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This study quantifies golf course pesticide risk in five regions across the US (Florida, East Texas, Northwest, Midwest, and Northeast) and three countries in Europe (UK, Denmark, and Norway) with the objective of determining how pesticide risk on golf courses varied as a function of climate, regulatory environment, and facility-level economic factors. The hazard quotient model was used to estimate acute pesticide risk to mammals specifically. Data from 68 golf courses are included in the study, with a minimum of at least five golf courses in each region. Though the dataset is small, it is representative of the population at confidence level of 75 % with a 15 % margin of error. Pesticide risk appeared to be similar across US regions with varied climates, and significantly lower in the UK, and lowest in Norway and Denmark. In the Southern US (East Texas and Florida), greens contribute most to total pesticide risk while in nearly all other regions fairways make the greatest contribution to overall pesticide risk. The relationship between facility-level economic factors such as maintenance budget was limited in most regions of the study, except in the Northern US (Midwest, Northwest, and Northeast) where maintenance and pesticide budget correlated to pesticide risk and use intensity. However, there was a strong relationship between regulatory environment and pesticide risk across all regions. Pesticide risk was significantly lower in Norway, Denmark, and the UK, where twenty or fewer active ingredients were available to golf course superintendents, than it was in US where depending on the state between 200 and 250 pesticide active ingredients were registered for use on golf courses., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Frank Rossi reports a relationship with Petro-Canada that includes: consulting or advisory., (Copyright © 2023 Elsevier B.V. All rights reserved.)

A factorial design was used to evaluate the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum-storage aging times before processing (7, 21, and 42d) ground beef patty display color attributes. Patties from chuck roll and Premium Choice subprimals had brighter red visual color scores, less discoloration, and higher L*, a*, b*, and chroma values than those from knuckle and Select subprimals, respectively. With an increased display time, patties became darker red, more discolored, and had decreased L*, a*, b*, and chroma values. Therefore, aging Premium Choice chuck rolls for less time (fewer than 21d) could maximize display color life., (Published by Elsevier Ltd.)

Forty-eight male calves (3/4 Brahman×1/4 Charolais) were used to determine carcass cutability and meat tenderness of Longissimus lumborum (LL), Gluteus medius (GM), Semitendinosus (ST) and Psoas major (PM) steaks from lighter weight carcasses of bulls and steers castrated at 3, 7, or 12 mo of age grown under tropical pasture conditions. Steaks from steers had lower (more tender) LL Warner-Bratzler shear force (WBSF) values than those from bulls. Steaks from steers castrated at 3 mo had lower GM WBSF than those from bulls. For PM steaks, those aged 28 d had lower WBSF than those aged 2d. Steaks aged 28 d had the lowest LL and GM WBSF and steaks aged 2d had the highest LL, GM, and ST WBSF. Castration at younger ages is recommended because it provides improvement in LL and GM tenderness over bulls with no differences in carcass traits or subprimal yields., (© 2013.)

Sixty cull cows were implanted and assigned to four treatments: C = concentrate ration only; RH = supplemented with ractopmaine-HCl (8.33 mg/kg of feed) for 25 d; ZH = supplemented with zilpaterol-HCl (ZH) (200mg head (-1)d(-1)) for the last 20 d; and RH + ZH = supplemented with RH for 25 d followed by ZH for 20 d. All cows were fed a concentrate ration for 74 d. Infraspinatus steaks from cows supplemented with RH and/or ZH had lower (P<0.05) shear force than steaks from C cows. Longissimus (LM) steaks from the 6-8th rib section of ZH and RH+ZH cows had decreased (P<0.0001) desmin degradation at 10 and 21 d postmortem compared to steaks from C and RH cows. Collagen solubility of the LM was increased (P<0.05) by ZH and RH+ZH compared to C. There were no treatment differences in 12th rib LM tenderness when enhanced with calcium lactate. Color and sensory traits of meat from RH+ZH cows were not different from C but flavor intensity was greater and off-flavor less than for C cows., (Copyright © 2012 Elsevier Ltd. All rights reserved.)

Forty pork carcass sides were assigned to one of four treatments: pre-rigor citrate (CIT) or acetate injection (ACE); post-rigor phosphate and salt injection (PHOS); and non-injected control (CON). Loins in 20 sides were injected at 50min post-mortem with 4% solutions of CIT or ACE to approximately 110% of projected loin weights, and 10 loins were injected at 24h post-mortem to 106.6% with a solution of 4.4% PHOS and 2.2% salt. Although CIT increased pH (P<0.05), neither CIT nor ACE altered (P>0.05) glycolytic metabolite concentrations. The pH increase in muscles from the CIT treatment was most likely due to its buffering ability rather than to its glycolytic inhibition. Pre-rigor CIT injection improved tenderness without the detrimental effects on color or flavor found with PHOS, but neither CIT nor ACE altered glycolytic metabolites or improved firmness, wetness, or fresh visual color over CON. Poor flavor attributes of the ACE treatment will hinder its use as an ingredient for pork enhancement solutions.

The objective was to determine the effects of potassium lactate (0% or 1.5%; KL), sodium chloride (0.3% or 0.6%), and sodium acetate (0% or 0.1%) on injection-enhanced (8.5% pump), beef strip-loin steaks. All treatments contained 0.3% phosphate and 0.058% rosemary. Steaks were packaged in a high-oxygen modified atmosphere (80% O(2)/20% CO(2)) and were evaluated on d 2, 9, and 14 for surface shininess/gloss, shear force, and descriptive sensory attributes. As time in MAP progressed, oxidized, stale, and rancid flavours increased (P<0.05) and surface shininess/gloss decreased (P<0.05). Brown-roasted and beef flavours were most intense (P<0.05) on d 9. Using KL increased (P<0.05) brown-roasted and beef flavours and limited rancid flavour. Sodium acetate decreased (P<0.05) shear force. Adding more salt increased salty and rancid flavours (P<0.05). Sodium acetate and KL both improve sensory attributes of injection-enhanced beef.

This study determined the effects of potassium lactate (KL), sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Enhancement solutions (8.5% pump) contained combinations of KL (0% or 1.5%), sodium chloride (0.3% or 0.6%), sodium tripolyphosphate (0% or 0.3%), and sodium acetate (0% or 0.1%). Steaks were packaged in a high-oxygen modified atmosphere (80% O(2)/20% CO(2)). Steaks with KL or KL and sodium acetate were darker but more colour stable (P<0.05) than control steaks. Steaks had less glossy surfaces when they contained acetate (P<0.05) and KL (P<0.11). Increasing sodium chloride content resulted in darker, less colour-stable steaks (P<0.05). Removing phosphate had little impact on colour (P>0.05). Both KL and sodium acetate improved visual appearance of injection-enhanced beef rib steaks, whereas the greater salt level were detrimental.

Beef knuckles were partially hot-boned within 1.5 h postmortem. Biceps femoris (BF), semimembranosus (SM), vastus lateralis (VL), and rectus femoris (RF) muscles were injection enhanced at 6% (experiment 1) or 10% (experiment 2) of non-injected weight and packaged in a high- (HiOx; 80% oxygen and 20% carbon dioxide) or ultra-low oxygen (LoOx; 80% nitrogen and 20% carbon dioxide) modified atmosphere. Hot boning accelerated chilling in all beef round muscles investigated. This resulted in a darker initial beef colour and darker visual colour during display for the BF, RF, and VL, as well as more uniform BF and knuckle steak colour. RF and VL, in experiments 1 and 2, respectively, had the most improved colour and colour stability. Steaks in HiOx MAP had longer colour life in display than steaks that had been in LoOx. Partially removing the beef knuckle early postmortem is a practical process that will improve colour and colour stability of beef round muscles.

Controversy exists concerning the influence of experimental artifacts on the number of component FTIR vibrational bands which may be resolved from the amide I and II envelopes of proteins in water. Whether these bands represent unique populations of vibrating protein groups in a particular global 2 degrees structure or whether the bands are due to instrumental and environmental fluctuations has been addressed, T.F. Kumosinski and J.J. Unruh, Talanta, 43 (1996) 199-219. The repeatability of the methodology and the apparent uniqueness of the nonlinear regression fits are addressed in this study. We obtained a series of the spectra of lysozyme, and carried-out nonlinear regression analysis of each spectrum. Coefficients of variation (COV) were calculated for the wavenumber and area values of assigned component peaks obtained. Low COVs obtained attest to the precision of the methodology and the apparent uniqueness of the nonlinear regression fits. This methodology for acquisition and analysis of protein FTIR spectra yields results with good precision.

Fourier transform infrared spectroscopy (FTIR) is potentially a powerful tool for determining the global secondary structure of proteins in solution, providing the spectra are analyzed using a statistically and theoretically justified methodology. We have performed FTIR experiments on 14 globular proteins and two synthetic polypeptides whose X-ray crystal structures are known to exhibit varying types and amounts of secondary structures. Calculation of the component structural elements of the vibrational bands was accomplished using nonlinear regression analysis, by fitting both the amide I and amide II bands of the Fourier self-deconvoluted spectra, the second-derivative spectra, and the original spectra. The methodology was theoretically justified by comparing (via nonlinear regression analysis) the global secondary structure determined after deconvolving into component bands the vibrational amide I envelopes with the calculated structure determined by first principles from Ramachandran analysis of the X-ray crystallographic structure of 14 proteins from the Brookhaven protein data bank. Justification of the nonlinear regression analysis model with respect to experimental and instrumental considerations was achieved by the decomposition of all the bands of benzene and an aqueous solution of ammonium acetate into component bands while floating the Gaussian/Lorentzian character of the line shapes. The results for benzene yield all pure Lorentzian line shapes with no Gaussian character while the ammonium acetate spectra yielded all Gaussian line shapes with no Lorentzian character. In addition, all-protein spectra yielded pure Gaussian line shapes with no Lorentzian character. Finally, the model was statistically justified by recognizing random deviation patterns in the regression analysis from all fits and by the extra sum of squares F-test which uses the degrees of freedom and the root mean square values as a tool to determine the optimum number of component bands required for the nonlinear regression analysis. Results from this study demonstrate that the globular secondary structure calculated from the amide I envelope for these 14 proteins from FTIR is in excellent agreement with the values calculated from the X-ray crystallographic data using three-dimensional Ramachandran analysis, providing that the proper contribution from GLN and ASN side chains to the 1667 and 1650 cm(-1) component bands has been taken into account. The standard deviation of the regression analysis for the per cent helix, extended, turn and irregular conformations was found to be 3.49%, 2.07%, 3.59% and 3.20%, respectively.

Chemical methods are needed to confirm the presence of antibiotics detected by microbial inhibition assays in fluids and tissues of farm animals. We have optimized the conditions for the isolation of hygromycin B with a copolymeric bonded solid-phase silica column followed by thin-layer chromatography (TLC) separation and detection of its fluorescence derivative after reaction with fluorescamine. The detection limit of the drug was 50 ng. Serum and plasma samples fortified with hygromycin B were acidified and passed through the copolymerized solid-phase columns previously conditioned with phosphate buffer. Hygromycin B was trapped in the columns and eluted with diethylamine-methanol and analyzed by TLC using acetone-ethanol-ammonium hydroxide as the developing solvent. Hygromycin B bands were derivatized at acidic pH with fluorescamine and visualized under ultraviolet light. Hygromycin B added to bovine plasma was detectable at 25, 50, 100, 250 and 500 ng/ml (ppb). Hygromycin B added to swine serum was detected at 50 ng/ml. However, the serum had to be deproteinized with trichloroacetic acid or acetonitrile prior to solid-phase extraction to gain accurate values. Neomycin and gentamicin (100 ng/ml aqueous solutions) could also be isolated with copolymeric solid-phase columns at a level of 50 ng. Gentamicin, neomycin, gentamicin, spectinomycin, hygromycin B and streptomycin could be separated by TLC, allowing multiresidue detection of these aminoglycosides. The respective RF values of 0.64, 0.56, 0.52, 0.33 and 0.20 indicate the separation of these five compounds. This procedure provides a rapid and sensitive method for the semi-quantitative estimation of aminoglycosides.

Crossbred lambs were assigned, within weight blocks, to one of four treatments applied in a 2 × 2 factorial design (n = 6 per treatment). Treatment main effects included no stress (NS) or three consecutive days of restraint and isolation stress (RIS) and treatment with either water (W) or electrolytes (E). The experimental design resulted in four treatments, namely NS-lambs given W, NS-lambs given E, RIS-lambs given W, and RIS-lambs given E. Stress treatment consisted of moving each lamb from its home stanchion to a separate location and isolation from visual and tactile contact with other lambs for 6 hours daily for 3 days before slaughter. All lambs received a 320 ml oral drench of either W or E on each day after the stress treatment. Stress treatment reduced (P < 0·05) semitendinosus (ST) muscle glycogen by 4·8-fold. At 24 h post mortem, muscle pH for semimembranosus (SM), biceps femoris (BF) and infraspinatus (IF) was higher (P < 0·05) in RIS-lambs that in NS-lambs. Hunter L(∗)a(∗)b(∗) values, measured on muscle cross-section, revealed a lighter (P < 0·05) BF; more (P < 0·05) red BF, ST, and longissimus dorsi (LD); and more (P < 0·05) yellow ST, SM, BF, and LD for NS-than for RIS-lambs. Muscle from RIS-lambs contained less (P < 0·05) potassium than that from NS-lambs. Restraint and isolation stress of lambs resulted in a reduction in muscle glycogen, but only slight increases in ultimate pH and minimal influences on muscle color. Administration of electrolytes had no effect on lamb carcass quality., (Copyright © 1993. Published by Elsevier Ltd.)

Five steers from each of four slaughter groups were randomly assigned to a low-voltage electrical stimulation (LVES) treatment during exsanguination (within 5 min after stunning) and five served as controls (C). LVES consisted of 50V of 60 Hz alternating current (1 s on and 1 s off for 2 min). At 28 h, LVES longissimus (LM) was lighter in colour, softer, coarser in texture and tended to have lower marbling estimates than C. LVES LM steaks were lighter red at 0 and 1 days, but more discoloured at 5 days, of display than C steaks. Both the deep (DSM) and superficial (SSM) portions of LVES semimembranosus (SM) steaks were lighter red at 0 and 1 days of display than C steaks. Water-holding capacity for LVES LM and DSM steaks was lower than for C steaks. A trained sensory panel found LVES LM steaks to be less juicy and less tender than C steaks. Also, LVES LM steaks had greater cooking losses than C steaks in two of the four slaughter groups. We conclude that LVES during exsanguination, coupled with relatively slow initial chilling, may be detrimental to muscle quality., (Copyright © 1986. Published by Elsevier Ltd.)