Realizations of κ\kappa-Minkowski space, Drinfeld twists and related symmetry algebras

Realizations of $\kappa$-Minkowski space linear in momenta are studied for time-, space- and light-like deformations. We construct and classify all such linear realizations and express them in terms of $\mathfrak{gl}(n)$ generators. There are three one-parameter families of linear realizations for time-like and space-like deformations, while for light-like deformations, there are only four linear realizations. The relation between deformed Heisenberg algebra, star product, coproduct of momenta and twist operator is presented. It is proved that for each linear realization there exists Drinfeld twist satisfying normalization and cocycle conditions. $\kappa$-deformed $\mathfrak{igl}(n)$-Hopf algebras are presented for all cases. The $\kappa$-Poincar\'e-Weyl and $\kappa$-Poincar\'e-Hopf algebras are discussed. Left-right dual $\kappa$-Minkowski algebra is constructed from the transposed twists. The corresponding realizations are nonlinear. All known Drinfeld twists related to $\kappa$-Minkowski space are obtained from our construction. Finally, some physical applications are discussed.Comment: 35 pages, improved version accepted for publication in EPJ

Influence of ham weight, trimming and pressing on Istrian dry-cured ham seasoning loss

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Blood serum metabolites and meat quality in crossbred pigs experiencing different lairage time

Pigs of two crosses: A (Duroc x Swedish Landrace) x Pietrain (n=24) and B (Swedish Landrace x Large White) x Pietrain (n=26) were used to investigate the effects of different lairage time (2 and 24 hours) on levels of stress and meat quality traits. No direct effect of lairage time on cortisol, lactate, electrolytes and meat quality parameters was observed. However, after long lairage time, pigs showed lower level of glucose and higher CK, AST and ALT activity. Crossbred B pigs exposed to short lairage time, showed higher blood lactate, sodium, and potassium level, higher drip loss and lower pHi, whereas there were no significant differences between the crossbreeds in the long lairage group. The results indicate that long lairage time decreases blood glucose level and produces signs of muscle damage. In the short lairage period, the crossbreed B showed a higher response to pre-slaughter handling affecting the meat quality