Research indicates the fibre angle of the longissimus muscle can vary, depending upon location within a steak and throughout the muscle. Instead of using the original fixed 45 ° or 90 ° cutting angle for testing shear force, a variable angle cutting box can be adjusted so the angles of the knives correspond to the fibre angle of each sample. Within 2 min after cooking to an internal temperature...

Sound exposure effects have been investigated by broadcasting a group of broilers with sound of Quran verses (Group B) whereas the other group is the control broilers (Group C). The growth rate comparisons in terms of weight and raw meat texture measured by shear force have been investigated. Twenty-seven broilers were randomly selected from each group on Day 24 and weight measurement was carri...

It is known that inappropriate transport or storage of shrimp can adversely affect different quality parameters. An experiment was designed to store North Atlantic Shrimp at two temperatures (-20ºC & -40ºC) for 2,4,6 months and analyze the changes during this period from these groups seafood laboratory Faculty Biosciences Aquaculture, Bodø University College, Norway. Texture done with TA-XT...

The evolution of microstructure, texture, and mechanical properties an induction melted non-equiatomic Al6Co23.5Fe23.5Mn23.5Ni23.5 (at.%) high entropy alloy subjected to severe plastic deformation was investigated experimentally by simulations. Analyses using electron backscatter diffraction transmission Kikuchi images revealed the microstructures. coarse-grained initial structure deformed down...

The occurrence of dynamic recrystallization in warm rolling plain extra-low carbon steel was examined by applying 75% thickness reduction a single pass. investigated temperature range ambient to 700 °C. Results show apparently remains absent symmetric below 600 Nevertheless, not only just occurs but accelerates as the condition changed from asymmetric condition. analysis grain internal disorien...

In this paper is shown, that in each sagittal plane of the piezoelectric texture, both one-component elastic shear wave and two-component deformation can be accompanied by either oscillations transverse component electric field or field. Four such packets multicomponent electroelastic waves are formed.Necessary sufficient conditions obtained allow formulation a two-dimensional problem electroel...

Effects of diet and feed withdrawal times on the sensory profile and shear values of broiler breast meat were determined. Feeds were formulated with 3 dietary carbohydrate sources (corn, milo, and wheat). Birds (n = 192) were processed between 42 and 52 d of age. Feed was withdrawn for 0 or 8 h prior to pilot plant processing under simulated commercial conditions. Pectoralis major muscles were ...

Results are presented of the effect of freezing followed by thawing (air and water immersion, both at environmental temperature) and cooking (traditional boiling in a covered pot) on quality profile (in terms of objective texture, colour, chlorophylls and pheophytins and sensory attributes) and structure of green beans (cv. Win). Freezing was carried out at three different rates by forced conve...

Two experiments were conducted to determine the effect of ultrasonic or static marination on meat quality measures (marination uptake, drip loss cooked yield and texture) and reduction of Salmonella and Escherichia coli. In experiment one, twelve butterfly fillets per each of two trials (n = 24) were collected from a commercial processing plant and trimmed of connective or fat tissue, then cut ...

A randomized complete block design with 3 replications (n = 432, 72 broilers per treatment) was used to evaluate the effects of electrical (ES) and vacuum stunning (VS) on broiler breast meat quality. Electrical stunning was performed by applying 11.5 V, <0.05 mA, AC to DC current for 3 s for each broiler. Vacuum stunning was accomplished by exposing the birds to a low atmospheric pressure of 5...