Shear Force Values Research Articles

Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck

A total of 336 samples of boneless pork neck were cooked and analysed. The pH values of the ground whole neck ranged from 5.9 to 6.8. Cooking losses in pork neck roasted in whole cuts ranged from 14.7% to 40.1% and they were influenced by the cooking method, but not by the salt concentration. Cooking losses in slices ranged from 14.1% to 33.1% and they were affected by the cooking method and salt concentration. Roasting in a convection oven seems to be the most suitable method of cooking pork neck in whole cuts, leading to the best results for the evaluation of tenderness, aroma and overall impression and the lowest value of Warner-Bratzler shear force. In contrast to pork neck slices, the addition of salt to ground meat resulted in a reduction to the cooking loss.

Quality Characteristics of Camel Burger Formulated with Different Levels of Microalgae

Background: Spirulina platensis (S. platensis) is a microalga. It has high levels of protein, essential amino acids, fatty acids, high concentrations of vitamins, and minerals. This study aims to evaluate the effect of adding S. platensis on the quality characteristics of camel burger.
 Methods: Spirulina was added at different levels (0.5, 1, and 1.5%) to the formulation of camel burger and its effect was studied on fatty acids profile, amino acids content, lipid oxidation, physical, and microbiological quality during frozen storage at -20 ºC for 90 days. Data were analyzed using statistical analysis system (SAS, 2000).
 Results: Significant changes (p<0.05) were found in fatty acids profile and amino acids content of formulated camel burger. The highest fat retention and moisture retention was found in camel burger formulated with Spirulina. PH value increased as the level of Spirulina increased. Fresh camel burger formulated with Spirulina significantly (p<0.05) reduced color parameters (L*, a*, and b*) more than that of the control burger. No significant differences (p>0.05) were found in cooking loss, shear force, and microbiological profile of fresh camel burger treatments.
 Conclusion: Addition of different levels of Spirulina in the formulation of camel burger improved fatty acids and amino acids profile, increased water retention and fat retention, and delayed lipid oxidation during frozen storage, without any negative effects on shear force values, cooking loss, and microbiological quality.

The effect of combined dietary supplementation of herbal additives on carcass traits, meat quality, immunity and cecal microbiota composition in Hungarian white geese.

The present study was performed to investigate the effects of dietary supplementation with herbal additives on meat quality, slaughter performance and the cecal microbial community in Hungarian white geese. A total of 60 newborn geese were assigned equally into the control group (CON) and the herbal complex supplemented group (HS). The dietary supplementations consisted of Compound Herbal Additive A (CHAA) including Pulsatilla, Gentian and Rhizoma coptidis, and Compound Herbal Additive B (CHAB) containing Codonopsis pilosula, Atractylodes, Poria cocos and Licorice. The geese in the HS group received a basal diet supplemented with 0.2% CHAA from day 0 to day 42 at the postnatal stage. Then from day 43 to day 70, the geese in HS group were provide a basal diet with 0.15% CHAB. The geese in the CON group were only provided with the basal diet. The results showed that the slaughter rate (SR), half chamber rates (HCR), eviscerated rate (ER) and breast muscle rate (BMR) in the HS group tended to increase slightly compared with the CON group (ns). In addition, the shear force, filtration rate and pH value of breast muscle and thigh muscle in the HS group were slightly enhanced compared to the CON group (ns). Significant increased levels in carbohydrate content, fat content and energy (P<0.01) and significant decreased levels in cholesterol content (P<0.01) were observed in the muscle of the HS group. The total amino acid (Glu, Lys, Thr and Asp) content in the muscle increased in HS group than in the CON group (P<0.01). Dietary herb supplementations significantly increased the levels of IgG in serum (P<0.05) on day 43 and higher levels of IgM, IgA and IgG (P<0.01) were also observed in the HS group on day 70. Furthermore, 16S rRNA sequencing results indicated that herbal additives increased the growth of beneficial bacteria and inhibited the proliferation of harmful bacteria in the geese caecum. Altogether, these results offer crucial insights into the potential benefits of incorporating CHAA and CHAB into the diets of Hungarian white goose. The findings indicate that such supplementations could significantly improve meat quality, regulate the immune system and shape the intestinal microbiota composition.

153 Meat Quality of Barbados Blackbelly and St. Croix Hair Sheep Lambs Rendered Short Scrotum or Castrated at Weaning

Abstract This study evaluated meat quality parameters of short scrotum and castrated Barbados Blackbelly (BB; n = 16) and St. Croix (STX; n = 15) hair sheep ram lambs. Ram lambs born in April (n = 21) and December (n = 10) were rendered short scrotum (SS; n = 17) or castrated (CA; n = 14) using elastrator bands at weaning (63 days of age). Following a transition period of 2 months in a dry lot, ram lambs co-grazed with ewe lambs in a rotational pasture system and were provided soy hull at 3% BW daily. At target weights of app. 40 kg lambs were slaughtered and loin cuts from individual carcasses were collected for meat quality analysis. Data from the two lambing groups were pooled and analyzed as a completely randomized design with a 2 x 2 factorial treatment arrangement for breed (BB or STX) and sex class (SS or CA). The CIE L* (lightness), a* (redness), and b* (yellowness) values of loin cuts were not significantly influenced by breed or sex class. The longissimus muscle (LM) in loin cuts from CA lambs had a greater (P &amp;lt; 0.0001) fat content (3.73 vs 2.55 ± 0.155%) and tended (P = 0.06) to have a decreased moisture content (69.63 vs 70.75 ± 0.413%) than that from SS lambs. Neither breed nor sex class significantly affected the myoglobin content, percent metmyoglobin and thiobarbituric acid reactive substances (TBARS) values of LM from lamb cuts. Cuts from SS lambs had greater (P &amp;lt; 0.0001) shear force values (3.22 vs 2.64 ± 0.093 kg) than those from CA lambs. However, the cooking loss of loin cuts was not significantly influenced by breed or sex class. The fatty acid profiles of LM from experimental lambs were significantly influenced by breed and sex class. Compared with BB, STX had greater (P &amp;lt; 0.05) concentrations of myristic (C14:0;.38 vs.23%), palmitic (C16:0; 20.15 vs8.98%) and oleic (C18:1n9; 45.01 vs 42.81%), but less than (P &amp;lt; 0.05) concentrations of stearic (C18:0;7.29 vs9.33%) and linoleic (C18:2n6; 6.14 vs 7.47%) acids in LM. Furthermore, the LM from SS lambs had greater (P &amp;lt; 0.05) concentrations of C18:2n6 (8.09 vs 5.51%) and arachidonic (C20:4n6, 2.04 vs.40%), but lless than (P &amp;lt; 0.05) concentrations of C16:0 (19.07 vs 20.06%) and C18:1n9 (41.57 vs 46.24%) acids than that from CA lambs. Data suggest that meat quality parameters were more greatly influenced by sex class than breed when landrace hair sheep lambs were slaughtered at a target weight. Loin cuts from SS lambs were leaner, but less tender than those of CA lambs, and also differed in their fatty acid profiles. Hence meat quality will be impacted by the choice of rendering male lambs sterile.

29 Impact of Extended Feeding Duration on Trained Panel Analysis of Locally Grown Beef

Abstract The objective of this study was to evaluate the impact of increased finishing weights on trained panel analysis and Warner-Bratzler shear force (WBSF) values of locally grown beef. Angus crossbred steers (n = 48) at an average weight of 340.9 kg were divided among two treatments: short-fed (SF) = 522.7 kg average final weight and long-fed (LF) = 613.6 kg average final weight to simulate a beef direct marketing operation. Cattle were split into two pens (n = 12 calves/treatment in each pen) and each pen had access to four automated feeders, which were filled as needed for ad libitum intake. Body weights were recorded at 28 d intervals throughout the finishing process to determine harvest dates and measure cattle performance. Finished steers were transported to a commercial processing facility. A strip loin was collected from the right side of each carcass approximately 48 hours following harvest. Strip loins were wet aged in the absence of light for 21 d, then cut into 2.54 cm steaks and frozen at -20° C until analysis. Sensory evaluations and WBSF were conducted as outlined by the AMSA Sensory Guidelines to evaluate the traits of juiciness, beef flavor intensity, off-flavor intensity, connective tissue amount, myofibrillar tenderness and overall tenderness. Data were analyzed as a completely randomized design with the fixed effect of final cattle weight and the random effect of panel session. Peak internal temperature was included in the model as a covariate. Statistical differences were determined with α ≤ 0.05 and tendencies were observed between 0.06 to 0.09. No differences were observed between treatment groups for initial or sustained juiciness, myofibrillar tenderness, connective tissue amount or overall tenderness (P ≥ 0.140). Steaks from LF cattle produced lower WBSF scores (P &amp;lt; 0.05) compared with SF cattle. Additionally, steaks from LF cattle produced less off flavors (P = 0.05) than SF cattle. Long fed cattle steaks tended to have a greater beef intensity score (P = 0.08). These results indicate that while LF cattle produce more tender beef with more intense beef flavor and less off-flavors, SF cattle still provide a quality eating experience, with less feed input costs. However, if there are potential processing bottlenecks from reduced processing capacity, long fed cattle will also provide a high-quality eating experience as well.

Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens

This study determined the effect of water bath cooking (70°C and 90°C for 40 min) and the extreme heat treatment by an autoclave (121°C for 40 min) on the quality of breast meat of a fast-growing chicken, commercial broiler (CB), and slow-growing chickens, Korat chicken (KC), and Thai native chicken (NC) (Leung Hang Khao), by vibrational spectroscopic techniques, including synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy and Fourier transform Raman (FT-Raman) spectroscopy. Taste-enhancing compounds, including inosine-5'-monophosphate (IMP) and guanosine-5'-monophosphate (GMP), were better retained in cooked KC and NC meats than in cooked CB meat (P < 0.05). The high heat treatment at 121°C depleted the amount of insoluble collagen in all breeds (P < 0.05). Shear force values of slow-growing chicken meat were not affected by high heating temperatures (P > 0.05). In addition, the high heat treatment increased protein carbonyl (P < 0.05), while no effect on in vitro protein digestibility (P > 0.05). SR-FTIR microspectroscopy performed better in differentiating the meat quality of different chicken breeds, whereas FT-Raman spectroscopy clearly revealed differences in meat qualities induced by heating temperature. Based on principal component analysis (PCA), distinct characteristics of chicken meat cooked at 70°C were high water-holding capacity, lightness (L*), moisture content, and predominant α-helix structure, correlating with Raman spectra at 3,217 cm-1 (O-H stretching of water) and 1,651 cm-1 (amide I; α-helix). The high heating temperature at 90°C and 121°C exposed protein structure to a greater extent, as evidenced by an increase in β-sheets, which was well correlated with the Raman spectra at 2,968 and 2,893 cm-1 (C-H stretching), tryptophan (880 cm-1), tyrosine (858 cm-1), and 1,042, 1,020, and 990 cm-1 (C-C stretching; β-sheet). SR-FTIR and FT-Raman spectroscopy show potential for differentiation of chicken meat quality with respect to breeds and cooking temperatures. The marked differences in wavenumbers would be beneficial as markers for determining the quality of cooked meats from slow- and fast-growing chickens.

An Investigation of Joining Polyamide (PA) to Stainless Steel AISI 316L by Hot Press Process

A hot press process was used as a technique to pound a polyamide type of polymer of a thickness (2mm) to stainless steel AISI 316L of the thickness (1mm). A hybrid joint of dissimilar material was accomplished by a hot press bonding process. During the joining process, three different parameters of process were used: processing temperature of 175, 170 and 165°C, processing pressure of 3, 6 and 9 bar and time of 1.5, 3 and 4.5 min. The surface of stainless steel was prepared and treated by a mechanical treatment (surface grinding) to improve the wettability to increase the shear strength. A shear tensile, scanning electron microscope (SEM) and energy dispersive spectrometry (EDS) tests were used to investigate and examine the joint (bounding) specimens. The Minitab program was used to analyze the effect of the parameters of the joining process on the joint properties. The maximum and minimum values of shear force are exhibited at a processing temperature of 165°C, applied pressure of 6 bars and processing time of 1.5 minutes; the minimum shear force was found to be 675 N, while the maximum shear force was 2182 N at a processing temperature of 175°C, applied pressure of 6 bars and processing time of 3 minutes. The tested joints failed by an interfacial shear and necking in the polymer side with a ductile fracture. The joining process occurred through a mechanical interlocking between the molten polymer and the treated surface of the steel specimen. The average thickness of the joining line for the tested specimens was 8µm.

Seismic performance of a historic timber structure on a slope

In southwest China, a seismically active zone, most of the historic timber buildings are built on slopes. To ensure the structural safety of these heritage buildings, this study aims to determine the dynamic characteristics of a typical historic timber building on a slope and investigate further its seismic performance using the multi-scale model based on the principle of equal work done. The in-situ dynamic test revealed that the first and fourth-order frequencies of the Erwang temple range from 3.079 Hz to 11.265 Hz, and the first and third-order mode shapes are translational along the perpendicular to the slope direction and along the slope direction, respectively. The time-history analysis of the Erwang multi-scale model indicates that the area of interaction between the tenon and mortise exhibits plastic behavior and that the irrecoverable deformation in the tenon is more severe, while the column and beam remain in the elasticity. The irregularity in the heights of the columns causes an abrupt change in the inter-storey drift angle in the third floor along the slope, and the base shear force value of the column foot in the upper embedding end is the largest. The maximum value of the inter-storey torsion angle of the Erwang temple is found at the upper embedding storey. Therefore, the upper storeys of the building is its weakest region and should be given priority in seismic strengthening.

Effects of welding parameters on tensile properties and failure modes of resistance spot welded DC01 steel

In this study, different resistance spot welding joints were made on DC01 steel with welding parameters of 8–10–12 kA welding currents and 1.96–2.94 kN electrode forces. Measurements of the nugget diameter and tests of the tensile shear were performed. Also, various failure modes were determined. The importance of welding parameters on the value of the tensile shear force was determined, and a statistical model was established with the ANOVA study. The microstructure of the joint was characterized by optical and scanning electron microscopes. As a result, the nugget diameter and the tensile shear force were increased with an increase in the welding current and the electrode force. Two failure modes, namely, interfacial and plug failures, were observed. The effect of the electrode force was higher than the welding current on the tensile shear force. The base material was densely composed of the ferrite phase, heat-affected, and the fusion zone consisted of the coarse ferrite phase.

Elegant Computational Frameworks For the Analysis of Cantilevers and Beams

Abstract : In various fields like automobiles, construction, etc., the structural analysis of each component or sub-system must be done to ensure its safe operation. The structural analysis of these components entails the determination of parameters like shear force, bending moment at different locations. Usually, such computations are cumbersome, and hence a simplified approach is adopted, that involves drawing shear force diagram (SFD) and bending moment diagram (BMD) for the components. These diagrams can be effectively utilized to determine the dimensions of the components, select the appropriate material for the structure etc. Also, by utilizing the values of maximum shear force and bending moments, the maximum deflection in a beam or other structure can be ascertained. However, the process of drawing these diagrams is cumbrous and involves a lot of meticulous effort and time, which sometime poses a challenge in the effective teaching and learning of these concepts.The current paper reports the development of computational tools using the excel VBA platform and its implementation in the pedagogy of an undergraduate solid mechanics classroom. The developed tools can be easily employed to instantaneously draw the SFD and BMD diagrams for the beam under a variety of loading conditions, facilitating the inference-based learning of cantilevers and beams. Two distinct tools were developed, one for drawing the SFD and BMD of both cantilever and simply supported beams, and another one to determine the deflection and slope in the same two beams. The tools reported in the current manuscript can be effectively utilized for teaching by the demonstration of parametric variations under various loading conditions, for improved comprehension of the concepts and self-learning as well as in real world engineering to get preliminary design guidelines. Upon the development of these computational tools, these have been introduced to undergraduate mechanical engineering class of a sizable population and student responses regarding the efficacy of such tools in aiding the learning process has been recorded through an anonymous feedback. The subsequent hypothesis testing and obtained p-values strongly justify the extreme usefulness of the tools, both as a teaching and learning strategy. Keywords : SFD, BMD, cantilever beam, simply supported beam, computational tool, Excel VBA

The behavior of the RC grouped silos under earthquake excitation according to different internal loadings

Reinforced concrete grouped silos-commonly employed in the industry to store granular materials- also needs to be designed in earthquake-prone areas. Silos experience a higher rate of structural failures than the majority of other types of construction. And one of the main causes of silo failure is the dynamic overpressures caused by stored materials under seismic loads. However, the principles determining loads on such structures and requirements for their structural analysis aren’t precisely specified in relevant codes of design. Instead of emphasizing grouped silos that interact strongly, the present dynamic design only concentrates on a single silo which can lead to unrealistic solutions for grouped silos. Therefore, it is necessary to determine the seismic behavior of grouped silos more accurately. This paper aims to investigate the seismic behavior of RC on-ground grouped silos compared to single ones by using a numerical model because of its adaptability, which allows for the analysis of a wide range of silo problems. In this context, a three-dimensional finite element model, that considered the interaction between stored material and silo wall as well as the continuity of the silo walls, was performed using ANSYS software. Two different aspect ratios and three different internal loading cases were taken into account for the parametric study to demonstrate their influences on dynamic overpressures and equivalent base shear forces in RC-grouped silos. It is concluded that designing the on-ground slender grouped silos with a high aspect ratio as individual single silos is unreasonable and may produce very low values for the base shear force.

Quality and flavor changes in beef jerky caused by high hydrostatic pressure combined with moisture regulator treatments during storage

The impact of high hydrostatic pressure (HHP) combined with moisture regulators (MR) on the quality and flavor attributes of beef jerky during storage was investigated in this study. During storage, moisture content decreased in all the treatments, and it was significantly higher in MR + HHP samples than in HHP and control samples (<i>P</i> &lt; 0.05). At 0 and 15 days, the water activity was approximately 0.7, and at 60 days, it decreased to 0.652 for control samples and 0.678 for MR + HHP samples. During storage, the MR + HHP samples had lower shear force and thiobarbituric acid reactive substances (TBARs) value than the control and HHP samples (<i>P</i> &lt; 0.05). MR + HHP increased the formation of volatile compounds derived from spices while inhibiting the formation of volatile compounds derived from lipid oxidation. The sensory scores of MR + HHP samples for tenderness, color, taste, and flavor were significantly higher than that of the HHP and control samples (<i>P</i> &lt; 0.05). This study revealed that HHP and MR treatment reduced the quality deterioration of beef jerky during storage.

Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging.

This study aimed to evaluate the physicochemical, metabolomic, and sensory qualities of Chikso and Hanwoo beef during 28 days of wet aging. Rump and loins from Hanwoo and Chikso were obtained and wet-aged for 28 days at 4°C. The samples were collected at 7-day interval (n = 3 for each period). Physicochemical qualities including pH, meat color, shear force value, and myofibrillar fragmentation index, metabolomic profiles, and sensory attributes (volatile organic compounds and relative taste intensities) were measured. Chikso showed a significantly higher shear force value than Hanwoo on day 0; however, no differences between breeds were found after day 14, regardless of the cuts. Overall, Chikso had more abundant metabolites than Hanwoo, especially L-carnitine and tyrosine. Among the volatiles, the ketone ratio was higher in the Chikso rump than the Hanwoo rump; however, Chikso had fewer alcohols and aldehydes than Hanwoo. Chikso rump showed higher taste intensities than the Hanwoo rump on day 0, and sourness decreased in Chikso, but increased in the Hanwoo rump on day 14. Wet aging for 14 days intensified the taste of Chikso loin but reduced the umami intensity of Hanwoo loin. Chikso had different metabolomic and sensory characteristics compared to Hanwoo cattle, and 14 days of wet aging could improve its tenderness and flavor traits.

BOP shear force evaluation under complex scenarios

As the “throat” of the drilling well control system, ram blowout preventers (BOPs) can effectively prevent blowout accidents. However, the ram shear mechanism under complex working conditions is unclear, and it is difficult to evaluate the ram BOP shear force, leading to frequent shear failure accidents in oilfields. Aiming at the above problems, this paper takes the double-V ram BOP as the research object, and integrates the methods of theoretical analysis, simulation modeling, and test verification to analyze the shear force in the pipe shear process under both static and moving conditions. A ram BOP shear force evaluation method is proposed based on equivalent stress. Finally, by comparing with calculation data and experimental data, the error between them is less than 5%, demonstrating the applicability and effectiveness of the proposed method. The research results can provide a theoretical basis for oilfield operations of ram BOPs.

Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes in myofibrillar protein

SummaryThe properties of white meat, such as chicken and fish, changed quickly in the early postmortem period. This study focused on the relationship between myofibrillar protein and the eating quality of chicken in this period. The results showed that the eating quality of chicken, such as texture, water holding capacity and shear force value, decreased in the early postmortem period. The western blot analysis indicated that the desmin and troponin T were degraded significantly with postmortem time. Meanwhile, the myofibril protein degeneration in this period was evaluated by Fourier transform infrared and Differential Scanning Calorimetry. The findings demonstrated that the ordered structure of the myofibrillar protein was destroyed, and its thermal stability was reduced with the prolongation of postmortem time. Subsequently, the transmission electron microscope results suggested that the heating processing could destroy the connection between the weakened Z‐line and the myofilament. Overall, the decline in thermal stability and degradation of myofibrillar may worsen the structural instability of chicken during heating, which may be a significant contributor to the variations of chicken quality in the early postmortem period.

Muscle Profiling of the Biceps Femoris, Gluteus Accessorius, and Gluteus Medius Comprising the Beef Top Sirloin Butt

Muscle profiling improves value and optimization of beef carcasses by expanding knowledge of physical, com-positional, and marketable attributes of single-muscle cuts. Extensive profiling for individual muscle portions of the NAMI #184 beef top sirloin butt remains understudied. The objective was to compare fluid loss, objective color (L*, a*, b*), pH,and objective tenderness of the biceps femoris (BF), gluteus accessorius (GA), gluteus medius, dorsal (GMD), and gluteus medius, ventral (GMV). Beef top sirloin butts (N=70) were collected from carcasses ranging in quality grade (USDA Select and Top Choice), hot carcass weight (light≤362 kg, medium=363 to 453 kg, heavy≥454 kg), and ribeye area (REA; small≤27.8 cm2, medium=27.9 to 40.6 cm2, large≥40.7 cm2). Warner-Bratzler shear force values were the low-est for the BF and GA (P&amp;lt;0.001) and were significantly different than the GMD and GMV. The GA reported the lowest percentage of fluid loss in raw and cooked forms (P&amp;lt;0.001, P&amp;lt;0.001) and the highest pH (P&amp;lt;0.001). The GMD exhibited the highest percentage of raw purge (P&amp;lt;0.001), highest L* value (P&amp;lt;0.001), and highest shear force (P&amp;lt;0.001). The GMV had the highest percentage of cook loss (P&amp;lt;0.001). USDA Top Choice muscles were more tender than Select (P&amp;lt;0.001) with higher L* value (P&amp;lt;0.001). All 4 top sirloin muscles and muscle subunits had average peak shear force values below 3.9 kg, and thus, all were within the threshold for USDA “very tender.” These muscle profiling data will aid in identifying new beef value cuts from the top sirloin butt and assess acceptability of sirloin cuts for further retail and foodservice merchandising opportunities.

Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep.

Sheep breed has a major influence on characteristics of meat quality and intramuscular fat (IMF), however, studies into the relationship between sheep breed and meat quality traits rarely consider the large variation in IMF within breed. In this study, groups of 176 Hu and 76 Tan male sheep were established, weaned at 56 days old, with similar weights, and representative samples were selected based on the distribution of IMF in each population, to investigate variations in meat quality, IMF and volatile compound profiles between breeds. Significant differences were observed in drip loss, shear force, cooking loss, and color coordinates between Hu and Tan sheep (p < 0.01). The IMF content and the predominate unsaturated fatty acids, oleic and cis, cis-linoleic acids, were similar. Eighteen out of 53 volatile compounds were identified as important odor contributors. Of these 18 odor-active volatile compounds, no significant concentration differences were detected between breeds. In another 35 volatile compounds, γ-nonalactone was lower in Tan sheep relative to Hu sheep (p < 0.05). In summary, Tan sheep exhibited lower drip loss, higher shear force values, and redder color, had less saturated fatty acids, and contained less γ-nonalactone against Hu sheep. These findings improve understanding of aroma differences between Hu and Tan sheep meat. Graphical Abstract.

A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle.

The aim of this study was to compare the meat quality and taste-and-aroma-related components of beef between breeds. For this purpose, Hanwoo and Chikso steers (n = 7 per breed) raised under identical conditions until 30 months old were used. After 24 h of slaughter, longissimus lumborum (LL) and semimembranosus (SM) muscles were collected and analyzed for technological quality, free amino acids, metabolites, and volatile compounds. The Chikso meat showed lower values for shear force and color traits (lightness, redness, and yellowness) compared to Hanwoo (p < 0.05). The Chikso presented a higher amount of sweetness-related free amino acids (alanine, proline, and threonine) in the LL muscle, while Hanwoo had a higher amount of methionine and glutamine associated with umami taste (p < 0.05). A total of 36 metabolites were identified and quantified in the meat samples; out of them, 7 compounds were affected by breed (p < 0.05). Regarding aroma compounds, a significantly higher amount of fat-derived aldehydes associated with fatty and sweet notes was found in Hanwoo, whereas a higher amount of pyrazines associated with roasty notes was found in Chikso (p < 0.05). Thus, under identical feeding conditions, breed showed a significant effect on the quality and taste-and-aroma-related components that may influence the eating quality of beef between the two breeds studied.

Finite element analysis of reinforced concrete curved box-girder bridges

The study presents the design forces of simply supported single-cell reinforced concrete (RC) curved box-girder bridges using a finite element method (FEM) based CSiBridge v.20 software. An existing model has been used to validate the present modelling approach. Models subjected to vertical loading, i.e., dead load (DL) and Indian road congress live load (LL), are considered for investigation. An intensive parametric study examines the maximum values of bending moment (BM), shear force (SF), torsional moment (TM), and vertical deflection (VD) in both girders of bridges. The influences of curve angle and span are considered in the study. The effect of curve angle, up to 12°, is negligible on forces and deflections, and thus such bridges can be analysed as a straight one. Finally, non-dimensional equations are derived for evaluating forces and deflections, so that one may predict these quantities for curved bridges based on straight bridge’s results. Engineers and designers may consider present work valuable in analysing, and designing curved box-girder bridges.

АНАЛИЗ УСТОЙЧИВОСТИ ПРИ СДВИГЕ СТАЛЬНЫХ БАЛОК-СТЕНОК С КРУГЛЫМИ ВЫРЕЗАМИ

In spite of half century experience of application of perforated beams the local bucking of their webposts is not finally researched till now. In manuals there is no relations for their critical loads corresponding to buckling of web-posts under shear. In the study the numerical analysis by the finite element method is performed for evaluating the local stability of simply supported cellular beam-webs with circular openings. Variant of loading of beam with concentrated force was considered, which assure constant value of shear force along the length of beam. Obtained empirical relation allow take into account not only parameters of perforation but influence also of bending moment on the shear buckling of web-posts. Analysis by FEM also confirmed permitted accuracy of analytical approach to evaluation of stability of web-posts.