This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na(+) concentration than the control after drying for 8...

The use of a diepoxide resin in the form of 1,4-butanediol diglycidyl ether as the epoxy resin, lithium perchlorate (20 wt.%) as the ionic salt, a hardener (4,7,10trioxatridecane-1,13-diamine, 15 wt.%) as the curing agent, and a poling DC electric field of 720 V/m gives an electret that exhibits a maximum voltage of 3.4 V during poling (30 min) and a stabilized voltage of 0.67 V after depoling ...

OBJECTIVE The purpose of this study was to compare the effect of light curing distance on the cytotoxicity of five resin composites cured with three high-power light curing units. STUDY DESIGN Seven cylindrical discs of each material (Grandio®, Voco; Filtek™ Z250, 3M ESPE; Clearfil™ AP-X, Kuraray Co. Ltd.; Aelite™ LS, Bisco Inc. and Simile®, Pentron) were cured. For curing, soft-up mode of qu...

A cationic photo-curable cycloaliphatic epoxy resin has been investigated as reactive monomer in blue light crosslinking process. We have demonstrated that camphorquinone is able to abstract labile hydrogen from the epoxy monomer, giving rise to the formation of carbon-centered radicals that are oxidized by the onium salt; a complete epoxy group conversion was reached after 50 s of irradiation....

Experiments were conducted to gain a better understanding of the mechanism by which sodium chloride, sodium nitrate, and sodium nitrite supplement the action of heat in preserving canned cured meat products. Heated spores of putrefactive anaerobe 3679h were less tolerant of all three curing agents in the outgrowth medium than were unheated spores. When the curing agents were added to the heatin...

Basturma, a spiced beef product intended to be cooked before consumption, was prepared in three trials by dry-curing intact surface-inoculated (6 log cfu per piece with Salmonella serovars, Escherichia coli O157:H7 and Listeria monocytogenes) beef eye of round subprimals for 21 days at 6.7C, and then rinsing, pressing and drying for 6–8 days at 21–27C. The finished products had percentage water...

Blast furnace slag (BFS) is a mortar additive in which the utilization of varied curing conditions and basicity BFS determine fineness resulting and, thereby, its salt prevention properties. This study evaluates compares salt-prevention properties prepared by either steam or water curing. The physical properties, for example, fineness, revealed factors significantly affected that influence salt...

The bacteriology of meat curing brines has been studied chiefly from the standpoint of preservation of meat. Such investigations have established that concentrationis of salt used are not bactericidal but inhibitory to most bacteria, and that certaini osmophilic bacteria and yeasts tolerate or, in some cases, even require salt concentrations for maximal growth. The relationiship of brine microo...

This study investigated the effect of the incorporation of an iodonium salt in experimental composites, on the bond strength of metallic brackets bonded to bovine teeth. Two hundred and seventy bovine teeth were embedded in self-curing acrylic resin and divided into 18 groups (n=15), according to the experimental composite with an iodonium salt at molar concentrations 0 (control), 0.5, or 1%; t...