Relevant bibliographies by topics / Processed meat quality

Academic literature on the topic 'Processed meat quality'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Processed meat quality"

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Onwuzuruike, Uzochukwu, Joel Ndife, and Innocent Okwunodulu. "INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY." FUDMA JOURNAL OF SCIENCES 6, no. 2 (May 11, 2022): 160–68. http://dx.doi.org/10.33003/fjs-2022-0602-904.

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Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need to develop a nutrient-dense product like kilishi with significant storage stability, increased cost efficiency, increased variety and promote food security. Kilishi was produced from different meat sources; beef (KB), chicken (KC), chevon (KV) and mutton (KM) and was assessed for proximate, physicochemical, mineral compositions, microbial quality and sensory properties using standard methods. The result showed proximate composition to range from 8.97 to 11.34%, 3.94 to 6.31%, 16.21 to 27.31%, 21.38 to 23.12% and 37.43 to 45.90% for moisture, ash, fat, protein and carbohydrate contents. Physicochemical properties ranged from 0.08 to 0.18 meg O2/kg for peroxide value, 0.06 - 0.41 TBARS/g for thiobarbituric acid value, 6.91 to7.54 for colour, 6.65 to 7.30 for pH and 61.25 to 69.40 mg/ml for solubility. Mineral composition showed that mutton meat kilishi (KM) had higher calcium (51.14 mg/100 g), magnesium (40.04 mg/100 g) and sodium (132.75 mg/100 g) contents while beef kilishi (KB) had the highest iron (8.24 mg/100 g) contents. Microbiologically, the kilishi samples were fit and safe for consumption. The organoleptic study revealed consumers’ preference for beef samples. Kilishi production improved the nutrient density, stability and safety of meat from their respective meat sources, and will serve as a viable means of meat storage in low-income countries.
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Cosgrove, Meadhbh, Albert Flynn, and Máiréad Kiely. "Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality." British Journal of Nutrition 93, no. 6 (June 2005): 933–42. http://dx.doi.org/10.1079/bjn20051427.

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The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18–64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (P<0·001) than women for all meat types. In men, red meat consumption was associated with lower (P<0·001) prevalence of inadequacy for Zn, riboflavin and vitamin C intakes. Increasing processed meat intake was associated with a lower (P<0·01) level of compliance with dietary recommendations for fat, carbohydrate and fibre in men. Increasing processed meat consumption was associated with lower (P<0·01) wholemeal bread, vegetables, fruit and fish intakes in men and women. Managerial occupations were associated with lower processed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.
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Hassanien, Fatin, Shaltout Fahim, Hashim Mohammed, Lamiaa Lotfy, and Hatem El- Nagar. "Quality assurance of some locally processed meat products." Benha Veterinary Medical Journal 34, no. 1 (March 1, 2018): 41–47. http://dx.doi.org/10.21608/bvmj.2018.53519.

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Teixeira, Alfredo, Severiano Silva, Cristina Guedes, and Sandra Rodrigues. "Sheep and Goat Meat Processed Products Quality: A Review." Foods 9, no. 7 (July 20, 2020): 960. http://dx.doi.org/10.3390/foods9070960.

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Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.
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Schnettler, Berta, Néstor Sepúlveda, Silvana Bravo, Klaus G. Grunert, and Clementina Hueche. "Consumer acceptance of a functional processed meat product made with different meat sources." British Food Journal 120, no. 2 (February 5, 2018): 424–40. http://dx.doi.org/10.1108/bfj-04-2017-0211.

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Purpose The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments. Design/methodology/approach Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household. Findings Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packaging, region of origin, price and the functional ingredient claim, with preference for lamb and pork meat processed products with omega-3. Two main segments were identified using a cluster analysis; these segments differed according to family size, presence and age of children, ethnic origin, general health interest, quality of diet and level of satisfaction with food-related life. The largest segment (56.0 percent) shows a high preference toward lamb meat processed product with dietary fiber and omega-3. The second (33.6 percent) preferred turkey meat processed product with antioxidants. Practical implications A differentiated marketing strategy with different meat sources and functional ingredients may give access to a large market share. People more willing to accept different functional ingredients in processed meat products may enjoy a better quality of life. The level of satisfaction with food-related life and quality of diet can be useful in explaining preferences for functional meat processed products. Originality/value This is the first study to evaluate consumer acceptance of a functional meat processed product made with three different meats and three different functional ingredient claims, which analyzed the relationship between acceptance, the consumer’s quality of diet and their level of satisfaction with food-related life.
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Toohey, E. S., and D. L. Hopkins. "Eating quality of commercially processed hot boned sheep meat." Meat Science 72, no. 4 (April 2006): 660–65. http://dx.doi.org/10.1016/j.meatsci.2005.09.016.

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Ursachi, Claudiu Ștefan, Simona Perța-Crișan, and Florentina-Daniela Munteanu. "Strategies to Improve Meat Products’ Quality." Foods 9, no. 12 (December 17, 2020): 1883. http://dx.doi.org/10.3390/foods9121883.

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Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.
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Carvalho, Aline Martins de, Chester Luiz Galvão César, Regina Mara Fisberg, and Dirce Maria Lobo Marchioni. "Excessive meat consumption in Brazil: diet quality and environmental impacts." Public Health Nutrition 16, no. 10 (August 16, 2012): 1893–99. http://dx.doi.org/10.1017/s1368980012003916.

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AbstractObjectiveTo evaluate red and processed meat intake, and the impact meat consumption has on diet quality and the environment.DesignA large cross-sectional health survey performed in São Paulo, Brazil.SettingDiet was assessed by two 24 h dietary recalls. Usual intakes were calculated using the Multiple Source Method. The World Cancer Research Fund recommendation of an average of 71·4 g/d was used as the cut-off point to estimate excessive red and processed meat consumption. To investigate the relationship between meat consumption and diet quality we used the Brazilian Healthy Eating Index Revised. The environmental impact was analysed according to estimates of CO2 equivalent emissions from meat consumption.SubjectsBrazilians (n 1677) aged 19 years and older were studied.ResultsThe mean red and processed meat intake was 138 g/d for men and 81 g/d for women. About 81 % of men and 58 % of women consumed more meat than recommended. Diet quality was inversely associated with excessive meat intake in men. In Brazil alone, greenhouse gas emissions from meat consumption, in 2003, were estimated at approximately 18 071 988 tonnes of CO2 equivalents, representing about 4 % of the total CO2 emitted by agriculture.ConclusionsThe excessive meat intake, associated with poorer diet quality observed, support initiatives and policies advising to reduce red and processed meat intake to within the recommended amounts, as part of a healthy and environmentally sustainable diet.
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MALDONADO-SIMAN, E., R. BERNAL-ALCÁNTARA, J. A. CADENA-MENESES, J. R. ALTAMIRANO-CÁRDENAS, and P. A. MARTINEZ-HERNÁNDEZ. "Implementation of Quality Systems by Mexican Exporters of Processed Meat." Journal of Food Protection 77, no. 12 (December 1, 2014): 2148–52. http://dx.doi.org/10.4315/0362-028x.jfp-14-003.

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Requirements of hazard analysis and critical control points (HACCP) are becoming essential for international trade in food commodities as a safety assurance component. This research reports the level of the adoption of ISO 9000 and the HACCP system by Federal Inspection Type (TIF) pork-exporting enterprises. Implementation and operating costs are reported as well as the benefits involved in this food industry process. In Mexico, there are 97 companies classified as TIF enterprises, and 22 are registered as exporters of processed pork with the National Services for Safety and Quality and Animal Health of the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food. Surveys were administered to 22 companies, with a 95.2% response rate. Enterprise characteristics were evaluated, as well as their operating activities. Fieldwork consisted of administering structured questionnaires to TIF exporters. All the surveyed enterprises had implemented HACCP, whereas the ISO 9000 regulation was applied in only 30%. Of total production, 75% is exported to 13 countries, and 25% goes to the Mexican market niche. Results indicate that the main factors for adopting HACCP are related to accessibility to international markets, improving quality, and reducing product quality audits by customers. The results also indicated that staff training was the most important issue. Microbiological testing was the highest cost of the operation. The main benefits reported were related to better access to international markets and a considerable reduction in microbial counts. This study shows the willingness of Mexican pork processors to implement food safety protocols for producing safe and quality products to compete in the international food trade.
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Shan, Liran Christine, Aine Regan, Frank J. Monahan, Chenguang Li, Celine Murrin, Fiona Lalor, Patrick G. Wall, and Aine McConnon. "Consumer views on “healthier” processed meat." British Food Journal 118, no. 7 (July 4, 2016): 1712–30. http://dx.doi.org/10.1108/bfj-11-2015-0447.

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Purpose – The purpose of this paper is to investigate consumer attitudes towards and interest in enriching processed meat with healthy ingredients (“functional processed meat”). Design/methodology/approach – Seven focus groups across age and gender were conducted. Discussions were analysed using an inductive thematic approach. Findings – Strategies that participants felt as important for improving the healthiness of processed meat mainly included the use of better quality meat and less salt, fat, preservatives and other additives. “Functional processed meat” was a new concept for participants. Four themes were constructed to reflect participants’ attitudes towards functional processed meat: opposing views on processed meat as a carrier of healthy ingredients; belief in the health benefits of functional processed meat; perceived value of functional processed meat for different consumer groups; and trust and perceived risk surrounding the functional food concept. A large proportion of the participants were unconvinced about the concept of functional processed meat; however many of the participants expressed an openness to purchase this food product if taste and price remained uncompromised. Research limitations/implications – The sample size of the current study is small. Complementary quantitative research with a more representative sample should be implemented. Adopting a quantitative approach, the findings from this study should be explored further to investigate their application in a representative sample of the population. Originality/value – This study represents a first exploratory investigation of consumer views on functional processed meat. It can inform further consumer and market research in relation to the development of “healthier” processed meat.
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Dissertations / Theses on the topic "Processed meat quality"

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Hullberg, Anja. "Quality of processed pork : influence of RN genotype and processing conditions /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a438.pdf.

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Tlhong, Tumelo Maud. "Meat quality of raw and processed guinea fowl (Numeda meleagris)." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/1898.

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Thesis (MSc (Consumer Science)--Stellenbosch University, 2008.
The purpose of this study was to investigate the chemical composition mineral and cholesterol content of the different cuts (breast, drumstick and thigh) of raw guinea fowl meat. The study also aimed at establishing the effect of cooking method on guinea fowl quality attributes by investigating the effect of different cooking methods on the chemical composition and sensory attributes of the different cuts. The effect of injecting a brine solution on the chemical composition and sensory attributes were also investigated. There were no differences in terms of moisture content of the various cuts raw guinea fowl meat The breast had significantly higher protein content when compared to drumstick and thigh (P<0.05). The fat content was similar for all the cuts (P>0.05). Whilst the drumstick had significantly the lowest value for ash content when compared to the thigh. Saturated fatty acids (SFAs) and total unsaturated fatty acids (TUFAs) were not different (P>0.05) in all the cuts. Drumstick had significantly higher monounsaturated fatty acids compared to other cuts (P<0.05), and it had the highest polyunsaturated fatty acids (P<0.05). The breast had the lowest (P<0.05) n-6 fatty acid value (44.25) and had relatively the lowest Polyunsaturated:Saturated (P:S) fatty acid ratio of 1.74 when compared to the other cuts. High n-6:n-3 ratios, ranging from 7.05 to 16.58, were also found in all the cuts. Cholesterol was lowest (P<0.05) in the breast. Seventeen amino acids were found, including the eight of the nine essential amino acids. Significant differences were found in amino acid values for the different cuts. Values of iron were significantly higher in the drumstick and thigh cuts (P<0.05), whilst drumstick had the highest zinc content of all the cuts (P<0.05). On investigating the effect of three cooking methods (baking-bag, foil-wrap, open-roasting at 140ºC for 65 minutes) on the chemical composition, the open-roasting method produced higher moisture content (P<0.05) consistently for all cuts, with the breast having the highest and the drumstick the lowest (P<0.05). The moisture content of the baking-bag method on the other hand was consistently the lowest (P>0.05). This effect was significant for the breast, which had lost the most moisture (P<0.05). The baking-bag method consistently resulted in a higher protein content, which is attributed to the higher moisture loss (P<0.05) in comparison with the other methods, resulting in a more concentrated product. With regard to the fat content no effect resulting from the cooking methods could be observed (P>0.05), but the cuts’ natural fat content was reflected especially in the open–roasting method (P<0.05) giving further support to the understanding that the open-roasting method indeed made the least inroads on the chemical composition of guinea fowl meat under these restraints: controlled for cooking time and temperature, internal temperature not controlled. All the cuts cooked according to all the methods, had the favourable >0.4 Polyunsaturated:Saturated fatty acids (P:S) ratio, ranging from 0.91 to 1.42 between cuts and treatments. The n-6:n-3 ratio was below the recommended beneficial value, namely <4:1, in all the cuts irrespective of all the cooking methods, ranging from 2.47 to 3.08. The study of the effect of the three cooking methods (baking-bag, foil-wrap and open-roast) on the sensory attributes of the breast meat revealed that aroma-intensity of the three cooking treatments did not differ significantly (P>0.05). Foil-wrap produced a more tender and juicier product (P<0.05), while, when using the baking-bag method, values for flavour decreased (P<0.05). It is proposed that a higher internal temperature (which was not controlled) was attained when using the baking-bag method (temperature and time controlled) resulting in loss of volatile flavour components. The effect of the three cooking methods (baking-bag, foil-wrap and open-roast) on the proximate composition (moisture, protein, fat and ash) of raw and cooked breast meat was investigated. As anticipated raw breast meat had higher moisture content (74.55%, P<0.05) than the cooked cuts, with open-roasting showing the highest (68.55%) value and foil-wrap close second (68.12%). These values differed significantly from the baking-bag method (66.06%, P<0.05). An investigation on the effect of brine infusion on the sensory attributes and chemical composition (proximate and fatty acid composition, and mineral content) of breast meat, baked in foil-wrap, was carried out using descriptive sensory analysis with the injected breast and the control as variable. There were no significant differences (P>0.05) between the injected and the control samples for any of the sensory attributes of aroma, tenderness, initial juiciness, sustained juiciness and flavour. Judge:treatment variations were observed for all the attributes, and samples differed for all attributes except for aroma. It is proposed that the use of the hand injector could not effectively distribute the brine solution, hence the recommendation to repeat the experiment using an electronic multineedle-injector. No effect was observed for the proximate composition (P>0.05). Further research pertaining to cooking methods of meat of free-range guinea fowl is recommended to address certain issues that have been highlighted.
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Li, Zhen. "Epidemiological Study of Diet, Obesity and Asthma in the French EGEA Study." Thesis, Université Paris-Saclay (ComUE), 2017. http://www.theses.fr/2017SACLS087/document.

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L’objectif principal de la thèse était d’étudier les effets de l’alimentation et de l’obésité sur l’asthme et son évolution, en prenant en compte des facteurs de médiations spécifiques.La première partie de la thèse visait à étudier le rôle de l’alimentation dans l'asthme, en prenant en compte l’indice de masse corporelle (IMC) comme un médiateur potentiel, et en évaluant l’effet modificateur du tabac dans ces associations. Ce travail a d’abord porté sur le rôle de la consommation de charcuterie, récemment classée cancérogène. Parmi 971 adultes de l’étude des facteurs génétiques et environnementaux de l’asthme (EGEA), nous avons montré qu’une consommation élevée de charcuterie (au moins 4 fois par semaine) était associée de façon directe à l’aggravation des symptômes de l’asthme, et que seulement 14% de l’association entre la consommation de charcuterie et l’asthme était expliqué par l’IMC (effet indirect). Ce travail a ensuite porté sur le rôle de la qualité globale de l’alimentation, évaluée par le score alimentaire Alternate Healthy Eating Index 2010. Parmi 969 participants d’EGEA, nous avons montré qu’une alimentation de qualité était associée de façon directe à une amélioration des symptômes de l’asthme chez les non-fumeurs. L’effet indirect lié à l’IMC n’était pas significatif. La deuxième partie de la thèse visait à mieux comprendre l'association entre l'obésité et l'activité de l’asthme, en prenant en compte la leptine, une adipokine pro-inflammatoire, comme un médiateur potentiel. Parmi 331 adultes d’EGEA avec un asthme actif à l’inclusion, les analyses ont montré que différentes mesures élevées de la composition corporelle étaient associées à une activité persistante de l’asthme, avec un effet indirect très fort de la leptine dans ces associations
The general aim of the thesis was to study the role of diet and obesity in asthma, while accounting for potential mediators in these analyses.The first part of the thesis aimed to investigate the role of dietary factors in asthma at a “macro-level”, considering body mass index (BMI) as a potential mediator, and to evaluate effect modification by smoking. We first focused on processed meat intake, a recent carcinogen. Among 971 participants from the Epidemiological study on the Genetics and Environment of Asthma, bronchial hyperresponsiveness and atopy (EGEA), analysis showed that high processed meat intake (at least 4 servings/week) was associated with worsening asthma symptoms over time, through a direct effect and to a lesser extent an effect mediated by BMI. We then focused on the overall diet quality assessed by the Alternate Healthy Eating Index 2010. Among 969 participants from the EGEA study, the analyses showed that a greater adherence to a better diet quality was associated with improved asthma symptoms over time in never smokers only and was not mediated through BMI. The second part of the thesis aimed to better understand the association between obesity and asthma at a “micro-level”, considering leptin, an inflammatory biological marker related to obesity, as a mediator. Including 331 participants from the EGEA study with current asthma at baseline, analysis showed that high body adiposity estimated by different measures was associated with persistent asthma activity, likely mediated by leptin
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Kebakile, Martin Mosinyi. "Sorghum dry-miling processes and their influence on meal and porridge quality." Pretoria [s.n.], 2008. http://upetd.up.ac.za/thesis/available/etd-01152009-165345.

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Radwan, Badreddin. "Treatment of a Liquid Al-Si Alloy : Quality Control and Comparison of Two Melt Degassing Processes." Thesis, Tekniska Högskolan, Jönköping University, JTH, Material och tillverkning, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48236.

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Products manufactured by aluminium casting have become very popular and already replaced many parts that were once produced by iron and steel casting. This trends upwards especially in the automotive industry as it has become extremely important to reduce vehicle weight due to environmental requirements and economical aspects. This popularity of aluminium alloys could be ascribed to their light weights and many other advantages including excellent castability, good corrosion resistance, good thermal and electrical conductivity, good machinability, low melting temperatures and minimal gas solubility with the exception of hydrogen. The most important alloy group among casting alloys is Aluminium Silicon (Al - Si).   Al-Si alloys must undergo a specific melt treatment procedure prior to casting. This treatment consists of several steps including degassing of hydrogen, grain refinement and eutectic modification. The aim of this study is to make an assessment of the metal treatment process of an (Al-Si) casting alloy at Unnaryd Modell AB for the purpose of improving the melt conditions and thus the quality of the final product. A rotary degasser provided by Foseco is also tested instead of the traditional tablet degassing method to see if this technique would result in any significant improvement of the melt quality. The results show that Unnaryd modell AB follows a proper treatment routine. It shows moreover that the rotary degassing is superior to the tablet degassing in many aspects including the level of degassing achieved, time efficiency, environmental consideration and personnel security.
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Bretz, Karen Riggs Shelley Ann. "An actor-partner interdependence model of attachment processes, conflict resolution, and psychological abuse on relationship quality in a community sample of heterosexual couples." [Denton, Tex.] : University of North Texas, 2009. http://digital.library.unt.edu/permalink/meta-dc-9932.

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McGinn, H. J. "An evaluation of six novel processes to treat wastewater and sludge employed by Northern Ireland Water Service to meet higher effluent quality standards." Thesis, Ulster University, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.428610.

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Salvino, Alanne Tamize de Medeiros. "Processamento da carne-de-sol com carne maturada: qualidade sensorial e textura." Universidade Federal da Paraí­ba, 2011. http://tede.biblioteca.ufpb.br:8080/handle/tede/4004.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Sun meat is a widely accepted foodstuff in the Brazilian northeast, with processing generally carried out by hand by small producers who, due to the absence of specific legislation, show differences in their acquisition processes, which influences the final quality with considerable variation in its physical-chemical, microbiological and sensory aspects. This study aimed to characterize the sun meat processing commercialized in the municipality of João Pessoa/PB through structured interviews with shopkeepers and producers and to evaluate the physical-chemical, microbiological and sensory characteristics of sun meat processed with previously matured raw material compared to sun meat commercialized in the municipality of João Pessoa/PB. Three sun meat samples were evaluated, with two being processed at pilot scale, differentiated by the previous treatment of the raw material, one being traditional and the other having matured previously during 14 days. The samples were processed using the commercial cut inside round (m. semimenbranosus e m. adductor femoris), following the processing stages (preparation of the raw material, salting, washing, drying and refrigeration) in accordance with the survey carried out among the producers of the city of João Pessoa/PB. The processed samples were compared with a commercial sample from the city of João Pessoa/PB, which were evaluated in relation to its physical-chemical quality: composition, centesimal composition, chlorates, water activity (Aa), pH, water retention capacity (CRA), color (L*, a*, b*) and shear force with a Warner-Bratzler blade, microbiological analysis (total coliforms and thermotolerant bacteria, Salmonella sp e Estafilococos coagulase positiva) and sensory analysis, by trained panelists, and, acceptance by potential consumers. 79 shopkeepers were interviewed in 15 visited establishments of which, 31,6% process their own sun meat they commercialize, and the slaughterhouses operation was checked (39,2%) regarding the supply of sun meat commercialized in these establishments. A similarity in the processing techniques of processed sun meat was observed for both small producers and slaughterhouses, however, a lack of standardization of operations was found in relation to the type and salting time and the way in which drying was realized in the sun meat processing. The maturing process did not influence the physical-chemical, nor the microbiological quality of the sun meat, not being different from the traditional, nor the commercial sun meat. However, the addition of sodium chlorate and the salting time of the present study were sufficient to reduce the humidity and to increase the chlorate concentrations of the products, but these variations were not sufficient to reduce the Aa, no difference was observed (p≥ 0,05) between the raw material and the products. However, low content of chlorates between 2,49 and 4,66, elevated. Aa between 0,94 and 0,95 and pH between 5,8 and 6,1 show the high perishability of the product, which should have double attention for the use of good practices during its processing, using matured raw material. The maturing process also did not influence the sensory quality of the sun meat, not having any difference (p≥ 0,05), according to both the trained panelists and the acceptance test, where the three samples obtained an acceptance rate of over 60%. The maturing process did not produce the expected effects. Therefore, further study with longer maturing times, and, or, new techniques with the intent of providing even greater tenderness of the sun meat, is recommended.
A carne-de-sol é um alimento de ampla aceitação no Nordeste brasileiro, com processamento, na grande maioria, realizado artesanalmente por pequenos produtores que devido à ausência de legislação específica, apresentam variações no seu processo de obtenção, influenciando na sua qualidade final. Objetivou-se neste trabalho caracterizar o processamento da carne-de-sol comercializada no município de João Pessoa/PB, por meio de entrevista estruturada junto aos comerciantes e produtores, e avaliar as características físico-químicas, microbiológicas e sensoriais da carne-de-sol processada com matéria-prima previamente maturada comparada com carne-de-sol comercial do município de João Pessoa/PB. Foram avaliadas três amostras de carne-de-sol, sendo duas processadas em escala piloto, diferenciadas pelo tratamento prévio da matéria-prima, sendo uma tradicional e a outra previamente maturada por 14 dias. As amostras foram processadas usando o corte comercial coxão mole (m. semimenbranosus e m. adductor femoris), seguindo as etapas de processamento (preparação da matéria-prima, salga, lavagem, secagem e refrigeração) de acordo com o levantamento realizado junto aos produtores da cidade de João Pessoa/PB. As amostras processadas foram comparadas com uma amostra comercial da cidade de João Pessoa/PB, que foram avaliadas quanto à qualidade físico-química: composição centesimal, cloretos, atividade de água (Aa), pH, capacidade de retenção de água (CRA), cor (L*, a*, b*) e força de cisalhamento; análise microbiológica (coliformes totais e termotolerantes, Salmonella sp e Estafilococos coagulase positiva) e análise sensorial, por provadores treinados e, aceitação por potenciais consumidores.Verificou-se que 31,6% dos comerciantes processam a própria carne-de-sol que comercializam; 16,5% são provenientes de pequenos produtores e 39,2% de frigoríficos. Não foram observadas variações nas técnicas de processamento entre os pequenos produtores e os frigoríficos, no entanto, verificou-se a falta de padronização entre as operações em relação ao tipo e tempo de salga e a forma de secagem realizada no processamento das carnes-de-sol. O processo de maturação não influenciou na qualidade físico-química e microbiológica da carne-de-sol, não diferenciando da carne-de-sol tradicional, nem da comercial. A adição de cloreto de sódio e o tempo de salga do presente estudo foram suficientes para reduzir a umidade e aumentar as concentrações de cloretos dos produtos, porém, estas variações não foram suficientes para reduzir a Aa, não sendo observada diferença (p ≥ 0,05) entre as matérias-primas e os produtos. O processo de maturação também não influenciou na qualidade sensorial da carne-de-sol, não havendo diferença (p ≥ 0,05) tanto pelo painel treinado quanto pelo teste de aceitação, onde as três amostras obtiveram aceitação superior a 60%. O processo de maturação não surtiu o efeito esperado, recomendando-se novos estudos com maior tempo de maturação e, ou, novas técnicas com o intuito de proporcionar uma maior maciez da carne-de-sol.
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Mesanovic, Diana, Dijana Rubil, and Beatrice Rylander. "A Conjoint based study on meat preferences. The effect of Country-of-Origin, Price, Quality and Expiration date on the consumer decision making process." Thesis, Jönköping University, JIBS, EMM (Entrepreneurship, Marketing, Management), 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-11589.

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This study will examine the importance of Country-of-Origin, Price, Quality and Expiration date, in the consumer decision making process for fresh meat. Country-of-Origin has earlier been investigated, however the research has been focusing on manipulating one single cue. With the recent scandals in the fresh meat industry, were animals being abused and expiration dates being changed, it is interesting to investigate how important the consumers find the four attributes; Country-of-Origin, price, quality and expiration date.In order to answer the research questions, and fulfil the purpose, the authors will use a mix of different data collection methods. Qualitative data will be gathered by performing interviews and quantitative data will be gathered by conducting a pilot study and an experiment. The data will be retrieved with the use of SPSS 17.0 and the conjoint analysis procedure. Country-of-origin has been found to be the most preferred attribute for consumers in their purchasing process for fresh meat, closely followed by expiration date. The consumer did find price and quality to be of importance, however the attributes were not found to be as important as Country-of-Origin and expiration date. As Country-of-Origin was found to be the most significant attribute for consumers in their decision making process, this indicates that the consumers are ethnocentric in their behaviour, i.e. they consider their own country and culture to be above others, which leads to a purchase of Swedish meat. It has also been found that the purchasing process of fresh meat is of great complexity, especially with the negative attention the fresh meat industry has induced.

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Saeedi, Kawther Abdulelah. "QRMF : a multi-perspective framework for quality requirements modelling." Thesis, University of Manchester, 2014. https://www.research.manchester.ac.uk/portal/en/theses/qrmf-a-multiperspective-framework-for-quality-requirements-modelling(7e02e8f6-7abb-4179-84f0-8ea1581fadb2).html.

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In recent years, a considerable amount of research has been conducted in modelling non-functional requirements (NFR) or Quality Requirements (QR). However, in comparison with functional requirements (FR) modelling, QR models are still immature and have not been widely adopted. The fundamental reason for this shortfall outlined in this thesis is that the existing QR modelling approaches have not adequately considered the challenging nature of QRs. In this thesis, this limitation is addressed through integrating QR modelling with FR modelling in a multi-perspective modelling framework. This framework, thus called QRMF (Quality Requirements Modelling Framework), is developed offering a process-oriented approach to modelling QR from different views and at different phases of requirement. These models are brought together in a descriptive representation schema, which represents a logical structure to guide the construction of requirement models comprehensively and with consistency. The research presented in the thesis introduces a generic meta-meta model for QRMF to aid understanding the abstract concepts and further guide the modelling process; it offers a reference blueprint to develop a modelling tool applicable to the framework. QRMF is supported by a modelling process, which guides requirement engineers to capture a set of complete, traceable and comprehensible QR models for software system. The thesis presents a case study, which evaluates the practicality and applicability of the QRMF. Finally, the framework is evaluated theoretically, through comparing and contrasting related approaches found in the literature.
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Books on the topic "Processed meat quality"

1

Kerry, John, and Joseph Kerry. Processed meats: Improving safety, nutrition and quality. Oxford: Woodhead Pub., 2011.

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United States. Food Safety and Inspection Service. Generic HACCP model for thermally processed, commercially sterile meat, and poultry products. Washington, DC: United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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United States. Food Safety and Inspection Service. Generic HACCP model for thermally processed, commercially sterile meat, and poultry products. Washington, DC: United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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United States. Food Safety and Inspection Service. Generic HACCP model for thermally processed commercially sterile meat and poultry products. Washington, D.C.]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1997.

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Gill, C. O. Assessment of the preservative capabilities of storage and distribution processes. Ottawa: Research Branch, Agriculture Canada, 1993.

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Steudel, Harold J. Manufacturing in the nineties: How to become a mean, lean, world-class competitor. New York: Van Nostrand Reinhold, 1992.

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Sidorenko, Oleg, and Ekaterina Zhukova. Technical Microbiology of animal products. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1071400.

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The textbook examines the role of microorganisms in shaping the quality of animal products, describes the microorganisms that affect the quality of food and processes caused by technically and technologically important microflora. The basic principles of microbiological control of milk and meat processing products production are described. The second edition focuses on the quality and safety of food products of animal origin. The material has been reworked and supplemented with the results of recent research, which can be used in the training program for microbiologists in food technology. Meets the requirements of Federal state educational standards of higher education of the latest generation. For students studying in biological specialties, agricultural technologists in the profile "Technology of production, storage and processing of animal products" and in the areas of training 35.03.07 "Technology of production and processing of agricultural products", 19.03.03, 19.04.03 "food of animal origin".
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Plaskova, Nataliya. Methodology. ru: INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1842566.

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The monograph reveals a system of methodological approaches of a theoretical, methodological and practical nature to improve the processes of creating and functioning of a system of accounting and analytical information that comprehensively reflects the vital activity of an organization in the modern conditions of the development of the digital economy of Russia. The article presents a set of organizational and methodological tasks and options for their solutions regarding the formation of a high-quality information base for providing a controlling system and making internal management decisions by the management and managers of companies, as well as to meet the information requests of external stakeholders. The introduction of the proposed author's methods and methods into the accounting and analytical practice of organizations allows optimizing management costs associated with accounting and management accounting, analysis, planning, contributes to the qualitative functioning of internal information flows of the company, reliable disclosure of the financial situation and effectiveness of its activities, the organization of a quality controlling system and timely adequate response of management to negative impacts of external and internal factors, increasing business efficiency, strengthening its competitiveness. It is intended for researchers, university teachers, postgraduates, bachelors and masters studying in the fields of Economics, Management, Finance and Credit, as well as practitioners in the field of accounting, analysis, audit, internal control and management of financial and economic activities of organizations.
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Maugeri, Giuseppe, and Graziano Serragiotto. L’insegnamento della lingua italiana in Giappone Uno studio di caso sul Kansai. Venice: Fondazione Università Ca’ Foscari, 2021. http://dx.doi.org/10.30687/978-88-6969-525-4.

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This research stems from the need of the Italian Cultural Institute to map the institutions involved in teaching Italian in the area considered and to analyse the quality of the teaching and learning process of the Italian language. The objectives are multiple and linked to the importance of finding the causes that slow the growth of the study of Italian in Japanese Kansai. Therefore, the first part of this action research will outline the cultural and linguistic education coordinates that characterize the Japanese context; in the second part, the research data will be interpreted in order to trace new methodological development trajectories to increase the quality of the Italian teaching process in Kansai.Part 1 This part focuses on the situation of foreign language teaching in Japan. It also describes the strategies to promote the teaching of the Italian language in Japan from 1980 to now. 1 Modern Language Policy in Japan Between Past and Present This first chapter describes linguistic policy for the promotion of foreign languages in Japan by the Ministry of Education (MEXT). 2 Japanese Educational System Focus of this chapter are the cultural, pedagogical and linguistic education characteristics of the context under investigation. 3 Teaching Italian Language in Japan The purpose of this chapter is to outline the general frame of the spreading of the Italian cultural model in a traditional Japanese context. Part 2In the second part the action research and the training project design are described. 4 The Action-Research Project This chapter describes the overall design of the research and the research questions that inspired an investigation in the context under study. The aim is to understand whether there is a link between the methodological choices of the teachers and the difficulties in learning Italian for Japanese students. Part 3 In this third part, the situation of teaching Italian in relation to different learning contexts in Japanese Kansai will be examined. 5 A Case Study at Italian Culture Institute in Osaka The goals of this chapter are to analyse the problems of teaching Italian at the IIC and suggest methodological improvement paths for teachers of Italian language at IIC. 6 A Case Study at Osaka University The data obtained by the informants will be used to analyse the situation of the teaching of Italian at Department of Italian language of this university and suggest curricular and methodological improvements to increase the quality of teaching and learning Italian. 7 A Case Study at Kyoto Sangyo University The chapter outlines the methodological and technical characteristics used to teach Italian at Kyoto Sangyo University and suggests strategies aimed at enhancing students’ language learning.
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NHS Centre for Reviews & Dissemination., ed. Undertaking systematic reviews of research on effectiveness: CRD guidelines for those carryimg out or commissioning reviews. York: NHS Centre for Reviews & Dissemination, 1996.

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Book chapters on the topic "Processed meat quality"

1

Kropf, Donald H. "Color Quality in Meat." In Color Quality of Fresh and Processed Foods, 267–92. Washington, DC: American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0983.ch021.

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Gouws, Pieter A., Nompumelelo Shange, and Louwrens C. Hoffman. "15. The microbial quality of black wildebeest (Connochaetes gnou) carcasses processed in a South African abattoir." In Game meat hygiene, 229–34. The Netherlands: Wageningen Academic Publishers, 2017. http://dx.doi.org/10.3920/978-90-8686-840-7_15.

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Hwang, Cheng-An, and Xuetong Fan. "Processing, Quality and Safety of Irradiated and High Pressure-Processed Meat and Seafood Products." In Food Engineering Series, 251–78. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10677-9_11.

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Baek, Hyung Hee. "Process Flavors." In Handbook of Meat, Poultry and Seafood Quality, 91–104. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch7.

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Gouws, Pieter A., Nompumelelo Shange, and Louwrens C. Hoffman. "14. Microbial quality of springbok (Antidorcas marsupialis) meat in relation to harvesting and production process." In Game meat hygiene, 223–28. The Netherlands: Wageningen Academic Publishers, 2017. http://dx.doi.org/10.3920/978-90-8686-840-7_14.

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Richards, Philip J., Siyu Wu, David B. Tinker, Mary V. Howell, and Christine E. R. Dodd. "Microbial quality of venison meat at retail in the UK in relation to production practices and processes." In Game meat hygiene in focus, 113–17. Wageningen: Wageningen Academic Publishers, 2011. http://dx.doi.org/10.3920/978-90-8686-723-3_7.

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Heidari, Farideh, Pericles Loucopoulos, and Zoubida Kedad. "A Quality-Oriented Business Process Meta-Model." In Lecture Notes in Business Information Processing, 85–99. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-24175-8_7.

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Yorke, Jon, and Lesley Vidovich. "A Meta-analysis of Policy Processes." In Learning Standards and the Assessment of Quality in Higher Education: Contested Policy Trajectories, 217–57. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-32924-6_10.

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Elsayed, E. A., M. Gultekin, and J. H. Byun. "Shift Detections of Process Mean using Regression and Cross-Correlation Analyses." In Optimization in Quality Control, 279–300. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6151-4_11.

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Yang, Su-Fen, and Barry C. Arnold. "A Simple Approach for Monitoring Process Mean and Variance Simultaneously." In Frontiers in Statistical Quality Control 11, 135–49. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-12355-4_9.

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Conference papers on the topic "Processed meat quality"

1

Balbuena, Jose, Javier Hilario, Ismael Vargas, Ruth Manzanares, and Francisco Cuellar. "Design of a 2-DOF Delta Robot for Packaging and Quality Control of Processed Meat Products." In 2018 Latin American Robotic Symposium, 2018 Brazilian Symposium on Robotics (SBR) and 2018 Workshop on Robotics in Education (WRE). IEEE, 2018. http://dx.doi.org/10.1109/lars/sbr/wre.2018.00044.

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Martins, Paula Ventura, and Alberto Rodrigues da Silva. "PIT-ProcessM: A Software Process Improvement Meta-Model." In 2010 Seventh International Conference on the Quality of Information and Communications Technology (QUATIC). IEEE, 2010. http://dx.doi.org/10.1109/quatic.2010.76.

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Chefranov, A. G., and A. Chefranov. "On Mean Throughput of One-Processor Systems." In 2006 IEEE International Conference on Automation, Quality and Testing, Robotics. IEEE, 2006. http://dx.doi.org/10.1109/aqtr.2006.254555.

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Wu, Haizhou, Jie Yin, and Mark Richards. "Inhibitory Mechanisms of Quercetin Against Hemoglobin-mediated Lipid Oxidation in Washed Muscle Model." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ituo9388.

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Lipid oxidation in fresh and further processed meat facilitates quality deterioration during storage, including loss of color, flavor, and in some cases nutritional value. Flavonoids are found ubiquitously in plants as a member of polyphenolic compounds and have received considerable attention for their antioxidant properties. Numerous studies have demonstrated that free radical scavenging and metal chelation could be the key factors responsible for the antioxidative activities of flavonols. In our previous work, a fraction isolated from cranberry juice powder was an effective inhibitor of lipid oxidation in mechanically separated turkey (MST) and washed cod muscle. The compound responsible for the inhibitory activity was then identified as quercetin. However, the mechanisms by which quercetin inhibits lipid oxidation due to heme proteins present in muscle foods has received little attention. With this background, we studied the antioxidant effect of quercetin on hemoglobin(Hb)-mediated lipid oxidation and the mechanisms involved in washed cod muscle model. Quercetin strongly inhibited Hb-mediated lipid oxidation in washed muscle. Quercetin showed effective hydroxyl radical scavenging ability similar to butylated hydroxytoluene (BHT). Quercetin reduced metHb resulting in formation of oxyHb. Bound quercetin decreased heme dissociation from metHb. Conversion to oxyHb and decreased heme dissociation represent routes to limit Hb-mediated lipid oxidation. Electrospray ionization mass spectrometry (ESI-MS) indicated one molecule of quercetin was covalently bound to Hb α-chain. Quercetin quinone docked 3.3 Å from the thiol of αCys(H15) but not near any other Cys residues of turkey Hb. At the docking site, hydrogen bonding between quercetin quinone and amino acids of α- and β-chain was demonstrated. This represents a path by which quercetin became covalently bound to α-chain. Molecular docking of heme proteins to polyphenols provides a template to better understand antioxidant interactions in muscle foods.
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Mackovejev, I. I., S. S. Kozak, V. S. Braguin, A. L. Mackovejeva, N. L. Dogadova, and A. V. Isayencko. "Poultry processing technological process factors and storage mode effects on meat quality." In SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-141-147.

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Coulter, John P. "Cavity Specific Control of Melt Flow During Injection Molding Processes." In ASME 2003 International Mechanical Engineering Congress and Exposition. ASMEDC, 2003. http://dx.doi.org/10.1115/imece2003-55360.

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The competitive global marketplace of the new century requires that industrial organizations develop capabilities to rapidly produce increasingly complex products with improved quality at lower cost. To do so successfully, significant innovations in manufacturing process technology need to be developed and implemented. The present paper describes a new research concept targeted at the development of “intelligent” or “adaptive” injection molding technology. More specifically, the effort is focused on the establishment of a capability to improve injection molding processing by monitoring shot to shot product quality and controlling the filling of multi-cavity molds in real time. During the first phase of the research, a target product having features and dimensional characteristics matching anticipated future requirements was selected. A two-cavity mold with which to manufacture the target product was then designed and fabricated. Candidate methodologies through which to implement control and assure proper filling of all product cavities at the individual cavity level were identified and evaluated. Based on this analysis, several types of mechanical valves for inclusion in runner systems were designed and fabricated. The resultant valve systems were tested on the prototype two-cavity mold, with important process as well as product quality variables monitored and/or measured during testing. All initial testing was performed using a liquid crystal polymer (LCP) material from Hoechst Celanese. The results of the testing trials were analyzed to both validate the concept of individual cavity filling modification and identify an optimal valve type through which this can be accomplished. It was concluded that the flow control concept developed was experimentally validated, and that a custom characterized valve type appears most promising for future utilization at industrial manufacturing facilities. The future directions for the continuing project are also discussed.
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Tomovic, Mileta M., and Stefan Drambarean. "Effect of Molten Metal Stream Shrouding in Minimizing Surface Turbulence." In ASME 2001 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2001. http://dx.doi.org/10.1115/imece2001/met-25512.

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Abstract The metalcasting process is one of the most complex manufacturing processes. It is characterized by numerous physical phenomena that need to be completely understood and controlled. The focus of this paper is on the fluid mechanics of the molten metal stream entering the mold cavity. The flow pattern of the molten metal has a profound effect on the quality of the end casting. This has prompted numerous research efforts in developing methods of delivering molten metal to the mold cavity in a way that will result in relatively fast flow and minimally disturbed stream of molten metal with a minimum of surface turbulence. This paper compares the conventional method of molten metal delivery to the mold cavity with the recently implemented shroud pouring technique. The experimental and numerical results are correlated for one casting manufactured by Harrison Steel Castings Co., Attica, Indiana. The results show the complexity of the filling process during the transient flow stage and the need to rely on the numerical simulation for a full understanding of the process. In addition, the results show certain benefits of the shroud pouring technique compared to conventional pouring, and that pouring parameters and alloy chemistry have significant impact on the quality of the casting.
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Mastelini, Saulo Martiello, Matheus Camilo Da Silva, Ana Paula Ayub da Costa Barbon, and Sylvio Barbon Jr. "Marbling Grading Framework Applied on Meat Boutique Environment." In XII Simpósio Brasileiro de Sistemas de Informação. Sociedade Brasileira de Computação, 2016. http://dx.doi.org/10.5753/sbsi.2016.6005.

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Bovine meat commercialization has an important role in the general food market scenario. The beef quality evaluation is realized through many ways, being one of the parameters the intramuscular fat amount (marbling). This evaluation is often made by a visual approach, so the process is subjective and susceptible to some errors sources. The use of Computer Vision techniques results in an automatized, non-subjective, fast and accurate method for evaluation. This paper presents the modeling and development of a Computer Vision System for Marbling evaluation, applied on a meat Boutique, localized in Londrina – PR. The proposed System uses a Computer Vision approach to control the features of the marbling analysis tool, aiming to satisfy sanitary requirements for non-contamination of the analyzed samples. Besides that, multiples samples on the scene are supported by our application. The proposed Computer Vision System has proved to be suitable for implantation in a production environment, like a meat Boutique.
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Mozolová, Lucia, Štefan Mozol, and Patrik Grznár. "Dynamic production planning in the concept of competency islands." In Průmyslové inženýrství. Západočeská univerzita v Plzni, 2021. http://dx.doi.org/10.24132/pi.2021.07927.162-167.

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New production approaches, which are based on the autonomous decision-making of elements of such a system, create a highly dynamic environment where the determination of the final position of an element depends on the negotiation process of several members. An emergence is starting to appear in the system, and common planning and scheduling cease to be effective. Therefore, it is necessary to implement material planning systems that can work with accurate forecasts and ensure the transport of material to the negotiated place the correct material, at the right time, in the right quality, the correct quantity and sequence. The article deals precisely with the description of modern information systems, which are able to process information to meet the requirements of future production, which will need to process a vast amount of information from production, results from the bargaining processes of agents, as well as to connect individual sources so that the goal of producing the product is met at the lowest possible production lead time, at the lowest cost and highest quality.
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Jiang, Shunliang, Kerang Han, Ben Wang, Chuck Zhang, and Ahbijit Deshmukh. "Evaluation of Composite Boat Manufacturing Processes With Green Quality Function Deployment (GQFD)." In ASME 1997 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1997. http://dx.doi.org/10.1115/imece1997-0026.

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Abstract In today’s globally competitive market, design and manufacturing of ideal products that meet customer requirements, especially cost less and are environmental constraints has become the goal for most manufacturing organizations. In this paper, a technique that can aid designers to achieve this goal, namely Green Quality Function Deployment (GQFD), is introduced. Based on the analysis of the different processes for manufacturing of composite boats, the GQFD is used to evaluate each process by examining the sub-processes. With this technique, the best process for manufacturing of composite boats was selected.
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Reports on the topic "Processed meat quality"

1

Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.
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Nelson, Gena. A Systematic Review of the Quality of Reporting in Mathematics Meta-Analyses for Students with or at Risk of Disabilities Coding Protocol. Boise State University, July 2021. http://dx.doi.org/10.18122/sped138.boisestate.

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The purpose of this document is to provide readers with the coding protocol that authors used to code 22 meta-analyses focused on mathematics interventions for students with or at-risk of disabilities. The purpose of the systematic review was to evaluate reporting quality in meta-analyses focused on mathematics interventions for students with or at risk of disabilities. To identify meta-analyses for inclusion, we considered peer-reviewed literature published between 2000 and 2020; we searched five education-focused electronic databases, scanned the table of contents of six special education journals, reviewed the curriculum vitae of researchers who frequently publish meta-analyses in mathematics and special education, and scanned the reference lists of meta-analyses that met inclusion criteria. To be included in this systematic review, meta-analyses must have reported on the effectiveness of mathematics-focused interventions, provided a summary effect for a mathematics outcome variable, and included school-aged participants with or at risk of having a disability. We identified 22 meta-analyses for inclusion. We coded each meta-analysis for 53 quality indicators (QIs) across eight categories based on recommendations from Talbott et al. (2018). Overall, the meta-analyses met 61% of QIs and results indicated that meta-analyses most frequently met QIs related to providing a clear purpose (95%) and data analysis plan (77%), whereas meta-analyses typically met fewer QIs related to describing participants (39%) and explaining the abstract screening process (48%). We discuss the variation in QI scores within and across the quality categories and provide recommendations for future researchers so that reporting in meta-analyses may be enhanced. Limitations of the current study are that grey literature was not considered for inclusion and that only meta-analyses were included; this limits the generalizability of the results to other research syntheses (e.g., narrative reviews, systematic reviews) and publication types (e.g., dissertations).
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Nelson, Gena. A Systematic Review of the Quality of Reporting in Mathematics Meta-Analyses for Students with or at Risk of Disabilities Coding Protocol. Boise State University, Albertsons Library, July 2021. http://dx.doi.org/10.18122/sped.138.boisestate.

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The purpose of this document is to provide readers with the coding protocol that authors used to code 22 meta-analyses focused on mathematics interventions for students with or at-risk of disabilities. The purpose of the systematic review was to evaluate reporting quality in meta-analyses focused on mathematics interventions for students with or at risk of disabilities. To identify meta-analyses for inclusion, we considered peer-reviewed literature published between 2000 and 2020; we searched five education-focused electronic databases, scanned the table of contents of six special education journals, reviewed the curriculum vitae of researchers who frequently publish meta-analyses in mathematics and special education, and scanned the reference lists of meta-analyses that met inclusion criteria. To be included in this systematic review, meta-analyses must have reported on the effectiveness of mathematics-focused interventions, provided a summary effect for a mathematics outcome variable, and included school-aged participants with or at risk of having a disability. We identified 22 meta-analyses for inclusion. We coded each meta-analysis for 53 quality indicators (QIs) across eight categories based on recommendations from Talbott et al. (2018). Overall, the meta-analyses met 61% of QIs and results indicated that meta-analyses most frequently met QIs related to providing a clear purpose (95%) and data analysis plan (77%), whereas meta-analyses typically met fewer QIs related to describing participants (39%) and explaining the abstract screening process (48%). We discuss the variation in QI scores within and across the quality categories and provide recommendations for future researchers so that reporting in meta-analyses may be enhanced. Limitations of the current study are that grey literature was not considered for inclusion and that only meta-analyses were included; this limits the generalizability of the results to other research syntheses (e.g., narrative reviews, systematic reviews) and publication types (e.g., dissertations).
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van Krimpen, M. M., P. Bikker, and J. van Harn. Effect of partially replacement of soybean meal by processed animal proteins on performance results, intestinal health, litter quality, footpad lesions and bone quality of male broilers. Wageningen: Wageningen Livestock Research, 2018. http://dx.doi.org/10.18174/496899.

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Álvarez, Carola, Leonardo Corral, Ana Cuesta, José Martínez, César Montiel, and Consuelo Yépez. Project Completion Report Analysis: Factors Behind Project Success and Effectiveness. Inter-American Development Bank, March 2021. http://dx.doi.org/10.18235/0003116.

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The goal of development assistance is to deliver measurable results. At the Inter-American Development Bank (IDB), the Development Effectiveness Framework (DEF) was adopted to enhance the likelihood this goal is met. The key objective of this analysis is to enhance our understanding of the role the set of tools and processes adopted at the IDB, from project design to completion, play in the assessment of a projects success and effectiveness. Specifically, we are interested in teasing out the role different dimensions of project design, assessed through the Development Effectiveness Matrix (DEM), and execution performance indicators, as per the Project Monitoring Report (PMR), have on the delivery of effective and successful projects measured through the Project Completion Report (PCR) methodology implemented at the IDB. We also explore the validation process of PCRs and delve into the effectiveness analysis at the level of specific objectives and result indicators, identifying key pitfalls associated with objectives not being met. Overall, our findings provide strong validation for the DEF and its tools. We find robust evidence for the importance of the quality at entry assessment conducted through the DEM. In particular, the quality of the results matrix at approval is a strong determinant of project success and effectiveness at closure, and the quality of the Evaluation Plan is strongly associated with the effectiveness of a project. In terms of execution performance, our analysis finds that, on average, projects that execute a lower share of their approved loan amount, are put on Alert, or are classified as a Problem, in its first three years of execution; and projects that experience a higher share of their outputs discontinued, with respect to their first results matrix, are most likely to be ineffective in achieving their objectives and will likely be rated as unsuccessful.
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McDonagh, Marian S., Roger Chou, Jesse Wagner, Azrah Y. Ahmed, Benjamin J. Morasco, Suchitra Iyer, and Devan Kansagara. Living Systematic Reviews: Practical Considerations for the Agency for Healthcare Research and Quality Evidence-based Practice Center Program. Agency for Healthcare Research and Quality (AHRQ), March 2022. http://dx.doi.org/10.23970/ahrqepcwhitepaperlsr.

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Living systematic reviews are a relatively new approach to keeping the evidence in systematic reviews current by frequent surveillance and updating. The Agency for Healthcare Research and Quality’s Evidence-based Practice Center Program recently commissioned a systematic review of plant-based treatments for chronic pain management. This white paper describes the team’s experience in implementing the protocol that was developed a priori, and reflects on the challenges faced and lessons learned in the process of developing and maintaining a living systematic review. Challenges related to scoping, conducting searches, selecting studies, abstracting data, assessing risk of bias, conducting meta-analysis, performing narrative synthesis, assessing strength of evidence, and generating conclusions are described, as well as potential approaches to addressing these challenges.
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Saltus, Christina, Todd Swannack, and S. McKay. Geospatial Suitability Indices Toolbox (GSI Toolbox). Engineer Research and Development Center (U.S.), September 2021. http://dx.doi.org/10.21079/11681/41881.

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Habitat suitability models are widely adopted in ecosystem management and restoration, where these index models are used to assess environmental impacts and benefits based on the quantity and quality of a given habitat. Many spatially distributed ecological processes require application of suitability models within a geographic information system (GIS). Here, we present a geospatial toolbox for assessing habitat suitability. The Geospatial Suitability Indices (GSI) toolbox was developed in ArcGIS Pro 2.7 using the Python® 3.7 programming language and is available for use on the local desktop in the Windows 10 environment. Two main tools comprise the GSI toolbox. First, the Suitability Index Calculator tool uses thematic or continuous geospatial raster layers to calculate parameter suitability indices based on user-specified habitat relationships. Second, the Overall Suitability Index Calculator combines multiple parameter suitability indices into one overarching index using one or more options, including: arithmetic mean, weighted arithmetic mean, geometric mean, and minimum limiting factor. The resultant output is a raster layer representing habitat suitability values from 0.0 to 1.0, where zero is unsuitable habitat and one is ideal suitability. This report documents the model purpose and development as well as provides a user’s guide for the GSI toolbox.
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Saltus, Christina, S. McKay, and Todd Swannack. Geospatial suitability indices (GSI) toolbox : user's guide. Engineer Research and Development Center (U.S.), August 2022. http://dx.doi.org/10.21079/11681/45128.

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Habitat suitability models have been widely adopted in ecosystem management and restoration to assess environmental impacts and benefits according to the quantity and quality of a given habitat. Many spatially distributed ecological processes require application of suitability models within a geographic information system (GIS). This technical report presents a geospatial toolbox for assessing habitat suitability. The geospatial suitability indices (GSI) toolbox was developed in ArcGIS Pro 2.7 using the Python 3.7 programming language and is available for use on the local desktop in the Windows 10 environment. Two main tools comprise the GSI toolbox. First, the suitability index (SIC) calculator tool uses thematic or continuous geospatial raster layers to calculate parameter suitability indices using user-specified habitat relationships. Second, the overall suitability index calculator (OSIC) combines multiple parameter suitability indices into one overarching index using one or more options, including arithmetic mean, weighted arithmetic mean, geometric mean, and minimum limiting factor. The result is a raster layer representing habitat suitability values from 0.0–1.0, where zero (0) is unsuitable habitat and one (1) is ideal suitability. This report documents the model purpose and development and provides a user’s guide for the GSI toolbox.
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Brown, Willie, and Jonathan Alt. Investigating the USACE Operational Condition Assessment process current and future. Engineer Research and Development Center (U.S.), March 2021. http://dx.doi.org/10.21079/11681/39999.

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The US Army Corps of Engineers operates, maintains, and manages more than $232 billion worth of the Nation’s water resource infrastructure and relies on the Operational Condition Assessment (OCA) process to determine the condition of the assets and their components. The sheer number of components, all of equal OCA scheduling priority, creates challenges in ensuring that assessments are conducted in a timely manner and that data generated are of sufficient quality to inform resource allocation decisions. This research applied methods from systems design to determine the OCA system “as-is” state and create a stakeholder-informed vision of a “to-be” state that addresses current system challenges. To meet its objective of providing current assessments of asset condition, the OCA system must provide four high-level functions: provide access to asset data, conduct assessments, determine asset risk, and prioritize and schedule assessments. The development of capabilities to provide these functions will facilitate the achievement of the OCA system to-be vision: a consistent view of asset condition and risk across the enterprise.
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Desiderati, Christopher. Carli Creek Regional Water Quality Project: Assessing Water Quality Improvement at an Urban Stormwater Constructed Wetland. Portland State University, 2022. http://dx.doi.org/10.15760/mem.78.

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Stormwater management is an ongoing challenge in the United States and the world at-large. As state and municipal agencies grapple with conflicting interests like encouraging land development, complying with permits to control stormwater discharges, “urban stream syndrome” effects, and charges to steward natural resources for the long-term, some agencies may turn to constructed wetlands (CWs) as aesthetically pleasing and functional natural analogs for attenuating pollution delivered by stormwater runoff to rivers and streams. Constructed wetlands retain pollutants via common physical, physicochemical, and biological principles such as settling, adsorption, or plant and algae uptake. The efficacy of constructed wetlands for pollutant attenuation varies depending on many factors such as flow rate, pollutant loading, maintenance practices, and design features. In 2018, the culmination of efforts by Clackamas Water Environment Services and others led to the opening of the Carli Creek Water Quality Project, a 15-acre constructed wetland adjacent to Carli Creek, a small, 3500-ft tributary of the Clackamas River in Clackamas County, OR. The combined creek and constructed wetland drain an industrialized, 438-acre, impervious catchment. The wetland consists of a linear series of a detention pond and three bioretention treatment cells, contributing a combined 1.8 acres of treatment area (a 1:243 ratio with the catchment) and 3.3 acre-feet of total runoff storage. In this study, raw pollutant concentrations in runoff were evaluated against International Stormwater BMP database benchmarks and Oregon Water Quality Criteria. Concentration and mass-based reductions were calculated for 10 specific pollutants and compared to daily precipitation totals from a nearby precipitation station. Mass-based reductions were generally higher for all pollutants, largely due to runoff volume reduction on the treatment terrace. Concentration-based reductions were highly variable, and suggested export of certain pollutants (e.g., ammonia), even when reporting on a mass-basis. Mass load reductions on the terrace for total dissolved solids, nitrate+nitrite, dissolved lead, and dissolved copper were 43.3 ± 10%, 41.9 ± 10%, 36.6 ± 13%, and 43.2 ± 16%, respectively. E. coli saw log-reductions ranging from -1.3 — 3.0 on the terrace, and -1.0 — 1.8 in the creek. Oregon Water Quality Criteria were consistently met at the two in-stream sites on Carli Creek for E. coli with one exception, and for dissolved cadmium, lead, zinc, and copper (with one exception for copper). However, dissolved total solids at the downstream Carli Creek site was above the Willamette River guidance value 100 mg/L roughly 71% of the time. The precipitation record during the study was useful for explaining certain pollutant reductions, as several mechanisms are driven by physical processes, however it was not definitive. The historic rain/snow/ice event in mid-February 2021 appeared to impact mass-based reductions for all metals. Qualitatively, precipitation seemed to have the largest effect on nutrient dynamics, specifically ammonia-nitrogen. Determining exact mechanisms of pollutant removals was outside the scope of this study. An improved flow record, more targeted storm sampling, or more comprehensive nutrient profiles could aid in answering important questions on dominant mechanisms of this new constructed wetland. This study is useful in establishing a framework and baseline for understanding this one-of-a-kind regional stormwater treatment project and pursuing further questions in the future.
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