Hyperspectral Imaging for Beef Tenderness Assessment

Tenderness is one of the principal properties of meat quality. The traditional way to measure tenderness the beef is time consuming and also destructive, and therefore not appropriate for rapidly identifying quality parameters on the processing line, with the minimum of human intervention. The objective of the present research was to measure the tenderness of cooked beef samples obtained from four types of muscles (i.e. infraspinatus (TB), gluteus medius (TS), psoas major (TL), and longissimus thorasis (RE)) at three different durations of dry aging (Fresh (0 days), 14 days, and 21 days), using near infrared hyperspectral imaging. Hyperspectral reflectance spectra (900 nm <l < 1700 nm) were acquired for a total of 260 beef steak samples with dry-ages of 0, 14 or 21 days. After imaging, samples were cooked and the Warner-Bratzler shear force (WBSF), a parameter inversely related to meat tenderness, was measured. After reflectance calibration, a region of interest (ROI) was selected from each acquired hyperspectral image and stepwise regression was applied to the ROI to select wavelengths that were strongly related to cooked meat tenderness. Multiple Linear Regression (MLR) calibration models were developed for quantitative evaluation of beef tenderness. The correlation coefficient (R) and the root mean square error (RMSE) were employed to evaluate the calibration model’s predictive ability for each group. The calibration model developed predicted tenderness with R values of 0.89, 0.86, 0.81 and 0.83 for TS, RE, TB, and TL, respectively. The results revealed that the HSI could be used for non-destructive measurement of beef tenderness in beef having undergone three different durations of aging

An anti-TNF--α antibody mimetic to treat ocular inflammation

Infliximab is an antibody that neutralizes TNF-α and is used principally by systemic administration to treat many inflammatory disorders. We prepared the antibody mimetic Fab-PEG-Fab (FpFinfliximab) for direct intravitreal injection to assess whether such formulations have biological activity and potential utility for ocular use. FpFinfliximab was designed to address side effects caused by antibody degradation and the presence of the Fc region. Surface plasmon resonance analysis indicated that infliximab and FpFinfliximab maintained binding affinity for both human and murine recombinant TNF-α. No Fc mediated RPE cellular uptake was observed for FpFinfliximab. Both Infliximab and FpFinfliximab suppressed ocular inflammation by reducing the number of CD45+ infiltrate cells in the EAU mice model after a single intravitreal injection at the onset of peak disease. These results offer an opportunity to develop and formulate for ocular use, FpF molecules designed for single and potentially multiple targets using bi-specific FpFs

Modelling Heat Transfer and Heterocyclic Amines Formation in Meat Patties during Frying

Rosana G. Moreira, Editor-in-Chief; Texas A&M UniversityThis is a paper from International Commission of Agricultural Engineering (CIGR, Commission Internationale du Genie Rural) E-Journal Volume 9 (2007): Modelling Heat Transfer and Heterocyclic Amines Formation in Meat Patties during Frying. Manuscript FP 04 004. Vol. IX. August, 2007

Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat

This paper focused on the effect of different frying methods on the quality of chicken breast meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into dimensions. These samples were cooked by air frying (AF) and deep fat frying (DF) methods at 170°C, 180°C and 190°C for 4, 8, 12- and 16-min. Cooking yield and loss were assessed by weight changes before and after frying and tenderness changes were determined by measuring the compression force using instrumental texture profile analysis (TPA). The sensory acceptance and preferences were conducted on the samples by panel of judges. Cooking yield of fried chicken breast meat decreased significantly (p < 0.05) with increasing frying temperature and time. Air fried (AF) samples had higher mean cooking yield value of 59.26 % than DF method sample of 50.00%. Samples fried at lower frying times had significantly (p < 0.05) higher cooking yield compared with longer frying times. Cooking loss increased significantly (p < 0.05) with increasing frying temperature and time. Samples fried with hot air adopting AF method had lower average cooking loss (40.20%), fat content (6.62 %) and higher compression force (hardness) value (12.39 kg/F) than samples fried by DF method which had higher cooking loss (49.47 %) and lower compression force or hardness (12.18 kg/F) and higher fat content (11.88 %). Samples fried for 4 min had significantly (p < 0.05) the least value in cooking loss and tenderness, but 8 min fried samples had better sensory attributes than 4 min fried samples, which were pinkish colour in appearance and unappetizing to consumers. Air frying method with the best tenderness value (20.43 ± 1.15 Kg/F), while deep fat frying method-produced samples with its best tenderness value (18.89 ± 0.70 Kg/ F) at 170°C for 16 min. Sensory evaluation showed that DF products were moderately crispy (7.19) compared to AF products, which were slightly crispy (5.45). The interaction effect of frying method, frying temperature and frying time was significant for cooking yield, loss and tenderness. However, the overall interaction (frying method x frying temperature x frying time) was found to be significant in coking yield and loss, but not significant in tenderness

Fourier transforms infrared spectroscopy and X-ray diffraction investigation of recycled polypropylene/polyaniline blends

The main objective in this paper is to characterise rPP/PANI blends chemical composition, structure and crystalline phases. This study investigates the synthesis and characterisation of recycled polypropylene/polyaniline (rPP/PANI) blends, prepared by single screw extrusion. Blends with 0 to 10 wt% PANI loading were prepared. The rPP/PANI blends were characterised by Fourier transforms infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The FTIR spectra show the PANI nanofiber in emeraldine salt form and show the grafting and strong interaction between PANI and rPP in the blends. The FTIR results for pure PANI and the blends with varying contents of PANI are consistently related to the structure of the pure PANI and blends discussed in the XRD analysis. XRD results confirmed the formation of PANI nanofiber in the blends and the presence of PANI nanofiber changes in crystallinity of rPP matrix