Method of evaluating the vibration characteristics of a sporting implement such as a golf club

A method of evaluating the vibration characteristics of a golf club comprises identifying the natural frequencies of vibration of the golf club through a pseudorandom vibrational excitation of the club. The club is then excited at least at some of the identified natural frequencies and the club head is observed under a strobe light to identify and locate on the face of the club head the node lines corresponding to the vibrational mode shape for these natural frequencies. The intersection pattern of the node lines as observed and mapped on the club face and the offset of this pattern from the presumed sweet spot provides important information as to the likely feel this particular golf club will have. In addition, a method of impacting a golf club at the sweet spot with a predetermined force is disclosed to simulate the impact of the club with a golf ball. The frequency response curve represented by the vibration levels as a function of frequency is a useful indicator of the gross or absolute levels of vibration of the club. Various golf clubs can be compared against one another by comparing the areas underneath the frequency response curves for the various clubs

Magnetic antenna using metallic glass

A lightweight search-coil antenna or sensor assembly for detecting magnetic fields and including a multi-turn electromagnetic induction coil wound on a spool type coil form through which is inserted an elongated coil loading member comprised of metallic glass material wrapped around a dielectric rod. The dielectric rod consists of a plastic or a wooden dowel having a length which is relatively larger than its thickness so as to provide a large length-to-diameter ratio. A tri-axial configuration includes a housing in which is located three substantially identical mutually orthogonal electromagnetic induction coil assemblies of the type described above wherein each of the assemblies include an electromagnetic coil wound on a dielectric spool with an elongated metallic glass coil loading member projecting therethrough

Steak Location Within the Semitendinosus Muscle Impacts Metmyoglobin Accumulation on Steaks During Retail Display

Beef color is a major attribute consumers utilize to make purchasing decisions. It is estimated poor color shelf-life of beef steaks costs the meat industry more than $1 billion annually. Shelf-life color is influenced by a balance of two biochemical processes within steaks: metmyoglobin reducing ability and oxygen consumption. Steaks that exhibit a greater metmyoglobin reducing and a reduced oxygen consumption are typically characterized as more color stable. Characteristics of the muscle fiber or muscle cell are what determine the properties of a steak. Commonly, muscles with more oxidative fibers have an elevated oxygen consumption and reduced metmyoglobin reducing ability. The Semitendinosus muscle or eye of round possesses a divergent muscle fiber isoform distribution based on the location steaks are fabricated. The objective of this study was to examine effects of steak location on muscle fiber type distribution and metmyoglobin accumulation of Semitendinosus steaks

Length of Aging has Greater Effect than Lactic Acid Treatment on Color Stability of Beef Chuck Muscles

Lactic acid spray washes are widely used as an antimicrobial intervention in the beef industry. Sprays are typically applied to the exterior of carcasses and subprimal cuts to reduce or eliminate potential pathogenic bacteria. While the efficacy of these washes has been proven, other questions remain about their effect on color attributes of meat when applied to subprimal cuts. The objective of this study was to determine the effect of a lactic acid subprimal wash on the color stability of beef chuck rolls

Coarse Marbled Beef is Juicier and More Flavorful Than Fine or Medium Marbled Beef

Beef palatability and eating experience is driven primarily by U.S. Department of Agriculture quality grade and marbling levels. Beef USDA quality grade consists of both marbling levels and maturity. Conventionally, marbling texture has not been a consideration of quality grades. Currently, only one study has assessed the effects of marbling texture on beef palatability. Despite this, preferences for fine or medium marbling exist with both packers and retailers, as approximately 75% of branded beef programs under the supervision of USDA-AMS require fine or medium textured marbling, which equates to losses of premiums for packers and producers (USDA, 2016). The objective of the study was to evaluate the effects of marbling texture on trained sensory panel ratings of beef strip loin steaks of varying USDA quality grades and marbling textures

Marbling Texture Does Not Affect Consumer Preference of Beef Strip Loin Steaks

In the beef industry, U.S. Department of Agriculture quality grades and marbling levels have long been associated with beef palatability and eating experience. Marbling score and maturity are the two major components of USDA quality grade. Traditionally, marbling texture has not been considered a factor of marbling score; however, there are often discernments at both the packer and retail level, as more than 75% of branded beef programs supervised by USDA-AMS have a specification of fine or medium textured marbling (USDA, 2015). Additionally, in some cases, fine and medium textured steaks are graded higher than their coarse counterparts, which results in a loss of possible premiums for producers and packers. There is very little research evaluating marbling texture and its effect on palatability and eating experience

α-Synuclein and Noradrenergic Modulation of Immune Cells in Parkinson’s Disease Pathogenesis

α-synuclein (α-syn) pathology and loss of noradrenergic neurons in the locus coeruleus (LC) are among the most ubiquitous features of Parkinson’s disease (PD). While noradrenergic dysfunction is associated with non-motor symptoms of PD, preclinical research suggests that the loss of LC norepinephrine (NE), and subsequently its immune modulatory and neuroprotective actions, may exacerbate or even accelerate disease progression. In this review, we discuss the mechanisms by which α-syn pathology and loss of central NE may directly impact brain health by interrupting neurotrophic factor signaling, exacerbating neuroinflammation, and altering regulation of innate and adaptive immune cells

Stability and collapse of rapidly rotating, supramassive neutron stars: 3D simulations in general relativity

We perform 3D numerical simulations in full general relativity to study the stability of rapidly rotating, supramassive neutron stars at the mass-shedding limit to dynamical collapse. We adopt an adiabatic equation of state with $\Gamma = 2$ and focus on uniformly rotating stars. We find that the onset of dynamical instability along mass-shedding sequences nearly coincides with the onset of secular instability. Unstable stars collapse to rotating black holes within about one rotation period. We also study the collapse of stable stars which have been destabilized by pressure depletion (e.g. via a phase transition) or mass accretion. In no case do we find evidence for the formation of massive disks or any ejecta around the newly formed Kerr black holes, even though the progenitors are rapidly rotating.Comment: 16 pages, to appear in Phys. Rev.

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties

Citation: Wilfong, A. K., McKillip, K. V., Gonzalez, J. M., Houser, T. A., Unruh, J. A., Boyle, E. A. E., & O'Quinn, T. G. (2016). Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties. Journal of Animal Science, 94(11), 4943-4958. doi:10.2527/jas2016-0894The objective of this study was to determine the effect of brand and product identification on consumer palatability ratings of ground beef patties. Six treatments were used in the study: 90/10 Certified Angus Beef (CAB) ground sirloin, 90/10 ground beef, 80/20 CAB ground chuck, 80/20 ground chuck, 80/20 ground beef, and 73/27 CAB ground beef. Ground beef was processed into 151.2-g patties using a patty former with 2 consecutively formed patties assigned to blind consumer testing and the following 2 assigned to informed testing. Following cooking to 74 degrees C, patties were cut into quarters and served to consumers. Consumers (n = 112) evaluated samples in 2 rounds for tenderness, juiciness, flavor liking, texture liking, and overall liking. Each trait was also rated as either acceptable or unacceptable. In the first round of testing, samples were blind evaluated, with no information about the treatments provided to consumers, but in the second round, product type and brand were disclosed prior to sample evaluation. Additionally, texture profile and shear force analyses were performed on patties from each treatment. Few differences were observed for palatability traits during blind consumer testing; however, during informed testing, 90/10 CAB ground sirloin was rated greatest (P < 0.05) for all palatability traits other than juiciness. Also, 90/10 CAB ground sirloin had increased (P < 0.05; (consumer informed score -consumer blind score)/consumer blind score) ratings for tenderness (17.4%), juiciness (36.5%), flavor liking (23.3%), texture liking (18.2%), and overall liking (24.7%) due to brand disclosure. Increased (P < 0.05) ratings were found for CAB products for multiple traits due to treatment disclosure, whereas the only non-CAB-branded product that received increased (P < 0.05) ratings during informed testing was 90/10 ground beef for tenderness and juiciness. Texture results indicated that decreased fat level increased hardness, cohesiveness, gumminess, and chewiness. These results indicate that when sampling ground beef without brand and product information, few consumers find differences in eating quality among ground beef treatments; however, when consumers are aware of the brand, fat level, and subprimal blend prior to sampling, these factors have a large impact on consumer eating satisfaction