Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder.

The present investigation deals with the textural properties, colloidal interactions, and morphology of emulsified meat systems in the presence of flaxseed flour (FF) and tomato powder (TP). The results displayed that the emulsifying capacity and texture of raw and cooked meat batters were significantly affected following the addition of TP and FF. The cooked emulsified sausages containing 3% of FF and 3% (w/w) of TP showed the highest values for hardness and cohesiveness, as compared to the control and 6% (w/w) of FF samples.

Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems.

The present study focuses on the effect of different levels of red grape pomace (1 and 2%, w/w) on the color changes, lipid oxidation (TBARS), antioxidant activity, microbial counts, total phenol content and sensory attributes of the sausages formulated with various levels of sodium nitrite (30, 60 and 120mg/kg). It was found that the addition of grape pomace (1%, w/w) in combination of reduced nitrite levels to the beef sausage samples reduced TBARS content and the degree of lipid oxidation. Antioxidant activity and total phenol contents were further evaluated based on DPPH scavenging activity method.

Outdoor difficulties experienced by a group of visually impaired Iranian people.

Propose: A qualitative approach using semi-structured individual interviews was used to elicit common outdoor difficulties in individuals with visual impairment.

Methods: Interviews were recorded and then transcribed verbatim into text for thematic analysis. Twenty legally-blind individuals aged 34.