This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH 45min (pH at 45 min postmortem or initial pH) via analysis of Pearson's correlation showed high positive correlation with pH change pH c24 (pH change from pH 45min to pH 24h postmortem). However, postmortem pH after 24 h...

A new method is described for studying the metabolism of air-dry seeds. An initial pulse of (14)CO(2) was supplied to seeds maintained in air at controlled low water potentials for 6 months. Seeds were also infiltrated with 2-(14)C-acetate and with (14)C-l-leucine at 0 C, redried rapidly at 0 C, and maintained at controlled low water potentials for 4 to 6 weeks. The metabolism of the air-dry se...

The drying of hydrogel films formed by poly(ethylene oxide)-poly(propylene oxide) (PEO-PPO) block copolymers (Pluronic P105 and Pluronic L64) is investigated at various air relative humidity (RH) conditions in the range 11-94%. These amphiphilic block copolymers self-assemble to form a variety of ordered (lyotropic liquid crystalline) structures as the water content decreases. The amount of wat...

The aim of this study was to investigate the composting of separated pig manure solids with or without a variety of bulking agents at a low initial C/N ratio (12.5-23.3). Compost stability was investigated using an oxygen uptake rate (OUR) test and compost maturity was investigated using a germination index test. All treatments showed typical patterns of compost temperature. Temperatures above ...

CO2-based Engineered Geothermal Systems (EGS) have been explored from the perspectives of thermodynamic performance, in-reservoir chemical reactivity, and economic viability. Previous works have correctly noted the important role that initial water content in the geothermal reservoir will play in determining the viability of the concept, but have not examined reservoir water content from a quan...

This study has analyzed the effect of different factors on variation of meat weight due to juice loss, and variation of water content of pork samples heated in a water bath. The weight loss (WL) was influenced by initial water content of raw meat which can be connected to meat pH, muscle type, and by pre-salting. WL was also influenced by sample thickness and by nature of the surrounding fluid....