[Research on prediction chemical composition of beef by near infrared reflectance spectroscopy].

This study established a near infrared reflectance spectroscopy models for exactly predicting the fat, protein and moisture of the ground and mince beef on line. Using our country' SupNIR-1000 near infrared spectrometer, the models were set up by artificial neural network (ANN). Related coefficient of calibration (r(c)) of fat model of mince was 0.971 and related coefficient of prediction (r(p)) was 0.972. The protein' r(c) and RP were 0.952 and 0.949, respectively. The moisture' r(c) and r(p) were 0.938 and 0.927, respectively. Using ground beef established models, the fat' r(c) and r(p) were 0.935 and 0.810; the protein' r(c) and r(p) were 0.954 and 0.868; the moisture' r(c) and r(p) were 0.930 and 0.913, respectively. So near infrared reflectance spectroscopy can better detect the fat, protein and moisture of mince than ground beef. But basically the ground beef model also can be used to quickly predict the chemical composition on line.

Electromagnetic Wave-Absorbing and Bending Properties of Three-Dimensional Honeycomb Woven Composites.

To avoid the delamination of the traditional three-dimensional (3-D) honeycomb electromagnetic (EM) absorbing composites and improving the defects of low mechanical properties, the 3-D honeycomb woven fabrics were woven on the ordinary loom by practical design. The fabrication of 3-D honeycomb woven EM absorbing composites was based on carbon black/carbonyl iron powder/basalt fiber/carbon fiber/epoxy resin (CB/CIP/BF/CF/EP) by the vacuum-assisted resin transfer molding (VARTM) process. A CB/CIP composite absorbent study showed that CB/CIP composite absorbent belongs to a magnetic loss type absorbent. Adding CB/CIP significantly improved the absorption performance of composite, increased the absorption peak and the effective absorption bandwidth (EAB), but the bending performance decreased. The normalization analysis results showed that when the thickness was 15 mm, the mechanical properties and EM wave-absorbing properties of the 3-D honeycomb woven composite were the best matches. The morphological characteristics and displacement load curves of the composite after fracture were analyzed. The bending failure modes were brittle fracture of the fiber bundle, matrix cracking, and typical shear failure. Despite the above failure mechanism, the 3-D honeycomb woven EM absorbing composites still has good integrity without delamination.

Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage.

The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef samples treated with HVEF (3 kV) were compared with those of a common refrigerator (CON) at days 0, 3, 7, 10, and 14. The results showed that, compared with CON group, the decline rates of the pH and moisture content of beef and ∆E values were lower under HVEF storage condition. From the fingerprints, the 42 volatile compounds identified were mainly aldehydes, alcohols, ketones, and esters. The benzaldehyde, trimethyl pyrazine, and maltol contents in the HVEF group exhibited a dramatic increase after 10 days of storage. Principal component analysis revealed clustering of compound classes, distributed in a separate time. Based on the above findings, we concluded that HVEF treatment could promote color stability and enhance characteristic flavor during the storage of dry-cured beef. These results suggested that HVEF might be applicable for dry-cured meat storage techniques.

Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging.

This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown cattle, a total of 252 samples from semitendinosus (ST), longissimus thoracis (LT), rhomboideus (RH), gastrocnemius (GN), infraspinatus (IN), psoas major (PM), and biceps femoris (BF) muscles were collected, portioned, and assigned to six aging periods (1, 3, 7, 9, 11, and 14 day/s) and 42 samples were used per storage period. IN muscle showed the highest pH (p < 0.05) from 1 to 14 days and the lowest TPS (p < 0.01) from 9 to 14 days with respect to the other muscles. Moreover, the changes in IN were further supported by transmission electron microscopy due to the destruction of the myofibril structure. The highest value of MFI was tested in ST muscle from 7 to 14 days. The total protein solubility in PM, RH, and GN muscles were not affected (p > 0.05) as the aging period increased. The lowest TPS was found in the RH muscle on day 1, 3, and 7 and in the IN muscle on day 9, 11, and 14. The pH showed negative correlations with the MFI, TPS, and MPS (p < 0.01). The results suggest that changes in protein solubility and muscle fiber structure are related to muscle location in the carcass during aging. These results provide new insights to optimize the processing and storage of different beef muscles and enhance our understanding of the biological characteristics of Xinjiang brown cattle muscles.