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MXene stands out as a rising family of transition metal carbides/nitrides with exceptional size-dependent properties and versatile potential applications. However, the realization of large MXene with a controllable surface at atomic level remains challenging to keep the balance among the conductivity, stability and activity. Herein, the horizontal oscillation-induced delamination (HOD) strategy is proposed to acquire Ti3C2 flakes with large size and low Ti–Ti coordination (HO-Ti3C2). The average size of the as-obtained flakes can reach 6.48 µm to keep the overall conductive skeleton and merits from large size. Simultaneously, metal atoms at surface can be partially removed due to the enhanced local vibrational turbulence during the reciprocating horizontal oscillation process. Such MXenes with clear and unique surface states exhibit high potentials in ion adsorption together with satisfied electric conductivity and stability. As proof of concept, HO-Ti3C2 anode exhibits remarkable rate capability and long-term stability during sodium storage. A capacity of 100.5 mAh g−1 with a long-life cycle (4,500 cycles) at a high rate of 1.0 A g−1 originates from the increased s-d interaction between Na and Ti. Therefore, the HOD strategy provides a controllable surface design to promote the clear criteria into size-dependent research on MXene. [ABSTRACT FROM AUTHOR]

This study investigated the effects of age and sex on carcass and meat characteristics of one of Thailand’s major indigenous chicken breeds, the white-tailed yellow native chicken (NC). A total of 120 one-day-old NC (60 males and 60 females) were raised, and harvested at either 16, 20 or 24 weeks. The results showed that body, carcass, breast and fillet weights did not differ (P > 0.05) between 16- and 20-week-old NC, but were lower (P < 0.05) than those of 24-week-old NC. Male NC had higher (P < 0.05) body, carcass, wing, back and thigh weights than female NC. Neither sex nor age affected muscle pH, sarcomere length, redness and yellowness, guanosine monophosphate, and hypoxanthine. The interaction between age and sex was significant (P < 0.05) for %dressing, %leg, L*, C14:1, C18:1n9 and C20:4n6. Shear force was lower in 16-week-old NC (P < 0.05). The 24-week-old NC had lower (P < 0.05) C13:0, C16:0, C18:0, C18:2n6t, C20:4n6, C22:6n-3, intramuscular fat and inosine 5’-monophosphate levels and higher (P < 0.05) C18:2n6c, C18:3n-3 and C20:3n-6 levels than the 16- and 20-week-old NC. Male NC had higher (P < 0.05) C13:0-, C14:0-, C18:2n6t-, C20:3n-6- and lower inosine levels than female NC. In conclusion, these data highlight age- and sex-specific differences in carcass and meat quality of NC and provide relevant information to support consumer-oriented decisions on the production, processing and nutritional value of NC. [ABSTRACT FROM AUTHOR]

Objective To analyze the effect of mechanical shear force on the final fat retention in the preparation of stromal vascular fraction (SVF)/ extracellular matrix (ECM) gel from a cytological perspective. Methods Fat aspirates from patients undergoing liposuction were prepared into standard Coleman fat grafts or further isolated using mechanical shear force to prepare the SVF/ECM gel. In the control group, fat aspirates from patients undergoing liposuction were prepared into standard Coleman fat grafts, while in the experimental group, Coleman fat was further separated by mechanical shear force to prepare SVF/ECM gel. The fat retention rate, cell composition and phenotype of the two groups were compared. The fat retention rate, cell composition and phenotype of the two groups were compared. Results The retention rate of the SVF/ECM gel was significantly higher than that of the Coleman fat at 3, 14, 28, and 60 days following transplantation on the backs of nude mice. The viscosity of the fat was directly proportional to the shearing force. Although the mechanical isolation did not affect the total number of cells, it significantly decreased the number of living cells. Flow cytometry showed a greater number of mesenchymal stem cells, supra-adventitial adipose stromal cells, and adipose-derived stem cells but lower number of endothelial progenitor cells in the SVF/ECM gel than in the Coleman fat. Conclusion Mechanical isolation of fat can increase the pluripotency of adipocytes, which can improve graft retention in cell therapy. [ABSTRACT FROM AUTHOR]

AbstractIntroductionMaterial and MethodsResults and discussionConclusion\nIMPLICATION FOR REHABILITATIONMost people with a spinal cord injury are concerned by pressure injuries (PrI). Since dynamic activities may involve distributions of forces over time that are different from static and given the significant impact of PrIs on healthcare costs, it is, important to study these sitting forces. We aim to investigate sitting forces (overall normal, shear forces and Peak Pressure Index (PPI)) assessed in both able-bodied and wheelchair users (WCU) under static and dynamic conditions. Our hypothesis is that wheelchair sitting forces encountered by able-bodied participants are significantly different from those of WCUs.An experimental seat and a pressure mapping system were used to investigate forces in two different populations, 102 able-bodied and 15 WCUs, in static conditions and during synchronised hand-cycling. The analysis includes statistical comparisons of the sitting conditions (static/dynamic) and of the populations (able-bodied/WCUs).Significant differences in normal forces and PPI were observed between able-bodied and WCUs; conversely, differences in shear forces were non-significant. This suggests that contrary to shear forces, no conclusion on normal forces drawn from trials with healthy participants can directly be applied to WCUs. Secondly, the present results indicate significant reduced averaged: normal force, PPI, and shear forces for able-bodied performing a dynamic activity compared to static sitting. WCUs experienced non-significant lower averaged normal force and PPI but significant lower averaged shear forces.While the present results seem to indicate lower forces for able-bodied performing a dynamic activity compared to static sitting, due to reduced averaged forces, this conclusion is less clear-cut for WCUs.The present observational study can help understand the specific characteristics of wheelchair users concerning the biomechanical sitting load in rest and during propulsive activity: the shear forces are reduced during activity compared to static conditions.From the data collected in the present study, it seems that no conclusion on normal sitting forces drawn from trials with healthy participants can directly be applied to wheelchair users.The present observational study can help understand the specific characteristics of wheelchair users concerning the biomechanical sitting load in rest and during propulsive activity: the shear forces are reduced during activity compared to static conditions.From the data collected in the present study, it seems that no conclusion on normal sitting forces drawn from trials with healthy participants can directly be applied to wheelchair users. [ABSTRACT FROM AUTHOR]

Simple Summary: Meat tenderness is crucial for eating quality, particularly in Australia, where it is a top palatability trait, with 50% consumer acceptance when shear force is below 42.6 N. Consumers are willing to pay a premium for guaranteed meat quality, making tenderness a priority for industry producers. Research has focused on the genetic and environmental factors affecting meat's biological, structural and physiological characteristics. Objective evaluation methods like shear force are commonly used but can be influenced by pH–temperature interactions. Our findings indicate that controlling pH–temperature decline during processing enhances tenderness. Additionally, genetics can impact the risk of cold shortening. Shear force is commonly used to evaluate tenderness, one of the most crucial eating quality aspects of sheep meat. The effect size of various factors on tenderness is still unknown. Studies have suggested that both genetic and environmental factors contribute to the variation in meat tenderness, and there are possible interactions between these factors. An extensive data set (n = 23,696) was analyzed to examine genetic and non-genetic influences on the shear force at 5 days postmortem (SF5). SF5 was measured on lamb loins (Longissimus lumborum) taken from lambs reared over 12 years at eight sites across Australia. The results showed that all carcass traits had a significant (p < 0.001) impact on SF5, with the largest effect on SF5 associated with intramuscular fat (IMF %) (f = 1035). There was also a significant effect of sex, cold shortening at 18 °C, sire type and cohort on SF5 (p < 0.001), with a large variation observed between the minimum cohort at 15.9 ± 1.5 N and maximum at 51.2 ± 2.1 N. In conclusion, a complex matrix of production, processing and genetic factors impact lamb tenderness as measured by shear force. This experiment helps identify the size of the contribution of these factors towards lamb tenderness, enabling the sheep industry to enhance consumers' satisfaction. [ABSTRACT FROM AUTHOR]

In this work, epoxy was added into commercial Sn-3.0Ag-0.5Cu (SAC305) solder paste to enhance the thermal cycling reliability of the joint. The microstructure and fracture surface were observed using a scanning electron microscope/energy dispersive spectrometer (SEM/EDS), and a shear test was performed on the thermally cycled joint samples. The results indicated that during the thermal cycling test, the epoxy protective layer on the surface of the epoxy-enhanced SAC305 solder joint could significantly alleviate the thermal stress caused by coefficients of thermal expansion (CTE) mismatch, resulting in fewer structural defects. The interfacial compound of the original SAC305 solder joints gradually coarsened due to the accelerated atomic diffusion, but epoxy-enhanced SAC305 solder joints demonstrated a thinner interfacial layer and a smaller IMC grain size. Due to the reduced stress concentration and the additional mechanical support provided by the cured epoxy layer, epoxy-enhanced SAC305 solder joints displayed superior shear performance compared to the original joint during the thermal cycling test. After 1000 thermal cycles, Cu-Sn IMC regions were observed on the fracture surfaces of the original SAC305 solder joint, exhibiting brittle fracture characteristics. However, the fracture of the SAC305 solder joint with 8 wt.% epoxy remained within the solder bulk and exhibited a ductile fracture mode. This work indicates that epoxy-enhanced SAC305 solder pastes display high thermal cycling reliability and could meet the design needs of advanced packaging technology for high-performance electronic packaging materials. [ABSTRACT FROM AUTHOR]

This study characterizes rosé veal from 412 Danish Blue × Holstein heifer and bull calves and beef from 183 highly marbled culled Holstein dairy cows. Furthermore, it investigates the potential for breeding higher meat quality in dairy crossbreeds via genetic parameter estimation. Carcasses were split between the 5th and 6th thoracic vertebra and the meat quality of M. longissimus thoracis was evaluated for pH, color, cooking loss, Warner-Bratzler shear force (WBSF), and chemical intramuscular fat concentration (IMF%). Genetic parameters were estimated using an animal model. The crossbred bull calves outperformed heifers in carcass characteristics, while heifers were superior in redness, cooking loss, WBSF and IMF%. Heritability was significant for WBSF, cooking loss, and IMF%, indicating that meat quality can be improved through selective breeding. The meat quality of highly marbled Holstein cows did not vary across parities, highlighting them as an under-utilized potential source of high-quality beef from a beef-on-dairy system. [ABSTRACT FROM AUTHOR]

The beam-to-column connection is a particularly vulnerable element in frame structures under seismic action and is often responsible for building damages. Experimental investigations carried out over the past six decades on shear strength in frame joints have not led to the establishment of a uniform procedure in the design codes of different countries. The reason lies probably in the varied nature of the investigated parameters and in the varied configurations of beam–column connections. A good knowledge of the forces passing through the frame joints in the beam–beam and column–column direction would allow both their adequate computation in new buildings and the verification of existing ones without requiring experimental studies. In the design codes of the leading countries in seismic engineering, the shear force is determined by the capacitive method, considering only the area of the longitudinal reinforcement of the beam passing through the column. This method shows us how much shear force the beam reinforcement can take, but not what the magnitude of the resulting forces actually is as a result of the acting loads. In addition, the method of the codes does not indicate the contribution of the concrete to the total magnitude of the shear force in the beam–column connection. In the proposed mathematical model for calculating the forces that leave the beam, the full dimensions of the cross-section of the beam were taken into account. The material properties and cross-sectional shape were also taken into account. A determining factor for the magnitude of forces entering the beam–column joint is the acting load on the beam. In this paper, the load of two transverse forces was considered. The forces are applied in different possible positions, while remaining symmetrically located on the beam. The calculations are based on Menabrea's theorem to determine the hyperstatic unknowns. The results of the proposed method for the considered beam show that the magnitude of the shear force differs from that accepted in the literature and the norms by 2% to 27%, depending on the stage of development of the crack. In comparison, the Eurocode-recommended method shows differences in the order of 27% to 40% for the adopted beam under static loads. [ABSTRACT FROM AUTHOR]

The seismic performance of a long-span triple-tower suspension bridge is a critical consideration in engineering communities. To promote a better seismic design, this paper presents a parametric study on the structural seismic control using hysteretic steel dampers. The finite element model is firstly established, and an introduction to the mechanical properties of the E-shaped hysteretic steel damper is made. Then, a seismic analysis is conducted under uniform earthquake excitations. Considering the effect of wave passage, the performance of hysteretic steel dampers in seismic control is further analyzed. The results indicate that the travelling wave effect greatly affects seismic responses. Increasing the damper elastic stiffness can effectively reduce the relative displacement between the main girder and either the left or the central tower. This treatment is effective for the right tower only when the wave velocity is among 400–1600 m/s, while it makes little contribution in other ranges. At an arbitrary wave velocity, increasing the damper elastic stiffness would cause minor changes to the shear forces of side towers, while its influence on the central tower is significant. A reasonable damper design for the long-span triple-tower suspension bridge depends on an essential prior evaluation of the wave velocity based on soil conditions. [ABSTRACT FROM AUTHOR]

This study investigated the effects of treatment with different concentrations of sodium chloride (NaCl) on the characteristics of intramuscular collagen and related endogenous enzyme activities in beef during 72 h postmortem in order to provide theoretical evidence that NaCl contributes to improving postmortem beef tenderness. Enzyme-linked immunosorbent assay (ELISA) was used to determine the changes in the level of mature collagen cross-linking and endogenous enzyme activities in bovine longissimus dorsi muscle after being treated with 1% or 3% (m/m) NaCl solution. At the same time, differential scanning calorimetry (DSC), endogenous and exogenous fluorescence spectroscopy and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were used to determine physicochemical properties such as thermal solubility, thermal stability, surface hydrophobicity to characterize the structural changes and degradation status of collagen. The results showed that treatment of NaCl at both concentrations could regulate the activity of lysine oxidase, β-glucuronidase and β-galactosidase in beef during 72 h postmortem, thereby enhancing the thermal solubility of intramuscular collagen, reducing the thermal stability, promoting conformational changes and degradation of collagen and ultimately contributing to improving the tenderness of postmortem beef.

Ultrasonic wire bonding is a highly automated production process that is used billions of times a year in the electronics and electromobility industries. Due to the complexity of the process and the large number of influencing parameters, there are currently no automated methods that can be used without additional sensors to evaluate the shear force bond quality quantitatively and non-destructively with sufficiently high precision. For this reason, this paper presents a new methodology that uses machine learning to enable quantitative, non-destructive prediction of bond quality without additional sensors. For this purpose, a machine learning algorithm was developed that uses various machine data and process data from existing sensors to quantitatively predict the shear force of the bonded joint. In addition, features are extracted from process time series, such as current, power, and frequency of the ultrasonic generator as well as deformation during bonding. Of the total of 2,090 features considered, the number of features could be reduced to 26 by recursive feature elimination, while maintaining the prediction accuracy. By using optimized deep neural networks, on average, a prediction precision of the regression on the shear force of the source bond of over 89.6% R2-score and a mean absolute error of 241 cN can be achieved. [ABSTRACT FROM AUTHOR]

This article provides an overview of the development history and advantages and disadvantages of measurement methods for soft tissue properties of the plantar foot. The measurement of soft tissue properties is essential for understanding the biomechanical characteristics and function of the foot, as well as for designing and evaluating orthotic devices and footwear. Various methods have been developed to measure the properties of plantar soft tissues, including ultrasound imaging, indentation testing, magnetic resonance elastography, and shear wave elastography. Each method has its own strengths and limitations, and choosing the most appropriate method depends on the specific research or clinical objectives. This review aims to assist researchers and clinicians in selecting the most suitable measurement method for their specific needs. [ABSTRACT FROM AUTHOR]

[Objective] This study aims to analyze the characteristics of soil shear strength parameters obtained by strain-controlled direct shear apparatus and micro-vane shear apparatus, respectively (soil cohesive forcec, internal friction angle, and soil shear force τ), and then establish the relationship between c, and t. This can deepen the understanding of soil shear strength, and have important significance for improving the efficiency of soil shear strength measurement. [Methods] Three typical texture types of soil (Yangling clayey soil, Ansai loessial soil, Dingbian sandy soil) from the Loess Plateau, and five levels of soil moisture (12%, 16%, 20%, 24% and 28%) were designed to obtained their soil shear strength using the above mentioned apparatuses. The responses of soil shear strength to soil types and soil moisture, as well as relationships between c, and were then analyzed. [Results] (1) Under experiment conditions, the values of c, and range between 16.88~27.12 kPa, 5.03°~21.30°, 1.76~7.72 kPa, respectively. (2) In the three soil types, the cand firstly increase and then decrease with the increase of soil moisture. While, the decreases gradually with the soil moisture increase. (3) The c., and of Ansai loessial soil are similar or slightly higher than those in Dingbian sandy soil, while they are significantly higher than those in Yangling clay soil. (4) In the three types of soil, there is a significant linear correlation between the and c (R²> 0.93), while there is no significant correlation between the and r. Without considering the difference of soil type, there is still a strong linear correlation between and c, and its relation can be described by c=1.59τ+ 14.10 (R=0.51, p<0.01). [Conclusion] The responses of c to soil type and soil moisture were similar to that of r. and a significant relation are found between c and r. It implies that researchers can use r. conveniently obtained by micro-vane shear apparatus, to assess obtained by strain-controlled direct shear apparatus slowly under some conditions. The results can provide reference for improving the measurement efficiency of soil shear strength under extreme field conditions. [ABSTRACT FROM AUTHOR]

Scientific progress within the last few decades has revealed the functional morphology of an insect's sticky footpads—a compliant pad that secretes thin liquid films. However, the physico‐chemical mechanisms underlying their adhesion remain elusive. Here, we explore these underlying mechanisms by simultaneously measuring adhesive force and contact geometry of the adhesive footpads of live, tethered Indian stick insects, Carausius morosus, spanning more than two orders of magnitude in body mass. We find that the adhesive force we measure is similar to the previous measurements that use a centrifuge. Our measurements afford us the opportunity to directly probe the adhesive stress in vivo and use existing theory on capillary adhesion to predict the surface tension of the secreted liquid and compare it to previous assumptions. From our predictions, we find that the surface tension required to generate the adhesive stresses we observed ranges between 0.68 and 12 mN m−1${\rm m}^{-1}$. The low surface tension of the liquid would enhance the wetting of the stick insect's footpads and promote their ability to conform to various substrates. Our insights may inform the biomimetic design of capillary‐based, reversible adhesives and motivate future studies on the physico‐chemical properties of the secreted liquid. [ABSTRACT FROM AUTHOR]

Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and temperature (50 °C, 55 °C, 60 °C) of SV (sous-vide) treatment for horse meat influence the sensory properties and quality of m. longissimus thoracis specimens. The SV temperature and time of heat treatment demonstrated notable enhancements of most texture parameters. Increasing the duration of heat treatment from 4 h to 8, 12, and 24 h at all applied temperature values resulted in an improvement in the shear force, hardness, springiness, gumminess, and chewiness of horse meat (however, the differences were not statistically significant in every case). Increasing the duration of heat treatment from 4 to 24 h, but only at a temperature of 60 °C, improved the scent (intensity and desirability) and flavor desirability. Multiple regression analysis showed that many texture parameters could be effectively described by the cooking time and process temperature. The most accurate representation of the empirical data (R2 > 0.903) was attained for adhesiveness, springiness, gumminess, and chewiness, which exhibited the highest coefficients of determination. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of sex on final live weight, carcass characteristics meat quality traits and sensory properties of a specific cross breed pig line (Landrace 75% x Yorkshire 25% "Degesa"). Eight randomly selected barrows (CM) and eight gilts (F) were used in the present study. No differences (P=0.05) between sexes for carcass characteristics, shear-force value or sarcomere length were observed. However, back fat thickness, pH@45, pH@24, water-holding capacity, marbling score and intramuscular fat content were higher (P=0.05) in CM than in F. Meat from CM had lower (P=0.04) lightness than F but similar (P=0.34) redness and yellowness. Total saturated fatty acids (SFA) proportion as well as individual SFAs (C16:0 and C18:0) were greater in CM than in F, but n-6:n-3 ratio was lower in males than females. In general, meat from males were better scored than meat from females by the trained panel in flavor attributes but the result was opposed when textural properties were evaluated. In addition, greater overall color score as well as flavor attributes were positively associated with intramuscular fat content and rate of monounsaturated FA but negatively associated with rate polyunsaturated FA proportion. In conclusion, results suggest that pork quality from Degesa crossbred pigs showed marked sexrelated differences and therefore, it could be deferentially commercially by sex in the meat market. [ABSTRACT FROM AUTHOR]

Fatigue strength of concrete decks for large composite bridges In the support area of large composite bridges, tensile stresses occur in the concrete deck slab due to the negative bending moment of the main girders, leading to cracks in the concrete deck. Transverse steel cantilever beams are arranged under the deck at the transverse frame spacing in order to support e. g. prefabricated concrete elements, so that the deck slab predominantly spans in the longitudinal direction. Cyclic transverse forces due to local wheel loads caused by high variable traffic loads must then be transferred to the cross girders via the cracked concrete slab, as a result of the tensile loading. Up to now, no tests have been carried out to determine the fatigue strength of the cracked concrete deck slab. Based on tests from the literature (whereby so far only well documented tests without longitudinal tensile loading have been available) and own experiments (with longitudinal tensile loading), a database has been developed which formed the basis for the derivation of S‐N‐lines and which allowed the evaluation of the influence of specific parameters on the fatigue strength. Since the fatigue strength of reinforced concrete elements without shear reinforcement is dependent on the static load‐bearing capacity, the influence of the scatter of the static shear capacity on the fatigue strength is discussed in particular. Based on the results and the current state of standardization, a design concept for the fatigue strength of the concrete deck slab is presented. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of the shape of the back support adjustment on the shear force applied to the buttocks when tilt-in-space and reclining functions are combined in wheelchairs. Fourteen healthy adult men were included in the study. The force plate was used to measure the parallel force as shear force. The measurement posture, leaning against the back support of an experimental chair, was a comfortable sitting posture. The tilt-in-space angle was set to 15°. The back support was inclined at increasing angles, starting from the upright position (IUP), proceeding to a fully reclined position (FRP), and returning to the upright position (RUP). The experimental conditions were as follows: adjusting the back-support shape (aBS) and non-adjusting the back support shape (non-aBS). Positive values indicate a parallel force applied to the buttocks posteriorly. The average values in the aBS condition were 3.4 ± 2.3, 13.6 ± 2.2, and −7.1 ± 2.4% body weight in the IUP, FRP, and RUP, respectively. The average values in the non-aBS condition were 3.8 ± 2.5, 11.4 ± 2.1, and −6.2 ± 3.1% body weight in the IUP, FRP, and RUP, respectively. There were significant differences between the two conditions in FRP (p < 0.01). These findings suggest that the shape of the back support adjustment function increased the shear force applied to the buttocks posteriorly when the back support was inclined backwards using both the tilt-in-space and reclining functions. When utilizing both the tilt-in-space and reclining functions to incline the back support, the shear force applied to the buttocks is greatly affected by the shape of the back support. The shape of back support adjustment is a function that can stabilize elderly persons' sitting posture, but it may increase the external force applied to the buttocks and back. [ABSTRACT FROM AUTHOR]

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On the shear load‐bearing capacity of thin‐walled box girders with unreinforced joints in the webs As part of the LT bridge construction method (L: Longitudinal, T: Transversal), which is being developed at TU Wien, thin‐walled hollow concrete box girders are used longitudinally and are combined with deck slab elements and in‐situ concrete. Due to the construction process, unreinforced joints remain in the webs of these box girders, while the bottom and deck slabs can be continuously reinforced due to the in‐situ concrete layers. The question arose as to how this joint configuration affects the shear load‐bearing capacity of the box girders. In order to gain a fundamental understanding, two large‐format test specimens, one with joints in the webs and one without, were investigated experimentally. The shear force capacity of the girder with joints corresponded approximately to the one of the girder without joints, showing that it was possible to transfer significant shear forces despite the joints. The joint opening proved to be characteristic for the shear load‐bearing behaviour, as the stirrups adjacent to the joint act like a suspension reinforcement. A local increase in the stirrup reinforcement in this area is therefore recommended. Non‐linear finite element analyses were carried out to analyze the effects of post‐tensioning, as used in the LT method, on the load‐bearing behavior. It was shown that the load‐bearing behavior of the post‐tensioned girder with joints largely corresponds to the one without joints. [ABSTRACT FROM AUTHOR]

Ergosterol, as a precursor for synthesising useful molecules like vitamin D2, possesses significant physiological functions in both fungal and human systems. In fungi, ergosterol plays a crucial role in stress responses. In contrast to Saccharomyces cerevisiae yeast, the changes in specific ergosterol content of Kluyveromyces marxianus under various stress conditions are less known. This study investigated how ergosterol content changes in response to different stress factors. Carbon to nitrogen (C/N) ratio was examined using experimental design. The effects of aeration and shear force beside constant overall volumetric mass transfer coefficient (KLa) were examined. Cell growth and specific ergosterol content were investigated using ethanol stress during a two-stage fermentation. Based on the results, contradictory settings regarding C/N ratio and shear force were found to be favourable for cell growth and specific ergosterol content. However, increased aeration consistently elevated specific ergosterol content and favoured cell growth as well (2.5-fold and 1.5-fold, respectively). In K. marxianus fermentations, higher ergosterol yield can be achieved through a two-stage fermentation (138.9 mg L−1 compared to 52.9 mg L−1), where the first stage provides favourable conditions for cell growth, and the second stage involves stress (beneficial for ergosterol production) conditions. Conclusions drawn from the two-stage fermentation results suggest that early transitioning of cell growth to the second phase will not result higher adaption and specific ergosterol content compared to the transition at the end of exponential growth phase. [ABSTRACT FROM AUTHOR]

The bioaccessibility of tannins as antioxidants in meat is essential to maximise their effectiveness in protecting the product. This property determines the amount of tannins available to interact with meat components, inhibiting lipid and protein oxidation and, consequently, prolonging shelf life and preserving the sensory quality of the product. The objective of this study was to evaluate the bioaccessibility of condensed tannins (CT) from Acacia mearnsii extract (AME) and their effect on the physico-chemical characteristics of fattened lamb meat. Thirty-six Dorset × Hampshire lambs (3 months old and 20.8 ± 3.3 kg live weight) were used. The lambs were distributed equally (n = 9) into four treatments: T1, T2, T3 and T4, which included a basal diet plus 0%, 0.25%, 0.5% and 0.75% of CT from AME, respectively. At the end of the fattening period, bioaccessibility was evaluated, the animals were slaughtered and a sample of the longissimus dorsi (LD) muscle was collected to assess colour, lipid oxidation, cooking weight loss and shear force on days 1, 4, 7 and 14 of shelf-life, in samples preserved at −20 °C. In addition, the long chain fatty acid profile was analysed. A completely randomised design was used, and the means were compared with Tukey's test (P < 0.05). The mean lightness (L*), yellowness (b*) and hue (H*) values were higher for T3 and T4. The addition of CT did not affect (P > 0.05) redness (a*), cooking weight loss (CWL) or shear force (SF). T4 decreased (P < 0.05) stearic acid and increased cis-9 trans-12 conjugated linoleic acid (CLA). Bioaccessibility was higher in the supplemented groups (T1 < T2, T3 and T4). In conclusion, supplementing CT from AME in the diet of lambs did not reduce lipid oxidation, but T3 or T4 improved some aspects of meat colour and CLA deposition. [ABSTRACT FROM AUTHOR]

This study investigated the meat quality, expression of myosin heavy chain (MyHC) and metabolism-related genes, ribonucleotides and fatty acids in Longissimus thoracis of Thai native pigs (TNPs) from different geographical regions (GR). Forty-one 9–10-month-old castrated TNPs (BW 60 kg), consisting of 18, 11 and 12 pigs from Northern (NT), Southern (ST) and Northeastern (NE) regions, respectively, were slaughtered. GR did not affect (p > 0.05) the expression of MyHC, phosphoglycerate mutase 1, cytosolic glycerol-3-phosphate dehydrogenase, triosephosphate isomerase 1 and adipocyte fatty acid binding protein genes. The trend of MyHC was MyHC IIx > MyHC IIb > MyHC IIa > MyHC I. The NT loin had higher (p < 0.05) glycogen, C18:2n6, C20:4n6 and cooking loss, lower inosine, inosine monophosphate and hypoxanthine and a shorter sarcomere length than the ST and NE loins. The ST loin had a lower (p < 0.05) a* compared to other loins. Principal component analysis established significant relationships between the TNP and specific meat quality traits. This finding suggests that GR affected the meat quality, ribonucleotides and selected fatty acids in TNPs. These results provide relevant information that can be used to optimize the use of Thai native pork. [ABSTRACT FROM AUTHOR]

The automobile industry relies primarily on spot welding operations, particularly resistance spot welding (RSW). The performance and durability of the resistance spot-welded joints are significantly impacted by the welding quality outputs, such as the shear force, nugget diameter, failure mode, and the hardness of the welded joints. In light of this, the present study sought to determine how the aforementioned welding quality outputs of 0.5 and 1 mm thick austenitic stainless steel AISI 304 were affected by RSW parameters, such as welding current, welding time, pressure, holding time, squeezing time, and pulse welding. In order to guarantee precise evaluation and experimental analysis, it is essential that they are supported by a numerical model using an intelligent model. The primary objective of this research is to develop and enhance an intelligent model employing artificial neural network (ANN) models. This model aims to provide deeper knowledge of how the RSW parameters affect the quality of optimum joint behavior. The proposed neural network (NN) models were executed using different ANN structures with various training and transfer functions based on the feedforward backpropagation approach to find the optimal model. The performance of the ANN models was evaluated in accordance with validation metrics, like the mean squared error (MSE) and correlation coefficient (R2). Assessing the experimental findings revealed the maximum shear force and nugget diameter emerged to be 8.6 kN and 5.4 mm for the case of 1–1 mm, 3.298 kN and 4.1 mm for the case of 0.5–0.5 mm, and 4.031 kN and 4.9 mm for the case of 0.5–1 mm. Based on the results of the Pareto charts generated by the Minitab program, the most important parameter for the 1–1 mm case was the welding current; for the 0.5–0.5 mm case, it was pulse welding; and for the 0.5–1 mm case, it was holding time. When looking at the hardness results, it is clear that the nugget zone is much higher than the heat-affected zone (HZ) and base metal (BM) in all three cases. The ANN models showed that the one-output shear force model gave the best prediction, relating to the highest R and the lowest MSE compared to the one-output nugget diameter model and two-output structure. However, the Levenberg–Marquardt backpropagation (Trainlm) training function with the log sigmoid transfer function recorded the best prediction results of both ANN structures. [ABSTRACT FROM AUTHOR]

Vibration of aircraft wings and the dynamic stress concentration at the clamped edge are important research topics due to concerns on the safety of aircrafts. To have a better understanding of the problem, the free and forced vibration response of a ribbed rectangular cantilever plate representing a section of an aircraft wing is investigated in this study. A new analytical solution is developed for the vibration analysis of rib stiffened cantilever plates using Mindlin plate and Timoshenko beam theories alongside the finite integral transform technique. The one- and two-dimensional integral transforms are applied to the governing equations of beams and plates, respectively, where the coupling force components at the interface between the base plate and the beam(s) can be automatically defined during the integral transform. Eventually, the partial differential equations are transformed into a system of linear algebraic equations in which its derivation is rigorous and easily implemented. Good agreements are found between the results of analytical solution, finite element analysis (FEA) and related literature. The solution is then employed to study the vibration suppression of cantilever plates and the shear force at the clamped edge. It is found that the insertion of a pair of orthogonal ribs in the plate can effectively reduce its vibration. An optimum orthogonal ribbing pattern is obtained using multi-objective particle swarm optimization (MOPSO) algorithm, taking into consideration both the vibration suppression of the plate and the maximum induced shear force at the corners of the clamped edge. [ABSTRACT FROM AUTHOR]

The application of low-density polyethylene (LDPE) has been confined to packaging applications due to its inadequate mechanical and tribological characteristics. We propose enhancing LDPE by integrating hard carbon spheres (CSs) to improve its strength, frictional characteristics, and wear resistance. LDPE/CS composites were created by blending LDPE with varying CS amounts (0.5–8 wt.%). Analysis using scanning electron microscopy and Raman spectroscopy confirmed CS presence in the LDPE matrix, with X-ray diffraction showing no microstructural changes post-blending. Thermal characterization exhibited notable improvements in thermal stability (~4%) and crystallinity (~7%). Mechanical properties such as hardness and Young's modulus were improved by up to 4% and 24%, respectively. Tribological studies on different composite samples with varying surface roughness under various load and speed conditions revealed the critical role of surface roughness in reducing friction by decreasing real contact area and adhesive interactions between asperities. Increased load and speed amplified shear stress on asperities, possibly leading to deformation and failure. Notably, integrating CSs into LDPE, starting at 1 wt.%, effectively reduced friction and wear. The composite with the highest loading (8 wt.%) displayed the most significant tribological enhancement, achieving a remarkable 75% friction reduction and a substantial 78% wear reduction. [ABSTRACT FROM AUTHOR]

The restriction of sharp channel bends on debris flow movement will lead to strong erosion action on concave bank, which was an important reason for the expansion of the channels and the instability of the slopes. Most studies only focus on bed erosion but ignored the concave bank also suffer strong erosion action. In order to analyze the erosion mechanism, a series of erodible and rigid bank experiments with different curvature radii of bends were carried out. After obtaining the calculation equations for the shear force and the shear resistance of the concave bank in impact zone, we revised the commonly entrainment rate. Finally, we obtained a formula for calculating the entrainment rate of concave banks by debris flow, it can provide reference for the study of slope stability. [ABSTRACT FROM AUTHOR]

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Large amounts of surfactants pose a threat to water environment and dual-coagulation has been proven to be effective in the pretreatment of surfactant-polluted wastewater. However, the influence of water quality and hydraulic parameters on floc formation and its mechanisms are still unclear, especially under high-concentration condition. In this study, polymeric aluminum chloride (PAC) and polyacrylamide (PAM) were optimized to treat surfactant-kaolin wastewater. Influence of chemical dosage, initial pH and shear force on floc properties was investigated. In addition, mechanisms for soil particle coagulation in the matrix of simulated washing solution were also discussed. Results showed that adsorption of surfactants or kaolin particles onto aluminum-based hydroxides through entrapment and sweeping effect was the dominating mechanism at the pH of raw water. At pH 5, floc size and growth rate were relatively larger. When pH was between 6 and 9, the effect of initial pH on floc formation was not significant. At the lower PAC dosage, flocs formed in PAC + PAM dual-coagulation could be partly recovered and the size of regenerative flocs was larger than that of PAC. With the increase of PAM dosage, the time for achieving the balance between floc formation and breakage was shortened. Charge neutralization and adsorption bridging of PAM played a significant role in the dual-coagulation. Therefore PAM can be used as an efficient coagulant aid for PAC to promote floc properties. Results of this study would be beneficial for the application of dual-coagulation in the high-concentration wastewater treatment. [ABSTRACT FROM AUTHOR]

The resistance spot welding (RSW) process is still widely used to weld panels and bodies, particularly in the automotive, railroad, and aerospace industries. The purpose of this research is to examine how RSW factors such as welding current, welding pressure, welding time, holding time, squeezing time, and pulse welding affect the shear force, micro-hardness, and failure mode of spot welded titanium sheets (grade 2). Resistance spot welded joints of titanium sheets with similar and dissimilar thicknesses of 1–1 mm, 0.5–0.5 mm, and 1–0.5 mm were evaluated. The experimental conditions were arranged using the design of experiments (DOE). Moreover, artificial neural network (ANN) models were used. Different training and transfer functions were tested using the feed-forward backpropagation approach to find the optimal ANN model. According to the experimental results, the maximum shear force was 5.106, 4.234, and 4.421 kN for the 1–1, 0.5–0.5, and 1–0.5 mm cases, respectively. The hardness measurements showed noticeable improvement for the welded joints compared to the base metal. The findings revealed that the 0.5–0.5 mm case gives the highest nugget and heat-affected zone (HAZ) hardness compared to other cases. Moreover, different failure modes like pull-out nugget, interfacial, and partial failure between the pull-out nugget and interfacial failure were noticed. The ANN outcomes based on the mean squared error (MSE) and coefficient of determination (R2) as validation metrics demonstrated that using the Levenberg–Marquardt (Trainlm) training function with the log sigmoid transfer function (Logsig) gives the best prediction, where R2 and MSE values were 0.98433 and 0.01821, respectively. [ABSTRACT FROM AUTHOR]

Objective This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.

In this work, epoxy was added into commercial Sn-3.0Ag-0.5Cu (SAC305) solder paste to enhance the thermal cycling reliability of the joint. The microstructure and fracture surface were observed using a scanning electron microscope/energy dispersive spectrometer (SEM/EDS), and a shear test was performed on the thermally cycled joint samples. The results indicated that during the thermal cycling test, the epoxy protective layer on the surface of the epoxy-enhanced SAC305 solder joint could significantly alleviate the thermal stress caused by coefficients of thermal expansion (CTE) mismatch, resulting in fewer structural defects. The interfacial compound of the original SAC305 solder joints gradually coarsened due to the accelerated atomic diffusion, but epoxy-enhanced SAC305 solder joints demonstrated a thinner interfacial layer and a smaller IMC grain size. Due to the reduced stress concentration and the additional mechanical support provided by the cured epoxy layer, epoxy-enhanced SAC305 solder joints displayed superior shear performance compared to the original joint during the thermal cycling test. After 1000 thermal cycles, Cu-Sn IMC regions were observed on the fracture surfaces of the original SAC305 solder joint, exhibiting brittle fracture characteristics. However, the fracture of the SAC305 solder joint with 8 wt.% epoxy remained within the solder bulk and exhibited a ductile fracture mode. This work indicates that epoxy-enhanced SAC305 solder pastes display high thermal cycling reliability and could meet the design needs of advanced packaging technology for high-performance electronic packaging materials.

Shear force is commonly used to evaluate tenderness, one of the most crucial eating quality aspects of sheep meat. The effect size of various factors on tenderness is still unknown. Studies have suggested that both genetic and environmental factors contribute to the variation in meat tenderness, and there are possible interactions between these factors. An extensive data set (n = 23,696) was analyzed to examine genetic and non-genetic influences on the shear force at 5 days postmortem (SF5). SF5 was measured on lamb loins (Longissimus lumborum) taken from lambs reared over 12 years at eight sites across Australia. The results showed that all carcass traits had a significant (p < 0.001) impact on SF5, with the largest effect on SF5 associated with intramuscular fat (IMF %) (f = 1035). There was also a significant effect of sex, cold shortening at 18 °C, sire type and cohort on SF5 (p < 0.001), with a large variation observed between the minimum cohort at 15.9 ± 1.5 N and maximum at 51.2 ± 2.1 N. In conclusion, a complex matrix of production, processing and genetic factors impact lamb tenderness as measured by shear force. This experiment helps identify the size of the contribution of these factors towards lamb tenderness, enabling the sheep industry to enhance consumers’ satisfaction.

The beam-to-column connection is a particularly vulnerable element in frame structures under seismic action and is often responsible for building damages. Experimental investigations carried out over the past six decades on shear strength in frame joints have not led to the establishment of a uniform procedure in the design codes of different countries. The reason lies probably in the varied nature of the investigated parameters and in the varied configurations of beam–column connections. A good knowledge of the forces passing through the frame joints in the beam–beam and column–column direction would allow both their adequate computation in new buildings and the verification of existing ones without requiring experimental studies. In the design codes of the leading countries in seismic engineering, the shear force is determined by the capacitive method, considering only the area of the longitudinal reinforcement of the beam passing through the column. This method shows us how much shear force the beam reinforcement can take, but not what the magnitude of the resulting forces actually is as a result of the acting loads. In addition, the method of the codes does not indicate the contribution of the concrete to the total magnitude of the shear force in the beam–column connection. In the proposed mathematical model for calculating the forces that leave the beam, the full dimensions of the cross-section of the beam were taken into account. The material properties and cross-sectional shape were also taken into account. A determining factor for the magnitude of forces entering the beam–column joint is the acting load on the beam. In this paper, the load of two transverse forces was considered. The forces are applied in different possible positions, while remaining symmetrically located on the beam. The calculations are based on Menabrea’s theorem to determine the hyperstatic unknowns. The results of the proposed method for the considered beam show that the magnitude of the shear force differs from that accepted in the literature and the norms by 2% to 27%, depending on the stage of development of the crack. In comparison, the Eurocode-recommended method shows differences in the order of 27% to 40% for the adopted beam under static loads.

The performance of the overhead squat may affect the golf swing mechanics associated with golf-related low back pain. This study investigates the difference in lumbar kinematics and joint loads during the golf downswing between golfers with different overhead squat abilities. Based on the performance of the overhead squat test, 21 golfers aged 18 to 30 years were divided into the highest-scoring group (HS, N = 10, 1.61 ± 0.05 cm, and 68.06 ± 13.67 kg) and lowest-scoring group (LS, N = 11, 1.68 ± 0.10 cm, and 75.00 ± 14.37 kg). For data collection, a motion analysis system, two force plates, and TrackMan were used. OpenSim 4.3 software was used to simulate the joint loads for each lumbar joint. An independent t-test was used for statistical analysis. Compared to golfers demonstrating limitations in the overhead squat test, golfers with better performance in the overhead squat test demonstrated significantly greater angular extension displacement on the sagittal plane, smaller lumbar extension angular velocity, and smaller L4-S1 joint shear force. Consequently, the overhead squat test is a useful index to reflect lumbar kinematics and joint loading patterns during the downswing and provides a good training guide reference for reducing the risk of a golf-related lower back injury. [ABSTRACT FROM AUTHOR]

Objective: This study evaluated the effect of pressure injury (PI) prophylactic dressings used for patients at high risk of PI development to reduce friction, shear force and pressure, and their combined force, in an original polymer-based skin model. Method: A low-friction outer-layer hydrocolloid (LFH) dressing and a multilayered silicone foam (MSF) dressing were used. Before application, compression and friction properties were measured. Our original experimental model—the 'simulated skin-shearing test'—consisted of: a weight; a polyurethane-based skin model containing a three-axis tactile sensor; dressings; a table covered with bedsheets; and a mechanical tester, by which the interface friction force, internal shear force and pressure were measured continuously during skin model movements. An estimated combined force generated by internal shear and pressure was represented as a vector. A model with no dressing was used as a control. Results: The LFH dressing had significantly higher compression strength versus the MSF dressing. In contrast, the dynamic coefficient of friction was lower for the LFH dressing versus the MSF dressing (p<0.05). In simulated skin-shearing test results, shear forces were 0.45N and 0.42N for LFH and MSF dressings, respectively, with no significant difference. The estimated combined force was lower for the MSF dressing compared with that of the LFH dressing and control. Conclusion: The shear force-reducing effect in the skin model was equivalent between the LFH and MSF dressings. However, the MSF dressing significantly reduced the force generated by a combination of internal shear force and pressure compared with the LFH dressing. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the effect of temperature and time of sous-vide cooking method on the characteristics of Thoroughbred horse loin. Sliced portions (200 ± 50 g) were cooked by boiling (control) and sous-vide (65 and 70 °C for 12, 18, and 24 h). The samples were analyzed for proximate composition, pH, color, texture, microstructure, sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), microbiology, volatile organic compounds (VOCs), nucleotide content, and fatty acids composition. The color analysis showed decreased redness at elevated temperatures. Improved tenderness, demonstrated by reduced shear force values (36.36 N at 65 °C for 24 h and 35.70 N at 70 °C for 24 h). The micrographs indicated dense fiber arrangements at 70 °C. The SDS-PAGE revealed muscle protein degradation with extended sous-vide cooking. The VOC analysis identified specific compounds, potentially distinctive markers for sous-vide cooking of horse meat including 1-octen-3-ol, decanal, n-caproic acid vinyl ester, cyclotetrasiloxane, octamethyl, and 3,3-dimethyl-1,2-epoxybutane. This study highlights the cooking time's primary role in sous vide-cooked horse meat tenderness and proposes specific VOCs as potential markers. Further research should explore the exclusivity of these VOCs to sous-vide cooking. [ABSTRACT FROM AUTHOR]

Objective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion: Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP. [ABSTRACT FROM AUTHOR]

Carcass quality traits and the Longissimus thoracis (LT) and semitendinosus (ST) muscles, aged for 2 or 14 d, from sixty castrated (CM) and non-castrated (NCM) Brangus males, slaughtered at 16 (M16) or 20 (M20) mo of age (391 and 434 kg live weight; 3.81 and 4.25 mm backfat thickness respectively), were evaluated. The carcasses of castrated and younger animals weighed less than those of non-castrated and older ones (P<0.001). Castration produced more subcutaneous fat and lower rib eye areas (P<0.05). Temperature and pH decline was faster in younger animals, and final pH was lower in castrated (P< 0.05). While the Warner Bratzler Shear Force (WBSF) of LT was 9 % lower in castrated, and 7 % higher in younger animals (P<0.05); it decreased with a longer aging period (P<0.001). The WBSF of LT was positively associated with total collagen content (r= 0.54; P<0.01) and negatively with myofibrillary fragmentation index (r= -0.39; P<0.05). The WBSF of ST was not affected by animal castration or slaughter age (P>0.05), but decreased with a longer aging period (P<0.001), and was positively associated with total collagen content (r= 0.61; P<0.05). Both muscles from castrated slaughtered at younger ages had the higher L* values. It is concluded that castration and age at slaughter on Brangus males produced differences on WBSF values only on LT muscle where collagen is not the main determinant of shear force. [ABSTRACT FROM AUTHOR]

We investigate both the mathematical modeling and stability methods for a new integro-differential system referred to as the viscoelastic Timoshenko-Boltzmann model. The modeling is developed for materials with hereditary memory under the creation time scenario whose foundation goes back to Boltzmann's superposition principle in linear viscoelasticity, complemented by Timoshenko's assumptions concerning shearing in certain beam vibrations. The mathematical methodology provides a comprehensive characterization of the uniform stability for the partially damped Timoshenko-Boltzmann system through the identity of wave speeds on the structural coefficients and a pointwise dissipative condition on the memory kernel that does not require differential inequalities. [ABSTRACT FROM AUTHOR]

The determinant variables of the carcass and meat traits from livestock sheep are important to evaluate because they are related to the acceptability of the meat in the market. Therefore, the objective of the present study was to evaluate the carcass and physicochemical meat traits from five racial biotypes; Katahdin (n=9), Dorper (n=12), Pelibuey (n=18), Blackbelly (n=14) and Suffolk (n=7) of different age range (≤ 12 months old; n=42) and (> 13 months old; n=18), males (n=53) and females (7). The data were analyzed by descriptive statistics, general linear model, and Pearson correlation. Hot carcass weight (HCW) was higher in Katahdin (23.76 kg), Dorper (24.49 kg), and Pelibuey (22.91 kg) lambs. Males were 23.08% higher (P<0.05) in HCW than females. The water holding capacity was higher in young sheep (61.59%) (P<0.05) than in the old sheep (59%). The intramuscular fat was higher in Katahdin (4.12%) and Pelibuey (3.27%). The protein was higher in Suffolk (16.50%) and Katahdin (15.85%). The carcass compactness index had a high correlation with slaughter weight (r=0.819), HCW (r=0.954), carcass yield (r=0.618), thorax perimeter (r=0.773) and rump perimeter (r=0.734). In conclusion, the carcass and meat traits of the young male racial biotypes presented better values than those of old and female's sheep, and possibly with greater acceptance in the market. [ABSTRACT FROM AUTHOR]

In this study, twenty fresh African catfish (Clarias gariepinus) and silver catfish (Bagrus bayad) fillets as well as twenty frozen pangasius catfish (Pangasianodon hypophthalmus) fillets were collected from Egyptian local markets and retailers during 2021. Pangasius catfish fillets can be divided into two grades: white basa fillets (grade I, white colour) and red basa fillets (grade II, pale pink to red colour). This study aimed to assess the physical (colour and shear force), chemical (pH, TVB-N and TBARS) and sensory parameters of catfish fillet samples. The sensory attributes of raw catfish fillets were measured using a 9-point hedonic scale and these attributes include colour and appearance, odor, texture, and overall acceptability. The results of the proximate composition showed that the African catfish and silver catfish fillets had significantly lower moisture (76.12-76.94) and higher crude protein (17.19-17.24) and fat levels (3.35-4.12) compared to the frozen Pangasius catfish fillets. The total volatile basic nitrogen (TVB-N) ranged from 6.83 to 16.38 mg/100g, thiobarbituric acidreactive substances (TBARS) values ranged from 0.35 to 1.01 mg malonaldehyde/kg and pH ranged from 6.43 to 7.35. The TVB-N and TBARS values of examined catfish fillets were within acceptable limits. The African catfish fillets were darker and characterized by higher redness (a*) and lower yellowness (b*) values as well as higher shear force values (9.52 kgf/m3 ), while white basa fillet was the lowest darkness, less saturated with the red pigment (a*) and more saturated with the yellow component (b*) as well as lower shear values (2.17 kgf/m3 ) among the examined catfish fillets. African catfish and silver catfish fillets showed significantly higher sensory scores than the Pangasius catfish fillets. All the organoleptic properties of raw catfish fillets were above the rejection threshold score (≤4.0) In conclusion, catfish fillets were of superior quality and acceptable for human consumption. [ABSTRACT FROM AUTHOR]

Warner-Bratzler Shear Force (WBSF) is a quantitative measurement of meat toughness that has great impact on the consumer acceptability of meat. This study was conducted to evaluate growth performance, carcass and meat quality characteristics, and fatty acids profile of longissimus lumborum (LL) intramuscular fat (IMF) of pigs that are genetically divergent for WBSF. Based on WBSF values of the LL from a previous study, 12 immunocastrated male pigs selected from 96 pigs were divided into two groups with high WBSF (53.28 to 42.50 N) and low WBSF (37.27 to 27.79 N). Although high-WBSF pigs tended to have improved (P = 0.08) gain-to-feed ratio, overall performance was similar between WBSF groups. High-WBSF pigs also tended to have higher (P = 0.09) cooling loss and lean percentage as well as decreased (P = 0.08) 10th-rib backfat depth than low-WBSF pigs. Loins from high-WBSF pigs tended to have lower (P = 0.07) IMF content and higher (P = 0.09) cooking loss than low-WBSF pigs. Compared to low-WBSF pigs, IMF of the LL from high-WBSF pigs had lower (P = 0.05) percentage of oleic acid and tended to have a decreased (P = 0.07) percentage of total monounsaturated fatty acids. Loins from pigs with high WBSF tended to have increased (P = 0.09) total polyunsaturated fatty acids (PUFA) content and had higher (P = 0.03) PUFA: saturated fatty acid ratio than low-WBSF pigs. Selecting pigs for pork tenderness could potentially conflict with lean growth efficiency and a healthier fatty acids profile for human consumption. [ABSTRACT FROM AUTHOR]