Fresh beef tumbling at different post-mortem times to improve tenderness and proteolytic features of M. longissimus lumborum

The aim of this study was to determine the effects of tumbling at different post-mortem times on the proteolytic features and quality attributes of beef loins (M. longissimus lumborum). Loins (n = 12) were cut into 4 sections and assigned to tumbling at 1, 6 or 11 days post-mortem or non-tumbled control. Upon tumbling, additional ageing was applied to a common post-mortem time of 16 days. In general, tumbling had no considerable impacts on water-holding ability of samples. Tumbling resulted in an immediate decrease in shear force values (WBSF) of beef samples. Tumbling at 1 day post-mortem with no ageing had similar WBSF compared to the non-tumbled controls at 16 days (P > 0.05). With ageing, tumbling increased amounts of protein degradation, myofibrillar fragmentation and calpain-1 autolysis of samples. These results suggest that early post-mortem tumbling coupled with ageing can synergistically impact the tenderness development of beef loins and shorten the necessary ageing period.     

Glycaemic response of pseudocereal-based gluten-free food products: a review

Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide.     

Improving Heat Flux Predictions for Directional Flame Thermometers by Incorporating Convective Effects

Fire Technology - The directional flame thermometer (DFT) is a device used to measure radiative heat flux in fire scenarios. In many DFT applications, radiation is the dominant mode of heat...     

Calculation of Building Settlement Induced by Deep Excavation Under Seismic Loading

Soil Mechanics and Foundation Engineering - The present article describes a procedure for predicting the settlement of structures surrounding deep excavations in Vietnam that takes the...     

Tax Risks and Tax Planning

Russian Engineering Research - The role of tax administration in maximizing budget revenues at different levels is described. A significant proportion of tax payments consists of the settlement of...     

ZnO energy transfer and enhanced photoluminescence in MEH-PPV/ZnO hybrid nanocomposite

Hybrid organic–inorganic nanocomposites are great candidates for display and illumination systems due to improved optoelectronic properties and photostability. This work endeavours towards the scientific study of the influence of defect-induced zinc oxide nanoparticles (ZnO) on the optical characteristics of poly[2-methoxy-5-(2′-ethylhexyloxy)-1,4-phenylenevinylene] (MEH-PPV). ZnO nanoparticles consist of many vacancies which facilitate light emission across the visible region. The green defective emission occurring due to the presence of oxygen vacancies in ZnO was used to re-excite MEH-PPV and hence, improve the luminescence quantum efficiency. The photostability of the nanocomposite was enhanced through charge transfer (prevents the formation of superoxides) and energy transfer (reduces the non-radiative decay) mechanisms.

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Impression creep behavior of different zones in friction stir welded Mg–Zn–Mn wrought alloy

The friction stir welded joint of wrought ZM21 alloy was divided into five parts, and their localized creep behavior was studied via the impression method. The tests were carried out in the stress range of 300–450 MPa (σ_imp/G ≈ 0.02–0.03) and in the temperature range of 448–523 K. Optical and SEM micrographs and EDS taken before and after the impression tests were used to study the microstructure of various zones of the FS welded joint. Power law was found to satisfactorily relate the stress and strain rates. The steady-state impression velocity was found to vary significantly between the advancing and retreating sides of TMAZ and HAZ. For TMAZ, the creep exponent on the AS was 4.8, and on the RS, it was 7.8. The activation energy on the AS was ~?133 kJ/mol, and on the RS, it was ~?101 kJ/mol. Similarly, for HAZ, the creep exponent on the AS was found to be 5.5 and on the RS, it was 4.9. The activation energy on the AS was ~?86 kJ/mol and on the RS, it was ~?232 kJ/mol. The cross-over of steady-state impression velocity of different zones indicates that the weak zone was temperature and stress dependent. Within the stresses and temperatures studied, the weld zone's creep resistance (i.e., lower minimum impression velocity) was found to be better than the base material. As it is with most magnesium alloys, dislocation climb was found to be the operative mechanism in the FS weldments of ZM21 alloy. The rate-controlling mechanism remains to be identified because the wide variation in n and Q values suggests that different creep mechanisms are in operation in different zones.

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Analysis of energy saving in user equipment in LTE-A using stochastic modelling

Telecommunication Systems - Energy saving in User Equipment (UE) is one of the important issues for limited sources of power in the device. It is critical for the UE to maximize its energy...