The Relation of ultra-violet light and temperature during aging to quality of beef, part I

Cover of: The Relation of ultra-violet light and temperature during aging to quality of beef, part I |

Published by State College of Washington, Agricultural Experiment Station in Pullman, Wash .

Written in English

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Subjects:

  • Beef -- Preservation,
  • Beef -- Storage,
  • Ultraviolet radiation -- Industrial applications

Edition Notes

Book details

Statementby J.A. McIntosh ... [et al.].
SeriesBulletin / State College of Washington. Agricultural Experiment Station -- no. 422., Bulletin (State College of Washington. Agricultural Experiment Station) -- no. 422.
ContributionsMcIntosh, Jennie A. 1913-
The Physical Object
Pagination26 p. ;
Number of Pages26
ID Numbers
Open LibraryOL17519388M
OCLC/WorldCa19481730

Download The Relation of ultra-violet light and temperature during aging to quality of beef, part I

The effect of ultraviolet rays of wavelength mµ on beef short loin during ageing periods of 7 and 14 days at 34° and 50° F. at approximately 90 per cent. relative humidity was to reduce surface microflora, darken the colour and impart a greasy appearance to the tallow.

Weight shrinkage during ageing was increased, but not losses of drip and evaporation during cooking after storage for Author: J. Mclntosh, J.

Sotola, M. Boggs, J. Roberts, C. Prouty, M. Ensminger. Even after exposure to nm UV light for more than min, 2–6% of the sporangia survived and germinated. Infectivity of sporangia from sporulating leaf tissue treated with nm UV-light was assessed by pressing the sporulating surface on fresh leaves of N.

benthamiana as mentioned above for the temperature experiments. Samples without Cited by: 6. The good news is that premature aging due to UV rays is largely preventable. Stay in the shade during the hottest part of the day, usually from 10 a.m.

to 4 p.m., when the sun's rays are at. The following independent variables were explored: platen temperature, UV exposure time, oxygen-containing vs non-oxygen-containing (nitrogen only) bonding atmosphere, and annealing temperature. For fuller details see Jacob Liberman’s book Light, Medicine of the Future (see Bibliography below).

UV light activates the synthesis of Vitamin D, which is required for absorption of other minerals, including calcium. UV light lowers blood pressure. UV light increases the efficiency of the heart. UV light reduces cholesterol. Humans live in a hour environment, in which light and darkness follow a diurnal pattern.

Our circadian pacemaker, the suprachiasmatic nuclei (SCN) in the hypothalamus, is entrained to the hour solar day via a pathway from the retina and synchronises our internal biological rhythms.

Rhythmic variations in ambient illumination impact behaviours such as rest during sleep and activity during. Estimating the junction temperature and its dynamic behavior in dependence of various operating conditions is an important issue, since these properties influence the optical characteristics as well as the aging processes of a light-emitting diode (LED).

Particularly for high-power LEDs and pulsed operation, the dynamic behavior and the resulting thermal cycles are of interest. mercury contained in a quartz envelope, electricity passed through envelope and mercury is vaporized, quartz envelope becomes hot and is cooled by circulating air, most UVR produced falls within UVB range, lamp requires a warm up period to reach peak efficiency and a cool down period before they can be restarted, mainly used part I book produce erythema and photochemical response.

Ultraviolet (UV) Light. nonionizing short wavelength radiation that falls between 4 nm and nm in the visible spectrum In general, for electromagnetic radiation, the.

The aging (conditioning or ripening) process is accelerated by raising the temperature. For example, in the Tenderay process (American Meat Institute Foundation, ), beef is held at 15°C for a 3-day period in ultraviolet light to control the surface microbial spoilage. This contrasts with fresh pork, which is not aged because of the rapid.

EMMA is a ground mounted mirror and fresnel lens based accelerated aging protocol. EMMA is designed to achieve about 4X UV acceleration and X visible light acceleration. The method also accelerates temperature and holds the test specimens at a higher temperature than ambient conditions.

Additional information can be found at. Ultraviolet Irradiation and Tissue Samples. We studied 59 white adults (33 men and 26 women; mean age, years; range, 21 to 58), without current or prior skin disease and with light-to.

The effects of ultraviolet (UV) radiation on the physicochemical characteristics of Korean native cattle (Hanwoo) beef with regards to shelf life were investigated in this research.

The Hanwoo beef was exposed to UV radiation ( mW s/cm2) for 0, 5, 10, 15, and 20 min. The results showed no differences in physicochemical parameters such as pH, drip loss, and shear force for all of the beef.

Ultraviolet Light. Ultraviolet (UV) light has become a popular option for disinfection treatment because it does not add any chemical to the water. However, UV light units are not recommended for water supplies where total coliform bacteria exceed 1, colonies per mL or fecal coliform bacteria exceed colonies per mL.

Accelerated aging is testing that uses aggravated conditions of heat, humidity, oxygen, sunlight, vibration, etc. to speed up the normal aging processes of items. It is used to help determine the long-term effects of expected levels of stress within a shorter time, usually in a laboratory by controlled standard test is used to estimate the useful lifespan of a product or its shelf.

The spectrum of UV ( nm) is further subdivided into three categories: 1- UVA (also called long wave UV or black light) has a wavelength of nm.

These waves have comparatively low energy levels and low penetrability and do not cause sunburn, although they are. Dry aged beef is placed in an aging cooler with a controlled temperature between ° and humidity of %.

This enables the natural enzymes of the beef to break down the muscle fibers thus tenderizing the meat. When dry aging beef, the outside becomes stiff and there is a loss of moisture of up to 40 percent after trimming.

What Are the Effects of Ultraviolet Light on Bacteria Mortality Biology Projects, Biology Science Fair Project Ideas, Biology Topics for CBSE School,ICSE Biology Experiments for Kids and also for Middle school, Elementary School for class 5th Grade,6th,7th,8th,9th 10th,11th, 12th Grade and High School, MSC and College Students.

Ultraviolet radiation lies between wavelengths of about nanometres (1 nanometre [nm] is 10 −9 metre) on the visible-light side and about 10 nm on the X-ray side, though some authorities extend the short-wavelength limit to 4 nm. In physics, ultraviolet radiation is traditionally divided into four regions: near (– nm), middle (– nm), far (– nm), and extreme (below.

radiation at each temperature. At 23°C there was not a significant difference observed between the means of DO from Euglena exposed to radiation at any dosage (p≈ α=) At 28°C the same was true (p≈, α=).

The original hypothesis stated that if temperature and exposure to UV. Failure to comply with regulatory conditions leads to the deterioration and aging of documents. In the book storage rooms, the air temperature is constantly maintained: (18 ± 2) С and relative humidity: (55% ± 5%). For documents made entirely on parchment and leather, relative air humidity: 60% ± 5%.

UV-light is a physical process that offers several advantages, such as it does not produce by-products that could change the characteristics of the food, does not generate chemical residues, and it is a cold process, dry, simple, effective, and low cost in relation to other sterilization processes, besides not generating any type of ionizing.

Temperature dependence of the kinetic rate constant during storage time of asparagus obeyed the Arrhenius relationship with an activation energy. Figure 1. Diagram of sampling on the dry-aged beef strip loin. (A) Boxes depict 3 sampling positions on the crust of the beef loin.

The superficial sampling position (position 1) was in lean tissue near the subcutaneous fat layer, the medial sampling position (position 2) was in the center of the loineye muscle, and the deep sampling position (position 3) was in lean tissue nearest the rib bone.

Abstract. Hill, Ruth F. (Columbia University, New York, N.Y.). Relationship between ultraviolet sensitivity and ability to propagate ultraviolet-irradiated bacteriophage.

Bacteriol. – —Mutants with a reduced ability to propagate ultraviolet-damaged bacteriophage T 1 were isolated from Escherichia coli strain B/r.

The change in this ability varied from a slight to a very. By definition, UV light is part of the electromagnetic radiation spectrum in the range from to nm that is further divided into UV-A, UV-B, and UV-C diapasons.

In the UV-C or germicidal diapason between and nm, UV light can inactivate bacteria, viruses, cysts, mold, and yeasts. Evidence whether ambient temperature exposure may alter core body temperature is rather limited, although a study of women exposed for 48 h at 27°C showed a significant increase in skin and body temperature (van Marken Lichtenbelt et al.

Clear metabolic alterations have been observed in relationship to low ambient temperature exposures. Here again meat is subjected to a two-phase process, with conditions similar to the cold chamber.

However the temperature can be as low as -5°C for a short time. Beef carcasses can reach an average temperature of about 15°C in a four-hour period, while pork and mutton reach the same temperature in two to two and a half hours.

UV-light, two degrees of temperature and daylight and dark storage after various intervals of exposure. In order to facilitate the presentation of data, each factor is dis-cussed separately.

Effect of exposure to UV-light on the degradation and effectiveness of insecticides against the whitefly insect, B. tabaci. Temperature treatment or SVL did not affect the body weight change during the experimental period (Table 1). UV chroma expression was affected by the temperature treatment (Table 1).

While UV chroma increased in every treatment group, it increased more steeply in the optimal temperature. UV rays, either from the sun or from artificial sources like tanning beds, can cause sunburn.

Exposure to UV rays can cause premature aging of the skin and signs of sun damage such as wrinkles, leathery skin, liver spots, actinic keratosis, and solar elastosis. UV rays can also cause eye problems.

They can cause the cornea (on the front of the. Ultraviolet light, commonly known as UV light, is one type of electromagnetic radiation that comes from the sun and is transmitted at different wavelengths and frequencies.

On the electromagnetic spectrum, UV light falls between visible light and X-rays and can be split into UVA or near UV, UVB or middle UV, and UVC or far UV. Wet-aging can offer the same tenderizing and moisture-retaining benefits as dry-aging, but that's about it.

In reality, wet-aging is a product of laziness and money-grubbing. It's easy to let that Cryovacked bag of beef from the distributor sit around for a week before the bag is opened, allowing it to be called "aged" and sold for a higher price.

Melatonin is secreted by the pineal gland in the presence of darkness with peak levels during the hours of 3am to 4am. It is at this time that the human body is most likely to sleep.

2,3. Sleep Cycle Disruption. Blue light exposure at night has been shown to affect the quality of sleep. Light-Year - the distance light travels in one Earth year, equal to x 10 12 km. Luminosity - the rate of radiation of electromagnetic energy into space by a star or other object.

Main-Sequence - diagonal region of the Hertzsprung-Russell diagram in which most stars are located; generally these are stable stars during the bulk of their lives. The investigators took care to control for light, temperature and humidity during a 48 h length of time. Meals and physical activity were strictly controlled.

Measurements were taken on recumbent subjects every 4 h on fixed predetermined sites of the face and the volar forearm, their forearms in a. Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light 12/20/ Joshua R. Cassar, Edward W. Mills, Jonathan A. Campbell and Ali Demirci Read the article here.

Reciprocal Meats Conference Abstracts 12/20/ To view the abstracts from the RMC please click below. High-quality seed lots of adapted varieties are the result of breeding, research, and careful management during all phases of seed production. The North Carolina Cooperative Extension recommends that everyone who depends on crops for a living, as well as homeowners establishing lawns and gardens, consider seed selection as the first step in.

UV bulb • Hour meter does not indicate the number of starts and stops on the bulb • Hour meter does not indicate at what temperature the bulb was generating UV • Hour meter does not tell you the amount of UV being generated • Hour meter only gives you a rough indication of when you will need to replace the bulb • Use a radiometer for.

In library and archival science, preservation is a set of activities aimed at prolonging the life of a record, book, or object while making as few changes as possible.

Preservation activities vary widely and may include monitoring the condition of items, maintaining the temperature and humidity in collection storage areas, writing a plan in case of emergencies, digitizing items, writing.

Unlike UV light, which stops really at the level of the skin, so UV light doesn’t really penetrate beneath our skin, in contrast, red and near-infrared light actually penetrate through the skin and they penetrate inches deep into the body where they interact directly with the cell in a way that it does a few different things.When the impact of UV light on orange juice quality and shelf‐life was investigated by Torkamani and Niakousari, no palpable relationship between UV light and PME inactivation was found.

Sew and others () showed that PME and proteolytic activity in freshly made pineapple juice were affected by mild heat treatment but not UV dose.The USDA recommends cooking fish to a minimum internal temperature of °F / 63°C, ground beef to a minimum internal temperature of °F / 71°C, and poultry to °F / 74°C.

If you enjoy your fish cooked only to a rare point or even raw in the middle and .

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