This study was designed to evaluate the effects of dietary treatment, packaging, and irradiation singly or in combination on the oxidative stability of broiler chicken thigh meat. A total of 120 four-week-old chickens were divided into 12 pens (10 birds/pen), and 4 pens of broilers were randomly assigned to a control oxidized diet (5% oxidized oil) or an antioxidant-added diet [500 IU of vitami...

Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of cooked pork were studied. Dietary α-linolenic acid (LNA) significantly (p < 0.05) increased the proportion of n-3 fatty acids and the degree of unsaturation in the neutral lipids and phospholipids. The increases in n-3 fatty acids were observed in the total lipids, triglycerides, ...

In order to characterise the spoilage related to microbiota of raw salmon, a combination of culture-dependent and -independent methods, including PCR-TTGE, was used to analyse 3 raw salmon batches stored for 3 days at chilled temperature in modified atmosphere packaging (MAP) (50% CO₂/50% N₂) or under vacuum. Sensory evaluation, microbiological enumeration and chemical analysis were performed a...

JOHNS HOPKINS APL T E lectronic packaging has played a major role in the success of systems developed by the Applied Physics Laboratory. This article briefly chronicles some selected and often unique examples of APL’s electronic packages over its 56-year history. The early APL electronic packages were needed for the famous VT fuze of World War II; in that case, four vacuum tubes and the ancilla...

in this research, the effect of active edible coating based on carbocymethyl cellulose (cmc) containing pomegranate peel extract (ppe) and rese essential oil (reo) and also vacuum packaging (vp) on chemical attributes and microbial quality of packaged pomegranate arils during 15 days storage at 5 °c have been studied. the weight loss was increased by increasing storage time. but all treatments ...

Fish Protein Concentrate (FPC) is a healthy, sustainable and high nutritive product that produced from fish and protein and other nutrients are more concentrated than in the fresh fish. The aim of this research is to study the sustainability of FPC produced from Kilka (combination of three Caspian Sea Kilka species, Clupeonella engrauliformis, C. grimmi and C. cultriventris which were ...

Fresh meat color is a major factor influencing the purchase of meat products by consumers, whereas tenderness is the primary trait determining overall eating satisfaction of consumers. The objectives of this research were to determine the effects of packaging atmosphere on fresh beef color stability, cooked color, and tenderness. Longissimus lumborum muscles (n = 14 pairs) from USDA Select, A-m...

This paper presents a high-Q resonant pressure microsensor with through-glass electrical interconnections based on wafer-level MEMS vacuum packaging. An approach to maintaining high-vacuum conditions by integrating the MEMS fabrication process with getter material preparation is presented in this paper. In this device, the pressure under measurement causes a deflection of a pressure-sensitive s...