Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage.

The aim of the study was to assess the bacterial flora of broiler chicken breast meat using the MALDI method, as well as its sensory evaluation while stored refrigerated at a stable temperature (0.5 °C+/-0.5 °C).

Load-Independent Hardness and Indentation Size Effect in Iron Aluminides.

In this paper, an iron-aluminide intermetallic compound with cerium addition was subjected to Vickers microhardness testing. A full range of Vickers microhardness loadings was applied: 10, 25, 50, 100, 200, 300, 500, and 1000 g. Tests were conducted in two areas: 0.

Profile of Phenolic Compounds and Antioxidant Activity of Celery () Juices Obtained from Pulp after α-Amylase Treatment from .

The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from . The test material consisted of peeled and unpeeled celery pulp kept at a temperature of 25 °C with and without the enzyme for a period of 30 and 60 min. The juices obtained from them were analyzed for the content of selected phenolic acids and flavonoids using the UPLC-PDA-ESI-MS/MS method, for antioxidant activity measured using the ABTS˙ and DPPH˙ method, and for the total polyphenol content using the F-C method.

The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods.

The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens' breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (total Enterobacteriaceae family and Pseudomonas count), and sensory quality. Bacterial identification was performed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry.

Quality Assessment of Minced Poultry Products Including Black Fermented Garlic.

The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and spp.

Quantification and significance of extraprostatic findings on prostate MRI: a retrospective analysis and three-tier classification.

Objectives: To quantify extraprostatic findings (EPFs) on prostate MRI, estimate the proportion of reported and unreported EPFs, assess their clinical importance, and propose standardized reporting of EPFs.

Materials And Methods: Prostate 3-T MRI studies, reports, and clinical data from 623 patients (age 67.9 ± 8.

The first evidence of microplastic occurrence in mine water: The largest black coal mining area in the Czech Republic.

Climate change is creating new challenges for water supply worldwide, making the search for new sources of water vital. As mine water could serve as a potential source, this study investigated the presence of microplastics in water from terminated deep mines in the largest coal basin in the Czech Republic, as well as in water from nearby shallow wells. The particles found were analyzed for size, polymer composition, color and morphology using the ImageJ tool, infrared spectroscopy with Fourier transform (FTIR) and an optical stereomicroscope with a digital camera.

Enrichment of Starch Desserts with the Addition of Apple Juice and Buckwheat Fiber.

Buckwheat hulls which are rich in fiber are good ingredients to increase the nutritional value of food products. The aim of this study was to determine the effect of the applied additives in the form of fiber and apple juice on the properties of both potato and corn starch (normal and waxy). In order to characterize the rheological properties of kissel, the pasting characteristic was measured.

Effect of Celeriac Pulp Maceration by sp. Pectinase on Juice Quality.

Peeled and unpeeled celeriac pulp was macerated with pectinase from sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice.

Fe-Al-Si-Type Iron Aluminides: On the Strengthening by Refractory Metals Borides.

The effect of boron addition into Fe-28Al-5Si-X (X = -, 2Mo, or 2Ti) on the structure and high-temperature yield stress was investigated. Generally, the alloying of binary FeAl-type iron aluminides by silicon significantly improves high-temperature mechanical properties by solid-solution strengthening. On the other hand, the workability and ductile properties at room or slightly elevated temperatures get worse with the increasing silicon content.

Role of Essential Oil in Agricultural Products Safety: Antioxidant and Antimicrobial Applications.

The essential oil from Litsea cubeba (LCEO) has good antioxidant, antimicrobial, anti-insect properties, which gives it the potential for use as a natural additive to food resources and food products in order to prevent spoilage and extend shelf life. In this study the biological activity related to food preservation was observed. The main volatile organic compounds were geranial (39.

Assessment of Essential Oil Anti-Insect Activity and Antimicrobial Protection in Fruit and Vegetable Quality.

Basil () is a commonly used herb; it also contains essential oils and other valuable compounds. The basil oil obtained has a pleasant aroma, but also a broad spectrum of biological activity. This work reports on the chemical composition, antioxidant, antimicrobial and anti-insect activity in vitro and in situ of essential oil (OBEO) obtained by steam distillation of fresh flowering plants.

The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products.

This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP and TF contents could be ordered as follows: bee pollen > bee bread > beeswax > honey. The UPLC-PDA-MS/MS analysis allowed identifying 20 polyphenols.

Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products.

The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics.

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice.

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product.

Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles.

Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey.

Bee products are a well-known remedy against numerous diseases. However, from the consumers' perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory profiles, and sugar composition of beeswax, beebread, pollen, and honey.

Effect of Higher Silicon Content and Heat Treatment on Structure Evolution and High-Temperature Behaviour of Fe-28Al-15Si-2Mo Alloy.

This paper describes the structure and properties of cast FeAl-based alloy doped with 15 at. % of silicon and 2 at. % of molybdenum.

Solutions of Critical Raw Materials Issues Regarding Iron-Based Alloys.

The Critical Raw Materials (CRMs) list has been defined based on economic importance and supply risk by the European Commission. This review paper describes two issues regarding critical raw materials: the possibilities of their substitution in iron-based alloys and the use of iron-based alloys instead of other materials in order to save CRMs. This review covers strategies for saving chromium in stainless steel, substitution or lowering the amounts of carbide-forming elements (especially tungsten and vanadium) in tool steel and alternative iron-based CRM-free and low-CRM materials: austempered ductile cast iron, high-temperature alloys based on intermetallics of iron and sintered diamond tools with an iron-containing low-cobalt binder.

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey.

The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the family and spp.

Early Learning Curve in the Assessment of Deep Pelvic Endometriosis for Ultrasound and Magnetic Resonance Imaging.

Purpose: We aimed to compare the learning curves of an ultrasound trainee (obstetrics and gynecology resident) and a radiology trainee when assessing pelvic endometriosis.

Methods: Consecutive patients with suspected endometriosis were prospectively enrolled in a tertiary center. They underwent an ultrasound and magnetic resonance imaging preoperatively, which was reported according to the International Deep Endometriosis Analysis (IDEA) group consensus.

The Effect of Simultaneous Si and Ti/Mo Alloying on High-Temperature Strength of FeAl-Based Iron Aluminides.

The effect of phase composition and morphology on high-temperature strength in the compression of Fe-Al-Si-based iron aluminides manufactured by casting was investigated. The structure and high-temperature strength in the compression of three alloys-Fe28Al5Si, Fe28Al5Si2Mo, and Fe28Al5Si2Ti-were studied. Long-term (at 800 °C for 100 h) annealing was performed for the achievement of structural stability.

Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk.

Background: Sheep’s milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep’s milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but also because of their health-promoting proper- ties.

Visual adaptation of the perception of "life": animacy is a basic perceptual dimension of faces.

One critical component of understanding another's mind is the perception of "life" in a face. However, little is known about the cognitive and neural mechanisms underlying this perception of animacy. Here, using a visual adaptation paradigm, we ask whether face animacy is (1) a basic dimension of face perception and (2) supported by a common neural mechanism across distinct face categories defined by age and species.

Modeling promoter search by E. coli RNA polymerase: one-dimensional diffusion in a sequence-dependent energy landscape.

We present a biophysical model of promoter search by Escherichia coli RNA polymerase. We use an unconventional weight matrix derived from promoter strength data to extract the energy landscape common to a large set of known promoters. This exhibits a continuous strengthening of the binding energy when approaching the transcription start site from either side.

Local conservation scores without a priori assumptions on neutral substitution rates.

Background: Comparative genomics aims to detect signals of evolutionary conservation as an indicator of functional constraint. Surprisingly, results of the ENCODE project revealed that about half of the experimentally verified functional elements found in non-coding DNA were classified as unconstrained by computational predictions. Following this observation, it has been hypothesized that this may be partly explained by biased estimates on neutral evolutionary rates used by existing sequence conservation metrics.