing an additional <1.8 log CFU/g reduction. One kGy treatment of refrigerated samples reduced VTEC E. coli viability by 4.5 log CFU/g, and while lactic acid did not improve the reduction, after freezing additive effects were found. After 3 kGy irradiation, Salmonella was reduced by 2 and 4 log CFU/g in the irradiated and lactic acid plus irradiated samples, respectively. Lactic acid pre-treatment was of limited value with 1 kGy treatment for improving control of toxigenic E. coli in fresh beef trim, however, it would be useful with low dose irradiation for controlling both VTEC E. coli and Salmonella in frozen product.

  15. 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, ...

  16. 9 CFR 319.313 - Beef with gravy and gravy with beef.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    .... 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...

  17. 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...

  18. 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...

  19. Reduction operators of Burgers equation

    PubMed Central

    Pocheketa, Oleksandr A.; Popovych, Roman O.

    2013-01-01

    The solution of the problem on reduction operators and nonclassical reductions of the Burgers equation is systematically treated and completed. A new proof of the theorem on the special “no-go” case of regular reduction operators is presented, and the representation of the coefficients of operators in terms of solutions of the initial equation is constructed for this case. All possible nonclassical reductions of the Burgers equation to single ordinary differential equations are exhaustively described. Any Lie reduction of the Burgers equation proves to be equivalent via the Hopf–Cole transformation to a parameterized family of Lie reductions of the linear heat equation. PMID:23576819

  20. 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.

  1. 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

  2. Burger preparation: what consumers say and do in the home.

    PubMed

    Phang, Ho S; Bruhn, Christine M

    2011-10-01

    Ground beef has been linked to outbreaks of pathogenic bacteria like Escherichia coli O157:H7 and Salmonella. Consumers may be exposed to foodborne illness through unsafe preparation of ground beef. Video footage of 199 volunteers in Northern California preparing hamburgers and salad was analyzed for compliance with U.S. Department of Agriculture recommendations and for violations of the U.S. Food and Drug Administration's Food Code 2009. A questionnaire about consumer attitudes and knowledge about food safety was administered after each filming session. The majority of volunteers, 78%, cooked their ground beef patties to the Food Code 2009 recommended internal temperature of 155°F (ca. 68°C) or above, and 70% cooked to the U.S. Department of Agriculture consumer end-point guideline of 160°F (ca. 71°C), with 22% declaring the burger done when the temperature was below 155°F. Volunteers checked burger doneness with a meat thermometer in 4% of households. Only 13% knew the recommended internal temperature for ground beef. The average hand washing time observed was 8 s; only 7% of the hand washing events met the recommended guideline of 20 s. Potential cross-contamination was common, with an average of 43 events noted per household. Hands were the most commonly observed vehicle of potential cross-contamination. Analysis of food handling behaviors indicates that consumers with and without food safety training exposed themselves to potential foodborne illness even while under video observation. Behaviors that should be targeted by food safety educators are identified.

  3. 7 CFR 65.155 - Ground beef.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS... 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)....

  4. 7 CFR 65.155 - Ground beef.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS... 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)....

  5. 7 CFR 65.155 - Ground beef.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS... 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)....

  6. 7 CFR 65.155 - Ground beef.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS... 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)....

  7. 7 CFR 65.155 - Ground beef.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS... 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)....

  8. 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.

  9. Finding horse meat in beef products--a global problem.

    PubMed

    O'Mahony, P J

    2013-06-01

    The Food Safety Authority of Ireland (FSAI) oversees the implementation of food safety controls in Ireland which are set out in EU and Irish law. The FSAI, a science-based consumer protection organization, has nurtured a close relationship with the scientific community allowing it to utilize the best scientific advice available to underpin risk assessments. In early 2013, a 2-month long investigation in to the authenticity of beef products culminated in the publication of results that demonstrated the presence of horse meat in a frozen burger produced in Ireland. The events that followed revealed a pan-European food fraud which will likely result in significant changes in the way this small section of the meat industry will be regulated in the future in the EU. Although revelations of implicated products and food businesses have relented, the EU-wide investigation is continuing in an effort to determine how a food fraud of this scale could have occurred in such a highly regulated industry and who was involved. The FSAI initially received some criticism after publication of the results, but was also commended for its scientific approach as well as its openness and transparency. The end result of this incident is likely to be that the complexity of the food chain will be addressed again and DNA-based or similar methods will become a regular feature in verifying the authenticity of meat-based foods.

  10. 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

  11. 21 CFR 102.26 - Frozen “heat and serve” dinners.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... Nonstandardized Foods § 102.26 Frozen “heat and serve” dinners. (a) A frozen “heat and serve” dinner: (1) Shall... consists of all of the following: (1) The phrase “frozen ‘heat and serve’ dinner,” except that the name of... precede the word “dinner” (e.g., “frozen chicken dinner” or “frozen heat and serve beef dinner”)....

  12. 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...

  13. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 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...

  14. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 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...

  15. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 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...

  16. 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

  17. 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

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

    PubMed

    Miller, Arthur G

    2009-01-01

    In "Replicating Milgram: Would People Still Obey Today?" Jerry M. Burger 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 Burger's study in terms of (a) its novel methodological variation on Milgram's original paradigm (the "150-volt solution") and (b) its attention to ethical concerns so as to minimize participant discomfort and ensure institutional review board approval. Burger's technique could unlock research on behavioral aspects of obedience, which has been essentially muted for several decades. However, Burger's intensive efforts to improve the ethics of the study may be exaggerated, are uncertain in their effectiveness, and pose impractical demands. Different procedures used by Milgram and Burger in the modeled refusal condition preclude a clear explanation for the results and challenge Burger's emphasis on the comparability of his and Milgram's experiments. This study documents the complexities of extending research on destructive obedience in the context of contemporary ethical guidelines.

  19. 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.

  20. 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

  1. 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…

  2. 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…

  3. 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…

  4. 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.

  5. 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.

  6. Swan Song for the Burger Court.

    ERIC Educational Resources Information Center

    Hayman, Robert L., Jr.; Ramarui, Cornelis O.

    1986-01-01

    Reviews a collection of decisions rendered by the Burger Court during its waning months. The decisions involve (1) criminal procedures, (2) racial bias in jury selection, (3) search and seizure, and (4) the exclusion of jurors who have reservations about the death penalty. (JDH)

  7. 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.

  8. 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.

  9. 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.

  10. 9 CFR 94.22 - Restrictions on importation of beef from Uruguay.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... from Uruguay. 94.22 Section 94.22 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION... IMPORTATIONS § 94.22 Restrictions on importation of beef from Uruguay. Notwithstanding any other provisions of this part, fresh (chilled or frozen) beef from Uruguay may be exported to the United States under...

  11. 9 CFR 94.22 - Restrictions on importation of beef from Uruguay.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... from Uruguay. 94.22 Section 94.22 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION... IMPORTATIONS § 94.22 Restrictions on importation of beef from Uruguay. Notwithstanding any other provisions of this part, fresh (chilled or frozen) beef from Uruguay may be exported to the United States under...

  12. 9 CFR 381.160 - (Kind) burgers; (Kind) patties.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false (Kind) burgers; (Kind) patties. 381.160 Section 381.160 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... Composition § 381.160 (Kind) burgers; (Kind) patties. Such product consists of 100 percent poultry of the...

  13. Effects of freezing, thawing and storage on some quality factors for portion-size beef cuts.

    PubMed

    Khan, A W; Lentz, C P

    1977-10-01

    Portion-size beef cuts packaged in oxygen impermeable plastic bags were used to study the effects of rates of freezing and thawing, and storage time and temperature on drip and cooking losses, shear force, destruction of glutathione and accumulation of protein-breakdown products in meat. Portions weighing 150 g or over and frozen in an air-blast at -30°C gave lower losses of drip and lower amounts of nitrogenous constituents in drip than samples weighing less than 150 g or samples frozen in cardboard boxes in still air at -18°C. Freezing and thawing or frozen storage had no significant effect on shear force of meat frozen after ageing. During frozen storage, the destruction of glutathione and accumulation of protein-breakdown products increased, depending directly on storage temperature and time. The results show that a test based on these two biochemical changes would be suitable for assessing the quality of frozen beef.

  14. 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.

  15. Burgers Turbulence on a Fractal Fourier set

    NASA Astrophysics Data System (ADS)

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

    2014-11-01

    We present a systematic investigation of the effects introduced by a fractal decimation in Fourier space on stochastically forced one-dimensional Burgers equations. The aim is to understand the statistical robustness of the shock singularity under different reductions of the number of the degrees of freedom. We perform a series of direct numerical simulations by using a pseudo-spectral code with resolution up to 16384 points and for various dimensions of the fractal set of Fourier modes DF <1. We present results concerning the scaling properties of statistical measures in real space and the probability distribution functions of local and non-local triads in Fourier space. Partially supported by ERC Grant No 339032.

  16. The Many Voices of the Burger Court and School Desegregation.

    ERIC Educational Resources Information Center

    Hudgins, H. C., Jr.

    1978-01-01

    Unlike the Warren Court, the Burger Court has had a lack of unanimity on school desegregation cases and the court has been divided. As a result there is no clear direction evident in the court's decisions. (IRT)

  17. Burgers approximation for two-dimensional flow past an ellipse

    NASA Technical Reports Server (NTRS)

    Dorrepaal, J. M.

    1982-01-01

    A linearization of the Navier-Stokes equation due to Burgers in which vorticity is transported by the velocity field corresponding to continuous potential flow is examined. The governing equations are solved exactly for the two dimensional steady flow past an ellipse of arbitrary aspect ratio. The requirement of no slip along the surface of the ellipse results in an infinite algebraic system of linear equations for coefficients appearing in the solution. The system is truncated at a point which gives reliable results for Reynolds numbers R in the range 0 R 5. Predictions of the Burgers approximation regarding separation, drag and boundary layer behavior are investigated. In particular, Burgers linearization gives drag coefficients which are closer to observed experimental values than those obtained from Oseen's approximation. In the special case of flow past a circular cylinder, Burgers approximation predicts a boundary layer whose thickness is roughly proportional to R-1/2.

  18. 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...

  19. 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.

  20. Frozen shoulder - aftercare

    MedlinePlus

    ... syndrome - aftercare; Pericapsulitis - aftercare; Stiff shoulder - aftercare; Shoulder pain - frozen shoulder ... Call your doctor if: The pain in your shoulder is getting worse You re-injure your arm or shoulder Your frozen shoulder is making you feel sad or depressed

  1. 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.

  2. [Reproduction of beef cattle].

    PubMed

    de Kruif, A; Mijten, P; Van den Branden, J; Opsomer, G

    1992-03-01

    The literature on the reproduction of beef cattle is reviewed in the present paper. To begin with the differences between dairy and beef cattle are elucidated. Secondly, the most important reproductive problems of beef cows are discussed. Items discussed include: the arrival of puberty, the interval between parturition and the first service and infertility. In Belgium, where nearly all beef cows belong to the double muscled White and Blue breed and have to be delivered by caesarean sections, many fertility problems are due to adhesions between the uterus and the surrounding tissues. Besides the quality of the semen of many of the bulls used is rather poor. This is probably caused by the extreme selection for beef production. Finally, the criteria which should be used to determine the reproductive efficiency of beef cows are discussed. Such as the percentage of pregnant cows, the proportion of live and weaned calves and the calving interval. PMID:1542865

  3. Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality

    PubMed Central

    Yoo, Seon-Mi; Han, Gui-Jung

    2014-01-01

    This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached -12℃ and then stored at -24℃, followed by thawing until the temperature reached 5℃. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry. PMID:26761674

  4. Attempts to isolate Helicobacter from cattle and survival of Helicobacter pylori in beef products.

    PubMed

    Stevenson, T H; Bauer, N; Lucia, L M; Acuff, G R

    2000-02-01

    This study focused on important factors related to the potential of cattle and beef products to transmit Helicobacter pylori to humans. Mucosal samples were collected from the rumen and abomasum of 105 cattle and were plated on a selective medium to isolate Helicobacter spp.; none of the samples examined contained these bacteria. Studies were also conducted to determine how long H. pylori survives in refrigerated or frozen ground beef; results indicated that the microorganism dies rapidly in ground beef, whether refrigerated or frozen. Packaging in vacuum or air had little effect on survival of the organism. The number of H. pylori decreased in refrigerated samples from 3.3 log10 CFU/g on day 0 to 1.4 log10 CFU/g on day 6. H. pylori died even more rapidly when frozen, decreasing from 3.3 log10 CFU/g on day 0 to 0.5 log10 CFU/g on day 6. Retail beef cuts (n = 20) were also examined for the presence of H. pylori by direct plating on a selective medium and by incubation in an enriched broth followed by plating on a selective medium. None of the retail samples contained H. pylori. This research suggests that transmission of H. pylori from beef and beef products is not a primary factor in the high prevalence of this bacterium in humans. PMID:10678420

  5. 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.

  6. 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.

  7. Convergence to steady state of solutions of Burgers' equation

    NASA Technical Reports Server (NTRS)

    Kreiss, G.; Kreiss, H. O.

    1985-01-01

    Consider the initial boundary value problem for Burgers' equation. It is shown that its solutions converge, in time, to a unique steady state. The speed of the convergence depends on the boundary conditions and can be exponentially slow. Methods to speed up the rate of convergence are also discussed.

  8. 9 CFR 381.160 - (Kind) burgers; (Kind) patties.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false (Kind) burgers; (Kind) patties. 381.160 Section 381.160 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and Standards of Identity...

  9. A microscopic model of interface related to the Burgers equation

    SciTech Connect

    De Masi, A.; Ferrari, P.A.; Vares, M.E. )

    1989-05-01

    A microscopic model for a solid-on-solid type of interface under the influence of an external field is introduced. It is proven that in equilibrium the macroscopic profile satisfies a partial differential equation which is (up to a transformation) the stationary Burgers equation. The study is based on the structure of the invariant measures for a related asymmetric simple exclusion process.

  10. Effect of tiger nut fibre on quality characteristics of pork burger.

    PubMed

    Sánchez-Zapata, E; Muñoz, C M; Fuentes, E; Fernández-López, J; Sendra, E; Sayas, E; Navarro, C; Pérez-Alvarez, J A

    2010-05-01

    Horchata is a refreshing beverage obtained from tiger nut tubers that yields high amount of by-products. These by-products have a high content of fibre that allows its application in the development of dietary fibre rich foods. The utilization of increasing levels (0%-control, 5%, 10% and 15%) of tiger nut fibre (TNF), in the formulation of pork burgers was evaluated. This evaluation was based on: chemical composition, physicochemical, cooking characteristics and sensory properties of burgers. Pork burgers elaborated with TNF had higher nutritional value (higher fibre content) and better cooking characteristics (higher cooking yield, fat retention and moisture retention) than control burgers. Some of the negative changes in colour (a* decrease and b* increase) and texture (chewiness and springiness increase) parameters due to TNF addition observed in raw burgers were masked by the stronger modifications due to the cooking process. Burgers with TNF were perceived as less greasy, less juicy, more grainy and with less meaty flavour than controls; although this perception did not reduce the overall acceptability of burgers. Overall acceptability scores were slightly lower in burgers with 15% TNF, although no significant differences were detected with the scores of control, 5% and 10% TNF burgers. TNF addition to burgers is a promising and convenient application as dietary fibre of burgers was significantly increased without changes in sensory acceptance. PMID:20374867

  11. 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

  12. On stochastic diffusion equations and stochastic Burgers' equations

    NASA Astrophysics Data System (ADS)

    Truman, A.; Zhao, H. Z.

    1996-01-01

    In this paper we construct a strong solution for the stochastic Hamilton Jacobi equation by using stochastic classical mechanics before the caustics. We thereby obtain the viscosity solution for a certain class of inviscid stochastic Burgers' equations. This viscosity solution is not continuous beyond the caustics of the corresponding Hamilton Jacobi equation. The Hopf-Cole transformation is used to identify the stochastic heat equation and the viscous stochastic Burgers' equation. The exact solutions for the above two equations are given in terms of the stochastic Hamilton Jacobi function under a no-caustic condition. We construct the heat kernel for the stochastic heat equation for zero potentials in hyperbolic space and for harmonic oscillator potentials in Euclidean space thereby obtaining the stochastic Mehler formula.

  13. 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

  14. 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.

  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. Exact solutions of forced Burgers equations with time variable coefficients

    NASA Astrophysics Data System (ADS)

    Büyükaşık, Şirin A.; Pashaev, Oktay K.

    2013-07-01

    In this paper, we consider a forced Burgers equation with time variable coefficients of the form Ut+(μ˙(t)/μ(t))U+UUx=(1/2μ(t))Uxx-ω2(t)x, and obtain an explicit solution of the general initial value problem in terms of a corresponding second order linear ordinary differential equation. Special exact solutions such as generalized shock and multi-shock waves, triangular wave, N-wave and rational type solutions are found and discussed. Then, we introduce forced Burgers equations with constant damping and an exponentially decaying diffusion coefficient as exactly solvable models. Different type of exact solutions are obtained for the critical, over and under damping cases, and their behavior is illustrated explicitly. In particular, the existence of inelastic type of collisions is observed by constructing multi-shock wave solutions, and for the rational type solutions the motion of the pole singularities is described.

  17. 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.

  18. Solution of the Burgers equation using an implicit linearizing transformation

    NASA Astrophysics Data System (ADS)

    Majid, Fayequa B.; Ranasinghe, Arjuna I.

    2009-05-01

    The initial-boundary-value problem on the semi-infinite interval and on a finite interval for the Burgers equation ut = uxx + 2uxu is solved using a stream function ∅ and a linearizing transformation w = e∅. The transformation reduces the equation to a heat equation with appropriate initial and homogeneous time-dependent linear boundary conditions. One advantage of this method is that we never need to find an explicit expression for ∅ in our computations.

  19. 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).

  20. 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.

  1. 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.…

  2. 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.

  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. 21 CFR 160.110 - Frozen eggs.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by freezing liquid eggs that conform to § 160.115, with such precautions that the finished food is free of...

  5. 21 CFR 160.110 - Frozen eggs.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by freezing liquid eggs that conform to § 160.115, with such precautions that the finished food is free of...

  6. 21 CFR 160.110 - Frozen eggs.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by freezing liquid eggs that conform to § 160.115, with such precautions that the finished food is free of...

  7. 21 CFR 160.110 - Frozen eggs.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by freezing liquid eggs that conform to § 160.115, with such precautions that the finished food is free of...

  8. 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 ...

  9. Beef Quality Assurance in Feedlots.

    PubMed

    Smith, Robert A; Thomson, Daniel U; Lee, Tiffany L

    2015-07-01

    This article discusses the Beef Quality Assurance (BQA) program, which was created by beef producers and veterinarians. The program has evolved from antibiotic residue avoidance to include animal handling, cattle comfort, food safety, and much more. It provides guidance to producers and veterinarians on best management practices and allows the beef industry to be transparent about the practices used. Veterinarians are key to helping producers implement BQA in their beef operations.

  10. Large time behavior of elementary waves of Burgers` equation under white noise perturbation

    SciTech Connect

    Fan, H.

    1995-12-31

    One of the most thoroughly studied nonlinear partial differential equation is the inviscid Burgers` equation (1.1) u{sub t} + uu{sub x} = 0, which was often used as a prototype model for study of conservation laws. The solutions of (1.1) is characterized as the {nu} {yields} 0+ limit of solutions of Burgers` equation (1.2) u{sub t}+ uu{sub x} = {nu}u{sub xx}. Burgers` equation (1.1) and (1.2) with white noise as initial value (1.3) u(x,0) = W(x) was originally proposed by Burgers [B] as a model for turbulence. 11 refs.

  11. 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

  12. 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.

  13. 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.

  14. 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

  15. 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...

  16. Effects of food ingredients and oxygen exposure on premature browning in cooked beef.

    PubMed

    Sørheim, Oddvin; Høy, Martin

    2013-01-01

    Premature browning (PMB) in the centre of cooked hamburgers and beef loin (M. longissimus dorsi) steaks was assessed visually and instrumentally. Rosemary extract, ascorbic acid, sodium lactate, polyphosphate or lingonberry juice were added to freshly ground beef with predominant oxymyoglobin, and hamburgers were cooked to 62°C. In general, the tested ingredients did not reduce the extent of PMB in hamburgers, but polyphosphate tended to reduce PMB due to increased pH. Control burgers made of vacuum packaged meat with deoxymyoglobin were cooked to 62, 69 and 75°C, and did not express PMB. Beef loins were injected with a solution of sodium lactate, polyphosphate and sodium chloride. Loin steaks were stored under 75% O(2)/25% CO(2) for 5 days and also cooked to 62°C. Injected steaks had less PMB than non-injected controls, but of a low magnitude unlikely to influence the perception of doneness. The study demonstrated that anaerobic packaging is the most efficient measure to avoid PMB in beef.

  17. 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... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE BEEF PROMOTION AND RESEARCH Beef Promotion and Research Order Definitions § 1260.120 Beef products. Beef products means edible...

  18. Warren E. Burger: Editor-In-Chief Justice of the United States?

    ERIC Educational Resources Information Center

    Schwartz, Thomas A.

    A study attempted to ascertain whether Supreme Court Justice Warren Burger demonstrated a particularly unfavorable attitude toward the press in a pattern of press-related decisions. Sixty press freedom cases located through the indexes of the official "United States Reports" were examined. Hypothesis 1 predicted that Burger assigned majority…

  19. 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.

  20. 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…

  1. 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.

  2. 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…

  3. 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.

  4. 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

  5. 21 CFR 160.110 - Frozen eggs.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by freezing... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen eggs. 160.110 Section 160.110 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

  6. Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat.

    PubMed

    Fernández, Pedro P; Sanz, Pedro D; Molina-García, Antonio D; Otero, Laura; Guignon, Bérengère; Vaudagna, Sergio R

    2007-12-01

    Meat high-hydrostatic pressure treatment causes severe decolouration, preventing its commercialisation due to consumer rejection. Novel procedures involving product freezing plus low-temperature pressure processing are here investigated. Room temperature (20°C) pressurisation (650MPa/10min) and air blast freezing (-30°C) are compared to air blast freezing plus high pressure at subzero temperature (-35°C) in terms of drip loss, expressible moisture, shear force, colour, microbial quality and storage stability of fresh and salt-added beef samples (Longissimus dorsi muscle). The latter treatment induced solid water transitions among ice phases. Fresh beef high pressure treatment (650MPa/20°C/10min) increased significantly expressible moisture while it decreased in pressurised (650MPa/-35°C/10min) frozen beef. Salt addition reduced high pressure-induced water loss. Treatments studied did not change fresh or salt-added samples shear force. Frozen beef pressurised at low temperature showed L, a and b values after thawing close to fresh samples. However, these samples in frozen state, presented chromatic parameters similar to unfrozen beef pressurised at room temperature. Apparently, freezing protects meat against pressure colour deterioration, fresh colour being recovered after thawing. High pressure processing (20°C or -35°C) was very effective reducing aerobic total (2-log(10) cycles) and lactic acid bacteria counts (2.4-log(10) cycles), in fresh and salt-added samples. Frozen+pressurised beef stored at -18°C during 45 days recovered its original colour after thawing, similarly to just-treated samples while their counts remain below detection limits during storage.

  7. 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.

  8. 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.

  9. 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.

  10. 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

  11. 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.

  12. 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…

  13. Big Explosives Experimental Facility - BEEF

    ScienceCinema

    None

    2016-07-12

    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.

  14. 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.

  15. From Tilton to Ewing: Some Major Higher Education Decisions of the Burger Court.

    ERIC Educational Resources Information Center

    Chronicle of Higher Education, 1986

    1986-01-01

    Some of the major Supreme Court decisions affecting higher education during Warren E. Burger's tenure as Chief Justice are outlined. His votes and those of Associate Justice William H. Rehnquist are noted. (MLW)

  16. 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.

  17. 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

  18. 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.

  19. 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.

  20. Multi-soliton solution, rational solution of the Boussinesq-Burgers equations

    NASA Astrophysics Data System (ADS)

    Abdel Rady, A. S.; Osman, E. S.; Khalfallah, Mohammed

    2010-05-01

    In this paper we consider the Boussinesq-Burgers equations and establish the transformation which turns the Boussinesq-Burgers equations into the single nonlinear partial differential equation, then we obtain an auto-Bäcklund transformation and abundant new exact solutions, including the multi-solitary wave solution and the rational series solutions. Besides the new trigonometric function periodic solutions are obtained by using the generalized tan h method.

  1. 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).

  2. Effect of ground poppy seed as a fat replacer on meat burgers.

    PubMed

    Gök, Veli; Akkaya, Levent; Obuz, Ersel; Bulut, Sait

    2011-12-01

    Poppy seed paste was used in koefte production as an animal fat replacer and efficacy of using poppy seed was investigated. The use of ground poppy seed in formulation of meat burgers had no effect on the moisture content of uncooked meat burgers; however, it did have a significant effect (p<0.05) on the fat content of meat burgers. Ground poppy seed addition significantly affected (p<0.05) cooking yield, moisture retention, and fat retention of meat burgers. Ground poppy seed addition significantly decreased (p<0.05) saturated fatty acid contents as the amount of ground poppy seed increased in meat burgers. A strong significant decrease (p<0.05) on the cholesterol content of meat burgers with ground poppy seed addition was observed. Samples having 20% ground poppy seed had significantly better texture and juiciness score (p<0.05) than any other sample which could be explained by increased moisture retention. Replacing animal fat with ground poppy seed paste is effective and may pave the way for an innovative meat product.

  3. The Canadian Beef Industry

    PubMed Central

    Fredeen, H.

    1980-01-01

    The cattle industry in Canada has changed greatly over the past several decades. Size of the national dairy herd has reduced steadily but this reduction has been more than offset by an increase in the beef herd. As the dairy herd has decreased, the role of the Holstein has increased. The genetic improvement of the Canadian Holstein, based on selection procedures emphasizing progeny performance and mediated through increasing use of artificial insemination, has earned the breed a strong international reputation. This is reflected by the increasing international demand for semen. The strongest growth of the national beef herd occurred during a period of brisk import activity. Several of the new nonBritish breeds are now well established. Their advent on the Canadian scene rekindled interest in crossbreeding and systematic crossbreeding programs designed to make controlled use of heterozygosity are in the process of development. The new breeds of major importance at this time combine rapid growth rate with desirable carcass characteristics, specifically lean content. This, coupled with the carcass grade standards inaugurated in 1972, has resulted in improved efficiency of lean meat production. Importation activity has waned and a review of the production credentials of breeds not yet in Canada suggests little likelihood that they will contribute meaningfully to Canadian production. The numerous beef breeds now in Canada are presently undergoing a process of applied evaluation and relatively few of them seem destined to make a lasting contribution. The future of the cattle industry will be determined largely by economic developments. However, the ability of the ruminant to utilize food materials that do not compete directly with human demands should ensure an enduring future. PMID:7363257

  4. 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

  5. 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

  6. 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

  7. 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

  8. A Collocation Method for Numerical Solutions of Coupled Burgers' Equations

    NASA Astrophysics Data System (ADS)

    Mittal, R. C.; Tripathi, A.

    2014-09-01

    In this paper, we propose a collocation-based numerical scheme to obtain approximate solutions of coupled Burgers' equations. The scheme employs collocation of modified cubic B-spline functions. We have used modified cubic B-spline functions for unknown dependent variables u, v, and their derivatives w.r.t. space variable x. Collocation forms of the partial differential equations result in systems of first-order ordinary differential equations (ODEs). In this scheme, we did not use any transformation or linearization method to handle nonlinearity. The obtained system of ODEs has been solved by strong stability preserving the Runge-Kutta method. The proposed scheme needs less storage space and execution time. The test problems considered in the literature have been discussed to demonstrate the strength and utility of the proposed scheme. The computed numerical solutions are in good agreement with the exact solutions and competent with those available in earlier studies. The scheme is simple as well as easy to implement. The scheme provides approximate solutions not only at the grid points, but also at any point in the solution range.

  9. 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.

  10. Freezing transition in decaying Burgers turbulence and random matrix dualities

    NASA Astrophysics Data System (ADS)

    Fyodorov, Y. V.; Le Doussal, P.; Rosso, A.

    2010-06-01

    We reveal a phase transition with decreasing viscosity ν at ν=νc>0 in one-dimensional decaying Burgers turbulence with a power-law-correlated random profile of Gaussian-distributed initial velocities \\overline{v(x,0)v(x',0)}\\sim\\vert x-x'\\vert ^{-2} . The low-viscosity phase exhibits non-Gaussian one-point probability density of velocities, continuously dependent on ν, reflecting a spontaneous one-step replica symmetry breaking (RSB) in the associated statistical-mechanics problem. We obtain the low orders cumulants analytically. Our results, which are checked numerically, are based on combining insights in the mechanism of the freezing transition in random logarithmic potentials with an extension of duality relations discovered recently in the random matrix theory. They are essentially non-mean-field in nature as also demonstrated by the shock size distribution computed numerically and different from the short-range-correlated Kida model. We also provide some insights for the finite-viscosity behaviour of velocities in the latter model.

  11. 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

  12. 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

  13. 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.

  14. 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

  15. Steady-state Burgers turbulence with large-scale forcing

    SciTech Connect

    Gotoh, T.; Kraichnan, R.H.

    1998-11-01

    Steady-state Burgers turbulence supported by white-in-time random forcing at low wave numbers is studied analytically and by computer simulation. The peak of the probability distribution function (pdf) Q({xi}) of velocity gradient {xi} is at {xi}=O({xi}{sub f}), where {xi}{sub f} is a forcing parameter. It is concluded that Q({xi}) displays four asymptotic regimes at Reynolds number R{gt}1: (A) Q({xi}){approximately}{xi}{sub f}{sup {minus}2}{xi}exp({minus}{xi}{sup 3}/3{xi}{sub f}{sup 3}) for {xi}{gt}{xi}{sub f} (reduction of large positive {xi} by stretching); (B) Q({xi}){approximately}{xi}{sub f}{sup 2}{vert_bar}{xi}{vert_bar}{sup {minus}3} for {xi}{sub f}{lt}{minus}{xi}{lt}R{sup 1/2}{xi}{sub f} (transient inviscid steepening of negative {xi}); (C) Q({xi}){approximately}{vert_bar}R{xi}{vert_bar}{sup {minus}1} for R{sup 1/2}{xi}{sub f}{lt}{minus}{xi}{lt}R{xi}{sub f} (shoulders of mature shocks); (D) very rapid decay of Q for {minus}{xi}{ge}O(R{xi}{sub f}) (interior of mature shocks). The typical shock width is O(1/Rk{sub f}). If R{sup {minus}1/2}{gt}rk{sub f}{gt}R{sup {minus}1}, the pdf of velocity difference across an interval r is found to be P({Delta}u,r){proportional_to}r{sup {minus}1}Q({Delta}u/r) throughout regimes A and B and into the middle of C. {copyright} {ital 1998 American Institute of Physics.}

  16. A Preliminary Study of the Burgers Equation with Symbolic Computation

    NASA Astrophysics Data System (ADS)

    Derickson, Russell G.; Pielke, Roger A.

    2000-07-01

    A novel approach based on recursive symbolic computation is introduced for the approximate analytic solution of the Burgers equation. Once obtained, appropriate numerical values can be inserted into the symbolic solution to explore parametric variations. The solution is valid for both inviscid and viscous cases, covering the range of Reynolds number from 500 to infinity, whereas current direct numerical simulation (DNS) methods are limited to Reynolds numbers no greater than 4000. What further distinguishes the symbolic approach from numerical and traditional analytic techniques is the ability to reveal and examine direct nonlinear interactions between waves, including the interplay between inertia and viscosity. Thus, preliminary efforts suggest that symbolic computation may be quite effective in unveiling the “anatomy” of the myriad interactions that underlie turbulent behavior. However, due to the tendency of nonlinear symbolic operations to produce combinatorial explosion, future efforts will require the development of improved filtering processes to select and eliminate computations leading to negligible high order terms. Indeed, the initial symbolic computations present the character of turbulence as a problem in combinatorics. At present, results are limited in time evolution, but reveal the beginnings of the well-known “saw tooth” waveform that occurs in the inviscid case (i.e., Re=∞). Future efforts will explore more fully developed 1-D flows and investigate the potential to extend symbolic computations to 2-D and 3-D. Potential applications include the development of improved subgrid scale (SGS) parameterizations for large eddy simulation (LES) models, and studies that complement DNS in exploring fundamental aspects of turbulent flow behavior.

  17. 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

  18. 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…

  19. 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

  20. Another Look at the Burger Court and Freedom of Expression: A Textual Approach to First Amendment Analysis.

    ERIC Educational Resources Information Center

    Walden, Ruth

    An analysis of the Supreme Court's First Amendment decisions under Chief Justice Warren Burger does not indicate any pattern of repudiation of doctrinal advances made by earlier courts. Like its predecessors, the Burger Court has dealt most frequently with First Amendment cases requiring definition and interpretation of government abridgement. In…

  1. 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…

  2. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  3. 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.

  4. New Travelling Wave Solutions of Burgers Equation with Finite Transport Memory

    NASA Astrophysics Data System (ADS)

    Sakthivel, Rathinasamy; Chun, Changbum; Lee, Jonu

    2010-09-01

    The nonlinear evolution equations with finite memory have a wide range of applications in science and engineering. The Burgers equation with finite memory transport (time-delayed) describes convection-diffusion processes. In this paper, we establish the new solitary wave solutions for the time-delayed Burgers equation. The extended tanh method and the exp-function method have been employed to reveal these new solutions. Further, we have calculated the numerical solutions of the time-delayed Burgers equation with initial conditions by using the homotopy perturbation method (HPM). Our results show that the extended tanh and exp-function methods are very effective in finding exact solutions of the considered problem and HPM is very powerful in finding numerical solutions with good accuracy for nonlinear partial differential equations without any need of transformation or perturbation

  5. An Explicit Bäcklund Transformation of Burgers Equation with Applications

    NASA Astrophysics Data System (ADS)

    Lü, Zhuo-Sheng

    2005-12-01

    In this paper, an explicit Bäcklund transformation (BT) of the Burgers equation is obtained by using the further extended tanh method [Phys. Lett. A 307 (2003) 269; Chaos, Solitons & Fractals 17 (2003) 669]. Based on the BT and some newly obtained seed solutions, infinite sequences of exact solutions for the Burgers equation are generated. Further more, this BT of the Burgers equation is applied to solve the variant Boussinesq equations and the approximate equations of long water wave. The project supported by China Postdoctoral Science Foundation under Grant No. 2004036086, K.C. Wong Education Foundation, Hong Kong, and partially supported by the National Key Basic Research Project of China under Grant No. 2004CB318000

  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. 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 Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS... Promotion and Research Order Definitions § 1260.119 Beef. Beef means flesh of cattle....

  8. Fronts in randomly advected and heterogeneous media and nonuniversality of Burgers turbulence: Theory and numerics

    NASA Astrophysics Data System (ADS)

    Mayo, Jackson R.; Kerstein, Alan R.

    2008-11-01

    A recently established mathematical equivalence—between weakly perturbed Huygens fronts (e.g., flames in weak turbulence or geometrical-optics wave fronts in slightly nonuniform media) and the inviscid limit of white-noise-driven Burgers turbulence—motivates theoretical and numerical estimates of Burgers-turbulence properties for specific types of white-in-time forcing. Existing mathematical relations between Burgers turbulence and the statistical mechanics of directed polymers, allowing use of the replica method, are exploited to obtain systematic upper bounds on the Burgers energy density, corresponding to the ground-state binding energy of the directed polymer and the speedup of the Huygens front. The results are complementary to previous studies of both Burgers turbulence and directed polymers, which have focused on universal scaling properties instead of forcing-dependent parameters. The upper-bound formula can be heuristically understood in terms of renormalization of a different kind from that previously used in combustion models, and also shows that the burning velocity of an idealized turbulent flame does not diverge with increasing Reynolds number at fixed turbulence intensity, a conclusion that applies even to strong turbulence. Numerical simulations of the one-dimensional inviscid Burgers equation using a Lagrangian finite-element method confirm that the theoretical upper bounds are sharp within about 15% for various forcing spectra (corresponding to various two-dimensional random media). These computations provide a quantitative test of the replica method. The inferred nonuniversality (spectrum dependence) of the front speedup is of direct importance for combustion modeling.

  9. Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability.

    PubMed

    Canto, Anna C V C S; Suman, Surendranath P; Nair, Mahesh N; Li, Shuting; Rentfrow, Gregg; Beach, Carol M; Silva, Teofilo J P; Wheeler, Tommy L; Shackelford, Steven D; Grayson, Adria; McKeith, Russell O; King, D Andy

    2015-04-01

    The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal variation in color stability was examined to correlate proteome profile with color. Longissimus lumborum (36 h post-mortem) muscles were obtained from 73 beef carcasses, aged for 13 days, and fabricated to 2.5-cm steaks. One steak was allotted to retail display, and another was immediately vacuum packaged and frozen at -80°C. Aerobically packaged steaks were stored under display, and color was evaluated on days 0 and 11. The steaks were ranked based on redness and color stability on day 11, and ten color-stable and ten color-labile carcasses were identified. Sarcoplasmic proteome of frozen steaks from the selected carcasses was analyzed. Nine proteins were differentially abundant in color-stable and color-labile steaks. Three glycolytic enzymes (phosphoglucomutase-1, glyceraldehyde-3-phosphate dehydrogenase, and pyruvate kinase M2) were over-abundant in color-stable steaks and positively correlated (P<0.05) to redness and color stability. These results indicated that animal variations in proteome contribute to differences in beef color.

  10. 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...

  11. 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...

  12. 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...

  13. 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...

  14. 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

  15. Application of cranberry concentrate (Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the downregulated slp, hdeA and cfa.

    PubMed

    Wu, Vivian C H; Qiu, Xujian; de los Reyes, Benildo G; Lin, Chih-Sheng; Pan, Yingjie

    2009-02-01

    The possible use of cranberry concentrate (CC) as a natural food preservative was studied by examining its antimicrobial effect on the growth of Escherichia coli O157:H7 inoculated in ground beef, its organoleptical effect on beef patties, and its antimicrobial mechanism on the gene regulation level. Inoculated ground beef was added with CC and stored at 4 degrees C for 5 days. Bacteria were detected on day 0, 1, 3, and 5. Cranberry concentrate (2.5%, 5%, and 7.5% w/w) reduced total aerobic bacteria 1.5 log, 2.1 log, and 2.7 log CFU/g and E. coli O157:H7 0.4 log, 0.7 log, and 2.4 log CFU/g, respectively, when compared to the control on day 5. Fifty panelists evaluated the burgers supplemented with CC. No differences in appearance, flavor, and taste were found among burgers with 0%, 2.5%, and 5% CC. The expression of E. coli O157:H7 cyclopropane fatty acyl phospholipid synthase (cfa), hypothetical protein (hdeA), outer membrane porin protein C (ompC), hyperosmotically inducible periplasmic protein (osmY), and outer membrane protein induced after carbon starvation (slp) genes with or without CC (2.5% v/v) treatment was investigated by quantitative real-time PCR. Compared to the control, slp, hdeA, and cfa were markedly downregulated, ompC was slightly downregulated, while osmY was slightly affected.

  16. 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.

  17. 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.

  18. 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.

  19. 9 CFR 319.103 - Cured beef tongue.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 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...

  20. 9 CFR 319.103 - Cured beef tongue.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 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...

  1. 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...

  2. 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...

  3. 9 CFR 319.103 - Cured beef tongue.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 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...

  4. 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.

  5. 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)

  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. Constructing "Childhood" and Creating "Children" in the 1950s: Isabel Burger and Charlotte Chorpenning.

    ERIC Educational Resources Information Center

    Woodson, Stephani Etheridge

    2000-01-01

    Examines the social construction of "childhood" and of "children" within two important theoretical texts published in the 1950s: Isabel Burger's "Creative Play Acting: Learning through Drama" and Charlotte Chorpenning's "Twenty-One Years with Children's Theatre." Finds several interrelated constructs, including: children as social capital, as…

  8. Exact solutions and conservation laws of the system of two-dimensional viscous Burgers equations

    NASA Astrophysics Data System (ADS)

    Abdulwahhab, Muhammad Alim

    2016-10-01

    Fluid turbulence is one of the phenomena that has been studied extensively for many decades. Due to its huge practical importance in fluid dynamics, various models have been developed to capture both the indispensable physical quality and the mathematical structure of turbulent fluid flow. Among the prominent equations used for gaining in-depth insight of fluid turbulence is the two-dimensional Burgers equations. Its solutions have been studied by researchers through various methods, most of which are numerical. Being a simplified form of the two-dimensional Navier-Stokes equations and its wide range of applicability in various fields of science and engineering, development of computationally efficient methods for the solution of the two-dimensional Burgers equations is still an active field of research. In this study, Lie symmetry method is used to perform detailed analysis on the system of two-dimensional Burgers equations. Optimal system of one-dimensional subalgebras up to conjugacy is derived and used to obtain distinct exact solutions. These solutions not only help in understanding the physical effects of the model problem but also, can serve as benchmarks for constructing algorithms and validation of numerical solutions of the system of Burgers equations under consideration at finite Reynolds numbers. Independent and nontrivial conserved vectors are also constructed.

  9. 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.

  10. 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.

  11. 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

  12. New iterative method for fractional gas dynamics and coupled Burger's equations.

    PubMed

    Al-Luhaibi, Mohamed S

    2015-01-01

    This paper presents the approximate analytical solutions to solve the nonlinear gas dynamics and coupled Burger's equations with fractional time derivative. By using initial values, the explicit solutions of the equations are solved by using a reliable algorithm. Numerical results show that the new iterative method is easy to implement and accurate when applied to time-fractional partial differential equations.

  13. New Iterative Method for Fractional Gas Dynamics and Coupled Burger's Equations

    PubMed Central

    2015-01-01

    This paper presents the approximate analytical solutions to solve the nonlinear gas dynamics and coupled Burger's equations with fractional time derivative. By using initial values, the explicit solutions of the equations are solved by using a reliable algorithm. Numerical results show that the new iterative method is easy to implement and accurate when applied to time-fractional partial differential equations. PMID:25884018

  14. The Supreme Court in Transition: From Warren to Burger to Rehnquist.

    ERIC Educational Resources Information Center

    O'Brien, David M.

    1986-01-01

    Reviews the characteristics and landmark cases of the Warren, and Burger eras of the U.S. Supreme Court. Describes the changes taking place under Chief Justice Rehnquist and assesses the future of the Supreme Court with the addition of Justice Antonin Scalia. Maintains that the trend toward judicial activism will continue. (JDH)

  15. 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.

  16. 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

  17. 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 ...

  18. 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.

  19. 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

  20. K-P-Burgers equation in negative ion-rich relativistic dusty plasma including the effect of kinematic viscosity

    NASA Astrophysics Data System (ADS)

    Dev, A. N.; Deka, M. K.; Sarma, J.; Saikia, D.; Adhikary, N. C.

    2016-10-01

    The stationary solution is obtained for the K-P-Burgers equation that describes the nonlinear propagations of dust ion acoustic waves in a multi-component, collisionless, un-magnetized relativistic dusty plasma consisting of electrons, positive and negative ions in the presence of charged massive dust grains. Here, the Kadomtsev-Petviashvili (K-P) equation, three-dimensional (3D) Burgers equation, and K-P-Burgers equations are derived by using the reductive perturbation method including the effects of viscosity of plasma fluid, thermal energy, ion density, and ion temperature on the structure of a dust ion acoustic shock wave (DIASW). The K-P equation predictes the existences of stationary small amplitude solitary wave, whereas the K-P-Burgers equation in the weakly relativistic regime describes the evolution of shock-like structures in such a multi-ion dusty plasma.

  1. 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.

  2. Global well-posedness of the critical Burgers equation in critical Besov spaces

    NASA Astrophysics Data System (ADS)

    Miao, Changxing; Wu, Gang

    We make use of the method of modulus of continuity [A. Kiselev, F. Nazarov, R. Shterenberg, Blow up and regularity for fractal Burgers equation, Dyn. Partial Differ. Equ. 5 (2008) 211-240] and Fourier localization technique [H. Abidi, T. Hmidi, On the global well-posedness of the critical quasi-geostrophic equation, SIAM J. Math. Anal. 40 (1) (2008) 167-185] [H. Abidi, T. Hmidi, On the global well-posedness of the critical quasi-geostrophic equation, SIAM J. Math. Anal. 40 (1) (2008) 167-185] to prove the global well-posedness of the critical Burgers equation ∂u+u∂u+Λu=0 in critical Besov spaces B˙p,11/p(R) with p∈[1,∞), where Λ=√{-Δ}.

  3. Exploding solutions of the complex two-dimensional Burgers equations: Computer simulations

    NASA Astrophysics Data System (ADS)

    Boldrighini, C.; Frigio, S.; Maponi, P.

    2012-08-01

    We study by computer simulations the complex solutions of the two-dimensional Burgers equations in the whole plane in absence of external forces. For such model the existence of singularities, corresponding to a divergence of the total energy at a finite time, is proved by Li and Sinai ["Singularities of complex-valued solutions of the two-dimensional Burgers system," J. Math. Phys. 51, 015205 (2010)], 10.1063/1.3276099 for a large class of initial data. The simulations show that the blow-up takes place in a very short time, of the order of 10-5 time units. Moreover near the blow-up time the support of the solution in Fourier space moves out to infinity along a straight line. In x-space the solutions are concentrated in a finite region, with large space derivatives, as one would expect for physical phenomena such as tornadoes.

  4. Shoulder pain in primary care: frozen shoulder.

    PubMed

    Cadogan, Angela; Mohammed, Khalid D

    2016-03-01

    BACKGROUND AND CONTEXT Frozen shoulder is a painful condition that follows a protracted clinical course. We aim to review the management of patients with a diagnosis of frozen shoulder who are referred for specialist orthopaedic evaluation against existing guidelines in primary care. ASSESSMENT OF PROBLEM Referrals and clinical records were reviewed for all patients referred for orthopaedic specialist assessment who received a specialist diagnosis of frozen shoulder. Diagnostic, investigation and management practices from a regional primary health care setting in New Zealand were compared with guideline-recommended management. RESULTS Eighty patients with frozen shoulder were referred for orthopaedic evaluation in the 13 month study period, mostly from general practice. Fifteen patients (19%) were identified as having a frozen shoulder in their medical referral. Most (99%) had received previous imaging. Seven patients (12%) had received guideline recommended treatment. STRATEGIES FOR IMPROVEMENT Education of all clinicians involved in patient management is important to ensure an understanding of the long natural history of frozen shoulder and provide reassurance that outcomes are generally excellent. HealthPathways now include more information regarding diagnosis, imaging and evidence-based management for frozen shoulder. LESSONS Frozen shoulder may be under-diagnosed among patients referred for orthopaedic review. Ultrasound imaging is commonly used and may identify occult and unrelated pathology in this age-group. When managed according to clinical guidelines, patients report significant clinical and functional improvement with most reporting 80% function compared with normal after 1 year. KEYWORDS Adhesive capsulitis; bursitis; injections; practice guideline; primary health care; ultrasound.

  5. 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,...

  6. 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,...

  7. 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,...

  8. 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.... (a) Identity—(1) Product definition. Frozen peas is the food in “package” form as that term...

  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. Numerical Computation of the Tau Approximation for the Delayed Burgers Equation

    NASA Astrophysics Data System (ADS)

    Khaksar, Haghani F.; Karimi, Vanani S.; Sedighi, Hafshejani J.

    2013-02-01

    We investigate an efficient extension of the operational Tau method for solving the delayed Burgers equation(DBE) arising in physical problems. This extension gives a useful numerical algorithm for the DBE including linear and nonlinear terms. The orthogonality of the Laguerre polynomials as the basis function is the main characteristic behind the method to decrease the volume of computations and runtime of the method. Numerical results are also presented for some experiments to demonstrate the usefulness and accuracy of the proposed algorithm.

  11. Variables affecting the propensity to buy branded beef among groups of Australian beef buyers.

    PubMed

    Morales, L Emilio; Griffith, Garry; Wright, Victor; Fleming, Euan; Umberger, Wendy; Hoang, Nam

    2013-06-01

    Australian beef consumers have different preferences given their characteristics and the effect on expected quality of cues related to health, production process and eating experience. Beef brands using Meat Standards Australia (MSA) grades can help to signal quality and reduce consumers' uncertainty when shopping. The objective of this study is to identify the characteristics of beef buyers and their perceptions about product attributes that affect the propensity to buy branded beef. Binary logistic models were applied identifying differences between all respondents and the potential target market, including buyers in medium to high income segments, and between buyers in the target market who would buy branded beef for taste and health reasons. Variables increasing the propensity to buy branded beef include previous experience, appreciation for branded cuts and concern about quality more than size. Finally, variations in preferences for marbling and cut were found between buyers who would buy branded beef for taste and health reasons. PMID:23501257

  12. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers.

    PubMed

    Mancini, Simone; Preziuso, Giovanna; Dal Bosco, Alessandro; Roscini, Valentina; Szendrő, Zsolt; Fratini, Filippo; Paci, Gisella

    2015-12-01

    The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty acid profile, TBARS, antioxidant capacity (ABTS, DPPH and FRAP) and microbial growth. The addition of turmeric powder modified the meat color, produced an antioxidant capacity similar to ascorbic acid and determined a lower cooking loss than other formulations. Turmeric powder might be considered as a useful natural antioxidant, increasing the quality and extending the shelf life of rabbit burgers.

  13. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers.

    PubMed

    Mancini, Simone; Preziuso, Giovanna; Dal Bosco, Alessandro; Roscini, Valentina; Szendrő, Zsolt; Fratini, Filippo; Paci, Gisella

    2015-12-01

    The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty acid profile, TBARS, antioxidant capacity (ABTS, DPPH and FRAP) and microbial growth. The addition of turmeric powder modified the meat color, produced an antioxidant capacity similar to ascorbic acid and determined a lower cooking loss than other formulations. Turmeric powder might be considered as a useful natural antioxidant, increasing the quality and extending the shelf life of rabbit burgers. PMID:26188362

  14. 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.

  15. Stochastic heat and Burgers equations and their singularities. I. Geometrical properties

    NASA Astrophysics Data System (ADS)

    Davies, Ian M.; Truman, Aubrey; Zhao, Huaizhong

    2002-06-01

    Arnol'd and Thom's beautiful classification of caustics (shockwaves) for the Burgers equation suggests a similar one for the wavefronts of the corresponding heat equation. We give here a general theorem for Hamiltonian systems characterizing how the level surfaces of Hamilton's principal function (wavefronts) meet the caustic surface in both the deterministic and stochastic cases. We further show how these results can be applied to the stochastic Burgers equation by using earlier results of Truman and Zhao. The generic example of a caustic, appearing in the two-dimensional case, is the semicubical parabolic cusp with the corresponding zero level surface being a combination of a generalized hypocycloid and a line pair. We refer to these as the cusp and tricorn. The analogous butterfly caustic, in the three-dimensional case, has a cusped zero level surface, the fish, which meets the butterfly caustic in three cusped curves and touches it along a straight line. Our results explain in terms of classical mechanics the properties of the caustic and wavefront for these two archetypal examples and characterize the caustic-wavefront intersection for the general stochastic case. We discuss the application of these results to turbulence for the Burgers velocity field.

  16. Existence and uniqueness of entropy solution to initial boundary value problem for the inviscid Burgers equation

    NASA Astrophysics Data System (ADS)

    Zhu, Changjiang; Duan, Renjun

    2003-02-01

    This paper is concerned with the existence and uniqueness of the entropy solution to the initial boundary value problem for the inviscid Burgers equation \\left\\{\\begin{array}{@{}l@{\\qquad}l@{}} u_t+\\big(\\frac{u^2}{2}\\big)_x=0 x\\gt0\\quad t\\gt0\\\\ u(x,0)=u_0(x) x\\geq0\\\\ u(0,t)=0 t\\geq0. \\end{array}\\right. To apply the method of vanishing viscosity to study the existence of the entropy solution, we first introduce the initial boundary value problem for the viscous Burgers equation, and as in Evans (1998 Partial Differential Equations (Providence, RI: American Mathematical Society) and Hopf (1950 Commun. Pure Appl. Math. 3 201-30), give the formula of the corresponding viscosity solutions by Hopf-Cole transformation. Secondly, we prove the convergence of the viscosity solution sequences and verify that the limiting function is an entropy solution. Finally, we give an example to show how our main result can be applied to solve the initial boundary value problem for the Burgers equation.

  17. 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

  18. 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.

  19. Staphylococcus aureus is More Prevalent in Retail Beef Livers than in Pork and other Beef Cuts

    PubMed Central

    Abdalrahman, Lubna S.; Wells, Harrington; Fakhr, Mohamed K.

    2015-01-01

    Staphylococcus aureus is one of the top five pathogens contributing to acquired foodborne illnesses causing an estimated quarter million cases every year in the US. The objectives of this study were to determine the prevalence of Methicillin Susceptible S. aureus (MSSA) and Methicillin Resistant S. aureus (MRSA) in retail beef livers, beef, and pork meats sold in Tulsa, Oklahoma and to characterize the recovered strains for their virulence and antimicrobial resistance. Ninety six chilled retail beef (50 beef livers and 46 beef other cuts), and 99 pork meat samples were collected. The prevalence in beef livers was 40/50 (80%) followed by other beef cuts 23/46 (50%) then pork 43/99 (43.3%). No isolates were positive for MRSA since none harbored the mecA or mecC gene. A total of 334 recovered S. aureus isolates (143 beef livers, 76 beef, and 115 pork isolates) were screened for their antimicrobial susceptibility against 16 different antimicrobials and their possession of 18 different toxin genes. Multidrug resistance was more prevalent in the pork isolates followed by beef then beef livers. The prevalence of enterotoxin genes such as seg, seh, and sei and the toxic shock syndrome gene tst was higher in the pork isolates than in the beef ones. The hemolysin genes, particularly hlb, were more prevalent in isolates from beef livers. Molecular typing of a subset of the recovered isolates showed that they are highly diverse where spa typing was more discriminatory than PFGE. The alarmingly high incidence of S. aureus in retail beef livers in this study should raise awareness about the food safety of such meat products. PMID:25927961

  20. 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

  1. 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...

  2. 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...

  3. 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...

  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. 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 ...

  6. 7 CFR 65.110 - Beef.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Beef. 65.110 Section 65.110 Agriculture Regulations of... MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) COUNTRY OF ORIGIN LABELING OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS,...

  7. 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…

  8. 9 CFR 319.100 - Corned beef.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 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 the... permitting that use in this subchapter or 9 CFR chapter III, subchapter E, or in 21 CFR chapter I,...

  9. 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)…

  10. 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…

  11. 9 CFR 319.142 - Fresh beef sausage.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fresh beef sausage. 319.142 Section... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh Sausage § 319.142 Fresh beef sausage. “Fresh Beef Sausage” is sausage prepared with fresh beef or...

  12. 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...

  13. Functional proteomic and interactome analysis of proteins associated with beef tenderness in angus cattle

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Beef is a source of high quality protein for the human population, and beef tenderness has significant influence on beef palatability, consumer expectation and industry profitability. To further elucidate the factors affecting beef tenderness, functional proteomics and bioinformatics interactome ana...

  14. 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

  15. 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.

  16. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  17. 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)

  18. Artificial insemination of cranes with frozen semen

    USGS Publications Warehouse

    Gee, G.F.; Sexton, T.J.; Lewis, J.C.

    1979-01-01

    For the first time (1978) artificial insemination (AI) with frozen greater sandhill crane (Grus canadensis tabida) semen resulted in fertile eggs and chicks. During the 2 year (1977-78) study, 6 of 27 eggs produced were fertile. Three chicks hatched. Semen samples used for insemination were frozen and stored in liquid nitrogen for two months or less. Recent improvements in the laboratory indicated that a more effective sample can be prepared and greater fertility rates should be expected.

  19. Frozen singularities in M and F theory

    NASA Astrophysics Data System (ADS)

    Tachikawa, Yuji

    2016-06-01

    We revisit the duality between ALE singularities in M-theory and 7-branes on a circle in F-theory. We see that a frozen M-theory singularity maps to a circle compactification involving a rotation of the plane transverse to the 7-brane, showing an interesting correspondence between commuting triples in simply-laced groups and Kodaira's classification of singular elliptic fibrations. Our analysis strongly suggests that the O7+ plane is the only completely frozen F-theory singularity.

  20. 21 CFR 160.190 - Frozen egg yolks.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Frozen egg yolks. 160.190 Section 160.190 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.190 Frozen egg yolks. (a) Frozen egg yolks, frozen yolks is the food prepared by freezing egg yolks...

  1. 21 CFR 160.190 - Frozen egg yolks.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Frozen egg yolks. 160.190 Section 160.190 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.190 Frozen egg yolks. (a) Frozen egg yolks, frozen yolks is the food prepared by freezing egg yolks...

  2. 21 CFR 160.190 - Frozen egg yolks.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Frozen egg yolks. 160.190 Section 160.190 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.190 Frozen egg yolks. (a) Frozen egg yolks, frozen yolks is the food prepared by freezing egg yolks...

  3. 21 CFR 160.150 - Frozen egg whites.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... § 160.150 Frozen egg whites. (a) Frozen egg whites, frozen egg albumen is the food prepared by freezing liquid egg whites that conform to § 160.140, with such precautions that the finished food is free of viable Salmonella microorganisms. (b) When frozen egg whites are prepared from liquid egg...

  4. 21 CFR 160.150 - Frozen egg whites.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... § 160.150 Frozen egg whites. (a) Frozen egg whites, frozen egg albumen is the food prepared by freezing liquid egg whites that conform to § 160.140, with such precautions that the finished food is free of viable Salmonella microorganisms. (b) When frozen egg whites are prepared from liquid egg...

  5. 21 CFR 160.150 - Frozen egg whites.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... § 160.150 Frozen egg whites. (a) Frozen egg whites, frozen egg albumen is the food prepared by freezing liquid egg whites that conform to § 160.140, with such precautions that the finished food is free of viable Salmonella microorganisms. (b) When frozen egg whites are prepared from liquid egg...

  6. 21 CFR 160.150 - Frozen egg whites.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... § 160.150 Frozen egg whites. (a) Frozen egg whites, frozen egg albumen is the food prepared by freezing liquid egg whites that conform to § 160.140, with such precautions that the finished food is free of viable Salmonella microorganisms. (b) When frozen egg whites are prepared from liquid egg...

  7. 21 CFR 160.190 - Frozen egg yolks.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Frozen egg yolks. 160.190 Section 160.190 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.190 Frozen egg yolks. (a) Frozen egg yolks, frozen yolks is the food prepared by freezing egg yolks...

  8. 21 CFR 146.126 - Frozen concentrate for colored lemonade.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Frozen concentrate for colored lemonade. 146.126... Fruit Juices and Beverages § 146.126 Frozen concentrate for colored lemonade. (a) Frozen concentrate for colored lemonade conforms to the definition and standard of identity prescribed for frozen concentrate...

  9. 21 CFR 160.150 - Frozen egg whites.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... § 160.150 Frozen egg whites. (a) Frozen egg whites, frozen egg albumen is the food prepared by freezing... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen egg whites. 160.150 Section 160.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD...

  10. 21 CFR 160.190 - Frozen egg yolks.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... Frozen egg yolks. (a) Frozen egg yolks, frozen yolks is the food prepared by freezing egg yolks that... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen egg yolks. 160.190 Section 160.190 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

  11. Beef allergy and the Persian Gulf syndrome.

    PubMed

    Hollander, D H

    1995-09-01

    It is suggested that the Persian Gulf Syndrome (PGS) is caused by beef allergy. In the first symptomless phase, as a result of an energetic US Army immunizing program, using sera with adjuvants to produce detectable antibody levels, the subjects not only developed immunity to the targeted substances, but also became sensitized to one or more of the other substances in the immunizing sera, and specifically to beef protein. The subjects remained healthy while in the war zone on a restricted diet essentially free from beef, but developed PGS after they came home, and were again able to obtain steaks and hamburgers.

  12. Resonance phenomenon for the Galerkin-truncated Burgers and Euler equations

    NASA Astrophysics Data System (ADS)

    Ray, Samriddhi Sankar; Frisch, Uriel; Nazarenko, Sergei; Matsumoto, Takeshi

    2011-07-01

    It is shown that the solutions of inviscid hydrodynamical equations with suppression of all spatial Fourier modes having wave numbers in excess of a threshold KG exhibit unexpected features. The study is carried out for both the one-dimensional Burgers equation and the two-dimensional incompressible Euler equation. For large KG and smooth initial conditions, the first symptom of truncation, a localized short-wavelength oscillation which we call a “tyger,” is caused by a resonant interaction between fluid particle motion and truncation waves generated by small-scale features (shocks, layers with strong vorticity gradients, etc.). These tygers appear when complex-space singularities come within one Galerkin wavelength λG=2π/KG from the real domain and typically arise far away from preexisting small-scale structures at locations whose velocities match that of such structures. Tygers are weak and strongly localized at first—in the Burgers case at the time of appearance of the first shock their amplitudes and widths are proportional to KG-2/3 and KG-1/3, respectively—but grow and eventually invade the whole flow. They are thus the first manifestations of the thermalization predicted by T. D. Lee [Q. J. Appl. Math. 10, 69 (1952)]. The sudden dissipative anomaly—the presence of a finite dissipation in the limit of vanishing viscosity after a finite time t⋆—which is well known for the Burgers equation and sometimes conjectured for the three-dimensional Euler equation, has as counterpart, in the truncated case, the ability of tygers to store a finite amount of energy in the limit KG→∞. This leads to Reynolds stresses acting on scales larger than the Galerkin wavelength and thus prevents the flow from converging to the inviscid-limit solution. There are indications that it may eventually be possible to purge the tygers and thereby to recover the correct inviscid-limit behavior.

  13. Expression Marker-Based Strategy to Improve Beef Quality.

    PubMed

    Cassar-Malek, Isabelle; Picard, Brigitte

    2016-01-01

    For beef cattle research, a main objective is to control concomitantly the development of muscles and the qualities of beef cuts. Beef quality is a complex phenotype that is only detectable after slaughter and is highly variable. The beef industry is in need of tools to estimate beef quality of live cattle or online in abattoirs, with specific attention towards sensory attributes (tenderness, juiciness, flavour, and colour). Identification of relevant genetic and genomic markers is ongoing, especially for tenderness--a top priority quality attribute. In this paper, we describe the steps of an expression marker-based strategy to improve beef sensory quality, from the discovery of biomarkers that identify consistent beef and the biological functions governing beef tenderness to the integration of the knowledge into detection tests for desirable animals. These tools should soon be available for the management of sensory quality in the beef production chain for meeting market's demands and assuring good quality standards. PMID:27066527

  14. Expression Marker-Based Strategy to Improve Beef Quality

    PubMed Central

    Cassar-Malek, Isabelle; Picard, Brigitte

    2016-01-01

    For beef cattle research, a main objective is to control concomitantly the development of muscles and the qualities of beef cuts. Beef quality is a complex phenotype that is only detectable after slaughter and is highly variable. The beef industry is in need of tools to estimate beef quality of live cattle or online in abattoirs, with specific attention towards sensory attributes (tenderness, juiciness, flavour, and colour). Identification of relevant genetic and genomic markers is ongoing, especially for tenderness—a top priority quality attribute. In this paper, we describe the steps of an expression marker-based strategy to improve beef sensory quality, from the discovery of biomarkers that identify consistent beef and the biological functions governing beef tenderness to the integration of the knowledge into detection tests for desirable animals. These tools should soon be available for the management of sensory quality in the beef production chain for meeting market's demands and assuring good quality standards. PMID:27066527

  15. Two Different Methods for Numerical Solution of the Modified Burgers' Equation

    PubMed Central

    Karakoç, Seydi Battal Gazi; Başhan, Ali; Geyikli, Turabi

    2014-01-01

    A numerical solution of the modified Burgers' equation (MBE) is obtained by using quartic B-spline subdomain finite element method (SFEM) over which the nonlinear term is locally linearized and using quartic B-spline differential quadrature (QBDQM) method. The accuracy and efficiency of the methods are discussed by computing L 2 and L ∞ error norms. Comparisons are made with those of some earlier papers. The obtained numerical results show that the methods are effective numerical schemes to solve the MBE. A linear stability analysis, based on the von Neumann scheme, shows the SFEM is unconditionally stable. A rate of convergence analysis is also given for the DQM. PMID:25162064

  16. A Marker Method for the Solution of the Damped Burgers' Equatio

    SciTech Connect

    Jerome L.V. Lewandowski

    2005-11-01

    A new method for the solution of the damped Burgers' equation is described. The marker method relies on the definition of a convective field associated with the underlying partial differential equation; the information about the approximate solution is associated with the response of an ensemble of markers to this convective field. Some key aspects of the method, such as the selection of the shape function and the initial loading, are discussed in some details. The marker method is applicable to a general class of nonlinear dispersive partial differential equations.

  17. Nonequivalent Similarity Reductions and Exact Solutions for Coupled Burgers-Type Equations

    NASA Astrophysics Data System (ADS)

    M. H. M., Moussa; R. A. K., Omar; Rehab, M. El-Shiekh; H. R., El-Melegy

    2012-01-01

    Using the machinery of Lie group analysis, the nonlinear system of coupled Burgers-type equations is studied. Using the infinitesimal generators in the optimal system of subalgebra of the said Lie algebras, it leads to two nonequivalent similarity transformations by using it we obtain two reductions in the form of system of nonlinear ordinary differential equations. The search for solutions of these systems by using the G'/G-method has yielded certain exact solutions expressed by rational functions, hyperbolic functions, and trigonometric functions. Some figures are given to show the properties of the solutions.

  18. Similarity solutions to nonlinear heat conduction and Burgers/Korteweg-deVries fractional equations

    NASA Astrophysics Data System (ADS)

    Djordjevic, Vladan D.; Atanackovic, Teodor M.

    2008-12-01

    We analyze self-similar solutions to a nonlinear fractional diffusion equation and fractional Burgers/Korteweg-deVries equation in one spatial variable. By using Lie-group scaling transformation, we determined the similarity solutions. After the introduction of the similarity variables, both problems are reduced to ordinary nonlinear fractional differential equations. In two special cases exact solutions to the ordinary fractional differential equation, which is derived from the diffusion equation, are presented. In several other cases the ordinary fractional differential equations are solved numerically, for several values of governing parameters. In formulating the numerical procedure, we use special representation of a fractional derivative that is recently obtained.

  19. Approximate Symmetry Reduction Approach: Infinite Series Reductions to the KdV-Burgers Equation

    NASA Astrophysics Data System (ADS)

    Jiao, Xiaoyu; Yao, Ruoxia; Zhang, Shunli; Lou, Sen Y.

    2009-11-01

    For weak dispersion and weak dissipation cases, the (1+1)-dimensional KdV-Burgers equation is investigated in terms of approximate symmetry reduction approach. The formal coherence of similarity reduction solutions and similarity reduction equations of different orders enables series reduction solutions. For the weak dissipation case, zero-order similarity solutions satisfy the Painlevé II, Painlevé I, and Jacobi elliptic function equations. For the weak dispersion case, zero-order similarity solutions are in the form of Kummer, Airy, and hyperbolic tangent functions. Higher-order similarity solutions can be obtained by solving linear variable coefficients ordinary differential equations.

  20. Optimal fixed-finite-dimensional compensator for Burgers' equation with unbounded input/output operators

    NASA Technical Reports Server (NTRS)

    Burns, John A.; Marrekchi, Hamadi

    1993-01-01

    The problem of using reduced order dynamic compensators to control a class of nonlinear parabolic distributed parameter systems was considered. Concentration was on a system with unbounded input and output operators governed by Burgers' equation. A linearized model was used to compute low-order-finite-dimensional control laws by minimizing certain energy functionals. Then these laws were applied to the nonlinear model. Standard approaches to this problem employ model/controller reduction techniques in conjunction with linear quadratic Gaussian (LQG) theory. The approach used is based on the finite dimensional Bernstein/Hyland optimal projection theory which yields a fixed-finite-order controller.

  1. 21 CFR 146.137 - Frozen orange juice.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded...

  2. 21 CFR 146.137 - Frozen orange juice.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded...

  3. 21 CFR 146.137 - Frozen orange juice.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded...

  4. 21 CFR 146.137 - Frozen orange juice.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded...

  5. 21 CFR 146.137 - Frozen orange juice.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded...

  6. Explicit modulation equations, Reynolds averaging and the closure problem for the Korteweg-deVries-Burgers equation

    NASA Astrophysics Data System (ADS)

    Smith, Warren R.

    2007-04-01

    Original explicit modulation equations are determined for cnoidal waves of the Korteweg-deVries (KdV)-Burgers equation. This formal asymptotic analysis is used to demonstrate that there is no single partial differential equation for the leading-order mean velocity. The technique of Reynolds averaging is also employed to determine an equation for the mean velocity with the familiar closure problem being encountered. The Reynolds-averaged KdV-Burgers equation is shown to be a counterexample to the existence of a closure associated with a convective nonlinearity.

  7. Mineralization of cellulose in frozen boreal soils

    NASA Astrophysics Data System (ADS)

    Oquist, Mats G.; Segura, Javier; Sparrman, Tobias; Nilsson, Mats; Schleucher, Jurgen

    2015-04-01

    Soils of high-latitude ecosystems store a large fraction of the global soil carbon. In boreal forests, the microbial mineralization of soil organic matter (SOM) during winter can affect the ecosystems net carbon balance. Recent research has shown that microorganisms in the organic surface layer of boreal forest soil can mineralize and grow on simple, soluble monomeric substrates under frozen conditions. However, any substantial impacts of microbial activity in frozen soils on long-term soil carbon balances ultimately depends on whether soil microorganisms can utilize and grow the more complex, polymeric constituents of SOM. In order to evaluate the potential for soil microorganisms to metabolize carbon polymers at low temperatures, we incubated boreal forest soil samples amended with [13C]-cellulose and studied the microbial catabolic and anabolic utilization of the substrate under frozen and unfrozen conditions (-4 and +4°C). Freezing of the soil markedly reduced microbial utilization of the cellulose. The [13C]-CO2 production rate in the samples at +4°C were 0.52 mg CO2 SOM -1 day-1 while rates in the frozen samples (-4°C) were 0.01 mg CO2 SOM -1 day-1. However, newly synthetized [13C]-enriched cell membrane lipids, PLFAs, were detected in soil samples incubated both above and below freezing, confirming that cellulose can sustain also anabolic activity of the microbial populations under frozen conditions. The reduced metabolic rates induced by freezing indicate constraints on exoenzymatic activity, as well as substrate diffusion rates that we can attribute to reduced liquid water content of the frozen soil. We conclude that the microbial population in boreal forest soil has the capacity to metabolize, and grow, on polymeric substrates at temperatures below zero, which involves maintaining exoenzymatic activity in frozen soils. This capacity manifests the importance of SOM mineralization during the winter season and its importance for the net carbon balance of

  8. Salmonella in beef and produce from honduras.

    PubMed

    Maradiaga, Martha; Miller, Mark F; Thompson, Leslie; Pond, Ansen; Gragg, Sara E; Echeverry, Alejandro; Garcia, Lyda G; Loneragan, Guy H; Brashears, Mindy M

    2015-03-01

    Salmonella continues to cause a considerable number of foodborne illnesses worldwide. The sources of outbreaks include contaminated meat and produce. The purpose of this study was to establish an initial investigation of the burden of Salmonella in produce and beef from Honduras by sampling retail markets and abattoirs. Retail produce samples (cantaloupes, cilantro, cucumbers, leafy greens, peppers, and tomatoes; n = 573) were purchased in three major cities of Honduras, and retail whole-muscle beef (n = 555) samples were also purchased in four major cities. Additionally, both hide and beef carcass (n = 141) samples were collected from two Honduran abattoirs. Whole-muscle beef samples were obtained using a sponge hydrated with buffered peptone water, and 10 ml of the buffered peptone water rinsate of each produce sample was collected with a dry sponge and placed in a bag to be transported back to the United States. Salmonella was detected using a commercially available, closeplatform PCR system, and positive samples were subjected to culture on selective media to obtain isolates. Overall, the prevalence of Salmonella-positive samples, based on PCR detection in Honduras (n = 555) retail beef was 10.1% (95% confidence interval = 7.8, 12.9), whereas 7.8% (n = 141) of beef carcass and hides samples were positive in both beef plants. The overall Salmonella prevalence for all produce samples (n = 573) collected was 2.1% (95% confidence interval = 1.2, 3.6). The most common serotypes identified in Honduras were Salmonella Typhimurium followed by Derby. These results provide an indication of Salmonella contamination of beef and produce in Honduras. Developing a Salmonella baseline for Latin America through an initial investigation like the one presented here contributes to a broader global understanding of the potential exposure through food, thus providing insight into the needs for control strategies.

  9. Copepods' Response to Burgers' Vortex: Deconstructing Interactions of Copepods with Turbulence.

    PubMed

    Webster, D R; Young, D L; Yen, J

    2015-10-01

    This study examined the behavioral response of two marine copepods, Acartia tonsa and Temora longicornis, to a Burgers' vortex intended to mimic the characteristics of a turbulent vortex that a copepod is likely to encounter in the coastal or near-surface zone. Behavioral assays of copepods were conducted for two vortices that correspond to turbulent conditions with mean dissipation rates of turbulence of 0.009 and 0.096 cm(2) s(-3) (denoted turbulence level 2 and level 3, respectively). In particular, the Burgers' vortex parameters (i.e., circulation and rate of axial strain rate) were specified to match a vortex corresponding to the median rate of dissipation due to viscosity for each target level of turbulence. Three-dimensional trajectories were quantified for analysis of swimming kinematics and response to hydrodynamic cues. Acartia tonsa did not significantly respond to the vortex corresponding to turbulence level 2. In contrast, A. tonsa significantly altered their swimming behavior in the turbulence-level-3 vortex, including increased relative speed of swimming, angle of alignment of the trajectory with the axis of the vortex, ratio of net-to-gross displacement, and acceleration during escape, along with decreased turn frequency (relative to stagnant control conditions). Further, the location of A. tonsa escapes was preferentially in the core of the stronger vortex, indicating that the hydrodynamic cue triggering the distinctive escape behavior was vorticity. In contrast, T. longicornis did not reveal a behavioral response to either the turbulence level 2 or the level 3 vortex.

  10. New analytical method for solving Burgers' and nonlinear heat transfer equations and comparison with HAM

    NASA Astrophysics Data System (ADS)

    Rashidi, M. M.; Erfani, E.

    2009-09-01

    In this study, we present a numerical comparison between the differential transform method (DTM) and the homotopy analysis method (HAM) for solving Burgers' and nonlinear heat transfer problems. The first differential equation is the Burgers' equation serves as a useful model for many interesting problems in applied mathematics. The second one is the modeling equation of a straight fin with a temperature dependent thermal conductivity. In order to show the effectiveness of the DTM, the results obtained from the DTM is compared with available solutions obtained using the HAM [M.M. Rashidi, G. Domairry, S. Dinarvand, Commun. Nonlinear Sci. Numer. Simul. 14 (2009) 708-717; G. Domairry, M. Fazeli, Commun. Nonlinear Sci. Numer. Simul. 14 (2009) 489-499] and whit exact solutions. The method can easily be applied to many linear and nonlinear problems. It illustrates the validity and the great potential of the differential transform method in solving nonlinear partial differential equations. The obtained results reveal that the technique introduced here is very effective and convenient for solving nonlinear partial differential equations and nonlinear ordinary differential equations that we are found to be in good agreement with the exact solutions.

  11. Numerical analysis of the Burgers' equation in the presence of uncertainty

    SciTech Connect

    Pettersson, Per Iaccarino, Gianluca Nordstroem, Jan

    2009-12-01

    The Burgers' equation with uncertain initial and boundary conditions is investigated using a polynomial chaos (PC) expansion approach where the solution is represented as a truncated series of stochastic, orthogonal polynomials. The analysis of well-posedness for the system resulting after Galerkin projection is presented and follows the pattern of the corresponding deterministic Burgers equation. The numerical discretization is based on spatial derivative operators satisfying the summation by parts property and weak boundary conditions to ensure stability. Similarly to the deterministic case, the explicit time step for the hyperbolic stochastic problem is proportional to the inverse of the largest eigenvalue of the system matrix. The time step naturally decreases compared to the deterministic case since the spectral radius of the continuous problem grows with the number of polynomial chaos coefficients. An estimate of the eigenvalues is provided. A characteristic analysis of the truncated PC system is presented and gives a qualitative description of the development of the system over time for different initial and boundary conditions. It is shown that a precise statistical characterization of the input uncertainty is required and partial information, e.g. the expected values and the variance, are not sufficient to obtain a solution. An analytical solution is derived and the coefficients of the infinite PC expansion are shown to be smooth, while the corresponding coefficients of the truncated expansion are discontinuous.

  12. Turbulence-Copepod Interactions: Response of Acartia tonsa to Burgers Vortex

    NASA Astrophysics Data System (ADS)

    Young, D. L.; Webster, D. R.; Yen, J.

    2013-11-01

    Turbulence can affect the vertical position of copepods by altering their position, yet in situ studies suggest that, in many oceanic regimes, copepods alter their vertical position due to a behavioral response to turbulence. Numerous studies have examined copepod response to laminar flow fields, such as escaping from siphons and aggregating in thin layers. In contrast, little information exists on how they react to fine-scale turbulent fluid motions typically encountered in their natural marine environment. The hypothesis to be tested is that fine-scale turbulence alters copepod behavior, manifest as alterations in directed movement and changes in swimming kinematics. We present behavioral assays of the response of the coastal marine copepod, Acartia tonsa, to Burgers vortices. The rotation rate and axial strain rate of the Burgers vortices are specified to correspond to the vortices with the median dissipation rate in turbulent conditions typically encountered in coastal and near surface regions. The target conditions are defined by mean turbulent dissipation rates of 0.009 and 0.096 cm2/s3, respectively. The three dimensional flow field of each vortex treatment is quantified via tomographic-PIV, allowing for the analysis of copepod response to specific hydrodynamic cues such as deformation rate and vorticity. Copepod trajectories are analyzed in order to correlate the behavior responses (quantified as swimming kinematics) to the hydrodynamic sensory cue.

  13. Entropy Stable Staggered Grid Spectral Collocation for the Burgers' and Compressible Navier-Stokes Equations

    NASA Technical Reports Server (NTRS)

    Carpenter, Mark H.; Parsani, Matteo; Fisher, Travis C.; Nielsen, Eric J.

    2015-01-01

    Staggered grid, entropy stable discontinuous spectral collocation operators of any order are developed for Burgers' and the compressible Navier-Stokes equations on unstructured hexahedral elements. This generalization of previous entropy stable spectral collocation work [1, 2], extends the applicable set of points from tensor product, Legendre-Gauss-Lobatto (LGL) to a combination of tensor product Legendre-Gauss (LG) and LGL points. The new semi-discrete operators discretely conserve mass, momentum, energy and satisfy a mathematical entropy inequality for both Burgers' and the compressible Navier-Stokes equations in three spatial dimensions. They are valid for smooth as well as discontinuous flows. The staggered LG and conventional LGL point formulations are compared on several challenging test problems. The staggered LG operators are significantly more accurate, although more costly to implement. The LG and LGL operators exhibit similar robustness, as is demonstrated using test problems known to be problematic for operators that lack a nonlinearly stability proof for the compressible Navier-Stokes equations (e.g., discontinuous Galerkin, spectral difference, or flux reconstruction operators).

  14. Burgers equation with no-flux boundary conditions and its application for complete fluid separation

    NASA Astrophysics Data System (ADS)

    Watanabe, Shinya; Matsumoto, Sohei; Higurashi, Tomohiro; Ono, Naoki

    2016-09-01

    Burgers equation in a one-dimensional bounded domain with no-flux boundary conditions at both ends is proven to be exactly solvable. Cole-Hopf transformation converts not only the governing equation to the heat equation with an extra damping but also the nonlinear mixed boundary conditions to Dirichlet boundary conditions. The average of the solution v bar is conserved. Consequently, from an arbitrary initial condition, solutions converge to the equilibrium solution which is unique for the given v bar. The problem arises naturally as a continuum limit of a network of certain micro-devices. Each micro-device imperfectly separates a target fluid component from a mixture of more than one component, and its input-output concentration relationships are modeled by a pair of quadratic maps. The solvability of the initial boundary value problem is used to demonstrate that such a network acts as an ideal macro-separator, separating out the target component almost completely. Another network is also proposed which leads to a modified Burgers equation with a nonlinear diffusion coefficient.

  15. 9 CFR 319.102 - Corned beef round and other corned beef cuts.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Corned beef round and other corned beef cuts. 319.102 Section 319.102 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS...

  16. 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. 319.313 Section 319.313 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND...

  17. National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristics

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The instrument grading assessments for the 2011 National Beef Quality Audit evaluated seasonal trends of beef carcass quality and yield attributes over the course of the year. One week of instrument grading data, HCW, gender, USDA quality grade (QG), and yield grade (YG) factors, were collected ever...

  18. Quantifying the aging response and nutrient composition for muscles of the beef round.

    PubMed

    Dixon, C L; Woerner, D R; Tokach, R J; Chapman, P L; Engle, T E; Tatum, J D; Belk, K E

    2012-03-01

    The objective of this study was to determine the optimal postmortem aging period and nutrient composition for Beef Value Cuts of the round. Forty USDA Select and 40 Premium USDA Choice beef carcasses were selected from a commercial beef packing plant in Colorado over a 12-wk period. The bottom and inside rounds were collected from both sides of each carcass for further fabrication into the following muscles: adductor, gastrocnemius, gracilis, pectineus, and superficial digital flexor. Each pair of muscles was cut into 7 steaks and randomly assigned to 1 of the following aging periods: 2, 4, 6, 10, 14, 21, and 28 d, and placed in refrigerated storage (2°C, never frozen). Upon completion of the designated aging period, steaks were removed from storage, cooked to a peak internal temperature of 72°C, and evaluated using Warner-Bratzler shear force (WBSF). A 2-way interaction was detected (P < 0.05) between individual muscle and postmortem aging period. The WBSF of all muscles except the superficial digital flexor decreased with increased time of postmortem aging. Quality grade did not affect (P > 0.05) WBSF values for the adductor, gastrocnemius, pectineus, and superficial digital flexor muscles. Exponential decay models were used to predict the change in WBSF from 2 to 28 d postmortem (aging response). The adductor, gastrocnemius, Select gracilis, Premium Choice gracilis, and pectineus required 21, 14, 23, 23, and 25 d, respectively, to complete the majority of the aging response. To determine the nutrient composition of the adductor, gastrocnemius, gracilis, pectineus, semimembranosus, and superficial digital flexor, bottom and inside rounds were collected from 10 USDA Select and 10 Premium USDA Choice carcasses and fabricated into the respective muscles, cut into 2.54-cm cubes, frozen (-20°C), and then homogenized. The adductor, gracilis, pectineus, semimembranosus, and superficial digital flexor were analyzed for DM, moisture, CP, and ash percentages. All

  19. Quantifying the aging response and nutrient composition for muscles of the beef round.

    PubMed

    Dixon, C L; Woerner, D R; Tokach, R J; Chapman, P L; Engle, T E; Tatum, J D; Belk, K E

    2012-03-01

    The objective of this study was to determine the optimal postmortem aging period and nutrient composition for Beef Value Cuts of the round. Forty USDA Select and 40 Premium USDA Choice beef carcasses were selected from a commercial beef packing plant in Colorado over a 12-wk period. The bottom and inside rounds were collected from both sides of each carcass for further fabrication into the following muscles: adductor, gastrocnemius, gracilis, pectineus, and superficial digital flexor. Each pair of muscles was cut into 7 steaks and randomly assigned to 1 of the following aging periods: 2, 4, 6, 10, 14, 21, and 28 d, and placed in refrigerated storage (2°C, never frozen). Upon completion of the designated aging period, steaks were removed from storage, cooked to a peak internal temperature of 72°C, and evaluated using Warner-Bratzler shear force (WBSF). A 2-way interaction was detected (P < 0.05) between individual muscle and postmortem aging period. The WBSF of all muscles except the superficial digital flexor decreased with increased time of postmortem aging. Quality grade did not affect (P > 0.05) WBSF values for the adductor, gastrocnemius, pectineus, and superficial digital flexor muscles. Exponential decay models were used to predict the change in WBSF from 2 to 28 d postmortem (aging response). The adductor, gastrocnemius, Select gracilis, Premium Choice gracilis, and pectineus required 21, 14, 23, 23, and 25 d, respectively, to complete the majority of the aging response. To determine the nutrient composition of the adductor, gastrocnemius, gracilis, pectineus, semimembranosus, and superficial digital flexor, bottom and inside rounds were collected from 10 USDA Select and 10 Premium USDA Choice carcasses and fabricated into the respective muscles, cut into 2.54-cm cubes, frozen (-20°C), and then homogenized. The adductor, gracilis, pectineus, semimembranosus, and superficial digital flexor were analyzed for DM, moisture, CP, and ash percentages. All

  20. Frozen red cells in Rhesus immunization.

    PubMed

    Cook, I A; Robb, A L; Mitchell, R; McLaren, E A; Urbaniak, S; Robertson, A E

    1980-04-01

    The use of frozen washed cells in varying doses in primary Rh immunization is compared to two groups of men with the use of fresh washed cells in a third group. In the first two groups, using frozen cells, doses ranging from 0.5 to 20 ml of whole blood (Group I) are compared with a 200.0 ml dose of red cell concentrate (Group II), while Group III served as a control using a 20 ml dose of fresh washed red cell suspension (9.0 ml concentrated red cell equivalent). The response rate was 93% in Group II compared with only 43% in Group I, suggesting the desirability of using relatively large doses of Rh-positive red cells for primary Rh immunization. The use of frozen washed cells from a special panel for 'booster' injections is also recommended.

  1. Soil organic matter mineralization in frozen soils

    NASA Astrophysics Data System (ADS)

    Harrysson Drotz, S.; Sparrman, T.; Schleucher, J.; Nilsson, M.; Öquist, M. G.

    2009-12-01

    Boreal forest soils are frozen for a large part of the year and soil organic matter mineralization during this period has been shown to significantly influence the C balance of boreal forest ecosystems. Mineralization proceeds through heterotrophic microbial activity, but the understanding of the environmental controls regulating soil organic matter mineralization under frozen conditions is poor. Through a series of investigations we have addressed this issue in order to elucidate to what extent a range of environmental factors control mineralization processes in frozen soils and also the microbial communities potential to oxidize organic substrates and grow under such conditions. The unfrozen water content in the frozen soils was shown to be an integral control on the temperature response of biogenic CO2 production across the freezing point of bulk soil water. We found that osmotic potential was an important contributor to the total water potential and, hence, the unfrozen water content of frozen soil. From being low and negligible in an unfrozen soil, the osmotic potential was found to contribute up to 70% of the total water potential in frozen soil, greatly influencing the volume of liquid water. The specific factors of how soil organic matter composition affected the unfrozen water content and CO2 production of frozen soil were studied by CP-MAS NMR. We concluded that abundance of aromatics and recalcitrant compounds showed a significant positive correlation with unfrozen water content and these were also the major soil organic fractions that similarly correlated with the microbial CO2 production of the frozen soils. Thus, the hierarchy of environmental factors controlling SOM mineralization changes as soils freeze and environmental controls elucidated from studies of unfrozen systems can not be added on frozen conditions. We have also investigated the potential activity of soil microbial communities under frozen conditions in order to elucidate temperature

  2. Microbial quality of frozen Nile crocodile (Crocodylus niloticus) meat samples from three selected farms in Zimbabwe.

    PubMed

    Makanyanga, Tsitsi B; Mutema, Gideon; Mukarati, Norman L; Chikerema, Sylvester M; Makaya, Pious V; Musari, Shuvai; Matope, Gift

    2014-01-17

    Microbial quality of frozen Nile crocodile (Crocodylus niloticus) meat from three farms in Zimbabwe was assessed based on 2051 samples collected for pre-export testing during 2006 to 2011. Data were perused by season and year in terms of aerobic plate (APC), coliform (CC), Escherichia coli (ECC) and Listeria monocytogenes (LMC) counts and the presence of Salmonella spp. The log10-transformed data were compared among the farms and seasons using the Kruskal-Wallis test. Microbial quality of the samples was graded based on the EC No. 2073.2005 criteria for beef. The mean APC and CC for the crocodile meat differed significantly (P=0.000) among the farms with the highest APC (3.2±0.05 log10 cfu/g) and the lowest (2.7±0.05 log10 cfu/g) recorded from farms A and C, respectively. There were no significant differences (P>0.05) in ECC and LMC among the farms, while Salmonella spp. were only isolated from one farm. Although the microbial quality of frozen crocodile meat from these farms was generally within acceptable limits, the isolation of E. coli and Salmonella spp. is of public health concern. Thus, implementing of measures to control the pasteurizing process and to minimize bacterial contamination of crocodile meat after pasteurization need to be carefully considered.

  3. 9 CFR 319.15 - Miscellaneous beef products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... added water only in amounts such that the product characteristics are essentially that of a meat pattie... beef byproduct derived from the low temperature rendering (not exceeding 120 °F.) of fresh beef...

  4. 9 CFR 319.15 - Miscellaneous beef products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... added water only in amounts such that the product characteristics are essentially that of a meat pattie... beef byproduct derived from the low temperature rendering (not exceeding 120 °F.) of fresh beef...

  5. 9 CFR 319.15 - Miscellaneous beef products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... more than 30 percent fat and shall not contain added water or extenders. Transglutaminase enzyme at... beef byproduct derived from the low temperature rendering (not exceeding 120 °F.) of fresh beef...

  6. Preference mapping of frozen and fresh raspberries.

    PubMed

    Villamor, R R; Daniels, C H; Moore, P P; Ross, C F

    2013-06-01

    The purpose of the study was to identify key sensory attributes that influence consumer liking for frozen and fresh red raspberries using preference mapping. Sensory profiling of different raspberry cultivars and selections from the Washington State Univ. and Oregon State Univ. breeding programs was carried out using a trained panel (frozen, n = 12 and fresh, n = 10). In addition, a subset of frozen and fresh raspberries of each cultivar was assessed by consumers for sensory acceptability (n = 105 and n = 100, respectively). Based on overall hedonic ratings, cluster analysis identified 3 clusters of frozen raspberry consumers from day 1 (41% "nondistinguishers," 34% "likers," and 25% "nonlikers") and day 2 (41% "group 1 likers," 26% "nonlikers," and 34% and 33% group 2 likers"). For fresh raspberry consumers, 2 clusters were detected from day 1 (54% "likers" and 46% nondistinguishers") and day 2 (54% "group 1 likers" and 46% "group 2 likers"). Preference mapping was applied on the descriptive sensory and acceptability of clustered consumer data. Partial least squares regression results showed that liking of frozen raspberries was driven by high raspberry flavor, firmness, and sweetness. Conversely, disliking of frozen raspberries was related to high sour and aftertaste intensity. In the case of fresh raspberries, high color uniformity, raspberry aroma, raspberry flavor, floral aroma, green flavor, bitter, astringency, and aftertaste increased the acceptability, whereas high color intensity and green aroma were associated with negative drivers of liking. The information obtained in this study can be a useful guide for breeders in the selection of characteristics for growing superior quality raspberries.

  7. r-modified Crank-Nicholson difference schemes for one dimensional nonlinear viscous Burgers' equation for an incompressible flow

    NASA Astrophysics Data System (ADS)

    Ashyralyev, Allaberen; Gambo, Yusuf Ya'u.

    2016-08-01

    The nonlocal boundary value problem for viscous Burgers' equation is considered. Solutions to the 1-D equation are presented numerically by Rothe, Crank-Nicholson and r-modified Crank-Nicholson difference schemes. Matlab codes for all the three schemes are designed based on the idea of fixed-point iteration procedure and modified Gauss elimination method. The numerical results are compared.

  8. Multiple kink solutions and multiple singular kink solutions for two systems of coupled Burgers-type equations

    NASA Astrophysics Data System (ADS)

    Wazwaz, Abdul-Majid

    2009-07-01

    Two systems of integrable coupled Burgers-type equations are investigated. The Cole-Hopf transformation combined with the Hirota's bilinear sense are employed for a reliable treatment of these two systems. Multiple kink solutions and multiple singular kink solutions are formally derived for each system.

  9. Promise and Ontological Ambiguity in the In vitro Meat Imagescape: From Laboratory Myotubes to the Cultured Burger

    PubMed Central

    Stephens, Neil; Ruivenkamp, Martin

    2016-01-01

    Abstract In vitro meat (IVM), also known as cultured meat, involves growing cells into muscle tissue to be eaten as food. The technology had its most high-profile moment in 2013 when a cultured burger was cooked and tasted in a press conference. Images of the burger featured in the international media and were circulated across the Internet. These images—literally marks on a two-dimensional surface—do important work in establishing what IVM is and what it can do. A combination of visual semiotics and narrative analysis shows that images of IVM afford readings of their story that are co-created by the viewer. Before the cultured burger, during 2011, images of IVM fell into four distinct categories: cell images, tissue images, flowcharts, and meat in a dish images. The narrative infrastructure of each image type affords different interpretations of what IVM can accomplish and what it is. The 2013 cultured burger images both draw upon and depart from these image types in an attempt to present IVM as a normal food stuff, and as ‘matter in place’ when placed on the plate. The analysis of individual images and the collection of images about a certain object or subject—known as the imagescape—is a productive approach to understanding the ontology and promise of IVM and is applicable to other areas of social life.

  10. Promise and Ontological Ambiguity in the In vitro Meat Imagescape: From Laboratory Myotubes to the Cultured Burger

    PubMed Central

    Stephens, Neil; Ruivenkamp, Martin

    2016-01-01

    Abstract In vitro meat (IVM), also known as cultured meat, involves growing cells into muscle tissue to be eaten as food. The technology had its most high-profile moment in 2013 when a cultured burger was cooked and tasted in a press conference. Images of the burger featured in the international media and were circulated across the Internet. These images—literally marks on a two-dimensional surface—do important work in establishing what IVM is and what it can do. A combination of visual semiotics and narrative analysis shows that images of IVM afford readings of their story that are co-created by the viewer. Before the cultured burger, during 2011, images of IVM fell into four distinct categories: cell images, tissue images, flowcharts, and meat in a dish images. The narrative infrastructure of each image type affords different interpretations of what IVM can accomplish and what it is. The 2013 cultured burger images both draw upon and depart from these image types in an attempt to present IVM as a normal food stuff, and as ‘matter in place’ when placed on the plate. The analysis of individual images and the collection of images about a certain object or subject—known as the imagescape—is a productive approach to understanding the ontology and promise of IVM and is applicable to other areas of social life. PMID:27695202

  11. Teaching Consumer Selection of Market Quality Beef by Observable Characteristics

    ERIC Educational Resources Information Center

    Halvorson, Dorothy; Jacobson, Marion

    1977-01-01

    Through a series of five tests, a slide-tape instructional presentation on the identification of beef quality was developed. It was determined that the slide-tape instruction can enable consumers to score more accurately characteristics of raw beef in relation to the characteristics of cooked beef. (Editor/TA)

  12. Comprehensive national assessment of the sustainability of beef production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A national assessment is being conducted by the National Cattlemen’s Beef Association, a contractor to the beef checkoff, to develop better scientific understanding of the sustainability of beef. This includes a life cycle assessment (LCA) of greenhouse gas emissions along with other environmental, ...

  13. 7 CFR 1260.315 - Qualified State Beef Councils.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Qualified State Beef Councils. 1260.315 Section 1260... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE BEEF PROMOTION AND RESEARCH Rules and Regulations § 1260.315 Qualified State Beef Councils. The following...

  14. 7 CFR 1260.181 - Qualified State beef councils.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Qualified State beef councils. 1260.181 Section 1260... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE BEEF PROMOTION AND RESEARCH Beef Promotion and Research Order Assessments § 1260.181 Qualified State...

  15. Food safety issues and the microbiology of beef

    Technology Transfer Automated Retrieval System (TEKTRAN)

    World demand for high-quality animal protein presents opportunities for growth and expanded trade which is predicted to increase more than 6% for major beef producing countries and their beef industries. Contingent upon an increased consumer demand for beef is the production of high quality and mic...

  16. Ice recrystallization in a model system and in frozen muscle tissue.

    PubMed

    Martino, M N; Zaritzky, N E

    1989-04-01

    Recrystallization produces modifications on ice crystal sizes during storage and transport of frozen foods, reducing the advantages obtained by quick freezing and inducing physicochemical changes which alter their quality and shorten their shelf life. This process involves the growth of the larger crystals at the expense of the smaller ones, being the interfacial energy, the driving force of the phenomenon. In the present work recrystallization was analyzed using direct microscopic observation of ice crystals in a model solution (0.28 N NaCl) and indirect observation of frozen muscle tissue. The model solution allowed visualization of the interface behavior; from the analysis of the ice crystal frequency distributions, relationships between shape and size of the grains were established. A kinetic model based on the average system curvature was proposed obtaining a satisfactory fitness of the experimental data. Values of the kinetic constants determined at different temperatures allowed the estimation of the process activation energy. In muscle tissues isothermal freeze-substitution was used to observe the holes left by the ice in frozen semitendinous beef muscle stored at -5, -10, -15, and -20 degrees C during long periods of time. A different evolution of the mean ice crystal diameter was observed with respect to the model system. In meat samples, at long storage times, a limit diameter value was reached; this situation has been proved to be independent of temperature and initial size (freezing rate); a theoretical expression based on tissue characteristic parameters was proposed for its evaluation. Activation energy for recrystallization in muscle tissue was also determined, being comparable to values for protein denaturation and quality losses.

  17. Inverting Glacial Isostatic Adjustment with Paleo Sea Level Records using Bayesian Framework and Burgers Rheology

    NASA Astrophysics Data System (ADS)

    Caron, L.; Metivier, L.; Greff-Lefftz, M.; Fleitout, L.; Rouby, H.

    2015-12-01

    Glacial Isostatic Adjustment models most often assume a mantle with a viscoelastic Maxwell rheology and a given ice history model. Here we use a Bayesian Monte Carlo with Markov Chains formalism to invert the global GIA signal simultaneously for the mechanical properties of the mantle and for the volume of the various ice-sheets using as starting ice models two distinct previously published ice histories. Burgers as well as Maxwell rheologies are considered.The fitted data consist of 5720 paleo sea level records from the last 35kyrs, with a world-wide distribution. Our ambition is to present not only the best fitting model, but also the range of possible solutions (within the explored space of parameters) with their respective probability of explaining the data, and thus reveal the trade-off effects and range of uncertainty affecting the parameters. Our a posteriori probality maps exhibit in all cases two distinct peaks: both are characterized by an upper mantle viscosity around 5.1020Pa.s but one of the peaks features a lower mantle viscosity around 3.1021Pa.s while the other indicates lower mantle viscosity of more than 1.1022Pa.s. The global maximum depends upon the starting ice history and the chosen rheology: the first peak (P1) has the highest probability only in the case with a Maxwell rheology and ice history based on ICE-5G, while the second peak (P2) is favored when using ANU-based ice history or Burgers rheology, and is our preferred solution as it is also consistent with long-term geodynamics and gravity gradients anomalies over Laurentide. P2 is associated with larger volumes for the Laurentian and Fennoscandian ice-sheets and as a consequence of total ice volume balance, smaller volumes for the Antactic ice-sheet. This last point interfers with the estimate of present-day ice-melting in Antarctica from GRACE data. Finally, we find that P2 with Burgers rheology favors the existence of a tectosphere, i.e. a viscous sublithospheric layer.

  18. BeefTracker: Spatial Tracking and Geodatabase for Beef Herd Sustainability and Lifecycle Analysis

    NASA Astrophysics Data System (ADS)

    Oltjen, J. W.; Stackhouse, J.; Forero, L.; Stackhouse-Lawson, K.

    2015-12-01

    We have developed a web-based mapping platform named "BeefTracker" to provide beef cattle ranchers a tool to determine how cattle production fits within sustainable ecosystems and to provide regional data to update beef sustainability lifecycle analysis. After initial identification and mapping of pastures, herd data (class and number of animals) are input on a mobile device in the field with a graphical pasture interface, stored in the cloud, and linked via the web to a personal computer for inventory tracking and analysis. Pasture use calculated on an animal basis provides quantifiable data regarding carrying capacity and subsequent beef production to provide more accurate data inputs for beef sustainability lifecycle analysis. After initial testing by university range scientists and ranchers we have enhanced the BeefTracker application to work when cell service is unavailable and to improve automation for increased ease of use. Thus far experiences with BeefTracker have been largely positive, due to livestock producers' perception of the need for this type of software application and its intuitive interface. We are now in the process of education to increase its use throughout the U.S.

  19. Using frozen sugarcane for alcohol production

    SciTech Connect

    Irvine, J.E.

    1980-01-01

    The three areas that produce sugarcane in the mainland US are subject to crop-damaging freezes. Florida has fewer freezes. Texas and Louisiana are hurt frequently. Hard freezes end processing for sugar production when dextrans form and prevent crystallization. Dextran is formed from sugar by bacteria. Work at the Audubon Sugar Institute, LSU, has shown that crystallization of sucrose can be achieved with juice from frozen sugarcane when enzymes are used to reduce the size of the dextran molecule. Frozen cane may also be processed for alcohol production. How long the cane would be suitable as feedstock was questioned; its use would depend on sugar content. Sugarcane has been tested for post-freeze deterioration at the US Sugarcane Field Laboratory for over 50 years, and the emphasis has been on the response of varieties selected for sugar production in post-freeze deterioration. The data indicated that juice from frozen sugarcane in any of the tests would be adequate for alcohol production; fermentation based on mash with a sugar content of 9 to 11% for rum, and 15% for industrial alcohol. Total fermentable carbohydrates in frozen cane would be even higher since the data did not include invert sugars or starch. 1 table. (DP)

  20. 21 CFR 158.170 - Frozen peas.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... thermostatically controlled at 100±2 °C. (v) Procedure—Transfer frozen contents of package to plastic bag; tie bag securely and immerse in water bath with continuous flow at room temperature. Avoid agitation of bag during thawing by using clamps or weights. When sample completely thaws, remove bag, blot off adhering water,...

  1. 21 CFR 158.170 - Frozen peas.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... thermostatically controlled at 100±2 °C. (v) Procedure—Transfer frozen contents of package to plastic bag; tie bag securely and immerse in water bath with continuous flow at room temperature. Avoid agitation of bag during thawing by using clamps or weights. When sample completely thaws, remove bag, blot off adhering water,...

  2. 21 CFR 158.170 - Frozen peas.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... thermostatically controlled at 100±2 °C. (v) Procedure—Transfer frozen contents of package to plastic bag; tie bag securely and immerse in water bath with continuous flow at room temperature. Avoid agitation of bag during thawing by using clamps or weights. When sample completely thaws, remove bag, blot off adhering water,...

  3. Exclusion of Nitrate from Frozen Aqueous Solutions

    NASA Astrophysics Data System (ADS)

    Marrocco, H. A.; Michelsen, R. R.

    2013-12-01

    Reactions occurring at the surface of ice, sea ice, and snow in Earth's cryosphere have an impact on the composition of the overlying atmosphere. In order to elucidate reaction mechanisms and model their contributions to atmospheric processes, the morphology of frozen aqueous surfaces and amounts of reactants contained therein must be determined. To this end, the exclusion of nitrate ions to the surface of frozen aqueous solutions has been studied by attenuated total reflection infrared spectroscopy (ATR-IR). In this technique the near-surface region of the frozen films are interrogated to a depth of a few hundred nanometers from the film-crystal interface. Aqueous solutions (0.001 to 0.01 M) of sodium nitrate (NaNO3), magnesium nitrate (Mg(NO3)2), and nitric acid (HNO3) were quickly frozen on the germanium ATR crystal and observed at a constant temperature of about -18°C. In addition to ice and the solutes, liquid water in varying amounts was observed in the spectra. The amount of nitrate in the surface liquid is three to four orders of magnitude higher than in the unfrozen solution. While all the nitrate salts exhibit exclusion to the unfrozen surface, the dynamics are different for different counter-ions. Results are compared to freezing point depression data and the predictions of equilibrium thermodynamics.

  4. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ..., GENERAL SPECIFICATIONS FOR APPROVED PLANTS AND STANDARDS FOR GRADES OF DAIRY PRODUCTS 1 General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  5. On a Frozen Fellow and Melding Media.

    ERIC Educational Resources Information Center

    Wheeler, David

    1996-01-01

    Describes an art project that constructed a realistic model of a frozen prehistoric cadaver including its clothing and tool kit. Originally conceived as a way to introduce students to art materials, ancient history, and different cultures, the project grew to include a traveling exhibit and instructional puppet shows. (MJP)

  6. Fresh frozen plasma: past, present and future.

    PubMed

    McCarthy, L J

    1989-12-01

    Fresh frozen plasma has been transfused for decades. However, the dramatic increase in its use has caused concern that much of it is transfused without the proper indications. Because of this, the National Institutes of Health held a Consensus Conference to clarify its genuine indications and contraindications.

  7. Frozen yogurt with added inulin and isomalt.

    PubMed

    Isik, U; Boyacioglu, D; Capanoglu, E; Erdil, D Nilufer

    2011-04-01

    The objective of this study was to produce a frozen yogurt containing low fat and no added sugar. Samples containing 5% polydextrose, 0.065% aspartame and acesulfame-K mixture, and different levels of inulin and isomalt (5.0, 6.5, and 8.0%) were produced at pilot scale and analyzed for their physical and chemical properties including proximate composition, viscosity, acidity, overrun, melting rate, heat shock stability, as well as sensory characteristics, and viability of lactic acid bacteria. With the addition of inulin and isomalt, viscosity increased by 19 to 52% compared with that of sample B (reduced-fat control). The average calorie values of samples substituted with sweeteners were about 43% lower than that of original sample. Low-calorie frozen yogurt samples melted about 33 to 48% slower than the reduced-fat control sample at 45 min. Based on quantitative descriptive profile test results, statistically significant differences among products were observed for hardness, iciness, foamy melting, whey separation, and sweetness characteristics. The results of principal component analysis showed that the sensory properties of the sample containing 6.5% inulin and 6.5% isomalt were similar to those of control. Lactic acid bacteria counts of frozen yogurt were found to be between 8.12 and 8.49 log values, 3 mo after the production. The overall results showed that it is possible to produce an attractive frozen yogurt product with the incorporation of inulin and isomalt with no added sugar and reduced fat.

  8. 7 CFR 58.650 - Requirements for frozen custard.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Products Bearing Usda Official Identification § 58.650 Requirements for frozen custard. The same requirements apply as for ice cream except plain frozen custard shall have a minimum egg yolk solids content...

  9. Investigation of detonation velocity in heterogeneous explosive system using the reactive Burgers' analog

    NASA Astrophysics Data System (ADS)

    Di Labbio, G.; Kiyanda, C. B.; Mi, X.; Higgins, A. J.; Nikiforakis, N.; Ng, H. D.

    2016-06-01

    In this study, the applicability of the Chapman-Jouguet (CJ) criterion is tested numerically for heterogeneous explosive media using a simple detonation analog. The analog system consists of a reactive Burgers' equation coupled with an Arrhenius type reaction wave, and the heterogeneity of the explosive media is mimicked using a discrete energy source approach. The governing equation is solved using a second order, finite-volume approach and the average propagation velocity of the discrete detonation is determined by tracking the leading shock front. Consistent with previous studies, the averaged velocity of the leading shock front from the unsteady numerical simulations is also found to be in good agreement with the velocity of a CJ detonation in a uniform medium wherein the energy source is spatially homogenized. These simulations have thus implications for whether the CJ criterion is valid to predict the detonation velocity in heterogeneous explosive media.

  10. A generalized simplest equation method and its application to the Boussinesq-Burgers equation.

    PubMed

    Sudao, Bilige; Wang, Xiaomin

    2015-01-01

    In this paper, a generalized simplest equation method is proposed to seek exact solutions of nonlinear evolution equations (NLEEs). In the method, we chose a solution expression with a variable coefficient and a variable coefficient ordinary differential auxiliary equation. This method can yield a Bäcklund transformation between NLEEs and a related constraint equation. By dealing with the constraint equation, we can derive infinite number of exact solutions for NLEEs. These solutions include the traveling wave solutions, non-traveling wave solutions, multi-soliton solutions, rational solutions, and other types of solutions. As applications, we obtained wide classes of exact solutions for the Boussinesq-Burgers equation by using the generalized simplest equation method.

  11. Averaging and renormalization for the Korteveg–deVries–Burgers equation

    PubMed Central

    Chorin, Alexandre J.

    2003-01-01

    We consider traveling wave solutions of the Korteveg–deVries–Burgers equation and set up an analogy between the spatial averaging of these traveling waves and real-space renormalization for Hamiltonian systems. The result is an effective equation that reproduces means of the unaveraged, highly oscillatory, solution. The averaging enhances the apparent diffusion, creating an “eddy” (or renormalized) diffusion coefficient; the relation between the eddy diffusion coefficient and the original diffusion coefficient is found numerically to be one of incomplete similarity, setting up an instance of Barenblatt's renormalization group. The results suggest a relation between self-similar solutions of differential equations on one hand and renormalization groups and optimal prediction algorithms on the other. An analogy with hydrodynamics is pointed out. PMID:12913126

  12. A Generalized Simplest Equation Method and Its Application to the Boussinesq-Burgers Equation

    PubMed Central

    Sudao, Bilige; Wang, Xiaomin

    2015-01-01

    In this paper, a generalized simplest equation method is proposed to seek exact solutions of nonlinear evolution equations (NLEEs). In the method, we chose a solution expression with a variable coefficient and a variable coefficient ordinary differential auxiliary equation. This method can yield a Bäcklund transformation between NLEEs and a related constraint equation. By dealing with the constraint equation, we can derive infinite number of exact solutions for NLEEs. These solutions include the traveling wave solutions, non-traveling wave solutions, multi-soliton solutions, rational solutions, and other types of solutions. As applications, we obtained wide classes of exact solutions for the Boussinesq-Burgers equation by using the generalized simplest equation method. PMID:25973605

  13. MHD flow of Burger's fluid over an off-centered rotating disk in a porous medium

    NASA Astrophysics Data System (ADS)

    Khan, Najeeb Alam; Khan, Sidra; Ullah, Saif

    2015-08-01

    In this study, off-centered stagnation flow of three dimensional Burger's fluid over an infinite rotating disk in a porous medium with a uniform magnetic field, which is applying normal to the disk, is investigated. A uniform suction/injection is applied through the surface of the porous disk. The structure has been modeled in the form of ordinary differential equations, which are reduced from partial differential equations by using the similarity transformation. Analytical solution is obtained by non-perturbation technique of homotopy analysis method (HAM). The influence of non-dimensional parameters on velocity profile is presented in graphical form and the numerical comparison is made with the viscous fluid as a special case.

  14. Forced convection analysis for generalized Burgers nanofluid flow over a stretching sheet

    NASA Astrophysics Data System (ADS)

    Khan, Masood; Khan, Waqar Azeem

    2015-10-01

    This article reports the two-dimensional forced convective flow of a generalized Burgers fluid over a linearly stretched sheet under the impacts of nano-sized material particles. Utilizing appropriate similarity transformations the coupled nonlinear partial differential equations are converted into a set of coupled nonlinear ordinary differential equations. The analytic results are carried out through the homotopy analysis method (HAM) to investigate the impact of various pertinent parameters for the velocity, temperature and concentration fields. The obtained results are presented in tabular form as well as graphically and discussed in detail. The presented results show that the rate of heat transfer at the wall and rate of nanoparticle volume fraction diminish with each increment of the thermophoresis parameter. While incremented values of the Brownian motion parameter lead to a quite opposite effect on the rates of heat transfer and nanoparticle volume fraction at the wall.

  15. Nonlinear wave solutions of the three-dimensional Zakharov-Kuznetsov-Burgers equation in dusty plasma

    NASA Astrophysics Data System (ADS)

    Seadawy, Aly R.

    2015-12-01

    The propagation of dust-ion-acoustic waves with high-energy electrons and positrons in three-dimensional is considered. The Zakharov-Kuznetsov-Burgers (ZKB) equations for the dust-ion-acoustic waves in dusty plasmas is obtained. The conservations laws and integrals of motion for the ZKB equation are deduced. In the present study, by applying the modified direct algebraic method, we found the electric field potential, electric field and quantum statistical pressure in form water wave solutions for three-dimensional ZKB equation. The solutions for the ZKB equation are obtained precisely and efficiency of the method can be demonstrated. The stability of the obtained solutions and the movement role of the waves by making the graphs of the exact solutions are discussed and analyzed.

  16. On the statistical solution of the Riemann equation and its implications for Burgers turbulence

    SciTech Connect

    E, W.; Vanden Eijnden, E.

    1999-08-01

    The statistics of the multivalued solutions of the forced Riemann equation, u{sub t}+uu{sub x}=f, is considered. An exact equation for the signed probability density function of these solutions and their gradient {xi}=u{sub x} is derived, and some properties of this equation are analyzed. It is shown in particular that the tails of the signed probability density function generally decay as {vert_bar}{xi}{vert_bar}{sup {minus}3} for large {vert_bar}{xi}{vert_bar}. Further considerations give bounds on the cumulative probability density function for the velocity gradient of the solution of Burgers equation. {copyright} {ital 1999 American Institute of Physics.}

  17. Accuracy of frozen section diagnosis of parotid lesions.

    PubMed

    Miller, R H; Calcaterra, T C; Paglia, D E

    1979-01-01

    The accuracy of frozen section diagnosis was analyzed in a review of 132 parotid lesions. Of 107 benign lesions, 93% were correctly diagnosed on frozen section analysis, but of 25 malignant lesions, only 9 frozen sections were accurately interpreted. This study points out the difficulty encountered in using the frozen section technique when dealing with malignant parotid lesions and the importance of the surgeon's active participation in the analysis.

  18. Incorporating reproductive management of beef heifers into a veterinary practice.

    PubMed

    Poock, Scott E; Payne, Craig A

    2013-11-01

    Veterinarians play an important role in reproductive management of dairy herds across the United States; however, in many cases, their involvement in reproductive management of beef herds has been limited. The reasons for this vary; however, there are ways for veterinarians to become more actively involved in reproductive management of US beef herds. Veterinarians can have an impact on producers' profits by implementing their skills and knowledge to beef heifer development programs. This article provides an overview of the services veterinarians can provide to beef cattle producers that pertain to reproductive management of replacement beef heifers.

  19. Control of estrus and ovulation in beef heifers.

    PubMed

    Patterson, David J; Thomas, Jordan M; Martin, Neal T; Nash, Justin M; Smith, Michael F

    2013-11-01

    Expanded use of artificial insemination (AI) and/or adoption of emerging reproductive technologies for beef heifers and cows require precise methods of estrous-cycle control. New protocols for inducing and synchronizing a fertile estrus in replacement beef heifers and postpartum beef cows in which progestins are used provide new opportunities for beef producers to synchronize estrus and ovulation and to facilitate fixed-time AI. This article reviews the various estrous synchronization protocols currently available for use in replacement beef heifers. New methods of inducing and synchronizing estrus now create the opportunity to significantly expand the use of AI in the United States cowherd. PMID:24182437

  20. Control of estrus and ovulation in beef heifers.

    PubMed

    Patterson, David J; Thomas, Jordan M; Martin, Neal T; Nash, Justin M; Smith, Michael F

    2013-11-01

    Expanded use of artificial insemination (AI) and/or adoption of emerging reproductive technologies for beef heifers and cows require precise methods of estrous-cycle control. New protocols for inducing and synchronizing a fertile estrus in replacement beef heifers and postpartum beef cows in which progestins are used provide new opportunities for beef producers to synchronize estrus and ovulation and to facilitate fixed-time AI. This article reviews the various estrous synchronization protocols currently available for use in replacement beef heifers. New methods of inducing and synchronizing estrus now create the opportunity to significantly expand the use of AI in the United States cowherd.

  1. 21 CFR 161.176 - Frozen raw lightly breaded shrimp.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Frozen raw lightly breaded shrimp. 161.176 Section... Shellfish § 161.176 Frozen raw lightly breaded shrimp. Frozen raw lightly breaded shrimp complies with the provisions of § 161.175, except that it contains not less than 65 percent of shrimp material, as...

  2. 21 CFR 161.176 - Frozen raw lightly breaded shrimp.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Frozen raw lightly breaded shrimp. 161.176 Section... Shellfish § 161.176 Frozen raw lightly breaded shrimp. Frozen raw lightly breaded shrimp complies with the provisions of § 161.175, except that it contains not less than 65 percent of shrimp material, as...

  3. 21 CFR 161.176 - Frozen raw lightly breaded shrimp.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Frozen raw lightly breaded shrimp. 161.176 Section... Shellfish § 161.176 Frozen raw lightly breaded shrimp. Frozen raw lightly breaded shrimp complies with the provisions of § 161.175, except that it contains not less than 65 percent of shrimp material, as...

  4. 21 CFR 161.176 - Frozen raw lightly breaded shrimp.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Frozen raw lightly breaded shrimp. 161.176 Section... Shellfish § 161.176 Frozen raw lightly breaded shrimp. Frozen raw lightly breaded shrimp complies with the provisions of § 161.175, except that it contains not less than 65 percent of shrimp material, as...

  5. 21 CFR 161.176 - Frozen raw lightly breaded shrimp.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen raw lightly breaded shrimp. 161.176 Section... Shellfish § 161.176 Frozen raw lightly breaded shrimp. Frozen raw lightly breaded shrimp complies with the provisions of § 161.175, except that it contains not less than 65 percent of shrimp material, as...

  6. 48 CFR 846.302-72 - Frozen processed foods.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts...

  7. 48 CFR 846.302-72 - Frozen processed foods.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts...

  8. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  9. 48 CFR 852.246-72 - Frozen processed foods.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed...

  10. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  11. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  12. 48 CFR 852.246-72 - Frozen processed foods.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed...

  13. 48 CFR 846.302-72 - Frozen processed foods.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts...

  14. 48 CFR 852.246-72 - Frozen processed foods.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed...

  15. 21 CFR 864.9145 - Processing system for frozen blood.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Processing system for frozen blood. 864.9145... Blood and Blood Products § 864.9145 Processing system for frozen blood. (a) Identification. A processing system for frozen blood is a device used to glycerolize red blood cells prior to freezing to...

  16. 21 CFR 864.9145 - Processing system for frozen blood.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Processing system for frozen blood. 864.9145... Blood and Blood Products § 864.9145 Processing system for frozen blood. (a) Identification. A processing system for frozen blood is a device used to glycerolize red blood cells prior to freezing to...

  17. 21 CFR 864.9145 - Processing system for frozen blood.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Processing system for frozen blood. 864.9145... Blood and Blood Products § 864.9145 Processing system for frozen blood. (a) Identification. A processing system for frozen blood is a device used to glycerolize red blood cells prior to freezing to...

  18. 21 CFR 864.9145 - Processing system for frozen blood.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Processing system for frozen blood. 864.9145... Blood and Blood Products § 864.9145 Processing system for frozen blood. (a) Identification. A processing system for frozen blood is a device used to glycerolize red blood cells prior to freezing to...

  19. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  20. 48 CFR 852.246-72 - Frozen processed foods.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed...

  1. 48 CFR 846.302-72 - Frozen processed foods.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts...

  2. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  3. 48 CFR 846.302-72 - Frozen processed foods.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts...

  4. 48 CFR 852.246-72 - Frozen processed foods.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed...

  5. 7 CFR 58.650 - Requirements for frozen custard.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Requirements for frozen custard. 58.650 Section 58.650... Products Bearing Usda Official Identification § 58.650 Requirements for frozen custard. The same requirements apply as for ice cream except plain frozen custard shall have a minimum egg yolk solids content...

  6. 7 CFR 58.650 - Requirements for frozen custard.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Requirements for frozen custard. 58.650 Section 58.650... Products Bearing Usda Official Identification § 58.650 Requirements for frozen custard. The same requirements apply as for ice cream except plain frozen custard shall have a minimum egg yolk solids content...

  7. 7 CFR 58.650 - Requirements for frozen custard.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Requirements for frozen custard. 58.650 Section 58.650... Products Bearing Usda Official Identification § 58.650 Requirements for frozen custard. The same requirements apply as for ice cream except plain frozen custard shall have a minimum egg yolk solids content...

  8. High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio.

    PubMed

    Masana, Marcelo Oscar; Barrio, Yanina Ximena; Palladino, Pablo Martín; Sancho, Ana Maria; Vaudagna, Sergio Ramón

    2015-04-01

    High-pressure treatments (400 and 600 MPa) combined with the addition of sodium lactate (1 and 3%) were tested to reduce Escherichia coli O157:H7 (STEC O157) and spoilage microbiota contamination in a manufactured cured beef carpaccio in fresh or frozen conditions. Counts of spoilage microorganisms and STEC O157 were also examined during the curing step to prepare the carpaccio. STEC O157 counts remained almost unchanged through the curing process performed at 1 ± 1 °C for 12 days, with a small decrease in samples with 3% of sodium lactate. High-pressure treatments at 600 MPa for 5 min achieved an immediate reduction of up to 2 logarithmic units of STEC O157 in frozen carpaccio, and up to 1.19 log in fresh condition. Counts of spoilage bacteria diminished below detection limits in fresh or frozen carpaccio added with sodium lactate by the application of 400 and 600 MPa. Maximum injury on STEC O157 cells was observed at 600 MPa in carpaccio in fresh condition without added sodium lactate. Lethality of high-pressure treatments on STEC O157 was enhanced in frozen carpaccio, while the addition of sodium lactate at 3% reduced the lethality on STEC O157 in frozen samples, and the degree of injury in fresh carpaccio.

  9. Composition and quality of Mexican and imported retail beef in Mexico.

    PubMed

    Delgado, E J; Rubio, M S; Iturbe, F A; Méndez, R D; Cassís, L; Rosiles, R

    2005-03-01

    Randomly selected New York steaks from domestic and imported beef were purchased in three major Mexican cities, comparing Mexican beef (from northern, central, and southern regions of the country) and American beef (USDA-Choice and ungraded No Roll). The meat was analyzed for chemical composition, Warner-Bratzler shear force (WBSF), cooking loss, color and consumer acceptability. All sources of Mexican beef and No Roll US beef had similar chemical composition. USDA-Choice beef had a higher fat content and a lower moisture and total collagen content. Mexican beef from the northern region and USDA-Choice beef had lower WBSF and redness values than the other beef sources. Overall desirability was high regarding all Mexican beef sources, and USDA-Choice beef. No Roll US beef had the lowest overall desirability score. Results indicate Mexican beef is in an advantageous position when competing with imports in the current open market.

  10. Proteome basis for intramuscular variation in color stability of beef semimembranosus.

    PubMed

    Nair, Mahesh N; Suman, Surendranath P; Chatli, Manish K; Li, Shuting; Joseph, Poulson; Beach, Carol M; Rentfrow, Gregg

    2016-03-01

    The objective of the present study was to characterize the proteome basis for intramuscular color stability variations in beef semimembranosus. Semimembranosus muscles from eight carcasses (n=8) were fabricated into 2.54-cm thick color-labile inside (ISM) and color-stable outside (OSM) steaks. One steak for sarcoplasmic proteome analysis was immediately frozen, whereas other steaks were allotted to retail display under aerobic packaging. Color attributes were evaluated instrumentally and biochemically on 0, 2, and 4days. Sarcoplasmic proteome was analyzed using two-dimensional electrophoresis and tandem mass spectrometry. ISM steaks demonstrated greater (P<0.01) abundance of glycolytic enzymes (fructose-bisphosphate aldolase A, phosphoglycerate mutase 2, and beta-enolase) and phosphatidylethanolamine-binding protein 1 than their OSM counterparts. Possible rapid post-mortem glycolysis in ISM, insinuated by over-abundance of glycolytic enzymes, could lead to rapid pH decline during early post-mortem, which in turn could potentially compromise its color stability. These results indicated that differential abundance of sarcoplasmic proteome contributes to intramuscular variations in beef color stability. PMID:26588815

  11. Microbiological status of fresh beef cuts.

    PubMed

    Stopforth, J D; Lopes, M; Shultz, J E; Miksch, R R; Samadpour, M

    2006-06-01

    Fresh beef samples (n = 1,022) obtained from two processing plants in the Midwest (July to December 2003) were analyzed for levels of microbial populations (total aerobic plate count, total coliform count, and Escherichia coli count) and for the presence or absence of E. coli O157:H7 and Salmonella. A fresh beef cut sample was a 360-g composite of 6-g portions excised from the surface of 60 individual representative cuts in a production lot. Samples of fresh beef cuts yielded levels of 4.0 to 6.2, 1.1 to 1.8, and 0.8 to 1.0 log CFU/g for total aerobic plate count, total coliform count, and E. coli count, respectively. There did not appear to be substantial differences or obvious trends in bacterial populations on different cuts. These data may be useful in establishing a baseline or a benchmark of microbiological levels of contamination of beef cuts. Mean incidence rates of E. coli O157:H7 and Salmonella on raw beef cuts were 0.3 and 2.2%, respectively. Of the 1,022 samples analyzed, cuts testing positive for E. coli O157:H7 included top sirloin butt (0.9%) and butt, ball tip (2.1%) and for Salmonella included short loins (3.4%), strip loins (9.6%), rib eye roll (0.8%), shoulder clod (3.4%), and clod, top blade (1.8%). These data provide evidence of noticeable incidence of pathogens on whole muscle beef and raise the importance of such contamination on product that may be mechanically tenderized. Levels of total aerobic plate count, total coliform count, and E. coli count did not (P > or = 0.05) appear to be associated with the presence of E. coli O157:H7 and Salmonella on fresh beef cuts. E. O157:H7 was exclusively isolated from cuts derived from the sirloin area of the carcass. Salmonella was exclusively isolated from cuts derived from the chuck, rib, and loin areas of the carcass. Results of this study suggest that contamination of beef cuts may be influenced by the region of the carcass from which they are derived.

  12. Quantitative distribution of Salmonella spp. and Escherichia coli on beef carcasses and raw beef at retail establishments.

    PubMed

    Martínez-Chávez, L; Cabrera-Diaz, E; Pérez-Montaño, J A; Garay-Martínez, L E; Varela-Hernández, J J; Castillo, A; Lucia, L; Ávila-Novoa, M G; Cardona-López, M A; Gutiérrez-González, P; Martínez-Gonzáles, N E

    2015-10-01

    Salmonella is a foodborne pathogen that commonly inhabits the gastrointestinal tract of a healthy feedlot cattle and can be transferred to the carcass surface during hide removal and evisceration procedures. Numerous investigations on Salmonella prevalence throughout different stages of the beef chain have been conducted. In contrast, limited studies are available on quantitative determinations of Salmonella at different steps in raw meat production. Quantitative data, particularly for pathogenic bacteria such as Salmonella are important for quantitative risk assessment. Salmonella spp. and Escherichia coli populations were enumerated on beef carcass samples collected at abattoirs and also in beef chunks and ground beef samples collected from butcher's shops at retail in Jalisco State, Mexico. Sponge samples from beef carcass sides (n=142) were collected immediately after final water wash and before chilling at three non-federally inspected abattoirs following USDA-FSIS sampling protocols. Beef chunks (n=84) and ground beef (n=65) samples were obtained from 86 butcher's shops. Salmonella enumeration was conducted by the Most Probable Number method and E. coli counts were determined using Petrifilm plates. Salmonella was isolated from 18% of beef carcasses, 39% of beef chunks and 71% of ground beef samples. Salmonella mean counts were 1.3±0.9 Log MPN/300 cm(2) on beef carcasses, 1.9±0.9 and 2.3±1.1 Log MPN/25 g in beef chunks and ground beef samples, respectively. Twenty-six Salmonella serotypes and 11 serogroups were identified among 432 isolates recovered. Salmonella typhimurium (14%), Salmonella sinstorf (12%) and S. Group E1 monophasic (10%) were the most frequent. Escherichia coli was present on 97, 84 and 100% of beef carcasses, beef chunks and ground beef samples, respectively. Escherichia coli mean counts were 3.2±0.7 Log CFU/300 cm(2), 3.9±1.1 and 4.5±1.2 Log CFU/25 g on beef carcasses, beef chunks and ground beef, respectively. Salmonella prevalence

  13. Batch testing for noroviruses in frozen raspberries.

    PubMed

    De Keuckelaere, Ann; Li, Dan; Deliens, Bart; Stals, Ambroos; Uyttendaele, Mieke

    2015-01-01

    Berries, in particular raspberries, have been associated with multiple recalls due to norovirus contamination and were linked to a number of norovirus (NoV) outbreaks. In the present study a total of 130 samples of frozen raspberries were collected from 26 batches in four different raspberry processing companies. In two companies the samples consisted of bulk frozen raspberries serving as raw material for the production of raspberry puree (an intermediate food product in a business to business setting). In two other companies, the samples consisted of bulk individually quick frozen (IQF) raspberries serving as raw material for the production of frozen fruit mixes (as a final food product for consumer). Enumeration of Escherichia coli and coliforms was performed as well as real-time reverse transcription PCR (RT-qPCR) detection of GI and GII NoV (in 2 × 10 g). In addition, in cases where positive NoV GI or GII RT-qPCR signals were obtained, an attempt to sequence the amplicons was undertaken. Six out of 70 samples taken from the 14 batches of frozen raspberries serving raspberry puree production provided a NoV RT-qPCR signal confirmed by sequencing. Four of these six positive samples clustered in one batch whereas the other two positive samples clustered in another batch from the same company. All six positive samples showed NoV RT-qPCR signals above the limit of quantification of the RT-qPCR assay. These two positive batches of frozen raspberries can be classified as being of insufficient sanitary quality. The mean NoV level in 20 g of these raspberry samples was 4.3 log genomic copies NoV GI/20 g. The concern for public health is uncertain as NoV RT-qPCR detection is unable to discriminate between infectious and non-infectious virus particles. For the IQF raspberries, one batch out of 12 tested NoV positive, but only 1 out of the 5 samples analyzed in this batch showed a positive RT-qPCR GI NoV signal confirmed by sequencing. The RT-qPCR signal was below the

  14. Colour determination of beef juices as an indicator of beef cooking temperatures.

    PubMed

    Nusimovich, A D; Celmi, R A; Pagliaro, A F

    1979-07-01

    Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-and-mouth disease virus. Although the correlation between these parameters was highly significant, the prediction error was high and similar in magnitude to that obtained with other methods. However, according to the results obtained, a method was devised to evaluate if beef has been cooked to at least 79·4°C. Basically, the method consists in the visual comparison of the juice with a liquid standard of certain spectral characteristics. This method is simple and reliable for use at the port of entry or at the manufacturing plant. In doubtful cases the instrumental method described could be used to ascertain whether a certain temperature had been attained.

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

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... freezing will not preclude use of the term “fresh frozen” to describe the food. “Quickly frozen” means... 21 Food and Drugs 2 2010-04-01 2010-04-01 false âFresh,â âfreshly frozen,â âfresh frozen,â âfrozen fresh.â 101.95 Section 101.95 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH...

  16. Alternative BSE risk assessment methodology for beef and beef offal imported into Japan.

    PubMed

    Yoshikawa, Yasuhiro; Horiuchi, Motohiro; Ishiguro, Naotaka; Kadohira, Mutsuyo; Kai, Satoshi; Mizusawa, Hidehiro; Nagata, Chisato; Onodera, Takashi; Sata, Tetsutaro; Tsutsui, Toshiyuki; Yamada, Masahito; Yamamoto, Shigeki

    2012-08-01

    The Food Safety Commission (FSC) of Japan, established in July 2003, has its own initiative to conduct risk assessments on food stuffs known as "self-tasking assessment". Within this framework, the FSC decided to conduct a risk assessment of beef and beef offal imported into Japan from countries with no previous BSE reports; thus, a methodology was formed to suit to this purpose. This methodology was partly based on the previous assessments of Japanese domestic beef and beef imported from U.S.A./Canada, but some modifications were made. Other organizations' assessment methods, such as those used for BSE status assessment in live cattle by the OIE and EFSA's GBR, were also consulted. In this review, the authors introduce this alternative methodology, which reflects (1) the risk of live cattle in the assessed country including temporal risks of BSE invasion and domestic propagation, with the assessment results verified by surveillance data, and (2) the risk of beef and beef offal consisting of cumulative BSE risk by types of slaughtering and meat production processes implemented and the status of mechanically recovered meat production. Other possible influencing factors such as atypical BSE cases were also reviewed. The key characteristic of the current assessment is a combination of the time-sequential risk level of live cattle and qualitative risk level of meat production at present in an assessed country.

  17. [Intraoperative frozen sections of the thyroid gland].

    PubMed

    Synoracki, S; Ting, S; Siebolts, U; Dralle, H; Koperek, O; Schmid, K W

    2015-07-01

    The goal of evaluation of intraoperative frozen sections of the thyroid gland is to achieve a definitive diagnosis which determines the subsequent surgical management as fast as possible; however, due to the specific methodological situation of thyroid frozen sections evaluation a conclusive diagnosis can be made in only some of the cases. If no conclusive histological diagnosis is possible during the operation, subsequent privileged processing of the specimen allows a final diagnosis at the latest within 48 h in almost all remaining cases. Applying this strategy, both pathologists and surgeons require a high level of communication and knowledge regarding the specific diagnostic and therapeutic peculiarities of thyroid malignancies because different surgical strategies must be employed depending on the histological tumor subtype.

  18. The Jefferson Lab Frozen Spin Target

    SciTech Connect

    Christopher Keith, James Brock, Christopher Carlin, Sara Comer, David Kashy, Josephine McAndrew, David Meekins, Eugene Pasyuk, Joshua Pierce, Mikell Seely

    2012-08-01

    A frozen spin polarized target, constructed at Jefferson Lab for use inside a large acceptance spectrometer, is described. The target has been utilized for photoproduction measurements with polarized tagged photons of both longitudinal and circular polarization. Protons in TEMPO-doped butanol were dynamically polarized to approximately 90% outside the spectrometer at 5 T and 200-300 mK. Photoproduction data were acquired with the target inside the spectrometer at a frozen-spin temperature of approximately 30 mK with the polarization maintained by a thin, superconducting coil installed inside the target cryostat. A 0.56 T solenoid was used for longitudinal target polarization and a 0.50 T dipole for transverse polarization. Spin relaxation times as high as 4000 hours were observed. We also report polarization results for deuterated propanediol doped with the trityl radical OX063.

  19. Electron microscopy of frozen hydrated eukaryotic flagella.

    PubMed

    Murray, J M

    1986-01-01

    Resting and active sea urchin sperm flagella have been examined by low-dose electron microscopy of frozen hydrated specimens. The flagella are unfixed, unstained, completely intact, and able to swim vigorously after going through the entire preparative procedure. The most prominent features of the image arise from the edges of the axonemal doublets and central-pair microtubules seen in projection. By comparison with these longitudinal markings, transverse features are less easy to discern, being camouflaged by superposition. However, Fourier transforms of digitized micrographs reveal a remarkable degree of crystalline order in quiescent flagella. Filtered images derived from these Fourier transforms show clearly features arising from the central-pair complex and radial spokes that were obscured in the original data. Potentially complicating effects of specimen thickness are shown to be quantitatively insignificant in the formation of images of unstained frozen hydrated flagella. Determination of native flagellar structure by 3-D reconstruction from multiple-tilted views appears to be feasible.

  20. Drug response in organoids generated from frozen primary tumor tissues

    PubMed Central

    Walsh, Alex J.; Cook, Rebecca S.; Sanders, Melinda E.; Arteaga, Carlos L.; Skala, Melissa C.

    2016-01-01

    Primary tumor organoids grown in three-dimensional culture provide an excellent platform for studying tumor progression, invasion, and drug response. However, organoid generation protocols require fresh tumor tissue, which limits organoid research and clinical use. This study investigates cellular morphology, viability, and drug response of organoids derived from frozen tissues. The results demonstrate that viable organoids can be grown from flash-frozen and thawed tissue and from bulk tissues slowly frozen in DMSO supplemented media. While the freezing process affects the basal metabolic rate of the cells, the optical metabolic imaging index correlates between organoids derived from fresh and frozen tissue and can be used to detect drug response of organoids grown from frozen tissues. The slow, DMSO frozen tissue yielded organoids with more accurate drug response than the flash frozen tissues, and thus bulk tissue should be preserved for subsequent organoid generation by slow freezing in DMSO supplemented media. PMID:26738962

  1. Frozen soil barriers for hazardous waste confinement

    SciTech Connect

    Dash, J.G.; Leger, R.; Fu, H.Y.

    1997-12-31

    Laboratory and full field measurements have demonstrated the effectiveness of artificial ground freezing for the containment of subsurface hazardous and radioactive wastes. Bench tests and a field demonstration have shown that cryogenic barriers are impenetrable to aqueous and non aqueous liquids. As a result of the successful tests the US Department of Energy has designated frozen ground barriers as one of its top ten remediation technologies.

  2. Phase separation in frozen erythrocyte membrane preparations.

    PubMed

    Finean, J B; Hutchinson, A; Mills, D

    1985-10-01

    The reversible formation of a lipid-like phase in frozen preparations of erythrocyte membranes has been studied by X-ray diffraction and by electron microscopy of freeze-fracture replicas. The observations provide strong evidence for lateral migration or displacement at specific temperatures of intra-membrane particles. This creates large areas of particle-free membranes which fracture preferentially so as to dominate the freeze-fracture image.

  3. Temperature Effects on Free Radicals in Gamma-sterilized Beef

    NASA Astrophysics Data System (ADS)

    Pramanik, S. I.; Jahan, M. S.

    1999-11-01

    Gamma irradiation has become the method of choice for sterilizing frozen meat and their products to reduce levels of food-borne pathogens and to extend shelf life. In this report we have employed ESR technique for detection of free radicals in sterilized and non-sterilized dry beef without bone. We have also determined the heating effects on free radicals at temperatures 176^°C and 250^°C. Meat samples were dried in a food dehydrator at 60^°C and were packaged in dry N_2. They were then sterilized by γ-irradiation (2.5 MRad), ground into powder, and placed in ESR sample tubes. Non-sterilized powder samples were used as control. While all powder samples, sterilized or not, produced a broad single line in the ESR spectra with (Δ H_pp ~ 9 G) and g = 2.013, the radical concentration in the sterilized samples increased by a factor of five. Heat treatment at 176^°C produced similar radicals. But, when samples were heated 250^°C different radical species were formed which are characterized by narrow width (Δ H_pp ~ 6 G) and lower g-value (g =2.010). In contrast with previous work, where free radicals in chicken bones were reduced by heating [1], we observed an increase in concentration. Results of structural analyses of the radicals will be presented. Ref.[1]: Radiat. Phys. Chem., 49, 477-481, 1997. Work supported by Grants from the University of Memphis

  4. The new frozen spin target at MAMI

    NASA Astrophysics Data System (ADS)

    Thomas, A.; Borisov, N. S.; Arends, H.-J.; Fedorov, A. N.; Gurevich, G. M.; Kondratiev, R. L.; Korolija, M.; Lazarev, A. B.; Martinez, M.; Meyer, W.; Mironov, S. V.; Neganov, A. B.; Pavlov, V. N.; Ortega, H.; Reicherz, G.; Usov, Yu. A.

    2013-11-01

    The new frozen spin polarized target for experiments at the polarized beam of the real photon facility A2 of the MAMI accelerator is described. The A2-collaboration at the Mainz Microtron MAMI is measuring photon absorption cross section using circularly and linearly polarized photons up to the energy of 1.5 GeV. The photons are produced in the' Bremsstrahlungs' process. In the years 2005/2006 the Crystal Ball detector with its unique capability to cope with multi photon final states was set up in Mainz. Since 2010 the experimental apparatus has been completed by a polarized target. The horizontal dilution refrigerator of the Frozen-Spin Target has been constructed and is operated in close cooperation with the Joint Institute for Nuclear Research in Dubna, Russia. The system offers the opportunity to provide longitudinally and transversely polarized protons and deuteron. In this paper the operation experience of this new Frozen-Spin Target and first results from the runs in 2010 and 2011 are presented.

  5. Viscous Energy Dissipation in Frozen Cryogens

    NASA Astrophysics Data System (ADS)

    Meitner, S. J.; Pfotenhauer, J. M.; Andraschko, M. R.

    2008-03-01

    ITER is an international research and development project with the goal of demonstrating the feasibility of fusion power. The fuel for the ITER plasma is injected in the form of frozen deuterium pellets; the current injector design includes a batch extruder, cooled by liquid helium. A more advanced fuel system will produce deuterium pellets continuously using a twin-screw extruder, cooled by a cryocooler. One of the critical design parameters for the advanced system is the friction associated with the shearing planes of the frozen deuterium in the extruder; the friction determines the required screw torque as well as the cryocooler heat load. An experiment has been designed to measure the energy dissipation associated with shearing frozen deuterium. Deuterium gas is cooled to its freezing point in the gap between a stationary outer canister and a rotating inner cylinder. The dissipation is measured mechanically and through calorimetric means. The experiment has also been used to measure dissipation in other cryogens, such as neon, as a function of rotational velocity and temperature. This paper describes the design and construction of the experiment and presents measurements over a range of cryogens and test conditions.

  6. Inorganic arsenic toxicosis in a beef herd.

    PubMed

    Faires, Meredith C

    2004-04-01

    Over a 44-day period, 4 of 5 affected calves in a 170-head herd of beef cattle died after exhibiting clinical signs of lethargy, ataxia, anorexia, and diarrhea. Histopathological examination of tissues and toxicological analysis of a suspicious powder discovered in the pasture confirmed arsenic trioxide toxicosis.

  7. Illinois Occupational Skill Standards. Beef Production Cluster.

    ERIC Educational Resources Information Center

    Illinois Occupational Skill Standards and Credentialing Council, Carbondale.

    This document, which is intended as a guide for workforce preparation program providers, details the Illinois occupational skill standards for programs preparing students for employment in occupations in the beef production cluster. The document begins with a brief overview of the Illinois perspective on occupational skill standards and…

  8. Enhance beef cattle improvement by embryo biotechnologies.

    PubMed

    Wu, B; Zan, L

    2012-10-01

    Embryo biotechnology has become one of the prominent high businesses worldwide. This technology has evolved through three major changes, that is, traditional embryo transfer (in vivo embryo production by donor superovulation), in vitro embryo production by ovum pick up with in vitro fertilization and notably current cloning technique by somatic cell nuclear transfer and transgenic animal production. Embryo biotechnology has widely been used in dairy and beef cattle industry and commercial bovine embryo transfer has become a large international business. Currently, many developed biotechnologies during the period from early oocyte stage to pre-implantation embryos can be used to create new animal breeds and accelerate genetic progression. Based on recent advances in embryo biotechnologies and authors current studies, this review will focus on a description of the application of this technology to beef cattle improvement and discuss how to use this technology to accelerate beef cattle breeding and production. The main topics of this presentation include the following: (i) how to increase calf production numbers from gametes including sperm and oocyte; (ii) multiple ovulation and embryo transfer breeding schemes; (iii) in vitro fertilization and intracytoplasm sperm injection in bovine; (iv) pronuclear development and transgenic animals; (v) sex selection from sperm and embryos; (vi) cloning and androgenesis; (vii) blastocyst development and embryonic stem cells; (viii) preservation of beef cattle genetic resources; and (ix) conclusions.

  9. An alternative animal protein source: cultured beef.

    PubMed

    Post, Mark J

    2014-11-01

    Alternative sources of animal proteins are needed that can be produced efficiently, thereby providing food security with diminished ecological burden. It is feasible to culture beef from bovine skeletal muscle stem cells, but the technology is still under development. The aim is to create a beef mimic with equivalent taste, texture, and appearance and with the same nutritional value as livestock-produced beef. More specifically, there is a need for optimization of protein content and fat content. In addition, scalability of production requires modification of current small-scale bioreactors to the largest possible scale. The necessary steps and current progress suggest that this aim is achievable, but formal evidence is still required. Similarly, we can be optimistic about consumer acceptance based on initial data, but detailed studies are needed to gain more insight into potential psychological obstacles that could lead to rejection. These challenges are formidable but likely surmountable. The severity of upcoming food-security threats warrants serious research and development efforts to address the challenges that come with bringing cultured beef to the market.

  10. Genetic relationships among breeds of beef cattle

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective was to estimate genetic distance among 16 populations of beef cattle from within the U.S. Thirty-three microsatellite markers representing 26 autosomes were used. MicroSatellite Analyzer 3.15 (MSA) program was used to quantify number of alleles per marker, and observed and expected het...

  11. An alternative animal protein source: cultured beef.

    PubMed

    Post, Mark J

    2014-11-01

    Alternative sources of animal proteins are needed that can be produced efficiently, thereby providing food security with diminished ecological burden. It is feasible to culture beef from bovine skeletal muscle stem cells, but the technology is still under development. The aim is to create a beef mimic with equivalent taste, texture, and appearance and with the same nutritional value as livestock-produced beef. More specifically, there is a need for optimization of protein content and fat content. In addition, scalability of production requires modification of current small-scale bioreactors to the largest possible scale. The necessary steps and current progress suggest that this aim is achievable, but formal evidence is still required. Similarly, we can be optimistic about consumer acceptance based on initial data, but detailed studies are needed to gain more insight into potential psychological obstacles that could lead to rejection. These challenges are formidable but likely surmountable. The severity of upcoming food-security threats warrants serious research and development efforts to address the challenges that come with bringing cultured beef to the market. PMID:25376889

  12. 7 CFR 65.110 - Beef.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Beef. 65.110 Section 65.110 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG...

  13. 9 CFR 319.100 - Corned beef.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Corned beef. 319.100 Section 319.100 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION...

  14. 7 CFR 65.110 - Beef.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Beef. 65.110 Section 65.110 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG...

  15. 7 CFR 65.110 - Beef.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Beef. 65.110 Section 65.110 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG...

  16. 7 CFR 65.110 - Beef.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Beef. 65.110 Section 65.110 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG...

  17. Reactive N emissions from beef cattle feedlots

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Large amounts of nitrogen (N) are fed to meet the nutritional needs of beef cattle in feedlots. However, only from 10 to 15% of fed N is retained in animals. Most N is excreted. Chemical and biological processes transform manure N into ammonia, nitrous oxide and nitrate. These reactive forms of ...

  18. A portable detection instrument based on DSP for beef marbling

    NASA Astrophysics Data System (ADS)

    Zhou, Tong; Peng, Yankun

    2014-05-01

    Beef marbling is one of the most important indices to assess beef quality. Beef marbling is graded by the measurement of the fat distribution density in the rib-eye region. However quality grades of beef in most of the beef slaughtering houses and businesses depend on trainees using their visual senses or comparing the beef slice to the Chinese standard sample cards. Manual grading demands not only great labor but it also lacks objectivity and accuracy. Aiming at the necessity of beef slaughtering houses and businesses, a beef marbling detection instrument was designed. The instrument employs Charge-coupled Device (CCD) imaging techniques, digital image processing, Digital Signal Processor (DSP) control and processing techniques and Liquid Crystal Display (LCD) screen display techniques. The TMS320DM642 digital signal processor of Texas Instruments (TI) is the core that combines high-speed data processing capabilities and real-time processing features. All processes such as image acquisition, data transmission, image processing algorithms and display were implemented on this instrument for a quick, efficient, and non-invasive detection of beef marbling. Structure of the system, working principle, hardware and software are introduced in detail. The device is compact and easy to transport. The instrument can determine the grade of beef marbling reliably and correctly.

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

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... in such product. Beef cheek meat and beef head meat from which the overlying glandular and connective tissues have been removed, and beef heart meat, exclusive of the heart cap may be used individually...

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

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... in such product. Beef cheek meat and beef head meat from which the overlying glandular and connective tissues have been removed, and beef heart meat, exclusive of the heart cap may be used individually...

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

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... in such product. Beef cheek meat and beef head meat from which the overlying glandular and connective tissues have been removed, and beef heart meat, exclusive of the heart cap may be used individually...

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

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... in such product. Beef cheek meat and beef head meat from which the overlying glandular and connective tissues have been removed, and beef heart meat, exclusive of the heart cap may be used individually...

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

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... in such product. Beef cheek meat and beef head meat from which the overlying glandular and connective tissues have been removed, and beef heart meat, exclusive of the heart cap may be used individually...

  4. A pseudo-spectral method for a non-local KdV-Burgers equation posed on R

    NASA Astrophysics Data System (ADS)

    de la Hoz, Francisco; Cuesta, Carlota M.

    2016-04-01

    In this paper, we present a new pseudo-spectral method to solve the initial value problem associated to a non-local KdV-Burgers equation involving a Caputo-type fractional derivative. The basic idea is, using an algebraic map, to transform the whole real line into a bounded interval where we can apply a Fourier expansion. Special attention is given to the correct computation of the fractional derivative in this setting.

  5. Simulation of seismic waves in the brittle-ductile transition (BDT) using a Burgers model

    NASA Astrophysics Data System (ADS)

    Poletto, Flavio; Farina, Biancamaria; Carcione, José Maria

    2014-05-01

    The seismic characterization of the brittle-ductile transition (BDT) in the Earth's crust is of great importance for the study of high-enthalpy geothermal fields in the proximity of magmatic zones. It is well known that the BDT can be viewed as the transition between zones with viscoelastic and plastic behavior, i.e., the transition between the upper, cooler, brittle crustal zone, and the deeper ductile zone. Depending on stress and temperature conditions, the BDT behavior is basically determined by the viscosity of the crustal rocks, which acts as a key factor. In situ shear stress and temperature are related to shear viscosity and steady-state creep flow through the Arrhenius equation, and deviatory stress by octahedral stress criterion. We present a numerical approach to simulate the propagation of P-S and SH seismic waves in a 2D model of the heterogeneous Earth's crust. The full-waveform simulation code is based on a Burgers mechanical model (Carcione, 2007), which enables us to describe both the seismic attenuation effects and the steady-state creep flow (Carcione and Poletto, 2013; Carcione et al. 2013). The differential equations of motion are calculated for the Burgers model, and recast in the velocity-stress formulation. Equations are solved in the time domain using memory variables. The approach uses a direct method based on the Runge-Kutta technique, and the Fourier pseudo-spectral methods, for time integration and for spatial derivation, respectively. In this simulation we assume isotropic models. To test the code, the signals generated by the full-waveform simulation algorithm are compared with success to analytic solutions obtained with different shear viscosities. Moreover, synthetic results are calculated to simulate surface and VSP seismograms in a realistic rheological model with a dramatic temperature change, to study the observability of BDT by seismic reflection methods. The medium corresponds to a selected rheology of the Iceland scenario

  6. Beef Species Symposium: an assessment of the 1996 Beef NRC: metabolizable protein supply and demand and effectiveness of model performance prediction of beef females within extensive grazing systems.

    PubMed

    Waterman, R C; Caton, J S; Löest, C A; Petersen, M K; Roberts, A J

    2014-07-01

    Interannual variation of forage quantity and quality driven by precipitation events influence beef livestock production systems within the Southern and Northern Plains and Pacific West, which combined represent 60% (approximately 17.5 million) of the total beef cows in the United States. The beef cattle requirements published by the NRC are an important tool and excellent resource for both professionals and producers to use when implementing feeding practices and nutritional programs within the various production systems. The objectives of this paper include evaluation of the 1996 Beef NRC model in terms of effectiveness in predicting extensive range beef cow performance within arid and semiarid environments using available data sets, identifying model inefficiencies that could be refined to improve the precision of predicting protein supply and demand for range beef cows, and last, providing recommendations for future areas of research. An important addition to the current Beef NRC model would be to allow users to provide region-specific forage characteristics and the ability to describe supplement composition, amount, and delivery frequency. Beef NRC models would then need to be modified to account for the N recycling that occurs throughout a supplementation interval and the impact that this would have on microbial efficiency and microbial protein supply. The Beef NRC should also consider the role of ruminal and postruminal supply and demand of specific limiting AA. Additional considerations should include the partitioning effects of nitrogenous compounds under different physiological production stages (e.g., lactation, pregnancy, and periods of BW loss). The intent of information provided is to aid revision of the Beef NRC by providing supporting material for changes and identifying gaps in existing scientific literature where future research is needed to enhance the predictive precision and application of the Beef NRC models. PMID:24398839

  7. A healthy patient with bilateral frozen hips preceding bilateral frozen shoulders: a cautionary tale.

    PubMed

    Miller, Abigail R; Arnot, Dean; Wake, Melissa

    2015-01-01

    Adhesive capsulitis of the shoulder (frozen shoulder) is a common disease characterised by spontaneous onset of pain and restriction of movement, followed by 'thawing', with complete or near-complete resolution. Adhesive capsulitis of the hip has been reported in around a dozen patients. This report describes an otherwise-healthy middle-aged woman with apparent sequential resolving adhesive capsulitis of all four ball-and-socket joints over a 9-year period, initially affecting each hip and then each shoulder sequentially. The likely hip diagnosis became clear only retrospectively with development of the second frozen shoulder, 5 years after the first pain. All joints subsequently resolved within the expected timeframe and the patient remains healthy, other than having mild hypertension. This case illustrates that, when hip precedes shoulder involvement, there is the potential for the frozen hip to receive alternate diagnoses for which invasive open hip surgery could unnecessarily be recommended. PMID:26564111

  8. Beef and pork packing industries.

    PubMed

    MacDonald, James M

    2003-07-01

    A remarkable transformation of the meatpacking industry occurred in the last 25 years. That transformation consolidated the industry into one that could deliver large volumes of meat at low costs. Slaughter plants grew much larger and realized economies of scale from their size, and operations within plants were rationalized to emphasize the delivery of a small set of consistent major products (boxed beef, cut-up pork, and by-products) to retailers, wholesalers, and other processors. Similar developments occurred in livestock feeding whereby the industry realized significant cost reductions by consolidating production in very large cattle feedlots and hog farms. Gains from scale have largely been met (absent the development of new technologies that are not yet on the horizon); therefore, we are unlikely to see similar shifts in plant sizes in the next 25 years. The major forces affecting meatpacking and livestock feeding in the near future are more likely to revolve around tighter coordination among livestock production, meatpacking, wholesaling, and retailing. Although much of the recent response to food safety concerns took the form of investments in equipment, testing, and training within meatpacking plants, packers and retailers are likely to focus more on assurance of livestock production quality and methods in the future. Such assurance can be met through vertical integration or through a greater reliance on tightly drawn contracts; producers who attempt to provide the assurance while still selling through cash markets will need to develop paper trails of testing and quality assurance that will move through the marketing chain with livestock. Similarly, because of likely increased future demand for meats of assured consumer qualities, such as organically grown products or branded meat products with very specific traits, producers will likely need to provide similar indicators of assurance throughout the marketing chain. Finally, the funding offered through

  9. European beef consumers' interest in a beef eating-quality guarantee Insights from a qualitative study in four EU countries.

    PubMed

    Verbeke, Wim; Van Wezemael, Lynn; de Barcellos, Marcia D; Kügler, Jens O; Hocquette, Jean-François; Ueland, Øydis; Grunert, Klaus G

    2010-04-01

    Consumer demand in relation to food is shifting towards products that are safe, nutritious, and of good eating quality. Beef consumers are demanding for experience quality that matches their expectations, particularly with respect to beef tenderness. The development of a beef quality grading and guarantee system obtained through muscle profiling research, can allow the beef industry to meet these demands. A qualitative consumer study has been carried out with beef consumers in France, Spain, United Kingdom and Germany to assess their opinions about beef muscle profiling and their interest in a beef eating-quality guarantee. Findings indicate that both concepts are well accepted by European beef consumers, although not unconditional. Participants express some reserve related to the possible upgrading of lower value cuts, too much standardisation, and the fact that tenderness is to some extent subjective. They further require the system to be simple, sufficiently documented and independent-party controlled. This study indicates good opportunities for the development of a beef eating-quality guarantee system in Europe. As an increase in consumers' satisfaction could lead to higher consumption rates and industry profitability, the introduction of an eating-quality guarantee system can contribute to market development and improved competitiveness of the European beef industry.

  10. European consumer response to packaging technologies for improved beef safety.

    PubMed

    Van Wezemael, Lynn; Ueland, Øydis; Verbeke, Wim

    2011-09-01

    Beef packaging can influence consumer perceptions of beef. Although consumer perceptions and acceptance are considered to be among the most limiting factors in the application of new technologies, there is a lack of knowledge about the acceptability to consumers of beef packaging systems aimed at improved safety. This paper explores European consumers' acceptance levels of different beef packaging technologies. An online consumer survey was conducted in five European countries (n=2520). Acceptance levels among the sample ranged between 23% for packaging releasing preservative additives up to 73% for vacuum packaging. Factor analysis revealed that familiar packaging technologies were clearly preferred over non-familiar technologies. Four consumer segments were identified: the negative (31% of the sample), cautious (30%), conservative (17%) and enthusiast (22%) consumers, which were profiled based on their attitudes and beef consumption behaviour. Differences between consumer acceptance levels should be taken into account while optimising beef packaging and communicating its benefits.

  11. Resolution of the 1D regularized Burgers equation using a spatial wavelet approximation

    NASA Technical Reports Server (NTRS)

    Liandrat, J.; Tchamitchian, PH.

    1990-01-01

    The Burgers equation with a small viscosity term, initial and periodic boundary conditions is resolved using a spatial approximation constructed from an orthonormal basis of wavelets. The algorithm is directly derived from the notions of multiresolution analysis and tree algorithms. Before the numerical algorithm is described these notions are first recalled. The method uses extensively the localization properties of the wavelets in the physical and Fourier spaces. Moreover, the authors take advantage of the fact that the involved linear operators have constant coefficients. Finally, the algorithm can be considered as a time marching version of the tree algorithm. The most important point is that an adaptive version of the algorithm exists: it allows one to reduce in a significant way the number of degrees of freedom required for a good computation of the solution. Numerical results and description of the different elements of the algorithm are provided in combination with different mathematical comments on the method and some comparison with more classical numerical algorithms.

  12. Evolution of the temporal slope density function for waves propagating according to the inviscid Burgers equation.

    PubMed

    Muhlestein, Michael B; Gee, Kent L

    2016-02-01

    An exact formulation for the evolution of the probability density function of the time derivative of a waveform (slope density) propagating according to the one-dimensional inviscid Burgers equation is given. The formulation relies on the implicit Earnshaw solution and therefore is only valid prior to shock formation. As explicit examples, the slope density evolution of an initially sinusoidal plane wave, initially Gaussian-distributed planar noise, and an initially triangular wave are presented. The triangular wave is used to examine weak-shock limits without violating the theoretical assumptions. It is also shown that the moments of the slope density function as a function of distance may be written as an expansion in terms of the moments of the source slope density function. From this expansion, approximate expressions are presented for the above cases as well as a specific non-Gaussian noise case intended to mimic features of jet noise. Finally, analytical predictions of the propagation of initially Gaussian-distributed noise are compared favorably with plane-wave tube measurements.

  13. Crossover to the Stochastic Burgers Equation for the WASEP with a Slow Bond

    NASA Astrophysics Data System (ADS)

    Franco, Tertuliano; Gonçalves, Patrícia; Simon, Marielle

    2016-09-01

    We consider the weakly asymmetric simple exclusion process in the presence of a slow bond and starting from the invariant state, namely the Bernoulli product measure of parameter {ρ in (0,1)}. The rate of passage of particles to the right (resp. left) is {1/2 + a/2n^{γ}} (resp. {1/2 - a/2n^{γ}}) except at the bond of vertices {{-1,0}} where the rate to the right (resp. left) is given by {α/2n^β + a/2n^{γ}} (resp. {α/2n^β-a/2n^{γ}}). Above, {α > 0}, {γ ≥ β ≥ 0}, {a≥ 0}. For {β < 1}, we show that the limit density fluctuation field is an Ornstein-Uhlenbeck process defined on the Schwartz space if {γ > 1/2}, while for {γ = 1/2} it is an energy solution of the stochastic Burgers equation. For {γ ≥ β =1}, it is an Ornstein-Uhlenbeck process associated to the heat equation with Robin's boundary conditions. For {γ ≥ β > 1}, the limit density fluctuation field is an Ornstein-Uhlenbeck process associated to the heat equation with Neumann's boundary conditions.

  14. Measuring the desire for control: a Spanish version of Burger and Cooper's Scale.

    PubMed

    De Miguel Calvo, Jesús María; Martín Sanz, Noemy; Sánchez-Iglesias, Iván; Díaz Ruiz, Miguel Angel

    2012-11-01

    The following study will present findings on the validity of the adaptation of the Burger and Cooper's Desirability of Control Scale into Spanish. Two samples are present: the first involving 1,999 people to study their psychometric properties. In the second sample, 111 people were included to estimate test/retest reliability. Cultural adaptation was performed using the translation & back-translation method. Item analysis, internal consistency and test/retest reliability were assessed, then evidence of the validity of the internal structure was determined by using exploratory and confirmatory factor analysis. Subject recruitment was performed to gather the 1,999 subjects stratified by age, gender quotas as designed in the sampling plan. Of the subjects, 51% were female, average age of 45 years old (SD = 17.5). All items from the original scale were understood correctly, while five items presented ceiling effect. Cronbach's alpha = .736 and a test-retest correlation r = .713 were obtained. The factor structure indicated the presence of four dimensions: forecast, autonomy, power and influence and reactance which were reassured in the confirmatory analysis (chi2/df = 4.805, CFI = .932, TLI = .954, RMSEA = .062). The basic dimensions of the scale have shown to be stable and well-defined, though not perfect. The scope, possible applications of the scale and further research are later proposed and discussed. PMID:23156945

  15. Stability of discontinuity structures described by a generalized KdV-Burgers equation

    NASA Astrophysics Data System (ADS)

    Chugainova, A. P.; Shargatov, V. A.

    2016-02-01

    The stability of discontinuities representing solutions of a model generalized KdV-Burgers equation with a nonmonotone potential of the form φ( u) = u 4- u 2 is analyzed. Among these solutions, there are ones corresponding to special discontinuities. A discontinuity is called special if its structure represents a heteroclinic phase curve joining two saddle-type special points (of which one is the state ahead of the discontinuity and the other is the state behind the discontinuity).The spectral (linear) stability of the structure of special discontinuities was previously studied. It was shown that only a special discontinuity with a monotone structure is stable, whereas special discontinuities with a nonmonotone structure are unstable. In this paper, the spectral stability of nonspecial discontinuities is investigated. The structure of a nonspecial discontinuity represents a phase curve joining two special points: a saddle (the state ahead of the discontinuity) and a focus or node (the state behind the discontinuity). The set of nonspecial discontinuities is examined depending on the dispersion and dissipation parameters. A set of stable nonspecial discontinuities is found.

  16. Response of Acartia tonsa to Burgers' Vortex: Deconstructing Turbulence-Copepod Interactions

    NASA Astrophysics Data System (ADS)

    Young, D. L.; Webster, D. R.; Yen, J.

    2014-11-01

    In situ studies suggest that in many oceanic regimes, turbulence affects the vertical position of copepods primarily by changing their behavior, and only secondarily by altering their physical position. We test the hypothesis that fine-scale turbulence alters copepod behavior, presenting as alterations in directed movement and changes in swimming kinematics. To this end, we create two Burgers' vortices, specifying the rotation rate and axial strain rate to correspond to turbulent vortices with size scale equaling the inverse wavenumber of the median viscous dissipation rate (i.e. r = 8.1 η) for typical turbulent conditions in the coastal or near surface region (i.e., mean turbulent dissipation rates of 0.009 and 0.096 cm2/s3) . The vortex flow is quantified via tomo-PIV. Behavioral assays of Acartia tonsa are conducted, generating 3D trajectories for analysis of swimming kinematics and response to hydrodynamic cues. A. tonsa did not significantly respond to the vortex corresponding to dissipation rate of 0.009 cm2/s3, but drastically altered their swimming behavior in the presence of the 0.096 cm2/s3 vortex, including increased relative swim speed, angle of alignment with the vortex axis, net-to-gross displacement ratio, and escape acceleration, along with decreased turn frequency (relative to stagnant control conditions). Further, A. tonsa escape location is preferentially in the core of the stronger vortex, indicating that the hydrodynamic cue triggering the distinctive escape behavior is vorticity.

  17. Accuracy of frozen-section diagnosis in salivary gland neoplasms.

    PubMed

    Rigual, N R; Milley, P; Loré, J M; Kaufman, S

    1986-01-01

    A retrospective review of 100 patients with major or minor salivary gland neoplasms was conducted to ascertain the accuracy and effect on therapy of frozen-section diagnosis. Of these patients, 23% had malignant and 77% benign neoplasms. Twelve patients benefited by further surgery during the initial operation, and no treatment delay occurred as a result of frozen-section diagnosis. There were four incorrect diagnoses of clinical significance, two false positives (benign tumor called malignant on frozen section) and two false negatives (malignant tumor called benign on frozen section). The accuracy of frozen section for specific pathologic diagnosis was 92%. No unnecessary radical surgery was performed. Frozen-section diagnosis of salivary gland neoplasms in our institution was found to be accurate and useful.

  18. Sexing of beef - a survey of possible methods.

    PubMed

    Zeleny, R; Schimmel, H

    2002-01-01

    The beef trade, amounting to several billion Euro per year, is of great importance in the European Union. Several measures have been introduced to support beef producers, such as intervention buying. However, these payments are only effected for male beef, which represents a temptation for fraud. Consequently, reliable methods for sexing of beef are required. This report summarises existing methods in EU countries as well as possible alternatives deduced from the literature. Individual methods are discussed for their advantages and disadvantages as well as their general applicability. PMID:22063107

  19. Imaging radar observations of frozen Arctic lakes

    NASA Technical Reports Server (NTRS)

    Elachi, C.; Bryan, M. L.; Weeks, W. F.

    1976-01-01

    A synthetic aperture imaging L-band radar flown aboard the NASA CV-990 remotely sensed a number of ice-covered lakes about 48 km northwest of Bethel, Alaska. The image obtained is a high resolution, two-dimensional representation of the surface backscatter cross section, and large differences in backscatter returns are observed: homogeneous low returns, homogeneous high returns and/or low returns near lake borders, and high returns from central areas. It is suggested that a low return indicates that the lake is frozen completely to the bottom, while a high return indicates the presence of fresh water between the ice cover and the lake bed.

  20. Optimal use of fresh frozen plasma.

    PubMed

    DomBourian, Melkon; Holland, Lorne

    2012-01-01

    Fresh frozen plasma contains a number of therapeutically useful substances, most notably coagulation factors. As with any transfusion, there are risks associated with plasma transfusion. Ironically, the risk of viral transmission (human immunodeficiency virus or hepatitis), although widely publicized, is extremely small. On the other hand, less well-known, noninfectious complications are common. Indeed, these noninfectious complications are the most significant cause of morbidity and mortality following transfusion. Although certain patients undeniably benefit from plasma transfusion, the benefit for many patients is less clear. This review will discuss indications for plasma transfusion, the associated risks, and special considerations for plasma administration.

  1. Post-vaccination frozen shoulder syndrome. Report of 3 cases.

    PubMed

    Degreef, I; Debeer, Ph

    2012-01-01

    The cause of frozen shoulder syndrome is unknown in most cases, although it can be preceded by minor trauma. Here, we report 3 patients with severe frozen shoulder after an intramuscular vaccination in the deltoid muscle. A distention arthrography resulted in good pain relief and improved the mobility. Frozen shoulder syndrome can be a severe manifestation of vaccination-related shoulder dysfunction. Correct intramuscular administration is crucial to prevent post-vaccination frozen shoulder and on the other hand, physicians' awareness is needed to recognize this feature early on.

  2. Survival of salmonella in processed chicken products during frozen storage.

    PubMed

    Dominguez, Silvia A; Schaffner, Donald W

    2009-10-01

    Frozen chicken products have been identified recently as a cause of salmonellosis. At least eight salmonellosis outbreaks from 1998 to 2008 have implicated undercooked frozen chicken nuggets, strips, and entrees as infection vehicles. Thus, the presence of Salmonella in frozen products may pose an infection risk if the product is improperly cooked. The objective of this study was to assess the survivability of Salmonella during frozen storage (-20 degrees ) when inoculated in processed chicken products. Four Salmonella strains originally isolated from poultry were inoculated into frozen chicken nuggets (fully cooked) and frozen chicken strips (containing raw poultry) at initial populations of 10(4) to 10(5) CFU/g. Survival was assessed during storage at -20 degrees for 16 weeks by measuring bacterial growth on minimal, selective, and nonselective agars. Results indicate that cell populations measured in nonselective agars (plate count agar and plate count agar supplemented with tetracycline) and minimal (M9) agar remained relatively constant during the entire -20 degrees storage period studied (16 weeks) for both chicken nuggets and strips. However, cell populations were significantly (P < 0.05) lower when measured in selective agar (XLT4) during the 16 weeks of frozen storage for both chicken nuggets and strips, suggesting that these cells were structurally injured. The data presented in this study indicate that Salmonella can survive frozen storage when inoculated in frozen, processed chicken products and confirm that microbial counts on selective agar are not representative of the total population of samples subject to freezing.

  3. Nutritional management of grazing beef cows.

    PubMed

    Mathis, Clay P; Sawyer, Jason E

    2007-03-01

    In grazing operations, forage quality and availability are sometimes limited, and cattle are unable to consume enough nutrients from pasture forage to fulfill requirements. During such situations, supplemental or replacement feeding is necessary to meet production goals. A fundamental understanding of ruminant nutrition and forage management is helpful in deciding which feed or supplement type (ie, energy versus protein) best fits the goals of a specific beef production system. It is important to choose a delivery method and supplement form that provide the targeted amount of desired nutrients to each animal in the herd and that minimize input costs. The objective of this article is to serve as a resource for veterinarians as they provide nutritional management support to beef cow producers. PMID:17382837

  4. Beef cattle growing and backgrounding programs.

    PubMed

    Peel, Derrell S

    2003-07-01

    The stocker industry is one of many diverse production and marketing activities that make up the United States beef industry. The stocker industry is probably the least understood industry sector and yet it plays a vital role in helping the industry exploit its competitive advantage of using forage resources and providing an economical means of adjusting the timing and volume of cattle and meat in a complex market environment.

  5. Primary Frozen Shoulder Syndrome: Arthroscopic Capsular Release

    PubMed Central

    Arce, Guillermo

    2015-01-01

    Idiopathic adhesive capsulitis, or primary frozen shoulder syndrome, is a fairly common orthopaedic problem characterized by shoulder pain and loss of motion. In most cases, conservative treatment (6-month physical therapy program and intra-articular steroid injections) improves symptoms and restores shoulder motion. In refractory cases, arthroscopic capsular release is indicated. This surgical procedure carries several advantages over other treatment modalities. First, it provides precise and controlled release of the capsule and ligaments, reducing the risk of traumatic complications observed after forceful shoulder manipulation. Second, release of the capsule and the involved structures with a radiofrequency device delays healing, which prevents adhesion formation. Third, the technique is straightforward, and an oral postoperative steroid program decreases pain and allows for a pleasant early rehabilitation program. Fourth, the procedure is performed with the patient fully awake under an interscalene block, which boosts the patient's confidence and adherence to the physical therapy protocol. In patients with refractory primary frozen shoulder syndrome, arthroscopic capsular release emerges as a suitable option that leads to a faster and long-lasting recovery. PMID:26870652

  6. Frozen Chemistry Effects on Nozzle Performance Simulations

    NASA Technical Reports Server (NTRS)

    Yoder, Dennis A.; Georgiadis, Nicholas J.; O'Gara, Michael R.

    2009-01-01

    Simulations of exhaust nozzle flows are typically conducted assuming the gas is calorically perfect, and typically modeled as air. However the gas inside a real nozzle is generally composed of combustion products whose thermodynamic properties may differ. In this study, the effect of gas model assumption on exhaust nozzle simulations is examined. The three methods considered model the nozzle exhaust gas as calorically perfect air, a calorically perfect exhaust gas mixture, and a frozen exhaust gas mixture. In the latter case the individual non-reacting species are tracked and modeled as a gas which is only thermally perfect. Performance parameters such as mass flow rate, gross thrust, and thrust coefficient are compared as are mean flow and turbulence profiles in the jet plume region. Nozzles which operate at low temperatures or have low subsonic exit Mach numbers experience relatively minor temperature variations inside the nozzle, and may be modeled as a calorically perfect gas. In those which operate at the opposite extreme conditions, variations in the thermodynamic properties can lead to different expansion behavior within the nozzle. Modeling these cases as a perfect exhaust gas flow rather than air captures much of the flow features of the frozen chemistry simulations. Use of the exhaust gas reduces the nozzle mass flow rate, but has little effect on the gross thrust. When reporting nozzle thrust coefficient results, however, it is important to use the appropriate gas model assumptions to compute the ideal exit velocity. Otherwise the values obtained may be an overly optimistic estimate of nozzle performance.

  7. Modelling infiltration processes in frozen soils

    NASA Astrophysics Data System (ADS)

    Ireson, A. M.; Barbour, L. S.

    2014-12-01

    Understanding the hydrological processes in soils subject to significant freeze-thaw is fraught by "experimental vagaries and theoretical imponderables" (Miller 1980, Applications of soil physics). The infiltration of snowmelt water and the subsequent transmission of unfrozen water during thawing, is governed by hydraulic conductivity values which are changing with both ice and unfrozen water content. Water held within pores is subject to capillary forces, which results in a freezing point depression (i.e. water remains in the liquid state slightly below 0°C). As the temperature drops below zero, water freezes first in the larger pores, and then in progressively smaller pores. Since the larger pores also are the first to empty by drainage, these pores may be air filled during freezing, while smaller water filled pores freeze. This explains why an unsaturated, frozen soil may still have a considerable infiltration capacity. Infiltration into frozen soil is a critical phenomena related to the risk of flooding in the Canadian prairies, controlling the partitioning of snowmelt into either infiltration or runoff. We propose a new model, based on conceptualizing the pore space as a bundle of capillary tubes (with significant differences to the capillary bundle model of Wannatabe and Flury, 2008, WRR, doi:10.1029/2008WR007102) which allows any air-filled macropores to contribute to the potential infiltration capacity of the soil. The patterns of infiltration and water movement during freeze-thaw from the model are compared to field observations from the Canadian prairies and Boreal Plains.

  8. Frozen spin targets in ribosomal structure research.

    PubMed

    Stuhrmann, H B

    1991-01-01

    Polarized neutron scattering strongly depends on nuclear spin polarisation, particularly on proton spin polarisation. A single proton in a deuterated environment then is as efficient as 10 electrons in X-ray anomalous diffraction. Neutron scattering from the nuclear spin label is controlled by the polarisation of neutron spins and nuclear spins. Pure deuteron spin labels and proton spin labels are created by NMR saturation. We report on results obtained from the large subunit of E. coli ribosomes which have been obtained at the research reactor of GKSS using the polarized target facility developed by CERN. The nuclear spins were oriented with respect to an external field by dynamic nuclear polarisation. Proton spin polarisations of more than 80% were obtained in ribosomes at temperatures below 0.5 K. At T = 130 mK the relaxation time of the polarized target is one month (frozen spin target). Polarized small-angle neutron scattering of the in situ structure of rRNA and the total ribosomal protein (TP) has been determined from the frozen spin targets of the large ribosomal subunit, which has been deuterated in the TP and rRNA respectively. The results agree with those from neutron scattering in H2O/D2O mixtures obtained at room temperature. This is a necessary prerequisite for the planned determination of the in situ structure of individual ribosomal proteins and especially of that of ribosome bound mRNA and tRNAs. PMID:1720669

  9. Searching for Frozen Super Earth via Microlensing

    NASA Astrophysics Data System (ADS)

    Batista, V.; Beaulieu, J. P.; Cassan, A.; Coutures, C.; Donatowicz, J.; Fouqué, P.; Kubas, D.; Marquette, J. B.

    2009-04-01

    Microlensing planet hunt is a unique method to probe efficiently for frozen Super Earth orbiting the most common stars of our galaxy. It is nicely complementing the parameter space probed by very high accuracy radial velocity measurements and future space based detections of low mass transiting planets. In order to maximize the planet catch, the microlensing community is engaged in a total cooperation among the different groups (OGLE, MicroFUN, MOA, PLANET/RoboNET) by making the real time data available, and mutual informing/reporting about modeling efforts. Eight planets have been published so far by combinations of the different groups, 4 Jovian analogues, one Neptune and two Super Earth. Given the microlensing detection efficiency, it suggests that these Neptunes/Super Earths may be quite common. Using networks of dedicated 1-2m class telescopes, the microlensing community has entered a new phase of planet discoveries, and will be able to provide constraints on the abundance of frozen Super-Earths in the near future. Statistics about Mars to Earth mass planets, extending to the habitable zone will be achieved with space based wide field imagers (EUCLID) at the horizon 2017.

  10. Stability of Frozen Orbits Around Europa

    NASA Astrophysics Data System (ADS)

    Cardoso Dos Santos, Josué; Vilhena de Moraes, R.; Carvalho, J. S.

    2013-05-01

    Abstract (2,250 Maximum Characters): A planetary satellite of interest at the present moment for the scientific community is Europa, one of the four largest moons of Jupiter. There are some missions planned to visit Europa in the next years, for example, Jupiter Europa Orbiter (JEO, NASA) and Jupiter IcyMoon Explorer (JUICE, ESA). In this work we are formulating theories and constructing computer programs to be used in the design of aerospace tasks as regards the stability of artificial satellite orbits around planetary satellites. The studies are related to translational motion of orbits around planetary satellites considering polygenic perturbations due to forces, such as the nonspherical shape of the central body and the perturbation of the third body. The equations of motion will be developed in closed form to avoid expansions in eccentricity and inclination. For a description of canonical formalism are used the Delaunay canonical variables. The canonical set of equations, which are nonlinear differential equations, will be used to study the stability of orbits around Europa. We will use a simplified dynamic model, which considers the effects caused by non-uniform distribution of mass of Europa (J2, J3 and C22) and the gravitational attraction of Jupiter. Emphasis will be given to the case of frozen orbits, defined as having almost constant values of eccentricity, inclination, and argument of pericentre. An approach will be used to search for frozen orbits around planetary satellites and study their stability by applying a process of normalization of Hamiltonian. Acknowledges: FAPESP

  11. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.

    PubMed

    López-Vargas, Jairo H; Fernández-López, Juana; Pérez-Álvarez, José Ángel; Viuda-Martos, Manuel

    2014-06-01

    The aim of this work determined the technological, nutritional and sensory characteristics of pork burgers, added with different concentrations (2.5 and 5%) of passion fruit albedo (PFA) co-product, obtained from passion fruit juice processing. The addition of PFA on pork burgers improves their nutritional value (higher fiber content). In raw and cooked burger, all textural parameters, except springiness and cohesiveness, were affected by the incorporation of PFA. PFA addition was found to be effective improving the cooking yield, moisture retention and fat retention. The raw and cooked pork burgers added with PFA had lower TBA values and lower counts of aerobic mesophilic bacteria and enterobacteria than the control samples. No Escherichia coli and molds were found in the samples. The overall acceptability scores showed that the most appreciated sample was the one containing 2.5% PFA. According to the results obtained, 2.5 and 5% of PFA addition can be recommended in pork burger production as a new dietary fiber source.

  12. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.

    PubMed

    López-Vargas, Jairo H; Fernández-López, Juana; Pérez-Álvarez, José Ángel; Viuda-Martos, Manuel

    2014-06-01

    The aim of this work determined the technological, nutritional and sensory characteristics of pork burgers, added with different concentrations (2.5 and 5%) of passion fruit albedo (PFA) co-product, obtained from passion fruit juice processing. The addition of PFA on pork burgers improves their nutritional value (higher fiber content). In raw and cooked burger, all textural parameters, except springiness and cohesiveness, were affected by the incorporation of PFA. PFA addition was found to be effective improving the cooking yield, moisture retention and fat retention. The raw and cooked pork burgers added with PFA had lower TBA values and lower counts of aerobic mesophilic bacteria and enterobacteria than the control samples. No Escherichia coli and molds were found in the samples. The overall acceptability scores showed that the most appreciated sample was the one containing 2.5% PFA. According to the results obtained, 2.5 and 5% of PFA addition can be recommended in pork burger production as a new dietary fiber source. PMID:24607997

  13. Burgers' equation, Devil's staircases and the mass distribution for large-scale structures

    NASA Astrophysics Data System (ADS)

    Vergassola, M.; Dubrulle, B.; Frisch, U.; Noullez, A.

    1994-09-01

    In the simple one-dimensional case, with ordinary Brownian motion as initial condition, numerically supported conjectures by She et al. have led to a proof by Sinai of the following result: there is a Devil's staricase of dimension 1/2 in the Lagranian map for the solution of the Burgers equation in the limit of vanishing viscosity. The main goal of this paper is to give a comprehensive introduction to these recent theoretical develpments and the extend them to initial power-law spectra with a wide range of exponents and to more than one dimension. The necessary geometric and probablistic tools, due mostly to Sinai, are here presented in a detailed but rather elementary way, intended for a readership of general physicists. The extensions of Sinai's theory presented here offer included heuristic elements. Most of the predictions are however tested by accurate numerical experiments in one and two dimensions, using a new 'Fast Legendre Transform' algorithm which exploits a monotonicity property and has very low storage requirements. Predictions of the present theory for the mass function are compared to those of Press and Schechter (1974). Their expression for the mass function is found to agree with the adhesion model at large masses in any dimension. At small masses, there are discrpancies in dimension. At small masses, there are discrpancies in dimensions higher than one. In one dimension the scaling behavior at small masses is correctly given by the Press-Schechter theory. Sinai's theory, recast in the language of gravitational collapse, tells us that the scaling originates not from the condition of collapse of a given region of small size, but from a condition of non-collapse of an extended halo around the region.

  14. Influence of mitochondrial efficiency on beef lean color stability

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Loss of electrons in the electron transport chain has been implicated as a source of variation in feed efficiency of meat producing animals. The present study was conducted to evaluate the effects of electron loss during electron transport on beef lean color stability. Beef carcasses (n = 91) were...

  15. Nitrogen loss from sprinkler applied beef feedlot effluent

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Loss of nitrogen from sprinkler applied beef feedlot effluent can be costly for both the producer and the environment. Sprinkler application of effluent is common throughout the Great Plains, though little work has occurred focusing specifically on N losses from beef feedlot effluent. The objectives...

  16. Tenderization of beef loins using a high efficiency sparker

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this study was to determine the effectiveness of tenderizing beef strip loins using high-pressure shockwaves generated from a sparker source. A total of 117 steaks from 16 beef strip loins were utilized with each treated steak having an adjacent steak as a non-treated control. Ste...

  17. Carbon footprint and ammonia emissions of California beef production systems

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Beef production is a recognized source of greenhouse gas (GHG) and ammonia (NH3) emissions; however, little information exists on the net emissions from beef production systems. A partial life cycle assessment (LCA) was conducted using the Integrated Farm System Model (IFSM) to estimate GHG and NH3 ...

  18. Validation of Commercial DNA Tests for Beef Quality Traits

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Associations between three commercially-available genetic marker panels (GeneSTAR® Quality Grade, GeneSTAR® Tenderness, and Igenity TenderGENE™) and quantitative beef traits were validated by the National Beef Cattle Evaluation Consortium (NBCEC). Validation was interpreted to be the independent ver...

  19. 9. GENERAL INTERIOR VIEW OF BEEF KILLING FLOOR; LOOKING SOUTHEAST; ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    9. GENERAL INTERIOR VIEW OF BEEF KILLING FLOOR; LOOKING SOUTHEAST; PLATFORMS IN FOREGROUND WERE USED BY SPLITTERS, TRIMMERS AND GOVERNMENT INSPECTORS; SKINNING TABLE RAN ALONG THE WINDOWS NEAR THE CENTER OF THE PHOTO - Rath Packing Company, Beef Killing Building, Sycamore Street between Elm & Eighteenth Streets, Waterloo, Black Hawk County, IA

  20. Mitigating greenhouse gas emissions from beef cattle housing

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Beef cattle are potential sources of greenhouse gases (GHG). These emissions include methane produced by fermentation within the gut (enteric), and methane and nitrous oxide emissions from manure. Life Cycle Analysis of North American (NA) beef cattle production systems consistently indicate that...

  1. Economic viability of beef cattle grazing systems under prolonged drought

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Prolonged drought in the Southern Great Plains of the USA in recent years has raised concerns about vulnerability of beef cattle grazing systems under adverse climate change. To help address the economic viability of beef grazing operations in the Southern Great Plains, this paper provides an econom...

  2. Soil micro nutrients in backgrounding beef feedlot site

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The beef cattle backgrounding represent an intermediate tire of the U.S. commercial beef production system and grow out weaned calves from cow-calf enterprises to weights and conditions ready for feedlot finishing (Bradford et al.,1978). Steer calves in backgrounding feedlots are fed mainly with gr...

  3. Nanopurification of semen improves AI pregnancy rates in beef cattle

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Reproductive efficiency is several times more important than any other factor affecting economic efficiency in beef production. Multiple studies have been conducted to improve fertility of beef cows, but few studies have been conducted to improve fertility in sires. Also, with current improvements...

  4. Management characteristics of grassfed beef operations in the northeast

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Much information is being circulated on resource use, environmental impact, and overall sustainability of beef, but finding scientifically sound information is difficult. In an effort to address consumer concerns, a comprehensive analysis is being conducted across the beef industry. As a significant...

  5. Evaluation of beef trim sampling methods for detection of Shiga toxin-producing Escherichia coli (STEC)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Presence of Shiga toxin-producing Escherichia coli (STEC) is a major concern in ground beef. Several methods for sampling beef trim prior to grinding are currently used in the beef industry. The purpose of this study was to determine the efficacy of the sampling methods for detecting STEC in beef ...

  6. Frozen soil parameterization in a distributed biosphere hydrological model

    NASA Astrophysics Data System (ADS)

    Wang, L.; Koike, T.; Yang, K.; Jin, R.; Li, H.

    2010-03-01

    In this study, a frozen soil parameterization has been modified and incorporated into a distributed biosphere hydrological model (WEB-DHM). The WEB-DHM with the frozen scheme was then rigorously evaluated in a small cold area, the Binngou watershed, against the in-situ observations from the WATER (Watershed Allied Telemetry Experimental Research). First, by using the original WEB-DHM without the frozen scheme, the land surface parameters and two van Genuchten parameters were optimized using the observed surface radiation fluxes and the soil moistures at upper layers (5, 10 and 20 cm depths) at the DY station in July. Second, by using the WEB-DHM with the frozen scheme, two frozen soil parameters were calibrated using the observed soil temperature at 5 cm depth at the DY station from 21 November 2007 to 20 April 2008; while the other soil hydraulic parameters were optimized by the calibration of the discharges at the basin outlet in July and August that covers the annual largest flood peak in 2008. With these calibrated parameters, the WEB-DHM with the frozen scheme was then used for a yearlong validation from 21 November 2007 to 20 November 2008. Results showed that the WEB-DHM with the frozen scheme has given much better performance than the WEB-DHM without the frozen scheme, in the simulations of soil moisture profile at the cold regions catchment and the discharges at the basin outlet in the yearlong simulation.

  7. 21 CFR 152.126 - Frozen cherry pie.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FRUIT PIES Requirements for Specific Standardized Fruit Pies § 152.126 Frozen cherry... of quality for frozen cherry pie is as follows: (i) The fruit content of the pie is such that...

  8. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    .... Except in the case of frozen custard, ice cream contains less than 1.4 percent egg yolk solids by weight... contain 1.4 percent egg yolk solids by weight of the finished food: Provided, however, That when bulky flavors are added the egg yolk solids content of frozen custard may be reduced in proportion to the...

  9. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    .... Except in the case of frozen custard, ice cream contains less than 1.4 percent egg yolk solids by weight... contain 1.4 percent egg yolk solids by weight of the finished food: Provided, however, That when bulky flavors are added the egg yolk solids content of frozen custard may be reduced in proportion to the...

  10. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    .... Except in the case of frozen custard, ice cream contains less than 1.4 percent egg yolk solids by weight... contain 1.4 percent egg yolk solids by weight of the finished food: Provided, however, That when bulky flavors are added the egg yolk solids content of frozen custard may be reduced in proportion to the...

  11. Aspects of three field approximations: Darwin, frozen, EMPULSE

    SciTech Connect

    Boyd, J.K.; Lee, E.P.; Yu, S.S.

    1985-05-25

    The traditional approach used to study high energy beam propagation relies on the frozen field approximation. A minor modification of the frozen field approximation yields the set of equations applied to the analysis of the hose instability. These models are constrasted with the Darwin field approximation. A statement is made of the Darwin model equations relevant to the analysis of the hose instability.

  12. 21 CFR 146.120 - Frozen concentrate for lemonade.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... lemonade is the frozen food prepared from one or both of the lemon juice ingredients specified in paragraph... percent by weight. (b) The lemon juice ingredients referred to in paragraph (a) of this section are: (1) Lemon juice or frozen lemon juice or a mixture of these. (2) Concentrated lemon juice or...

  13. 21 CFR 146.120 - Frozen concentrate for lemonade.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... lemonade is the frozen food prepared from one or both of the lemon juice ingredients specified in paragraph... percent by weight. (b) The lemon juice ingredients referred to in paragraph (a) of this section are: (1) Lemon juice or frozen lemon juice or a mixture of these. (2) Concentrated lemon juice or...

  14. 21 CFR 146.120 - Frozen concentrate for lemonade.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... lemonade is the frozen food prepared from one or both of the lemon juice ingredients specified in paragraph... percent by weight. (b) The lemon juice ingredients referred to in paragraph (a) of this section are: (1) Lemon juice or frozen lemon juice or a mixture of these. (2) Concentrated lemon juice or...

  15. 21 CFR 146.120 - Frozen concentrate for lemonade.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... lemonade is the frozen food prepared from one or both of the lemon juice ingredients specified in paragraph... percent by weight. (b) The lemon juice ingredients referred to in paragraph (a) of this section are: (1) Lemon juice or frozen lemon juice or a mixture of these. (2) Concentrated lemon juice or...

  16. 21 CFR 864.9145 - Processing system for frozen blood.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Processing system for frozen blood. 864.9145 Section 864.9145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... system for frozen blood is a device used to glycerolize red blood cells prior to freezing to...

  17. 21 CFR 135.110 - Ice cream and frozen custard.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ....110 Ice cream and frozen custard. (a) Description. (1) Ice cream is a food produced by freezing, while... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Ice cream and frozen custard. 135.110 Section 135.110 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...

  18. 21 CFR 146.126 - Frozen concentrate for colored lemonade.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.126 Frozen concentrate for colored lemonade. (a) Frozen concentrate for... lemonade by § 146.120, except that it is colored with a safe and suitable fruit juice, vegetable juice,...

  19. 21 CFR 146.126 - Frozen concentrate for colored lemonade.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.126 Frozen concentrate for colored lemonade. (a) Frozen concentrate for... lemonade by § 146.120, except that it is colored with a safe and suitable fruit juice, vegetable juice,...

  20. 21 CFR 101.95 - “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... freezing will not preclude use of the term “fresh frozen” to describe the food. “Quickly frozen” means frozen by a freezing system such as blast-freezing (sub-zero Fahrenheit temperature with fast moving...

  1. 21 CFR 101.95 - “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... freezing will not preclude use of the term “fresh frozen” to describe the food. “Quickly frozen” means frozen by a freezing system such as blast-freezing (sub-zero Fahrenheit temperature with fast moving...

  2. 21 CFR 101.95 - “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... freezing will not preclude use of the term “fresh frozen” to describe the food. “Quickly frozen” means frozen by a freezing system such as blast-freezing (sub-zero Fahrenheit temperature with fast moving...

  3. 21 CFR 101.95 - “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... freezing will not preclude use of the term “fresh frozen” to describe the food. “Quickly frozen” means frozen by a freezing system such as blast-freezing (sub-zero Fahrenheit temperature with fast moving...

  4. Environmentally Optimal, Nutritionally Aware Beef Replacement Plant-Based Diets.

    PubMed

    Eshel, Gidon; Shepon, Alon; Noor, Elad; Milo, Ron

    2016-08-01

    Livestock farming incurs large and varied environmental burdens, dominated by beef. Replacing beef with resource efficient alternatives is thus potentially beneficial, but may conflict with nutritional considerations. Here we show that protein-equivalent plant based alternatives to the beef portion of the mean American diet are readily devisible, and offer mostly improved nutritional profile considering the full lipid profile, key vitamins, minerals, and micronutrients. We then show that replacement diets require on average only 10% of land, 4% of greenhouse gas (GHG) emissions, and 6% of reactive nitrogen (Nr) compared to what the replaced beef diet requires. Applied to 320 million Americans, the beef-to-plant shift can save 91 million cropland acres (and 770 million rangeland acres), 278 million metric ton CO2e, and 3.7 million metric ton Nr annually. These nationwide savings are 27%, 4%, and 32% of the respective national environmental burdens. PMID:27387141

  5. Direct methods in protein electron crystallography--beef liver catalase in its fully hydrated form at room temperature.

    PubMed

    Dorset, D L; Gilmore, C J

    1999-05-01

    The crystal structure of beef liver catalase was determined ab initio in projection to 9 A resolution using electron diffraction data at room temperature from hydrated specimens maintained in an environmental chamber in the electron microscope. A conservative combination of symbolic addition with maximum entropy and likelihood led to a model with a Patterson correlation coefficient C = 0.89 to the observed data. This independent solution could then be compared favorably to a previous 23 A analysis of electron micrographs from frozen hydrated preparations. Prediction of the higher-resolution structure by extension of the lower-resolution image-based phase basis set also gave a good match to the direct-methods solution, particularly for the most intense reflections.

  6. Mixed convection flow of a Burgers nanofluid in the presence of stratifications and heat generation/absorption

    NASA Astrophysics Data System (ADS)

    Hayat, T.; Waqas, M.; Shehzad, S. A.; Alsaedi, A.

    2016-08-01

    Here formulation and computations are made to explore the characteristics of the boundary layer flow of a Burgers fluid in the presence of nanoparticles. Effects of thermal and concentration stratifications and heat generation/absorption are considered in the energy and concentration expressions. Meaningful transformations are employed to reduce the nonlinear partial differential equations into ordinary differential equations. Convergent solutions for arising nonlinear problems are obtained. Impacts of emerging physical parameters on velocity, temperature and concentration profiles are elaborated. Numerical values of local Nusselt and Sherwood numbers are tabulated and interpreted for different values of physical parameters.

  7. A meshless method using radial basis functions for numerical solution of the two-dimensional KdV-Burgers equation

    NASA Astrophysics Data System (ADS)

    Zabihi, F.; Saffarian, M.

    2016-07-01

    The aim of this article is to obtain the numerical solution of the two-dimensional KdV-Burgers equation. We construct the solution by using a different approach, that is based on using collocation points. The solution is based on using the thin plate splines radial basis function, which builds an approximated solution with discretizing the time and the space to small steps. We use a predictor-corrector scheme to avoid solving the nonlinear system. The results of numerical experiments are compared with analytical solutions to confirm the accuracy and efficiency of the presented scheme.

  8. Title: Characterizing a Frozen Extrasolar World

    NASA Technical Reports Server (NTRS)

    Skemer, Andrew J.; Morley, Caroline V.; Allers, Katelyn N.; Geballe, Thomas R.; Marley, Mark S.; Fortney, Jonathan J.; Faherty, Jacqueline K.; Bjoraker, Gordon L.

    2016-01-01

    The recently discovered brown dwarf WISE 0855 presents our first opportunity to study an object outside the Solar System that is nearly as cold as our own gas giant planets. However the traditional methodology for characterizing brown dwarfs-near infrared spectroscopy-is not currently feasible as WISE 0855 is too cold and faint. To characterize this frozen extrasolar world we obtained a 4.5-5.2 micrometers spectrum, the same bandpass long used to study Jupiter's deep thermal emission. Our spectrum reveals the presence of atmospheric water vapor and clouds, with an absorption profile that is strikingly similar to Jupiter. The spectrum is high enough quality to allow the investigation of dynamical and chemical processes that have long been studied in Jupiter's atmosphere, but this time on an extrasolar world.

  9. 78 FR 33350 - Certain Frozen Warmwater Shrimp From Thailand: Preliminary Countervailing Duty Determination

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-06-04

    ... International Trade Administration Certain Frozen Warmwater Shrimp From Thailand: Preliminary Countervailing... countervailable subsidies are being provided to producers and exporters of certain frozen warmwater shrimp (frozen shrimp) from Thailand. The period of investigation is January 1, 2011, through December 31,...

  10. North American Beef Tenderness Survey 2011-2012: benchmarking tenderness and sample shipping procedures.

    PubMed

    Howard, S T; Woerner, D R; Scanga, J A; VanOverbeke, D L; Mafi, G G; Igo, J L; Salman, M D; Tatum, J D; Belk, K E

    2013-12-01

    Fifty-four stores in 30 U.S. cities were sampled from June 2011 through May 2012 to benchmark beef tenderness at retail, as assessed by Warner-Bratzler shear force (WBSF). Top loin (Longissimus dorsi; n = 980) and sirloin (Gluteus medius and Biceps femoris; n = 860) steaks were collected at random (Quality Grade and brand) and shipped via overnight delivery to Colorado State University. From June 2011 through November 2011, North American Beef Tenderness Survey (NABTS) Period 1, samples were shipped fresh and then frozen. Mean WBSF values during Period 1 were 2.9 and 3.5 kg for top loin and sirloin steaks, respectively. Frequencies of steaks classified as tough (WBSF ≥ 4.4 kg) were 8.6% and 17.7% for top loin and sirloin steaks, respectively. When shipped fresh, a disproportionately high frequency (16.9%) of top loin steaks had WBSF ≤ 2.0 kg, representing a deviation from previous works. Two trials were conducted to assess the effect of freezing, retail display, and shipping on WBSF and slice shear force (SSF) of beef top loin steaks. Freezing, retail display, and shipment reduced WBSF by 0.4, 0.3, and 0.0 kg during Trial 1, and by 0.4, 0.3, and 0.1 kg during Trial 2. Slice shear force was lower (P < 0.05) in steaks exposed to shipping conditions during Trial 1; however, this difference was not observed in Trial 2. Shipping decreased the frequency of steaks categorized as tough (SSF ≥ 20.0 kg) from 11.1 to 5.7% and from 30.5 to 28.6%, during Trial 1 and 2, respectively. During Trial 1, WBSF indicated that shipping increased incidence of tough samples from 0.0 to 3.8%, but this trend was reversed during Trial 2 when shipping reduced incidence of tough samples from 13.0 to 5.6%. Coefficients of variation for treatment effects suggested variance remained unchanged (± 2.0%), with respect to shear force values. However, mean values were reduced as a result of shipping conditions. These findings dictated a change in NABTS protocol from December 2011 through May

  11. Frozen Ground Controls on Hydrological Processes

    NASA Astrophysics Data System (ADS)

    Hinzman, L. D.; Kane, D. L.; Woo, M. K.

    2015-12-01

    Frozen ground establishes a unique discipline of hydrologic science where the hydrologic regime is intimately coupled with the thermal regime to the extent that one may not be completely understood without correct characterization of the other. In permafrost regions, material properties may change drastically on a scale of centimeters to meters, particularly in the vertical dimension due to distinct changes in soil and thermal characteristics. Properties may vary just as dramatically in the horizontal dimension across the boundary of discontinuous permafrost. Although the spatial extent of permafrost changes on relatively slow time scales in response to disturbance or a changing climate, this too introduces an added level of complexity. Permafrost may nearly eliminate the interactions between near-surface and sub-permafrost aquifers, which in essence defines the hydrologic response of every watershed that is directly influenced by permafrost. Even though the principles governing water movement in permafrost areas are the same as those in more temperate regions, interactions of extremes in climate and the land surface characteristics render permafrost hydrology different from the hydrology of temperate latitudes. Ice-rich permafrost prevents deep percolation of rainfall or snowmelt water, often maintaining a moist to saturated active layer above the permafrost table. Most hydrologic activities are confined above-ground or in the thin active layer, which supplies summer moisture for baseflow and/or plant transpiration. Limited storage capacity of the thawed active layer does not support extended baseflow in a stream, though the proportion of baseflow increases as the percentage of permafrost extent decreases. In areas where permafrost is discontinuous or where it has thawed substantially near the surface, local hydrology may display a markedly different character as there are stronger exchanges between the surface water and the ground water system, or water may drain

  12. Isolation and characterization of Clostridium difficile associated with beef cattle and commercially produced ground beef

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The incidence of Clostridium difficile infection has recently increased in North American and European countries. This pathogen has been isolated from retail pork, turkey, and beef products and reported associated with human illness. This increase in infections has been attributed to the emergence o...

  13. Determination of protein markers for beef tenderness in U. S. select beef

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Objectives: Beef tenderness is a primary quality feature that defines the consumer’s perception of the product quality. Therefore definition of chemical characteristics that contribute to variation in tenderness within a specific USDA grade can help refine our understanding of meat tenderness. The o...

  14. Kinetics and thermodynamics of lactate dehydrogenases from beef heart, beef muscle, and flounder muscle.

    PubMed

    Borgmann, U; Laidler, K J; Moon, T W

    1975-11-01

    The eight rate constants for a four-step ordered ternary-complex mechanism have been compared for lactate dehydrogenases (EC1.1.1.27) from three sources, beef heart, beef muscle, and flounder muscle. The rate constants were determined at temperatures ranging from 5 degrees C to 50 degrees C, and the corresponding activation parameters deltaG not equal to, deltaH not equal to, and deltaS not equal to were calculated. Significant differences are noted for the values for the three types of enzyme. The relative heights of the activation barriers are much the same in all three cases, differences in kinetic behavior resulting mainly from differences in the stable binary and ternary enzyme-substrate complexes. These complexes are, in general, at lower free-energy and enthalpy levels of the beef-heart and beef-muscle enzymes than for the flounder-muscle enzyme. A high degree of compensation is found between the enthalpies and entropies of activation, resulting in relatively small differences between the free energies (and rates) for homologous steps with different enzymes. Analysis of the results, on the assumption that the compensation effect is due to weak-bonding effects, suggests that there are fewer weak bonds in the stable complexes of the muscle enzymes.

  15. Prevalence, genetic characterization and virulence genes of sorbitol-fermenting Escherichia coli O157:H- and E. coli O157:H7 isolated from retail beef.

    PubMed

    Sallam, Khalid Ibrahim; Mohammed, Mahmoud Ahmed; Ahdy, Asmaa Mohammed; Tamura, Tomohiro

    2013-08-01

    Sorbitol-fermenting (SF) Escherichia coli O157:H- strains have emerged as important pathogens and have been associated with a higher incidence of progression to hemolytic-uremic syndrome (HUS) than non-sorbitol fermenting (NSF) E. coli O157:H7. The present study was carried out to determine the prevalence of SF E. coli O157:H- and NSF E. coli O157:H7 strains in retail beef products in Mansoura, Egypt. The contamination rates with rfbEO157-positive E. coli O157 strains were 26.7% (8/30), 10% (3/30) and 3.7% (1/27) in ground beef, beef burger, and fresh beef samples, respectively with an overall mean of 13.8% (12/87) among all meat products tested. SF E. coli O157:H- were the most dominant among the isolated O157 strains. Of the fifteen O157 strains isolated, 11 (73.3%) were SF E. coli O157:H-, while the remaining 4 (26.7%) were NSF E. coli O157:H7. The 11 SF O157H- strains were genetically positive for sfpA gene. Restriction fragment length polymorphism (RFLP) analysis for fliC gene demonstrated a similar pattern for both SF and NSF O157 isolates. PCR assays verified the existence of stx1 gene in 7 (46.7%) and stx2 gene in 13 (86.7%) of the 15 O157 strains isolated. Unexpectedly, two of the 15 O157 strains isolated were negative for Shiga toxin genes. The eae gene was identified in all of the 15 O157 strains except in one NSF O157:H7 strain. EHEC-hlyA gene was detected in 14 (93.3%) of the 15 O157 isolates, nonetheless only 11 strains showed enterohemolytic phenotype on blood agar. A combination of the four virulence genes, stx1, stx2, eae and EHEC-hlyA were detected in 7 (46.7%) strains, while six (40%) strains were positive for stx2, eae and hlyA genes. This is the first record for isolation of E. coli O157: H- in Egypt as well as in the African continent.

  16. Foodborne transmission of sorbitol-fermenting Escherichia coli O157:[H7] via ground beef: an outbreak in northern France, 2011.

    PubMed

    King, L A; Loukiadis, E; Mariani-Kurkdjian, P; Haeghebaert, S; Weill, F-X; Baliere, C; Ganet, S; Gouali, M; Vaillant, V; Pihier, N; Callon, H; Novo, R; Gaillot, O; Thevenot-Sergentet, D; Bingen, E; Chaud, P; de Valk, H

    2014-12-01

    Sorbitol-fermenting Escherichia coli O157:[H7] is a particularly virulent clone of E. coli O157:H7 associated with a higher incidence of haemolytic uraemic syndrome and a higher case fatality rate. Many fundamental aspects of its epidemiology remain to be elucidated, including its reservoir and transmission routes and vehicles. We describe an outbreak of sorbitol-fermenting E. coli O157:[H7] that occurred in France in 2011. Eighteen cases of paediatric haemolytic uraemic syndrome with symptom onset between 6 June and 15 July 2011 were identified among children aged 6 months to 10 years residing in northern France. A strain of sorbitol-fermenting E. coli O157:[H7] stx2a eae was isolated from ten cases. Epidemiological, microbiological and trace-back investigations identified multiply-contaminated frozen ground beef products bought in a supermarket chain as the outbreak vehicle. Strains with three distinct pulsotypes that were isolated from patients, ground beef preparations recovered from patients' freezers and from stored production samples taken at the production plant were indistinguishable upon molecular comparison. This investigation documents microbiologically confirmed foodborne transmission of sorbitol-fermenting of E. coli O157 via beef and could additionally provide evidence of a reservoir in cattle for this pathogen.

  17. Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef.

    PubMed

    Pietrasik, Z; Gaudette, N J; Klassen, M

    2016-03-01

    The effect of hot water treatment of beef trimmings on the processing characteristics, shelf-life and consumer acceptability of ground beef was evaluated. Hot water treatment (85°C for 40s) substantially enhanced the microbial quality of trimmings during refrigerated storage and this was independent of the fat level of the trimmings. Treatment had no effect on the oxidative stability of trimmings stored up to 7days, ground beef displayed in a retail cabinet for up to 3days, and had minimal effect on textural properties. Instrumental results demonstrate that ground beef from hot water treated trimmings was slightly lighter and tended to have less red color compared to non-treated beef. These color differences did not impact the consumer acceptance of raw patties, and in addition, hot water treatment did not significantly affect the consumer acceptability of cooked patty attributes. PMID:26610290

  18. The initial freezing point temperature of beef rises with the rise in pH: a short communication.

    PubMed

    Farouk, M M; Kemp, R M; Cartwright, S; North, M

    2013-05-01

    This study tested the hypothesis that the initial freezing point temperature of meat is affected by pH. Sixty four bovine M. longissimus thoracis et lumborum were classified into two ultimate pH groups: low (<5.8) and high pH (>6.2) and their cooling and freezing point temperatures were determined. The initial freezing temperatures for beef ranged from -0.9 to -1.5°C (∆=0.6°C) with the higher and lower temperatures associated with high and low ultimate pH respectively. There was a significant correlation (r=+0.73, P<0.01) between beef pH and freezing point temperature in the present study. The outcome of this study has implications for the meat industry where evidence of freezing (ice formation) in a shipment as a result of high pH meat could result in a container load of valuable chilled product being downgraded to a lower value frozen product.

  19. Effects of crossbreeding on endocrine patterns determined in pregnant beef/dairy cows naturally infected with Neospora caninum.

    PubMed

    García-Ispierto, I; Serrano-Pérez, B; Almería, S; Martínez-Bello, D; Tchimbou, A F; de Sousa, N M; Beckers, J F; López-Gatius, F

    2015-03-01

    Neospora caninum is an intracellular coccidian parasite causing abortion worldwide in dairy cattle. Studies have shown that N caninum infection modifies endocrine patterns and that beef cows or cows with a crossbreed pregnancy, especially for a greater maternal-paternal genetic distance, show a reduced risk of abortion when naturally infected compared with pure-breed Holstein Friesian (HF) pregnancies. This study examined the effects of crossbreeding on plasma progesterone (P4), pregnancy-associated glycoprotein (PAG)-1 and -2, and prolactin patterns produced during gestation in N caninum-infected beef/dairy cows. We analyzed 74 pregnancies in nonaborting cows carrying a single fetus established in 26 lactating HF cows bred with Holstein bulls (H-H), 13 HF cows bred with Limousin bulls (H-L), 12 HF cows used as recipients of transferred in vivo-produced frozen-thawed Rubia Gallega (beef breed; RG) embryos (H-RG-ET), and 23 RG suckling cows bred with RG bulls (RG-RG). Of the cows, 29 (39%) were seropositive for N caninum. Blood samples for hormone and placental protein determinations were collected on Days 30, 60, 90, 120, 150, and 180 of gestation. Procedures of repeated measures analysis of variance throughout gestation revealed higher PAG-1 levels in the H-L and H-RG-ET groups compared with H-H and RG-RG. Higher prolactin levels were detected in RG-RG than in the remaining groups. N caninum seropositivity and fetal genotype had a significant effect on PAG-2 concentrations, such that highest levels of PAG-2 occurred in RG-RG seropositive cows and lowest in H-H seropositive cows, whereas Neospora-seropositive cows showed lower P4 concentrations than their seronegative partners. In conclusion, chronic N caninum infection modifies endocrine patterns of PAG-2 and P4 during pregnancy, whereas PAG-1 and prolactin concentrations are affected by breed and fetal genotype, irrespective of Neospora infection status. PMID:25459029

  20. Consumer perceptions of beef healthiness: results from a qualitative study in four European countries

    PubMed Central

    2010-01-01

    Background Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. Methods Eight focus group discussions were conducted in four European countries (France, UK, Germany, Spain), each consisting of seven to nine participants. A content analysis was performed on the transcripts of these discussions. Results Although beef was generally perceived as healthful, focus group participants expected positive as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. Conclusions The individual responsibility for health implies that consumers should be able to make correct judgements about how healthful their food is. However, the results of this study indicate that an accurate assessment of beef healthiness is not always straightforward. The presented results on consumer perceptions of beef healthiness provide insights into consumer decision making processes, which are important for the innovation and product differentiation in the European beef sector, as well as for public health policy decisions related to meat consumption in general and beef consumption in particular. PMID:20550647

  1. Professor Herman Burger (1893-1965), eminent teacher and scientist, who laid the theoretical foundations of vectorcardiography--and electrocardiography.

    PubMed

    van Herpen, Gerard

    2014-01-01

    Einthoven not only designed a high quality instrument, the string galvanometer, for recording the ECG, he also shaped the conceptual framework to understand it. He reduced the body to an equilateral triangle and the cardiac electric activity to a dipole, represented by an arrow (i.e. a vector) in the triangle's center. Up to the present day the interpretation of the ECG is based on the model of a dipole vector being projected on the various leads. The model is practical but intuitive, not physically founded. Burger analysed the relation between heart vector and leads according to the principles of physics. It then follows that an ECG lead must be treated as a vector (lead vector) and that the lead voltage is not simply proportional to the projection of the vector on the lead, but must be multiplied by the value (length) of the lead vector, the lead strength. Anatomical lead axis and electrical lead axis are different entities and the anatomical body space must be distinguished from electrical space. Appreciation of these underlying physical principles should contribute to a better understanding of the ECG. The development of these principles by Burger is described, together with some personal notes and a sketch of the personality of this pioneer of medical physics.

  2. Numerical Solution to Generalized Burgers'-Fisher Equation Using Exp-Function Method Hybridized with Heuristic Computation

    PubMed Central

    Malik, Suheel Abdullah; Qureshi, Ijaz Mansoor; Amir, Muhammad; Malik, Aqdas Naveed; Haq, Ihsanul

    2015-01-01

    In this paper, a new heuristic scheme for the approximate solution of the generalized Burgers'-Fisher equation is proposed. The scheme is based on the hybridization of Exp-function method with nature inspired algorithm. The given nonlinear partial differential equation (NPDE) through substitution is converted into a nonlinear ordinary differential equation (NODE). The travelling wave solution is approximated by the Exp-function method with unknown parameters. The unknown parameters are estimated by transforming the NODE into an equivalent global error minimization problem by using a fitness function. The popular genetic algorithm (GA) is used to solve the minimization problem, and to achieve the unknown parameters. The proposed scheme is successfully implemented to solve the generalized Burgers'-Fisher equation. The comparison of numerical results with the exact solutions, and the solutions obtained using some traditional methods, including adomian decomposition method (ADM), homotopy perturbation method (HPM), and optimal homotopy asymptotic method (OHAM), show that the suggested scheme is fairly accurate and viable for solving such problems. PMID:25811858

  3. Professor Herman Burger (1893-1965), eminent teacher and scientist, who laid the theoretical foundations of vectorcardiography--and electrocardiography.

    PubMed

    van Herpen, Gerard

    2014-01-01

    Einthoven not only designed a high quality instrument, the string galvanometer, for recording the ECG, he also shaped the conceptual framework to understand it. He reduced the body to an equilateral triangle and the cardiac electric activity to a dipole, represented by an arrow (i.e. a vector) in the triangle's center. Up to the present day the interpretation of the ECG is based on the model of a dipole vector being projected on the various leads. The model is practical but intuitive, not physically founded. Burger analysed the relation between heart vector and leads according to the principles of physics. It then follows that an ECG lead must be treated as a vector (lead vector) and that the lead voltage is not simply proportional to the projection of the vector on the lead, but must be multiplied by the value (length) of the lead vector, the lead strength. Anatomical lead axis and electrical lead axis are different entities and the anatomical body space must be distinguished from electrical space. Appreciation of these underlying physical principles should contribute to a better understanding of the ECG. The development of these principles by Burger is described, together with some personal notes and a sketch of the personality of this pioneer of medical physics. PMID:24506911

  4. Characterization of selected wild Mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties.

    PubMed

    Ganhão, Rui; Estévez, Mario; Kylli, Petri; Heinonen, Marina; Morcuende, David

    2010-08-11

    In the present study, water, ethanolic, and methanolic extracts from seven selected wild fruits originally from the Mediterranean area, namely, strawberry tree ( Arbutus unedo L., AU), azarole ( Crataegus azarolus L., CA), common hawthorn ( Crataegus monogyna L., CM), blackthorn ( Prunus spinosa L., PS), dog rose ( Rosa canina L., RC), elm-leaf blackberry ( Rubus ulmifolius Schott, RU), and rowan ( Sorbus aucuparia L., SA), were analyzed for the total amount and profile of phenolic compounds and for the in vitro antioxidant activity against the DPPH and ABTS radicals (study 1). The seven fruits showed different chemical compositions, which consequently led to different antioxidant potentials. Among the seven fruits initially analyzed, AU, CM, RC, and RU had the highest amount of phenolic compounds and displayed the greatest antioxidant activity in vitro. Extracts from these four fruits were tested as inhibitors of lipid oxidation in raw pork burger patties subjected to refrigerated storage at 2 degrees C for 12 days (study 2). The quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), hexanal content, and color stability were used as indicators of oxidative reactions. The four selected fruits displayed intense antioxidant activity against lipid oxidation, which highlights the potential usage of these fruits as ingredients for the manufacture of healthy meat products. Among them, RC and AU were particularly efficient as their protective effect against lipid oxidation was more intense than that displayed by quercetin (230 mg/kg of burger patty). PMID:20681673

  5. The Energy Spectrum of Fronts: Time Evolution of Shocks in Burgers[lsquor] Equation.

    NASA Astrophysics Data System (ADS)

    Boyd, John P.

    1992-01-01

    Andrews and Hoskins used semigeostrophic theory to argue that the energy spectrum of a front should decay like the 8/3 power of the wavenumber. They note, however, that their inviscid analysis is restricted to the very moment of breaking; that is, to the instant t = t when the vorticity first becomes infinite. In this paper, Burgers' equation is used to investigate the postbreaking behavior of fronts. We find that for t > t, the front rapidly evolves to a jump discontinuity. Combining our analysis with the Eady wave/Burgers[ldquor] study of Blumen, we find that the energy spectrum is more accurately approximated by the 8/3 power of the wavenumber, rather than by the k2 energy spectrum of a discontinuity, for less than two hours after the time of breaking.We also offer two corrections. Cai et al. improve a pseudospectral algorithm by fitting the spectrum of a jump discontinuity. This is not legitimate at t = t because the front initially forms with a cube root singularity and its spectral coefficients decay at a different rate. Whitham claims that for t > t, the characteristic equation has two roots. We show by explicit solution that there are actually three.

  6. [Ovarian tumours--accuracy of frozen section diagnosis].

    PubMed

    Ivanov, S; Ivanov, S; Khadzhiolov, N

    2005-01-01

    A retrospective study of 450 ovarian biopsy results were examined for the period of 1998 till 2004 to evaluate the accuracy of frozen section diagnosis. In addition to this we performed a review of the literature for all previous studies in this field in order to study the accuracy rates of the different clinics throughout the world. The histhopathological results of the frozen section diagnosis were equal with the diagnosis of the paraffin blocks in 90%. The sensitivity rates for benign, malignant and borderline tumours, were 96%, 84% and 60% respectively. We had 10 patients (2,1%) false-positive results (overdiagnosed) and 26 (5,2%) false-negative results (underdiagnosed) in frozen section examinations. Frozen section examination of mucinous tumours showed hogher underdiagnosis--18%. The review of the literature showed that there is no significant difference in accuracy rates of frozen section diagnosis for benign and malignant ovarian tumours in relation with time. We found low accuracy rates for borderline tumours which was similar with most of the foreign publications. However the accuracy of the frozen section diagnosis is bettering with the time. As a result of this we conclude that the accuracy rates of the frozen section diagnosis for evaluation of the malignant and benign tumours is quite enough for correct diagnosis. Since accuracy rates for borderline ovarian tumours are low we have to take care and attention of improvement in this field.

  7. [Adaptability of sweet corn ears to a frozen process].

    PubMed

    Ramírez Matheus, Alejandra O; Martínez, Norelkys Maribel; de Bertorelli, Ligia O; De Venanzi, Frank

    2004-12-01

    The effects of frozen condition on the quality of three sweet corn ears (2038, 2010, 2004) and the pattern (Bonanza), were evaluated. Biometrics characteristics like ear size, ear diameter, row and kernel deep were measured as well as chemical and physical measurement in fresh and frozen states. The corn ears were frozen at -95 degrees C by 7 minutes. The yield and stability of the frozen ears were evaluated at 45 and 90 days of frozen storage (-18 degrees C). The average commercial yield as frozen corn ear for all the hybrids was 54.2%. The industry has a similar value range of 48% to 54%. The ear size average was 21.57 cm, row number was 15, ear diameter 45.54 mm and the kernel corn deep was 8.57 mm. All these measurements were found not different from commercial values found for the industry. All corn samples evaluated showed good stability despites the frozen processing and storage. Hybrid 2038 ranked higher in quality. PMID:15969270

  8. A novel experiment for measuring infiltration into seasonal frozen soil

    NASA Astrophysics Data System (ADS)

    Demand, Dominic; Weiler, Markus

    2016-04-01

    Large parts of the northern hemisphere have at least seasonal frozen soils. Depending on the initial soil water content infiltration capacity can be reduced through pore blockage of ice. Many studies dealing with this topic used numerical modelling for estimating the effect of frozen soils on infiltration. Only a few studies investigated the influences of seasonal frozen soils on infiltration and runoff generation in field experiments. Some authors point out that preferential flow can be an important factor under frozen conditions, but only qualitative information are available so far. A missing methodology makes it hard to measure and quantify infiltration into frozen soils, especially the role of preferential flow. Therefore, a novel multi-method approach for measuring the influences of seasonal frozen soil on infiltration is presented. Sprinkling experiments with a rate of 50 mm/h were performed at frozen soil plots under wet and dry initial conditions in a grassland field site in the Black Forest, Germany. Additionally, two different water temperatures were used for the sprinkling experiments (~2°C and ~10°C). Thermal infrared imagery was tested for continuous, in-situ monitoring of the spatiotemporal soil thermal state during infiltration and the possibility to derive information on water flow. A dye tracer (Brilliant Blue FCF) was added to the infiltrating water and analyzed by image analysis for flow patterns and depth distribution. Thermal infrared imagery and dye tracer were used for the first time in field experiments in frozen soils and were tested for their potential to show the effect of preferential flow under frozen conditions. These information were related to observed soil moisture and temperature profiles measured with capacitance probes in five depths. Furthermore timing and amount of surface runoff was examined for all plots. Brilliant Blue flow patterns and surface runoff were compared against unfrozen soils with similar initial conditions

  9. Factors influencing intention to purchase beef in the Irish market.

    PubMed

    McCarthy, M; de Boer, M; O'Reilly, S; Cotter, L

    2003-11-01

    This paper reports on the findings of a study into consumer perceptions towards beef and the influence of these perceptions on consumption. Fishbein and Ajzen's [Belief, attitude, intention and behaviour. An introduction to theory and research (1995) Reading, MA: Addison-Wesley] Theory of Reasoned Action (TRA) provided a useful framework for this analysis. The influence of attitudes and important others (subjective norm) on intention to consume beef were explored. The findings support the usefulness of this model in understanding behaviour towards beef. In this study both attitude and the subjective norm influenced intention to consume beef, but it was attitude that was of greater importance. Health, eating enjoyment and safety were most important determinants of attitude with price, environment and animal welfare less so. An evaluation of the impact of the introduction of new information which related to one belief (health) was also conducted. Those indicating that they would consider increasing their consumption of beef had a more positive attitude towards beef and had more positive health and eating enjoyment beliefs about beef than the 'no' group who had significantly higher safety concerns. PMID:22063690

  10. Beef flavor: a review from chemistry to consumer.

    PubMed

    Kerth, Chris R; Miller, Rhonda K

    2015-11-01

    This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness.

  11. Generating attenuation-resistant frozen waves in absorbing fluid.

    PubMed

    Dorrah, Ahmed H; Zamboni-Rached, Michel; Mojahedi, Mo

    2016-08-15

    We demonstrate a class of nondiffracting beams, called frozen waves, with a central spot that can be made to maintain a predefined intensity profile while propagating in an absorbing fluid. Frozen waves are composed of Bessel beams with different transverse and longitudinal wavenumbers, and are generated using a programmable spatial light modulator. The attenuation-resistant frozen waves demonstrated here address the problem of propagation losses in absorbing media. This development can be beneficial for many applications in particle micro-manipulation, data communications, remote sensing, and imaging. PMID:27519067

  12. Experiences with frozen blood products in the Netherlands military.

    PubMed

    Lelkens, C C M; Koning, J G; de Kort, B; Floot, I B G; Noorman, F

    2006-06-01

    For peacekeeping and peace enforcing missions abroad the Netherlands Armed Forces decided to use universal donor frozen blood products in addition to liquid products. This article describes our experiences with the frozen blood inventory, with special attention to quality control. It is shown that all thawed (washed) blood products are in compliance with international regulations and guidelines. By means of the -80 degrees C frozen stock of red cells, plasma and platelets readily available after thaw (and wash), we can now safely reduce shipments and abandon the backup 'walking' blood bank, without compromising the availability of blood products in theatre. PMID:16815757

  13. Generating attenuation-resistant frozen waves in absorbing fluid.

    PubMed

    Dorrah, Ahmed H; Zamboni-Rached, Michel; Mojahedi, Mo

    2016-08-15

    We demonstrate a class of nondiffracting beams, called frozen waves, with a central spot that can be made to maintain a predefined intensity profile while propagating in an absorbing fluid. Frozen waves are composed of Bessel beams with different transverse and longitudinal wavenumbers, and are generated using a programmable spatial light modulator. The attenuation-resistant frozen waves demonstrated here address the problem of propagation losses in absorbing media. This development can be beneficial for many applications in particle micro-manipulation, data communications, remote sensing, and imaging.

  14. [Economic dimension and environmental impact of beef production in France].

    PubMed

    Peyraud, Jean-Louis

    2011-11-01

    Following recent publication of data on its environmental impact, beef production is being strongly challenged. However, these data concern global ruminant production, which is highly diverse and does not necessarily correspond to the European and French situations. While it is undeniable that ruminant production contributes to global warming, there are several ways of mitigating greenhouse gas emissions, and permanent pastures serve as carbon sinks. Beef production is also a vital economic sector for many regions, where it would not be possible to produce cereals or to develop intensive animal production systems. Beef production also contributes to many collective services, justifying its continued financial support.

  15. Subunit arrangement in beef heart complex III

    SciTech Connect

    Gonzalez-Halphen, D.; Lindorfer, M.A.; Capaldi, R.A.

    1988-09-06

    Beef heart mitochondrial complex III was separated into 12 polypeptide bands representing 11 different subunits by using the electrophoresis conditions described previously. Eight of the 12 polypeptide bands were identified from their NH/sub 2/-terminal sequences as obtained by electroblotting directly from the NaDodSO/sub 4/-polyacrylamide gel onto a solid support. The topology of the subunits in complex III was explored by three different approaches. (1) Protease digestion experiments of submitochrondial particles in the presence and absence of detergent showed that subunits II and VI are on the M side of the inner membrane and subunits V and XI on the C side. (2) Labeling experiments with the membrane-intercalated probes (/sup 125/I)TID and arylazidoPE indicated that cytochrome b is the predominant bilayer embedded subunit of complex III, while the non-heme iron protein appears to be peripherally located. (3) Cross-linking studies with carbodiimides and homobifunctional cleavable reagents demonstrated that near-neighbor pairs include subunits I+II, II+VI, III+VI, IV+V, V+X, and V+VII. The cytochrome c binding site was found to include subunits IV, VII, and X. The combined data are used to provide an updated model of the topology of beef heart complex III.

  16. Therapeutic surfactant-stripped frozen micelles

    PubMed Central

    Zhang, Yumiao; Song, Wentao; Geng, Jumin; Chitgupi, Upendra; Unsal, Hande; Federizon, Jasmin; Rzayev, Javid; Sukumaran, Dinesh K.; Alexandridis, Paschalis; Lovell, Jonathan F.

    2016-01-01

    Injectable hydrophobic drugs are typically dissolved in surfactants and non-aqueous solvents which can induce negative side-effects. Alternatives like ‘top-down' fine milling of excipient-free injectable drug suspensions are not yet clinically viable and ‘bottom-up' self-assembled delivery systems usually substitute one solubilizing excipient for another, bringing new issues to consider. Here, we show that Pluronic (Poloxamer) block copolymers are amenable to low-temperature processing to strip away all free and loosely bound surfactant, leaving behind concentrated, kinetically frozen drug micelles containing minimal solubilizing excipient. This approach was validated for phylloquinone, cyclosporine, testosterone undecanoate, cabazitaxel and seven other bioactive molecules, achieving sizes between 45 and 160 nm and drug to solubilizer molar ratios 2–3 orders of magnitude higher than current formulations. Hypertonic saline or co-loaded cargo was found to prevent aggregation in some cases. Use of surfactant-stripped micelles avoided potential risks associated with other injectable formulations. Mechanistic insights are elucidated and therapeutic dose responses are demonstrated. PMID:27193558

  17. Perioperative coagulation management--fresh frozen plasma.

    PubMed

    Kor, Daryl J; Stubbs, James R; Gajic, Ognjen

    2010-03-01

    Clinical studies support the use of perioperative fresh frozen plasma (FFP) in patients who are actively bleeding with multiple coagulation factor deficiencies and for the prevention of dilutional coagulopathy in patients with major trauma and/or massive haemorrhage. In these settings, current FFP dosing recommendations may be inadequate. However, a substantial proportion of FFP is transfused in non-bleeding patients with mild elevations in coagulation screening tests. This practice is not supported by the literature, is unlikely to be of benefit and unnecessarily exposes patients to the risks of FFP. The role of FFP in reversing the effects of warfarin anticoagulation is dependent on the clinical context and availability of alternative agents. Although FFP is commonly transfused in patients with liver disease, this practice needs broad reconsideration. Adverse effects of FFP include febrile and allergic reactions, transfusion-associated circulatory overload and transfusion-related acute lung injury. The latter is the most serious complication, being less common with the preferential use of non-alloimmunised, male-donor predominant plasma. FP24 and thawed plasma are alternatives to FFP with similar indications for administration. Both provide an opportunity for increasing the safe plasma donor pool. Although prothrombin complex concentrates and factor VIIa may be used as alternatives to FFP in a variety of specific clinical contexts, additional study is needed.

  18. Therapeutic surfactant-stripped frozen micelles

    NASA Astrophysics Data System (ADS)

    Zhang, Yumiao; Song, Wentao; Geng, Jumin; Chitgupi, Upendra; Unsal, Hande; Federizon, Jasmin; Rzayev, Javid; Sukumaran, Dinesh K.; Alexandridis, Paschalis; Lovell, Jonathan F.

    2016-05-01

    Injectable hydrophobic drugs are typically dissolved in surfactants and non-aqueous solvents which can induce negative side-effects. Alternatives like `top-down' fine milling of excipient-free injectable drug suspensions are not yet clinically viable and `bottom-up' self-assembled delivery systems usually substitute one solubilizing excipient for another, bringing new issues to consider. Here, we show that Pluronic (Poloxamer) block copolymers are amenable to low-temperature processing to strip away all free and loosely bound surfactant, leaving behind concentrated, kinetically frozen drug micelles containing minimal solubilizing excipient. This approach was validated for phylloquinone, cyclosporine, testosterone undecanoate, cabazitaxel and seven other bioactive molecules, achieving sizes between 45 and 160 nm and drug to solubilizer molar ratios 2-3 orders of magnitude higher than current formulations. Hypertonic saline or co-loaded cargo was found to prevent aggregation in some cases. Use of surfactant-stripped micelles avoided potential risks associated with other injectable formulations. Mechanistic insights are elucidated and therapeutic dose responses are demonstrated.

  19. Prevalence and distribution of Arcobacter spp. in raw milk and retail raw beef.

    PubMed

    Shah, A H; Saleha, A A; Murugaiyah, M; Zunita, Z; Memon, A A

    2012-08-01

    A total of 106 beef samples which consisted of local (n = 59) and imported (n = 47) beef and 180 milk samples from cows (n = 86) and goats (n = 94) were collected from Selangor, Malaysia. Overall, 30.2% (32 of 106) of beef samples were found positive for Arcobacter species. Imported beef was significantly more contaminated (46.80%) than local beef (16.9%). Arcobacter butzleri was the species isolated most frequently from imported (81.8%) and local (60%) beef, followed by Arcobacter cryaerophilus in local (33.3%) and imported (18.2%) beef samples. Only one local beef sample (10%) yielded Arcobacter skirrowii. Arcobacter species were detected from cow's milk (5.8%), with A. butzleri as the dominant species (60%), followed by A. cryaerophilus (40%), whereas none of the goat's milk samples were found positive for Arcobacter. This is the first report of the detection of Arcobacter in milk and beef in Malaysia. PMID:22856572

  20. Prevalence and quantification of Listeria monocytogenes in beef offal at retail level in Selangor, Malaysia.

    PubMed

    Kuan, Chee Hao; Wong, Woan Chwen; Pui, Chai Fung; Mahyudin, Nor Ainy; Tang, John Yew Huat; Nishibuchi, Mitsuaki; Radu, Son

    2013-12-01

    A total of 63 beef offal samples (beef liver = 16; beef lung = 14; beef intestine = 9; beef tripe = 15; beef spleen = 9) from three wet markets (A, B, and C) in Selangor, Malaysia were examined for the prevalence and microbial load of Listeria monocytogenes. A combination of the most probable number and polymerase chain reaction (MPN-PCR) method was employed in this study. It was found that L. monocytogenes detected in 33.33% of the beef offal samples. The prevalence of L. monocytogenes in beef offal purchased from wet markets A, B, and C were 22.73%, 37.50% and 41.18% respectively. The density of L. monocytogenes in all the samples ranged from < 3 up to > 2,400 MPN/g. The findings in this study indicate that beef offal can be a potential vehicle of foodborne listeriosis. PMID:24688507

  1. Prevalence and distribution of Arcobacter spp. in raw milk and retail raw beef.

    PubMed

    Shah, A H; Saleha, A A; Murugaiyah, M; Zunita, Z; Memon, A A

    2012-08-01

    A total of 106 beef samples which consisted of local (n = 59) and imported (n = 47) beef and 180 milk samples from cows (n = 86) and goats (n = 94) were collected from Selangor, Malaysia. Overall, 30.2% (32 of 106) of beef samples were found positive for Arcobacter species. Imported beef was significantly more contaminated (46.80%) than local beef (16.9%). Arcobacter butzleri was the species isolated most frequently from imported (81.8%) and local (60%) beef, followed by Arcobacter cryaerophilus in local (33.3%) and imported (18.2%) beef samples. Only one local beef sample (10%) yielded Arcobacter skirrowii. Arcobacter species were detected from cow's milk (5.8%), with A. butzleri as the dominant species (60%), followed by A. cryaerophilus (40%), whereas none of the goat's milk samples were found positive for Arcobacter. This is the first report of the detection of Arcobacter in milk and beef in Malaysia.

  2. Heterocyclic aromatic amine content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The aims of the current study were to investigate the presence of carcinogenic and mutagenic heterocyclic aromatic amines (HAAs) in chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants and the effects of green tea extract addition (GTE) to the covering material as wel...

  3. Analytical solutions for wall slip effects on magnetohydrodynamic oscillatory rotating plate and channel flows in porous media using a fractional Burgers viscoelastic model

    NASA Astrophysics Data System (ADS)

    Maqbool, Khadija; Anwar Bég, O.; Sohail, Ayesha; Idreesa, Shafaq

    2016-05-01

    The theoretical analysis of magnetohydrodynamic (MHD) incompressible flows of a Burgers fluid through a porous medium in a rotating frame of reference is presented. The constitutive model of a Burgers fluid is used based on a fractional calculus formulation. Hydrodynamic slip at the wall (plate) is incorporated and the fractional generalized Darcy model deployed to simulate porous medium drag force effects. Three different cases are considered: namely, the flow induced by a general periodic oscillation at a rigid plate, the periodic flow in a parallel plate channel and, finally, the Poiseuille flow. In all cases the plate(s) boundary(ies) are electrically non-conducting and a small magnetic Reynolds number is assumed, negating magnetic induction effects. The well-posed boundary value problems associated with each case are solved via Fourier transforms. Comparisons are made between the results derived with and without slip conditions. Four special cases are retrieved from the general fractional Burgers model, viz. Newtonian fluid, general Maxwell viscoelastic fluid, generalized Oldroyd-B fluid and the conventional Burgers viscoelastic model. Extensive interpretation of graphical plots is included. We study explicitly the influence of the wall slip on primary and secondary velocity evolution. The model is relevant to MHD rotating energy generators employing rheological working fluids.

  4. View of the highway, approach to the Frozen Lake switchback ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    View of the highway, approach to the Frozen Lake switchback curve, looking east. Proposed realignment will shift the road slightly to the south (right) - Beartooth Highway, Red Lodge, Montana to Cooke City, Montana, Cody, Park County, WY

  5. Cholera associated with imported frozen coconut milk--Maryland, 1991.

    PubMed

    1991-12-13

    During August 1991, three cases of cholera in Maryland were associated with the consumption of frozen coconut milk imported from Asia. Following an investigation, the product was recalled, and no other cases have been reported. PMID:1961175

  6. [Hygienic evaluation of frozen and canned Pacific saury (Cololabis saira)].

    PubMed

    Shul'gin, Iu P

    2004-01-01

    The storage of frozen Pacific saury (Cololabis saira) and the cans prepared from the latter in the refrigerator was examined for its impact on their quality. Changes in the parameters of proteins and lipids were studied in the samples of frozen Pacific saury during storage and of the cans prepared from the fish. The relative food value of the frozen fish was determined by biological tests using the infusoria Tetrachymena pyriformis. It was established that storage of frozen Pacific saury led to flesh protein and lipid degradation whose depth determined the loss of the food value of the fish. The results of biological tests fully correlate with the data of chemical analysis in assessing the quality of raw fish stored in the refrigerator. PMID:15197858

  7. Frozen Embryos May Boost Pregnancy Odds for Some Women

    MedlinePlus

    ... embryos is generally preferred over frozen embryos for in vitro fertilization (IVF). But, some evidence has suggested that using ... Services, or federal policy. More Health News on: Assisted Reproductive Technology Recent Health News Related MedlinePlus Health Topics Assisted ...

  8. View of the highway, from above the switchbacks between Frozen ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    View of the highway, from above the switchbacks between Frozen Lake and Bar Drift, looking northeast, showing the retained alignment across the Beartooth Plateau - Beartooth Highway, Red Lodge, Montana to Cooke City, Montana, Cody, Park County, WY

  9. View of the highway, at the Frozen Lake switchback curve, ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    View of the highway, at the Frozen Lake switchback curve, looking northwest. The proposed realignment would be just to the southeast (right) of the existing alignment - Beartooth Highway, Red Lodge, Montana to Cooke City, Montana, Cody, Park County, WY

  10. View of the highway, from above the switchbacks between Frozen ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    View of the highway, from above the switchbacks between Frozen Lake and Bar Drift, looking south, showing the setting and retained alignment - Beartooth Highway, Red Lodge, Montana to Cooke City, Montana, Cody, Park County, WY

  11. View of the highway, lower west summit switchbacks between Frozen ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    View of the highway, lower west summit switchbacks between Frozen Lake and Bar Drift, looking northwest, showing retained alignment - Beartooth Highway, Red Lodge, Montana to Cooke City, Montana, Cody, Park County, WY

  12. View of the highway, from the switchbacks above Frozen Lake ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    View of the highway, from the switchbacks above Frozen Lake (in midground), looking southwest, showing the general setting and retained switchback alignments - Beartooth Highway, Red Lodge, Montana to Cooke City, Montana, Cody, Park County, WY

  13. View of the highway, from just north of the frozen ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    View of the highway, from just north of the frozen Lake switchback, looking northwest, showing the retained alignment - Beartooth Highway, Red Lodge, Montana to Cooke City, Montana, Cody, Park County, WY

  14. A retrospective study of single frozen-thawed blastocyst transfer

    PubMed Central

    Ryu, Eun Kyung; Song, Seung Hyun; Yoon, San Hyun; Lim, Kyung Sil; Lee, Won Don; Lim, Jin Ho

    2016-01-01

    Objective To study the clinical outcomes of single frozen-thawed blastocyst transfer cycles according to the hatching status of frozen-thawed blastocysts. Methods Frozen-thawed blastocysts were divided into three groups according to their hatching status as follows: less-than-expanded blastocyst (≤EdB), hatching blastocyst (HgB), and hatched blastocyst (HdB). The female age and infertility factors of each group were evaluated. The quality of the single frozen-thawed blastocyst was also graded as grade A, tightly packed inner cell mass (ICM) and many cells organized in the trophectoderm epithelium (TE); grade B, several and loose ICM and TE; and grade C, very few ICM and a few cells in the TE. The clinical pregnancy and implantation rate were compared between each group. The data were analyzed by either t-test or chi-square analysis. Results There were no statistically significant differences in average female ages, infertility factors, or the distribution of blastocyst grades A, B, and C in each group. There was no significant difference in the clinical pregnancy and implantation rate of each group according to their blastocyst grade. However, there was a significant difference in the clinical pregnancy and implantation rate between each group. In the HdB group, the clinical pregnancy and implantation rate were similar regardless of the blastocyst quality. Conclusion There was an effect on the clinical outcomes depending on whether the blastocyst hatched during single frozen-thawed blastocyst transfer. When performing single frozen-thawed blastocyst transfer, the hatching status of the frozen-thawed blastocyst may be a more important parameter for clinical outcomes than the quality of the frozen-thawed blastocyst. PMID:27358829

  15. Preparation of slides for microscopy from frozen tissue sections.

    PubMed

    Bachman, Julia

    2013-01-01

    Freezing tissue is a convenient method for long-term storage. In addition, sectioning tissue under frozen conditions or embedded within a frozen matrix allows for stabilization of tissue during the sectioning process. This is advantageous for small and/or delicate tissue (e.g., rodent brains younger than postnatal day 7) and tissue that will be sectioned very thin (usually <150 μm).

  16. 78 FR 33344 - Certain Frozen Warmwater Shrimp From India: Preliminary Countervailing Duty Determination

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-06-04

    ... International Trade Administration Certain Frozen Warmwater Shrimp From India: Preliminary Countervailing Duty... are being provided to producers and exporters of certain frozen warmwater shrimp (frozen shrimp) from... frozen warmwater shrimp and prawns, whether wild-caught (ocean harvested) or farm-raised (produced...

  17. 9 CFR 327.21 - Inspection procedures for chilled fresh and frozen boneless manufacturing meat.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... fresh and frozen boneless manufacturing meat. 327.21 Section 327.21 Animals and Animal Products FOOD....21 Inspection procedures for chilled fresh and frozen boneless manufacturing meat. (a) Definitions; sampling; standards. (1) Frozen boneless manufacturing meat is meat, frozen in the fresh state from...

  18. 9 CFR 327.21 - Inspection procedures for chilled fresh and frozen boneless manufacturing meat.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... fresh and frozen boneless manufacturing meat. 327.21 Section 327.21 Animals and Animal Products FOOD....21 Inspection procedures for chilled fresh and frozen boneless manufacturing meat. (a) Definitions; sampling; standards. (1) Frozen boneless manufacturing meat is meat, frozen in the fresh state from...

  19. 9 CFR 327.21 - Inspection procedures for chilled fresh and frozen boneless manufacturing meat.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... fresh and frozen boneless manufacturing meat. 327.21 Section 327.21 Animals and Animal Products FOOD....21 Inspection procedures for chilled fresh and frozen boneless manufacturing meat. (a) Definitions; sampling; standards. (1) Frozen boneless manufacturing meat is meat, frozen in the fresh state from...

  20. 7 CFR 52.802 - Grades of frozen red tart pitted cherries.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 2 2013-01-01 2013-01-01 false Grades of frozen red tart pitted cherries. 52.802... of Frozen Red Tart Pitted Cherries Product Description and Grades § 52.802 Grades of frozen red tart pitted cherries. (a) “U.S. Grade A” (or “U.S. Fancy”) is the quality of frozen red tart pitted...