Shear Force Measurements Research Articles

80 Empowering informed choices: How computer vision can assist consumers in making decisions about meat quality

Abstract Consumer perception of meat quality is highly influenced by meat tenderness and juiciness. Artificial intelligence technology, such as computer vision systems (CVS), can be a powerful tool to predict such meat attributes in retail markets and help consumers make informed decisions. This study aimed to develop a CVS using smartphone images to classify beef steaks and pork chops tenderness (1), predicting shear-force (SF) and intramuscular fat (IMF) content (2), and performing a comparative evaluation between consumer assessments and the CVS (3). The dataset for beef steak consisted of 915 images (one image per steak), with 691 in the training set, 82 in the validation set, and 142 in the testing set. For pork, there were 514 images (one image per chop), distributed as 377 in the training set, 80 in the validation set, and 57 in the testing set. We trained deep neural networks (Xception), pretrained on the ImageNet dataset, for image classification and regression. The tenderness of the steaks was categorized based on Warner-Bratzler shear-force (N) as tender, intermediate, and tough. To achieve the third object, 1,000 pairwise comparisons were drawn from the 142 testing set images, where both consumers and the CVS performed predictions on tender and tough meat. The option with the least SF in each pair was identified as the most tender meat, with ground truth established using SF measurements. The same pairs were presented to meat consumers through a survey. For classifying beef as tender and tough, the algorithms demonstrated F1-scores of 68.1% and 70.8%, respectively. However, intermediate meat yielded worse results, with an F1-score of 36.4%. The dataset was subsequently re-categorized into two classes: tender and tough, with all intermediate steaks classified as tough, and resulted in an F1-score of 76.6% for tough meat. For classifying pork chops as tender and tough, the algorithms demonstrated F1-scores of 81.4% and 85.7%, respectively. The intermediate class in pork chops also exhibited worse results, with an F1-score of 24.0%. After re-categorizing the dataset into two classes, the F1-score for classifying pork chops as tough was 83.9%. The regression model predicted SF in beef steak and pork chops with R2 of 0.64 and 0.76, and RMSEP of 16.9 N and 9.15 N, respectively. The regression model, after analyzing with 1,000 pairwise comparisons, accurately predicted the tenderest steak with an accuracy of 76.5%. In contrast, human recognition of meat tenderness achieved an average accuracy of 46.7% for beef steak. To predict IMF in beef steaks and pork chops the model achieved R2 values of 0.61 and 0.54, and RMSEP of 2.6% and 1.22%, respectively. These findings suggest that CVS can provide a more objective method for evaluating meat tenderness and IMF before purchase, potentially enhancing consumer satisfaction.

Optimization of brazing parameters for 316L stainless steel with AgCuZn filler metal under argon atmosphere

This research studies the optimal parameters for brazing 316L stainless steel using AgCuZn as filler metal under an argon gas atmosphere. The brazing parameters included temperature, brazing time, and argon gas flow rate. The study employed Box-Behnken design for experimental design and desirability function as the optimization tool. Mechanical properties study included the measurements of shear force, microhardness, microstructure, and fracture of brazing joints through a scanning electron microscope (SEM) as well as the chemical composition using an energy dispersive x-ray spectroscopy (EDS). As a result, the temperature and the brazing time significantly affected the shear force of the brazed joint at a 95 percent confidence interval. The optimal condition of the study was 800°C of temperature and a 20-minutes brazing time which caused the maximum shear force at 5,909.1 N. The brazing joint strength was increased when the temperature and time of brazing were increased and reached the optimal point. Microstructure showed a formation of an Ag-rich phase, a Cu-rich equiaxed dendrite phase, and a eutectic Ag-rich phase, which completely combined as the network structure and evenly small fine grains. Moreover, the shear force of the brazed joint was decreased when the temperature and time of brazing exceeded the optimal point due to the grain growth of the interface layer.

BIOTECHNOLOGICAL BASICS AND PRACTICAL METHODS OF PROCESSING COLLAGEN-CONTAINING RAW MATERIALS FROM POULTRY

Subject. The resources of collagen-containing raw materials are significant. These also include processed poultry products, which are used only for feed purposes or are generally disposed of. Therefore, it is necessary to use special methods for processing these collagen-containing raw materials, in particular chicken legs, to obtain a protein product with appropriate functional and technological parameters. Today there are many ways to influence collagen-containing raw materials and obtain collagen preparations for use in the food industry, cosmetology, medicine, etc. Purpose. The purpose of the work is to scientifically substantiate and experimentally confirm the possibility of obtaining high-quality protein products from collagen-containing raw materials (including chicken legs) by using various processing methods. Methods. Comprehensive standard and recognized methods for determining the physical, chemical and mechanical properties of meat products. Results. A study was carried out of the chemical composition of chicken legs in comparison with mechanically deboned poultry meat and grade II beef. The results of the study indicate the possibility of using this raw material as an integral part of the formulations of meat products. Studies were carried out on two groups of samples – collagen-containing ground meat and collagen-containing gel; the results of the collagen content in the samples for different periods of cooking time practically do not change, which confirms the possibility of using collagen-containing products as stabilizers of meat systems in the production of meat products. Collagen-containing ground meat and collagen-containing gel in an amount of 20% in minced chicken meat influences the quality parameters of the finished products. This is confirmed by the results of measuring shear force, critical shear stress, elasticity and consistency of the products. It can be concluded that the use of chicken legs for the production of meat products is possible only with their preliminary processing, namely the separation of flesh tissues from the bones. The method of obtaining these products determines the directions for further their use. Scope of results. Enterprises for processing poultry and producing meat products.

Soft Monolithic Shielded Sensors to Measure Shear and Normal Forces for Local Slip Detection

AbstractSoft force sensors enable closed loop control or autonomous operation of compliant robot systems. A stretchable force sensing surface containing an array of independent sensor units is reported. This design allows for the measurement of local shear and normal forces at multiple locations, independently, providing real‐time, multi‐axis force information at each unit. The sensor array is based on capacitive strain sensing, using liquid metal electrodes and air microchannel for high sensitivity. Electromechanical interference between adjacent sensor units is addressed and eliminated through design optimization and the use of compliant electrical shield layers. A 1D sensor array is applied to gripping tasks, where the independent sensor readings enable detecting local and partial slipping. This study illustrates how the device can be used to explore the dynamics of local forces during the stages of pick up, slip, and release.

Discrete Element Model Building and Optimization of Tomato Stalks at Harvest

The mechanical properties of tomato stalk, relevant to the harvesting and crushing of tomato vines, significantly impact its harvesting quality and efficiency. Establishing a simulation model, which accurately mirrors these properties, is foundational for designing related mechanical components. The discrete element method models tomato stalk harvesting and is optimized through mechanical tests and simulations. A blend of Plackett–Burman, steepest ascent, and central composite design modeling identified three contact model parameters influencing the maximum stalk shear force. The optimal values of these three parameters were a normal stiffness of 1.04 × 1010 N m−3, tangential stiffness of 7.59 × 109 N m−3, and bond radius of 1.06 mm. The relative error in the simulated versus measured shear force was <1%, affirming the model’s accuracy in characterizing cutting properties. These findings lay the theoretical groundwork for numerical simulations of tomato-stalk-related equipment.

How does the inclusion of a companion forage alongside perennial ryegrass influence production performance, sensory perception and consumer liking of lamb meat?

In sheep production systems, diet type is an important factor affecting the eating quality of the meat produced. The objective of this study was to assess the effect of binary swards on the slaughter performance, descriptive sensory profile, consumer liking and instrumental texture of lamb meat. Five dietary treatments were investigated, perennial ryegrass (Lolium perenne L.; PRG), PRG plus white clover (Trifolium repens L.; PRG+WC), PRG plus red clover (Trifolium pratense L.; PRG+RC), PRG plus chicory (Chicorium intybus L.; PRG+Chic) and PRG plus plantain (Plantago lanceolata L.; PRG+Plan). Post – weaning sixty Texel sired crossbred lambs (n = 12 per dietary treatment) were selected from the main cohort of lambs born in 2022 and further balanced for sex and reared litter size. The M. longissimus thoracis et lumborum (LTL) was obtained from each lamb post-slaughter. Meat samples were analysed by a trained sensory panel, a consumer panel as well as Warner-Bratzler shear force (WBSF) measurements. All data were analysed using a linear mixed model PROC MIXED in SAS. Mean slaughter weights of 46.0 ± 0.36 kg and cold carcass weights of 22.2 ± 0.51 kg were achieved with no differences observed across dietary treatments (P > 0.05). On average, lambs were 217 d of age at slaughter. Lambs finished on PRG and PRG+Plan had similar growth rates, however binary mixtures containing PRG plus any one of WC, RC (P < 0.01) or Chic (P < 0.05) increased average daily gain (ADG) and reduced the number of days required for lambs to reach slaughter (P < 0.05), relative to lambs grazing the PRG monoculture. Meat from PRG+Plan lambs was scored lower by the trained sensory panel for initial tenderness (P < 0.001) and overall tenderness (P < 0.001) when compared to meat from any other dietary treatment. Consumers scored meat from PRG or PRG+WC lambs higher for tenderness (P < 0.05) and flavour (P < 0.01) in comparison to meat produced from PRG+Plan lambs. Relative to meat from PRG+Plan lambs, PRG, PRG+WC and PRG+Chic lamb meat scored higher for overall liking (P < 0.01) when assessed by the consumer panel. Results show that companion forage inclusion increased lamb growth performance in the post-weaning period thus reducing age at slaughter. However, findings suggest that the addition of plantain to the grazed sward may negatively affect the eating quality of lamb meat, highlighting the need to consider diet type in tandem with meat eating quality when selecting finishing systems for pasture fed lambs.

Pressure-insensitive magnetic shear force sensor with pillar structure for versatile application

A flexible shear force sensor, exhibiting pressure-insensitivity, high sensitivity, and bidirectional measurement capabilities, is developed using a slender and flexible planar hall magnetoresistive (PHMR) sensing element combined with a pillar structure. The pillar structure, placed atop the PHMR sensing element, minimizes the influence of normal force on the sensor, enhancing its shear force sensing ability. This sensor features a 2.5 mm diameter pillar structure and measures bidirectional shear forces within a dynamic range of -0.1 N to 0.1 N, with a resolution of 0.4 mN and a sensitivity of 10 mV/N. The vertical force sensitivity is 500 times smaller than the shear force sensitivity, ensuring precise shear force measurements. This design simplifies signal monitoring, enabling accurate and precise measurements. Our sensor exhibits exceptional repeatability and nonhysteresis in shear forces, affirming its stability and reliability. These characteristics establish its suitability for measuring water and air flow velocities and various experimental applications, including braille reading. This shear force sensor, showcased in our study, demonstrates consistent performance across diverse environments, indicating its potential for applications requiring precise control and detection, such as robotic fingers, medical devices, and wearable monitoring systems.

(Invited) Al-Al Waferbonding Process Development for Heterogeneous Integration

3D heterogeneous integration provides the possibility to combine dissimilar semiconductor technologies and add new components to obtain a higher performance and increase the functionality. Aligned Wafer level bonding, where the chips are vertically interconnected is known as one of the key technologies needed for 3D integration. Here, Aluminum to aluminum bonding is very attractive due to its easy compatibility to complementary metal-oxide-semiconductor (CMOS) processes. Furthermore Al-Al bonding provides not only the mechanical attachment between different wafers but also enables a good electrical and thermal conductivity. One of the main challenges for Al-Al thermocompression bonding is the formation of aluminum oxide which inhibits uniform and reliable Al-Al bonding at low temperatures with minimum bond forces. To overcome this limitation, this work presents a surface activated bonding process carried out in an EVG® ComBond® 200 mm automated high vacuum wafer bonding system. Here, the surface oxide is first removed with an argon plasma treatment. Without breaking vacuum to avoid a reoxidation, the wafers are optically aligned to each other and then bonded by applying force and temperature.This paper shows an integration concept for patterned 200 mm Al-Al bonded wafers and focusses on different factors influencing the quality of the Al-Al bonding. The bond quality is evaluated with various characterization methods. For electrical characterization single contacts with sizes down to 10 µm x 10 µm are analyzed. To characterize the bond interface C-mode scanning acoustic microscopy (C-SAM), scanning electron microscopy (SEM) and transmission electron microscopy (TEM) are used. To calculate the bond strength, shear force measurements are carried out. The alignment accuracy is evaluated with an infrared microscope measuring the overlay of specific alignment marks at different dice across the wafer.A great factor influencing the bonding quality are the process parameters during the actual bonding process. Here, we vary the duration of the argon plasma activation from 1.5 to 5 min. Additionally, the impact of the bonding temperature in the range of 200 to 300 °C and the influence of the bonding force between 20 and 60 kN is investigated. Furthermore the bonding time is varied from 15 to 60 min. The best results with contact resistances in the mΩ-Range and a bonding yield >95% are achieved for wafers bonded for 1 h at 300 °C with 60 kN and an activation time of 5 min.Besides the bonding parameters, also the wafer fabrication prior to the bonding process has a significant influence on the Al-Al bond quality. In this context, the local and global topography of the wafers play an important role. An improved wafer flatness increases the contact area during bonding and can thus contribute to a better bonding result. In order to reduce the surface roughness of the Al bonding pads, we vary the parameters for the aluminum deposition and analyze the impact of different adhesion/barrier layers below the aluminum bonding film. The paper shows that also the tungsten plugs under the Al bonding pads affect their topography and thus the bond quality. In addition, we modify an etch-mask influencing the condition of the Al bonding pads and directly correlate it to the bonding yield and electrical resistance. Moreover, the impact of the wafer bow on the bond strength is studied.Even the processes that follow the Al-Al bonding can still negatively affect the final result. After bonding a backside grinding process is used, which causes silicon dust on the wafer surface and requires an additional cleaning step. This study shows the effect of an ultrasonic clean on the measured bond strength.In summary we present a surface activated, low temperature Al-Al bonding process of patterned 200 mm wafers with a high bonding yield, low contact resistances and an alignment accuracy close to 1 µm. Our work presents an integration concept for Al-Al bonded wafers and highlights different factors that influence the bonding result.

Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement.

This study focuses on analyzing the texture properties and bioelectrical impedance characteristics of frozen chicken breasts during low-temperature thawing, meanwhile, we also compared the differences in physiochemical properties. Frozen chicken breasts were thawed at 4 ± 2°C for 2, 4, 6, 8, and 10 h separately, then the physiochemical properties (color, pH, water-holding capacity, water distribution), the texture properties (easy-to-cut level), and the bioelectrical impedance were determined and analyzed. The easy-to-cut level of the samples was evaluated by the sensory panel and two indexes, one is Warner-Bratzler shear force measured by texture analysis machine, and the other is cutting speed value calculated by the consumer-oriented cutting behavior analysis using frame-by-frame video recording analysis method. These two methods were used to characterize the easy-to-cut level of the frozen samples during thawing from the industrial processing and home cooking standpoint. Strong correlations were observed between the easy-to-cut level and the bioelectrical impedance of the frozen chicken breasts during thawing. The impedance magnitude at 100 kHz showed a high correlation coefficient (R2 = .9417) with Warner-Bratzler shear force, and the impedance magnitude at 50 Hz showed a high correlation coefficient (R2 = .8658) with cutting speed. Our results indicated the acceptability of using bioelectrical impedance to evaluate the easy-to-cut thawing endpoint for both industry processing and home cooking.

A Novel Flexible Centralized Force Sensor Based on Tri‐Axis Force Refactoring Method for Arbitrary Force Components Measurement

Flexible force sensors have been widely applied in robotics for object exploring, remote controlling, and human–machine interactions. The tri‐axis force sensors for accurate measurement of normal and shear forces are generally in urgent demand. Most tri‐axis force sensors rely on signal analyzation between multiple elements to achieve force components, which may need numerous leading wires and limit the force angular sensing performance. Herein, a novel flexible centralized force sensor is developed based on a novel tri‐axis force refactoring method. Normal force is detected by the central parallel‐plates capacitor, and both the angle and amplitude of shear force can be extracted through the resistance changes. The normal force performance is characterized with a sensitivity of 0.057 N−1 and a detection range of 0–12 N, and the effective detection range of shear force is about 0.5–0.67 N. The minimum distinguished shear angle difference is about 7.3°, which can be further improved by increasing the sensing material's resistivity. Then, robotic grasping tests are performed and show that the sensor can accurately measure the normal and shear forces and applied shear force angle, which indicates its promising applications in potential robotic manipulation and interactions.

Spatial and Temporal Analysis of Normal and Shear Forces During Grasping, Manipulation and Social Activities.

Extensive research has established and widely acknowledged the important contribution of human hand sensory receptors in providing tactile feedback. The absence of these receptors results in a poor perception of the environment, impairing our efficient manipulation skills. Although the literature emphasizes the significance of normal forces in human grasping, further investigations should point toward the role of shear forces in this process. This paper presents an analysis of human everyday grasping activities through the use of 20 three-axis magnetic soft skin force sensors, in the form of rings and bands, that measure both normal and shear forces. Our study includes twelve tasks that cover various grasping requirements. Results highlight the importance of spatial information and the usefulness of shear forces in the prediction of unexpected changes that can not be always observed in normal forces. Tactile sensing can ultimately be integrated into prosthetic and rehabilitation devices for improved control and potentially provide sensory feedback to the user.

High-performance flexible tactile sensor enabled by multi-contact mechanism for normal and shear force measurement

Flexible tactile sensors are essential components of pressure monitoring in the fields of electronic skin, health care, and robotic hands. Currently, there is a great demand for tactile sensors that exhibit high sensitivity, linearity, and a wide dynamic range, as they play an increasingly vital role in information exchange. However, it is still challenging to achieve a synchronous improvement in performance through a simple strategy. Theoretically, we present the multi-contact mechanism for sensing enhancement by changing the contact mode and the initial state. Specifically, the curved polydimethylsiloxane (PDMS)/multi-walled carbon nanotubes (MWCNTs) surface ensures the continuity of contact deformation, leading to a wide dynamic range. Besides, the discrete resistor pillars on the micro-honeycomb electrodes (MHEs) depress the initial current, and thus enhance the sensitivity. Experimentally, we utilize microelectromechanical systems (MEMS) technology to fabricate the MHEs, mainly including patterning and micro-electroforming processes. By adjusting the resistor distribution density and the curvature of PDMS contact, the extraordinary sensitivity is tuned from 25.88 kPa−1 to 64.68 kPa−1, and the maximum detection pressure switches between 500 kPa and 1400 kPa, which is consistent with the physical model. Furthermore, a proof-of-concept of the flexible three-axis tactile sensor demonstrates the possibility of realizing normal and force measurement. These results reveal the great application prospect of tactile sensors based on multi-contact mechanism in future wearable electronics.

Highly lubricious SPMK-g-PEEK implant surfaces to facilitate rehydration of articular cartilage

To enable long lasting osteochondral defect repairs which preserve the native function of synovial joint counter-face, it is essential to develop surfaces which are optimised to support healthy cartilage function by providing a hydrated, low friction and compliant sliding interface. PEEK surfaces were modified using a biocompatible 3-sulfopropyl methacrylate potassium salt (SPMK) through UV photo-polymerisation, resulting in a ∼350 nm thick hydrophilic coating rich in hydrophilic anionic sulfonic acid groups. Characterisation was done through Fourier Transformed Infrared Spectroscopy, Focused Ion Beam Scanning Electron Microscopy, and Water Contact Angle measurements.Using a Bruker UMT TriboLab, bovine cartilage sliding tests were conducted with real-time strain and shear force measurements, comparing untreated PEEK, SPMK functionalised PEEK (SPMK-g-PEEK), and Cobalt Chrome Molybdenum alloy. Tribological tests over 2.5 h at physiological loads (0.75 MPa) revealed that SPMK-g-PEEK maintains low friction (μ< 0.024) and minimises equilibrium strain, significantly reducing forces on the cartilage interface. Post-test analysis showed no notable damage to the cartilage interfacing against the SPMK functionalised surfaces.The application of a constitutive biphasic cartilage model to the experimental strain data reveals that SPMK surfaces increase the interfacial permeability of cartilage in sliding, facilitating fluid and strain recovery. Unlike previous demonstrations of sliding-induced tribological rehydration requiring specific hydrodynamic conditions, the SPMK-g-PEEK introduces a novel mode of tribological rehydration operating at low speeds and in a stationary contact area. SPMK-g-PEEK surfaces provide an enhanced cartilage counter-surface, which provides a highly hydrated and lubricious boundary layer along with supporting biphasic lubrication.Soft polymer surface functionalisation of orthopaedic implant surfaces are a promising approach for minimally invasive synovial joint repair with an enhanced bioinspired polyelectrolyte interface for sliding against cartilage. These hydrophilic surface coatings offer an enabling technology for the next generation of focal cartilage repair and hemiarthroplasty implant surfaces.

Adhesion strength of tetrahydrofuran hydrates is dictated by substrate stiffness

Understanding the hydrate adhesion is important to tackling hydrate accretion in petro-pipelines. Herein, the relationship between the Tetrahydrofuran (THF) hydrate adhesion strength (AS) and surface stiffness on elastic coatings is systemically examined by experimental shear force measurements and theoretical methods. The mechanical factor-elastic modulus of the coatings greatly dictates the hydrate AS, which is explained by the adhesion mechanics theory, beyond the usual factors such as wettability and structural roughness. Moreover, the hydrate AS increases with reducing the thickness of the elastic coatings, resulted from the decrease of the apparent surface elastic modulus. The effect of critical thickness for the elastic materials with variable elastic modulus on the hydrate AS is also revealed. This study provides deep perspectives on the regulation of the hydrate AS by the elastic modulus of elastic materials, which is of significance to design anti-hydrate surfaces for mitigation of hydrate accretion in petro-pipelines.

Predicting vertical and shear ground reaction forces during walking and jogging using wearable plantar pressure insoles

BackgroundThe development of plantar pressure insoles has made them a potential replacement for force plates. These wearable devices can measure multiple steps and might be used outside of the lab environment for rehabilitation and evaluation of sport performance. However, they can only measure the vertical force which does not completely represent the vertical ground reaction force. In addition, they are not able to measure shear forces which play an import role in the dynamic performance of individuals. Indirect approaches might be implemented to improve the accuracy of the force estimated by plantar pressure systems. Research questionThe aim of this study was to predict the vertical and shear components of ground reaction force from plantar pressure data using recurrent neural networks. MethodsGround reaction force and plantar pressure data were collected from 16 healthy individuals during 10 trials of walking and five trials of jogging using Bertec force plates at 1000 Hz and FScan plantar pressure insoles at 100 Hz. A long short-term memory neural network was built to consider the time dependency of pressure and force data in predictions. The data were split into three subsets of train, to train the model, evaluate, to optimize the model hyperparameters, and test sets, to assess the accuracy of the model predictions. ResultsThe results of this study showed that our long short-term memory model could accurately predict the shear and vertical force components during walking and jogging. The predictions were more accurate during walking compared to jogging. In addition, the predictions of mediolateral force had higher error and lower correlation compared to vertical and anteroposterior components. SignificanceThe long short-term memory model developed in this study may be an acceptable option for accurate estimation of ground reaction force during outdoor activities which can have significant impacts in rehabilitation, sport performance, and gaming.

Relationships of residual feed intake and residual average daily gain with carcass traits and growth of Brahman steers

The objectives of this study were (a) to quantify residual feed intake (RFI), residual average daily gain (RADG), and G:F efficiencies for yearling Brahman bulls; and (b) to ascertain the relationships of these ef- ficiency groupings with subsequent growth, feedlot per- formance, and carcass characteristics of Brahman steers. For each of 3 years, yearling (380 d of age) Brahman bulls (n = 56, 47, and 34 head) were fed for 70 d using Calan gates (American Calan Inc.), with 5 to 6 head per pen. After feeding, efficiency mea- sures of RFI, RADG, and G:F were calculated for each bull. For each efficiency measure, bulls were classified into 4 efficiency groups based on 0.5 standard deviation from the means. In early July after Calan gates, bulls were stocked on bermudagrass pastures. At completion of stocking (19 mo, 400 kg) steers were shipped 700 km to a South Texas feedlot. After feeding, steers were transported 65 km to a commercial abattoir. In year 3, steaks from the 13th rib were dissected, vacuum-packed, and frozen for Warner–Bratzler (WB) shear force measurement. During the 70-d period, 3-yr means for daily feed intake, ADG, and G:F were simi- lar for RFI groups. For RADG and G:F groups, feed in- take was similar, but ADG and G:F differed (P < 0.0001) among groupings. Feedlot ADG was similar for all efficien-cy groupings, at approximately 1.5 kg/d. From yearling through feedlot, the most efficient RADG group (group 1) reached harvest earlier than the least efficient RADG group (group 4). Hot carcass weights were greater for the most efficient compared with the least efficient RADG grouping. Internal fat (KPH) was greater (P = 0.04) for the RFI efficiency group 1 compared with group 4. The WB measurement showed that the most tender steaks were from the most efficient groupings and the least ten- der from the least efficient groupings of RADG and G:F. Growth rate from yearling to harvest of the most efficient RADG group has significant economic implications for Brahman bulls– steers. Steak tenderness in the 4 RADG groupings showed the most direct alignment for most efficient compared with the least efficient Brahman steers.

Model test of a hydroelastic truncated floating bridge with a stay-cable tower

Experimental studies of long offshore and coastal structures such as very long floating bridges are challenged by the combination of coastal wave environments with relatively small design waves and excessive structural dimensions. It is often not possible to fit the entire model into the limited available space while at the same time being able to properly model the incoming waves. The sensible choice when deciding between such opposing model scale requirements, is to allow for a proper physical representation of the wave environment while finding alternatives to circumvent the space limitations. One way to do this is by truncating the original model design at carefully selected locations along the bridge and inserting passive or active boundary conditions so as to maintain similar static and dynamic properties as the prototype. The present study gives an in-depth description of the as-build experimental model of a truncated section of the Bjørnafjord phase 5 K12 concept, with simplified passive boundary conditions. The truncated section includes a complex double-curved geometry of the bridge girder connecting a cable-stayed tower at the southern end with ten floating pontoons at the northern end. The truncation points coincide with the tower column and the first moored pontoon of the full bridge. The boundary conditions in the bridge girder at the truncation points are simplified as fixed while allowing for free rotation around the vertical and longitudinal axes at the end with the otherwise moored pontoon. The truncated model is extensively instrumented in order to capture three degrees of freedom (DOF) motions at 13 locations along the bridge girder as well as six DOF motions of each pontoon. Force transducers capture the bridge girder and stay-cable axial forces, while strain gauges measure shear forces, bending moments and torque at 12 locations along the bridge girder and at each pontoon column.The present study aims at documenting fundamental properties of the as-build model in order to act as a base for future verification and calibration of design tools used for similar floating bridge concepts. This encompasses a detailed description of the complex geometry, mass and stiffness properties of the structural parts and important responses from static documentation tests. Natural periods and corresponding modal response of the first two structural modes are captured from a horizontal decay test and finally the responses from pure current tests are discussed. The present study is focused on documenting the as-build experimental model while a separate paper is to be published later on focusing on results from tests with combinations of waves and current.

Postmortem calpain changes in longissimus muscle from Lanyu native and Kaohsiung crossbred black pigs.

The purpose of this study was to compare postmortem calpain changes in porcine muscle between Lanyu native (n= 10) and Kaohsiung crossbred (50% Meishan and 50% Duroc, n= 10) black pigs. Longissimus dorsi (LM) muscles (4th to 10th ribs) from both sides of carcasses were hot-sectioned in 30 min postmortem, vacuum-packaged, and stored at 5°C. LM samples from the left side of carcasses were sampled at 0 (30 min postmortem), 3, 6, 12, 24, 48, and 72 h of storage. The 24 and 72 h samples of shear force measurement were taken from the LM at the 8th and 10th ribs of the right side of carcasses, respectively. Our results showed that the decreases in calpain-1 activity, desmin content, and shear force were slower (P< 0.05) in Lanyu native black pig than in Kaohsiung crossbred black pig samples. Therefore, postmortem proteolysis and tenderization were more limited in LM from Lanyu native pigs than from Kaohsiung crossbred pigs.

Quantitative Measurement of the Pressure and Shear Stress Acting on the Body of a Wheelchair User Using a Wearable Sheet-Type Sensor: A Preliminary Study.

To provide a safer sitting environment for wheelchair users, it is important to quantitatively measure the forces acting on the contact surface between the seat and the person in the wheelchair. In addition to the pressure acting on the buttocks, shear forces have received particular attention in recent years; however, measuring shear force is more difficult than measuring pressure. To obtain this measurement, a thin and flexible sensor that can be used in a natural state on a wheelchair is needed. Therefore, we constructed a measurement system using our previously developed wearable sheet-type sensor (0.9 mm thick). In this study, preliminary tests were conducted using human dummies before testing on humans. Sensors were placed in four locations on the humanoid dummy’s back and buttocks, and the electric wheelchair was tilted and reclined five times each. The results showed that the sensor output pattern was reproducible and valid enough to proceed to the next step. However, the shear force in the internal and external directions was greater than expected, which indicates that the equipment and testing methods must be reviewed. On the basis of the results obtained in this preliminary study, preparations will be made for testing on human subjects.

Extending the feeding period beyond 8.0 mm of subcutaneous fat reduces feed efficiency without improving meat colour and tenderness of non-implanted feedlot steers

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