The Relation of Ultra-Violet light and temperature during aging to quality of beef.
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The Relation of Ultra-Violet light and temperature during aging to quality of beef.

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Published by State College of Washington, Agricultural Experiment Station in Pullman, Wash .
Written in English


  • Beef -- Preservation,
  • Beef -- Storage,
  • Ultraviolet radiation -- Industrial applications

Book details:

Edition Notes

Other titlesUtility grade short loins.
StatementJerry Sotola ... [et al.].
SeriesBulletin / State College of Washington. Agricultural Experiment Station -- no. 431., Bulletin (State College of Washington. Agricultural Experiment Station) -- no. 431.
ContributionsSotola, Jerry, 1897-
The Physical Object
Pagination16 p. ;
Number of Pages16
ID Numbers
Open LibraryOL17519397M

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EMMA is a ground mounted mirror and fresnel lens based accelerated aging protocol. EMMA is designed to achieve about 4X UV acceleration and X visible light acceleration. The method also accelerates temperature and holds the test specimens at a higher temperature than ambient conditions. Additional information can be found at. Effect of Ultra Violet Process and Annealing on Reliability in Low Temperature Silicon Wafer Direct Bonding Article (PDF Available) in Advanced Science Letters 4(3) March with 99 Reads. A denser lens means that less light passes through to the retina at the back of the eye. Also, the retina, which contains the cells that sense light, becomes less sensitive. So for reading, brighter light is needed. On average, year-olds need 3 times more light to read than year-olds.   Humans live in a hour environment, in which light and darkness follow a diurnal pattern. Our circadian pacemaker, the suprachiasmatic nuclei (SCN) in the hypothalamus, is entrained to the hour solar day via a pathway from the retina and synchronises our internal biological rhythms. Rhythmic variations in ambient illumination impact behaviours such as rest during sleep and activity during.

  Dry aged beef is placed in an aging cooler with a controlled temperature between ° and humidity of %. This enables the natural enzymes of the beef to break down the muscle fibers thus tenderizing the meat. When dry aging beef, the outside becomes stiff and there is a loss of moisture of up to 40 percent after trimming. Ultraviolet (UV) light - is much more germicidal than either visible light or infrared radiation because it has a shorter wavelength and more damaging to a cell - Use to routinely sterilize surfaces, such as work areas of transfer hoods used for the inoculation of cultures.   The effects of ultraviolet (UV) radiation on the physicochemical characteristics of Korean native cattle (Hanwoo) beef with regards to shelf life were investigated in this research. The Hanwoo beef was exposed to UV radiation ( mW s/cm2) for 0, 5, 10, 15, and 20 min. The results showed no differences in physicochemical parameters such as pH, drip loss, and shear force for all of the beef. Ultraviolet Irradiation and Tissue Samples. We studied 59 white adults (33 men and 26 women; mean age, years; range, 21 to 58), without current or prior skin disease and with light-to.

Ultraviolet Light. Ultraviolet (UV) light has become a popular option for disinfection treatment because it does not add any chemical to the water. However, UV light units are not recommended for water supplies where total coliform bacteria exceed 1, colonies per mL or fecal coliform bacteria exceed colonies per mL. Ultraviolet radiation lies between wavelengths of about nanometres (1 nanometre [nm] is 10 −9 metre) on the visible-light side and about 10 nm on the X-ray side, though some authorities extend the short-wavelength limit to 4 nm. In physics, ultraviolet radiation is traditionally divided into four regions: near (– nm), middle (– nm), far (– nm), and extreme (below.   Nevertheless, these properties can be enhanced by optimising a dry aging beef process beyond the traditional aging period. The results are discussed in terms of the specific parameters involved during the storage, together with the effect on the sensory properties, on taste and mouth feel, to obtain top quality meat. Results. The study population’s mean±SD age was 60±16 years old and included 46% women and 56% diabetics. Compared to patients residing in moderate-high UV index regions, those residing in high and very-high UV index regions had lower mortality risk: adjusted HRs (95% CI) – and (95% CI) –, respectively.