Development of A Processing Aid Containing Sodium Lactate, Sodium Erythorbate and Sodium Bicarbonate Applied to Beef Trimmings to Assess Their Impact on Quality of Ground Beef Patties

A significant portion of fresh beef trimmings are distributed aerobically under refrigeration from large beef fabrication plants to further processors to use as the raw material source for products such as beef patties. Time from fabrication to arrival at further processing facilities may be anywhere from 0 to 5 days, or longer due to inclement weather conditions. This variation impacts the overall condition (color, odor/flavor/spoilage) of these trimmings destined for further processing, i.e, beef pattie manufacture. The economic loss due to meat discoloration was estimated to be 1 billion/year. Most researches utilized single ingredient to address a specific problem, such as myoglobin oxidation, lipid peroxidation, etc. Hence, we proposed to develop a processing aid containing multiple selected ingredients to resolve the myoglobin oxidation, lipid peroxidation, off odor, and microbial spoilage which reduce the shelf life of aerobically stored beef trimmings. Phase 1 and 2 were conducted to investigate the effect of sodium lactate (NaL), potassium lactate (KL), sodium erythorbate (NaE), and sodium bicarbonate (NaB) on fresh beef trimmings for ground beef production within and exceeding federal regulations. For phase 1 and 2, a full factorial design was used to generate treatment combinations containing NaL (0.1 to 1.5 M), NaE (1 mM to 0.6 M), and NaB (0.1 to 1.5 M) with water used as a control in both studies. Based on phase 1 and 2, a 2^3 central composite response surface design (RSM), which generated 15 treatment combinations containing NaL (0.1 to 1.5 M), NaE (0.1 to 0.6 M), and NaB (0.1 to 1.5 M) with water used as a control was used to optimize the concentration level of treatment combinations. All phases used the same the procedure for treatment preparation, sample preparation, treatment application, sample collection and analysis. Beef trimmings fabricated from 14-day-postmortem carcasses were aerobically stored for 6 days at 5 oC. After storage, beef trimmings were coarse ground, treated with various treatments, reground, and formed into beef patties wrapped with oxygen permeable films. The patties were stored under simulated retail conditions: 5°C, cool white fluorescent light (200 to 300 lux) and analyzed at day 0, 3, 6, and 9 of storage to assess the effectiveness of each treatment in preventing further quality deterioration. Objective color (L*, a*, and b*), 2- thiobarbituric acid (TBA) determinations, GC-MS for off-odor assessment and aerobic plate counts (APC) were measured. The treated beef patties with NaB (1.5 M), NaE (0.1 to 0.8 M) and NaL (1 M) had the greatest effect on enhancing the color stability, reducing the lipid peroxidation and controlling the microbial spoilage compared to the control upon storage day 6 for phase 1 and 2, respectively. Based on these results, we optimized the concentration levels of NaL, NaE, and NaB which were active ingredients using response surface methodology (RSM) to develop a processing aid. The treated beef patties showed improved a* values, MMb formations, TBA values and total ion counts of hexanal compared to the control upon storage day 6 (P 11 and TBA values < 0.52. Results of the research suggested that a combination of NaL, NaE and NaB (0.43 to 0.57, 0.35 and 1 M, respectively) could be applied into ground beef patties generated from aerobically 6-days-stored (5 oC) beef trimmings to improve color stability, reduce lipid oxidation and mitigate off-odor upon 6 days storage with retail display condition

Physiochemical characteristics contributing to the cytotoxicity of transition metal oxides

In the past ten years nanotechnology has not only evolved to play a prominent role in our economy but also increased the concern over potential adverse effects caused by nanomaterials to human health and the environment. Nanotoxicity is to understand the nature and origin of the toxicity imposed by nanomaterials. Studies from our laboratory have shown that nanoparticle induces oxidative stress, perturbs calcium homeostasis, alter gene expression, and produces pro-inflammatory responses. We also identified a trend of toxicity: TiO₂ \u3c Cr₂O₃ \u3c Fe₂O₃ \u3c Mn₂O₃ \u3c NiO \u3c ZnO \u3c CuO. We then asked a question: what are physiochemical factors of transition metal nanoparticles that contributed to this increasing cytotoxicity. In this thesis I investigated the correlation between physicochemical properties and toxicity of the transition metal oxides in the 4th Period of the Periodic Table of Elements. Particle size, BET surface area, point of zero charge, metal dissolution, and degree of surface adsorption of transition metal oxide nanoparticles were measured. There were no increasing trends in both particle size and specific surface area. The point of zero charge showed an increasing trend as TiO₂ \u3c Cr₂O₃ \u3c Fe₂O₃ \u3c NiO \u3c CuO = ZnO \u3c Mn₂O₃. The number of available binding sites of nanoparticle showed an increasing trend as Cr₂O₃ \u3e ZnO \u3e CuO \u3e NiO \u3e Fe₂O₃ \u3e Mn₂O₃ \u3e TiO₂. The degree of adsorption on the surface of nanoparticles showed an increasing trend with atomic number, with the exception of Cr₂O₃. The degree of dissolution of transition metal oxides increases with atomic number. In summary, the factors that contribute to cytotoxicity of transition metal oxides were a combination of point of zero charge, number of available binding sites on the surface of nanoparticles, and metal dissolution. This study advances our understanding in mechanisms of nanotoxicity, which may lead to safer design of nanomaterials --Abstract, page iii

Development of A Processing Aid Containing Sodium Lactate, Sodium Erythorbate and Sodium Bicarbonate Applied to Beef Trimmings to Assess Their Impact on Quality of Ground Beef Patties

A significant portion of fresh beef trimmings are distributed aerobically under refrigeration from large beef fabrication plants to further processors to use as the raw material source for products such as beef patties. Time from fabrication to arrival at further processing facilities may be anywhere from 0 to 5 days, or longer due to inclement weather conditions. This variation impacts the overall condition (color, odor/flavor/spoilage) of these trimmings destined for further processing, i.e, beef pattie manufacture. The economic loss due to meat discoloration was estimated to be 1 billion/year. Most researches utilized single ingredient to address a specific problem, such as myoglobin oxidation, lipid peroxidation, etc. Hence, we proposed to develop a processing aid containing multiple selected ingredients to resolve the myoglobin oxidation, lipid peroxidation, off odor, and microbial spoilage which reduce the shelf life of aerobically stored beef trimmings. Phase 1 and 2 were conducted to investigate the effect of sodium lactate (NaL), potassium lactate (KL), sodium erythorbate (NaE), and sodium bicarbonate (NaB) on fresh beef trimmings for ground beef production within and exceeding federal regulations. For phase 1 and 2, a full factorial design was used to generate treatment combinations containing NaL (0.1 to 1.5 M), NaE (1 mM to 0.6 M), and NaB (0.1 to 1.5 M) with water used as a control in both studies. Based on phase 1 and 2, a 2^3 central composite response surface design (RSM), which generated 15 treatment combinations containing NaL (0.1 to 1.5 M), NaE (0.1 to 0.6 M), and NaB (0.1 to 1.5 M) with water used as a control was used to optimize the concentration level of treatment combinations. All phases used the same the procedure for treatment preparation, sample preparation, treatment application, sample collection and analysis. Beef trimmings fabricated from 14-day-postmortem carcasses were aerobically stored for 6 days at 5 oC. After storage, beef trimmings were coarse ground, treated with various treatments, reground, and formed into beef patties wrapped with oxygen permeable films. The patties were stored under simulated retail conditions: 5°C, cool white fluorescent light (200 to 300 lux) and analyzed at day 0, 3, 6, and 9 of storage to assess the effectiveness of each treatment in preventing further quality deterioration. Objective color (L*, a*, and b*), 2- thiobarbituric acid (TBA) determinations, GC-MS for off-odor assessment and aerobic plate counts (APC) were measured. The treated beef patties with NaB (1.5 M), NaE (0.1 to 0.8 M) and NaL (1 M) had the greatest effect on enhancing the color stability, reducing the lipid peroxidation and controlling the microbial spoilage compared to the control upon storage day 6 for phase 1 and 2, respectively. Based on these results, we optimized the concentration levels of NaL, NaE, and NaB which were active ingredients using response surface methodology (RSM) to develop a processing aid. The treated beef patties showed improved a* values, MMb formations, TBA values and total ion counts of hexanal compared to the control upon storage day 6 (P 11 and TBA values < 0.52. Results of the research suggested that a combination of NaL, NaE and NaB (0.43 to 0.57, 0.35 and 1 M, respectively) could be applied into ground beef patties generated from aerobically 6-days-stored (5 oC) beef trimmings to improve color stability, reduce lipid oxidation and mitigate off-odor upon 6 days storage with retail display condition

Development of A Processing Aid Containing Sodium Lactate, Sodium Erythorbate and Sodium Bicarbonate Applied to Beef Trimmings to Assess Their Impact on Quality of Ground Beef Patties

A significant portion of fresh beef trimmings are distributed aerobically under refrigeration from large beef fabrication plants to further processors to use as the raw material source for products such as beef patties. Time from fabrication to arrival at further processing facilities may be anywhere from 0 to 5 days, or longer due to inclement weather conditions. This variation impacts the overall condition (color, odor/flavor/spoilage) of these trimmings destined for further processing, i.e, beef pattie manufacture. The economic loss due to meat discoloration was estimated to be 1 billion/year. Most researches utilized single ingredient to address a specific problem, such as myoglobin oxidation, lipid peroxidation, etc. Hence, we proposed to develop a processing aid containing multiple selected ingredients to resolve the myoglobin oxidation, lipid peroxidation, off odor, and microbial spoilage which reduce the shelf life of aerobically stored beef trimmings. Phase 1 and 2 were conducted to investigate the effect of sodium lactate (NaL), potassium lactate (KL), sodium erythorbate (NaE), and sodium bicarbonate (NaB) on fresh beef trimmings for ground beef production within and exceeding federal regulations. For phase 1 and 2, a full factorial design was used to generate treatment combinations containing NaL (0.1 to 1.5 M), NaE (1 mM to 0.6 M), and NaB (0.1 to 1.5 M) with water used as a control in both studies. Based on phase 1 and 2, a 2^3 central composite response surface design (RSM), which generated 15 treatment combinations containing NaL (0.1 to 1.5 M), NaE (0.1 to 0.6 M), and NaB (0.1 to 1.5 M) with water used as a control was used to optimize the concentration level of treatment combinations. All phases used the same the procedure for treatment preparation, sample preparation, treatment application, sample collection and analysis. Beef trimmings fabricated from 14-day-postmortem carcasses were aerobically stored for 6 days at 5 oC. After storage, beef trimmings were coarse ground, treated with various treatments, reground, and formed into beef patties wrapped with oxygen permeable films. The patties were stored under simulated retail conditions: 5°C, cool white fluorescent light (200 to 300 lux) and analyzed at day 0, 3, 6, and 9 of storage to assess the effectiveness of each treatment in preventing further quality deterioration. Objective color (L*, a*, and b*), 2- thiobarbituric acid (TBA) determinations, GC-MS for off-odor assessment and aerobic plate counts (APC) were measured. The treated beef patties with NaB (1.5 M), NaE (0.1 to 0.8 M) and NaL (1 M) had the greatest effect on enhancing the color stability, reducing the lipid peroxidation and controlling the microbial spoilage compared to the control upon storage day 6 for phase 1 and 2, respectively. Based on these results, we optimized the concentration levels of NaL, NaE, and NaB which were active ingredients using response surface methodology (RSM) to develop a processing aid. The treated beef patties showed improved a* values, MMb formations, TBA values and total ion counts of hexanal compared to the control upon storage day 6 (P 11 and TBA values < 0.52. Results of the research suggested that a combination of NaL, NaE and NaB (0.43 to 0.57, 0.35 and 1 M, respectively) could be applied into ground beef patties generated from aerobically 6-days-stored (5 oC) beef trimmings to improve color stability, reduce lipid oxidation and mitigate off-odor upon 6 days storage with retail display condition

Development of A Processing Aid Containing Sodium Lactate, Sodium Erythorbate and Sodium Bicarbonate Applied to Beef Trimmings to Assess Their Impact on Quality of Ground Beef Patties

A significant portion of fresh beef trimmings are distributed aerobically under refrigeration from large beef fabrication plants to further processors to use as the raw material source for products such as beef patties. Time from fabrication to arrival at further processing facilities may be anywhere from 0 to 5 days, or longer due to inclement weather conditions. This variation impacts the overall condition (color, odor/flavor/spoilage) of these trimmings destined for further processing, i.e, beef pattie manufacture. The economic loss due to meat discoloration was estimated to be 1 billion/year. Most researches utilized single ingredient to address a specific problem, such as myoglobin oxidation, lipid peroxidation, etc. Hence, we proposed to develop a processing aid containing multiple selected ingredients to resolve the myoglobin oxidation, lipid peroxidation, off odor, and microbial spoilage which reduce the shelf life of aerobically stored beef trimmings. Phase 1 and 2 were conducted to investigate the effect of sodium lactate (NaL), potassium lactate (KL), sodium erythorbate (NaE), and sodium bicarbonate (NaB) on fresh beef trimmings for ground beef production within and exceeding federal regulations. For phase 1 and 2, a full factorial design was used to generate treatment combinations containing NaL (0.1 to 1.5 M), NaE (1 mM to 0.6 M), and NaB (0.1 to 1.5 M) with water used as a control in both studies. Based on phase 1 and 2, a 2^3 central composite response surface design (RSM), which generated 15 treatment combinations containing NaL (0.1 to 1.5 M), NaE (0.1 to 0.6 M), and NaB (0.1 to 1.5 M) with water used as a control was used to optimize the concentration level of treatment combinations. All phases used the same the procedure for treatment preparation, sample preparation, treatment application, sample collection and analysis. Beef trimmings fabricated from 14-day-postmortem carcasses were aerobically stored for 6 days at 5 oC. After storage, beef trimmings were coarse ground, treated with various treatments, reground, and formed into beef patties wrapped with oxygen permeable films. The patties were stored under simulated retail conditions: 5°C, cool white fluorescent light (200 to 300 lux) and analyzed at day 0, 3, 6, and 9 of storage to assess the effectiveness of each treatment in preventing further quality deterioration. Objective color (L*, a*, and b*), 2- thiobarbituric acid (TBA) determinations, GC-MS for off-odor assessment and aerobic plate counts (APC) were measured. The treated beef patties with NaB (1.5 M), NaE (0.1 to 0.8 M) and NaL (1 M) had the greatest effect on enhancing the color stability, reducing the lipid peroxidation and controlling the microbial spoilage compared to the control upon storage day 6 for phase 1 and 2, respectively. Based on these results, we optimized the concentration levels of NaL, NaE, and NaB which were active ingredients using response surface methodology (RSM) to develop a processing aid. The treated beef patties showed improved a* values, MMb formations, TBA values and total ion counts of hexanal compared to the control upon storage day 6 (P 11 and TBA values < 0.52. Results of the research suggested that a combination of NaL, NaE and NaB (0.43 to 0.57, 0.35 and 1 M, respectively) could be applied into ground beef patties generated from aerobically 6-days-stored (5 oC) beef trimmings to improve color stability, reduce lipid oxidation and mitigate off-odor upon 6 days storage with retail display condition

Multistage Sampling and Optimization for Forest Volume Inventory Based on Spatial Autocorrelation Analysis

It is important to achieve estimates at the minimum cost, with no greater uncertainty than that which is appropriate for the objectives of the inventory. The aim of this study was to estimate the forest volume efficiently and accurately by sampling and analyzing the existing forest survey data, which is also a technical challenge. In this work, we used the spatial statistics tools in the ArcGIS software to analyze spatial autocorrelations with the data from the sixth to ninth continuous forest inventories (CFI) of Sichuan Province from 2002, 2007, 2012, and 2017. Based on the sampling framework of the CFI, we divided the sampling units into five groups using different methods to create the second-stage samples. Combined with the spatial autocorrelation analysis results, we selected certain samples from the collection of second-stage samples through stratified sampling to form the third-stage sampling units. We applied the sampling ratio, sampling accuracy, workload, and costs as the evaluation indexes for the sampling efficiency analysis. The main results are as follows: Before conversion, the forest volume density had a positively skewed distribution. There was substantial positive spatial autocorrelation, and its intensity was affected by the distance scale, especially at 187.3 km, where the spatial processes of clustering were most pronounced. At the significance level of α = 0.01, the high-volume stands were mainly concentrated in the Aba Prefecture, Garze Prefecture, and Liangshan Prefecture, while the low-volume stands were mainly concentrated in the Sichuan Basin region. The heterogeneous gatherings were staggered between the high-volume areas and low-volume areas, while the transition zone between the three prefecture regions and basin region was randomly distributed. With 95% reliability, the average estimation accuracy of the systematic sampling, random sampling, and cluster sampling in the second stage was 94.09%, which is less accurate than the CFI estimation accuracy. The mean correlation coefficients (R) between the estimated value of the forest volume and the observations of the systematic sampling, random sampling, and cluster sampling in the second stage were 0.95, 0.98, and 0.96, respectively. The relative differences (RD%) were −0.52, −0.39, and −0.36, respectively. The spatial stratified sampling in the third stage, which is based on spatial distribution pattern information, significantly reduced the sampling ratio to 1.68 per 10,000, compared with the average ratios of the CFI sampling and second-stage sampling, which were 13.73 per 10,000 and 2.75 per 10,000, respectively. With 95% reliability, the mean accuracy of the spatial stratified sampling in the third stage was 93.05%, the R was 0.94, and the RD% was −0.09. Spatial stratified sampling is more in line with the actual work conducted in annual surveys because it effectively reduces the sample size using prior spatial information, which can better meet the requirements of the annual output

Quantum theory of light diffraction

At present, the theory of light diffraction only has the simple wave-optical approach. In this paper, we study light diffraction with the approach of relativistic quantum theory. We find that the slit length, slit width, slit thickness and wave-length of light have affected to the diffraction intensity and form of diffraction pattern. However, the effect of slit thickness on the diffraction pattern can not be explained by wave-optical approach, and it can be explained in quantum theory. We compare the theoretical results with single and multiple slits experiment data, and find the theoretical results are accordance with the experiment data. Otherwise, we give some theory prediction. We think all the new prediction will be tested by the light diffraction experiment.Comment: 10 page

Cytotoxicity in the Age of Nano: The Role of Fourth Period Transition Metal Oxide Nanoparticle Physicochemical Properties

A clear understanding of physicochemical factors governing nanoparticle toxicity is still in its infancy. We used a systematic approach to delineate physicochemical properties of nanoparticles that govern cytotoxicity. The cytotoxicity of fourth period metal oxide nanoparticles (NPs): TiO2, Cr2O3, Mn2O3, Fe2O3, NiO, CuO, and ZnO increases with the atomic number of the transition metal oxide. This trend was not cell-type specific, as observed in non-transformed human lung cells (BEAS-2B) and human bronchoalveolar carcinoma-derived cells (A549). Addition of NPs to the cell culture medium did not significantly alter pH. Physiochemical properties were assessed to discover the determinants of cytotoxicity: (1) point-of-zero charge (PZC) (i.e., isoelectric point) described the surface charge of NPs in cytosolic and lysosomal compartments; (2) relative number of available binding sites on the NP surface quantified by X-ray photoelectron spectroscopy was used to estimate the probability of biomolecular interactions on the particle surface; (3) band-gap energy measurements to predict electron abstraction from NPs which might lead to oxidative stress and subsequent cell death; and (4) ion dissolution. Our results indicate that cytotoxicity is a function of particle surface charge, the relative number of available surface binding sites, and metal ion dissolution from NPs. These findings provide a physicochemical basis for both risk assessment and the design of safer nanomaterials

Fabrication of Inorganic Coatings Incorporated with Functionalized Graphene Oxide Nanosheets for Improving Fire Retardancy of Wooden Substrates

Flame-retardant chemicals are frequently used within consumer products and can even be employed as a treatment on the surface of different types of materials (e.g., wood, steel, and textiles) to prevent fire or limit the rapid spread of flames. Functionalized graphene oxide (FGO) nanosheets are a promising construction coating nanomaterial that can be blended with sodium metasilicate and gypsum to reduce the flammability of construction buildings. In this work, we designed and fabricated novel and halogen-free FGO sheets using the modified Hummers method; and subsequently functionalized them by pentaerythritol through a chemical impregnation process before dispersing them within the construction coating. Scanning electron microscopic images confirm that the FGO-filled coating was uniformly dispersed on the surface of wooden substrates. We identified that the FGO content is a critical factor affecting the fire retardancy. Thermogravimetric analysis of the FGO coating revealed that higher char residue can be obtained at 700 &deg;C. Based on the differential scanning calorimetry, the exothermic peak contained a temperature delay in the presence of FGO sheets, primarily due to the formation of a thermal barrier. Such a significant improvement in the flame retardancy confirms that the FGO nanosheets are superior nanomaterials to be employed as a flame-retardant construction coating nanomaterial for improving thermal management within buildings