This study was conducted to investigate the physicochemical properties of meat batters prepared with fresh pork meat, back fat, water, and salt and formulated with three different amounts (5%, 10%, and 15%) of silkworm pupae (Bombyx mori) powder and transglutaminase (TG). Meat batters formulated with silkworm pupae powder showed significantly higher contents of protein and ash than control batt...

Major League Baseball uses statistics to determine awards every season. The batting champion is given to the player with the highest batting average. The Cy Young Award is given to the top pitcher which is determined by many different statistics including earned run average (ERA). Batting average and ERA have been used for many years and are major statistics in baseball. Neither batting average...

Many offshore structures are subjected to overturning moments due to wind load, wave pressure, and ship impacts. Also most of retaining walls are subjected to horizontal forces and bending moments, these forces are due to earth pressure. For foundations in such structures, usually a combination of vertical and batter piles is used. Little information is available in the literature about estimat...

C-trim30, a new beta-glucan-rich hydrocolloid containing 32%beta-glucan, was obtained by steam jet-cooking and fractionating oat bran concentrates. It was then incorporated into batter formulations to investigate the rheological effects of C-trim30, which were correlated with batter attributes. In steady shear measurements, the use of C-trim30 led to the increase in batter viscosity, while it d...

The interaction of plasma with liquid generates nitrogen species including nitrite (NO(-) 2). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in P...

The convenience and appeal of battered or breaded products have resulted in a sales increase of 100% since 1980. Because of the rapid growth of the Asian-American population and increasing consumption of rice and rice products, rice flour is a logical alternative for wheat flour in traditional batter formulation. The effects of ingredients used in rice flour-based batters on adhesion characteri...

This paper was prepared to facilitate an informed group discussion about the efficacy of batter intervention programs (BIPs). As it would become obvious from the structure of the paper, I am of the opinion that BIPs should be viewed as part of a broader systemic response designed to curb and eliminate men’s use of violence against their female partners. With this in mind, I review data from stu...

We examined the combined effects of prerigor and postrigor batter mixtures on protein gelation. The postrigor batter was prepared with 2% salt, whereas the prerigor meat at 5 min postmortem was used to prepare postrigor batters at different salt levels. For 5 treatments, prerigor batters were mixed with postrigor batter that had 2% salt (control) as follows: T1: ground presalted (1%) hot-boned ...

This study aimed to assess the chemical, microbial and sensory properties in a new product from kilka in mass scale with two different types of batters (simple and tempura batter). Kilka fish were battered in a simple or tempura batters, before being breaded with conventional breading crumbs and pre-fried in sunflower oil at 170°C for 30 sec. The fried samples were then immediately frozen throu...

B is a highly strategic game, with decisions being made almost continuously. In this paper, we analyze the decision to have the batter take a pitch, which means that he does not swing at the pitch under any circumstances—even if it is easily hittable. Why would a batter do this? Using decision-theoretic reasoning, we determine under what circumstances such a decision is good. We find that in so...