Foodborne salmonellosis often follows consumption of contaminated animal products, which usually results from infected animals used in food production or from contamination of the carcasses or edible organs [2, 3]. Salmonella infection in meat animals, including cattle, swine and sheep, arises from intensive rearing practices and the use of contaminated feeds [8]. Cross-contamination of carcass...

The aim of this investigation is to process a fish protein concentrate from freshwater Tilapia zilli , the brought local Basrah market some it minced and rest dried in oven at 70 °c for 48 hr. saline solutions 1% 2% had been used hydrolyze flesh . chemical composition were 56.86 % (N× 6.25) ,19.13% fat 18.11% while processed concentrates 77.40% 85.05% ,10.58% 6.00% 5.41% 6.13% ash two respectiv...

The effect of emetine hydrochloride on protein synthesis in rat myocardium was studied. Emetine inhibited incorporation of tritiated leucine into soluble proteins and actomyosin in an in vitro system using minced rat myocardium in a supporting medium. Fifty percent inhibition of incorporation of the isotope into soluble proteins and actomyosin occurred at an emetine concentration of 5 X 10~ M. ...

At temperatures required for complete release of calcium from beef liver by dry ashing, porcelain crucibles release significant amounts of calcium into the ash, which leads to erroneously high calcium values in the samples. Heated, empty porcelain crucibles do not show released calcium. Both fused silica and platinum crucibles fail to show any significant interaction with the sample. Samples dr...

Protein solubility of whole and minced muscle of hake (Merluccius merluccius L.) was evaluated at different temperatures of storage: -5°, -12° and -20°C. Proteins soluble in 1% NaCl did not show any change at any of the temperatures of storage, while the 5% NaCl-soluble proteins decreased significantly when whole hake was stored at -5° and 12°C (p < 0.01). A correlation was found between the de...