Abstract: Risperidone (RISP) is an antipsychotic agent and has
low water solubility and nontargeted delivery results in numerous
side effects. Hence, an attempt was made to develop SLNs hydrogel
for intranasal delivery of RISP to achieve maximum bioavailability
and reduction of side effects. RISP loaded SLNs composed of 1.65%
(w/v) lipid mass were produced by high shear homogenization (HSH)
coupled ultrasound (US) method using glycerylmonostearate (GMS)
or Imwitor 900K (solid lipid). The particles were loaded with 0.2%
(w/v) of the RISP & surface-tailored with a 2.02% (w/v) non-ionic
surfactant Tween® 80. Optimization was done using 32 factorial
design using Design Expert® software. The prepared SLNs
dispersion incorporated into Polycarbophil AA1 hydrogel (0.5%
w/v). The final gel formulation was evaluated for entrapment
efficiency, particle size, rheological properties, X ray diffraction, in
vitro diffusion, ex vivo permeation using sheep nasal mucosa and
histopathological studies for nasocilliary toxicity. The entrapment
efficiency of optimized SLNs was found to be 76 ± 2%,
polydispersity index
Abstract: The purpose of this paper is to examine gas transport
behavior of mixed matrix membranes (MMMs) combined with
porous particles. Main existing models are categorized in two main
groups; two-phase (ideal contact) and three-phase (non-ideal contact).
A new coefficient, J, was obtained to express equations for estimating
effect of the particle porosity in two-phase and three-phase models.
Modified models evaluates with existing models and experimental
data using Matlab software. Comparison of gas permeability of
proposed modified models with existing models in different MMMs
shows a better prediction of gas permeability in MMMs.
Abstract: Animal fats (camel, sheep, goat, rabbit and chicken)
and vegetable oils (corn, sunflower, palm oil and olive oil) were
substituted with different proportions (1, 5, 10 and 20%) of lard.
Fatty acid composition in TG and 2-MG were determined using
lipase hydrolysis and gas chromatography before and after
adulteration. Results indicated that, genuine lard had a high
proportion (60.97%) of the total palmitic acid at 2-MG. However, it
was 8.70%, 16.40%, 11.38%, 10.57%, 29.97 and 8.97% for camel,
beef, sheep, goat, rabbit and chicken, respectively. It could be noticed
also the position-2-MG is mostly occupied by unsaturated fatty acids
among all tested fats except lard. Vegetable oils (corn, sunflower,
palm oil and olive oil) revealed that the levels of palmitic acid
esterifies at 2-MG position was 6.84, 1.43, 9.86 and 1.70%,
respectively. It could be observed also the studied oils had a higher
level of unsaturated fatty acids in the same position, compared with
animal fats under investigation. Moreover, palmitic acid esterifies at
2-MG and PAEF increased gradually as the substituted levels
increased among all tested fat and oil samples. Statistical analysis
showed that the PAEF correlated well with lard level. The detection
of lard in some commercial processed foods (5 French fries, 4 Butter
fats, 5 processed meat and 6 candy samples) was carried out. Results
revealed that 2 samples of French fries and 4 samples of processed
meat contained lard due to their higher PAEF, while butter fat and
candy were free of lard.
Abstract: Domestic goats (Capra hircus) are extremely diverse
species and principal animal genetic resource of the developing
world. These facilitate a persistent supply of meat, milk, fibre, and
skin and are considered as important revenue generators in small
pastoral environments. This study aimed to fingerprint β-LG gene at
PCR-RFLP level in native Saudi goat breeds (Ardi, Habsi and Harri)
in an attempt to have a preliminary image of β-LG genotypic patterns
in Saudi breeds as compared to other foreign breeds such as Indian
and Egyptian. Also, the Phylogenetic analysis was done to investigate
evolutionary trends and similarities among the caprine β-LG gene
with that of the other domestic specie, viz. cow, buffalo and sheep.
Blood samples were collected from 300 animals (100 for each breed)
and genomic DNA was extracted. A fragment of the β-LG gene
(427bp) was amplified using specific primers. Subsequent digestion
with Sac II restriction endonuclease revealed two alleles (A and B)
and three different banding patterns or genotypes i.e. AA, AB and
BB. The statistical analysis showed a general trend that β-LG AA
genotype had higher milk yield than β-LG AB and β-LG BB
genotypes. Nucleotide sequencing of the selected β-LG fragments
was done and submitted to GenBank NCBI (Accession No.
KJ544248, KJ588275, KJ588276, KJ783455, KJ783456 and
KJ874959). Phylogenetic analysis on the basis of nucleotide
sequences of native Saudi goats indicated evolutional similarity with
the GenBank reference sequences of goat, Bubalus bubalis and Bos
taurus. However, the origin of sheep which is the most closely
related from the evolutionary point of view, was located some
distance away.
Abstract: A total of 150 meat type chickens comprising 50 each
of Arbor Acre, Marshall and Ross were used for this study which
lasted for 10 weeks at the Federal University of Agriculture,
Abeokuta, Nigeria. Growth performance data were collected from the
third week through week 10 and data obtained were analysed using
the Generalized Linear Model Procedure. Heritability estimates (h2)
for body dimensions carried out on the chicken strains ranged from
low to high. Marshall broiler chicken strain had the highest h2 for
body weight 0.46±0.04, followed by Arbor Acre and Ross with h2
being 0.38±0.12 and 0.26±0.06, respectively. The repeatability
estimates for body weight in the three broiler strains were high, and it
ranged from 0.70 at week 4 to 0.88 at week 10. Relationships
between the body weight and linear body measurements in the broiler
chicken strains were positive and highly significant (p > 0.05).
Abstract: Soy protein is a common ingredient added to processed meats to enhance its functional characteristics. In our study, soybean products (fermented soy Natto and protein hydrolysate) containing hydrolyzed peptides and amino acids, with or without ascorbic acid were added to burger in order to improve its quality characteristics. Results showed that soy additives significantly increased moisture and protein content and reduced (P < 0.05) fat values. Ash content did not affect with Natto additive. Color tools, lightness and yellowness were higher (P
Abstract: We used 24 Ile de France lambs, weighing between 15 and 32 kg (BW). Treatments were supplemented with concentrate: “in nature” sugarcane (IN), sugarcane hydrolyzed using 0.6% calcium oxide (CaO) under aerobic condition (AER), and sugarcane hydrolyzed using 0.6% CaO under anaerobic condition (ANA), constituting a completely randomized design with eight repetitions per treatment. Lambs were housed in individual stalls and fed into the through, allowing 10% of leftovers. Lambs were slaughtered when body weight reached 32 kg. The following parameters were determined on Longissimu lumborum muscle of hot and cold carcasses: pH and color, 45 minutes and 24 hours after slaughtering. Qualitative analysis of the meat were performed in the loins, water-holding capacity (WHC), cooking loss (CL), and shear force (SF). We used a completely randomized design with three treatments and eight repetitions. Means were compared by Tukey test at 5% significance. A higher value for redness (a*) 45 minutes after slaughter (10.48) were found for lambs fed hydrolyzed under anaerobic conditions sugarcane. The other qualitative characteristics of meat were not affected by treatments (P >0.05). The comparison of meat quality resulting from the treatments shows that it is possible to feed in nature sugarcane to lambs, thus waiving hydrolyses process and the spending with alkalizing agent.
Abstract: The aim of the current research was to determine
quality parameters changes of dried venison during storage. Protein,
fat and moisture content dynamics as well microbiological quality
was analyzed. For the experiments the meat (0.02×4.00×7.00 cm)
pieces were marinated in “teriyaki sauce” marinade (composition:
teriyaki sauce, sweet and sour sauce, taco sauce, soy sauce, American
BBQ sauce hickory, sesame oil, garlic, garlic salt, tabasco red pepper
sauce) at 4±2°C temperature for 48±1h. Sodium monophosphate
(E339) was also added in part of marinade to improve the meat
textural properties. After marinating, meat samples were dried in
microwave-vacuum drier MUSSON–1, packaged in vacuum pouches
made from polymer film (PA/PE) with barrier properties and storage
for 4 months at 18±1°C temperature in dark place. Dried venison
samples were analyzed after 0, 35, 91 and 112 days of storage.
During the storage total plate counts of dried venison samples
significantly (p
Abstract: Because of the outbreak of mad cow disease and bird flu, consumers have become more concerned with quality and safety of meat and poultry. As a consequence, meat traceability has been implemented as a tool to raise the standard in the meat production industry. In Thailand, while traceability is relatively common among the manufacturer-wholesaler-retailers cycle, it is rarely used as a marketing tool specifically designed to persuade consumers who are the actual meat endusers. Therefore, the present study attempts to understand what influences consumers to spread their words-of-mouth (WOM) regarding meat with traceability by conducting a study in Thailand where research in this area is rather scant. Data were collected from one hundred and sixty-seven consumers in the northeastern region and analyzed with SEM. The study results reveal that perceived usefulness of traceability system, social norms, and product class knowledge are significant antecedents where consumers spread positive words regarding meat with traceability system. A number of theoretical and managerial implications as well as future study directions are offered at the end of this study report.
Abstract: The aim of this study was to analyze selected quality characteristics of cooked pork sausages manufactured with the addition of Sea buckthorn (Hippophae rhamnoides L.) berries preparations. Stuffings of model sausages consisted of pork, backfat, water and additives such a curing salt and sodium isoascorbate. Functional additives used in production process were two preparations obtained from dried Sea buckthorn berries in form of powder and brew. Powder of dried berries was added in amount of 1 and 3 g, while water infusion as a replacement of 50 and 100% ice water included in meat products formula. Control samples were produced without functional additives. Experimental stuffings were heat treated in water bath and stored for 4 weeks under cooled conditions (4±1ºC). Physical parameters of colour, texture profile and technological parameters as acidity, weight losses and water activity were estimated. The effect of Sea buckthorn berries preparations on lipid oxidation during storage of final products was determine by TBARS method.
Studies have shown that addition of Sea buckthorn preparations to meat-fatty batters significant (P≤0.05) reduced the pH values of sausages samples after thermal treatment. Moreover, the addition of berries powder caused significant differences (P ≤ 0.05) in weight losses after cooking process. Analysis of results of texture profile analysis indicated, that utilization of infusion prepared from Sea buckthorn dried berries caused increase of springiness, gumminess and chewiness of final meat products. At the same time, the highest amount of Sea buckthorn berries powder in recipe caused the decrease of all measured texture parameters. Utilization of experimental preparations significantly decreased (P≤0.05) lightness (L* parameter of color) of meat products. Simultaneously, introduction of 1 and 3 grams of Sea buckthorn berries powder to meat-fatty batter increased redness (a* parameter) of samples under investigation. Higher content of substances reacting with thiobarbituric acid was observed in meat products produced without functional additives. It was observed that powder of Sea buckthorn berries added to meat-fatty batters caused higher protection against lipid oxidation in cooked sausages.
Abstract: The purpose of this paper is to synthesize the research result of brand Identities of Thai Halal brands which related to the way of life for Thai Muslims. The results will be transforming to Thai Halal Brands packaging and label design. The expected benefit is an alternative of marketing strategy for brand building process for Halal products in Thailand. Four elements of marketing strategies which necessary for the brand identity creation is the research framework: consists of Attributes, Benefits, Values and Personality. The research methodology was applied using qualitative and quantitative; 19 marketing experts with dynamic roles in Thai consumer products were interviewed. In addition, a field survey of 122 Thai Muslims selected from 175 Muslim communities in Bangkok was studied. Data analysis will be according to 5 categories of Thai Halal product: 1) Meat 2) Vegetable and Fruits 3) Instant foods and Garnishing ingredient 4) Beverages, Desserts and Snacks 5) Hygienic daily products.
The results will explain some suitable approach for brand Identities of Thai Halal brands as are: 1) Benefit approach as the characteristics of the product with its benefit. The brand identity created transform to the packaging design should be clear and display a fresh product 2) Value approach as the value of products that affect to consumers’ perception. The brand identity created transform to the packaging design should be simply look and using a trustful image 3) Personality approach as the reflection of consumers thought. The brand identity created transform to the packaging design should be sincere, enjoyable, merry, flamboyant look and using a humoristic image.
Abstract: The present study consisted of an applied test in meat
system to assess the effectiveness of three bio agents bacteriocinproducing
strains: Lm24: Lactobacillus sakei, Lm14and Lm25:
Pediococcus spp. Two tests were carried out: The ex situ test was
intended for three batches added with crude bacteriocin solutions at
12.48 AU/ml for Lm25 and 8.4 AU/ml for Lm14 and Lm24. However, the
in situ one consisted of four batches; three of them inoculated with
one bacteriocinogenic Lm25, Lm14, Lm24, respectively. The fourth one
was used in mixture: Lm14+m24 at approximately of 107 CFU/ml. The
two used tests were done in the presence of the pathogen
St. aureus ATCC 6538, as a test strain at 103 CFU/ml. Another batch
served as a positive or a negative control was used too. The
incubation was performed at 7°C. Total viable counts, staphylococci
and lactic acid bacteria, at the beginning and at selected times with
interval of three days were enumerated. Physico-chemical
determinations (except for in situ test): pH, dry mater, sugars, fat and
total protein, at the beginning and at end of the experiment, were
done, according to the international norms. Our results confirmed the
ex situ effectiveness. Furthermore, the batches affected negatively the
total microbial load over the incubation days, and showed a
significant regression in staphylococcal load at day seven, for Lm14,
Lm24, and Lm25 of 0.73, 2.11, and 2.4 log units. It should be noticed
that, at the last day of culture, staphylococcal load was nil for the
three batches. In the in situ test, the cultures displayed less inhibitory
attitude and recorded a decrease in staphylococcal load, for Lm14,
Lm24, Lm25, Lm14+m24 of 0.73, 0.20, 0.86, 0.032 log units. Therefore,
physicochemical analysis for Lm14, Lm24, Lm25, Lm14+m24 showed an
increase in pH from 5.50 to 5.77, 6.18, 5.96, 7.22, a decrease in dry
mater from 7.30% to 7.05%, 6.87%, 6.32%, 6.00%.This result
reflects the decrease in fat ranging from 1.53% to 1.49%, 1.07%,
0.99%, 0.87%; and total protein from 6.18% to 5.25%, 5.56%,
5.37%, 5.5%. This study suggests that the use of selected strains as
Lm25 could lead to the best results and would help in preserving and
extending the shelf life of lamb meat.
Abstract: This paper presents a complete dynamic modeling
of a membrane distillation process. The model contains two
consistent dynamic models. A 2D advection-diffusion equation
for modeling the whole process and a modified heat equation
for modeling the membrane itself. The complete model describes
the temperature diffusion phenomenon across the feed, membrane,
permeate containers and boundary layers of the membrane. It gives
an online and complete temperature profile for each point in the
domain. It explains heat conduction and convection mechanisms that
take place inside the process in terms of mathematical parameters, and
justify process behavior during transient and steady state phases. The
process is monitored for any sudden change in the performance at any
instance of time. In addition, it assists maintaining production rates
as desired, and gives recommendations during membrane fabrication
stages. System performance and parameters can be optimized
and controlled using this complete dynamic model. Evolution of
membrane boundary temperature with time, vapor mass transfer along
the process, and temperature difference between membrane boundary
layers are depicted and included. Simulations were performed over
the complete model with real membrane specifications. The plots
show consistency between 2D advection-diffusion model and the
expected behavior of the systems as well as literature. Evolution
of heat inside the membrane starting from transient response till
reaching steady state response for fixed and varying times is
illustrated.
Abstract: The aim of this trial was to evaluate fatty acid profile of meat from lambs fed on diets containing 0, 12.5 and 25.0% mulberry hay as a substitute for the concentrate. Twenty-four feedlot Ile de France lambs (average weight of 15kg and average age of 60 days) were randomized to receive the different diets and slaughtered at 32kg body weight. Increases were observed in the concentrations of the saturated pentadecanoic, heptadecanoic and arachidic fatty acids; of the monounsaturated nervonic fatty acid and of the polyunsaturated α-linolenic, ɣ-linolenic and eicosapentaenoic fatty acids. Increased conjugated linoleic acid (CLA) was also found in the meat of lambs fed on 12.5% mulberry hay. In addition, the omega-3 composition was augmented, while the omega-3/omega-6 ratio was decreased in mulberry hay-fed animals. In conclusion, a more desirable fatty acid profile was observed in lamb meat following the substitution of mulberry hay in the concentrate of fed, resulting in improved nutritional characteristics of the meat.
Abstract: In this work the concentration of steepwater from corn starch industry is monitored using ultrafiltration membrane. The aim was to examine the conditions of ultrafiltration of steepwater by applying the membrane of 2.5nm. The parameters that vary during the course of ultrafiltration, were the transmembrane pressure, flow rate, while the permeate flux and the dry matter content of permeate and retentate were the dependent parameter constantly monitored during the process. Experiments of ultrafiltration are conducted on the samples of steepwater, which were obtained from the starch wet milling plant „Jabuka“ Pancevo. The procedure of ultrafiltration on a single-channel 250mm lenght, with inner diameter of 6.8mm and outer diameter of 10mm membrane were carried on. The membrane is made of a-Al2O3 with TiO2 layer obtained from GEA (Germany). The experiments are carried out at a flow rate ranging from 100 to 200lh-1 and transmembrane pressure of 1-3 bars. During the experiments of steepwater ultrafiltration, the change of permeate flux, dry matter content of permeate and retentate, as well as the absorbance changes of the permeate and retentate were monitored. The experimental results showed that the maximum flux reaches about 40lm-2h-1. For responses obtained after experiments, a polynomial model of the second degree is established to evaluate and quantify the influence of the variables. The quadratic equitation fits with the experimental values, where the coefficient of determination for flux is 0.96. The dry matter content of the retentate is increased for about 6%, while the dry matter content of permeate was reduced for about 35-40%, respectively. During steepwater ultrafiltration in permeate stays 40% less dry matter compared to the feed.
Abstract: Proximate composition (moisture, protein, total fat, and total ash) and textural characteristics (hardness, adhesiveness, springiness, cohesiveness, chewiness and firmness and work of shear) of cooked sausages formulated from mechanically deboned chicken meat (MDCM) with addition of chicken offal (heart, gizzard or liver) were investigated. Chicken offal replaced equal weight (15 kg) of MDCM in standard sausage formulation. Regarding proximate composition sausage with heart addition was significantly (P
Abstract: The objectives of this study were to isolate LAB from various sources, dietary supplement, Thai traditional fermented food, and freshwater fish and to characterize their potential as probiotic cultures. Out of 1,558 isolates, 730 were identified as LAB based on isolation on MRS agar supplemented with a bromocresol purple indicator&CaCO3 and Gram-positive, catalase- and oxidase-negative characteristics. Eight isolates showed the potential probiotic properties including tolerance to acid, bile salt & heat, proteolytic, amylolytic & lipolytic activities and oxalate-degrading capability. They all showed the antimicrobial activity against some Gram-negative and Gram-positive pathogenic bacteria. Based on 16S rDNA sequence analysis, they were identified as Enterococcus faecalis BT2 & MG30, Leconostoc mesenteroides SW64 and Pediococcus pentosaceous BD33, CF32, NP6, PS34 & SW5. The health beneficial effects and food safety will be further investigated and developed as a probiotic or protective culture used in Nile tilapia belly flap meat fermentation.
Abstract: With the objective of characterizing the profile and performance of energy use by slaughterhouses, surveys and audits were performed in two different facilities located in the northeastern region of Portugal. Energy consumption from multiple energy sources was assessed monthly, along with production and costs, for the same reference year. Gathered data was analyzed to identify and quantify the main consuming processes and to estimate energy efficiency indicators for benchmarking purposes. Main results show differences between the two slaughterhouses concerning energy sources, consumption by source and sector, and global energy efficiency. Electricity is the most used source in both slaughterhouses with a contribution of around 50%, being essentially used for meat processing and refrigeration. Natural gas, in slaughterhouse A, and pellets, in slaughterhouse B, used for heating water take the second place, with a mean contribution of about 45%. On average, a 62 kgoe/t specific energy consumption (SEC) was found, although with differences between slaughterhouses. A prominent negative correlation between SEC and carcass production was found specially in slaughterhouse A. Estimated Specific Energy Cost and Greenhouse Gases Intensity (GHGI) show mean values of about 50 €/t and 1.8 tCO2e/toe, respectively. Main results show that there is a significant margin for improving energy efficiency and therefore lowering costs in this type of non-energy intensive industries.
Abstract: Gastrointestinal parasitic infections are common health problems in sub-Saharan Africa. A cross- sectional study was carried out to determine the prevalence of gastrointestinal parasites among workers in major abattoirs in Port Harcourt, Nigeria. These abattoirs are located in Trans-Amadi, Rumuodumaya, Mile III and Easter-by-Pass. Formol-ether concentration technique was used to isolate the ova and cysts from faecal samples. Out of 201 workers (herdsmen, butchers, and cleaners) investigated for the presence of these parasites, 89 (44.2%) were infected with one or more parasites. The prevalence of the parasites among herdsmen and cleaners was significantly (P0.05) difference in the prevalence of gastrointestinal parasites in relation to age. Parasites identified included Ascaris lumbricoide (33.3%), tapeworm (4.97%), Entamoeba histolytica (5.47%), hookworms (13.9%), Trichuris trichiura (9.95%), Gardia lamblia (3.48%), and Schistosoma mansoni (1.9%). The frequency of A. lumbricoide was significantly (P
Abstract: The purpose of this research is to analyze the marketing strategies of Thai Halal products which related to the way of life for Thai Muslims. The expected benefit is the marketing strategy for brand building process for Halal products in Thailand. 4 elements of marketing strategies which necessary for the brand identity creation is the research framework: consists of Attributes, Benefits, Values and Personality. The research methodology was applied using qualitative and quantitative; 19 marketing experts with dynamic roles in Thai consumer products were interviewed. In addition, a field survey of 122 Thai Muslims selected from 175 Muslim communities in Bangkok was studied. Data analysis will be according to 5 categories of Thai Halal product: 1) Meat 2) Vegetable and Fruits 3) Instant foods and Garnishing ingredient 4) Beverages, Desserts and Snacks 5) Hygienic daily products; such as soap, shampoo and body lotion. The results will explain some suitable representation in the marketing strategies of Thai Halal products as are: 1) Benefit; the characteristics of the product with its benefit. Consumers will purchase this product with the reason of; it is beneficial nutrients product, there are no toxic or chemical residues. Fresh and clean materials 2) Attribute; the exterior images that attract to consumer. Consumers will purchase this product with the reason of; there is a standard proof mark, food and drug secure proof mark and Halal products mark. Packaging and its materials should be draw attention. Use an attractive graphic. Use outstanding images of product, material or ingredients. 3) Value; the value of products that affect to consumers perception; it is healthy products. Accumulate quality of life. It is a product of expertise, manufacturing of research result. Consumers are important. It’s sincere, honest and reliable to all. 4) Personality; reflection of consumers thought. The Personality feedback to them after they were consumes this product; they are health care persons. They are the rational person, moral person, justice person and thoughtful person like a progressive thinking.