bluuebunny/crossref_metadata_2025 huggingface dataset:
PHYCOCYANIN CONTENT OF SPIRULINA PLATENSIS DRIED IN SPOUTED BED AND THIN LAYER
Authors: OLIVEIRA E.G. , ROSA G.S. , MORAES M.A. , PINTO L.A.A.
Published: September 2010

The aim of this work was to study the drying of Spirulina platensis, evaluating the final product characteristics about its phycocyanin content and its protein solubility in water. Two drying techniques were used: the spouted bed and the thin layer. For drying in a spouted bed, the cone‐cylindrical geometry was chosen, namely type conventional spouted bed (CSB) and jet‐spouted bed, with a paste concentration of 5%. The thin‐layer drying was performed at temperatures of 50 and 60C, with a load of material of 4 kg/m2 in the tray. The spouted bed dryer type CSB demonstrated good functionality, not presenting a collapse during the experiments. The solubility in aqueous mean was similar in all the drying techniques used, being the values found around 37%. The largest phycocyanin values were found in the thin‐layer temperature of 50C and in the spouted bed type CSB; however, the thin layer was excluded so as not to reach the commercial moisture content.

PRACTICAL APPLICATIONS

Phycocyanin is the major phycobiliprotein in Spirulina. Phycocyanin has significant antioxidant, anti‐inflammatory, hepatoprotective and radical scavenging properties. It is used as colorant in food and cosmetics. It was also shown to have therapeutic value (immunomodulating activity and anticancer activity). The drying operation is commonly used to prolong the shelf life of microbial biomasses. Preservation of cyanobacteria is a difficult process, since the cells are small and, moreover, the cultures are usually diluted. Drying of liquids and pastes in spouted beds with inert bodies has been presented as an alternative to spray drying in an attempt to obtain high‐quality powdered products at a low cost.
EFFECTS OF COOKING CONDITIONS ON SENSORY CHARACTERISTICS OF RED‐COOKED BEEF FLAVOR AND IDENTIFICATION OF THE FLAVOR COMPOUNDS
Authors: WU XIAO , ZHAO MOUMING , WANG JINSHUI , CUI CHUN , WU JINWEI , YANG BAO
Published: September 2010

Red‐cooked beef is a very popular food in China. The sensory characteristics and flavor compounds of red‐cooked beef were investigated in the present study. Through the single‐factor analysis of sensory score, it was changed under different cooking conditions, including pH value, cooking temperature and time. Response surface methodology and quantitative descriptive analysis were applied to investigate the effects of pH value, cooking temperature and time on the sensory score of red‐cooked beef flavor. A suitable range for each factor (5–8 for pH value, 90–110C for cooking temperature and 1.5–2.5 h for cooking time) was chosen for building a mathematical regressive model. The mathematical model representing the sensory score of red‐cooked beef flavor as a function of the independent variables within the region under investigation was expressed by the equation as follows: Y = 76.86 − 0.51X1 − 4.14X2 + 0.47X3 + 0.054X1X2 − 0.041X1X3 + 0.049X2X3 − 4.83, where Y was the sensory score, and X1, X2 and X3 were the coded variables of pH value, cooking temperature and time, respectively. The optimal conditions to obtain the highest sensory score were 6.42 of pH value, 97.4C and 2.05 h, respectively. Under these optimal conditions, the experimental value agreed with the predicted one by analysis ofvariance. The potent flavor compounds of red‐cooked beef were extracted by headspace solid phase micro‐extraction technique, and 99 volatile compounds were detected using gas chromatography‐mass spectrometry, which consisted of 23 aldehydes, 12 ketones, 10 esters, 11 alcohols, 15 carboxylic acids, 2 sulfur‐containing compounds, 9 heterocyclic compounds, 12 alkanes and 5 alkenes.

PRACTICAL APPLICATIONS

Response surface methodology is a statistical method that has shown significant advantages in application of food process. In the present study, this methodology was employed to investigate the effects of pH value, cooking temperature and time on the sensory characteristics of red‐cooked beef flavor. A mathematical regressive model was built with a good fitness, and the optimal cooking conditions were predicted. The flavor compounds of red‐cooked beef cooked under the optimal conditions were identified by gas chromatography‐mass spectrometry. Twenty‐three aldehydes, 12 ketones, 10 esters, 11 alcohols, 15 carboxylic acids, 2 sulfur‐containing compounds, 9 heterocyclic compounds, 12 alkanes and 5 alkenes were found contributing to the red‐cooked beef flavor.
PROCESSING OF BANANA‐BASED WINE PRODUCT USING PECTINASE AND α‐AMYLASE
Authors: CHEIRSILP B. , UMSAKUL K.
Published: September 2010

Banana must was treated with pectinase and α‐amylase to hydrolyze pectin and starch prior to its use to produce a wine product. The synergistic activities of the enzymes enhanced hydrolysis of the complex carbohydrates. A decrease of 55% in the viscosity and a 2.7‐fold increase in the amount of extracted juice were obtained after incubating with 0.05% (w/w) of pectinase at 40C for 2 h, followed by treating with 0.05% (w/w) of α‐amylase at 50C for 3 h. A 15 and 39% increase in total soluble sugars and reducing sugars in extracted juice were achieved, respectively. Enzyme‐treated banana must was diluted with four volumes of water and then fermented by yeast to produce banana wine. The pretreatment of banana with enzymes before wine fermentation resulted in a higher level of reducing sugars than that of the control (nonenzyme‐treated banana wine) during fermentation. The clarity of the enzyme‐treated banana wine was also fourfold higher than that of the control at 25 days of fermentation. The concentrations of total soluble solids, total soluble sugars, and alcohol in the enzyme‐treated banana wine and the control have no significant differences.

PRACTICAL APPLICATIONS

Banana fruits contain high nutrition sources of carbohydrate, minerals and vitamins. Banana‐based wine has a good flavor and can be considered ahealthy alcoholic beverage. However, polymeric carbohydrates like pectin and starch in banana cause the turbidity and viscosity of the wine and make the clarification process harder. Application of pectinase and α‐amylase that affect the quality of wine is important for improving the process of banana wine production. This study highlights the effectiveness of pectinase and α‐amylase treatments on banana wine production such as increasing the banana juice extraction yield, decreasing the viscosity of banana must, forming simple sugars and oligosaccharides to facilitate yeast growth during fermentation and improving the clarification process.
SENSORY CHARACTERISTICS OF BEEF AND PORK PROCESSED MEATS CONTAINING NONSOLVENT EXTRACTED TEXTURIZED SOY PROTEIN
Authors: RENTFROW G. , BREWER M.S. , WEINGARTNER K.E. , MCKEITH F.K.
Published: September 2010

The objective of this study was to characterize the sensory properties of four common meat products (ground beef, fresh pork sausage, smoked sausage, and frankfurters) all manufactured with nonsolvent extracted textured soy protein (NSTSP) used as a lean meat replacement. High levels (45%) NSTSP added to ground beef and fresh pork sausage resulted in products which were more mushy with much more off‐flavor than control samples, whereas juiciness was unaffected. Addition of 30% or 45% NSTSP increased (P< 0.05) the juiciness of smoked sausage, while NSTSP at any level decreased the juiciness of frankfurters. Fifteen percent NSTSP affected (P> 0.05) neither texture and mouth feel nor off‐flavor of smoked sausage. Up to 30% NSTSP had no effect on either texture or mouth feel nor on off‐flavor of frankfurters. Addition of NSTSP increased off‐flavor of all products except frankfurters. Practical levels of lean replacement appear to be less than 30% for these meat products.
ISOLATION AND CHARACTERIZATION OF CALPAINS FROM RAINBOW TROUT MUSCLE AND THEIR ROLE IN TEXTURE DEVELOPMENT
Authors: SALEM M. , KENNEY P.B. , KILLEFER J. , NATH J.
Published: September 2010

A single anion‐exchange column was used to resolve calpain I and II and their endogenous inhibitor, calpastatin, from the white muscle of rainbow trout (Oncorhynchus mykiss). Calcium requirement assays showed that calpain I and II required approximately 0.2 mM and 2.5 mM, respectively, for half maximal activities. Isolation of calpain I and calpastatin were confirmed by Western blot. Incubation of trout muscle for 12 h postmortem, in a buffer containing CaCl2, decreased (P < 0.0001) shear force compared to samples incubated in a buffer containing EDTA. This effect indicates that softening of fish muscle can be accelerated by activation of calpains with exogenous calcium.
FUNCTIONALITY OF GLYCOSILATED HEART SURIMI AND HEAT‐PRECIPITATED WHEY PROTEINS IN MEAT BATTERS
Authors: TOTOSAUS ALFONSO
Published: September 2010

The functionality of pork and beef heart surimi, glycosilated heart surimi and heat‐precipitated panela and Oaxaca whey proteins were evaluated under in a meat batter in order to determine their utility in sausage formulation. Glycosilation improved yield and decreased water liberation, followed by the panela whey proteins. Texture results indicated that the glycosilated heart proteins improved overall texture, reflecting the effect of proteins on gel matrix. The lower functional properties for Oaxaca whey were probably due to the highly acidic conditions of this type of whey. Improvement in meat product formulation could be achieved employing underutilized animal proteins, reducing costs and enhancing texture.
WITHIN‐MUSCLE VARIATION IN COLOR AND pH OF BEEF SEMIMEMBRANOSUS
Authors: LEE MICHELLE S. , YANCEY JANEAL W.S. , APPLE JASON K. , SAWYER JASON T. , BAUBLITS R. TY
Published: September 2010

A trial was conducted to measure within‐muscle variation in color and pH of the semimembranosus (SM). SM muscles from carcasses of three different quality grades were cut into 10 steaks (1.91‐cm thick), which were subsequently divided into four quadrants (CaD = caudal–distal, CaP = caudal–proximal, CrD = cranial–distal and CrP = cranial–proximal). The ventral portion was generally lighter, redder and yellower than the dorsal portion. Furthermore, the CrD quadrant had the highest (P < 0.05) L*, a* and b* values, whereas the superficial quadrant (CaP) had the lowest (P < 0.05) objective color values, with quadrants CrP and CaD having intermediate values. Quadrant CrD had the highest (P < 0.05) reflectance values, whereas the lowest (P < 0.05) reflectance values were in the CrP quadrant. Traditionally, light meat color has been associated with low pH; however, the quadrant with the lightest color meat (CrD) had the highest pH.

PRACTICAL APPLICATIONS

Information presented in the current experiment can be used as a tool to define the biochemical traits of the beef semimembranosus. More specifically, this information could be used to support future studies in the area of color stability and a method to identify regions of concern regarding postmortem muscle quality of such a large muscle from the beef round. With an industry that relies on the identification of new cuts for the retail market, and consumers placing emphasis on muscle color at the time of purchase, a thorough understanding of color stability in the semimembranosus is required. Lastly, this information can be used to further enhance the fabrication and potential marketability of such under‐utilized muscles from the beef carcass.
EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON THE TENDERNESS AND MYOFIBRILLAR PROTEINS OF BEEF STRIP LOINS*
Authors: BOWKER B.C. , FAHRENHOLZ T.M. , PAROCZAY E.W. , EASTRIDGE J.S. , SOLOMON M.B.
Published: September 2010

This study evaluated the effects of hydrodynamic pressure (HDP) processing and aging on the tenderness and myofibrillar proteins of beef strip loins. Loins (n = 12) were halved at 48 h postmortem and assigned to HDP or control treatments. Following treatment, each half was divided into three portions for aging (0, 5 or 8 days). Samples were removed for Warner–Bratzler shear force (WBSF) determination and myofibrillar protein isolation. HDP decreased (P < 0.0001) WBSF values 23% at 0, 5 and 8 days of aging. Myofibrillar fragmentation and myofibrillar protein solubility increased (P < 0.01) with HDP and aging. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis and Western blotting analysis of myofibrillar proteins showed that HDP and aging decreased the intensity of the troponin T (TnT) band and enhanced the accumulation of the 30 kD TnT degradation product. These data suggest that HDP is more effective than aging tenderization, and that HDP tenderization is caused by both protein degradation and physical disruption of the myofibril apparatus.

PRACTICAL APPLICATIONS

Hydrodynamic pressure (HDP) processing was shown to instantaneously tenderize tough cuts of beef to tenderness levels attained following 8 days of postmortem aging. For the meat industry, these results demonstrate the potential benefits of alternative tenderization techniques, such as high‐energy shock waves. Observed changes in protein characteristics due to HDP and aging allow researchers to understand better potential mechanisms of meat tenderization.
COLOR CHANGES AND LIPID OXIDATION IN PORK PRODUCTS MADE FROM PIGS FED WITH CRANBERRY JUICE POWDER
Authors: LARRAÍN R.E. , KRUEGER C.G. , RICHARDS M.P. , REED J.D.
Published: September 2010

Public concern about chemically synthesized antioxidants has stimulated research on natural antioxidants, such as dietary flavonoids, to prevent oxidative deterioration in muscle foods. We hypothesized that feeding cranberry juice powder, a rich source of flavonoids to pigs, would increase the oxidative stability of pork products. The cranberry diet altered the time‐course changes of color measurements in bacon but not in loin chops. Bacon from cranberry‐fed animals showed a slower decrease in both a* values and chroma, and a slower increase in hue angle. Lipid peroxides but not thiobarbituric acid‐reactive substances were significantly higher in frozen patties from the cranberry‐fed pigs. The existence of apparently opposite effects and possible mechanisms of action of a cranberry diet on oxidative stability of frozen patties and bacon are discussed.

PRACTICAL APPLICATIONS

Long‐term feeding with cranberry juice powder altered the time‐course changes of color and lipid oxidation in pork products. However, anti‐ and pro‐oxidant effects were observed depending on the product evaluated (bacon or patties). Long‐term feeding of pigs with flavonoid‐rich diets may potentially reduce oxidation in pork products made from supplemented animals but further studies are needed to understand muscle × processing interactions.
TENDERNESS IMPROVEMENT IN FRESH OR FROZEN/THAWED BEEF STEAKS TREATED WITH HYDRODYNAMIC PRESSURE PROCESSING*
Authors: SOLOMON M.B. , LIU M.N. , PATEL J. , PAROCZAY E. , EASTRIDGE J. , COLEMAN S.W.
Published: September 2010

Tenderness improvement in fresh (F) or frozen/thawed (FT) beef steaks treated with hydrodynamic pressure processing (HDP) technology was examined. In Experiment 1, the effect of HDP and meat state at 48 h postmortem (fresh, never frozen compared to frozen at 48 h postmortem followed by thawing at 6 d postmortem) on meat tenderness at both day 1 and day 6 after HDP was evaluated. The effect of HDP was sustained throughout day 6 of aging.FT samples were 1 kg lower at day 1 compared to F samples and 0.8 kg lower at day 6. In Experiment 2, 40 boneless, rib‐eye sections (5 d postmortem) were used. One control steak was cooked fresh, while a second was frozen for 60 d. HDP was performed on the 40 F rib‐eye sections. Twenty of the HDP‐treated rib eyes were frozen after HDP treatment. The remaining 20 F HDP‐treated samples were cooked 24 h after treatment for tenderness determination. Sixty days after HDP treatment, the frozen control and HDP‐treated samples were thawed and cooked. Control (never frozen) steaks prior to HDP treatment had shear values of 6.5 kg. A 29% reduction in shear force was observed for HDP‐treated (F) samples. Freezing accounted for a 14% reduction in shear force. HDP treatment followed by freezing resulted in a 30% reduction in shear force compared to the frozen control samples.

PRACTICAL APPLICATIONS

Postmortem storage at refrigerated temperatures has been clearly demonstrated to improve meat tenderness. Freezing and then thawing meat has been shown to either improve tenderness, increase toughness or have no effect at all on meat tenderness. The use of hydrodynamic pressure processing (HDP) in conjunction with freezing meat either before or after HDP treatment was evaluated. Use of HDP, whether on fresh or frozen/thawed meat, successfully tenderized meat. Whether one freezes the meat before performing HDP or after HDP treatment, both successfully improve meat tenderness and the improvements are maintained even after frozen storage. Although freezing alone did show signs of improving meat tenderness, the magnitude of improvement was much less than the tenderness improvements found when using HDP technology.
A MODIFIED ANAEROGENTM SYSTEM FOR GROWTH OF CAMPYLOBACTER SPP
Authors: TRAN T.T. , YIN J.J.
Published: September 2010

A simple, rapid procedure to generate an oxygen‐reduced atmosphere suitable for growing Campylobacter jejuni was investigated. A modified AnaeroGenTM system (MAS), consisting of a single AnaeroGenTM anaerobic sachet AM35 (Oxoid Unipath Ltd., Basingstoke, UK) activated in a 9 L anaerobic jar (BBL, Cockeysville, MD), was evaluated and compared with the conventional gassed jar system described in the 8th edition of the U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM). Enriched cultures of C. jejuni (six replicates at each of five inoculum levels: 10‐2 to 102 cfu/mL in artificially contaminated raw milk, raw oyster, crab meat, or mushroom were streaked in duplicate onto four different selective isolation agars for simultaneous incubation in MAS and in the BAM system. No significant differences (p > 0. 05) in recovery rates of C. jejuni were observed for the two systems. The type of isolation agar used did not affect these recovery rates. The quality of growth of C. jejuni at 24, 48 or 72 h was similar in both systems. MAS successfully reduced atmospheric oxygen to a level suitable for the growth of C. jejuni. It was simple and rapid compared to the BAM system, and cost‐effective compared to the Oxoid CampyGenTM system specifically designed for the growth of Campylobacter spp.
DEVELOPMENT AND EVALUATION OF A RAPID TEST PROCEDURE TO DETECT SALMONELLAE IN FEED INGREDIENTS AND FINISHED FEEDS1
Authors: WALDROUP A.L. , WALDROUP P.W. , JOHNSON E.R.
Published: September 2010

Broiler, layer, and swine feeds were inoculated with low levels of three Salmonella serotypes commonly found in feed ingredients using a “charged” chalk. The inoculated feeds, noninoculated control feeds, and naturally contaminated poultry byproduct meals were included in an interlaboratory evaluation of two testing procedures. Three FDA labs, an independent lab, and one university lab were participants in the interlaboratory study. A rapid test kit (Salmonella‐Tek, Organon Teknika Corp., Durham, NC) was compared to the culture method of Bailey and Cox (1992) which utilizes Universal Preenrichment broth and standard culture procedures. Each lab utilized 45 100‐g feed ingredient or finished feed samples. There was 89.3% agreement in test results by the five labs when comparing the two test procedures. The culture method resulted in 1.3% false negatives while the Salmonella‐Tek procedure resulted in 6.2% false positives. Either of the test procedures was capable of detecting extremely low levels (< 5 organisms/100 g) when samples (100 g) were preenriched with Universal Preenrichment broth.
POTENTIAL FOR MEASUREMENT OF LYSINE BIO AVAILABILITY IN POULTRY FEEDS BY RAPID MICROBIOLOGICAL ASSAYS — A REVIEW
Authors: ERICKSON A.M. , LI X. , ZABALA‐DÍAZ I.B. , RICKE S.C.
Published: September 2010

Optimizing economic utilization of feed protein sources for poultry nutritional requiremens is difficult to achieve given the varied protein quality of the respective sources. Although there are several limiting amino acids in feeds that would benefit from development of rapid and more reliable bioavailability assays, lysine is of key importance since this amino acid is usually the first or second limiting amino acid in poultry feeds and is susceptible to processing treatments. However, to incorporate incoming sources in the most cost‐effective manner, accurate and timely prediction of lysine bioavailability prior to use is desired to achieve a consistent nutritional value. Animal bioassays involving chicks are one of the standard accepted practices for evaluating protein quality and amino acid bioavailability, but such assays have several limitations. Alternative in vitro tests that accurately predict lysine bioavailability for feed proteins would solve many of the problems associated with currently used animal bioassays. The expected focus should be on the development of more rapid in vitro lysine bioavailability assays that could be easily used for evaluation of poultry feed protein sources.
RAPID ASSESSMENT OF POULTRY FEED MICROBIAL QUALITY USING POLYMERASE CHAIN REACTION DETECTION OF MICROBIAL RIBOSOMAL GENE SEQUENCES
Authors: MACIOROWSKI K.G. , PILLAI S.D. , RICKE S.C.
Published: September 2010

Rapid assessment of microbial quality in poultry feeds is critical for detection of specific pathogens and to directly evaluate the effectiveness of potential antimicrobial compounds. This requires methodology that is not only rapid and sensitive but also representative of the diverse microflora present on poultry feeds. The objective of this study was to examine a PCR‐based assay using conserved 16S rRNA ribosomal sequences to evaluate microbial quality in naturally contaminated poultry feed samples. When examined on gel electrophoresis, PCR assays yielded visible bands detectable in at least 1 replicate from 6 out of 8 poultry feed samples. Further methodology improvement may yield a consistent method for rapid determination of feed microbial diversity and feed quality assessment as a function of specific feed and feed ingredient microbial profiles.
IMPROVEMENT OF SELECTIVITY FOR ISOLATION OF ESCHERICHIA COLI O157:H7 FROM GENERIC ESCHERICHIA COLI
Authors: RHEE M.S. , GRAY P.M. , KANG D.H.
Published: September 2010

A modified selective medium was developed to increase selectivity for isolation of Escherichia coli O157 from generic E. coli based on the knowledge that E. coli O157:H7 has more resistance against HCl condition than E. coli. As a preliminary experiment, four strains of E. coli O157:H7 (ATCC 35150, 43889, 43890, and 43894) were tested to determine the maximum concentration of 6N HCl (from 0 to 250 μL) added to 50 mL of MacConkey agar medium (MAC). The maximum level was 125 μL/50 mL (6N HCl/MAC), which E. coli O157:H7 strains could tolerate against the HCl concentration. After determination, comparative growth of 15 isolates of E. coli O157 and generic E. coli were evaluated on modified selective medium (HCl‐MAC; with the addition of 125 μL/50 mL) and conventional MAC, respectively. All tested strains of E. coli O157 were grown on both media, whereas 9 out of 15 generic E. coli (60% of tested strains) were strongly inhibited on HCl‐MAC. For selective isolation of E. coli O157 from generic E. coli, HCl‐MAC has an effective potential for an implemental use. This information can extend as a baseline for use of HCl to conventional medium for successful isolation E. coli O157 from generic E. coli.
A PCR‐MPN BASED QUANTITATIVE APPROACH TO ENUMERATE NITRIFYING BACTERIA IN ZEOPONIC SUBSTRATES
Authors: MCGILLOWAY R.L. , WEAVER R.W. , MING D.W. , PILLAI S.D.
Published: September 2010

Self‐sustaining, regenerative life‐support systems are required for long duration missions to the Moon and Mars. Improved activity of nitrifying bacteria to convert NH4+ to NO3‐ has been shown to promote plant growth in zeoponic substrates. Due to physiological characteristics, such as slow growth and low yield, nitrifying bacteria are not easily enumerated by traditional microbiological techniques. A method for rapid detection and enumeration of a commercial inoculum of nitrifying bacteria in a zeoponic substrate was developed using a polymerase chain reaction (PCR)‐most probable number (MPN) approach. Samples from four‐week laboratory incubation studies were processed to extract their total microbial community DNA and the sequences specific to 16s rRNA of Nitrobacter spp. were PCR amplified. The detection limit of the methodology was 2,000 Nitrobacter cells per assay. The quantitative assay demonstrated that the zeoponic substrate was capable of supporting 105 to 106 MPN Nitrobacter cells per gram of substrate. The PCR‐MPN method can be an effective and rapid approach to enumerate nitrifying bacteria in zeoponic substrates.
COMPARISON OF CLEANING METHODS FOR REDUCTION OF ATTACHED MICROORGANISMS FROM CONSUMER‐STYLE THERMOMETERS
Authors: LEE SUN‐YOUNG , HILLERS VAL , MCCURDY SANDRA M. , KANG DONG‐HYUN
Published: September 2010

A thermometer is an important tool to ensure an adequate hamburger cooking temperature, however, cross‐contamination resulting from previously used thermometers may be possible. Therefore, thorough cleaning of thermometers is essential. The objective of this study was to compare thermometer cleaning methods for reduction of attached Escherichia coli O157:H7. Cleaning techniques were designed to simulate methods used in homes such as rinsing with water, and/or wiping with paper towels were compared with rinsing with 70% alcohol. Paper towels (three treatments: dry, wetted with water, and wetted with 40% alcohol), commercial disinfectant towel, and three types of rinse solutions (ambient temperature water, warm water, and 70% alcohol) were used to clean contaminated thermometer stems. Single‐step cleaning methods and two‐step cleaning methods (rinsing followed by wiping with a paper towel or wipe) were evaluated. The efficacy in removing E. coli O157:H7 by cleaning method was as follows: dry paper towel = wet paper towel < cold water < alcohol towel < disinfectant towel < 70% alcohol < warm water. Combined cleaning methods were more effective at removing attached E. coli O157:H7 than were single‐step methods. Washing with warm water or 70% alcohol solution, combined with wiping with a paper towel, resulted in elimination of E. coli O157:H7 in most cases. In conclusion, warm or hot water washing followed by wiping with a paper towel is recommended to sanitize thermometers after use.
COMPARISON OF THE IMPEDANCE SPLITTING METHOD TO THE AGAR DILUTION METHOD FOR THE ESTIMATION OF THE ANTIMICROBIAL ACTIVITY OF FOOD PRESERVATIVES
Authors: GEROLIMATOU CHRISA N. , BATRINOU ANTHIMIA M. , TSAKNIS JOHN P. , SPILIOTIS VASSILIS K.
Published: September 2010

The antimicrobial activity of 10 substances with antimicrobial activity used as food preservatives and antioxidants was evaluated by the Impedance Splitting (IS) method and the Agar Dilution Method on five microorganisms (Escherichia coli (ATCC 10536), Staphylococcus aureus (ATCC 6538), Ps. aeruginosa (ATCC 9027), Candida albicans (ATCC 10231) and Aspergillus niger (ATCC 6275)). In both methods the Maximum Inhibitory Dilution (MID) of the preservatives was determined. MID was equal in 68% of cases and different by one dilution cycle in 32% of cases. The results suggest that the IS method, which is more automated and less laborious, could be used as an alternative method for the estimation of the antimicrobial activity of food antimicrobial substances.
EFFECTS OF SAMPLE DIMENSIONS ON THE SNAPPING FORCE OF CRISP FOODS *
Authors: BRUNS ANDREW J. , BOURNE MALCOLM C.
Published: September 2010

Abstract. According to well‐known formulae for the mechanics of flexure stresses, the force required to snap a test specimen of uniform rectangular cross‐section is inversely proportional to its length and directly proportional to the width and the square of the thickness. For a specimen of circular cross‐section, the snapping force is directly proportional to the cube of its radius and inversely proportional to its length. In order to test the validity of the theoretical models for foodstuffs, three snappy foods (cookie, beet, carrot) were fashioned into bars of rectangular or circular cross‐section in lengths varying from 2.0 to 5.8 cm. The rectangular bars ranged from 0.4 to 1.0 cm in thickness and 1.5 to 3.0 cm in width. The cylindrical bars ranged from 0.253 to 0.578 cm in diameter. The bars were snapped in two by mounting them in a horizontal plane on two fixed vertical supports and applying force to fracture by means of a descending beam centered between the supports in a snapping rig mounted in an Instron Universal Testing machine. Experimental data for the commodities tested were in satisfactory agreement with the theoretical model.
DEVELOPMENT AND APPLICATION OF A TEXTURE MEASUREMENT PROCEDURE FOR TEXTURED VEGETABLE PROTEIN *
Authors: BREENE WILLIAM M. , BARKER THOMAS G.
Published: September 2010

Abstract. A procedure was developed for separating different rehydrated commercial soy ‘protein products’ and cooked ground beef: soy mixtures (75:25) into textural classes. For comparison, cooked ground beef was included in the study. Samples were ground in a meat grinder (3/8* holes) and compressed at 5 cm min−1 in an Ottawa Texture Measuring System 10 cm2 cell, with eight wires grid, mounted in an Instron tester. Maximum force, average maximum force, hardness, cohesiveness and chewiness were determined from the force‐distance curves. Parameters which detected the greatest differences between textural classes were maximum force and the average maximum force, followed ‐ and in this order ‐ by chewiness, cohesiveness and hardness.
MECHANICAL CHARACTERIZATION OF FIBROUS MATERIALS AS RELATED TO MEAT ANALOGS **
Authors: MILLER W. M. , MORROW C. T.
Published: September 2010

Abstract. Using a composite material approach, fiber concentration and orientation were analyzed for their effect on mechanical properties of synthetic meat systems. Egg albumen binder soy fiber and Silastic rubber cotton thread systems were tested experimentally. Dynamic compressive and parallel creep shear tests were conducted to determine time dependent elastic and shear moduli. The maximum compressive modulus occurred with the fiber parallel to the loading direction while the shear modulus was greatest with the fibers at a 45d̀ orientation. The compressive modulus was minimum at a fiber orientation perpendicular to the load. Experimental values for the shear modulus were minimized at 0d̀ and 90d̀ orientation. Higher fiber concentration resulted in higher compressive and shear moduli for both experimental two‐phase systems.
A STUDY OF FORCE‐COMPRESSION CONDITIONS ASSOCIATED WITH HARDNESS EVALUATION IN SEVERAL FOODS
Authors: BOYD J. V. , SHERMAN P.
Published: September 2010

Abstract. The hardness of fourteen foods has been evaluated by panel tests and by compression tests with a table model Instron. Oral evaluation of hardness was correlated with instrumental force ‐% compression data obtained for compressions extending up to 80% and with crosshead speeds up to 20 cm min−1. With soft foods, agreement between panelists' and instrumental data commences at lower % compressions and lower applied forces than with hard foods. As the Instron crosshead speed increases so does the force required to achieve a desired % compression. With very hard foods exhibiting a short relaxation time, e. g. toffee, stress relaxation may influence the registered force. Crosshead speeds exceeding 20 cm min‐1** cannot be utilised in conjunction with the standard Instron recorder because its response time is too long. It should be replaced by a fast response recorder such as a UV recorder. The procedure whereby panelists evaluate hardness during the first downstroke of mastication appears to change from compression to biting as hardness increases. A limited number of tests with Cheddar cheese and table jelly suggest that hardness evaluation by squeezing samples between the thumb and index finger involves lower % compression and lower forces than the oral evaluation of hardness with the same products.
CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION
Authors: LUYTEN HANNEMIEKE , J. PLIJTER JOHAN , VAN VLIET TON
Published: September 2010

Literature on the crispy/crunchy behavior of cellular solid foods with a crust is discussed. The emphasis is on products with a dry crispy or crunchy crust as bread and various snacks and especially on mesoscopic and macroscopic aspects. Successively, the sensory sensations involved, the mechanical and fracture behavior of crispy/crunchy products, morphological aspects, and the relation between crispy and crunchy behavior and mobility of the macromolecules and plasticizer (primarily water) involved, are discussed. Finally, some ideas for an integrated approach of crispy/crunchy behavior of cellular solid foods with a dry crust will be discussed.
APPLICATION OF SURFACE FRICTION MEASUREMENTS FOR SURFACE CHARACTERIZATION OF HEAT‐SET WHEY PROTEIN GELS
Authors: CHEN JIANSHE , MOSCHAKIS THOMAS , NELSON PHILIP
Published: September 2010

The surface properties of heat‐set whey protein gels (14 wt %) was studied by measuring the friction at the gel's surface. A simple device was constructed that can be conveniently attached to a Texture Analyzer. Surface friction forces of gels with and without addition of salt were measured as a function of sliding speed and surface load. Surface friction strongly depended on the sliding speed for all three gel systems over the speed range 0.01 mm/s to 10 mm/s. The gel without salt addition showed the highest speed dependency, while the gel containing 200 mM NaCl had the lowest speed dependency. Surface load tests showed nearly linear relationships for both protein gels (with and without salt addition). Unlike solid materials, both protein gels exhibited a surface friction even as the surface load approached zero. Possible contributions of surface attraction and viscous flow to the measured forces are discussed. Results from surface friction tests were further confirmed by optical observation of the surface using a confocal laser scanning microscope (CLSM), where a very smooth surface was observed for the whey protein gel without salt addition, but a much rougher surface was observed for the gel containing 200 mM NaCl.
EFFECT OF AMYLASE ACTIVITY ON STARCH PASTE VISCOSITY AND ITS IMPLICATIONS FOR FLAVOR PERCEPTION
Authors: FERRY A.‐L. , HORT J. , MITCHELL J.R. , LAGARRIGUE S. , PAMIES B.V.
Published: September 2010

The viscosity of starch pastes prepared from waxy maize and wheat starches was measured as a function of concentration. Concentrations at which the two starches had comparable viscosities were selected and the decrease in viscosity with time on amylase addition was determined at 37C using a rapid viscosity analyzer (RVA). At the same level of enzyme addition the decrease in viscosity with time was much faster for waxy maize starch compared to wheat starch. For the latter, the time for the RVA viscosity to be reduced to half its value was of the order of 10 s. Volatile release was substantially increased with amylase addition. It is suggested that, at comparable initial viscosities, starch‐thickened products have better flavor and taste perception than products prepared with other thickeners because of the in‐mouth viscosity decrease resulting from amylase degradation. This could be explained by a reduction in perceived viscosity, which may enhance flavor perception as a consequence of signal processing within the brain, and/or an increase in the concentrations of volatiles reaching the olfactory receptors.
DIRECT MEASUREMENT OF LIP PRESSURE WHEN INGESTING SEMI‐LIQUID FOOD
Authors: KOHYAMA KAORU , HAYAKAWA FUMIYO , SASAKI TOMOKO , AZUMA TERUAKI
Published: September 2010

A spoon sensor to measure lip pressure when slurping liquid food was developed. Several sheet‐type sensors of 3 mm diameter were aligned along the back‐center line of the bowl of a spoon, at intervals of 5 mm and the lip pressure was evaluated while average adults ingested five samples of semi‐liquid foods with varying viscosities. Samples with greater viscosity required correspondingly greater lip pressure and maximum force, as well as a greater impulse or time integral of the force detected by a single sensor. The sum of the force, the impulse, duration and velocity using pressure data from a sequence of four sensors were calculated. Thicker samples required greater force and impulse, and longer duration, but lower velocity. The test subjects slurped semi‐liquid foods differently, adapting to viscosity. Mechanoreceptors in the lips may play an important role in the discrimination of food viscosity.
POLYACRYLAMIDE GELS AS ELASTIC MODELS FOR FOOD GELS: FRACTURE PROPERTIES AFFECTED BY DEXTRAN AND GLYCEROL
Authors: ZHANG JUNHUA , DAUBERT CHRISTOPHER R. , FOEGEDING E. ALLEN
Published: September 2010

Influence of dextran and glycerol on fracture properties of 10% polyacrylamide (PAAm) gels was studied as a representative model system for food gels. No direct relationship was found between the fracture properties and gel liquid‐phase viscosity. In general, addition of dextran and glycerol did not affect gel network crosslink density and chain length. With minimal dextran addition, fracture stress and strain experienced large increases. Increase of the fracture stress and strain was attributed to fracture mode transition from elastic to elasto‐plastic fracture, resulting from dextran addition. Plastic deformation at the crack tips, acting as fracture‐initiating points, prior to fracture propagation lowered stress concentration effect. Sensitivity of 10% PAAm gels, with/without dextran, to induced imperfections showed the fracture stress to be higher than expected based on Griffith's energy balance criteria, manifesting in a delayed fracture process. The plastic deformation was ascribed to the delayed crack nucleation resulting from dextran addition. The fracture stress and strain of 10% PAAm gels increased with glycerol addition. The increase in fracture properties was attributed to plastic deformation, caused by a delayed crack nucleation prior to fracture propagation. The mechanism of delayed crack nucleation remains unclear, but the results obtained from this investigation can be used to understand reasons for the change in fracture property of food gels created by additives.
Private Equity: Boom and Bust?
Authors: Acharya Viral V. , Franks Julian , Servaes Henri
Published: September 2010

The private equity or leveraged buyout (LBO) market in Europe and the U.S. has grown enormously over the last two decades, from $7.5 billion in 1991 to $500 billion in 2006. Much of the financing of recent transactions has come in the form of syndicated debt, which is dispersed after origination to many non‐bank financial institutions. This financing practice has two important possible consequences:

First, bankers' incentives to engage in effective ex‐ante screening and ex‐post monitoring of deals have been weakened, which may have led to excessive lending while encouraging buyers to overpay. Consistent with this possibility, the authors provide new evidence that some recent transactions have occurred at very low EBITDA‐to‐capital ratios, financed with high levels of debt that recall those of the late 1980s and early 1990s.

Second, there is a scarcity of information about the identity of the ultimate holders of the LBO debt; and as a consequence of the resulting uncertainty, a few defaults of major LBO deals could cause a drying up of new funding for financial institutions. The end result could be that the veil covering the repackaging of LBO debt converts a small shock to the LBO sector into a liquidity crisis for its financiers. Such liquidity problems could in turn affect not the financing and re‐financing of just LBO deals, but other as set classes as well, including lending by banks to public firms. The authors offer a number of suggestions for increasing the transparency of this market.
What Companies Need to Know About International Cross‐Listing
Authors: King Michael R. , Mittoo Usha R.
Published: September 2010

This article addresses four questions about cross‐listing by non‐U.S. companies on a U.S. stock exchange: Why do companies cross‐list? Does a U.S. listing increase firm value? If so, what are the sources of the increased valuation? And finally, how has the Sarbanes‐Oxley Act (SOX) affected the value of a U.S. listing?

Both managerial surveys and academic research show that companies list in the U.S. to increase visibility and share liquidity, to broaden their shareholder base, to gain access to cheaper financing and reduce the cost of capital, and, in some cases, to implement a global business strategy. Foreign companies also typically cross‐list after periods of strong market performance and experience a positive valuation effect around the time of listing, but then underperform the market in the period after the cross‐listing. On average, cross‐listed companies exhibit higher valuations than their home‐market peers, but with significant variation based on firm characteristics: The valuation premiums are larger for smaller companies with higher past sales growth, higher ROAs, and lower financial leverage. In the long run, the companies that show a permanent increase in valuation are those that succeed in expanding their U.S. shareholder base and improving their levels of shareholder protection. Finally, the evidence suggests that SOX, while perhaps deterring some would‐be overseas listings, has not seriously eroded the net benefits of a U.S. listing.
Ten Common Misconceptions About Enterprise Risk Management
Authors: Fraser John R. S. , Simkins Betty J.
Published: September 2010

A well‐designed and carefully executed ERM program can increase firm value by strengthening the confidence of investors in management's ability to carry out its business plan—and, perhaps equally important, the rating agencies' confidence in the company's ability to meet its debt service—under most foreseeable circumstances. While only about 10% of companies responding to recent surveys claim to have achieved successful implementations of ERM, the authors begin by arguing that even these claims overstate the degree of progress in establishing truly enterprise‐wide systems. In their view, there are a large number of common misconceptions about both the approach and the process that have become obstacles to successful implementation.

After arguing that ERM is a more simple and straightforward undertaking than most people realize, the authors go on to correct what they take to be the ten most common corporate misconceptions that now stand in the way of effective applications of ERM. Among the most important errors of thinking or execution is widespread confusion about concepts like “inherent risk” and “risk appetite,” and an equally common failure to tie such concepts to the firm's overall business and financial strategy. Another common mistake is continued reliance on decentralized risk management practices while failing to achieve an effective corporate‐wide purview and controls. In a related failing, the development of highly specialized risk management skill sets without a solid grounding in the firm's strategy and culture is a prescription for trouble. Finally, the widespread view that ERM is simply another category of response to Sarbanes‐Oxley reflects a near total misunderstanding of the spirit and aspirations of ERM. Whereas compliance with SOX is mainly a backward‐looking exercise, the intent of ERM is to help senior management maximize value. For that reason the shortest, most reliable path to a successful implementation is to get executive management or board‐level buy‐in, reach agreement on business objectives and risk tolerances, and allocate resources through the business planning process to manage identified risks from all sources that could pose a threat to those objectives.
Choices and Best Practice in Corporate Risk Management Disclosure
Authors: Emm Ekaterina E. , Gay Gerald D. , Lin Chen‐Miao
Published: September 2010

For over a decade, the SEC has required corporations to disclose in their 10‐K filings the nature and extent of their risk exposures using one or more of the following three methods: (1) sensitivity analysis; (2) the so‐called “tabular” format; and (3) value‐at‐risk (VaR). After discussing the significant differences in the type and level of information revealed by each method, this article presents the findings of a study that examines how corporate choices of disclosure method vary with firm‐specific and industry characteristics.

While sensitivity analysis has been the “middle of the road” chosen by the majority of companies, there have also been significant minorities adopting the tabular and VaR methods. Those companies that have chosen the tabular method—in the authors' view, the most revealing of the three methods—have also had the largest interest rate and commodity exposures as well as the greatest demand for external financing. The propensity of companies to use VaR, the least revealing method, has been associated with larger size, perhaps reflecting scale economies in risk management, greater use of derivatives, and competitiveness concerns about revealing proprietary information.
How Banks Price Loans to Public‐Private Partnerships: Evidence from the European Markets
Authors: Blanc‐Brude Frederic , Strange Roger
Published: September 2010

This article presents the findings of a recent analysis of the drivers of credit spreads in project finance loans to public‐private partnerships, or PPPs, an increasingly popular form of procurement worldwide. PPPs are project finance transactions in which project output is a function of government policy in fields such as health, transport, and education. Because of the controversy that now surrounds the use of private finance in PPPs, understanding the determinants of the cost of debt in such highly leveraged projects is of interest to policy makers as well as originators and participants in the transactions.

Using a large sample of credit spreads on debt extended to PPP projects in Europe over the past 15 years, the authors' study reports that market risk is the only significant driver of PPP debt credit spreads in a large portfolio of PPP debt; at the same time, technical risks appear to be diversified “away” by the structuring of the projects. Most important, and contrary to standard debt pricing models, factors like loan size, maturity, and leverage do not show up as significant determinants of the cost of debt in PPPs, reflecting a high degree of confidence by lenders that loans will be repaid or recovered. These results support the view that the use of project finance in PPPs is premised on effective risk management as well as confidence in the private sector's ability to manage public projects.
Landslide events on the West Coast, South Island, 1867–2002
Authors: Benn J. L.
Published: September 2010

Abstract:  A new landslide event inventory based on a literature search has been compiled for the West Coast of New Zealand. Rainfall has been identified as the most frequent reported landslide generating mechanism by far, followed by other/unknown means, then earthquakes. Small‐magnitude, high‐frequency, rainfall‐induced events have historically caused the most damage to property and infrastructure, with many of the region's highways and settlements being repeatedly affected by landslides. Since 1874, landslides have caused at least 36 fatalities in the region. More historical research is needed to fill chronological and geographical gaps in the record, and to complement scientific research. Such information is useful for hazard planning purposes.