Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks.

In the present study, effect of meat chunk size (2-3 and 4-5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was evaluated. Higher product yield (89.31%) was obtained with chunk size of 2-3 cm compared to blocks prepared from chunk size of 4-5 cm (85.12%). PH and shear force values were comparable. Among sensory attributes appearance and overall palatability was significantly higher for product prepared from chunk size of 2-3 cm. Increase in massage time from 6 min to 10 min resulted in improvement in product yield and reduction in shear force value. All the sensory attributes improved with the increasing massaging time except the flavour, which remained constant. Ten minutes of massaging time was found optimum due to higher product yield, significantly better appearance, texture and overall palatability than 6 and 8 min of massaging. In cooking time, it was found that product yield and shear force values were inversely proportional to the cooking time. Sensory attributes were comparable. Cooking time of 50 min was found optimum in view of better sensory attributes of the product than 40 and 45 min of cooking. From the present study it can be concluded that Meat chunk size of 2-3 cm, massaging time of 10 min and cooking time of 50 min was found optimum for making restructured pork blocks in the view of better sensory attributes of the product.

Quality and shelf life of cooked buffalo tripe rolls at refrigerated storage under vacuum packaging condition.

Cooked buffalo tripe rolls prepared from a combination of buffalo tripe and buffalo meat by using mincing and blade tenderization process were stored at 4 ± 1 °C in polyethylene teraphthalate laminated with polythene (PET/PE) pouches under vacuum packaging condition. The samples were evaluated for physico-chemical parameters, microbial quality and sensory attributes at regular intervals of 0, 7, 14, 21 and 28 days of storage. Significant changes were seen in physico-chemical, microbial and sensory characteristics of BTRs during storage at refrigeration temperature (4 ± 1 °C) under vacuum packaging condition. All microbial counts were well within the acceptable limits and the products did not show any signs of spoilage. Thus, BTRs prepared by mincing or BT can be best stored up to 28 days at 4 ± 1 °C under vacuum packaging.

Storage stability of smoked buffalo rumen meat product treated with ginger extract.

Smoked buffalo rumen meat products were prepared from 3 times blade tenderized buffalo tripe with 5.0% ginger extract and were subjected to various physico-chemical parameters, microbial profile and sensory quality at 25 ± 1 °C under aerobic packaging. All physico-chemical parameters, microbial counts and sensory evaluation score of ginger extract treated buffalo rumen meat product were higher compared to control. pH, moisture content, thiobarbituric acid, tyrosine values, total plate, yeast and mould and staphylococcal counts were increased and extract release volume were decreased significantly with increasing storage period. Throughout the storage period, all microbial counts and sensory evaluation score were within the acceptable limits up to storage period of 15 days at 25 ± 1 °C in LDPE pouches under aerobic packaging.

Malaria parasite liver stages render host hepatocytes susceptible to mitochondria-initiated apoptosis.

Intracellular eukaryotic parasites and their host cells constitute complex, coevolved cellular interaction systems that frequently cause disease. Among them, Plasmodium parasites cause a significant health burden in humans, killing up to one million people annually. To succeed in the mammalian host after transmission by mosquitoes, Plasmodium parasites must complete intracellular replication within hepatocytes and then release new infectious forms into the blood. Using Plasmodium yoelii rodent malaria parasites, we show that some liver stage (LS)-infected hepatocytes undergo apoptosis without external triggers, but the majority of infected cells do not, and can also resist Fas-mediated apoptosis. In contrast, apoptosis is dramatically increased in hepatocytes infected with attenuated parasites. Furthermore, we find that blocking total or mitochondria-initiated host cell apoptosis increases LS parasite burden in mice, suggesting that an anti-apoptotic host environment fosters parasite survival. Strikingly, although LS infection confers strong resistance to extrinsic host hepatocyte apoptosis, infected hepatocytes lose their ability to resist apoptosis when anti-apoptotic mitochondrial proteins are inhibited. This is demonstrated by our finding that B-cell lymphoma 2 family inhibitors preferentially induce apoptosis in LS-infected hepatocytes and significantly reduce LS parasite burden in mice. Thus, targeting critical points of susceptibility in the LS-infected host cell might provide new avenues for malaria prophylaxis.

Granulocyte transfusion in children.

We describe a single institution experience with the use of granulocyte transfusion in children. This is a retrospective analysis of 45 collections of granulocyte units obtained by apheresis after priming with dexamethasone, infused into 17 children with severe neutropenic infections. Ten children survived the acute infection. Granulocyte transfusion is a useful adjunct to antimicrobials and growth factors in post chemotherapy neutropenic sepsis and is highly effective in children with chronic granulomatous disease and life threatening infections.

Effect of age and gender on the processing characteristics of buffalo meat.

Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for developing ready to eat meat products. Intensively reared young male buffalo meat showed higher moisture, collagen solubility, sarcomere length, myofibrillar fragmentation index and water holding capacity than meat from the other animals. A higher pH, total meat pigments, salt soluble protein, emulsifying capacity and lower collagen solubility were observed in spent male buffalo meat. Spent female buffalo meat had higher fat, total collagen, muscle fibre diameter and shear force value. Sensory evaluation of pressure cooked meat chunks indicated a marked toughness in spent male and female buffalo meat samples. These results suggest that young male buffalo meat is more suitable for processing in chunks and spent male and female buffalo meat is more suitable for processing in smaller particles.

Assessing the quality of biological tissues using structure-property relationships: macro-scale tests on engineered phantoms.

The overall aim of this work is to determine the quality of biological tissues based on the relationship between the dynamic mechanical properties and their histology. Two sets of rigs have been developed for dynamic mechanical measurement, one for micro-scale testing and the other for macro-scale testing. Preliminary results using the macro-scale measurement system only are reported here. This system uses strain-controlled cyclic probing actuated by a linear stepper motor operating at actuation frequencies between 0.5Hz and 20Hz. A 1mm diameter indenter probes the specimen up to a displacement of 0.2mm and a load cell measures the resultant cyclic force. A series of tissue mimics were prepared using various formulations of gelatin and safflower oil and preliminary tests carried out to determine a suitable range of experimental variables and to establish the repeatability of the tests. The dynamic mechanical properties are expressed as amplitude ratio, phase difference and mean ratios of stress and strain, and the behaviour of these measurands with actuation frequency, mean strain and strain amplitude was observed. Results consistent with the literature were found which form a foundation for measurements on collagen-lipid biological tissues.

Development and quality evaluation of cooked buffalo tripe rolls.

Cooked buffalo tripe rolls (BTRs) were prepared from a combination of buffalo tripe (75%) and buffalo meat (25%) by using mincing (M-BTR) and blade tenderization (BT-BTR). They were stored at 4±1°C and studied for various physico-chemical, sensory and microbial qualities. Significantly (P<0.01) higher pH, shear force value, diameter shrinkage and fat percentage were observed in M-BTR and BT-BTR than control product (100% minced buffalo meat). The product yield and drip loss percentage were significantly (P<0.01) lower in BT-BTR, whereas drip loss percentage was significantly higher in M-BTR compared to controls and BT-BTR. No significant change was noticed in protein and moisture content between the different products. All physico-chemical parameters and sensory evaluation scores of M-BTR were comparable with control. Significant (P<0.01) increases were noticed in pH, moisture content, thiobarbituric acid and tyrosine values with increasing storage period, whereas the extract release volume decreased significantly. All microbial counts and sensory evaluation scores were within the acceptable limits until 15 days of storage at 4±1°C in low-density polyethylene pouches stored aerobically.

Multi-scale techniques of measuring the dynamic properties of biological tissues.

The overall aim of this study is to establish relationships between the histology of biological tissues and their mechanical properties, especially their dynamic modulus. The emphasis is on the physical scale of the probe used in relation to the size of the histological features in the material of interest. The selection of a model system (connective tissue) is described along with a corresponding gelatin-based system in which the make-up of the material can be "engineered" reproducibly. Next three experimental rigs are described with regard to their suitability for making measurements at a variety of scales; the micro-scale, the meso-scale and the macro-scale. Finally, some preliminary measurements on the micro-scale rig are presented and preliminary conclusions drawn on the methodology.