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Artículos de revistas sobre el tema "Mechanical separated meat"

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Publicado: 10 de marzo de 2023

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1

ŁASZKIEWICZ, BEATA, PIOTR SZYMAŃSKI y DANUTA KOŁOŻYN-KRAJEWSKA. "Quality problems in mechanically separated meat". Medycyna Weterynaryjna 75, n.º 01 (2019): 6157–2019. http://dx.doi.org/10.21521/mw.6157.

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Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and other countries. The dominant species in the production of mechanically separated meat in Europe is poultry, mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated meat is characterized by poorer technological and physicochemical properties and lower durability compared to poultry meat cut by hand. The high microbiological contamination of raw material limits its further use. The microbiological quality of mechanically separated meat has a significant impact on the microbiological stability and health safety of products manufactured from it. In industrial practice, mechanically separated meat is preserved by freezing or curing. In view of problems with the microbiological quality of mechanically separated meat, it seems advisable to search for new methods of preserving MSM and to improve the existing ones
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2

Trindade, Marco Antonio, Pedro Eduardo de Felício y Carmen Josefina Contreras Castillo. "Mechanically separated meat of broiler breeder and white layer spent hens". Scientia Agricola 61, n.º 2 (abril de 2004): 234–39. http://dx.doi.org/10.1590/s0103-90162004000200018.

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There are aproximately 90 millions of hens housed in Brazil, that concluding their production cycle, become available for slaughter. The poultry industry has economical interest in the use of spent hen meat through adequate processes. This review evaluates the quality of mechanically separated spent hen meat by chemical and functional characteristics, such as proximate composition, colagen, cholesterol, bones, calcium and iron contents, fatty acid profile, pH and emulsifying capacity, and as raw material for sausage production. The mechanical separation of meat migth be a good alternative use for spent hen carcasses.
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3

Marcon, Diego Francisco, Regiane Boaretto Crecencio, Tanize Angonesi De Castro, Leidiane Josi Budel, Francisco Javier Ramirez-Fernandez y Karina Ramirez Starikoff. "Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening". Brazilian Journal of Veterinary Research and Animal Science 55, n.º 3 (24 de octubre de 2018): e142527. http://dx.doi.org/10.11606/issn.1678-4456.bjvras.2018.142527.

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The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.
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4

Abdollahi, Mehdi, Haizhou Wu y Ingrid Undeland. "Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones". Foods 10, n.º 5 (27 de abril de 2021): 950. http://dx.doi.org/10.3390/foods10050950.

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Impacts of processing technology (mechanical separation and pH-shift processing) on protein recovery from salmon, herring and cod backbones and the content of macro- and micronutrients in the recovered protein enriched products were investigated. Mechanical separation led to higher protein recovery compared with the pH-shift process and using both techniques, recovery ranked the species as herring > salmon > cod. However, the pH-shift process up-concentrated protein from herring and salmon backbones more efficiently than mechanical separation by removing more fat and ash. This consequently reduced n-3 PUFA and vitamin D content in their protein isolates compared with the backbones and mechanically separated meat (MSM). Cod protein isolate, however, contained higher levels of these nutrients compared with MSM. Mechanical separation concentrated vitamins E and C in salmon MSM but not for cod and herring. Opposite, pH-shift processing reduced levels of these two vitamins for cod and herring backbones, while vitamins D and C were reduced for salmon. For minerals, selenium, calcium, magnesium, and potassium were lower in protein isolates than MSM, while copper, zinc, iron and manganese were similar or higher. Overall, there is a major potential for upcycling of fish backbones to food ingredients, but processing technology should be carefully balanced against the desired nutrient profile and final application area.
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5

Signor, Flávia Renata Potrich, Gislaine Silveira Simões, Priscila Ferri Coldebella, Arcangelo Augusto Signor y Wilson Rogério Boscolo. "Effect of the addition of pregelatinized starch and dextrin in the formulation of tilapia mechanically separated meat patties". Boletim do Instituto de Pesca 45, n.º 4 (27 de septiembre de 2019): e512. http://dx.doi.org/10.20950/1678-2305.2019.45.4.512.

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6

Jovanovic, Jelena, Branka Borovic, Branko Velebit, Brankica Lakicevic, Tatjana Baltic, Radmila Mitrovic y Milan Milijasevic. "Microbiological status of mechanically separated poultry meat". Tehnologija mesa 54, n.º 2 (2013): 117–22. http://dx.doi.org/10.5937/tehmesa1302117j.

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7

Pospiech, Matej, Tomas Zikmund, Zdeňka Javůrková, Jozef Kaiser y Bohuslava Tremlová. "An Innovative Detection of Mechanically Separated Meat in Meat Products". Food Analytical Methods 12, n.º 3 (10 de noviembre de 2018): 652–57. http://dx.doi.org/10.1007/s12161-018-1394-8.

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8

Magalhães, Amanda Oliveira, Eliane Teixeira Mársico, Manoel Soares Soares Júnior y Maria Lúcia Guerra Monteiro. "Evaluation of the technological quality of snacks extruded from broken grains of rice and mechanically separated tilapia meat flour". Boletim do Instituto de Pesca 45, n.º 2 (4 de abril de 2019): e.429. http://dx.doi.org/10.20950/1678-2305.2019.45.2.429.

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9

Tasić, A., J. Kureljušić, K. Nešić, N. Rokvić, M. Vićentijević, M. Radović y B. Pisinov. "Determination of calcium content in mechanically separated meat". IOP Conference Series: Earth and Environmental Science 85 (septiembre de 2017): 012056. http://dx.doi.org/10.1088/1755-1315/85/1/012056.

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10

Dalipi, R., R. Berneri, M. Curatolo, L. Borgese, L. E. Depero y E. Sangiorgi. "Total reflection X-ray fluorescence used to distinguish mechanically separated from non-mechanically separated meat". Spectrochimica Acta Part B: Atomic Spectroscopy 148 (octubre de 2018): 16–22. http://dx.doi.org/10.1016/j.sab.2018.06.002.

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11

SYNOWIECKI, JOZEF y FEREIDOON SHAHIDI. "Lipid and Pigment Extraction from Mechanically Separated Seal Meat". Journal of Food Science 56, n.º 5 (septiembre de 1991): 1295–97. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04756.x.

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12

Modzelewska-Kapituła, Monika y Katarzyna Maj-Sobotka. "S almonella sp. Occurrence in Minced Meat, Meat Preparations and Mechanically Separated Meat in Poland". Journal of Food Safety 34, n.º 2 (7 de marzo de 2014): 126–31. http://dx.doi.org/10.1111/jfs.12105.

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13

Komrska, Petr, Bohuslava Tremlová, Pavel Štarha, Jana Simeonovová y Zdenka Randulová. "A comparison of histological and chemical analysis in mechanically separated meat". Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, n.º 1 (2011): 145–52. http://dx.doi.org/10.11118/actaun201159010145.

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The aim of this study was evaluation of quality of mechanically separated chicken meat (MSCM) samples obtained by three different separators, by means of a histological (qualitative and quantitative) and chemical examination. Histological examinations used Green Trichrome and Alizarine red staining. The examination was focused on the evaluation of muscle, fat, collagenous connective tissue, bone fragment and calcium content and on the degree of damage to the muscle fibres. Chemical analysis was focused on calcium-, fat- and collagenous connective tissue content. The product obtained by the separator 1 (hard separation) gave similar good results to the separator 3 (soft separation), while separator 2 (hard separation) gave worse results as for being bone fragments and calcium content. As demonstrated, the quality of the product obtained by the separator 1 has improved over the years. The results of the histological analysis were in accordance with the results of chemical analysis. For the quantitative determination of collagen, calcium and bone fragments, image analysis was used. In the present study, good correlation between quantitative histological analysis and chemical analysis was observed (0.673, 0.718 and 0.809, α = 0.01).
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14

Shahidi, Fereidoon y Jozef Synowiecki. "Nutrient composition of mechanically separated and surimi-like seal meat". Food Chemistry 47, n.º 1 (enero de 1993): 41–46. http://dx.doi.org/10.1016/0308-8146(93)90300-5.

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15

NEGATU, Z., J. I. MCNITT y K. W. MCMILLIN. "DETERMINATION OF SMALL BONE FRAGMENTS IN MECHANICALLY SEPARATED RABBIT MEAT". Journal of Muscle Foods 17, n.º 2 (abril de 2006): 185–97. http://dx.doi.org/10.1111/j.1745-4573.2006.00044.x.

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16

Nakano, Takuo, Lech Ozimek y Mirko Betti. "Immunological detection of keratan sulfate in meat products with and without mechanically separated chicken meat". Meat Science 92, n.º 4 (diciembre de 2012): 867–69. http://dx.doi.org/10.1016/j.meatsci.2012.06.015.

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17

SCHMIDT, Michele Mantelli, Andrine Menna da FONTOURA, Alessandra Roseline VIDAL, Rosa Cristina Prestes DORNELLES, Ernesto Hashime KUBOTA, Renius de Oliveira MELLO, Rogério Luis CANSIAN, Ivo Mottin DEMIATE y Cristina Soltovski de OLIVEIRA. "Characterization of hydrolysates of collagen from mechanically separated chicken meat residue". Food Science and Technology 40, suppl 1 (junio de 2020): 355–62. http://dx.doi.org/10.1590/fst.14819.

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18

WIMMER, MARTIN P., JOSEPH G. SEBRANEK y FLOYD K. McKElTH. "Washed Mechanically Separated Pork as a Surimi-like Meat-product Ingredient". Journal of Food Science 58, n.º 2 (marzo de 1993): 254–58. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04250.x.

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19

Gramstad, Odin. "The Zakharov equation with separate mean flow and mean surface". Journal of Fluid Mechanics 740 (5 de enero de 2014): 254–77. http://dx.doi.org/10.1017/jfm.2013.649.

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AbstractUsing the Hamiltonian approach of Krasitskii (J. Fluid Mech., vol. 272, 1994, pp. 1–20), we derive a variant of the Zakharov equation in which the wave-induced mean surface elevation and the surface potential of the wave-induced mean flow are represented as separate variables governed by separate evolution equations. The kernel function of this new variant is simpler, and in particular also well defined in the uniform-wave-train limit for waves on finite depth. This form of the Zakharov equation may be advantageous in some applications. One example is the derivation of nonlinear Schrödinger equations in the narrow-band limit, where the handling of the mean flow and mean surface is significantly simpler than when starting from the original Zakharov equation. In this paper we have used the alternative form of the Zakharov equation to derive a Hamiltonian nonlinear Schrödinger equation for directional waves on arbitrary depth, valid to one order higher in bandwidth than the Hamiltonian equation recently presented by Craig, Guyenne and Sulem (Wave Motion, vol. 47, 2010, pp. 552–563).
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20

Trindade, Marco Antonio, Carmen Josefina Contreras Castillo y Pedro Eduardo de Felício. "Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants". Scientia Agricola 63, n.º 3 (junio de 2006): 240–45. http://dx.doi.org/10.1590/s0103-90162006000300005.

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At the end of the laying cycle, layer hens can be used for production of mechanically separated meat (MSML) for sausage manufacture. However, mechanically separated meats are susceptible to lipid and pigment oxidation during storage, problems that could be prevented by the use of antioxidants present in curing additives traditionally used in meat processing. The objective of this work was to evaluate the quality and stability of Mortadella produced with MSML added of sodium erythorbate (1000 ppm) and sodium nitrite (150 ppm) through preblending or during chopper processing (control treatment), after long term frozen storage of raw meat ingredient. The products were stored for 40 days at 7ºC and evaluated in regard to the oxidative stability of lipids (TBARS values), objective color, and microbiological and sensory attributes. Preblending MSML lessened rancidity of the final product in comparison to the control (0.2 and 2.2 mg malonaldehyde per kg, respectively), and elicited better color (a* = 7.5 and 10.5, respectively). Total counts of psychrotrophic microorganisms were similar for both treatments (2 log CFU g-1). Previous blending of nitrite (150 ppm) and erythorbate (1000 ppm) in mechanically separated meat soon after the extraction is recommended when the raw material will eventually go through prolonged frozen storage before its use in Mortadella sausage processing.
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21

Voitsekhivska, Liubov, Larysa Borsoliuk, Serhii Verbytskyi y Yurii Okhrimenko. "Research of safety and quality parameters of the mechanically separated poultry meat". FOOD RESOURCES 9, n.º 17 (25 de diciembre de 2021): 46–53. http://dx.doi.org/10.31073/foodresources2021-17-05.

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22

dos Santos, Elaine A., Alline Emannuele C. Ribeiro, Aryane R. Oliveira, Maria Lúcia G. Monteiro, Eliane T. Mársico, Marcelo Morgano, Márcio Caliari y Manoel S. Soares Júnior. "Sodium reduction in “spam-like” product elaborated with mechanically separated tilapia meat". LWT 148 (agosto de 2021): 111676. http://dx.doi.org/10.1016/j.lwt.2021.111676.

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23

Branscheid, W., M. Judas y R. Höreth. "The morphological detection of bone and cartilage particles in mechanically separated meat". Meat Science 81, n.º 1 (enero de 2009): 46–50. http://dx.doi.org/10.1016/j.meatsci.2008.06.018.

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24

Serum, D. K., R. A. Field y G. J. Miller. "Contribution of bone marrow to the vitamin content of mechanically separated meat". Meat Science 17, n.º 1 (enero de 1986): 73–77. http://dx.doi.org/10.1016/0309-1740(86)90084-7.

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25

Miller, D. K., L. E. Yoder, S. M. Lonergan, N. C. Acevedo, J. G. Sebranek y R. Tarté. "Processing Characteristics and Rheological Properties of Mechanically Separated Chicken and Chicken Breast Meat". Meat and Muscle Biology 2, n.º 2 (1 de enero de 2018): 59. http://dx.doi.org/10.22175/rmc2018.051.

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26

Freitas, Daniela De Grandi Castro, Alda Letícia da Silva Santos Resende, Angela Aparecida Lemos Furtado, Luana Tashima y Henrique Muniz Bechara. "The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread". Brazilian Journal of Food Technology 15, n.º 2 (29 de mayo de 2012): 166–73. http://dx.doi.org/10.1590/s1981-67232012005000010.

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Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.
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27

Lima, Denise P., Mariana M. Fuzinatto, Ana P. Andretto, Graciela L. Braccini, Ricardo H. Mori, Cristiane Canan, Saraspathy N. T. G. de Mendonca, Carlos A. L. de Oliveira, Ricardo R. Pereira y Lauro Vargas. "Mechanically separated fillet and meat nuggets of Nile tilapia treated with homeopathic product". African Journal of Pharmacy and Pharmacology 9, n.º 6 (15 de febrero de 2015): 182–89. http://dx.doi.org/10.5897/ajpp2014.4173.

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28

Cortez-Vega, William Renzo, Sandriane Pizato y Carlos Prentice. "Nutritional quality evaluation of surimi and kamaboko obtained from mechanically separated chicken meat". Nutrition & Food Science 44, n.º 6 (10 de noviembre de 2014): 483–91. http://dx.doi.org/10.1108/nfs-11-2013-0140.

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Purpose – The purpose of this paper was to determine the nutritional quality of the surimi and kamaboko obtained from mechanically separated chicken meat and evaluate the bioavailability of essential amino acids found in these products. Design/methodology/approach – The mechanically separated chicken meat (MSCM) was characterized by the proximate composition, and the surimi and kamaboko were characterized by in vitro digestibility, determination of chemical score of amino acids and apparent bioavailability. Findings – The MSCM contains 68.1 ± 0.5, 12.9 ± 0.24, 18.5 ± 0.28 and 0.6 ± 0.06 per cent moisture, protein, lipids and ash, respectively. The moisture of the MSCM (surimi) was 80.45 ± 0.15 per cent, and the protein was 10.04 ± 0.21 per cent. The highest digestibility was found for the kamaboko (92.27 per cent) which was heat-treated and the lowest was for surimi (90.82 per cent). Histidine is a limiting amino acid. In this study, the surimi showed 84.69 per cent and the kamaboko presented 81.31 per cent of the minimum requirement for adults. In relation to the apparent bioavailability, there was a decrease of surimi to kamaboko of 2.52 per cent of the limiting amino acid histidine. The surimi and the kamaboko presented 76.94 and 75 per cent of the minimum requirement for adults, respectively. Originality/value – The application of the surimi technology in the production of a surimi-like material from mechanically deboned chicken meat provides a new approach toward increasing its value and utilization, e.g. for the development of meat-based products and analogs, as alternative protein sources, the surimi and the kamaboko exhibited a high content of essential amino acids, indicating that the protein has a relatively high nutritional quality.
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de Paiva, Gilmar Borges, Marco Antonio Trindade, Javier Telis Romero y Andrea Carla da Silva-Barretto. "Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat". Meat Science 173 (marzo de 2021): 108406. http://dx.doi.org/10.1016/j.meatsci.2020.108406.

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Nagdalian, A. A., I. V. Rzhepakovsky, S. A. Siddiqui, S. I. Piskov, N. P. Oboturova, L. D. Timchenko, A. D. Lodygin, A. V. Blinov y S. A. Ibrahim. "Analysis of the content of mechanically separated poultry meat in sausage using computing microtomography". Journal of Food Composition and Analysis 100 (julio de 2021): 103918. http://dx.doi.org/10.1016/j.jfca.2021.103918.

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31

Sarwar, G., R. W. Peace y H. G. Botting. "Purine Content and Protein Quality of Mechanically Separated Poultry Meat Products Produced in Canada". Canadian Institute of Food Science and Technology Journal 18, n.º 3 (septiembre de 1985): 251–55. http://dx.doi.org/10.1016/s0315-5463(85)71924-4.

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Cavenaghi‐Altemio, Angela D., Lígia B. Alcade y Gustavo G. Fonseca. "Low‐fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat". Food Science & Nutrition 1, n.º 6 (18 de octubre de 2013): 445–51. http://dx.doi.org/10.1002/fsn3.42.

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Signor, Flávia Renata Potrich, Arcangelo Augusto Signor, Priscila Ferri Coldebella, Gislaine Silveira Simões y Wilson Rogerio Boscolo. "Increase in the nutritional quality of tilapia mechanically separated meat and application in fish patties". Brazilian Journal of Development 6, n.º 7 (2020): 47047–61. http://dx.doi.org/10.34117/bjdv6n7-369.

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Contreras-Castillo, C., M. Trindade y P. Felício. "Physical and chemical characterisation of spent hens mechanically separated meat (MSHM) from the Brazilian production". Acta Alimentaria 37, n.º 2 (junio de 2008): 283–91. http://dx.doi.org/10.1556/aalim.37.2008.2.13.

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Kwan, P., C. Taylor, P. Morrissey y D. Wood. "Efficacy Testing of Irradiated Chicken Parts and Mechanically Separated Chicken Meat—microbiological and Chemical Considerations". Canadian Institute of Food Science and Technology Journal 19, n.º 4 (octubre de 1986): xlii. http://dx.doi.org/10.1016/s0315-5463(86)71563-0.

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Tomaiuolo, Michele, Antonio Eugenio Chiaravalle, Michele Mangiacotti, Antonio Petrella, Aurelia Di Taranto y Marco Iammarino. "Innovative techniques for identifying a mechanically separated meat: sample irradiation coupled to electronic spin resonance". European Food Research and Technology 245, n.º 10 (1 de agosto de 2019): 2331–41. http://dx.doi.org/10.1007/s00217-019-03340-x.

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Sadat, Theo y Christophe Volle. "Integration of a linear accelerator into a production line of mechanically deboned separated poultry meat". Radiation Physics and Chemistry 57, n.º 3-6 (marzo de 2000): 613–17. http://dx.doi.org/10.1016/s0969-806x(99)00506-x.

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Kiełczyński, Piotr, Piotr Szymański, Marek Szalewski, Krzysztof Wieja, Andrzej Balcerzak y Stanisław Ptasznik. "Application of Density Measurements for Discrimination and Evaluation of Chemical Composition of Different Types of Mechanically Separated Meat (MSM)". Molecules 27, n.º 21 (5 de noviembre de 2022): 7600. http://dx.doi.org/10.3390/molecules27217600.

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At present, the problem of identifying and controlling different types of Mechanically Separated Meat (MSM) is a very important practical issue in the meat industry. To address this challenge, the authors propose a new, analytical method for the discrimination and characterization of MSM that uses density measurements. The method proposed by the authors, in contrast to the analytical methods existing so far, is rapid, non-destructive, relatively simple and can be computerized. The density measurements of meat samples were conducted with a modified pycnometric method. Statistically significant (p<0.01) differences were found in the evaluated mean values of density for all investigated types of meat. Subsequently, the density measurements were correlated with the physicochemical properties of meat samples. A high correlation coefficient was found between the density of meat samples and the content of protein, sodium and fat. The authors have proven that density measurements allow for rapid discrimination of various types of MSM, and can also be effectively used to determine the chemical composition of MSM samples, e.g., the content of protein, fat and sodium.
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Silveira Alexandre, Ana Cláudia, Francielly Corrêa Albergaria, Lara Maria dos Santos Ferraz e Silva, Luíza Aparecida Carneiro Fernandes, Maria Emília de Sousa Gomes y Carlos José Pimenta. "Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat". LWT 154 (enero de 2022): 112679. http://dx.doi.org/10.1016/j.lwt.2021.112679.

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40

Bedrníček, Jan, Jaromír Kadlec, Ivana Laknerová, Jan Mráz, Eva Samková, Eva Petrášková, Lucie Hasoňová, František Vácha, Vladimír Kron y Pavel Smetana. "Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat". Antioxidants 9, n.º 10 (11 de octubre de 2020): 974. http://dx.doi.org/10.3390/antiox9100974.

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Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1–2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC–MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1–2% can extend shelf life, without the deterioration of sensory properties.
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41

Cavenaghi-Altemio, Angela Dulce, Ademir Barboza Lopes, Mariângela Dal Castel Missio y Gustavo Graciano Fonseca. "Feasibility of Using Fillet and Mechanically Separated Meat of Hybrid Sorubim in Inlaid Ham Type Products". Journal of Aquatic Food Product Technology 30, n.º 1 (3 de diciembre de 2020): 76–84. http://dx.doi.org/10.1080/10498850.2020.1855689.

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42

Tsyhanchuk, O. B. "Indicators of slaughter of young rabbits when feeding Prebiolact-KR". Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, n.º 97 (5 de noviembre de 2022): 106–9. http://dx.doi.org/10.32718/nvlvet-a9718.

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Nutrition of rabbits is a complex of mechanical, chemical, and microbiological processes involved in the sequential breakdown, absorption, and use of feed nutrients and is determined by age characteristics. The most apparent aspect of feeding cows is the frequent consumption of small portions. For free access to the river, the frequency of the use and application of the poles is an average of 25–30 steps per day with a frequency of 5–10 min. A young man consumes coffee more often, which is related to the anatomical-physiological and age-related characteristics of the intestine and the function of its digestive tract. For example, at the age of 1 month, after the chicks are separated from the mother, the frequency of the first chicks reaches 50–60 chicks per day, which decreases to a maximum of chicks at 3.5 months of life. Complete nutrition of rabbits is possible if the rations are balanced in terms of all nutritional components, considering the maximum number of limiting feed components and their digestibility. The aim of the work was to study the influence of the new feed additive Prebiolact-KP on slaughter parameters in feeding young rabbits. The scientific and economic experiment material was rabbits of the modern meat hybrid HYPLUS selection of the company Grimaud Freres Selection. Four groups of twenty-five animals each were selected for the experiment based on the principle of analogs. Use compound feed with Prebiolact-KP in a dose of 1.5 g/head while raising rabbits. per day significantly improves slaughter qualities. The expediency of using a complete ration granulated compound feed with a prebiotic preparation has been experimentally proven. Feeding rabbits combined feed with a prebiotic preparation contributes to an increase in pre-slaughter weight by 2.7 %. The weight of the carcass with kidneys was more remarkable compared to the control group by 4.1 %, the longest back muscle by 3.4 %, pelvic limbs by 2.3 %, heart by 2.1 %, lungs by 7,1 %, liver – by 8.6 %, kidney – by 6.1 %, stomach – by 6.4 %.
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43

Nakamura, Yasuharu y Shigehira Ozono. "The effects of turbulence on a separated and reattaching flow". Journal of Fluid Mechanics 178 (mayo de 1987): 477–90. http://dx.doi.org/10.1017/s0022112087001320.

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The effect of free-stream turbulence on the mean pressure distribution along the separation bubble formed on a flat plate with rectangular leading-edge geometry is investigated experimentally in a wind tunnel using turbulence-producing grids. Emphasis is placed on finding the effect of turbulence scale. The ratio of turbulence scale to plate thickness investigated was about 0.5 to 24 for two values of turbulence intensity of about 7 and 11%. The Reynolds number based on plate thickness was approximately (1.4–4.2) × 104.It is found that the main effect of free-stream turbulence is to shorten the separation bubble. It is progressively shortened with increasing turbulence intensity. The mean pressure distribution along the shortened separation bubble is insensitive to changing turbulence scale up to a scale ratio of about 2. With further increase in the scale ratio it asymptotes towards the smooth-flow distribution. There is no trace of interaction between turbulence and vortex shedding (the impinging-shear-layer instability) in the mean pressure distribution.
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44

Schulze-Bauer, Christian A. J., Peter Regitnig y Gerhard A. Holzapfel. "Mechanics of the human femoral adventitia including the high-pressure response". American Journal of Physiology-Heart and Circulatory Physiology 282, n.º 6 (1 de junio de 2002): H2427—H2440. http://dx.doi.org/10.1152/ajpheart.00397.2001.

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Adventitial mechanics were studied on the basis of adventitial tube tests and associated stress analyses utilizing a thin-walled model. Inflation tests of 11 nonstenotic human femoral arteries (79.3 ± 8.2 yr, means ± SD) were performed during autopsy. Adventitial tubes were separated anatomically and underwent cyclic, quasistatic extension-inflation tests using physiological pressures and high pressures up to 100 kPa. Associated circumferential and axial stretches were typically <20%, indicating “adventitiosclerosis.” Adventitias behaved nearly elastically for both loading domains, demonstrating high tensile strengths (>1 MPa). The anisotropic and strongly nonlinear mechanical responses were represented appropriately by two-dimensional Fung-type stored-energy functions. At physiological pressure (13.3 kPa), adventitias carry ∼25% of the pressure load in situ, whereas their circumferential and axial stresses were similar to the total wall stresses (∼50 kPa in both directions), supporting a “uniform stress hypothesis.” At higher pressures, they became the mechanically predominant layer, carrying >50% of the pressure load. These significant load-carrying capabilities depended strongly on circumferential and axial in-vessel prestretches (mean values: 0.95 and 1.08). On the basis of these results, the mechanical role of the adventitia at physiological and hypertensive states and during balloon angioplasty was characterized.
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45

Łaszkiewicz, Beata, Piotr Szymański, Dorota Zielińska y Danuta Kołożyn-Krajewska. "Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat". Applied Sciences 11, n.º 4 (9 de febrero de 2021): 1576. http://dx.doi.org/10.3390/app11041576.

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The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the Lactobacillus bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with L. plantarum at approx. 107 cfu/g. No negative effect of using the L. plantarum SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with L. plantarum SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with L. plantarum SCH1 kept good sensory quality while the control treatment was spoiled after storage.
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46

Pereira, Anirene Galvao Tavares, Giselle Pereira Cardoso, Jaciara Thais Teixeira, Eduardo Mendes Ramos, Alcineia De Lemos Souza Ramos y Paulo Rogério Fontes. "Composition, collagen content and sensory quality of sausages elaborated with mechanically separated meat poultry and collagen fiber". Brazilian Journal of Food Research 7, n.º 1 (29 de agosto de 2016): 131. http://dx.doi.org/10.3895/rebrapa.v7n1.3522.

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Quality characteristics and sensory acceptance of sausages prepared with different percentages of MSM (mechanically separated meat) from chicken and added collagen fiber (CF), were evaluated in a central composite design using Response Surface Model for evaluation results. Sensory analysis was conducted by a group of 80 untrained panelists through a nine-point hedonic scale. The adjusted regression models were not significant (p> 0.05) for protein and moisture content and moisture/protein (M/P), but were significant (p<0.05) for fat and ash. For the collagen content, the model was adjusted, with significant quadratic effects for CF and MSM and the linear component for MSM. For the C/P ratio (collagen/protein) only linear effects MSM and CF were significant. Besides collagen content, the addition of MSM and CF significantly increased the C/P ratio, confirming the usefulness of this index for the classification of meat products. The MSM addition significantly affected all of sensory attributes evaluated, while the CF did not affect in any of them. It was possible to fit a quadratic model for linear models for appearance and flavor, texture and overall due to the addition of MSM. Larger quantities of MSM are associated with higher scores of preference for sausages and adding CF to 1% has no effect on the sensory acceptability.
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47

DAGA, Joaquim Antônio, Sandra Paula ANSCHAU, Mariana Lins RODRIGUES, Suzana Raquel OLIVEIRA, Fábio BITTENCOURT y Aldi FEIDEN. "YIELD OF MECHANICALLY SEPARATED MEAT IN NATURA AND POST-SMOKING OF Clarias gariepinus AT DIFFERENT WEIGHT CATEGORIES". Boletim do Instituto de Pesca 46, n.º 1 (15 de mayo de 2020): e527. http://dx.doi.org/10.20950/1678-2305.2020.46.1.527.

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48

McNEILL, JOHN, YUKIO KAKUDA y CHRIS FINDLAY. "Effect of Modified Atmosphere Blending on the Oxidative Stability and Color of Frozen Mechanically Separated Poultry Meat". Journal of Food Science 52, n.º 3 (mayo de 1987): 568–70. http://dx.doi.org/10.1111/j.1365-2621.1987.tb06676.x.

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49

LI, RONGRONG, JOHN A. CARPENTER y ROBERT CHENEY. "Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry (MSP) Meat and Wheat Protein". Journal of Food Science 63, n.º 5 (septiembre de 1998): 923–29. http://dx.doi.org/10.1111/j.1365-2621.1998.tb17928.x.

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50

Cortez-Vega, William Renzo, Gustavo Graciano Fonseca y Carlos Prentice. "Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology". Journal of Food Science and Technology 52, n.º 2 (15 de junio de 2013): 763–72. http://dx.doi.org/10.1007/s13197-013-1056-1.

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