Representation of Screen Marbling Techniques with Reactive and Vat Dyes Combination on Textiles and Fashion Design Products for the Ghanaian Market

Textile products are not only patronised for their functionality and communicative purposes, but equally for their aesthetics. Marbling has been a cherished art for centuries with attractive and intricate designs used for decorative purposes. The study explores the possibility of transferring marbling designs using reactive and vat dyes combination through screen printing method to produce fabrics that can be fashioned into garments and accessories. The study employed both descriptive and experimental methods to assess market trends of existing fabric designs in selected markets in the country and then produce marbling effects using vat and reactive dyes to popularise the art for everyday usage in fabric, garments and accessories. Mercerized cotton was used as based material for the printing processes which were fashioned into garments and accessories. The market survey on existing fabric designs revealed non-availability of designs reflecting the silk screen marbling effects using vat dyes as print paste on reactive dyed backgrounds in the Ghanaian market, hence paving the way for the experiment to that effect. The results from the experiment established that the fluidity of the marbling designs with its colour integration in aesthetic manner makes it favourable to compete in the fabric market. This, the researchers believed forms the basis for more further study in exploring related arts as means of expanding creativity and creating jobs for the youth. The recommendation was mainly on further study to improve on colour matching techniques for enhanced and varied outcomes.Keywords: Aesthetics, Marbling techniques, African prints, Vat and Reactive DyesDOI: 10.7176/ADS/80-05Publication date: January 31st 202

The Making of Prints: Forms and Techniques of Printmaking in Nigeria

Printmaking is a novel medium of artistic expression whose invention transcends the necessity to pragmatically disseminate information; it also cuts across the ecstasy of creative experimentation. The print is the ingenious creation of an artist, who instead of the paintbrush and canvas has chosen printmaking tools to express himself. This medium enjoys a considerable influence among the contemporary Nigerian artists who engage in its production as an aesthetic means of expression. How are these prints produced? What form does the prints take, and what techniques are employed? Relying on field investigation, this paper reveals how printmaking artists in Nigeria have explored the possibilities of the medium to create prints in a unique style and form. Keywords: Printmaking, Nigerian art, printmaking technique, woodcut, intaglio, Bruce Onobrakpeya DOI: 10.7176/ADS/71-06 Publication date:March 31st 2019

In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin

publishedVersio

A new approach to measuring Overall Liking with the Many-Facet Rasch Model

The 9-point hedonic scale is the most common hedonic rating scale used to provide an assessment of overall liking. Studies have shown that consumer judgements of overall liking could be influenced by their ratings of the liking of flavour, texture, aroma or appearance. However, this is not directly taken into account when using the holistic variable of overall liking. A new approach is proposed for measuring overall liking that is firstly based on initially considering what sensory characteristics (attributes or modalities) defines the latent sensory construct of OVERALL LIKING. The aim of this study was to develop a single measure of Overall Liking that incorporates the relative importance of liking ratings from different sensory characteristics by applying a Many-Facet Rasch model to produce interval-scaled estimates of Overall Liking. A homogeneity test found significant differences (p < 0.01) between the Rasch means estimates of the cured 10 hams that were evaluated by a consumer panel (n = 90), with the two different definitions of the Rasch measure of Overall Liking. No significant differences were found when comparing Rasch measures with raw scores using an intrablock BIB ANOVA and Durbin test. The degree of Relevance, shown on a Many-Facet Wright map, indicated the extent which a variable contributed to the measure of Overall Liking. Of the 10 sensory attributes used for the Individual Attribute Measure, Hardness and Juiciness contributed the most, while Sweetness and Typical Flavour contributed the least. However, the modalities used in rating the Likings of Overall Flavour, Texture, Aroma and Appearance contributed almost to the same extent to Overall Liking in the Total Attribute Measure. The Wright Map also showed that the categories on the 9-point hedonic scale were unequally spaced and the distance between them became increasingly larger the further away from the central category of ‘Neither like nor dislike’

A new approach to measuring Overall Liking with the Many-Facet Rasch Model

The 9-point hedonic scale is the most common hedonic rating scale used to provide an assessment of overall liking. Studies have shown that consumer judgements of overall liking could be influenced by their ratings of the liking of flavour, texture, aroma or appearance. However, this is not directly taken into account when using the holistic variable of overall liking. A new approach is proposed for measuring overall liking that is firstly based on initially considering what sensory characteristics (attributes or modalities) defines the latent sensory construct of OVERALL LIKING. The aim of this study was to develop a single measure of Overall Liking that incorporates the relative importance of liking ratings from different sensory characteristics by applying a Many-Facet Rasch model to produce interval-scaled estimates of Overall Liking. A homogeneity test found significant differences (p < 0.01) between the Rasch means estimates of the cured 10 hams that were evaluated by a consumer panel (n = 90), with the two different definitions of the Rasch measure of Overall Liking. No significant differences were found when comparing Rasch measures with raw scores using an intrablock BIB ANOVA and Durbin test. The degree of Relevance, shown on a Many-Facet Wright map, indicated the extent which a variable contributed to the measure of Overall Liking. Of the 10 sensory attributes used for the Individual Attribute Measure, Hardness and Juiciness contributed the most, while Sweetness and Typical Flavour contributed the least. However, the modalities used in rating the Likings of Overall Flavour, Texture, Aroma and Appearance contributed almost to the same extent to Overall Liking in the Total Attribute Measure. The Wright Map also showed that the categories on the 9-point hedonic scale were unequally spaced and the distance between them became increasingly larger the further away from the central category of ‘Neither like nor dislike’

Impact of Pre-Mortem Factors on Meat Quality

Meat quality is associated with the chemical composition and metabolic state of skeletal muscle. This Special Issue aims to compile the recent literature with a focus on meat quality and pre-mortem factors that affect muscle metabolism. It includes nine research articles about various types of meat, as well as one review article about beef quality

Diet and genetics influence beef cattle performance and meat quality characteristics

A comprehensive review of the impact of tropical pasture grazing, nutritional supplementation during feedlot finishing and fat metabolism-related genes on beef cattle performance and meat-eating traits is presented. Grazing beef cattle on low quality tropical forages with less than 5.6% crude protein, 10% soluble starches and 55% digestibility experience liveweight loss. However, backgrounding beef cattle on high quality leguminous forages and feedlot finishing on high-energy diets increase meat flavour, tenderness and juiciness due to improved intramuscular fat deposition and enhanced mono- and polyunsaturated fatty acids. This paper also reviews the roles of stearoyl-CoA desaturase, fatty acid binding protein 4 and fatty acid synthase genes and correlations with meat traits. The review argues that backgrounding of beef cattle on Desmanthus, an environmentally well-adapted and vigorous tropical legume that can persistently survive under harsh tropical and subtropical conditions, has the potential to improve animal performance. It also identifies existing knowledge gaps and research opportunities in nutrition-genetics interactions aimed at a greater understanding of grazing nutrition, feedlot finishing performance, and carcass traits of northern Australian tropical beef cattle to enable red meat industry players to work on marbling, juiciness, tenderness and overall meat-eating characteristics