Zsuzsanna Horváth-Mezőfi, Emese Bátor, Gergő Szabó, Mónika Göb, Z. Sasvar, Lien Le Phuong Nguyen, Koppány Majzinger, K. Hidas, Anna Visy, G. Hitka, T. Zsom
Ethylene has key roles in triggering and speeding up ripening processes, which in tomatoes take the form of various qualitative changes. Tomatoes, just like all climacteric fruits, need a continuous ethylene exposure to accelerate ripening. Therefore, it is possible to use ripening regulators preventing ethylene binding. According to some studies, chlorophyll fluorescence measurements can be used at least as efficiently as tristimulus colorimetry classifying tomatoes based on maturity. Measurements were carried out by treating fresh tomatoes with 1-MCP (1-methylcyclopropene) at six different stages of ripening and studying the changes in chlorophyll content related quality characteristics (e.g. surface colour, chlorophyll fluorescence) during postharvest storage (two-week refrigerated storage at 15 °C followed by a two-week shelf life). According to our results, chlorophyll content and photosynthetic activity of the treated samples decreased much less than those of untreated ones. Additionally, anti-ripening treatment proved to be more effective on tomatoes at an earlier stage of ripening.
{"title":"Effect of 1-MCP treatment on tomato photosynthetic chlorophyll activity during storage","authors":"Zsuzsanna Horváth-Mezőfi, Emese Bátor, Gergő Szabó, Mónika Göb, Z. Sasvar, Lien Le Phuong Nguyen, Koppány Majzinger, K. Hidas, Anna Visy, G. Hitka, T. Zsom","doi":"10.1556/446.2023.00078","DOIUrl":"https://doi.org/10.1556/446.2023.00078","url":null,"abstract":"Ethylene has key roles in triggering and speeding up ripening processes, which in tomatoes take the form of various qualitative changes. Tomatoes, just like all climacteric fruits, need a continuous ethylene exposure to accelerate ripening. Therefore, it is possible to use ripening regulators preventing ethylene binding. According to some studies, chlorophyll fluorescence measurements can be used at least as efficiently as tristimulus colorimetry classifying tomatoes based on maturity. Measurements were carried out by treating fresh tomatoes with 1-MCP (1-methylcyclopropene) at six different stages of ripening and studying the changes in chlorophyll content related quality characteristics (e.g. surface colour, chlorophyll fluorescence) during postharvest storage (two-week refrigerated storage at 15 °C followed by a two-week shelf life). According to our results, chlorophyll content and photosynthetic activity of the treated samples decreased much less than those of untreated ones. Additionally, anti-ripening treatment proved to be more effective on tomatoes at an earlier stage of ripening.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139240208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In order to improve the thermal performance of heat exchangers and air collectors, we insert various forms of artificial roughness, known as ribs, into the useful duct. These ribs promote the creation of turbulent flows and enhance heat transfer by conduction, convection and radiation.However, the introduction of these ribs leads to an increase in pressure drop, requiring higher mechanical power to pump the heat transfer fluid. This experimental study focuses on estimating, using empirical approaches, the pressure losses induced by rectangular ribs with an inclined top. The ribs are made from 0.4 mm galvanized sheet steel.An experimental set-up was designed to measure the head losses generated by the ribs, from the point of entry to the point of exit from the useful duct. Using the dimensional analysis method, correlations were established to evaluate head losses as a function of flow regime and rib geometry and configuration (including different geometries for rib arrangement over the configuration area).
{"title":"Modeling of pressure losses in a cylindrical duct with rectangular ribs","authors":"Nacer Chouchane, Hammam Chouchane, Tesnim Chouchane","doi":"10.1556/446.2023.00071","DOIUrl":"https://doi.org/10.1556/446.2023.00071","url":null,"abstract":"In order to improve the thermal performance of heat exchangers and air collectors, we insert various forms of artificial roughness, known as ribs, into the useful duct. These ribs promote the creation of turbulent flows and enhance heat transfer by conduction, convection and radiation.However, the introduction of these ribs leads to an increase in pressure drop, requiring higher mechanical power to pump the heat transfer fluid. This experimental study focuses on estimating, using empirical approaches, the pressure losses induced by rectangular ribs with an inclined top. The ribs are made from 0.4 mm galvanized sheet steel.An experimental set-up was designed to measure the head losses generated by the ribs, from the point of entry to the point of exit from the useful duct. Using the dimensional analysis method, correlations were established to evaluate head losses as a function of flow regime and rib geometry and configuration (including different geometries for rib arrangement over the configuration area).","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139259624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Heba Naser, Imre Czinkota, Andrea Dorkota, Márk Horváth
Abstract In this study, we compile the findings to date on using several cellulose-based materials as adsorbents of potentially toxic elements (PTEs) from wastewater. Furthermore, this review discussed the destiny of PTEs-loaded cellulose-based adsorbents and some sustainable methods for their management, hoping to close the pollution loop.
{"title":"A review of the advancements of potentially toxic element adsorption by various cellulose-based materials and the used adsorbents' fate","authors":"Heba Naser, Imre Czinkota, Andrea Dorkota, Márk Horváth","doi":"10.1556/446.2023.00068","DOIUrl":"https://doi.org/10.1556/446.2023.00068","url":null,"abstract":"Abstract In this study, we compile the findings to date on using several cellulose-based materials as adsorbents of potentially toxic elements (PTEs) from wastewater. Furthermore, this review discussed the destiny of PTEs-loaded cellulose-based adsorbents and some sustainable methods for their management, hoping to close the pollution loop.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135351371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dorina Szakál, Zsófia Fekete-Frojimovics, Abdul Hannan Bin Zulkarnain, Erik Rozgonyi, Orsolya Fehér
Abstract In our study, using a combination of eye-tracking parameter analysis and the van Westendorp method, we investigate whether participants pay more attention to products that they perceive as more expensive or to those that they prefer in the ranking process. The experiment involved 50 participants, a questionnaire with ranking and pricing tasks, and an eye-tracking measurement. Three wine varieties (Irsai Olivér, Rosé and Merlot-Shiraz) and three different label alternatives were tested. When comparing the results of the ranking and the pricing tasks, the product that is considered more expensive is not always the one that is most appealing to the participants. If we compare the results from the analysis of the eye-tracking parameters and the pricing, we can say that in all cases the labels that received the most visual attention were those that were priced more expensively by the participants.
{"title":"Do we pay more attention to the label that is considered more expensive? Eye-tracking analysis of different wine varieties","authors":"Dorina Szakál, Zsófia Fekete-Frojimovics, Abdul Hannan Bin Zulkarnain, Erik Rozgonyi, Orsolya Fehér","doi":"10.1556/446.2023.00069","DOIUrl":"https://doi.org/10.1556/446.2023.00069","url":null,"abstract":"Abstract In our study, using a combination of eye-tracking parameter analysis and the van Westendorp method, we investigate whether participants pay more attention to products that they perceive as more expensive or to those that they prefer in the ranking process. The experiment involved 50 participants, a questionnaire with ranking and pricing tasks, and an eye-tracking measurement. Three wine varieties (Irsai Olivér, Rosé and Merlot-Shiraz) and three different label alternatives were tested. When comparing the results of the ranking and the pricing tasks, the product that is considered more expensive is not always the one that is most appealing to the participants. If we compare the results from the analysis of the eye-tracking parameters and the pricing, we can say that in all cases the labels that received the most visual attention were those that were priced more expensively by the participants.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136235513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The rapid technological development that is still taking place today, with increasingly interconnected IT tools, is introducing dramatic changes. The development of computer programs is rapidly transforming traditional processes and the systems that support them. It is therefore natural that the fourth industrial revolution (Industry 4.0) and its impact on Hungarian companies is one of the key topics of our time. We conducted an exploratory quantitative survey, asking 140 managers of Hungarian small, medium and large enterprises about their current situation in the context of Industry 4.0. We sought to find out to what extent the specific R&D and innovation potential of Industry 4.0 is accepted, and whether it has already been introduced in the companies. On a qualitative side, 2 case studies and 3 interviews were conducted, in which structured interviews were used to further explore the issue. We aimed to find out where SMEs stood in terms of digital preparedness and what advantages, possible disadvantages, and goals they managed to identify. Our research showed that an increasing number of companies have already decided to take the first steps towards industrial digitalisation, which will completely transform their internal processes.
{"title":"Expanding digitalisation for subsistence and sustainability in the heart of Europe, based on the examples of Hungarian companies","authors":"Andrea Katona, Z. Birkner, E. Péter","doi":"10.1556/446.2023.00058","DOIUrl":"https://doi.org/10.1556/446.2023.00058","url":null,"abstract":"The rapid technological development that is still taking place today, with increasingly interconnected IT tools, is introducing dramatic changes. The development of computer programs is rapidly transforming traditional processes and the systems that support them. It is therefore natural that the fourth industrial revolution (Industry 4.0) and its impact on Hungarian companies is one of the key topics of our time. We conducted an exploratory quantitative survey, asking 140 managers of Hungarian small, medium and large enterprises about their current situation in the context of Industry 4.0. We sought to find out to what extent the specific R&D and innovation potential of Industry 4.0 is accepted, and whether it has already been introduced in the companies. On a qualitative side, 2 case studies and 3 interviews were conducted, in which structured interviews were used to further explore the issue. We aimed to find out where SMEs stood in terms of digital preparedness and what advantages, possible disadvantages, and goals they managed to identify. Our research showed that an increasing number of companies have already decided to take the first steps towards industrial digitalisation, which will completely transform their internal processes.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47158632","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Neményi, A. Kovács, J. Oláh, J. Popp, Edina-Timea Erdei, E. Harsanyi, Bálint Ambrus, G. Teschner, A. Nyéki
If we want to increase the efficiency of precision technologies to create sustainable agriculture, we need to put developments and their application on a new footing; moreover, a general paradigm shift is needed. There is a need to rethink close-at-hand and far-off innovation concepts to further develop precision agriculture, from both an agricultural, landscape, and natural ecosystem sustainability perspective. With this, unnecessary or misdirected developments and innovation chains can be largely avoided. The efficiency of the agrotechnology and the accuracy of yield prediction can be ensured by continuously re-planning during the growing season according to changing conditions (e.g., meteorological) and growing dataset. The aim of the paper is to develop a comprehensive, thought-provoking picture of the potential application of new technologies that can be used in agriculture, primarily in precision technology-based arable field crop production, which emphasizes the importance of continuous analysis and optimisation between the production unit and its environment. It should also be noted that the new system contributes to reconciling agricultural productivity and environmental integrity. The study also presents research results that in many respects bring fundamental changes in technical and technological development in field production. The authors believe that treating the subsystems of agriculture, landscape, and natural ecosystem (ALNE) as an integrated unit will create a new academic interdisciplinarity. ICT, emphasizing WSN (Wireless Sensor Network), remote sensing, cloud computing, AI (Artificial Intelligence), economics, sociology, ethics, and the cooperation with young students in education can play a significant role in research. This study treats these disciplines according to sustainability criteria. The goal is to help management fulfil the most important expectation of reducing the vulnerability of the natural ecosystem. The authors believe that this article may be one of the starting points for a new interdisciplinarity, ALNE.
{"title":"Challenges of sustainable agricultural development with special regard to Internet of Things: Survey","authors":"M. Neményi, A. Kovács, J. Oláh, J. Popp, Edina-Timea Erdei, E. Harsanyi, Bálint Ambrus, G. Teschner, A. Nyéki","doi":"10.1556/446.2022.00053","DOIUrl":"https://doi.org/10.1556/446.2022.00053","url":null,"abstract":"\u0000 If we want to increase the efficiency of precision technologies to create sustainable agriculture, we need to put developments and their application on a new footing; moreover, a general paradigm shift is needed. There is a need to rethink close-at-hand and far-off innovation concepts to further develop precision agriculture, from both an agricultural, landscape, and natural ecosystem sustainability perspective. With this, unnecessary or misdirected developments and innovation chains can be largely avoided. The efficiency of the agrotechnology and the accuracy of yield prediction can be ensured by continuously re-planning during the growing season according to changing conditions (e.g., meteorological) and growing dataset. The aim of the paper is to develop a comprehensive, thought-provoking picture of the potential application of new technologies that can be used in agriculture, primarily in precision technology-based arable field crop production, which emphasizes the importance of continuous analysis and optimisation between the production unit and its environment. It should also be noted that the new system contributes to reconciling agricultural productivity and environmental integrity. The study also presents research results that in many respects bring fundamental changes in technical and technological development in field production. The authors believe that treating the subsystems of agriculture, landscape, and natural ecosystem (ALNE) as an integrated unit will create a new academic interdisciplinarity. ICT, emphasizing WSN (Wireless Sensor Network), remote sensing, cloud computing, AI (Artificial Intelligence), economics, sociology, ethics, and the cooperation with young students in education can play a significant role in research. This study treats these disciplines according to sustainability criteria. The goal is to help management fulfil the most important expectation of reducing the vulnerability of the natural ecosystem. The authors believe that this article may be one of the starting points for a new interdisciplinarity, ALNE.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48591045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food, water, and energy scarcity threaten India's future, and they must be addressed first. To meet the country's ever-increasing population needs, agricultural productivity must be expanded. For the crop-land suitability, we have studied an area of about 6,539 km2 in Vizianagaram district. The majority of the land is used for paddy agriculture (Kharif). The crop-land suitability has been evaluated based on the different parameters identified in that study area. “Remote sensing (RS)” and “geographic information system (GIS)” were combined for the crop-land suitability using nine parameters. The slope, elevation, rainfall, soil texture, lithology, groundwater, land use–land cover (LULC), TWI, and land surface temperature are the primary criteria used to determine the crop-land suitability in the Vizianagaram district (AP). Thematic maps were created using Landsat 8 images and SRTM DEM images from USGS Earth Explorer. Based on these maps and the influence of these parameters, we may assign weights to the parameters and then rank them, the Analytic Hierarchy Process (AHP) allowing us to identify which area is more suitable for good crop productivity and which is not. In this study, the soils are divided into four categories: low suitability, moderate suitability, high suitability, and extremely high suitability. The suitability index is found to be in the range of 0–55.2%, which indicates the lack of outstanding agricultural lands in the sudy region.
{"title":"Crop-land suitability analysis using geographic information system and remote sensing","authors":"P. Ramu, B. Sai Santosh, K. Chalapathi","doi":"10.1556/446.2022.00050","DOIUrl":"https://doi.org/10.1556/446.2022.00050","url":null,"abstract":"\u0000 Food, water, and energy scarcity threaten India's future, and they must be addressed first. To meet the country's ever-increasing population needs, agricultural productivity must be expanded. For the crop-land suitability, we have studied an area of about 6,539 km2 in Vizianagaram district. The majority of the land is used for paddy agriculture (Kharif). The crop-land suitability has been evaluated based on the different parameters identified in that study area. “Remote sensing (RS)” and “geographic information system (GIS)” were combined for the crop-land suitability using nine parameters. The slope, elevation, rainfall, soil texture, lithology, groundwater, land use–land cover (LULC), TWI, and land surface temperature are the primary criteria used to determine the crop-land suitability in the Vizianagaram district (AP). Thematic maps were created using Landsat 8 images and SRTM DEM images from USGS Earth Explorer. Based on these maps and the influence of these parameters, we may assign weights to the parameters and then rank them, the Analytic Hierarchy Process (AHP) allowing us to identify which area is more suitable for good crop productivity and which is not. In this study, the soils are divided into four categories: low suitability, moderate suitability, high suitability, and extremely high suitability. The suitability index is found to be in the range of 0–55.2%, which indicates the lack of outstanding agricultural lands in the sudy region.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43041874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
To overcome the problems of seasonality and geographical location in fruit production and processing, the production of aseptic semi-finished juice is an excellent solution. Even without refrigeration, aseptic pressing has a shelf life of more than a year, making it possible to produce finished products all year round. The production technology involves the addition of ascorbic acid to the pulp to fix or preserve colour. There is an increasing customer demand for ascorbic acid substitutes on the international market. In Hungary, one of the most important exports is aseptic sour cherry juice. In our work, ascorbic acid used for colour fixation was replaced by acerola concentrate. The anthocyanin content and colour coordinate values (L*, a*, b*, H, C) of aseptically filled sour cherry juice were determined and compared with the control sample during the 12 months of storage.
{"title":"Changes in colour parameters and anthocyanin content of aseptically filled sour cherry juice during storage","authors":"Á. Ribárszki, D. Székely, B. Szabó-Nótin, M. Máté","doi":"10.1556/446.2022.00047","DOIUrl":"https://doi.org/10.1556/446.2022.00047","url":null,"abstract":"\u0000 To overcome the problems of seasonality and geographical location in fruit production and processing, the production of aseptic semi-finished juice is an excellent solution. Even without refrigeration, aseptic pressing has a shelf life of more than a year, making it possible to produce finished products all year round. The production technology involves the addition of ascorbic acid to the pulp to fix or preserve colour. There is an increasing customer demand for ascorbic acid substitutes on the international market. In Hungary, one of the most important exports is aseptic sour cherry juice. In our work, ascorbic acid used for colour fixation was replaced by acerola concentrate. The anthocyanin content and colour coordinate values (L*, a*, b*, H, C) of aseptically filled sour cherry juice were determined and compared with the control sample during the 12 months of storage.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48242396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gluten-free (GF) breads are often described with low quality, rapidly staling, dry mouthfeel and crumbling texture attributes. In lack of recent texture profile data on commercially available, preservative-free, freshly-baked GF bread, this study aimed to compare different types of GF products with their wheat-based counterparts during a 4-day-long storage test. Texture analysis data showed that GF loaves performed better than or comparable to the wheat-based ones in hardness, springiness and cohesiveness. Among sensorial properties mouth-feel, softness and aroma were evaluated as significantly better or similar for GF versus wheat-based products. GF cob had a saltier taste, which reduced the flavour experience. Both the texture results of the storage test and sensory data showed that the quality of GF bread products improved in recent years; they stayed comparable with their wheat-based counterparts even during a 4-day-long storage period.
{"title":"Case study of commercially available gluten-free bread products: Texture changes during storage and sensory analysis","authors":"Marcell Tóth, T. Kaszab, A. Lambert-Meretei","doi":"10.1556/446.2022.00039","DOIUrl":"https://doi.org/10.1556/446.2022.00039","url":null,"abstract":"\u0000 Gluten-free (GF) breads are often described with low quality, rapidly staling, dry mouthfeel and crumbling texture attributes. In lack of recent texture profile data on commercially available, preservative-free, freshly-baked GF bread, this study aimed to compare different types of GF products with their wheat-based counterparts during a 4-day-long storage test. Texture analysis data showed that GF loaves performed better than or comparable to the wheat-based ones in hardness, springiness and cohesiveness. Among sensorial properties mouth-feel, softness and aroma were evaluated as significantly better or similar for GF versus wheat-based products. GF cob had a saltier taste, which reduced the flavour experience. Both the texture results of the storage test and sensory data showed that the quality of GF bread products improved in recent years; they stayed comparable with their wheat-based counterparts even during a 4-day-long storage period.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45660434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Mihalkó, Dóra Szepesi-Bencsik, G. Zsarnóczay, L. Friedrich
Animal food, especially meat, has played an important role in the history of mankind. Different meats can be used in the production of meat products. In addition to lean meats, mechanically deboned meat (MDM) and mechanically separated meat (MSM) can also be used in meat products. However, the latter does not qualify as meat due to damage to the muscular structure due to the high pressure applied during the separation, therefore cannot be included in the meat content of products. The aim of our experiment was to compare whole, minced meat, MDM and MSM from turkey (raw and in the form of meat paste). Technofunctional tests (water-holding and -binding capacity), color measurement, chemical composition (moisture, protein and fat content), electron microscopic recording, rheological properties show that the quality of MSM is inferior to other meat raw materials. These properties can also result in the production of lower quality products.
{"title":"Comparison of raw materials for meat products","authors":"J. Mihalkó, Dóra Szepesi-Bencsik, G. Zsarnóczay, L. Friedrich","doi":"10.1556/446.2021.00040","DOIUrl":"https://doi.org/10.1556/446.2021.00040","url":null,"abstract":"\u0000 Animal food, especially meat, has played an important role in the history of mankind. Different meats can be used in the production of meat products. In addition to lean meats, mechanically deboned meat (MDM) and mechanically separated meat (MSM) can also be used in meat products. However, the latter does not qualify as meat due to damage to the muscular structure due to the high pressure applied during the separation, therefore cannot be included in the meat content of products.\u0000 The aim of our experiment was to compare whole, minced meat, MDM and MSM from turkey (raw and in the form of meat paste). Technofunctional tests (water-holding and -binding capacity), color measurement, chemical composition (moisture, protein and fat content), electron microscopic recording, rheological properties show that the quality of MSM is inferior to other meat raw materials. These properties can also result in the production of lower quality products.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46054569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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