The optimum fermentation culture medium was obtained by an orthogonal method, which contained glucose 5%, yeast extract 6.67%, beef extract 3.33%, MgSO_4·7H_2O 0.1%,MnSO_4·4H_2O 0.02%, NaHCO3 0.3%, Na2HPO4 0.15%, NaCl 0.3% ,UTP 0.05%, and isoliquiritigenin 0.08‰.
The optimum proportion of the nutritional medium through orthogonal experiment and trying to find out is 5% glucose,6.67% yeast extract,3.33% beef extract,0.1% MgSO_4·7H_2O,0.02% MnSO_4,·4H_2O,0.3% NaHCO_3,0.5‰ Na_2HPO_4,and 0.08‰ uracil.
The improved medium B (yeast agar 0.5%, beef extract 0.5%, K2HPO4 0.2%, (NH4)3C6H5O7 0.2%, MnSO4·H2O 0.005%, MgSO4·H2O 0.02%, glucose 2.5%) was suitable using in extractive cultivation for non-conventional fermentation of Lactobacillus.
The results of measurement indicated that the D 10 values of γ-rays for killing Listerella monocytogenes in liquid culture medium, cow milk, sweetened rice flour and minced beef were 0.55, 0.75, 1 03 and 1 11 kGy respectively.
Hydrolysis of lipids from beef fat by pancreatic lipase was studied.
The kinetics of chemical modification of arginine residues in mitochondrial creatine kinase (mit-CK) from beef heart by 4-hydroxy-3-nitrophenylglyoxal (HNPG) have been studied with simultaneous registration of enzyme inactivation.
The applicability of the additive dose method to the EPR dosimetry of irradiated beef was examined.
In Gorbatov Red breed of dairy type with good beef qualities and low milk-fat yield, lower level of heterozygosity for PRLgene was demonstrated compared to Ayrshire and Black Pied breeds that have high milk-fat yield.
Other kinds of nitrogen sources, such as yeast extract, beef extract and peptone, had positive effect on the growth of the microorganism and negative effect on alginate lyase production.
The development of an analytical method for the determination of four selected pyrethroid insecticides at residue level in beef meat is presented.
During the storage, free iron but not metmyoglobin catalysed the increase of compounds I, II, IV and V in models containing the lipids of beef meat.
Thetrans-18:1 acid content and distribution in fats from ewe and goat milk, beef meat and tallow were determined by a combination of capillary gas-liquid chromatography and argentation thin-layer chromatography of fatty acid isopropyl esters.
Thetrans-18:1 acid contents of beef meat fat (ten retail cuts, lean part) and tallow (two samples) are 2.0 ± 0.9% and 4.6%, respectively, of total fatty acids (animals slaughtered in winter).
Beef meat fat contributes less than one-tenth of milk fat to thetrans-18:1 acid consumed.
Minced beef/pork (1440 g) was fried at ～210°C in a cast-iron frying pan.
For the elucidation of the optimum conditions for freezing, pieces of beef, minced beef, and minced and salted (2% NaCI) beef were frozen 30-60 min after slaughter at various temperatures between -6°C and -70°C.
Pea fibre as a source of natural antioxidants in frozen minced beef
More fatty types of meat such as minced beef and pork with 18?-?20% fat, packaged once in plasticized PVC, contained around 20 mg DEHA/kg.
All measurements of egg size in females that utilised the supplementary food (mixture of curd, minced beef heart and dried insects) increased statistically significant, whereas clutch size was not influenced by the additional food.