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  • 1
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    The Ocean Reanalyses Intercom parison Project (ORA - IP) (2015)
    Details
    Publication Date: 2022-06-20
    Description: Uncertainty in ocean analysis methods and deficiencies in the observing system are major obstacles for the reliable reconstruction of the past ocean climate. The variety of existing ocean reanalyses is exploited in a multi-reanalysis ensemble to improve the ocean state estimation and to gauge uncertainty levels. The ensemble-based analysis of signal-to-noise ratio allows the identification of ocean characteristics for which the estimation is robust (such as tropical mixed-layer-depth,upper ocean heat content), and where large uncertainty exists (deep ocean, Southern Ocean, sea-ice thickness, salinity), providing guidance for future enhancement of the observing and data assimilation systems.
    Description: This work has been partially funded by the European Commission funded projects MyOcean, MyOcean2 and COMBINE; by the GEMINA project-funded bythe Italian Ministry for Environment; by the NERC-funded VALOR project; by the NERC-funded NCEO program; by the Research Program on Climate Change adaptation of the Ministry of Education, Culture, Sports, Science and Technology of the Japanese government; by the Joint UK DECC/Defra Met Office Hadley Centre Climate Programme (GA01101); by NASA’s Modeling Analysis and Prediction Program under WBS 802678.02.17.01.25 and by the NASA Physical Oceanography Program; by the NOAA's Climate Observation Division (COD); by the LEFE/GMMC French national program.
    Description: Published
    Description: s80-s97
    Description: 4A. Clima e Oceani
    Description: JCR Journal
    Description: open
    Keywords: Global ocean–sea-ice modelling ; Ocean model comparisons ; DATA ASSIMILATION SCHEME ; multi-analysis ensemble ; Ocean climate ; 03. Hydrosphere::03.01. General::03.01.04. Ocean data assimilation and reanalysis
    Repository Name: Istituto Nazionale di Geofisica e Vulcanologia (INGV)
    Type: article
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  • 2
    Electronic Resource
    Electronic Resource
    Infrared Absorptiometry for Quantitative Determination of Boron Hydrides in Presence of Pentaborane (1954)
    s.l. : American Chemical Society
    Analytical chemistry 26 (1954), S. 1027-1031 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac60090a020
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Enzymic Lipid Peroxidation in Microsomal Fractions from Beef Skeletal Muscle (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Enzymic lipid peroxidation in microsomes isolated from beef muscle (longissimus dorsi: LD) has been demonstrated. The reaction requirad NADPH or NADH, ADP, and Fe2+ or Fe3+. The optimum pH of the reaction was approximately 6.5. The rate of oxidation was higher with NADPH than with NADH and also higher with Fe2+ than with Fe3+. For microsomes isolated from the LD muscles stored for 3–11 days postmortem at 4°C, the rate of oxidation at pH 6.8 and with 0.1 mM NADPH, 0.1 mM ADP and 0.015 mM Fe3+ ranged from 4.89–16.52 nmoles malonaldehyde per mg protein for 30 min incubation at 36°C. Prolonged storage of the intact muscles at 4°C considerably reduced the oxidative enzymic activity of the isolated microsomes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13186.x
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  • 4
    Electronic Resource
    Electronic Resource
    Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality-Indicating Characteristics of Beef Carcasses (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Electrical stimulation, both high-voltage (HVES; 55OV) and low-voltage (LVES; 35V), resulted in brighter, more youthful appearing color of lean as compared to that of controls (not stimulated). There were no differences attributable to electrical stimulation for marbling or “heat-ring” score. Contrasts were made between LVES-A (35V), LVES-B (60V) and nonstimulated sides. LVES-A resulted in brighter color of lean but lower marbling scores than did LVES-B. LVES-B produced brighter lean color and lower “heat-ring” scores as compared to that of controls. Use of LVES-A resulted in higher marbling scores as compared to that of controls. “Shackled” sides of LVES (both A and B) carcasses had significantly higher incidences of iridescence and two-toning than did the “Free” sides and the controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13229.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Time Postmortem of Electrical Stimulation and Postmortem Chilling Method on Pork Quality and Palatability Traits (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Twenty market hogs were used in this study to determine the effects of electrical stimulation (ES) administered at various times postmortem (5, 15-20, or 30-40 min) and chilling treatment (Conventional = 24 hr at 0-2°C, or Rapid = 34°C for 3 hr then 0-2°C for 21 hr) on pork quality and palatability traits. The findings of this study indicated that ES of hog carcasses, particularly at 5 or 15-20 min postmortem, detrimentally affects quality by inducing a paler color, reducing muscle firmness, and increasing muscle separation. Rapid chilling lessened these detrimental effects. Cooking loss, cooking time. shear force values, and palatability traits were not affected by ES or chilling rate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13733.x
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  • 6
    Electronic Resource
    Electronic Resource
    Assessing Palatability Characteristics of Beef Destined for Retail Distribution (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Beef strip loins (n=723) were obtained from nine different suppliers and were evaluated for certain quality-indicating characteristics and fat thickness. After detailed sensory evaluation, several differences in palatability were found when comparing all suppliers. When stratified according to marbling and fat thickness, those steaks with marbling scores of “Slight-minus” regardless of fat thickness received the lowest ratings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05068.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Freezing Temperature on Weight Loss and Quality Characteristics of Beef Liver, Kidney, Heart, and Tongue (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Temperature at which variety meats were frozen (—126°C, -34°C, - 18°C, -8°C) had little effect on weight loss, color, appearance, odor or tenderness of beef liver, kidney, heart and tongue, before, during or after thawing and retail display. Freezing of variety meats at -34°C, as opposed to -126°C: (a) appeared to minimize weight losses associated with thawing, retail display and/or application of pressure; (b) did not materially affect color of meat surfaces during retail display; (c) might improve overall appearance enough to increase retail caselife; and (d) did not affect off-odor incidence or tenderness of variety meats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05070.x
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  • 8
    Electronic Resource
    Electronic Resource
    Postmortem Muscle Metabolism and Meat Tenderness (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Left sides of 75 steers were electrically stimulated (ES) and right sides were nonstimulated controls (NES). NES sides had the highest pH, lowest temperature, were slower-metabolizing (lower R values), and produced steaks that had the least desirable sensory ratings compared to ES sides. Carcass weight, fat thickness, temperature and pH accounted for 31, 32, 34 and 16% of the variation, respectively, in overall tenderness ratings for steaks from NES sides and accounted for 0, 0, 0 and 7% of the variation, respectively, for steaks from ES sides. R values accounted for 28 and 32% of the variation in overall tenderness ratings of steaks derived from NES and ES sides, respectively. Thus, metabolic rate (R value) is a good indicator of postmortem tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14780.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams (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: Fifteen bone-in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium-containing additives were replaced with potassium-containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P〈0.05); those made with KCl (100% or 50%) had the highest (P〈0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P〈0.05) off-flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did use of KCl.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12880.x
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  • 10
    Electronic Resource
    Electronic Resource
    Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature (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: Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P 〈 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P 〈 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05030.x
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