Can natural flavorings enhance the flavor of low-fat ground beef?

Natural flavorings were evaluated for use in low-fat ground beef, which frequently lacks flavor intensity. Three lean sources, A-maturity (young), E-maturity (mature cow), and imported (cow) beef round muscles, were used to formulate 7% and 25% fat ground beef. A-maturity fat was added to adjust fat levels. Controls (no added flavors) were prepared for each lean source. No additives were used in 25% fat controls, but 7% fat controls contained water (10%), carrageenan (.5%), and encapsulated salt (.38%). Four natural flavorings; Dried Cream Extract (DCE, Cumberland Packing Co., Inc.); Natural Prime Beef Base WONF #224545 and #224546 (224545, 224546, Tastemaker); and Hydrolyzed Vegetable Protein (HVP, A.C. Legg, Inc.) were added to 7% fat ground beef at recommended levels. A- and E-maturity domestic 25% fat controls were scored higher (P\u3c.05) for ground beef flavor intensity and lower (P\u3c.05) for off-flavors than 25% fat patties from imported beef. The 7% fat patties from imported lean had greater (P\u3c.05) beef flavor intensity and reduced off-flavors (P\u3c.05) when flavorings 224545, 224546, and HVP were added. These flavorings also enhanced the beef flavor intensity of low-fat patties from A-maturity lean to a level similar to that of the 25% fat control. Beef flavor intensity after a 60-min holding period was not enhanced by the natural flavorings, except when 224546 was added to E-maturity domestic lean. Therefore, the natural flavorings were most beneficial with imported lean

Ralgro-implanted bulls: Performance, carcass characteristics, longissimus palatability and carcass electrical stimulation

Twenty of 40 Angus bulls were implanted (I) five times with 36 mg of Ralgro| at average intervals of 106 d, beginning near birth. All bulls and their dams were on bluestem pasture initially and, at an average age of 320 d bulls were fed a concentrate diet until they were slaughtered, weighing either 454 or 499 kg. One side of each carcass was electrically stimulated. Average daily gain and feed efficiency of I bulls improved 6.5 to 10.4% and 7.9 to 8.1%, respectively, depending upon the end point comparison with nonimplanted (NI) bulls. Implanted bulls attained their slaughter weights 42 d sooner than did NI bulls. Implantation decreased (P<.05) penis weight and length, testicle weight, volume and density, but did not affect (P>.05) seminal vesicle and pituitary weights. Carcasses from I bulls had more (P<.05) skeletal ossification and were fatter than carcasses from NI bulls. Marbling scores, quality grades and longissimus cooking losses and juiciness scores were not affected (P>.05) by implantation. Taste panel flavor intensity and detectable connective tissue scores were higher (P<.05) for steaks from I bulls than from NI bulls. Longissimus steak tenderness evaluations were higher (P<.05) for both I slaughter groups than for the NI light-weight group and were higher (P<.05) for the I lightweight group than for the NI heavy-weight group. Longissimus tenderness tended (P = .11) to be higher for steaks from the I heavy-weight group than those from the NI heavy-weight group. Electrical stimulation produced (P<.05) a softer, coarser textured lean, but it did not affect lean color, marbling or quality grade. Steaks from electrically stimulated sides tended to have higher (P = .09) myofibrillar tenderness scores and lower (P = .06) flavor scores than steaks from nonstimulated sides

New Charged Dilaton Solutions in 2+1 Dimensions and Solutions with Cylindrical Symmetry in 3+1 Dimensions

We report a new family of solutions to Einstein-Maxwell-dilaton gravity in 2+1 dimensions and Einstein-Maxwell gravity with cylindrical symmetry in 3+1 dimensions. A set of static charged solutions in 2+1 dimensions are obtained by a compactification of charged solutions in 3+1 dimensions with cylindrical symmetry. These solutions contain naked singularities for certain values of the parameters considered. New rotating charged solutions in 2+1 dimensions and 3+1 dimensions are generated treating the static charged solutions as seed metrics and performing $SL(2;R)$ transformations.Comment: Latex. No figure

Complete Classification of the String-like Solutions of the Gravitating Abelian Higgs Model

The static cylindrically symmetric solutions of the gravitating Abelian Higgs model form a two parameter family. In this paper we give a complete classification of the string-like solutions of this system. We show that the parameter plane is composed of two different regions with the following characteristics: One region contains the standard asymptotically conic cosmic string solutions together with a second kind of solutions with Melvin-like asymptotic behavior. The other region contains two types of solutions with bounded radial extension. The border between the two regions is the curve of maximal angular deficit of $2\pi$.Comment: 12 pages, 4 figure

Mining metrics for buried treasure

The same but different: That might describe two metrics. On the surface CLASSI may show two metrics are locally equivalent, but buried beneath one may be a wealth of further structure. This was beautifully described in a paper by M.A.H. MacCallum in 1998. Here I will illustrate the effect with two flat metrics -- one describing ordinary Minkowski spacetime and the other describing a three-parameter family of Gal'tsov-Letelier-Tod spacetimes. I will dig out the beautiful hidden classical singularity structure of the latter (a structure first noticed by Tod in 1994) and then show how quantum considerations can illuminate the riches. I will then discuss how quantum structure can help us understand classical singularities and metric parameters in a variety of exact solutions mined from the Exact Solutions book.Comment: 16 pages, no figures, minor grammatical changes, submitted to Proceedings of the Malcolm@60 Conference (London, July 2004

Economic Issues in Tariffication: An Overview

Tariffication is an effort to convert all existing agricultural nontariff barriers (NTBs) to trade into bound tariffs and to reduce these tariffs over time. The main economic issues that arise with tariffication stem from the nonequivalence of tariffs in NTBs in a number of scenarios. This paper analyzes nonequivalence arising from the existence of imperfect competition in importing countries, price instability in importing and exporting countries, and inefficient allocation of quantitative restrictions. It is shown that in all these cases the definition of an appropriate equivalent tariff to be used in tariffication is not straightforward, and that in general this equivalent tariff cannot be computed on the basis of only observed price differences between countries

Can "natural" flavorings enhance the flavor of low-fat ground beef?

Natural flavorings were evaluated for use in low-fat ground beef, which frequently lacks flavor intensity. Three lean sources, A-maturity (young), E-maturity (mature cow), and imported (cow) beef round muscles, were used to formulate 7% and 25% fat ground beef. A-maturity fat was added to adjust fat levels. Controls (no added flavors) were prepared for each lean source. No additives were used in 25% fat controls, but 7% fat controls contained water (10%), carrageenan (.5%), and encapsulated salt (.38%). Four "natural" flavorings; Dried Cream Extract (DCE, Cumberland Packing Co., Inc.); Natural Prime Beef Base WONF #224545 and #224546 (224545, 224546, Tastemaker); and Hydrolyzed Vegetable Protein (HVP, A.C. Legg, Inc.) were added to 7% fat ground beef at recommended levels. A- and E-maturity domestic 25% fat controls were scored higher (P<.05) for ground beef flavor intensity and lower (P<.05) for off-flavors than 25% fat patties from imported beef. The 7% fat patties from imported lean had greater (P<.05) beef flavor intensity and reduced off-flavors (P<.05) when flavorings 224545, 224546, and HVP were added. These flavorings also enhanced the beef flavor intensity of low-fat patties from A-maturity lean to a level similar to that of the 25% fat control. Beef flavor intensity after a 60-min holding period was not enhanced by the natural flavorings, except when 224546 was added to E-maturity domestic lean. Therefore, the "natural" flavorings were most beneficial with imported lean

Stunning method and time interval from stunning to bleeding effects on blood splashing in pork

Two studies were designed to test the effects of stunning method and time interval between stunning and bleeding on blood splashing in pork muscle. In study I, 82 market weight barrows and gilts were randomly assigned to one of two treatments using captive bolt stunning with either a short (18.5 sec) or a delayed (144.7 sec) time interval to bleeding. More (P<.05) blood splashing occurred in the ham, loin and shoulder of the delayed time group than in the short time group. In study II, 48 barrows and gilts were randomly assigned to one of four treatment combinations using either captive bolt or electric stunning with either a short (8.7 sec) or delayed (96.0 sec) time interval before bleeding. Carcasses in the captive bolt-delayed time group had more (P.05) for the captive bolt-short, electric-short and electric-delayed time groups

Predicting the Short-Term Market Reaction to Asset Specific News: Is Time Against Us?

The efficient market hypothesis states that investors immediately incorporate all available information into the price of an asset to accurately reflect its value at any given time. The sheer volume of information immediately available electronically makes it difficult for a single investor to keep abreast of all information for a single stock, let alone multiple. We aim to determine how quickly investors tend to react to asset specific news by analysing the accuracy of classifiers which take the content of news to predict the short-term market reaction. The faster the market reacts to news the more cost-effective it becomes to employ content analysis techniques to aid the decisions of traders. We find that the best results are achieved by allowing investors in the US 90 minutes to react to news. In the UK and Australia the best results are achieved by allowing investors 5 minutes to react to news