Refrigeration Storage Research Articles

Improvement of the shelf life of grey mullet (Mugil cephalus) fish steaks using edible coatings containing chitosan, nanochitosan, and clove oil during refrigerated storage

The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) steaks during refrigerated storage (4 °C) for 24 days were evaluated. The data indicated that metrics for all of these characteristics were improved significantly (P ≤ 0.05) in coated fish steak samples compared to the control sample. The coated steaks texture values were higher than those of control sample through storage time with nanochitosan coating containing clove oil having best value 2.51 kg/cm2 among tested samples at the end of storage period. However, pH values of coated samples were lower, a good indicator, than corresponding one of the control (6.46) with nanochitosan coatings with or without clove oil showed low mean values (6.11–6.13). Similar trend regarding chemical indices, i.e. total volatile basic-nitrogen, trimethylamine, peroxide, and thiobarbituric acid reactive substances values for samples coated with nanochitosan with or without clove oil giving better lower values than control or other treatments. Also, the coating delayed microbial (aerobic plate count, psychrotrophic bacteria, yeasts and molds, and total coliform bacteria) growth during the refrigeration storage period, and coated samples produced better results compared to the control sample. Sensory evaluations showed that the treatment enhanced the scores of fish steak samples compared to the control. The results showed that a nanochitosan coating with clove oil was the best treatment prolonged the shelf life of mullet steaks and efficiently maintained the quality attributes to an acceptable level during refrigerated storage for 24 days. Thus, these findings can be bases for producer to provide consumers with fresh fish steaks with good shelf life at refrigerated temperature for up to 24 days.Graphical

A novel fixed-combination timolol-netarsudil-latanoprost ophthalmic solution for the treatment of glaucoma and ocular hypertension

Currently commercial fixed-concomitant three agents have multiple problems such as multiple dosing administration, poor efficacy and side effects. Once-daily fixed-combination timolol-netarsudil-latanoprost ophthalmic solution (FC-TNL) has the ability to treat glaucoma by lowering the intraocular pressure (IOP) with great efficacy and improving patient compliance. However, the commercialized netarsudil dimesylate precipitated when the pH of the solution was above 5.4, or when maleic acid, the salt of commercial timolol maleate, was mixed with netarsudil dimesylate. Consequently, the homologous salt engineering strategy was used to make netarsudil dimesylate soluble in pH 4.8–5.2 solution by synthesizing timolol mesylate. Next, the morphology of timolol mesylate was observed by scanning electron microscopy, differential scanning calorimetry, thermogravimetric analysis, and powder X-ray diffraction. The prepared FC-TNL showed good stability during refrigeration storage. Additionally, FC-TNL exerted no influence on the intraocular penetration of each active compounds in the pharmacokinetic study. Importantly, once-daily FC-TNL exerted potent IOP-lowering effect and protective effect on retinal ganglion cells. The FC-TNL was stable, safe and effective, being a promising glaucoma therapeutic.

Physical and antioxidant properties of gelatine film added with sesame, rice bran, and coconut oil

Gelatine is commonly used as packaging in the food industry because it has the proper physical properties. The present work observed that there were no differences in moisture content and solubility of the packaging film after adding 4% of gelatine film with 0.5% of rice bran, sesame, and coconut oil. Meanwhile, water vapour permeability, tensile strength, and elongation of the gelatine films increased when added with the oil. The colour value depended on the colour of the oil added to the gelatine films. The colour value of the gelatine films added with sesame and coconut oil did not differ from the gelatine film without the addition of any oil. The addition of coconut oil to the gelatine film resulted in increased antioxidant activity. Wrapping chicken, pork, and beef with the gelatine films added with all three types of oil showed no differences in pH values for all three types of meat products throughout refrigeration storage for 12 days. Meat wrapped in gelatine film added with coconut oil showed an increase in TBARS, while TBARS were lower in the gelatine film without the addition of any oil or added with rice bran and sesame oil. This indicated that after coconut oil was added to the gelatine film, it decreased oxidation in the meat products during storage.

In vitro antioxidant activity of Lippia adoensis Var. Koseret, Thymus schimperi Ronniger and Rosmarinus officinalis Leaf extracts and their effects on oxidative stability of ground raw beef meat during refrigeration storage

Rosmarinus officinalis,Thymus schimperi Ronniger, and Lippia adoensis var. koseret, locally known as Rosemary, Tosign, and Koseret respectively are widely used dietary herbs in Ethiopia. In this study, the antioxidant activity and effect of Rosemary, Tosign, and Koseretethanol (80% v/v) extract on lipid oxidation of ground beef during storage were studied. Folin-Ciocalteu and aluminium chloride were used to determine total phenolic content (TPC) and total flavonoid content (TFC), respectively. Antioxidant activities of herbs were evaluated using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, ferric reducing power and iron chelating activities. The peroxide and thiobarbituric acid reactive substances assays were used to evaluate the ability of the extracts to prevent lipid peroxidation in ground beef stored at 4°C. Tosign extract had highest TPC (70.93±1.53 mg GAE/g) and TFC (16.94±0.12 mg CE/g). Also, Tosign had the strongest effect of DPPH scavenging (IC50 = 33.35±1.56µg/mL) and ferric reducing power (IC50 = 175.71±1.03 µg/mL). But the strongest iron-chelating activity was observed in Rosemary extract (IC50 = 160.24±2.55 µg/mL). Minimum peroxide value (0.185±0.09 milli equivalent peroxide/kg of beef) and the highest thiobarbituric acid reactive substances (80.20±20%) were recorded for ground beef treated with Rosemary at the end of storage days. In conclusion, these herbs are very effective antioxidants comparable to butylated hydroxytoluene. Thus, they could be a good substitution to synthetic antioxidants used in food preservation.

Effect of refrigeration and freezing on the oxidative stability of WB chicken breast

Wooden Breast (WB) myopathy has been observed in fast growing birds and is characterized by partial or full hardness of the Pectoralis major muscle. The aim of this study was to investigate the effect of cold storage (refrigeration and freezing) of severe WB chicken breasts (WBS) on lipid and protein oxidative reactions. A total of 15 WBS chicken breasts and 15 normal chicken breasts (N), with no myopathy, were used in this study. Chicken breasts were stored under refrigeration (1 ± 2 °C) for 0, 11 and 14 days, and freezing (−18 ± 2 °C) for 0, 45 and 90 days, with 3 chicken breasts per sample being sampled for each time, except for day 0, with samples being the same for both storage conditions. WBS chicken breasts exhibited lower protein content and higher lipid and moisture content compared to N samples. Regarding storage type, freezing did not impact lipid oxidation of WBS chicken breasts; however, refrigerated storage reduced TBARS and WOF levels. Total protein carbonyl content was significantly impacted by refrigerated storage (30% increase) and freezing (140% increase). Regardless of storage type, WBS samples were more oxidized (lipids and proteins) compared to normal samples (N).

Optimization of Ultrasound-Assisted Cold Brew Process to Develop Phenolics, Flavonoids, and Caffeine-Rich Coffee Beverage

Ultrasound-assisted cold brew (UACB) method emerged as a solution of a long brew traditional cold brew method in coffee. Apart from the particular taste and odor, cold brew coffee contains a number of phenolic (TPC), flavonoid compounds (TFC), and caffeine. The level of these compounds in the drinks is strongly influenced by various factors related to extraction process, such as extraction temperature (x1: 4 and 25 °C), time (x2: 5,15, and 25 min), UAE duty cycle (x3: 20, 50, and 80 s-1), and grind size (x4: coarse and medium). Based on the TPC, TFC, and caffeine contents, the optimum condition was at 25 °C for 25 min with 80 s-1 UAE duty cycle and medium coffee grind size: with 2.40 ± 0.11 mg GAE/mL, 1.69 ± 0.05 mg RE/mL, and 1.10 ± 0.02 mg caffeine/mL, respectively. Compared with the traditional cold brew method, only the TPC and caffeine content were significantly lower than the UACB method (p < 0.05). Furthermore, the TPC and TFC were stable in 7-day refrigerator storage (p > 0.05). The IC50 values of UACB coffee were 7,487 mg/L for DPPH assay and 64,113 mg/L for ABTS assay.

Effect of Packaging Materials and Storage Temperatures on the Microbiological Quality of Hibiscus sabdarifa Drinks during Ambient and Refrigeration Storage

Aims: To evaluate the effect of packaging materials and storage temperatures on the microbiological quality of Hibiscus sabdarifa drinks produced with: 1) commercial pineapple flavour (HCPF) and; 2) Phoenix dactylifera (38%) and pineapple extract (2%) (HPPE).
 Methodology: Pasteurized drinks packaged in polyethylene sachets, plastic and glass bottles were stored at refrigeration (4.4±2oC) and ambient (25±2oC) temperatures for 27 and 9 days respectively.
 Results: There was significant (P≤0.05) decrease in total bacterial count in HCPF (≤4.51-≥2.14 Log10CFU/ml) with higher death rate (0.06) in plastic bottles at 4.4±2oC while at 25±2oC it increased significantly (P≤0.05) in HPPE samples (4.00-≤4.95 Log10CFU/ml) with least growth rate in plastic bottles (0.02). Yeast count at 25±2oC (1.28 – 2.15 Log10CFU/ml) was significantly (P≤0.05) higher than at 4.4±2oC (1.00 – 1.60 Log10CFU/ml) and drinks in plastic bottles had the least growth rates (≤0.03). Coliform (2.04 – 2.59 Log10CFU/ml), Escherichia coli (2.00 – 2.93 Log10CFU/ml) and Staphylococcus (2.00 – 2.50 Log10CFU/ml) sparingly detected, were unable to grow in the drinks with greater inhibition at 25±2oC in all packaging materials. No growth of Salmonella was observed in the drinks. Glass bottles favoured more microbial growth but the levels were satisfactory for all packaging which is indicative of microbiological safety.
 Conclusion: Any of the packaging material can be used for packaging of Hibiscus sabdarifa drinks with storage at refrigeration temperature for ≤ 21 days. It is informative to both consumers and producers that the then wasted pineapple peels can serve as an ingredient in Hibiscus sabdarifa drink production.

Synthesis and characterization of bifunctional Ru doped La-based perovskites for magnetic refrigeration and energy storage systems

In this study, the effect of Ru additive on the crystallographic, magnetic, and electrocatalytic properties of LaBiBaMnO3 manganite was investigated for magnetic refrigeration and energy storage systems. XRD analysis of La0·62Bi0·05Ba0·33MnO3 (LBBM) and La0·62Bi0·05Ba0·33Mn0·90Ru0·10O3 (LBBMR) manganites prepared by solid state method reveals that the samples have a rhombohedral structure and the average grain size of perovskites are found to be below 3 μm. From the temperature-dependent magnetization measurements, it was observed that the value of Curie temperature (TC) decreased from 334 K for LBBM to 327 K for LBBMR with the substitution of Mn with 10% Ru. In parallel with the decrease observed in TC with Ru contribution, a decrease in magnetic entropy value was also observed. The substitution of 10% Ru reduced the onset potential 51 mV for oxygen evolution reaction (OER) and 74 mV for oxygen reduction reaction (ORR). The electrode activity of OER at 10 mA cm−2 was obtained at around 0.976 V. Ru substitution and increasing scan rate to 100 mV s−1 increased the current density and lowered onset potential for OER. The ORR efficiency of LBBM catalysts boosted up to 60% with the durability test for 6 h. The increased cathodic Tafel slope from −255.1 mV dec−1 to −120.4 mV dec−1 with 10% Ru substitution suggests that a fast charge transfer for ORR activity due to Ru-occupied Mn-sites in the structure. LBBMR sample achieved bifunctional properties as ORR/OER performance and magnetic cooling applications by substituting Mn with 10% Ru.

"Physico-chemical and Sensory Attributes of Traditional Pork Products Incorporated with Anishi at Refrigerated Storage (4±1oC) Under Vacuum Packaging"

"Physico-chemical and Sensory Attributes of Traditional Pork Products Incorporated with Anishi at Refrigerated Storage (4±1oC) Under Vacuum Packaging"

Large magnetocaloric and magnetoresistance effects during martensitic transformation in Heusler-type Ni44Co6Mn37In13 alloy

NiMn-based Heusler alloys are promising materials in the multi-functional applications due to their ample magneto-responsive effects across martensitic transformation, such as magnetocaloric effect, magnetostriction and magnetoresistance. In this work, the evolution of microstructure, large magnetocaloric and magnetoresistance effects during martensitic transformation are systematically studied in a Ni44Co6Mn37In13 alloy. Magnetic and caloric measurements verify that the martensite in weak magnetic state would gradually transform to be ferromagnetic austenite upon heating. The temperature dependence of microstructure observed in an in-situ optical microscopy unambiguously verify the ‘kinetic arrest’ of martensitic transformation. Most importantly, due to the high sensitivity of transformation to the magnetic field, large magnetocaloric and magnetoresistance effects near room temperature are obtained, including magnetic entropy changes of 8.4 Jkg-1K−1, effective refrigerant capacity of 181 Jkg−1 and magnetoresistance change of 75 % under the field change of Δμ0H = 0–5 T, making the studied sample promising for room temperature magnetic refrigeration and magnetic storage.

Applications of metal hydride based thermal systems: A review

Conventionally, metal hydrides have been explored for their application in hydrogen storage systems. However, metal hydride based thermal systems have attracted huge attention for a wide variety of applications such as thermal storage, hydrogen compression, heating, cooling, etc due to the availability of hydride materials covering a wide range of operating temperatures and pressures. These can deliver high energy densities leading to compact systems for stationary as well as mobile applications. Moreover, the thermal properties of hydrides can be tailored by tuning the proportion of constituent metals to fit the required thermal application. As metal hydride based thermal systems are identified as potential candidates for global energy needs, it is essential to understand their modes of operations and the status of their development. This paper presents a comprehensive review of theoretical and experimental studies on thermal applications of metal hydrides which include refrigeration, heat transformers, heat pumps, and thermal energy storage. Also, hydride selection criteria for specific applications and heat transfer augmentation techniques adopted to improve the performance of hydride beds are discussed.

Performance characteristics of direct contact refrigeration system based on phase change materials and different refrigerants

• Direct contact refrigeration system is built to improve system efficiency. • The problem of nozzle ice blockage is solved with phase change material. • COP of the system is 6.23 by using 35 wt% TBAB. In conventional ice storage refrigeration systems, the evaporator copper tube is immersed in a cold storage tank. Therefore, the thickness of the ice layer increases, the thermal conductivity of the evaporator decreases, resulting in a decrease in the system efficiency. To improve the efficiency of the refrigeration system, a new type of direct contact refrigeration system is designed and developed in this study. The direct contact between the refrigerant and water causes ice blockage in the nozzles and pipes. This is a common problem in direct contact refrigeration systems, and therefore, it is necessary to solve this problem. Four types of working media (R22, R134a, R410A, and HR223) are used to solve the problem of ice blockage in nozzles, and the impact on the system performance is discussed. The results showed that the working medium possesses a large latent heat of phase change, resulting in high system efficiency, however, and ice blockage still exists in the nozzles; the maximum efficiency of the system is 1.68. Water is replaced by phase change material (PCM), and the material is used for heat exchange with the refrigerant. The PCM is tetrabutylammonium bromide hydrate (TBAB), and the performance of TBAB with five mass fraction (25 wt%, 30 wt%, 35 wt%, 40 wt%, and 45 wt%) in the system is analysed. The results indicated that the refrigeration system with TBAB can solve the problem of ice blockage in nozzles. In addition, based on the experimental results, the coefficient of performance (COP) of the refrigeration system with TBAB concentration of 25 wt%, 30 wt%, 35 wt%, 40 wt%, and 45 wt% is 3.11, 4.55, 6.23, 4.83, and 4.46, respectively. A series of experiments demonstrate that TBAB of 35 wt% exhibited the best performance in the direct contact refrigeration system. This paper presents a novel and innovative approach to solve the problems of ice blockage in direct contact refrigeration systems to improve system efficiency.

The effect of freezing, thawing and long-term storage on forensic DNA extracts

Following forensic DNA profiling (extraction, quantification and STR typing) the remaining extract is generally stored frozen. Our routine at the Swedish National Forensic Centre is to immediately after analysis freeze the sample. If a subsequent reanalysis is needed the sample is thawed and then refrozen. In this study the effects of freezing and thawing as well as long-term storage of DNA extracts in refrigerator or freezer have been investigated. The following sample types were extracted: two levels of blood and saliva, saliva on cigarette filter paper, saliva on cotton swabs and a combination of saliva and semen to mimic samples from sexual assaults. All extraction methods used were Chelex-based, DNA quantification was performed using PowerQuant System and STR profiling with PowerPlex ESX 16 Fast System. The study was divided into three parts: 1) freezing and thawing the extracts up to ten times, 2) storage in refrigerator or freezer up to four weeks and 3) long-term storage in refrigerator or freezer for 3, 6, 9, 12 and 35 months. Generally, the quantification and STR typing results show no indication of degradation after repeated freezing and thawing or long-term storage in refrigerator or freezer.

Effect of food storage in plastic, polythene and refrigerator

Effect of food storage in plastic, polythene and refrigerator

Effect of food storage in plastic, polythene and refrigerator

Food stuffs such as maize (Zea mays L.), rice (Oryza sativa), and groundnut (Arachis hypogaea) are important staple foods in sub-Saharan Africa. The aim of this study is to examine the effect of storage on food samples in plastic, polythene bag, and refrigerator, putting into consideration the weight and microbial load of the food products before and after storage. The samples were obtain from Oba market and subjected to storage for 28 days, after which isolate of fungi and bacteria were obtained. The results revealed the isolation of Rhizopus spp., Fusarium spp., Aspergillus flavus, and Aspergillus niger. Also the total bacteria count ranges from 1 – 48 colony forming unit (CFU). Conclusively, storage condition is important for cereal foods in order to increase the shelf-life of such. This study revealed that refrigeration is preferable for storage of food stuff. It is important to preserve food samples in normal storage condition, therefore refrigeration is recommended for storage of food sample, in order to increase the shelf-life of food products.

Pengaruh Suhu dan Lama Penyimpanan Terhadap Stabilitas Warna dan Karakteristik Kolang-kaling dengan Penambahan Ekstrak Kayu Secang (Caesalpinia sappan L.)


 
 
 “Kolang-kaling” is generally added with food coloring to make it look more attractive, one source of natural color that is safe for consumed comes from sappan wood. This study aimed to determine the effect of temperature and storage time on color stability and characteristics of “kolang-kaling” with the addition of extract sappan wood and to get the exact temperature and storage time to the maintenance color stability and the best characteristics of “kolang-kaling” with the addition of extract sappan wood. The experimental design used was a factorial randomized block design (RBD) with 2 factors. The first factor was temperature which consists of 3 levels (refrigerator temperature, room temperature and 400C). The second factor was the time of storage which consists of 4 levels (1 days, 3 days, 5 days, and 7 days). The treatment was repeated 2 times in order to obtain 24 experimental units. The data obtained were analyzed using analysis of variance and if the treatment had an significant effect on the test parameters, then continued with the Duncan Multiple Range Test (DMRT). The results showed that interaction of the temperature and storage time had a very significant effect on color intensity, total anthocyanin, hedonic of color, hedonic of aroma, hedonic of texture, overall acceptance, scoring of color, scoring of aroma, and scoring of texture. Refrigerator temperature and storage for 1 days was the best treatment to maintain the colorant stability and characteristic of the “kolang-kaling” extract sappan wood with the color intensity of 0.70, value L* 23.8, a* 47.4, b* 57.8, total anthocyanin 10.79 mg/100g, pH 6.0, antioxidant activity 77,0%, also sensory evaluation color was red and liked, aroma was typical of “kolang-kaling” and liked, texture was slightly chewy and liked, and overall acceptance was liked.
 
 

Prevalence of Campylobacter species and associated risk factors for contamination of dairy products collected in a dry season from major milk sheds in Ethiopia

A cross-sectional study was conducted to investigate the prevalence and risk factors for contamination of Ethiopian dairy products with Campylobacter. A total of 912 dairy food samples were collected from establishments of 682 study participants that were interviewed. Samples were tested for Campylobacter by following the ISO 10272–1:2017 standard and PCR confirmation. Campylobacter was detected in 11% of tested food samples and all detected Campylobacter were C. jejuni. The highest prevalence of C. jejuni was found in raw milk (16%), followed by pasteurized milk (9%) and cottage cheese (2%) (P < 0.001). Using warm water and soap for cleaning cow udders and teats on farms reduced the likelihood of detecting Campylobacter in milk (AOR = 0.3, P = 0.023). Filtering milk with a cloth, using a plastic filter (AOR = 0.065, P = 0.005), and storing milk in an aluminum container (AOR = 0.23, P = 0.027) reduced the likelihood of detecting Campylobacter in milk at the collection facilities. In contrast, Campylobacter detection was significantly more likely in milk collected at collection centers with concrete floors (AOR = 5.2, P = 0.004). The odds of detecting Campylobacter in milk were 17 times greater (AOR = 17, P = 0.007) in milk processing facilities that did not calibrate a pasteurizer on an annual basis. Finally, having a separate refrigerator for milk storage reduced the odds of detecting Campylobacter in retail (AOR = 0.29, P = 0.021).

Postbiotics enhance the functionality of a probiotic edible coating for salmon fillets and the probiotic stability during simulated digestion

This study developed a postbiotics fortified probiotic coating for salmon fillets. Postbiotics generated by a pre-fermentation of Lactiplantibacillus plantarum 299 V was added in the coating together with the probiotic bacteria cells. The microbiological analysis results revealed that the fortified coating significantly inhibited the proliferation of psychrophilic bacteria, Pseudomonas spp., Enterobacteriaceae, as well as the spiked Listeria monocytogenes on the salmon fillets during a refrigeration storage of 9 days (P < 0.05). Correspondingly, the generation of biogenic amines and total volatile basic nitrogen was also suppressed significantly by the postbiotics fortified coating (P < 0.05). L. plantarum 299 V on the coated fish fillets manifested excellent stability both during the refrigeration storage and the in vitro simulated digestion. Taken together, the postbiotic fortified probiotic coating reported in this study enhanced the microbial quality and safety of the salmon fillets, and was also recognized as a novel probiotic vector to promote human health.

Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments

SummaryThe changes in refrigeration storage after defrosting treatments on functional properties and structure of egg white (EW) were investigated in this study. The foaming properties and surface hydrophobicity decreased significantly (P &lt; 0.05), whereas the free thiol content of EW increased during prolonged refrigeration storage after defrosting treatments. The values of emulsifying activity index were slightly higher in EM subjected to refrigeration storage for 20–30 days after defrosting treatments (P &lt; 0.05). The texture profiles showed that the cooked EW gel subjected to refrigeration storage for 20 days after defrosting treatments, reached the minimum hardness, springiness and gumminess values vs. that of Control and Group 1. Additionally, scanning electron microscope (SEM) reflected that more and larger protein aggregates as well as irregular structure in EM during prolonged refrigeration storage after defrosting treatments. The increase in free sulfhydryl group and decrease in surface hydrophobicity tended to cause protein oxidation, aggregation and degradation, leading to deterioration of functional properties in EW following refrigeration storage after defrosting treatments. The results of this study indicate that it is important to use the EW of Control and Group 1 without any detrimental effects on functional and morphology properties in food processing industry.

PSVI-7 Postmortem in Vitro Culture of Cells from Visceral Organs Stored at 4°C in Small Ruminants

Abstract Exploration of cell viability and their regenerative capacity in postmortem tissues has a huge potential for tissue/organ transplantation and cell therapies in both human and animals. Proliferative stem cells have been recovered from refrigerated postmortem skin tissue in bovine, goat and sheep, and from ligaments in horses. However, it is not clearly known whether live and proliferative cells can be recovered from visceral organs that stay comparatively warmer than other tissues after death, and whether the recovery time can be extended after refrigeration of individual organs. To achieve this goal, six different organ tissues i.e. lung, heart, oviduct, liver, kidney and skin from goats were procured from slaughter house and stored in the laboratory at 4°C. Ten small sized (2-3mm2) explants from each of the five organs were then cultured in two 35mm dishes for each time point in DMEM media supplemented with 10% fetal bovine serum. The tissues were cultured on day 0, 3, 6, 9 and 12. The dishes were observed under inverted microscope and any explant exhibiting outgrowth of cells on day 10-12 of culture was considered positive. Our results exhibited outgrowth of cells around 3 (lung, oviduct, skin) of the 6 organs tested. Kidney, liver and heart tissues did not show any outgrowth. Interestingly, oviduct and skin, tissues exhibited outgrowth even after 9 days of postmortem storage in refrigerator, whereas lung tissues show growth only up to 6 days of storage. Experiments to test the cell survival limits on more animals of different age groups and characterization of recovered cells are underway.