17 research outputs found
Premature browning in cooked ground beef after modifying myoglobin
Some ground beef patties developed an
internal, brown cooked color and looked well-done
at temperatures as low as 131 ̊F, whereas
normal patties were re d to pink. The premature
brown color was not relate d to percent fat; patty
compaction; animal source and maturity; pH
(5.5 to 5.8); or concentrations of raw patty
heme and nonhemeiron, myoglobin, and total
pigment. Because oxidation-reduction potential
and total reducing activities were higher (P<.05)
and TBA numbers were lower (P<.05) in
normal than prematurely brown patties, the
brown color is apparently related to greater
patty oxidation
Factors affecting premature browning in cooked ground beef
Some ground beef patties developed an
internal, brown cooked color and looked well-done
at temperatures as low as 13 1EF, whereas
normal patties were re d to pink. The premature
brown color was not relate d to percent fat; patty
compaction; animal source and maturity; pH
(5.5 to 5.8); or concentrations of raw patty
heme and nonhemeiron, myoglobin, and total
pigment. Because oxidation-reduction potential
and total reducing activities were higher (P<.05)
and TBA numbers were lower (P<.05) in
normal than prematurely brown patties, the
brown color is apparently related to greater
patty oxidation
Passive immunity transfer and serum constituents of crossbred calves
Passive immunity transfer (PIT) evaluation is an essential tool for the maintenance of healthy calves during the first months of life. Since lactation number and breed have been proven to influence immunoglobulin levels in colostrum, the aim of this study was to evaluate PIT from primiparous and multiparous Canchim cows to their calves. Blood samples were collected from the calves before colostrum intake and 1, 2, 7, 15 and 30 days thereafter, while colostrum samples from the cows were taken immediately after parturition. Activities of gamma-glutamyl transferase (GGT), alkaline phosphatase (ALP), and concentrations of total protein, albumin, globulins, immunoglobulin A (IgA), immunoglobulin G (IgG), total and ionized calcium, inorganic phosphorus, magnesium, sodium and potassium were evaluated in calves' serum and activities of GGT and ALP and concentrations of total protein, IgA and IgG were assessed in cow's colostrum whey. Immunoglobulins concentrations were evaluated by electrophoresis in polyacrylamide gels. Serum biochemistry evaluations revealed an increase in gamma-glutamyl transferase and alkaline phosphatase activities and in total protein, globulins, immunoglobulin A and immunoglobulin G levels in calves' serum after colostrum intake. Only total protein and light chain immunoglobulin G levels in colostrum whey were affected by the cows' lactation number. Phosphorus and magnesium levels in blood serum increased after colostrum intake, while sodium and potassium levels oscillated in the experimental period. PIT was influenced by the cows' lactation number but was efficient in both groups
Determination of alpha(s) in second order QCD from hadronic Z decays
Distributions of event shape variables obtained from 120600 hadronic Z decays measured with the DELPHI detector are compared to the predictions of QCD based event generators. Values of the strong coupling constant αs are derived as a function of the renormalization scale from a quantitative analysis of eight hadronic distributions. The final result, αs(MZ), is based on second order perturbation theory and uses two hadronization corrections, one computed with a parton shower model and the other with a QCD matrix element model. © 1992 Springer-Verlag