Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder.

The present investigation deals with the textural properties, colloidal interactions, and morphology of emulsified meat systems in the presence of flaxseed flour (FF) and tomato powder (TP). The results displayed that the emulsifying capacity and texture of raw and cooked meat batters were significantly affected following the addition of TP and FF. The cooked emulsified sausages containing 3% of FF and 3% (w/w) of TP showed the highest values for hardness and cohesiveness, as compared to the control and 6% (w/w) of FF samples. The outcomes of mechanical shearing forces and SEM showed the formation of a gel-type matrix around the unabsorbed protein in TP-FF batters. These patterns were then confirmed by the higher values of GN° (van Gurp Palmen) associated with an increase in the elasticity and the molecular entanglement. In contrast, large fat globules, low entanglement, and protein cross-linking were observed in meat batters with 6% FF.

Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems.

The present study focuses on the effect of different levels of red grape pomace (1 and 2%, w/w) on the color changes, lipid oxidation (TBARS), antioxidant activity, microbial counts, total phenol content and sensory attributes of the sausages formulated with various levels of sodium nitrite (30, 60 and 120mg/kg). It was found that the addition of grape pomace (1%, w/w) in combination of reduced nitrite levels to the beef sausage samples reduced TBARS content and the degree of lipid oxidation. Antioxidant activity and total phenol contents were further evaluated based on DPPH scavenging activity method. A significant reduction in lightness (L*) and yellowness (b*) of systems containing grape pomace was observed, following by an increase in the oxidative stability and the radical scavenging activity. Acceptability of beef sausages was not significantly (P>0.05) affected by the addition of grape pomace and had relatively greater scores from a sensory point of view.

Outdoor difficulties experienced by a group of visually impaired Iranian people.

PROPOSE: A qualitative approach using semi-structured individual interviews was used to elicit common outdoor difficulties in individuals with visual impairment. METHODS: Interviews were recorded and then transcribed verbatim into text for thematic analysis. Twenty legally-blind individuals aged 34.25 ± 2.41 years with different etiologies were included in this study. RESULTS: All participants had experienced some sort of difficulty in outdoor environments. The most important problems as perceived by the participants are installation of tactile ground surface indicators, unsafe sidewalks, existence of obstacles on sidewalks, difficulty reading bus numbers, disorientation, fear of falling, recognition of faces, inability to read street names, the presence of spaces between platforms and buses, walking into glass doors, crossing streets, and the risk of Arial barriers. CONCLUSIONS: As a visually impaired person might say, sidewalks can be the most dangerous of places. Appropriate urban modification can be very beneficial.