23 research outputs found
The effect of ageing on chosen quality characteristics of skeletal muscles of Aberdeen Angus bulls
ArticleThe objective of the trial was to study the qualitative parameters of two muscles of
Aberdeen Angus bulls with 250â300 kg carcass weight. After slaughter, longissimus thoracis et
lumborum (LD) muscle and unseparated semimembranosus and adductor femoris(SMA) muscles
were removed from the chilled carcasses. Muscles were vacuum-packed and wet aged at +2 °C
for 10, 14, 18 and 20 days. Meat pH, electrical conductivity, shear force and colour were
measured in all ageing times. Two thermal treatment methods (sous-vide (SV) and grilling) were
used to determine cooking losses. The effects of muscles, ageing times and muscles by ageing
times interaction was found with two-factorial analysis of variance. The effects of muscles,
ageing times and muscle groups by ageing time interaction for raw and SV treated meat shear
force was significant. Ageing decreased SV treated meat shear force from day 10 (40.8 N) to
18 (29.7 N). Fresh and SV treated LD muscle was tougher compared to the SMA muscle group,
but SM showed a better response to the tenderness within 20 days of ageing. Redness and
yellowness value was higher in the SM group in comparison to LD. Muscles showed good colour
(lightness, redness and yellowness) stability within ageing for 20 days. No interactions were
found between muscle groups and ageing times for SV treated and grilled beef cooking losses.
However, SV treated meat lost more weight than grilled meat slices. The present study suggests
that the optimal ageing time for meat is 18 days when the grilled meat cooking loss is the lowest
Lihatehnoloogia praktilised tööd
TĂ€istekstToidu tooteahel pĂ”hilĂŒlid on toorme tootmine, töötlemine, turustamine ja tarbimine ning selle ahela
edukus sĂ”ltub eelkĂ”ige tarbijast, kes ostes toiduaineid rahastab kĂ”iki neid lĂŒlisid. Tarbija toidueelistused on
aga ÀÀrmiselt mitmekesised, mida peavad arvestama nii toorme tootja kui ka töötleja.
Lihatooteahela kaks olulisimat lĂŒli on toorme tootmine - loomakasvatus ja toorme töötlemine - lihatööstus.
Neid kahte lĂŒli peab vaatlema iseseisvatena, sest loomakasvatuses kasutatavad tehnoloogiad ei ole
samastatavad töötlemise tehnoloogiatega. Toorme vÀÀrindamisel annab olulise panuse liha töötlemine
tööstuses vÔi vÀiksemas kÀitlemisettevÔttes, sest just seal muudetakse lihatoore tarbijale vastuvÔetavaks.
Liha töötlemistehnoloogiate mitmekesisus ja arendamine annab meile vÔimaluse kasutada
loomakasvatussaadusi efektiivsemalt, muuta tooted tarbijasÔbralikumaks nii kvaliteedi, sortimendi kui ka
hinna poolest. Eesti lihasektorile valmistab erineva kvalifikatsiooniga spetsialistide ette vaid kolm kooli â
Tartu Kutsehariduskeskus, Olustvere Teenindus- ja Maamajanduskool ning Eesti MaaĂŒlikool.
KÀesoleva Ôppematerjali koostamise ajendiks oli just praktilise Ôppekirjanduse puudus, millest nii Ôppijail
kui teemast huvitatuil on vÔimalus teemakohast infot hankida. KÀesolevas Ôppevahendis on toodud
praktiliste tööde juhendeid kahes lihatehnoloogia pÔhivaldkonnas - lihalÔikuses ja lihatoodete valmistamises,
kust on vÔimalik saada algteadmised ja tÔuke praktiliste tööde lÀbiviimiseks sellel alal. KÀsitletakse sea- ja
veiselihalĂ”ikust koos vastavate selgitustega, vĂ€ljatulekutega ja erinevate rĂŒmbaosade vÀÀrindamise
vÔimalustega toodeteks ning enamlevinud lihatoodete valmistamistehnoloogiaid, mis on kasutusel
lihatööstustes. Ăppematerjalis on toodud mĂ”ned illustreerivad nĂ€idisretseptid, mis on aluseks Ă”ppija
tooteportfelli vÀljatöötamisel, kasutatud on Tartu Kutsehariduskeskuses vÀljatöötatud retsepte. KÀsitletakse
ka valdkonna hĂŒgieeni, maitse- ja lisaainete ning lisandite kasutamist jne.
Ăppematerjal on koostatud arvestades Ă”ppijate vajadusi praktiliste tööde lĂ€biviimisel koos juhendajaga.
Lugejal vÔimalus saada ka koduse liha töötlemise tarbeks tÀiendavaid ideid.
Ăppematerjalis ei kĂ€sitleta lihatehnoloogia alast sĂŒvateooriat, seetĂ”ttu tekib lugejal kindlasti palju tĂ€iendavaid
kĂŒsimusi, mille korral on otstarbekas pöörduda juba vastavate erialaspetsialistide poole vĂ”i ennast tĂ€iendada
vastava erialase kirjanduse lÀbitöötamisega.
Soovime edu ja pealehakkamist ka neile, kes lihanduse valdkonna Ă”ppe arengutes kaasa lĂŒĂŒa soovivad
Taimsete lisandite mÔju verivorstide sÀilivusele ja kvaliteedile : [poster]
Verivorstid on eestlaste toidulaual olulisel kohal. Seda enam pakub huvi verivorstide koostise edasiarendus tervislikumate ja naturaalsemate toodete suunas. Ăks vĂ”imalus on kasutada selleks taimseid lisandeid, et anda verivorstidele lisandvÀÀrtus tervisliku, stabiilse mikrobioloogilise kvaliteedi ja heade organoleptiliste omadustega lĂ”pptoote saamiseks.Konverentsi "Terve loom ja tervislik toit 2023" posterettekanne.Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetasid Euroopa Regionaalarengu Fond ja Eesti Teadusagentuur lĂ€bi âRessursside vÀÀrindamise alase TA-tegevuse toetamise" programmi ResTA14. Uurimistööd on finantseerinud Eesti Teadusagentuuri projekt (PRG1441).Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetasid Euroopa Regionaalarengu Fond ja Eesti Teadusagentuur lĂ€bi âRessursside vÀÀrindamise alase TA-tegevuse toetamise" programmi ResTA14. Uurimistööd on finantseerinud Eesti Teadusagentuuri projekt (PRG1441)
Creative destruction in science
Drawing on the concept of a gale of creative destruction in a capitalistic economy, we argue that initiatives to assess the robustness of findings in the organizational literature should aim to simultaneously test competing ideas operating in the same theoretical space. In other words, replication efforts should seek not just to support or question the original findings, but also to replace them with revised, stronger theories with greater explanatory power. Achieving this will typically require adding new measures, conditions, and subject populations to research designs, in order to carry out conceptual tests of multiple theories in addition to directly replicating the original findings. To illustrate the value of the creative destruction approach for theory pruning in organizational scholarship, we describe recent replication initiatives re-examining culture and work morality, working parents\u2019 reasoning about day care options, and gender discrimination in hiring decisions.
Significance statement
It is becoming increasingly clear that many, if not most, published research findings across scientific fields are not readily replicable when the same method is repeated. Although extremely valuable, failed replications risk leaving a theoretical void\u2014 reducing confidence the original theoretical prediction is true, but not replacing it with positive evidence in favor of an alternative theory. We introduce the creative destruction approach to replication, which combines theory pruning methods from the field of management with emerging best practices from the open science movement, with the aim of making replications as generative as possible. In effect, we advocate for a Replication 2.0 movement in which the goal shifts from checking on the reliability of past findings to actively engaging in competitive theory testing and theory building.
Scientific transparency statement
The materials, code, and data for this article are posted publicly on the Open Science Framework, with links provided in the article
Effect of plant additives on the shelf life and quality of blood sausages
Kuna verivorstid on eestlaste toidulaual olulisel kohal, siis pakub huvi nende
koostise tootearendus naturaalsemate toodete suunas. Ăks vĂ”imalus on
verivorstide koostises kasutada taimseid lisandeid, millel on teaduslikult tÔestatud
rikkalik bioaktiivsete ainete sisaldus. NĂ€iteks aroonia (Borowska & BrzĂłska,
2016), mustsÔstar (Raudsepp jt, 2010) ja Ôun (Biedrzycka & Amarowicz,
2008) sisaldavad mĂ€rkimisvÀÀrses koguses polĂŒfenoolseid ĂŒhendeid, mis
toimivad inimorganismis vĂ”imekate antioksĂŒdantidena (Zhang & Tsao, 2016).
Lisaks on polĂŒfenoolidel leitud ka antimikroobseid (PaunoviÄ jt, 2022) ja
pÔletikuvastaseid omadusi (Yahfoufi jt, 2018). Samuti on taimsed ekstraktid
ja pulbrid lihapĂ”histes mudelites tĂ”estanud lipiidide oksĂŒdatsiooni pidurdavat
efekti (Burri jt, 2020). Eelmainitud pÔhjustel pakuvad toidutehnoloogias huvi
ka tootmise kÔrvalsaadusena tekkivad taimsed pressjÀÀgid, mis sisaldavad
vÀÀrtuslikke bioaktiivseid aineid (RÀtsep jt., 2022; Fierascu jt, 2020; Klavins jt,
2018) ning millega saab parandada toodete maitseomadusi, tekstuuri, pikendada
sĂ€ilivust ja vĂ€hendada sĂŒnteetiliste lisaainete kasutamist toidus (CalderĂłn-
Oliver & López-Hernåndez, 2022). PressjÀÀkide kasutusele vÔtmine on heas
kooskÔlas ka ring- ja biomajanduse eesmÀrkide tÀitmisega. Taimsete lisandite
optimaalsete kombinatsioonidega on vÔimalik anda verivorstidele lisandvÀÀrtus,
millega tagatakse stabiilse mikrobioloogilise kvaliteedi ja heade organoleptiliste
omadustega lĂ”pptoode. KĂ€esoleva töö eesmĂ€rgiks on anda ĂŒlevaade taimsete lisanditena kasutatud
Ôuna-, mustsÔstra- ja arooniamahla pressjÀÀkide mÔjust verivorstide
mikrobioloogilistele, fĂŒĂŒsikalis-keemilistele ja organoleptilistele nĂ€itajatele.Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetasid Euroopa
Regionaalarengu Fond ja Eesti Teadusagentuur lĂ€bi âRessursside vÀÀrindamise
alase TA-tegevuse toetamiseâ programmi ResTA14.
Uurimustööd on finantseerinud Eesti Teadusagentuur (PRG1441).Blood sausages are important in Estonian diet, so it could be of interest for
industries to make the composition of blood sausages more natural and healthy.
One possibility is to use plant additives, known for their rich content of bioactive
substances, in the composition of blood sausages. In current study plant
additives as chokeberry, blackcurrant and apple powders in the composition of
the blood sausages were used and the quality characteristics of blood sausages
- microbiological, chemical-physical and sensory properties were determined. It
was found that some combinations of plant additives are more organoleptically
acceptable and inhibit microbial growth more effectively than the others.
Therefore, based on this study, the combination of 2% apple and 2% chokeberry
may have more industrial usage potential in blood sausages compared to
other tested plant additives, since this cobination had good microbiological
results, suitable pH and water activity, reasonable shelf life and acceptable
organoleptical properties which could also meet the expectations of the potential
consumers.Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetasid Euroopa
Regionaalarengu Fond ja Eesti Teadusagentuur lĂ€bi âRessursside vÀÀrindamise
alase TA-tegevuse toetamiseâ programmi ResTA14.
Uurimustööd on finantseerinud Eesti Teadusagentuur (PRG1441)
The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout
Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effect on the growth dynamics of microorganisms and the growth potential of Listeria monocytogenes by challenge testing. The results showed that mesophilic aerobic microorganisms, Pseudomonas spp., yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The challenge test results showed that the overall growth potential of L. monocytogenes in all marinated rainbow trout samples remained at â€0.5 log10 cfu/g during the study period, and none of the marinated fish samples supported the growth of L. monocytogenes. In addition, the effect of fruit and berry pomaces on the sensory properties of marinated rainbow trout samples was evaluated. The results revealed that it is possible to effectively use fruit and berry pomaces in marinated fish products, ensuring food safety, high microbiological quality, acceptable sensory characteristics and a sufficiently long shelf life of the products
RESTA14 project TAIMLOOMTOIT â the valorisation of plant-based powders for value-added meat and fish products
Toidu tootmise kÔrvalsaaduste vÀÀrindamine ja teaduspÔhiste tervislike
toidutoodete teadus- ja arendustegevus on viimastel aastatel hoogustunud ning
ring- ja biomajanduse kontekstis vÀga oluline. Tarbijate usaldus ja nÔudmised
seoses teaduspÔhiste naturaalsete ja tervislike toidutoodetega pidevalt tÔusevad,
mistÔttu on mÔistlik otsida keskkonnasÔbralikke ja lisandvÀÀrtust loovaid
lahendusi, seda nii kohaliku taimse kui ka loomse toidutoorme kui ressursi
tÀielikumaks Àrakasutamiseks. Aiandus- ja pÔllukultuuride kasvatamisel tekib
pĂ”hitoodete kĂ”rval mĂ€rkimisvÀÀrne kogus (30â50%) tervisele kasulikke aineid
(nt polĂŒfenoole, karotenoide) sisaldavaid taimseid jÀÀke vĂ”i kĂ”rvalsaadusi
(kestad, seemned, pressjÀÀgid jne), mis vÔiksid leida kasutust loomset pÀritolu
toiduainetele lisandvÀÀrtuse andmiseks ja nende kvaliteedi tÔstmiseks. Taimse
bioaktiivsete ĂŒhendite rikka materjali lisamisega on vĂ”imalik oluliselt pidurdada
mikroorganismide kasvu ning rasvhapete ja kolesterooli oksĂŒdatsiooni liha-
ja kalatoodetes, millega pikeneb ka toodete sÀilivusaeg. Taimsete lisandite
funktsionaalsuse ja kasutamise alased uuringud on aktuaalsed ĂŒle maailma,
kuid siiski on seni jÔutud uurida vaid suhteliselt vÀikest osa nii maailmas kui ka Eestis saadaolevast potentsiaalsest taimsest materjalist. SeetÔttu on vÀga
oluline sellealase teadus- ja arendustööga jÀtkamine, kaasates aktiivselt ka
pÔllumajandus- ja aiandustootjaid, kelle ettevÔtetes nimetatud saadusi tekib
ning toiduettevÔtteid, kus valmivates toodetes on vÔimalik kÔrvalsaadusi Àra
kasutada.
KĂ€esolevaga anname ĂŒlevaate RESTA14 programmi teadus- ja arendusprojekti
TAIMLOOMTOIT tegevustest ja tulemustest taimsete kÔrvalsaaduste
vÀÀrindamisel liha- ja kalatoodetes. Tegevused viidi lÀbi EMà PKI Polli
aiandusuuringute keskuse ning VLI veterinaarse biomeditsiini ja toiduhĂŒgieeni
ning toiduteaduse ja toiduainete tehnoloogia Ôppetooli teadlaste vahelises
koostöös.Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetasid Euroopa
Regionaalarengu Fond ja Eesti Teadusagentuur lĂ€bi âRessursside vÀÀrindamise
alase TA-tegevuse toetamiseâ programmi ResTA14.
Uurimustööd on finantseerinud ka Eesti Teadusagentuur (PRG1441) projekti
âLooduslike bioaktiivsete ainete toimete mehhanismide uurimine loomsetes
toitudesâ raames.
Autorid tĂ€navad koostöö ja toormaterjali eest jĂ€rgmisi ettevĂ”tteid: Marimarta OĂ
(tomatimahla pressjÀÀk), Konspek Oà (mustasÔstramahla pressjÀÀk), Rabafarm
Oà (rabarberimahla pressjÀÀk), Ldiamon AS (liha ja kala vÀrskuse hindamise
seade ja metoodika), HKScan Estonia AS (tootearenduse ideed ja huvi), Kalatalu
HÀrjanurmes (vÀrske vikerforell).The valorisation of plant-based by-products and research and development
of science-based healthy food products has accelerated in recent years and is
very important in the context of the circular and bioeconomy. Consumersâ trust
and demands regarding science-based natural and healthy food products are
increasing, therefore it is reasonable to look for environmentally friendly and
value-creating solutions, both for the better use of local plant and animal food raw
materials as a resource. The results of the RESTA14 project TAIMLOOMTOIT,
revealed that it is possible to use plant additives for valorisation of meat and fish
products, but all the variables and influencing factors have not yet been fully
clarified. The aim for following project is to find out even more effective recipes
and storage conditions in terms of addition of natural and healthy plant-based
powders to meat and fish products. The additives help to minimize oxidation
processes, stop the growth of L. monocytogenes, and to ensure a sufficiently long
shelf life, while using a minimum concentrations of food additives in the food
composition.Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetasid Euroopa
Regionaalarengu Fond ja Eesti Teadusagentuur lĂ€bi âRessursside vÀÀrindamise
alase TA-tegevuse toetamiseâ programmi ResTA14.
Uurimustööd on finantseerinud ka Eesti Teadusagentuur (PRG1441) projekti
âLooduslike bioaktiivsete ainete toimete mehhanismide uurimine loomsetes
toitudesâ raames.
Autorid tĂ€navad koostöö ja toormaterjali eest jĂ€rgmisi ettevĂ”tteid: Marimarta OĂ
(tomatimahla pressjÀÀk), Konspek Oà (mustasÔstramahla pressjÀÀk), Rabafarm
Oà (rabarberimahla pressjÀÀk), Ldiamon AS (liha ja kala vÀrskuse hindamise
seade ja metoodika), HKScan Estonia AS (tootearenduse ideed ja huvi), Kalatalu
HÀrjanurmes (vÀrske vikerforell)
The effect of 15-HPETE on airway responsiveness and pulmonary cell recruitment in rabbits
1. In the present study we have investigated the effect of 15-hydroperoxyeicosatetraenoic acid (15-HPETE) and 15-hydroxyeicosatetraenoic acid (15-HETE) on airway responsiveness to inhaled histamine in rabbits in vivo. 2. 15-HPETE increased airway responsiveness to histamine 24âh after tracheal instillation and this was associated with a cellular infiltration consisting mainly of neutrophils, as measured by bronchoalveolar lavage. The airway hyperresponsiveness induced by 15-HPETE was still present 72âh after tracheal instillation of 15-HPETE, but had returned to baseline values one week post challenge. The number of neutrophils in bronchoalveolar lavage remained significantly elevated compared to pre-challenge levels. In contrast to 15-HPETE, the major metabolite 15-HETE, failed to alter airway hyperresponsiveness to histamine despite the recruitment of neutrophils into the lung, suggesting that the effect of 15-HPETE was not secondary to the generation of this metabolite nor dependent on the influx of neutrophils. 3. Both capsaicin and atropine but not the peripherally acting ÎŒ-opioid receptor agonist, BW443C (H-Tyr-D-Arg-Gly-Phe(4-NO(2))-Pro-NH(4)), attenuated 15-HPETE-induced hyperresponsiveness. The increased cellular infiltration induced by 15-HPETE was only attenuated by capsaicin. 4. The results of the present study suggest that the release of 15-HPETE into the airways could contribute to sensitization of afferent nerve endings analogous to the hyperalgesia induced by this mediator in skin