Relating induced in situ conditions of raw chicken breast meat to pinking

The influencing factors of Harbin (China) residents' satisfaction with municipal solid waste treatment

China is experiencing an enormous increase in municipal household solid waste (MHSW) generation and is facing multiple problems associated with the treatment of MHSW. This paper analyses factors affecting residents' satisfaction with MHSW treatment performance. Six factors were identified by the Delphi method: (a) pick-up frequency by waste collection vehicles, (b) fund supply situation, (c) charging standard for waste treatment, (d) waste bin arrangement, (e) laws and regulations, (f) publicity and education. We examine the significance of these six influencing factors, estimating binary logistic regression models. Data for this study are derived from the survey responses of 469 households in Harbin, one of the largest cities in northeast China. The results indicate that 'pick-up frequency by waste collection vehicles' is ranked the first and most important determinant of Harbin residents' satisfaction with MHSW treatment; this is closely followed by 'publicity and education'. The third and fourth significant influencing factors, respectively, are 'fund supply situation' and 'charging standard for waste treatment'. The last two factors are 'laws and regulations' and 'waste bin arrangement'. By understanding the influence of various factors on residents' satisfaction, this study aims to help in designing an effective waste management system to reduce the cost of MHSW management, and to raise the residents' satisfaction with municipal solid waste treatment. Based on the research findings, we advocate that establishing a reasonable waste transport (pick-up) system as well as strengthening publicity and education of waste management are key to improving residents' satisfaction with the MHSW treatment performance.

Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (p<0.05). The percentage of myoglobin denaturation (PMD) of the CA groups was also increased according to the level of CA during storage. Total aerobic counts, Enterobacteriaceae counts, volatile basic nitrogen and thiobarbituric acid reactive substances (TBARS) were generally lower in the citric acid-treated samples than in untreated ones, indicating extended shelf life of the cooked chicken breast dipped in citric acid solution. The shear force of the 2CIT and 5CIT groups was significantly lower (p<0.05). The findings indicated positive effects in the physicochemical properties and storage ability of sous vide chicken breast at 2% and 5% citric acid concentrations.