A study was conducted to investigate the bacteriological impact of using different volumes of water during immersion chilling of broiler carcasses. Market-aged broilers were processed, and carcasses were cut into left and right halves along the keel bone immediately after the final bird wash. One half of each carcass pair was individually chilled at 4 degrees C in a separate bag containing eith...

To protect cells from the damaging effects of environmental stresses, all organisms possess a universal stress response involving upregulation of heat shock proteins (Hsps). The mechanisms underlying chilling injuries and the subsequent recovery phase are only beginning to be understood in insects. Hsp22 and Hsp23 are both upregulated during the recovery from prolonged chill coma in Drosophila ...

Bud endodormancy in woody plants plays an important role in their perennial growth cycles. We previously identified a MADS box gene, DORMANCY-ASSOCIATED MADS box6 (PmDAM6), expressed in the endodormant lateral buds of Japanese apricot (Prunus mume), as a candidate for the dormancy-controlling gene. In this study, we demonstrate the growth inhibitory functions of PmDAM6 by overexpressing it in t...

An outbreak of COVID-19 cases among food and nutrition department employees at a hospital kitchen occurred because it was difficult to maintain physical spacing between staff. There is lack people during self-isolation. However, the must still operate 24 hours provide meals. This study aimed comprehensively evaluate plate waste, patient satisfaction, associated with cook-serve methods compared ...

Our objectives were to determine the optimal accelerated chill time immediately postmortem necessary to improve the quality of pork muscle and to decrease the incidence of pale, soft, and exudative pork. Carcasses from 81 market hogs were cooled either by conventional chill (CC) at 2 degrees C or by accelerated chill (AC) at -32 degrees C for 60, 90, 120, or 150 min, and then placed into a 2 de...

the effects of grape pomace extract (0, 2 and 4%) on quality and shelf life of silver carp ( hypophthalmicthys molitrix ) fillets during chill storage (4°c) were investigated. the control and the treated fillets were analyzed periodically for microbiological (tvc and ptc), chemical (tvb-n), and sensory characteristics. the results showed that grape pomace-treated samples have lower tvb-n (24.2 ...