Patties were prepared using the breast meat from 15-wk-old turkeys fed one of the 8 dietary treatments [Con, control; VE, 200 IU/kg vitamin E; Se, 0.3 mg/kg selenium; CLA, 2.5% conjugated linoleic acids; VE + Se, 200 IU/kg vitamin E + 0.3 mg/kg selenium; VE + CLA, 200 IU/kg vitamin E + 2.5% CLA; Se + CLA, 0.3 mg/kg selenium + 2.5% CLA; VE + Se + CLA, 200 IU/kg vitamin E + 0.3 mg/kg selenium + 2...

A novel structure of the resonant pressure sensor is presented in this paper, which tactfully employs intercoupling between dual pressure-sensing diaphragms and a laterally driven resonant strain gauge. After the resonant pressure sensor principle is introduced, the coupling mechanism of the diaphragms and resonator is analyzed and the frequency equation of the resonator based on the triangle g...

D ry aging beef to enhance its flavor and tenderness is used by a very small number of meat purveyors for upscale hotels and restaurants and by an even smaller number of retailers for the gourmet market. Dry aging is a process whereby beef carcasses, primals, and/or subprimals are stored – without protective packaging – at refrigeration temperatures for one to five weeks to allow the natural en...

A study was conducted to determine the effects of dietary vitamin E supplementation on the storage stability and volatiles production in irradiated cooked turkey meat. Turkeys, raised with diets containing 25, 50, 75, or 100 IU of dl-alpha-tocopheryl acetate (TA)/kg diet from 1 to 105 d of age, were fed with diets containing 25, 200, 400, or 600 IU of TA/kg diet from 105 to 122 d of age. Breast...

Wafer level packaging could reduce the cost of MEMS based sensors through simplified processing and inexpensive components. A novel vacuum tight seal referred to as the wedge seal method is proposed in this paper. The seal consists of a silicon wedge forced into a pliable material (typically a metal) that is attached to the component wafer. The wedge-seal addresses some of the requirements of m...

Effects of double-packageing (combinational use of vacuum and aerobic packaging conditions) and acid (citric or ascorbic acid) combinations on color, lipid oxidation and volatiles of irradiated raw turkey breast were determined. Acid did not affect the a-values but increased the L-values of meat after irradiation. Citric acid promoted lipid oxidation of irradiated turkey meat, whereas ascorbic ...

Electron-beam irradiation significantly increased the oxidation of docosahexaenoic, arachidonic and linolenic acids, and cholesterol in egg yolk powder. Arachidonic-acid content was reduced from 4.58% to 3.07%, and total cholesterol oxidation products increased from 11 g/g to 467 g/g after 5.0 kGy irradiation. Further oxidation occurred during storage. Vacuum-packaging significantly reduced, bu...

ABSTRACT The objective of this study was to evaluate the effect of nisin in combination with different types of packaging on the survival of Listeria monocytogenes in ready-to-eat low-fat turkey bologna. Bologna was inoculated with L. monocytogenes exposed to 1 of 6 treatments: 3 packaging treatments (100% CO2, air, vacuum), each with and without nisin. Bologna was refrigerated and sampled 9 ti...

Lipid oxidation, color, volatiles, and sensory evaluation of double-packaged pork loin were determined to establish a modified packaging method that can improve the quality of irradiated pork loins. Vacuum-packaged irradiated samples produced dimethyl sulfide and dimethyl disulfide responsible for irradiation off-odor, whereas lipid oxidation was promoted under aerobic conditions. Exposing doub...