Bacterial spoilage is an important reason causing freshness deterioration of fish during postmortem storage. The aim this study mainly to investigate the role bacteria in and degradation inosine 5′-monophosphate (IMP) as well nucleotide derived values chilled sturgeon (hybrid, Acipenser schrenckiid × Huso dauricus) fillets using a microbial reduction pretreatment. During storage at 4 or -1 °C, ...

A two-part study was conducted at a commercial beef slaughter plant to determine the effects of conventional and spray chilling on carcass yields and traits, and also to determine the effects of carcass spacing on carcass yields in a spray-chilling system. In the first part, 15 steer beef carcasses per day were selected on three consecutive days, and alternate right and left sides were subjecte...

Citrated platelet-rich plasma (PAP) was kept at cold temperatures or room temperature. After 4 hr or more at these temperatures, the PRPs were warmed 1 hr at 37#{176}C. This prevents the spontaneous aggregation seen in chilled PRP that is stirred immediately after warming. Platelet aggregation in response to connective tissue (CT), epinephrine, and adenosine diphosphate (ADP) was considerably g...

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...

This article presents a transient model of a solar adsorption cooling system. A computer program has been developed to simulate the operation of a two bed silica gel- water adsorption cooling system as well as flat plate collectors and the hot water storage tank. This program is then utilized to simulate the performance of a sample solar adsorption cooling system used for cooling a set of r...

Purpose To compare chilled and room temperature balanced salt solution (BSS) and bandage contact lens (BCL) on post photorefractive keratectomy (PRK) pain. Methods In a prospective, single-masked, controlled eye study, one hundred eyes of fifty patients were divided into two groups which received room temperature or chilled BSS and BCL in each eye, and compared for post-PRK pain. Three differ...

Direct water immersion chilling is used widely in the poultry plants because of higher heat transfer rate. However, post-mortem state of poultry muscle, extent of water uptake by carcasses prior to deboning, and marination has been one of the largest sources of inconsistency in marinated product quality and has become a problem for producers of marinated broiler meat. The effect of Ultra-rapid ...