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  • 1
    Electronic Resource
    Electronic Resource
    Mixture distributions fitted to instrument counts (1991)
    [S.l.] : American Institute of Physics (AIP)
    Review of Scientific Instruments 62 (1991), S. 1347-1352 
    Details
    ISSN: 1089-7623
    Source: AIP Digital Archive
    Topics: Physics , Electrical Engineering, Measurement and Control Technology
    Notes: A technique for fitting mixture distributions to discrete and continuous instrument count data is presented. The use of the EM algorithm for performing maximum likelihood estimation is introduced and advantages over other methods are discussed. Equations are presented for fitting mixtures of Poisson distributions and mixtures of normal distributions. Examples of the fitting of these two types of mixture distribution are given, and it is shown how standard errors of the parameter estimates can be obtained from within the framework of the fitting process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.1142497
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  • 2
    Electronic Resource
    Electronic Resource
    Binding of Meat Pieces: Influence of Some Processing Factors on Binding Strength and Cooking Losses (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Evacuation of the chamber of the press used to form flaked beef into a restructured meat product (patty) did not affect the binding strength of the cooked patty but under some conditions decreased the cooking loss. In studies using patty mixes containing 0–1.0% added sodium chloride, meat binding strength increased with decrease in the temperature of the mix when formed into patties over the temperature range - 1° to -5°C. The largest effect generally occurred between - 1° and -2°C. However, the effect was only noted in patties that were frozen (-30°C) before being cooked for assessment. With decrease below - 1°C of the temperature of patties when pressed, cooking losses increased for the patties without added salt but decreased for those with added salt (0.5% or 1%). Change in the pressure applied to form the patty (in the range 1.4–13.7 MPa) can affect binding strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13923.x
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  • 3
    Electronic Resource
    Electronic Resource
    BINDING OF MEAT PIECES: AN INVESTIGATION OF THE USE OF MYOSIN-CONTAINING EXTRACTS FROM PRE- AND POST-RIGOR BOVINE MUSCLE AS MEAT BINDING AGENTS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The feasibility of using myosin, extracted from post-rigor bovine muscle, as a binding agent for meat pieces, was examined. Crude myosin was extracted with solutions containing various concentrations of sodium chloride (salt) and sodium tripolyphosphate (TPP). Maximum yield was obtained using 1M salt and about 0.25% TPP in the extracting solution. Binding strength, i.e. the strength with which pieces of meat adhere, of crude myosin extracted with 1M salt and 0.15, 0.25 or 0.5% TPP were not significantly different and were only slightly lower than that for crude myosin extracted from pre-rigor muscle. The myosin preparations had binding strength much greater than that reported previously for actomyosin. These results show that crude myosin extracted from postrigor bovine muscle has a potential use as a meat binding agent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06458.x
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  • 4
    Electronic Resource
    Electronic Resource
    BALANCED INCOMPLETE BLOCK DESIGNS WITH A REFERENCE SAMPLE IN EACH BLOCK (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Intrablock analysis of balanced incomplete block designs with a reference sample in each block was discussed by Gacula (JFS 43: 1461). This note illustrates the importance of obtaining treatment estimates with recovery of interblock information, particularly when blocking has proved ineffective and presents several formulas of Gacula in a more natural form.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09145.x
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  • 5
    Electronic Resource
    Electronic Resource
    BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEIN (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Suspensions of crude myosin, sarcoplasmic protein and a mixture of both were prepared. Each was mixed with coarsely-ground meat in the ratio 1:10 w/w. The product was formed into frozen rolls, 6.5 cm diameter, from which steakettes 2 cm thick were cut. These were oven broiled to an internal temperature of 70°C and assessed by a laboratory taste panel. The binding strength between meat pieces was also objectively assessed. Overall, taste panel members preferred the products containing added myosin with salt to those without salt or with added sarcoplasmic protein only. Correlations between various attributes of the product were investigated. Significant correlations were found between overall acceptability of the product and flavor, juiciness, tenderness and the objective measurements in binding strength. Significant correlations also were found between the objective and subjective assessments of binding strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02428.x
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  • 6
    Electronic Resource
    Electronic Resource
    Products Liability: Consumer Protection in America (1969)
    Cambridge : Cambridge University Press
    The @Cambridge law journal 27 (1969), S. 54-80 
    Details
    ISSN: 0008-1973
    Source: Cambridge Journals Digital Archives
    Topics: Law
    Notes: The Law Commission is currently scrutinising the legal liability of manufacturers and sellers of consumer goods under the English law of sale, and it may possibly recommend reform of the existing law to provide greater protection for consumers. A convenient means of assessing the effect and scope of such proposals will be to compare them with the doctrines of current American “products liability law.” These doctrines have subjected sellers of consumer products in America to a strict liability towards their consumers in respect of defective products. This article is intended to be a survey and analysis of the different causes of action provided by American law. It will be necessary to distinguish the different features and origins of each doctrine since the principles of products liability law have been evolved from case to case by the American state courts in a manner which calls to mind the remark of Holmes that “it is the merit of the common law that it decides the cases first and determines the principle afterwards.”
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1017/S0008197300088905
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Electrical Stimulation on the Tenderization of Mutton by Aging (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of high voltage electrical stimulation (800V RMS, 10 ms pulse width, 14.3 Hz for 90 sec) on the tenderization due to aging of meat at 0— 1°C has been studied by obtaining Warner-Bratzler shear force deformation curves of cooked longissimus dorsi and semimembranosus muscles from young and old sheep. For muscles restrained from myofibrillar shortening stimulation did not result in any significant improvement in shear parameters nor was the aging process affected. For muscles able to shorten, stimulation produced a substantial reduction in shear force values to the level obtained for restrained muscle. Shear force measurements on samples pressure-heat treated, to minimize myofibrillar strength, indicated that major structural changes in connective tissue, due to electrical stimulation, were unlikely.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14920.x
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  • 8
    Electronic Resource
    Electronic Resource
    A Comparison Between Two Different Shear Systems Used for Measuring Meat Tenderness (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A comparison has been made between two Warner-Bratzler (WB) shear devices, differing in their method of operation, used in measuring tenderness of meat samples treated to produce a wide range, in both myofibrillar and connective tissue structural strength. Estimates of parameters measured from the shear deformation curves obtained from the two systems were highly correlated and both systems showed similar and significant responses to the treatments used to modify the structural components of meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07684.x
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  • 9
    Electronic Resource
    Electronic Resource
    Relation between perineal descent and pudendal nerve damage in idiopathic faecal incontinence (1987)
    Springer
    International journal of colorectal disease 2 (1987), S. 93-95 
    Details
    ISSN: 1432-1262
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract In 60 patients with idiopathic anorectal incontinence, without neurological disease, there was a significant relationship, shown by regression analysis, between the pudendal nerve terminal motor latency and the extent of perineal descent during straining (r0.59;p〈0.001), and the plane of the perineum on straining (r−0.61;p〈0.001). These data are consistent with the suggestion that perineal descent can lead to stretch-induced damage to the perineal nerves in this condition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01647699
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  • 10
    Electronic Resource
    Electronic Resource
    Asymmetrical pudendal nerve damage in pelvic floor disorders (1988)
    Springer
    International journal of colorectal disease 3 (1988), S. 158-160 
    Details
    ISSN: 1432-1262
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Differences in the left and right pudendal nerve terminal motor latencies have been observed in patients with pelvic floor disorders. Until now the mean value of the left and right pudendal latencies has been used as the index of pudendal neuropathy. In 22 patients of a group of 156 patients studied the pudendal nerve terminal motor latency was abnormally raised on one side only. These patients are thought to have pudendal neuropathy whether or not the mean value of the left and right pudendal latencies is also raised. This observation may have therapeutic implications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01648359
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