Determination of borate ion-pair stability constants by potentiometry and non-approximative linearization of titration data.

Borate anions, B(OH)(-)(4), are known to associate with alkali and alkaline-earth metal cations in sea-water. The borate cation ion-pairs are of the general form MB(OH)((n-1)+)(4), where M(n+) is the cation. In this work, the cation borate stability constants (K*(MB)) have been evaluated for Na(+), Li(+), Mg(2+), Ca(2+) and Sr(2+) where K*(MB) = [MB(OH(4))((n-1)+)]/[M(n+)][B(OH)(-)(4)]. The K*(MB) values were obtained from values found for the stability constant of boric acid (K*(B)) in various electrolyte media at 25 degrees and an ionic strength of 0.7. Acid-base potentiometric titrations were performed in the electrolyte media with a standard Pt/H(2) electrode and a junctionless Ag/AgCl reference electrode to monitor the emf. A non-approximative equation was used to linearize the titration data. The values obtained were: K*(Lib) = 0.89 +/- 0.02, K*(NaB) = 0.44 +/- 0.01, K*(MgB) = 13.6 +/- 0.7, K*(CaB) = 11.4 +/- 0.15, K*(SrB) = 3.47 +/- 0.06. The values for K*(MB) correlate with the charge-density parameter z(2)/(r + 0.85), where r is the radius of the cation. The speciation of boron in sea-water was predicted from the K*(MB), data for the major cations present.

Sources, behaviour and fate of organic contaminants during sewage treatment and in sewage sludges.

Recent concern over the environmental impact of sewage sludge application to agricultural land has drawn particular attention to the wide range of organic contaminants that may enter sewage treatment processes and persist in biosolids for disposal. This paper discusses processes influencing the fate and behaviour of organic contaminants during wastewater treatment and reviews literature relating to specific contaminants identified in sewage sludge. The difficulties associated with the development of specific methods for the analysis of trace residues of organic contaminants in complex matrices such as sludge are discussed. Some potential issues relating to impact of sewage sludge disposed to agricultural land are also considered.

Effects of zilpaterol hydrochloride feeding duration on beef and calf-fed Holstein strip loin steak color.

Two studies using beef and calf-fed Holstein cattle were conducted to determine the effect of zilpaterol hydrochloride (ZH) supplementation on the color of strip loin steaks packaged in traditional and modified-atmosphere packaging. Select (USDA) strip loins were obtained from the carcasses of beef (n = 118) or calf-fed Holstein (n = 132) cattle fed ZH (6.8 g/ton on a 90% DM basis) for the last 0, 20, 30, or 40 d of feeding. One portion of the strip loin was moisture enhanced, cut into steaks, and packaged in an atmosphere containing 80% oxygen and 20% carbon dioxide. The remaining portion of the strip loin was vacuum-packaged until further processing. At 14 d postmortem, the vacuum-packaged loins were portioned and packaged in traditional retail packaging. Traditionally packaged and modified-atmosphere-packaged steaks were then placed in retail cases at -1 to 3 degrees C for 5 d and evaluated by both trained and consumer panelists. Instrumental color values and purge loss were also recorded. Zilpaterol hydrochloride duration had no effect on the color and purchase intention scores of consumer panelists for beef and calf-fed Holstein strip loin steaks. Zilpaterol hydrochloride feeding duration had no effect on the color or discoloration scores of trained panelists for enhanced, modified-atmosphere-packaged beef strip steaks. Traditionally packaged beef steaks from cattle treated with ZH for 20 d had more desirable (P < 0.05) lean color scores than steaks from cattle not treated with ZH on d 2, 3, and 4 of display and had similar discoloration scores on d 1, 2, and 3 of display. The color scores of trained panelists for enhanced calf-fed Holstein steaks were more desirable (P < 0.05) for steaks from cattle not treated with ZH than for steaks from cattle treated with ZH for 20 d on d 1, 2, 3, and 4 of display. However, the discoloration scores of trained panelists for enhanced and modified-atmosphere-packaged calf-fed Holstein steaks were similar for steaks from cattle treated with ZH for 0 and 20 d on d 1, 2, and 3 of display. The scores of trained panelists indicated that traditionally packaged steaks from calf-fed Holsteins treated with ZH for 0 d had a darker lean color (P < 0.05) than steaks from ZH-treated cattle on d 1 of display, whereas the lean color scores for ZH treatments of all durations were similar on d 4 of display. The scores of trained panelists indicated that ZH treatment had no effect on the discoloration of traditionally packaged, nonenhanced strip steaks from calf-fed Holsteins. Therefore, feeding ZH to beef or calf-fed Holstein steers had no detrimental effect on the lean color or color stability of strip loin steaks subjected to enhancement, packaged in modified-atmosphere or traditional packaging, and displayed under simulated retail conditions.

Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride.

Two trials investigated zilpaterol hydrochloride (ZH) feeding duration, enhancement, blade tenderization, and postmortem aging effect on Warner-Bratzler shear force (WBSF; trial 1) and consumer sensory ratings (trial 2). For trial 1, USDA Select beef strip loins were obtained from carcasses of beef steers fed ZH (6.8 g/t on 90% DM) the last 0, 20, 30, or 40 d of the feeding period. One-half of each strip loin was enhanced (110%) with a brine solution, whereas the remaining portion was not enhanced. Both pieces were portioned into steaks, which were aged 7, 14, or 21 d for WBSF analysis. For trial 2, paired USDA Select beef strip loins were obtained from carcasses of beef steers fed ZH the last 0 or 20 d of feeding. Paired strip loins were fabricated into 4 pieces and assigned to control, moisture enhanced, blade tenderized, and blade tenderized + moisture enhanced treatments. Strip loin pieces were then portioned into steaks that were aged 14 or 21 d postmortem. Consumers panelists (n = 458) indicated their like or dislike of tenderness, juiciness, flavor, and overall like of each sample using 8-point, verbally anchored scales, as well as tenderness and overall acceptability. With exception of 20 d ZH-treated steaks, results from trial 1 indicate WBSF values decreased (P < 0.05) with enhancement. Among enhanced steaks, steaks from cattle fed ZH for 20, 30, and 40 d had greater (P < 0.05) WBSF values than controls. Among nonenhanced steaks, 20 d ZH-treated steaks had WBSF values similar to 0, 30, and 40 d ZH-treated steaks, whereas 30 and 40 d ZH-treated steaks had greater (P < 0.05) WBSF values than controls. Postmortem aging for 21 d improved (P < 0.05) WBSF values for all ZH durations when compared with 7-d aging treatments. Results from trial 2 indicate ZH feeding for 20 d had no effect on flavor scores, decreased tenderness scores (P < 0.05), and tended (P < 0.10) to decrease juiciness and overall like scores when compared with controls for steaks aged 14 d. After 21 d aging, steaks from 20 d ZH-fed cattle had reduced (P < 0.05) tenderness, juiciness, and overall like scores and tended (P < 0.10) to have decreased flavor scores when compared with controls. These results indicate enhancement improved WBSF, but was not sufficient to overcome the detrimental effect of ZH feeding duration on WBSF until steaks were aged for 21 d postmortem. Consumer scores indicate 20 d ZH feeding had no effect on overall acceptability, but decreased tenderness and tenderness acceptability scores when compared with controls.