Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

peer-reviewedRestructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS). The effects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was significantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater () a values than the control; however, after the cooking process, L, a, and b values were similar for all treatments. Textural assessment showed that elevating protein level increased () hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein effect on texture modification. The commercial binder produced a better bind in combination with protein ingredients. This facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.Department of Agriculture, Food and the Marin

In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

peer-reviewedThe effect of plant protein inclusion in cooked meat upon in vitro gastro-intestinal (GI) digestion was investigated. Pea protein isolate, rice protein and lentil flour were used to increase the protein content in a meat model system restructured using two transglutaminase enzymes [Activa®EB (TG) and Transgluseen™-M (TS)]. Restructured beef steaks were subjected to simulated GI digestion using the static INFOGEST method. Samples taken at different digestion times were analysed using SDS-PAGE, size exclusion-HPLC, free amino acid analysis and microscopy. SDS-PAGE analysis revealed significant protein hydrolysis during GI digestion. Most soluble peptides had a molecular weight smaller than 500 Da, corresponding to peptides of <5 amino acids, regardless of food treatment. The amounts of released, free amino acids isoleucine, lysine, phenylalanine and valine were higher (P < 0.05) in lentil-enriched restructured beef steaks following GI digestion. Confocal laser scanning microscopy (CSLM) revealed pronounced aggregation in digested samples. In vitro digestates of protein-enriched restructured beef steaks showed lower production of small molecular weight peptides. This study demonstrated how the bioaccessibility of protein-enriched restructured beef steaks are influenced by formulation and processing

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%

Changing practice in dementia care in the community: developing and testing evidence-based interventions, from timely diagnosis to end of life (EVIDEM)

Background Dementia has an enormous impact on the lives of individuals and families, and on health and social services, and this will increase as the population ages. The needs of people with dementia and their carers for information and support are inadequately addressed at all key points in the illness trajectory. Methods The Unit is working specifically on an evaluation of the impact of the Mental Capacity Act 2005, and will develop practice guidance to enhance concordance with the Act. Phase One of the study has involved baseline interviews with practitioners across a wide range of services to establish knowledge and expectations of the Act, and to consider change processes when new policy and legislation are implemented. Findings Phase 1, involving baseline interviews with 115 practitioners, identified variable knowledge and understanding about the principles of the Act. Phase 2 is exploring everyday decision-making by people with memory problems and their carers

Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry

The use of chlorella as a dietary supplement has great prospects. Nevertheless, the processing of chlorella is associated with certain difficulties that limit its use on an industrial scale. Problems with the processing are primarily related to the thick and strong cell wall of chlorella (50-100 nm), which is poorly digested by most vertebrate species due to its complex multilayer structure. Our experiments have shown that discharge pulse treatment contributes to the destruction of the strong cell wall of chlorella. The results of atomic force microscopy and the determination of the antioxidant activity of the suspension confirm this. A study of the chemical composition of dried chlorella biomass showed a content of 56.8% protein and 12.6% fat, which causes a high nutritional value of chlorella. The study of the physicochemical properties of the prepared chlorella preparation showed pronounced hydrophilicity of proteins. Observation of gels with different contents of chlorella preparation, formed during heating and subsequent cooling and stored for seven days at +8 °C, showed that the gels do not emit a synergistic liquid. Total gels based on the chlorella preparation are characterized by high stability. Based on the results obtained, we concluded that the preparation based on disintegrated chlorella has a high potential for functional and technological application in food technologie

Restrukturisasi daging sandung lamur menjadi patties burger menggunakan enzim transglutaminase

The processing of beef brisket into patties is one of a approach to increase the value of low-quality meat. Transglutaminase (TGase) enzyme was used to restructure the beef brisket more effective. This aim of this research was to determine the effect of different mechanical treatments and concentrations of TGase on the physical and chemical characteristics of brisket patties. The beef brisket was elaborated with mechanical treatment (milled and chopped) and different levels of the TGase (0.5%, 0.75%, and 1%). The products were distinguished by their physical properties (hardness, cohesiveness, springiness, chewiness, water holding capacity) and chemical properties (ash, protein, fat, water activity). The data were analyzed using 2x3 factorial completely randomized design (CRD) by GLM-ANOVA model of SPSS software with 4 repetitions. A significant increased (P0.05) was observed for the mechanical treatment (hardness, springiness, chewiness, WHC) and differences in TGase concentrations (cohesiveness, WHC). Regarding the proximate composition (ash, protein and fat), no significant differences (P0.05) were found. The effectiveness index analysis showed a combination of milled brisket with the addition of 1% TGase could be an efficient method to increase the physical properties

Non-invasive detection of the electromyographic activity of the deep extrinsic thumb muscles using surface electrodes

Includes bibliographical referencesMotivation: Conventional surface electromyography (EMG) methods cannot be used to detect deep muscle activation. A new non-invasive superficial and deep muscle EMG (sdEMG) technique has recently been used to derive the EMG activity of Brachialis and Tibialis Posterior muscles in the upper and lower limb respectively. The aim of the present study was to apply a modified version of sdEMG to the forearm to detect EMG activity of the deep extrinsic thumb muscles Flexor Pollicis Longus (FPL), Extensor Pollicis Longus (EPL), Extensor Pollicis Brevis (EPB) and Abductor Pollicis Longus (APL) using surface electrodes. Methods: High density monopolar EMG was detected from 2 concentric rings, each consisting of 20 custom designed and manufactured silver electrodes, placed at the distal and proximal thirds of the right forearm of 15 healthy male participants. The EMG signals were recorded by a custom synthesised from open source components, EMG amplifier system interfacing with a custom designed LabVIEW® program. The participants performed 10 repetitions of isometric thumb flexion (TFl), thumb extension (TEx), thumb abduction (TAb), thumb adduction (TAd), index finger flexion (IFFl) and index finger extension (IFEx). Each isometric contraction was performed in a randomized order at a standardized effort level of 30% of the participant's maximum voluntary contraction (verified by a custom designed and built thumb dynamometer). The Independent Component Analysis (ICA) algorithm, fastICA, was used to un-mix the 40 monopolar EMG waveforms (containing EMG activity attributable to both superficial and deep muscles) into 40 constitutive components, known as the Independent Components (ICs). The activation envelope of the ICs was found using a 250ms RMS smoothing filter and normalized between 0 and 1. A contraction sequence specific predicted EMG waveform based on intramuscular measurements (from existing studies in the literature) was created for each deep muscle and correlated with the processed ICs using Pearson's Correlation Coefficient (r). The ICs were ranked according to the corresponding r value and the highest r ranked IC for each muscle was considered to represent the recovered EMG activity from that particular muscle. Finally, a per sample basis accuracy, sensitivity and specificity analysis was conducted between each deep muscle's predicted EMG and highest r ranked IC at different activation thresholds. A linear mixed-effects statistical model was used to find the overall accuracy, sensitivity and specificity values over all the thresholds for each deep muscle. Results: Overall correlations of 0.81 for FPL (D), 0.88 for EPL (D), 0.92 for EPB (D) and 0.83 for APL (D) (p<0.001 for all muscles) were found between the predicted EMG waveforms and ICs. Using an activation threshold of 3 standard deviations above a resting baseline level, statistically significant (p<0.001) accuracy, sensitivity and specificity measures were found between the predicted EMG waveforms and top r ranked ICs for each of the deep muscles. The values of the 3 statistical measures (accuracy, sensitivity, specificity) for each of the deep muscles were: FPL (0.76, 0.88, 0.70); EPL (0.87, 0.85, 0.91); EPB (0.94, 0.93, 0.94); APL (0.80, 0.87, 0.87). Conclusions: The results indicate that this is the first non-invasive detection of the EMG activity of FPL (D), EPL (D), EPB (D) and APL (D). The ability to detect movement intention as a result of activation from these muscles may be of use for robot based targeted rehabilitation of the hand or in the control of prosthetic hand devices

International pharmaceutical price differences

The study compares manufacturer prices in Australia and seven other countries for 150 pharmaceuticals listed on the Pharmaceutical Benefits Scheme (PBS), as at 30 June 2000. The comprehensive study found that prices in the USA are between 80 to 160 per cent higher than in Australia, and prices in Canada, the UK and Sweden are around 50 per cent higher. Prices in Australia are closer to those in France, and about the same as those in Spain and New Zealand.pharmaceuticals - pricing - drugs - Pharmaceutical Benefit Scheme - PBS - subsidy - price comparisons - therapeutic groups - molecules

Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges

peer-reviewedAn exponential growth in the global demand for high quality proteins over the next 20 years is expected, mainly due to global population growth and the increasing awareness toward protein rich foods for more nutritive diets. Coupled with this, is the pressing need for more sustainable approaches within a bio-economy mindset. Although meat production is expected to increase to address this rising demand, a better use of the currently available resources provided by the food, and specially, the meat industry is required. In this regard, despite the high-quality proteins and other nutrients found in meat co-products; they are currently underused and their valorisation needs to be revisited. Also, emerging protein sources need to be investigated to alleviate the environmental pressure coming from the meat industry. In this review, the main focus was attributed to (i) the current and forthcoming challenges for the use of meat co-products as meat replacers to produce a new range of meat derived products (with high nutritional value, improved technological properties and better consumer acceptance); (ii) their performance regarding to the non-animal origin proteins currently used as meat protein replacers; and (iii) the allergenicity of the proteins that might fall into the category of novel protein sources