Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

This paper aimed to evaluate the effects of ultrasound-assisted _L-histidine marination (UMH) on meat quality and actomyosin properties of beef M. semitendinosus. Our results found that UMH treatment effectively avoided excessive liquid withdrawal, and disrupted myofibril integrity by modifying the water distribution and weakening connection of actin-myosin with increased muscle pH. The ultrasound-treated sample provided more opportunity for the filtration of _L-histidine to intervene the isoelectric point and conformation of muscle protein. The activated caspase-3 and changes of ATPase activity in UMH-treated meat accelerated the postmortem ageing, and _L-histidine might competitively inhibit the actin-myosin binding by the imidazole group. UMH decreased the surface hydrophobicity by shielding hydrophobic area and unfolding the actomyosin structure. In addition, the increased actomyosin solubility with smaller particle size enhanced the SH content for better cross-linking of myosin tail, and formation of heat-set gelling protein structure. Therefore, UMH treatment manifested the potential to improve beef quality.     

Abdominal adipose tissue components quantification in MRI as a relevant biomarker of metabolic profile

IntroductionAbnormal accumulation of adipose tissue (AT) alters the metabolic profile and underlies cardiovascular complications. Conventional measures provide global measurements for the entire body. The purpose of this study was to propose a new approach to quantify the amount and type of truncal AT automatically from MRI in metabolic patients and controls.Materials and methodsDIXON acquisitions were performed at 1.5 T in 30 metabolic syndrome (MS) (59 ± 6 years), 12 obese (50 ± 11 years), 35 type 2 diabetes (T2DM) patients (56 ± 11 years) and 19 controls (52 ± 11 years). AT was segmented into: subcutaneous AT “SAT”, visceral AT “VAT”, deep VAT “dVAT”, peri-organ VAT “pVAT” using active contours and k-means clustering algorithms. Subsequently, organ AT infiltration index “oVAT” was calculated as the normalized fat signal magnitude in organs.ResultsExcellent intra- and inter-operator reproducibility was obtained for AT segmentation. MS and obese patients had the highest amount of total AT. SAT increased in MS (1144 ± 621 g) and T2DM patients (1024 ± 634 g), and twice the level of SAT in controls (505 ± 238 g), and further increased in obese patients (1429 ± 621 g). While VAT, pVAT and dVAT increased to a similar degree in the metabolic patients compared to controls, the oVAT index was able to differentiate controls from MS and T2DM patients and to discriminate the three metabolic patient groups (p < 0.01). Local AT sub-types were not related to BMI in all groups except for SAT in controls (p = 0.03).ConclusionReproducible truncal AT sub-types quantification using 3D MRI was able to characterize patients with metabolic diseases. It may serve in the future as a non-invasive predictor of cardiovascular complications in such patients.     

Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound

The delivery of a consistent quality product to the consumer is vitally important for the food industry. The aim of this study was to investigate the potential for using high frequency ultrasound applied to pre- and post-rigor beef muscle on the metabolism and subsequent quality. High frequency ultrasound (600 kHz at 48 kPa and 65 kPa acoustic pressure) applied to post-rigor beef striploin steaks resulted in no significant effect on the texture (peak force value) of cooked steaks as measured by a Tenderometer. There was no added benefit of ultrasound treatment above that of the normal ageing process after ageing of the steaks for 7 days at 4 °C. Ultrasound treatment of post-rigor beef steaks resulted in a darkening of fresh steaks but after ageing for 7 days at 4 °C, the ultrasound-treated steaks were similar in colour to that of the aged, untreated steaks. High frequency ultrasound (2 MHz at 48 kPa acoustic pressure) applied to pre-rigor beef neck muscle had no effect on the pH, but the calculated exhaustion factor suggested that there was some effect on metabolism and actin-myosin interaction. However, the resultant texture of cooked, ultrasound-treated muscle was lower in tenderness compared to the control sample. After ageing for 3 weeks at 0 °C, the ultrasound-treated samples had the same peak force value as the control. High frequency ultrasound had no significant effect on the colour parameters of pre-rigor beef neck muscle. This proof-of-concept study showed no effect of ultrasound on quality but did indicate that the application of high frequency ultrasound to pre-rigor beef muscle shows potential for modifying ATP turnover and further investigation is warranted.     

Thermal imaging during infrared final cooking of semi-processed cylindrical meat product

The temperature measurements during the infrared cooking of the semi-cooked cylindrical minced beef product (koefte) were taken by both contact (thermocouples) and non-contact (thermal imaging) techniques. The meat product was semi-cooked till its core temperature reached up to 75 °C by ohmic heating applied at 15.26 V/cm voltage gradient. Then, infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.7, 5.7 and 8.5 kW/m²), applied distances (10.5, 13.5 and 16.5 cm) and applied durations (4, 8 and 12 min). The average surface temperature increased as the heat flux and the applied duration increased but the applied distance decreased. The temperature distribution of the surface during infrared cooking was determined successfully by non-contact measurements. The temperature homogeneity varied between 0.77 and 0.86. The process condition of 8.5 kW/m² for 8 min resulted in core temperature greater than 75 °C, which was essential for safe production of ready-to-eat (RTE) meat products. Thermal imaging was much more convenient method for minimizing the point measurement mistakes and determining temperature distribution images more clear and visual.     

Physicochemical properties of tilapia (Oreochromis niloticus) actomyosin subjected to high intensity ultrasound in low NaCl concentrations

Effects of high intensity ultrasound (HIU) on physicochemical properties of tilapia (Oreochromis niloticus) actomyosin in low NaCl concentrations were investigated. The protein content extracted in low NaCl concentrations (0.1–0.3 M NaCl) increased with increasing HIU intensity up to 20.62 W/cm² (p < 0.05). The effect of HIU on actomyosin extractability in high NaCl concentrations (0.6 and 1.2 M NaCl) was less obvious. Ca²⁺-ATPase activity and total sulfhydryl (SH) group content decreased in both 0.2 and 0.6 M NaCl. HIU showed more pronounced effect on oxidation of the SH groups in 0.6 M NaCl, while the reactive SH content at 0.2 M NaCl increased after a prolonged exposure to HIU, suggesting conformational changes induced by HIU. Surface hydrophobicity of actomyosin in 0.6 M NaCl increased with increasing ultrasonic intensity and exposure time to a higher degree than that in 0.2 M NaCl. A greater absolute value of the zeta potential of actomyosin subjected to HIU were also observed. The HIU treatments decreased the turbidity of actomyosin incubated at 40 and 60 °C. A drastic increase in the solubility of myosin heavy chain (MHC) and actin with 0.2 M NaCl were evident when HIU treatments were applied, but degradation of MHC occurred in both 0.2 and 0.6 M NaCl. Based on particle size and microstructure, actomyosin in 0.6 M NaCl underwent more disruption by HIU than that in 0.2 M NaCl. HIU induced protein unfolding and protein dissociation, enabling better extraction in a lower NaCl concentration.     

Peculiarities of Al magic cluster self-assembly on Si(1 0 0) surface

Using scanning tunneling microscopy observations and density functional theory calculations, regularities of the Al magic cluster array self-assembly on Si(1 0 0) surface has been elucidated. While a single Al cluster occupies an area of 4a × 3a, an ordered Al-cluster array exhibits a 4 × 5 periodicity, as the clusters in the array are separated by the 4a × 2a “spacers”. The plausible structural model for the “spacer” was proposed in which the “spacer” is arranged as an ordinary 4a × 3a-Al cluster in which the central atomic row with the topmost Si atom is missing. Appearance of the “spacers” in the Al-cluster array was found to reduce formation energy of the array. Ability to incorporate the rows of Al-“spacers” into the completed 4 × 3 In-cluster array was demonstrated.     

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

The objective of this study was to explore the mechanisms of power ultrasound (PUS, 150 and 300 W) and treatment time (30 and 120 min) on the water-holding capacity (WHC) and tenderness of beef during curing. Beef muscle at 48 h post mortem was subjected to PUS treatment at a frequency of 20 kHz. Analysis of compression loss and shear force showed that PUS-assisted curing significantly increased the WHC and the tenderness of beef compared to static brining (p < 0.05). According to the analysis of LF-NMR, PUS treatment could increase the P₂₁ values which indicated an improvement in water-binding ability of beef muscle. SDS-PAGE and LC-ESI-MS/MS analysis suggested that PUS induced moderate oxidation of myosin causing polymerization, which may contribute to increased water retention. On the other hand, an increased tenderness of beef is suggested by the increased MFI values and proteolysis of desmin and troponin-T. Transmission electron microscopy (TEM) further supported the effects of PUS on WHC and tenderness changes due to the swelling and disruption of myofibrils. Thus, these results provide knowledge about the mechanism for improving WHC and tenderness of beef by PUS curing, which could be employed as an emerging technology for various meat curing processes.     

Application of ultrasound treatment for improving the quality of infant meat puree

Infant meat puree has an indispensable effect on the oral development and nutritional intake of infants. However, commercially available products have poor texture and relatively low digestibility. In this study, ultrasound (20 kHz and 200 W, 400 W, or 600 W) was applied to the pretreatment of raw meat for preparing infant meat puree for 15 min, 30 min, and 45 min. To assess the impact of ultrasound on infant meat puree, the viscosity, texture, water distribution, particle size and in vitro digestibility were determined. The results showed that, compared with control, viscosity and hardness of meat puree decreased and the texture was better in 400 W and 600 W groups. The content of immobilized water increased in comparison with the control. Ultrasound had no obvious effect on the digestibility of meat puree in gastric phase, but it increased the digestibility in intestinal phase with the highest digestibility (80.85%±3.33) in 600 W, 15 min group. Overall, the ultrasound parameters of 600 W for 15 min can be selected as the best condition to process infant meat puree. The findings provide a new perspective for the improvement of infant meat puree.     

Electronic structures of Si(1 1 1) in the 7×7↔“1×1” phase transition studied by surface second-harmonic generation

Surface second-harmonic generation (SHG) of Si(1 1 1)-7×7 shows an increase in intensity for the surface-state transition (56%) and the strain-induced E₀′ interband transition (32%) in response to the phase transition to “1×1” taking place around 1100 K. The SHG surface-state transition in “1×1” is assigned as the redshifted S₃→U₁ transition in 7×7 from the observation of no discernible changes in the resonant characteristics. From the symmetry and atomic geometry of the electronic states responsible for SHG, the intensity jump is related to the dissolution of the stacking fault in the “1×1” phase.     

Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss

High intensity ultrasound (HIU) is a technique with the potential to improve meat quality, however, more research is needed on its application within the chain of cold storage and freezing. This study evaluates the effect of HIU (40 kHz, 9.6 W/cm², 20 and 40 min) and post-mortem development on the yield and physicochemical quality of rabbit meat in samples treated with HIU pre- and post-storage in a freezer (120 h at −20 °C). Twenty rabbit carcasses were vacuum packed 12 h post-mortem, placed in a fridge at 4 °C for 24 h, and divided in two groups (HIU application before or after freezing), before assigning the treatments. The results show that HIU before freezing produced intense and bright orange-yellow colours, whereas its application after freezing resulted in pale red tones. HIU application accelerates rigor mortis resolution when it is applied before freezing and causes a significant decrease in pH immediately following the HIU treatment. Post-freezing application of HIU is not recommended because it considerably increased weight loss and toughening of the meat when long exposure times were used (40 min). In contrast, a short treatment duration with HIU mitigated the effects of freezing and produced significant increases in water-holding capacity (WHC) after cold storage. The yield (weight loss) of the rabbit meat was not affected when HIU was applied pre-freezing. The application of HIU pre-freezing constitutes a promising technology because it increased the tenderness and the WHC of rabbit meat. However, more research is needed to improve the appearance before scaling up to industrial levels.     

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/100 mL) solution and immersing in ultrasound combined with CP (UCP). The results showed that the drip and cooking loss of meat decreased significantly in UCP at 4 and −18 °C with the extension of storage time. A large amount of non-flowing water transformed into free water in the 4 °C for 5 d, and the smallest degree of water migration was observed at −18 °C in UCP. The texture parameters of UCP group were significantly improved, especially for decreased hardness and increased elasticity. Furthermore, there had no significant effect on the color of chicken breast.     

Reduction of Escherichia coli O157:H7 on beef surfaces using low-voltage direct electric current and the impact on sensory properties

Low-voltage direct current was applied to beef, inoculated with Escherichia coli O157:H7 on the surface covered with a thin film of 0.15 M NaCl solution. Experiments were conducted with 15, 30, and 45 mA/cm² currents; 1, 10 and 100 kHz frequencies; 30, 50 and 70% duty cycles, and 2, 8 and 16 min treatment durations. Increase in current intensity, frequency, duty cycle, and treatment duration increased the % reduction of E. coli. A maximum reduction of 98.9% was achieved. Sensory color analysis showed significant differences between treated and untreated beef. The maximum temperature rise of NaCl solution was 31.9 °C.     

The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments

The effect of thermal and thermosonic treatments on the inactivation kinetics of polyphenol oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55–75 °C temperature range. In both the processes, the inactivation kinetics of PPO followed a first-order kinetics (R² = 0.941–0.989). The D values during thermal inactivation varied from 112 ± 8.4 min to 1.2 ± 0.07 min while they varied from 57.8 ± 6.1 min to 0.88 ± 0.05 min during thermosonic inactivation at the same temperature range. The activation energy during thermal inactivation was found to be 214 ± 17 kJ/mol, while it was 183 ± 32 kJ/mol during thermosonic inactivation. The inactivating effect of combined ultrasound and heat was found to synergistically enhance the inactivation kinetics of PPO. The D values of PPO decreased by 1.3–3 times during thermosonic inactivation compared to the D values of PPO during thermal inactivation at the temperature range. Therefore, thermosonication can be further developed as an alternative to “hot break” process of mushroom.     

Experimental investigation on the measurement deviations in recording brush discharges from insulating surfaces by Coulombmeters

The total charge on a charged sheet before and after a provoked brush discharge, their difference “C”, the induced charge “A” on different probes immediately before the discharge and their transferred charge “B” measured by commercially available Coulombmeters have been measured for probes from 2 mm to 25 mm in diameter including human thumb and shielded probe. The brush discharges were provoked on PTFE discs 10 cm–20 cm. The results obtained can be used for correct estimation of the incendivity of brush discharges between 10 nC and 90 nC.     

Results of spectral monitoring of environmental gamma background in a fault zone of the Western Caucasus for seismological application

Results of continuous spectral monitoring of indoor gamma background are reported for seismological application in one fault zone of the Western Caucasus. Background count rates were recorded every 5 min since 2004. Two detectors (a scintillation crystal CsI(Tl), 200 mm × 150 mm in a low background metal screen and a NaI(Tl) detector, 90 mm × 90 mm outside of the screen) were used. Various intervals of energy of gamma rays, for example, (2.50–3.40) MeV, (1.70–2.00) MeV, (1.35–1.55) MeV and others were analyzed. Averages for all measurements as well as seasonal and hourly changes of count rate of detectors were obtained. As an example, for the interval (1.70–2.00) MeV a minimal monthly count rate of detector CsI(Tl) was observed in June, and the maximal monthly count rate of detector NaI(Tl) was observed in July. Factors of correlation between different intervals of energy of gamma rays were also investigated. Strong changes of annual, monthly and daily factors were obtained.In each daily curve of all intervals of energy of gamma rays, the first Fourier harmonic was calculated. The deviations from 3σ (“splash”), which are upward or downward from the first harmonic, were compared with the seismological data. It was possible to correlate the low background dates of “splashes” with the dates of regional earthquakes through 9 ± 1 days.Change of ratio of count rate in different intervals of energy of gamma rays can be used to study processes of preparation of earthquakes.The factor of correlations between intervals (2.50–3.40) MeV and (1.70–2.00) MeV increased to almost 1.00 close to earthquakes. This effect was obtained in low background screen.Connection of the gamma data with the meteorological data was not obtained.     

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20 kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 and 120 min) on the diffusion and distribution of NaCl as well as the change of pork texture properties during curing. Results showed that in comparison with the single tumbling (ST), the NaCl content and the NaCl diffusion coefficient were increased along with UAT treatment (P < 0.05). The scanning electron microscopy and the energy dispersive X-ray analysis showed that UAT treatment changed the microstructure of pork which may facilitate the NaCl dispersion homogeneously. In addition, the moderate UAT treatment of 300 W with 60 min could significantly improve the tumbling yield, water-holding capacity and textural properties of pork compared with the ST treatment (P < 0.05). Meanwhile, in comparison with the ST group, protein extraction was considerably increased after UAT (300 and 500 W) treated for 120 min (P < 0.05). Our study demonstrated that UAT treatment could effectively promote the penetration and distribution of NaCl and improve pork meat quality via facilitating the extraction of meat protein.     

Interface property of silicon nitride films grown by inductively coupled plasma chemical vapor deposition and plasma enhanced chemical vapor deposition on In0.82Al0.18As

Au/silicon nitride/In_0.82Al_0.18As metal insulating semiconductor (MIS) capacitors were fabricated and then investigated by capacitance voltage (C–V) test at variable frequencies and temperatures. Two different technologies silicon nitride (SiN_x) films deposited by inductively coupled plasma chemical vapor deposition (“ICPCVD”) and plasma enhanced chemical vapor deposition (“PECVD”) were applied to the MIS capacitors. Fixed charges (N_f), fast (D_it) and slow (N_si) interface states were calculated and analyzed for the different films deposition MIS capacitors. The D_it was calculated to be 4.16 × 10¹³ cm⁻² eV⁻¹ for “ICPCVD” SiN_x MIS capacitors, which was almost the same to that of “PECVD” SiN_x MIS capacitors. The D_it value is obviously higher for the extended wavelength In_xGa_1−xAs (x > 0.53) epitaxial material as a result of lattice mismatch with substrate. Compared to the results of “PECVD” SiN_x MIS capacitors, the N_si was significantly lower and the N_f was slightly lower for “ICPCVD” SiN_x MIS capacitors. X-ray photoelectron spectroscopy (XPS) analysis shows good quality of the “ICPCVD” grown SiN_x. The low temperature deposited SiN_x films grown by “ICPCVD” show better effect on decreasing the dark current of In_xGa_1−xAs photodiodes.     

More on the TR-OSL signal from BeO ceramics

Time Resolved Optically Stimulated Luminescence (TR-OSL) from BeO ceramics was investigated using blue (445 nm) and near-IR light (852 nm) for stimulation. Stimulation spectrum of the TR-OSL signal – as measured in the interval 700 to 420 nm- was observed to increase monotonically with the decreasing stimulation wavelength. In addition to the “fast” and “slow” components observed with blue light stimulation, IR stimulated TR-OSL spectra of irradiated BeO ceramics were observed to have two components with average lifetimes around ∼2.5 μs and ∼17 μs. Emission spectra of the both IR stimulated TR-OSL components were observed to have a broad emission band peaking around 330 nm. Thermal stability of the IR stimulated TR-OSL signal was studied by making preheating experiments in the range from 100 °C to 190 °C. It was observed that the IR stimulated OSL signal is stable up to ∼150 °C and decay afterwards. Radiation dose response of the IR stimulated luminescence signal was obtained in the range from 5 to 500 Gy. Both blue and IR stimulated TR-OSL signals grew up to 100 Gy and exhibited saturation for higher doses. Additionally, measurement temperature dependence of the components was also investigated and for the ∼2 μs component thermal assistance with activation energy around 0.16 eV was observed. It seems that the fast component of the blue stimulated TR-OSL component can be correlated to the ∼2 μs IR stimulated TR-OSL component.     

Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue

The tenderizing effect of different ultrasound treatments on the characteristics of muscle fibers and connective tissue of chicken gizzard was investigated. It could be concluded that the shear force and muscle fiber diameter of the sample treated with ultrasound for 500 W/30 min were decreased by 27.1% and 26.2%, respectively, while the myofibril fragmentation index (MFI) was increased by 238.1% than the control. More importantly, the contents of hydroxylysine pyridinoline and lysine pyridinoline of the samples treated with ultrasound for 500 W/30 min were 23.1% and 40.5% lower than those of the control. Tenderizing effect of 500 W/30 min sample on thermal stability was verified from the decrease in transition temperature (Tmax) (10.7%) and enthalpy (ΔH) (21.7%) of collage compared with the control. In general, proper ultrasound treatment could effectively improve the tenderness of gizzard, and 500 W/30 min had the best tenderization effect. Therefore, the treatment of ultrasound was considered as a promising and efficient technique in meat processing, especially for the meat tenderization.     

A novel continuous hydrodynamic cavitation technology for the inactivation of pathogens in milk

Hydrodynamic cavitation is a powerful tool for the enhancement of various processing applications. This study utilizes continuous hydrodynamic cavitation (CHC) for the inactivation of pathogens in milk for the first time. The thermal characteristics, inactivation performance, damage on the nutritional composition, product safety, and cost of the advanced rotational hydrodynamic cavitation reactor at pilot scale were comprehensively investigated. The inactivation results demonstrated that 5.89, 5.53, and 2.99 ± 0.08 log reductions of Escherichia coli, Staphylococcus aureus, and Bacillus cereus were achieved, respectively, at a final treatment temperature of 70 °C for 1–2 s. Moreover, the detrimental effect of CHC on the nutritional composition of milk, including mineral, fat, protein, and vitamin contents, was similar to that of high-temperature short-time method. The change in the concentrations of general bacteria and E. coli, as well as the pH value and acidity of the CHC treated milk stored at 5 °C for 14 days was found to be close to that of low-temperature long-time pasteurized milk. The cost of the present CHC treatment was $0.00268/L with a production rate of 4.2 L/min. CHC appears to be a remarkable method for the continuous processing of milk, as well as other liquid foods with high nutrition and “fresh-picked” flavor, due to its high efficacy, good scalability, high production capacity, and low operating and equipment costs.