Biomechanical analysis of the dimensions of pilot seats in civil aircraft.

The dimensions of pilot seats from five different types of civil aircraft were measured and the results compared with existing standards and biomechanical criteria. It was apparent that these seats failed to meet requirements, particularly in the effective depth and inclination of the seat and in the height of the lumbar support and the armrests. Hence, none of these seats made it possible for the pilot to establish a comfortable sitting posture. In comparison with aviation standards, the anthropometric dimensions were not satisfactory, meeting only 4-7 out of 10 requirements. The dimensions based on biomechanics were even less satisfactory, meeting only between 1 and 3 requirements out of 7.

[Keeping qualities of bovine udders (author's transl)]. / Houdbaarheid van runderuiers.

Three trials were made, in which mammary tissues obtained under hygienic conditions were stored together with discharged milk at 4 degrees and 20 degrees C. Bacteriological, histological, organoleptic and pH studies were done to assess the keeping qualities and spoilage of these tissues. The results of these studies showed that mammary tissues stored at 4 degrees C together with discharged milk will remain stable for a maximum period of four days. Inadequate chilling or failure to chill (as is often the case on storage in receptacles in the field) is inadmissible because of spoilage (one day) and the rapid growth of Staphylococcus aureus. The discharged milk stored along with the mammary tissues will have an adverse effect on the keeping qualities of the tissues. Spoilage of mammary tissues may occur as well in the superficial layer as in the deeper layers as both the surface and the subjacent tissues harbour bacteria. Penetration of bacteria from the surface to the deeper tissues does not occur. The paper concludes with recommendations based on previous studies and above mentioned investigation regarding good manufacturing practices where the production, storage and treatment of bovine udders are concerned.

[Hygienic aspects of bovine udders: collection, storage and processing (author's transl)]. / Hygiënische aspecten van runderuier: winning, bewaring en verwerking.

The status of hygiene during collection, storage and processing of bovine udders at 73 locations (50 abattoirs, 14 freezing-storage factories and 9 processing plants) was assessed. We found unacceptable low levels of hygiene at the abattoirs. Udders were contaminated during slaughtering by contact with animal skin, unclean tools and the unwashed hands of the personnel. Storage and transport of udders in large containers prevented effective cooling. Bacteriological analysis of deep frozen udder tissue revealed a quality decline as compared to similar analysis directly after slaughtering. Approximately 80 per cent of the samples were found to have an aerobic count of 10(5)-10(7) and 30 per cent of the samples contained 10(3)-10(5) Enterobacteriaceae/g. Frozen samples collected directly before processing revealed practically no increase in bacterial count as compared to counts found in freezing-storage factories.

[Hygienic aspects of porcine oesophagii in six abbatoirs in the Netherlands (author's transl)]. / Hygiënische aspecten van slokdarmen afkomstig van slachtvarkens.

The bacterial contamination of porcine oesophagi immediately after collection (100 samples) and of frozen just before preparation (40 samples) was assessed. The fresh oesophagi were found to show a rather high degree of contamination: aerobic count approximately 10(6)-10(7) and Enterobacteriaceae approximately 10(3)-10(4)/g. The frozen oesophagi showed even higher counts: total aerobic counts approximately 10(7)-10(8) and Enterobacteriaceae approximately 10(4)-10(5)/g. Hygiene during the collection of porcine oesophagi was visually assessed in six abbratoirs and found to be satisfactory in two, mediocre in three and poor in one. The effects of processing the oesophagus by cleaning and removing the mucous membrane on bacterial counts, pH, colour and odour were assessed before and during storage at 4 degrees C. and 20 degrees C. Both cleaning and removal of the mucous membrane caused up to a tenfold reduction of bacterial counts. After seven days' storage at 4 degrees C., the bacterial counts of the processed oesophagi were significantly lower than those of the non-processed oesophagi (p less than 0.01). The processed oesophagi stored at 4 degrees C. were four days' storage.

[Hygienic aspects in the production of mechanically deboned pork (author's transl)]. / Hygënische aspecten bij de winning van mechanisch ontbeend varkensvlees.

The standards of hygiene during the production of mechanically deboned pork (M.D.P.) in the Netherlands were investigated. Eight representative producers of M.D.P. took part in these studies. Relevant data on production was collected, the temperature of rooms and that of the pork were measured, and hygiene was visually assessed on the basis of standardized criteria. During production, varied hygiene from mediocre to satisfactory. Improvements are recommended regarding particular features such as workrooms and collecting and cooling fresh products.

[Microbiological quality and chemical composition of mechanically deboned pork (author's transl)]. / Microbiologische kwaliteit en chemische samenstelling van mechanisch ontbeend varkensvlees.

The microbiological quality and chemical composition of mechanically deboned pork (M.D.P.) in the Netherlands was investigated. Eight producers of M.D.P. were visited, and ten samples of different M.D.P. lots were taken on each visit. After transportation to the laboratory, they were studied microbiologically, chemically and histologically. The microbiological quality was adversely affected by considerable contamination of the raw material. A striking feature consisted in the fact that two producers showed large numbers (approximately 10(4)) of Staphylococcus aureus and seven showed severe contamination (approximately 10(4)-10(5)) by Enterobacteriaceae. The chemical composition of M.D.P. varied rather widely and had a higher fat, mineral and calcium content than manually deboned meat. The bone content of M.D.P. was assessed as being acceptable by and large. Only two producers showed a hard bone residue in excess of 0.4 per cent. However, 0.6 per cent of the bone particles overstepped the limits defined as acceptable, these being 90 per cent than 1 mm. and no particle larger than 3 mm.

[Bone content in mechanically deboned pork (author's transl)]. / Botgehalte in mechanisch ontbeend varkensvlees.

The KOH method is a useful procedure to determine the bone content of pork. Samples containing a known quantity of added bone were tested by the KOH method. There were no significant differences between the results of the KOH method and the added bone content (P greater than 0.05). The correction for desiccation of clean bone is hard to determine because of the variations in loss of weight as a result of evaporation of water on preparing clean bone. The correction for conversion of hard bone residues into dry bone was determined from bones of fattening pigs, sows and male swine. Sex and age of the pigs were found to have little effect on this factor. It is suggested to base testing of mechanically deboned pork on the determination of hard bone residues. A content of 0.4 per cent is suggested as the maximum permissible residue of hard bone in mechanically deboned pork, which is equivalent to a clean bone residue of approximately 1 per cent.