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  • 1
    Electronic Resource
    Electronic Resource
    First experimental experience with a VUV polarimeter at BESSY : INTERNATIONAL CONFERENCE ON SYNTHROTRON RADIATION INSTRUMENTATION TSUKABA (JAPAN) (1989)
    [S.l.] : American Institute of Physics (AIP)
    Review of Scientific Instruments 60 (1989), S. 2213-2215 
    Details
    ISSN: 1089-7623
    Source: AIP Digital Archive
    Topics: Physics , Electrical Engineering, Measurement and Control Technology
    Notes: A polarimeter has been designed and built to completely analyze the state of polarization of VUV radiation. It is based on the changes in amplitude and phase occurring upon reflection from a metal surface. The first experimental experience indicates the usefulness of this device provided the alignment problem can be solved satisfactorily.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.1140824
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  • 2
    Electronic Resource
    Electronic Resource
    A flexible high-energy toroidal grating monochromator at Bessy : INTERNATIONAL CONFERENCE ON SYNCHROTRON RADIATION INSTRUMENTATION (1989)
    [S.l.] : American Institute of Physics (AIP)
    Review of Scientific Instruments 60 (1989), S. 2097-2100 
    Details
    ISSN: 1089-7623
    Source: AIP Digital Archive
    Topics: Physics , Electrical Engineering, Measurement and Control Technology
    Notes: A toroidal grating monochromator, the HE-TGM-2, designed for medium high resolution and high transmission in the spectral range 100–730 eV, has been installed and tested at the Berlin electron storage ring BESSY. Having a conventional configuration, namely a prefocusing mirror and an entrance slit, the resolution of the HE-TGM-2 is essentially independent of the source size and position of the stored electron beam. Gas phase photoionization spectra of free atoms and molecules as well as photoemission experiments on solid surfaces have been used to characterize this monochromator.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.1140835
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  • 3
    Electronic Resource
    Electronic Resource
    Circularly polarized synchrotron radiation from the crossed undulator at BESSY : Proceedings of the 4th international conference on synchrotron radiation instrumentation (1992)
    [S.l.] : American Institute of Physics (AIP)
    Review of Scientific Instruments 63 (1992), S. 339-342 
    Details
    ISSN: 1089-7623
    Source: AIP Digital Archive
    Topics: Physics , Electrical Engineering, Measurement and Control Technology
    Notes: The first experimental results from a double undulator with crossed magnetic fields for producing circularly polarized synchrotron radiation in the vacuum ultraviolet-soft x-ray range are presented. The observed variation of the extent of circularly polarized radiation with photon energy is discussed. A strong dependence of the state and degree of polarization on the exact details of the tuning of the two undulators and the monochromator is observed. This probably accounts for the measured degree of polarization being smaller than theoretically expected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.1142750
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Fragmentation Method and Formulation on the Quality of Patties Made from Restructured Spent Layer Meat (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Poultry patties were prepared from spent layer meat fragmented by flake cutting or grinding (0.64 cm and 2.54 cm openings). The formulation consisted of either 100% breast meat, 50–50 breast and leg meat combination or 100% leg meat. Acceptability scores for both flavor and texture were highest for breast meat patties and lowest for leg meat patties. TBA (2-thiobarbituric acid) values showed increases for all treatments at all storage periods. Water-holding capacity (WHC) was highest for breast meat patties. Shear and resistance-to-tear (RTT) values showed that flaked-cut breast meat patties had the lowest shear values but the highest level of cohesiveness. The coarsely ground patties had higher shear values and lower RTT values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06595.x
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  • 5
    Electronic Resource
    Electronic Resource
    Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three types of mechanically deboned spent layer meat (MDSL) were found to have adjusted protein efficiency ratios (PER) equivalent or superior to a standard (casein) diet. These same materials proved to be good sources of calcium, iron and zinc. Percentage protein ranged from 15.39 for MDSL from whole spent layers to 16.55 for MDSL from spent layer frames with wings. Fat levels were highest for whole birds (20.41%) and lowest for frames without skin (16.84%). High levels of unsaturated fatty acids were found to be associated with these products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10143.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF CARBON DIOXIDE AND NITROGEN ATMOSPHERES ON THE QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT DURING FROZEN AND NON-FROZEN STORAGE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of different storage atmospheres (100% CO2, 30% CO2, N2, or air) on several characteristics of high-fat and low-fat mechanically deboned chicken meat (MDCM) were investigated. Samples were stored at 5°C for up to 10 days or at −20°C for 2 months. The use of 100% CO2 repressed the total aerobic bacterial numbers of MDCM when held at 5°C. Numbers of anaerobic organisms were reduced for only the high-fat MDCM stored at 5°C. TBA values of high-fat MDCM stored under N, at 5°C and −20°C were lower than those of all other treatments. Storage under CO2 -enriched atmospheres caused significant (P 〉 0.05) decreases in pH. However, this effect was not apparent after prolonged storage. Gardner L values of samples exposed to 100% CO1 were higher and a+ values were lower than other treatment samples. Percent metmyoglobin in high-fat MDCM increased with storage time at −20°C. None of the samples showed any detectable metmyoglobin reducing activity. Oxygen uptake rate after addition of high-fat MDCM homogenates decreased with time; no effect was observed with low-fat MDCM. Samples frozen immediately after treatment with the various gases had better keeping quality than those held for 3 days at 5°C prior to freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04121.x
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  • 7
    Electronic Resource
    Electronic Resource
    QUALITY AND SENSORY CHARACTERISTICS OF MECHANICALLY DEBONED SPENT LAYER MEAT CHILLED WITH LIQUID NITROGEN AND CARBON DIOXIDF “SNOW” (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mechanically deboned spent layer meat (MDSLM) was chilled with liquid nitrogen (LN), or CO2 snow and frozen in an air blast freezer. Samples of this material were held at either 2°C for 8 days of storage or −18°C for up to 6 months of frozen storage. CO2-treated samples held for 8 days at 2°C had higher TBA values and higher expansion values than LN2-treated samples. No differences in TBA value or can pressure were noted for samples stored at −18°C. LN2 and CO2-treated samples were less pink than control samples after 6 months storage at −18°C. Chilling with LN, and CO2 and holding at 2°C resulted in increased shelf life as evaluated by a sensory panel; the opposite effect was noted for storage at −18°C. Samples stored at 2°C showed comparable numbers of microorganisms but resulted in different sensory properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04122.x
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  • 8
    Electronic Resource
    Electronic Resource
    PROTEIN EFFICIENCY RATIO AND LEVELS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED POULTRY MEAT (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three different types of mechanically deboned poultry meat (MDPM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDPM included material from broiler skinless necks (protein 15.3%, fat 7.9%, moisture 76.7%), broiler backs (protein 11.9%, fat 24%, moisture 63.1%), and a combination of skinless necks and backs (protein 13.7%, fat 17.0%, moisture 69.0%). Protein efficiency ratios (PER) were determined for each type using casein as the standard diet. MDPM from skinless necks had an adjusted PER value of 2.65 which was comparable to the standard casein diet. The combination of necks and backs MDPM also resulted in a PER value that was comparable to the standard casein diet. PER values for MDPM from backs were significantly lower possibly due to protein alternation as a result of rancidity. Amino acids, fatty acids, caloric content and selected trace minerals were measured also.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02441.x
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  • 9
    Electronic Resource
    Electronic Resource
    USE OF CHEMICAL COMPOUNDS AND A ROSEMARY SPICE EXTRACT IN QUALITY MAINTENANCE OF DEBONED POULTRY MEAT (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02155.x
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  • 10
    Electronic Resource
    Electronic Resource
    GROWTH PATTERNS OF SELECTED PSYCHROPHILIC MICROORGANISMS IN COOKED AND UNCOOKED ASEPTICALLY PROCURED TURKEY MEAT (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sterile muscle tissue, removed aseptically from the breast of a turkey reared under commercial conditions, was inoculated with psychrophilic microorganisms capable of causing spoilage. The growth patterns of these microorganisms were compared in the cooked and uncooked samples of this sterile meat when stored at 5°C and 20°C. Similar growth patterns were exhibited in both types of meat. At points on the growth curves where significant differences did occur between the two types of meat, levels of growth in the cooked meat were higher. The growth pattern of a mixed culture comprised of an Alcaligenes species and a Flavobecterium species was compared to that of Pseudomonas fluorescens in both types of meat stored at both temperatures. Muscle tissue inoculated with the mixed culture consistently contained greater numbers of bacteria than meat inoculated with the pure culture. Uncooked sterile turkey meat remained in good condition, both in appearance and bacteriologically, for at least one year when stored at above freezing temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04826.x
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