Artificial Neural Networks and Experimental Analysis of the Resistance Spot Welding Parameters Effect on the Welded Joint Quality of AISI 304

The automobile industry relies primarily on spot welding operations, particularly resistance spot welding (RSW). The performance and durability of the resistance spot-welded joints are significantly impacted by the welding quality outputs, such as the shear force, nugget diameter, failure mode, and the hardness of the welded joints. In light of this, the present study sought to determine how the aforementioned welding quality outputs of 0.5 and 1 mm thick austenitic stainless steel AISI 304 were affected by RSW parameters, such as welding current, welding time, pressure, holding time, squeezing time, and pulse welding. In order to guarantee precise evaluation and experimental analysis, it is essential that they are supported by a numerical model using an intelligent model. The primary objective of this research is to develop and enhance an intelligent model employing artificial neural network (ANN) models. This model aims to provide deeper knowledge of how the RSW parameters affect the quality of optimum joint behavior. The proposed neural network (NN) models were executed using different ANN structures with various training and transfer functions based on the feedforward backpropagation approach to find the optimal model. The performance of the ANN models was evaluated in accordance with validation metrics, like the mean squared error (MSE) and correlation coefficient (R2). Assessing the experimental findings revealed the maximum shear force and nugget diameter emerged to be 8.6 kN and 5.4 mm for the case of 1-1 mm, 3.298 kN and 4.1 mm for the case of 0.5-0.5 mm, and 4.031 kN and 4.9 mm for the case of 0.5-1 mm. Based on the results of the Pareto charts generated by the Minitab program, the most important parameter for the 1-1 mm case was the welding current; for the 0.5-0.5 mm case, it was pulse welding; and for the 0.5-1 mm case, it was holding time. When looking at the hardness results, it is clear that the nugget zone is much higher than the heat-affected zone (HZ) and base metal (BM) in all three cases. The ANN models showed that the one-output shear force model gave the best prediction, relating to the highest R and the lowest MSE compared to the one-output nugget diameter model and two-output structure. However, the Levenberg-Marquardt backpropagation (Trainlm) training function with the log sigmoid transfer function recorded the best prediction results of both ANN structures.

Periodic and Local LED Light Switching Induces Broiler Locomotion

Wooden breast myopathy and leg weakness are serious problems in the broiler chicken industry. The color and intensity of light in the chicken habitat affect behavior, including walking of chicks. The present study was conducted to determine whether periodic and local light switching induces locomotion and affects wooden breast myopathy and leg weakness in broiler chicks. Thirty five-day-old broiler chicks were assigned to two pens (4.72 m × 0.73 m each). In the control pen, chicks were reared under three white-light emitting diode (LED) lights until they were 42 days old. In the other pen, chicks were reared under a white LED light located in the center, supplemented with blue or red LED lights on either side of the pen. The color of the LED lights changed every 3 h, from blue and red to red and blue. From 21 d of age, all LED lights were changed and only one of the side lights was turned on every 3 h. From 35 d of age, all three white lights were turned on until 42 d of age. Periodic and local color switching and on-off switching significantly induced locomotion in broiler chicks. Wooden breast scores tended to improve with light-switching treatment. The tibia length, diameter, and breaking strength were not significantly affected. This is the first report showing that locomotion may be induced in broiler chicks by periodic and local lighting switching, and may be useful for improving the health status of broiler chicks.

Enhancing the Tribological Properties of Low-Density Polyethylene Using Hard Carbon Microfillers

The application of low-density polyethylene (LDPE) has been confined to packaging applications due to its inadequate mechanical and tribological characteristics. We propose enhancing LDPE by integrating hard carbon spheres (CSs) to improve its strength, frictional characteristics, and wear resistance. LDPE/CS composites were created by blending LDPE with varying CS amounts (0.5-8 wt.%). Analysis using scanning electron microscopy and Raman spectroscopy confirmed CS presence in the LDPE matrix, with X-ray diffraction showing no microstructural changes post-blending. Thermal characterization exhibited notable improvements in thermal stability (~4%) and crystallinity (~7%). Mechanical properties such as hardness and Young's modulus were improved by up to 4% and 24%, respectively. Tribological studies on different composite samples with varying surface roughness under various load and speed conditions revealed the critical role of surface roughness in reducing friction by decreasing real contact area and adhesive interactions between asperities. Increased load and speed amplified shear stress on asperities, possibly leading to deformation and failure. Notably, integrating CSs into LDPE, starting at 1 wt.%, effectively reduced friction and wear. The composite with the highest loading (8 wt.%) displayed the most significant tribological enhancement, achieving a remarkable 75% friction reduction and a substantial 78% wear reduction.

Does Overhead Squat Performance Affect the Swing Kinematics and Lumbar Spine Loads during the Golf Downswing?

The performance of the overhead squat may affect the golf swing mechanics associated with golf-related low back pain. This study investigates the difference in lumbar kinematics and joint loads during the golf downswing between golfers with different overhead squat abilities. Based on the performance of the overhead squat test, 21 golfers aged 18 to 30 years were divided into the highest-scoring group (HS, N = 10, 1.61 ± 0.05 cm, and 68.06 ± 13.67 kg) and lowest-scoring group (LS, N = 11, 1.68 ± 0.10 cm, and 75.00 ± 14.37 kg). For data collection, a motion analysis system, two force plates, and TrackMan were used. OpenSim 4.3 software was used to simulate the joint loads for each lumbar joint. An independent t-test was used for statistical analysis. Compared to golfers demonstrating limitations in the overhead squat test, golfers with better performance in the overhead squat test demonstrated significantly greater angular extension displacement on the sagittal plane, smaller lumbar extension angular velocity, and smaller L4-S1 joint shear force. Consequently, the overhead squat test is a useful index to reflect lumbar kinematics and joint loading patterns during the downswing and provides a good training guide reference for reducing the risk of a golf-related lower back injury.

Effect of prophylactic dressings to reduce pressure injuries: a polymer-based skin model

OBJECTIVE

This study evaluated the effect of pressure injury (PI) prophylactic dressings used for patients at high risk of PI development to reduce friction, shear force and pressure, and their combined force, in an original polymer-based skin model.

METHOD

A low-friction outer-layer hydrocolloid (LFH) dressing and a multilayered silicone foam (MSF) dressing were used. Before application, compression and friction properties were measured. Our original experimental model-the 'simulated skin-shearing test'-consisted of: a weight; a polyurethane-based skin model containing a three-axis tactile sensor; dressings; a table covered with bedsheets; and a mechanical tester, by which the interface friction force, internal shear force and pressure were measured continuously during skin model movements. An estimated combined force generated by internal shear and pressure was represented as a vector. A model with no dressing was used as a control.

RESULTS

The LFH dressing had significantly higher compression strength versus the MSF dressing. In contrast, the dynamic coefficient of friction was lower for the LFH dressing versus the MSF dressing (p<0.05). In simulated skin-shearing test results, shear forces were 0.45N and 0.42N for LFH and MSF dressings, respectively, with no significant difference. The estimated combined force was lower for the MSF dressing compared with that of the LFH dressing and control.

CONCLUSION

The shear force-reducing effect in the skin model was equivalent between the LFH and MSF dressings. However, the MSF dressing significantly reduced the force generated by a combination of internal shear force and pressure compared with the LFH dressing.

Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking

The purpose of this study was to evaluate the effect of temperature and time of sous-vide cooking method on the characteristics of Thoroughbred horse loin. Sliced portions (200 ± 50 g) were cooked by boiling (control) and sous-vide (65 and 70 °C for 12, 18, and 24 h). The samples were analyzed for proximate composition, pH, color, texture, microstructure, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microbiology, volatile organic compounds (VOCs), nucleotide content, and fatty acids composition. The color analysis showed decreased redness at elevated temperatures. Improved tenderness, demonstrated by reduced shear force values (36.36 N at 65 °C for 24 h and 35.70 N at 70 °C for 24 h). The micrographs indicated dense fiber arrangements at 70 °C. The SDS-PAGE revealed muscle protein degradation with extended sous-vide cooking. The VOC analysis identified specific compounds, potentially distinctive markers for sous-vide cooking of horse meat including 1-octen-3-ol, decanal, n-caproic acid vinyl ester, cyclotetrasiloxane, octamethyl, and 3,3-dimethyl-1,2-epoxybutane. This study highlights the cooking time's primary role in sous vide-cooked horse meat tenderness and proposes specific VOCs as potential markers. Further research should explore the exclusivity of these VOCs to sous-vide cooking.

Plantar Kinetics During Wheeled Knee Walker Use Compared to Different Assistive Walking Devices in Persons With Type 2 Diabetes Mellitus

Background

Diabetic patients with foot ulcers are commonly prescribed assistive walking devices to unload the affected foot and promote tissue healing. However, the effect on shear loads to the contralateral foot is unknown. This study investigated the effect of a wheeled knee walker (WKW), compared to common devices, on compressive and shear plantar forces carried by the propulsive foot during walking in patients with type 2 diabetes mellitus. A secondary objective investigated plantar forces' correlations with body weight unloaded (BWU).

Methods

Participants walked a maximum of 200 m per condition during normal walking or when using crutches, a standard walker, and a WKW in randomized order. Plantar forces were measured with force plates, and wireless force-sensitive pads measured BWU through the hands. The WKW was instrumented to measure BWU onto the seat and handlebars. Three-dimensional motion capture confirmed gait events.

Results

The WKW produced the lowest vertical, braking, propulsive, and medial shear forces but the highest lateral shear force among all conditions. Using crutches or a walker had negligible medial and lateral shear (mean = -6.69 N and -7.80 N), with normal walking producing the highest medial shear. There was a poor relationship between BWU and assistive walking devices and shear force values.

Conclusion

A WKW could be the preferred assistive device for unloading a diabetic foot ulcer. The magnitude of lateral force would need further investigation to determine ulceration risk, given patient susceptibility and neuropathy.

Clinical Relevance

Understanding shear forces on the propulsive foot is important for minimizing contralateral limb tissue damage risk while treating an ulcer. Different assistive walking devices change walking patterns and affect shear forces on the plantar surface of the foot. Although the WKW minimizes several loading metrics, a clinical trial investigating assistive walking device compliance and wound healing in diabetic foot ulcer patients across devices is needed.

Effects of Dam and Sire Breeds on Lamb Carcass Quality and Composition in Pasture-Based Systems

This study explored the impacts of sire and dam breed on carcass quality and composition in a pasture-based system and the use of DXA to rapidly rank carcasses for leanness. Southdown (SD) and Suffolk (SF) ewes were mated to Texel (TX) or SD rams to produce seventy-nine lambs. Lambs were raised on pasture-based systems with limited grain supplementation. Lamb birth weight was greater (p < 0.01) for TX, regardless of dam breed. Lambing rate was lower (p < 0.01) for SD than SF ewes. Circulating myostatin concentrations were greater (p < 0.05) on d 42 than d 75 or d 110 but did not differ by sire breed. Texel-sired lambs had greater (p < 0.01) carcass weight, ribeye area and quality grade compared to SD-sired. Total and primal fat mass as predicted from DXA was higher (p < 0.05) in carcasses from SD than TX sires. Muscles from TX lambs had greater (p < 0.05) polyunsaturated fatty acid (PUFA) composition than SD-sired. Shear force values were influenced (p < 0.01) by dam breed, muscle cut and postmortem age but not by sire breed. The use of TX sires in pasture-based systems improved carcass leanness and muscle PUFA concentrations without altering tenderness.

Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses

Freshly slaughtered carcasses need to be chilled to improve product quality, meat safety, and processing efficiency. This research investigated the effect of subzero saline chilling (SSC) on broiler carcasses with or without prechilling in icy water. Water immersion chilling at 0.5°C (WIC) or SSC at 4% NaCl/-2.41°C (SSC) was a major chilling step. For the combination of pre- and postchilling, the warm water immersion chilling (WWIC) at 10°C was used as prechilling and the WIC as postchilling (WWIC-WIC), and WIC was used as prechilling and the SSC as postchilling (WIC-SSC). The internal temperature of breast fillets was monitored during chilling. Carcasses in a prechiller were transported to a postchiller when their internal temperature reached 15°C. Chilling was completed when the carcass temperature reached 4.4°C or below, and breast fillets were harvested at 3-h postmortem to measure the pH and sarcomere length. Color (L*, a*, and b*) values were evaluated on both breast skin and skinless breast surfaces. Meat tenderness was evaluated using the breast fillets after overnight storage and cooking to an internal temperature of 76°C. The carcasses in the SSC and WIC-SSC showed shorter chilling times (85-91 min) than those (100-144 min) of WIC and WWIC-WIC. A higher chilling yield was observed for the carcasses in WIC-SSC, and a lower cooking yield was seen for the carcasses in WWIC-WIC than other chilling methods (P < 0.05). The breast fillets of broilers in the SSC and WIC-SSC showed lower shear forces and longer sarcomere length than the WIC and WWIC-WIC. No difference was found for L* and a* values, while lower b* value was observed in the SSC than the other chilling methods (P < 0.05). Based on these results, chilling of broiler carcasses in the SSC (4% NaCl/-2.41°C) with or without prechilling in WIC at 0.5°C significantly improved chilling efficiency and meat tenderness, with minor color changes on carcasses.

Influence of Isothermal Aging on Microstructure and Shear Property of Novel Epoxy Composite SAC305 Solder Joints

With the rapid iteration of microsystem integrated technology, the miniaturization of electronic devices requires packaging materials with higher reliability. In this work, the microstructure evolution and mechanical properties of novel epoxy composite SAC305 solder joints were studied after isothermal aging to evaluate the enhanced effect of epoxy addition. The thickness variation and morphological evolution of the interfacial layer were analyzed. The results showed that, as the aging time was prolonged, the Cu6Sn5 interfacial layer remarkably coarsened and Cu3Sn compounds formed between the Cu6Sn5 layer and Cu pad due to the continuous atomic diffusion. Compared with the monolithic joint, the epoxy composite SAC305 joints had a lower overall IMC growth rate during aging, closely related to the initial morphologies of the interfacial layers. The shear test results showed an apparent decrease in the shear forces of all the solder joints as the aging time increased. Nevertheless, because of the extra mechanical support provided by the epoxy layer, the epoxy composite joints demonstrated notably enhanced mechanical properties. After 1000 h aging treatment, the shear force of SAC305 joints containing 8 wt.% epoxy was 26.28 N, showing a 24.08% increase over the monolithic joint. Cu-Sn IMCs were detected on the shear fracture of the monolithic joint after 1000 h aging, indicating the fracture occurred near the interface and displayed a ductile/brittle mixed fracture. Concerning the epoxy composite joints, cracks were still initiated and extended within the solder bulk, demonstrating a noticeable enhancement in ductility due to the addition of epoxy.

Shear force enhances adhesion of Pseudomonas aeruginosa by counteracting pilus-driven surface departure

Fluid flow is thought to prevent bacterial adhesion, but some bacteria use adhesins with catch bond properties to enhance adhesion under high shear forces. However, many studies on bacterial adhesion either neglect the influence of shear force or use shear forces that are not typically found in natural systems. In this study, we use microfluidics and single-cell imaging to examine how the human pathogen Pseudomonas aeruginosa interacts with surfaces when exposed to shear forces typically found in the human body (0.1 pN to 10 pN). Through cell tracking, we demonstrate that the angle between the cell and the surface predicts if a cell will depart the surface. We discover that at lower shear forces, type IV pilus retraction tilts cells away from the surface, promoting surface departure. Conversely, we show that higher shear forces counterintuitively enhance adhesion by counteracting type IV pilus retraction-dependent cell tilting. Thus, our results reveal that P. aeruginosa exhibits behavior reminiscent of a catch bond, without having a specific adhesin that is enhanced by force. Instead, P. aeruginosa couples type IV pilus dynamics and cell geometry to tune adhesion to its mechanical environment, which likely provides a benefit in dynamic host environments.

Effect of shape of back support adjustment on shear force applied to buttocks when tilt-in-space and reclining functions are combined in wheelchairs

PURPOSE

This study aimed to investigate the effect of the shape of the back support adjustment on the shear force applied to the buttocks when tilt-in-space and reclining functions are combined in wheelchairs.

MATERIALS AND METHODS

Fourteen healthy adult men were included in the study. The force plate was used to measure the parallel force as shear force. The measurement posture, leaning against the back support of an experimental chair, was a comfortable sitting posture. The tilt-in-space angle was set to 15°. The back support was inclined at increasing angles, starting from the upright position (IUP), proceeding to a fully reclined position (FRP), and returning to the upright position (RUP). The experimental conditions were as follows: adjusting the back-support shape (aBS) and non-adjusting the back support shape (non-aBS).

RESULTS

Positive values indicate a parallel force applied to the buttocks posteriorly. The average values in the aBS condition were 3.4 ± 2.3, 13.6 ± 2.2, and -7.1 ± 2.4% body weight in the IUP, FRP, and RUP, respectively. The average values in the non-aBS condition were 3.8 ± 2.5, 11.4 ± 2.1, and -6.2 ± 3.1% body weight in the IUP, FRP, and RUP, respectively. There were significant differences between the two conditions in FRP (p < 0.01).

CONCLUSION

These findings suggest that the shape of the back support adjustment function increased the shear force applied to the buttocks posteriorly when the back support was inclined backwards using both the tilt-in-space and reclining functions.IMPLICATIONS FOR REHABILITATIONWhen utilizing both the tilt-in-space and reclining functions to incline the back support, the shear force applied to the buttocks is greatly affected by the shape of the back support.The shape of back support adjustment is a function that can stabilize elderly persons' sitting posture, but it may increase the external force applied to the buttocks and back.

Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product

The changes in textural and physicochemical properties and stability of meat proteins during the production of pastırma were studied. Samples taken at different production stages (raw material, curing, first drying, second drying and final product) were analyzed. The pH decreased at the end of the curing but increased after the first and second drying. While moisture content and water activity decreased throughout the pastırma production, salt content and Thiobarbituric acid-reactive substances (TBARS) increased. Production stages affected the free fatty acids, residual nitrite content and color parameters (P < 0.01). These results showed that considerable physicochemical changes occurred in the production stages of pastırma. The denaturation temperatures for myosin and actin decreased at the end of the curing, however, no denaturation peak for myosin was observed in the later stages. Hardness, cohesiveness and chewiness increased throughout the pastırma production. Warner-Bratzler (WB) shear force increased at the end of the first drying and in the final product. These results are important in terms of obtaining the desired textural properties in the final product. Also, remarkable correlations were detected among the determined properties during the manufacturing process. The study provided considerable findings for the development of industrial pastırma production.

Effects of Silage Type and Feeding Intensity on Carcass Traits and Meat Quality of Finishing Holstein-Friesian Bulls

The study aimed at evaluating the influence of silage type (grass silage-GS, and maize silage-MS) and energy level in the feed portion on animals' performance, carcass value and the quality of Holstein-Friesian bull meat. The animals were reared using intensive (I) feeding, 1.02 feed units for meat production (UFV)/kg dry matter (DM), and semi-intensive (SI) feeding, 0.94 UFV/kg DM. Thirty-two HF bulls with an average live weight of 530 kg were assigned to four feeding groups. The proportions (g/kg DM) of feed in the diets were as follows: group GS-I, GS 500, concentrate 500; group GS-SI, GS 700, concentrate 300; group MS-I, MS 500, concentrate 500; and group MS-SI, MS 700, concentrate 300. After 4 months of the finishing phase, bulls were slaughtered and samples of the longissimus lumborum muscle were collected. The silage type did not affect performance, carcass value or meat quality. However, in the intensive feeding, a 33% increase (p < 0.01) in daily weight gain and a reduction in the feed conversion ratio compared to semi-intensive feeding were noted. The carcasses of bulls fed intensively received higher scores for conformation and fatness than the carcasses of bulls fed semi-intensively. The meat of I group bulls had a higher intramuscular fat content and received higher juiciness, tenderness, taste and overall acceptability scores.

Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles

Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lambs from diverse genetic backgrounds were prepared using alternative grill and roast cook methods. Each sample was eaten by 10 consumers and scored for tenderness, juiciness, flavor, and overall liking. All cuts scored higher (p < 0.001) when grilled compared with when roasted for all traits except for Topside tenderness. Grilled Knuckle scored higher than roast Knuckle by 13.6%, 23.9%, 14.4% and 15.8% for tenderness, juiciness, flavor, and overall liking, respectively. The grilled Outside flat scored higher than roast Outside flat by 14.1%, 27.1%, 10.9%, and 14.3% for tenderness, juiciness, flavor, and overall liking, respectively. Finally, grilled Topside scored higher than roast Topside by 21.3%, 7.4%, and 6.6% for juiciness, flavor, and overall liking, respectively. Carcass traits for intramuscular fat and shear force had a significant (p < 0.001) effect on all eating quality traits for both grill and roast cuts. Girth rib fat had a significant effect (p = 0.01) on tenderness and juiciness (p = 0.03) for Outside flat and Topside but had no effect (p > 0.05) on Knuckle for both grill and roast. This study identified that specific cooking methods can improve sensory traits for individual cuts and suggests that a cut-by-cook method eating quality model for sheepmeat can therefore increase consumer satisfaction.

Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle

The effects of roughage sources in the fermented total mixed ration (FTMR) and the level of energy intake on meat quality, collagen solubility, and troponin T degradation in longissimus thoracis (LT) muscle of native Thai cattle (NTC) were investigated. Results showed that roughage source affected fatty acid composition in the LT muscle (p < 0.05), as NTC fed Pakchong 1-Napier-based FTMR had higher monounsaturated fatty acid content and ω 6:ω 3 ratio. The high-energy ad libitum group had lower drip loss, lower shear force, and higher percent collagen solubility (p < 0.05). However, energy intake had no effect on troponin T degradation and fatty acid composition (p > 0.05). Longer aging of 14 days showed lower shear force values, higher collagen solubility, and troponin T degradation rate but higher cooking loss (p < 0.01). In conclusion, the meat quality of NTC could be improved by ad libitum feeding with NG-FTMR, as their meat had higher MUFA content, lower drip loss, lower shear force, and higher collagen solubility. In addition, the tenderness of NTC meat could be further improved by longer aging of 14 days post-mortem.

Effects of stepwise chilling with calcium incubation on proteolysis and tenderization in postmortem goose muscle

White Roman goose (12-wk-old male, N = 30) carcasses were obtained from a local government-inspected slaughter plant at approximately ∼10-min postmortem. Each carcass was individually sealed in a zip-lock bag and chilled immediately in a water bath at 15°C for 1 h. Both sides of Pectoralis major muscles were excised from each carcass and incubated in 30 mM CaCl2 or 30 mM EDTA at 15°C for 5 h. After incubation, calcium-incubated and EDTA-incubated breast muscles were vacuum-packaged individually and stored at 5°C for 72 h. Control samples (without CaCl2 or EDTA incubation) were directly vacuum-packaged and chilled in a water bath at 15°C for 5 h and stored at 5°C for 72 h. Muscle specimens were taken from the left side of breast muscles at 1 h of chilling (∼1-h postmortem) and at 5 h of incubation at 15°C (∼6-h postmortem), as well as 24, 48, and 72 h of aging at 5°C for measuring the activities of calpain-1 and calpain-11 as well as the contents of 80 kDa calpain-1 subunit and desmin. The samples of shear force value and myofibril fragmentation index (MFI) were taken from the right side of breast muscle at 24 h and 72 h of 5°C storage. Our results showed that the decrease of the activities of calpain-1 and calpain-11 and the contents of 80 kDa calpain-1 subunit and desmin was more rapid (P < 0.05) in calcium-incubated samples than in control and EDTA-incubated samples. The shear force was lower, but the MFI was higher in calcium-incubated samples than in control and EDTA-incubated samples (P < 0.05). Therefore, our results suggest that the calpain-mediated proteolysis and tenderization in postmortem goose muscle could be greatly enhanced by combine effects of stepwise chilling with calcium incubation at 15°C and thereafter aging at 5°C. With applying this procedure, commercial slaughter plants may have an alternative way to improve the tenderness of goose meat.

The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat

Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainability, YAW application in the meat industry appears as a great alternative since meat marination with natural solutions is a practice that continuously gains ground due to its positive effects on meat sensory attributes. The aim of the present study was to determine the quality characteristics and oxidative status of pork and chicken meat after their marination in yoghurt acid whey. Forty samples per meat type were randomly assigned into five groups: CON, without YAW marination; YAW1 and YAW3, in which meat was marinated at 4 °C and a pH of 4.5 for 15 and 10 h, respectively; or YAW2 and YAW4, in which meat was handled as in the YAW1 and YAW3 group, respectively, while hesperidin at 2 g/L was also incorporated into the marinade. As shown, meat shear force values were decreased in pork but not in chicken meat samples. Meat pH values were also generally decreased, while lightness was increased in raw but not in cooked meat samples as an effect of marination. Moreover, meat oxidative stability was improved to a greater extent in chicken than in pork meat. In order to find the ideal marination period for pork meat, we further immersed it into YAW for 5 h. However, this treatment affected neither meat tenderness and the other quality properties nor meat oxidation rates. In general, hesperidin addition did not have an additional or side effect on the quality traits of pork and chicken meat. As it can be concluded, pork meat marination in YAW for 10-15 h improves tenderness, but 5 h of marination does not. On the other hand, the tenderness of chicken meat was not affected, but its oxidative stability was greatly improved after remaining in the YAW marinade for 10-15 h.

Nutrient Intake, Performance, Carcass Characteristics, Meat Quality, and Cost Analysis of Sheep Submitted to Intermittent Supplementation on Masai Grass Pastures

This study aimed to assess nutrient intake, performance, intake behavior, carcass characteristics, and meat quality of sheep managed on Masai grass pastures along with intermittent concentrate supplementation, in addition to the economic impacts of applying that strategy. A sample of 24 Santa Inês sheep (12 males and 12 females) was kept for 80 days on Panicum maximum cv. Massai pastures and was supplemented daily or every other day. The voluntary intake of dry matter and nutrients was estimated. Mean daily weight gain and total weight gain were calculated and intake behavior parameters were assessed. The males were slaughtered and the weight and yield of the carcasses and meat cuts were assessed. The meat was analyzed for cooking losses, shear force, and color. The gross margin of the system was estimated from the difference between total income and operational cost. No effect was seen of the interaction between supplementation frequency and sex for any parameter assessed (p > 0.05). Intermittent supplementation of Santa Inês sheep managed with Masai grass is recommended since the strategy does not impact nutrient intake, performance, intake behavior, carcass characteristics, or meat quality, but lowers the costs of producing 1 kg of meat by 15%.

Mechano-Redox Control of Macrophage-1 Antigen De-Adhesion From ICAM-1 (Intercellular Adhesion Molecule 1) by Protein Disulfide Isomerase Promotes Directional Movement Under Flow

BACKGROUND

Neutrophil migration is critical to the initiation and resolution of inflammation. Macrophage-1 antigen (Mac-1; CD11b/CD18, αMβ2) is a leukocyte integrin essential for firm adhesion to endothelial ICAM-1 (intercellular adhesion molecule 1) and migration of neutrophils in the shear forces of the circulation. PDI (protein disulfide isomerase) has been reported to influence neutrophil adhesion and migration. We aimed to elucidate the molecular mechanism of PDI control of Mac-1 affinity for ICAM-1 during neutrophil migration under fluid shear.

METHODS

Neutrophils isolated from whole blood were perfused over microfluidic chips coated with ICAM-1. Colocalization of Mac-1 and PDI on neutrophils was visualized by fluorescently labeled antibodies and confocal microscopy. The redox state of Mac-1 disulfide bonds was mapped by differential cysteine alkylation and mass spectrometry. Wild-type or disulfide mutant Mac-1 was expressed recombinantly in Baby Hamster Kidney cells to measure ligand affinity. Mac-1 conformations were measured by conformation-specific antibodies and molecular dynamics simulations. Neutrophils crawling on immobilized ICAM-1 were measured in presence of oxidized or reduced PDI, and the effect of PDI inhibition using isoquercetin on neutrophil crawling on inflamed endothelial cells was examined. Migration indices in the X- and Y-direction were determined and the crawling speed was calculated.

RESULTS

PDI colocalized with high-affinity Mac-1 at the trailing edge of stimulated neutrophils when crawling on ICAM-1 under fluid shear. PDI cleaved 2 allosteric disulfide bonds, C169-C176 and C224-C264, in the βI domain of the β2 subunit, and cleavage of the C224-C264 disulfide bond selectively controls Mac-1 disengagement from ICAM-1 under fluid shear. Molecular dynamics simulations and conformation-specific antibodies reveal that cleavage of the C224-C264 bond induces conformational change and mechanical stress in the βI domain. This allosterically alters the exposure of an αI domain epitope associated with a shift of Mac-1 to a lower-affinity state. These molecular events promote neutrophil motility in the direction of flow at high shear stress. Inhibition of PDI by isoquercetin reduces neutrophil migration in the direction of flow on endothelial cells during inflammation.

CONCLUSIONS

Shear-dependent PDI cleavage of the neutrophil Mac-1 C224-C264 disulfide bond triggers Mac-1 de-adherence from ICAM-1 at the trailing edge of the cell and enables directional movement of neutrophils during inflammation.

Dystonia-like Movement Disorders Ameliorated by Shear Force and Pressure Stimulation after Small Infarction in the Left Posterolateral Thalamus

Focal dystonia (FD) can develop after thalamic lesions. Abnormal somatic sensations were argued to be responsible for FD. Our patient experienced FD-like movement disorders, agraphesthesia, and a reduced sense of shear force on the skin and pressure to deep tissues of the right upper limb following a small infarction in the left posterolateral thalamus. FD-like symptoms improved while the skin was being pulled or the deep tissue was being pushed in a manner proportional to the strength of muscle contractions. Therefore, the lack of these sensations was suggested to be related to FD-like symptoms.

Bos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Quality

This study evaluated the effects of hanging the carcass by the Achilles tendon (AS) versus pelvic suspension (PS) on meat quality traits. Bos indicus carcasses of two distinct biological types/sex categories comprised 10 young Brangus heifers and 10 Nellore bulls which were finished in a feedlot. Half-carcasses of each biological type/sex category were randomly hung using Achilles suspension (n = 20, AS) or pelvic suspension (n = 20, PS) for 48 h. At boning, longissimus samples were collected for evaluation by untrained consumers for tenderness, liking of flavor, juiciness and overall acceptability, after aging for 5 or 15 days. Objective samples were also tested for shear force (SF), Minolta meat colour, ultimate pH, cooking loss (CL) and purge loss (PL). There was a positive effect (p < 0.01) of PS on the sensory tenderness of Nellore bulls and Brangus heifers aged for 5 days compared to the AS method. At 15 days of aging, difference in sensory tenderness was observed (p < 0.05) in either group. Additionally, an interaction occurred between the suspension method and the aging of Nellore beef (p < 0.05) on liking of flavor, juiciness and overall acceptance, while the same effects were not observed for Brangus beef (p > 0.05). Nellore carcasses submitted to PS tended (p = 0.06) to produce more tender meat than those submitted to AS (SF = 44.62 ± 6.96 vs. 50.41 ± 8.04 N), and lower CL (p < 0.05) were found (27.7 vs. 30.9%). Carcass-suspension methods did not influence meat color, pH or PL in either group (p > 0.05). The PS contributes to improve the quality of Bos indicus bulls loins; in addition, this method allows a reduction in the aging time from 15 to 5 days, and it can be used to supply meat consumer markets which accept a certain level of eating quality.

Three-dimensional printing designed customized plate in the treatment of coronal fracture of distal humerus in teenager: A case report

RATIONALE

Because of the complicated anatomy and considerable change in size and morphology with age in teenagers, the appropriate internal fixator of coronal shear fracture of distal humerus is difficult to choose, and therefore, the fixation of this kind of fracture is difficult and controversial. Furthermore, distal humeral fractures in teenagers often involve the epiphysis, the rigid fixation of fracture and the simultaneous minimally invasive and protection of the epiphysis are contradictory. Coronal shear fractures of the distal humerus in teenagers are great challenge for orthopedic surgeons. Three-dimensional (3D) printing designed customized plate in the treatment of coronal fracture of distal humerus in teenager is a potential satisfactory choice in the treatment of the complex fractures.

PATIENT CONCERNS

A teenager suffered from an elbow joint injury due to a fall while running, resulting in pain, swelling and limited movement of the elbow joint. The epiphyseal has not closed in this patient, conventional surgical procedures have great traumatic and invasive, and to some extent affect bone growth in children.

DIAGNOSES

Coronal shear fracture of right distal humerus according to computed tomography scan.

INTERVENTIONS

We used 3D printing technology to design an internal fixation device for this patient, which was to treat the distal humeral coronal shear fracture in a teenager via an anterior approach to the elbow joint, and finally the child was instructed to perform immediate postoperative functional exercises and rehabilitation.

OUTCOMES

Radiographic reexamination performed 1 day and 2 month after the operation showed that the internal fixation was in good position, no fracture displacement. the patient was instructed to perform active flexion and extension internal and external rotation of the right elbow 6 weeks postoperatively. The Mayo elbow function score was excellent 5 months postoperatively. The range of motion of the elbow was (15°-130°).

LESSONS

The treatment of coronal shear fractures of the distal humerus in teenager is controversial at present. This report 3D printing technology designed customized plate in treatment of such fractures showed satisfactory results, which provides a feasible method for the treatment of fractures without suitable internal fixation devices in the future.

Study on Experiment and Simulation of Shear Force on Membrane with Dynamic Cross-Flow for Lignin in Black Liquor

To address the problem of lignin membrane fouling caused by dynamic cross-flow in the process of retaining and concentrating the black liquor byproduct of papermaking, this paper uses three different rotating structures (vane, disk and propeller) to increase the surface shear force and filtration flux of the membrane. In this paper, under different rotating speeds and different transmembrane pressure differences, numerical simulations were conducted on the shear forces generated by the three structures and the retention process on the surface of the membrane. The variation laws were also studied and compared. Under the same filtration conditions, the vane structure demonstrates better results than the propeller and disk structures in terms of increasing filtration flux. Based on the result, the vane shear force was simulated in terms of changing the particle deposition, and compared with vane rotating speeds of 100-700 r/min, the surface particle deposition of the membrane was significantly reduced at a rotating speed of 800 r/min. Finally, the numerical simulation results were experimentally validated to ensure the accuracy of the simulation. The findings provide a theoretical basis and practical value for solving the problem of lignin membrane fouling caused by dynamic cross-flow in the process of retaining and concentrating the black liquor byproduct of papermaking.

Recent Patents and Potential Applications of Homogenisation Techniques in Drug Delivery Systems

BACKGROUND

The term homogenise means "to force or provide coalesce". Homogenisation is a process to attain homogenous particle size. The objective of the homogenisation process is to use fluid force to split the fragments or tiny particles contained in the fluids into very small dimensions and form a sustainable dispersion suitable for further production.

METHODS

The databases were collected through Scopus, google patent, science web, google scholar, PubMed on the concept of homogenisation. The data obtained were systematically investigated.

RESULTS

The present study focus on the use of the homogenisation in drug delivery system. The aim of homogenisation process is to achieve the particle size in micro-and nano- range as it affects the different parameters in the formulation and biopharmaceutical profile of the drug. The particle size reduction plays a key role in influencing drug dissolution and absorption. The reduced particle size enhances the stability and therapeutic efficacy of the drug. Homogenization technology ensures to achieve effective, clinically efficient and targeted drug delivery with the minimal side effect.

CONCLUSION

Homogenization technology has been shown to be an efficient and easy method of size reduction to increase solubility and bioavailability, stability of drug carriers. This article gives an overview of the process attributes affecting the homogenization process, the patenting of homogeniser types, design, the geometry of valves and nozzles and its role in drug delivery.

Physicochemical Composition and Fatty Acid Profile of Goat Kids' Meat Fed Ground-Corn-Grain Silage Rehydrated with Different Additives

The effects of the replacement of dry ground corn (GC) with corn-grain silage rehydrated with water (RCSwater), cactus pear mucilage (RCSmucilage), and whey (RCSwhey) on the growth, physicochemical composition, and fatty acid profile of goat kids’ meat were investigated. Thirty-two crossbred goat kids (16.4 ± 2.50 kg initial weight) were assigned in a randomized block design with four treatments and eight repetitions. The NDF intake of goat kids fed with RCSmucilage was higher in comparison to RCSwater and RCSwhey (p = 0.0009). The dietary replacement of GC by RCSmucilage increased the final weight (p = 0.033) and meat-cooking losses (p = 0.0001) of kids. The concentrations of oleic (p = 0.046), 11,14-eicosadienoic (p = 0.033), and EPA (p = 0.010) were higher in the meat of kids fed with RCSmucilage and RCSwhey, and the α-linolenic concentration was higher (p = 0.019) for animals feeding with RCSmucilage. Meat from kids fed with RCSwhey presented the lowest ∑SFA and the highest ∑MUFA. In contrast, the ∑PUFA (p < 0.012) was higher for goats fed with RCSwater. The ∑ω3 (p < 0.0001) was higher in animals fed with RCSmucilage and RCSwhey. Desirable fatty acids were higher (p = 0.044) in animals fed with RCSmucilage and RCSwhey, and the atherogenicity (p = 0.044) and thrombogenicity (p < 0.0001) indexes were lower for goats fed the RCSwhey diet. The enzymatic activities of Δ9desaturase (C16) were higher (p = 0.027) in goat kids fed with GC and RCSmucilage, and Δ9desaturase (C18) was higher (p = 0.0497) when goats were fed with RCSmucilage and RCSwhey. Elongase activities were higher (p = 0.045) in goat kids fed with GC and RCSwater. The total replacement of GC by RCSmucilage is recommended in the diet of goat kids due to improvements in the weight gain and proportion of desirable fatty acids in the meat. In addition, RCSmucilage promoted better conservation of the silage at a lower cost when compared to commercial additives.

Quantitative Measurement of the Pressure and Shear Stress Acting on the Body of a Wheelchair User Using a Wearable Sheet-Type Sensor: A Preliminary Study

To provide a safer sitting environment for wheelchair users, it is important to quantitatively measure the forces acting on the contact surface between the seat and the person in the wheelchair. In addition to the pressure acting on the buttocks, shear forces have received particular attention in recent years; however, measuring shear force is more difficult than measuring pressure. To obtain this measurement, a thin and flexible sensor that can be used in a natural state on a wheelchair is needed. Therefore, we constructed a measurement system using our previously developed wearable sheet-type sensor (0.9 mm thick). In this study, preliminary tests were conducted using human dummies before testing on humans. Sensors were placed in four locations on the humanoid dummy's back and buttocks, and the electric wheelchair was tilted and reclined five times each. The results showed that the sensor output pattern was reproducible and valid enough to proceed to the next step. However, the shear force in the internal and external directions was greater than expected, which indicates that the equipment and testing methods must be reviewed. On the basis of the results obtained in this preliminary study, preparations will be made for testing on human subjects.

Surface Topography-Adaptive Robotic Superstructures for Biofilm Removal and Pathogen Detection on Human Teeth

The eradication of biofilms remains an unresolved challenge across disciplines. Furthermore, in biomedicine, the sampling of spatially heterogeneous biofilms is crucial for accurate pathogen detection and precise treatment of infection. However, current approaches are incapable of removing highly adhesive biostructures from topographically complex surfaces. To meet these needs, we demonstrate magnetic field-directed assembly of nanoparticles into surface topography-adaptive robotic superstructures (STARS) for precision-guided biofilm removal and diagnostic sampling. These structures extend or retract at multilength scales (micro-to-centimeter) to operate on opposing surfaces and rapidly adjust their shape, length, and stiffness to adapt and apply high-shear stress. STARS conform to complex surface topographies by entering angled grooves or extending into narrow crevices and "scrub" adherent biofilm with multiaxis motion while producing antibacterial reagents on-site. Furthermore, as the superstructure disrupts the biofilm, it captures bacterial, fungal, viral, and matrix components, allowing sample retrieval for multiplexed diagnostic analysis. We apply STARS using automated motion patterns to target complex three-dimensional geometries of ex vivo human teeth to retrieve biofilm samples with microscale precision, while providing "toothbrushing-like" and "flossing-like" action with antibacterial activity in real-time to achieve mechanochemical removal and multikingdom pathogen detection. This approach could lead to autonomous, multifunctional antibiofilm platforms to advance current oral care modalities and other fields contending with harmful biofilms on hard-to-reach surfaces.

Fracture behaviour of silver nanowire films during shear deformation

Silver nanowire films have a wide application prospect in flexible electronics, while it is a noticeable problem that the silver nanowires break due to the shear force under the mass production film cutting or extreme service conditions. In this paper, the shear fracture behaviour of silver nanowire films with different structural parameters was studied under the extreme shear failure tests. The load-displacement curve was obtained from the nano-indentation test, while the hardnessH, the elastic modulusEand the plastic properties represented by the ratio ofH³/E²of silver nanowire films with different diameters and thicknesses were calculated. On the other hand, based on the load-displacement curve, the stress-strain curve can be obtained through the finite element method simulation. The plastic properties can also be judged by the lower limit of yield strength from simulated stress-strain curve. Combined with characteristic crack propagation range, the relationship between plasticity and shear fracture was found, which was further disclosed by in-depth microstructure analysis. The results show that the better the plasticity of silver nanowire films, the stronger the resistance to shear fracture.

Self-Powered Force Sensors for Multidimensional Tactile Sensing

A tactile sensor is the centerpiece in human-machine interfaces, enabling robotics or prosthetics to manipulate objects dexterously. Specifically, it is crucial to endow the sensor with the ability to detect and distinguish normal and shear forces in real time, so that slip detection and more complex control could be achieved during the interaction with objects. Here, a self-powered multidirectional force sensor (SMFS) based on triboelectric nanogenerators with a three-dimensional structure is proposed for sensing and analysis of normal and shear forces in real time. Four polydimethylsiloxane (PDMS) cylinders act as the force sensing structure of the SMFS. A flexible tip array made of carbon black/MXene/PDMS composites is used to generate triboelectric signals when the SMFS is driven by an external force. The SMFS can sense multidimensional force due to the adaptability of the PDMS cylinders and detect tiny force due to the sensitivity of the flexible tips. A small shear force as low as 50 mN could be recognized using the SMFS. The direction of the externally applied force could be recognized by analyzing the location and output voltage amplitude of the SMFS. Moreover, the tactile sensing applications, including reagent weighing and force direction perception, are also achieved by using the SMFS, which demonstrates the potential in promoting developments of self-powered wearable sensors, human-machine interactions, electronic skin, and soft robotic applications.

Effect of Tilt-in-Space and Reclining Angles of Wheelchairs on Normal Force and Shear Force in the Gluteal Region

Healthcare workers need to educate patients regarding proper sitting positions to prevent pressure injuries in the elderly and disabled. The purpose of this study was to investigate the differences in normal and shear force in the gluteal region using the combination of tilt-in-space and reclining functions of wheelchairs. Twelve healthy subjects were recruited. Protocols for 15 wheelchair tilt-in-space and reclining angles, including three reclining angles (0°, 10°, and 20°) and five tilt-in-space (0°, 5°, 10°, 15°, and 20°), were randomly assigned. To measure the amount of normal and shear force applied to the gluteal region while sitting on a wheelchair, a force plate was placed on the seat to measure the seat reaction force. For statistical analysis, a two-factor analysis of variance, with tilt-in-space and reclining, was performed for each normal and shear force. The normal force showed a significant decrease with increased reclining angle. For the shear force combined with sagittal and lateral components, the 10° tilt-in-space showed a significant decrease compared to other conditions. The combination of 20° reclining and 10° tilt-in-space angles may decrease both normal and shear force in the gluteal region while sitting. These findings may help wheelchair-dependent individuals avoid pressure injuries.

Mechanically Resistant Poly(N-vinylcaprolactam) Microgels with Sacrificial Supramolecular Catechin Hydrogen Bonds

Microgels (μgels) swiftly undergo structural and functional degradation when they are exposed to shear forces, which potentially limit their applicability in, e.g., biomedicine and engineering. Here, poly(N-vinylcaprolactam) μgels that resist mechanical disruption through supramolecular hydrogen bonds provided by (+)-catechin hydrate (+C) are synthesized. When +C is added to the microgel structure, an increased resistance against shear force exerted by ultrasonication is observed compared to μgels crosslinked by covalent bonds. While covalently crosslinked μgels degrade already after a few seconds, it is found that μgels having both supramolecular interchain interactions and covalent crosslinks show the highest mechanical durability. By the incorporation of optical force probes, it is found that the covalent bonds of the μgels are not stressed beyond their scission threshold and mechanical energy is dissipated by the force-induced reversible dissociation of the sacrificial +C bonds for at least 20 min of ultrasonication. Additionally, +C renders the μgels pH-sensitive and introduces multiresponsivity. The μgels are extensively characterized using Fourier-transform infrared, Raman and quantitative nuclear magnetic resonance spectroscopy, dynamic light scattering, and cryogenic transmission electron microscopy. These results may serve as blueprint for the preparation of many mechanically durable μgels.

Mechanically Resistant Poly(N-vinylcaprolactam) Microgels with Sacrificial Supramolecular Catechin Hydrogen Bonds

Microgels (μgels) swiftly undergo structural and functional degradation when they are exposed to shear forces, which potentially limit their applicability in, e.g., biomedicine and engineering. Here, poly(N-vinylcaprolactam) μgels that resist mechanical disruption through supramolecular hydrogen bonds provided by (+)-catechin hydrate (+C) are synthesized. When +C is added to the microgel structure, an increased resistance against shear force exerted by ultrasonication is observed compared to μgels crosslinked by covalent bonds. While covalently crosslinked μgels degrade already after a few seconds, it is found that μgels having both supramolecular interchain interactions and covalent crosslinks show the highest mechanical durability. By the incorporation of optical force probes, it is found that the covalent bonds of the μgels are not stressed beyond their scission threshold and mechanical energy is dissipated by the force-induced reversible dissociation of the sacrificial +C bonds for at least 20 min of ultrasonication. Additionally, +C renders the μgels pH-sensitive and introduces multiresponsivity. The μgels are extensively characterized using Fourier-transform infrared, Raman and quantitative nuclear magnetic resonance spectroscopy, dynamic light scattering, and cryogenic transmission electron microscopy. These results may serve as blueprint for the preparation of many mechanically durable μgels.

Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat

Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) for Nellore bulls on meat quality. The diets consisted of 0.0, 11.5, 23.0, and 34.6 g/kg dry matter (DM) PKO levels. PKO inclusion did not influence the centesimal composition, pH, color indices, water holding capacity, cooking loss, or shear force of the beef. There were linear increases in the concentrations of lauric acid (C12:0) and myristic acid (C14:0) in the bull's meat. However, palmitic acid (C16:0), oleic acid (C18:0), vaccenic acid (t-11-C18:1) and conjugated linoleic acid (CLA), ∑n - 6, ∑n - 3, ∑n - 6/∑n 3, the hypocholesterolemic: hypercholesterolemic ratio of the fatty acid content, and the thrombogenicity index were not affected. There were linear reductions in the oleic acid meat concentration (c-9-C18:1) and elongated enzymatic activity when PKO was added to the bull diet. The atherogenicity index increased linearly due to PKO inclusion in the bull diet. No effect of the inclusion of PKO on meat flavor, perception of tenderness, juiciness, or global acceptance from the sensorial evaluation was recorded. The inclusion of PKO up to 34.6 g/kg DM can be recommended to supplement young bulls with no effects on meat composition and quality characteristics.

Evaluation of hydromechanical and functional properties of diversion-type microcapsule-suspension bioreactor for bioartificial liver

AIM

To evaluate the performance of a diversion-type microcapsulesuspension fluidized bed bioreactor and a choanoid fluidized bed bioreactor as bioartificial liver support systems.

MATERIALS AND METHODS

We evaluated the performance between the modified fluidized bed bioreactor based on diversion-type microcapsule suspension (DMFBB) and choanoid fluidized bed bioreactor (CFBB). The fluidization performance, fluidized height, bed expansion, and the mechanical stability and strength of microcapsule were determined. The viability, synthetic, metabolism, and apoptosis of microcapsulated HepLi5 cells were evaluated. Finally, samples were collected for measurement of alanine aminotransferase, total bilirubin, direct bilirubin, and albumin concentrations.

RESULTS

Uniform fluidization was established in both DMFBB and CFBB. The bed expansion, shear force, retention rate, swelling rate, and breakage rate of microcapsules differed significantly between two bioreactors over 3 days. The viability of microencapsulated HepLi5 cells and the activities of cytochrome P450 1A2 and 3A4 increased on each day in DMFBB compared to the control. The albumin and urea concentrations in the DMFBB displayed obvious improvements compared to the control. Caspase3/7 activities in the DMFBB decreased compared to those in the CFBB. At 24 h, the alanine aminotransferase concentration in the DMFBB declined significantly compared to the control. The total and direct bilirubin concentrations within plasma perfusion were decreased and albumin was increased in the DMFBB at 24 h than in the CFBB.

CONCLUSION

The DMFBB shows a promising alternative bioreactor for use in bioartificial liver support systems for application of clinical practice.

Ultrathin Superhydrophobic Flexible Tactile Sensors for Normal and Shear Force Discrimination

Flexible tactile sensors, with the ability to sense and even discriminate between different mechanical stimuli, can enable real-time and precise monitoring of dexterous and complex robotic motions. However, making them ultrathin and superhydrophobic for practical applications is still a great challenge. Here, superhydrophobic flexible tactile sensors with hierarchical micro- and nanostructures, that is, warped graphene nanosheets adhered to micron-height wrinkled surfaces, were constructed using ultrathin medical tape (40 μm) and graphene. The tactile sensor enables the discrimination of normal and shear forces and senses sliding friction and airflow. Moreover, the tactile sensor exhibits high sensitivity to normal and shear forces, extremely low detection limits (15 Pa for normal forces and 6.4 mN for shear forces), and cyclic robustness. Based on the abovementioned characteristics, the tactile sensor enables real-time and accurate monitoring of the robotic arm's motions, such as moving, gripping, and lifting, during the process of picking up objects. The superhydrophobicity even allows the sensor to monitor the motions of the robotic arm underwater in real time. Our tactile sensors have potential applications in the fields of intelligent robotics and smart prosthetics.

Strain-Induced Nonlinear Frictional Behavior of Graphene Nanowall Films

Graphene nanowall (GNW) films, a representation of three-dimensional (3D) carbon nanomaterial films, are emerging as promising candidates for applications in electric devices and composites, on account of their 3D structures and exceptional properties of graphene sheets. However, the frictional responses of GNW films, which exhibit significant influence on their performances, have seldom been reported. Herein, we reported a growth process of a GNW film by the chemical vapor deposition method and studied the frictional behavior of the GNW film for the first time. The results demonstrated the nonlinearity between the frictional force of the GNW film and normal load. Based on the structural evolution of the GNW film with normal load and frictional tests on precompressed GNW films, the influence of the strain property of the GNW film, namely, the strengthening effect, could be confirmed. The results of molecular dynamics simulations show that the bending force of GNWs in front of the tip plays a determinate role in the frictional force of the GNW film. Furthermore, the bending force is proportional to the bending contact area, which increases nonlinearly with the normal load due to the strengthening effect of the GNW film. The result suggests that the nonlinear increase of the bending contact area induced by the strengthening effect of the GNW film is the key factor that leads to its nonlinear frictional force. This study provides a novel insight into the frictional responses of GNW films, which would be beneficial for the design and application of electric devices and composites made of GNW and other 3D carbon nanomaterial films.

Characterization of edible collagen casings in comparison with the ovine casing and their effect on sausage quality

BACKGROUND

Bovine hide underlayer is used to manufacture collagen casings for sausage production. Edible collagen casings and natural ovine casing (as a reference) were chosen for analysis. The collagen casings (intended for: A - breakfast sausages, B - scalded sausages and C - dried sausages) were manufactured with the use of glyoxal as a cross-linking agent. The casings properties along with the quality of the sausages manufactured in those casings was analyzed.

RESULTS

Casing A had a higher swelling capacity and water solubility, a* and b* color parameters, and wet elongation at break values, as well as a lower shrinking temperature. The remaining mechanical and water parameters were comparable to other collagen casings. The ovine casing contained more water, and was redder and less yellow compared to the collagen casings, whereas swelling, solubility and water vapor permeability were higher. The sausages in casing A were the softest and had the highest a* and b* color parameters. The results of the sensory analysis indicate that the sausages in casing B exhibited the highest quality on a three-point scale among the tested sausages and were also the most acceptable for judges. The ovine casing was graded as the hardest during cutting and also when in the mouth.

CONCLUSION

By contrast to the producer's descriptions, the collagen casings were similar with respect to many properties. The differences between sausages in collagen casings were not so distinct as might be expected. Despite our expectations, the sausages in the natural casing were not rated as the best compared to sausages in collagen casings in the sensory analysis. © 2021 Society of Chemical Industry.

A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types

The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YAW1 and YAW2, where samples were marinated for 20 h at 4 °C at a pH of 5 or 4.5, respectively; and YAW3, where samples were treated as in the YAW2 group except hesperidin was also added at the level of 2 g/L. As indicated, meat tenderness was improved as a result of YAW marination, apart from the chicken samples. In general, values of pH, redness and yellowness were decreased after immersion in YAW both in raw and cooked samples. However, lightness was increased in the raw meat samples as a result of YAW marination, though this effect was not observed in the cooked meat samples with the exception of chicken meat. Chroma values were higher in controls compared to YAW-treated groups in raw pork and lamb meat, while no significant differences regarding chroma were found among groups in cooked lamb and rabbit meat. Hue angle values were greater in YAW-treated groups compared to controls in raw samples, whereas no significant differences among groups were indicated in cooked meat. Meat oxidation rates were not affected by treatment with YAW and the hesperidin addition, which improved the oxidative stability of lamb and chicken meat. Thus, YAW marination could be recommended as a novel strategy that improves meat tenderness without negative effects on the other quality characteristics.

Meta-analysis to predict the effects of temperature stress on meat quality of poultry

Temperature stress (TS) is a significant issue in poultry production, which has implications for animal health and welfare, productivity, and industry profitability. Temperature stress, including both hot (heat stress) and cold conditions (cold stress), is associated with increased incidence of meat quality defects such as pale, soft, and exudative (PSE) and dark, firm, and dry (DFD) meat costing poultry industries millions of dollars annually. A meta-analysis was conducted to determine the effect of ambient TS on meat quality parameters of poultry. Forty-eight publications which met specific criteria for inclusion were identified through a systematic literature review. Temperature stress was defined by extracting 2 descriptors for each treatment mean from the chosen studies: (1) temperature imposed for the experimental treatments (°C) and duration of temperature exposure. Treatment duration was categorized for analysis into acute (≤24 h) or chronic (>24 h) treatments. Meat quality parameters considered were color (L*-a*-b* scheme), pH (initial and ultimate), drip loss, cooking loss, and shear force. Linear mixed model analysis, including study as a random effect, was used to determine the effect of treatment temperature and duration on meat quality. Model evaluation was conducted by performing a k-fold cross-validation to estimate test error, and via assessment of the root mean square prediction error (RMSPE), and concordance correlation coefficient (CCC). Across both acute and chronic durations, treatment temperature was found to have a significant effect on all studied meat quality parameters. As treatment temperature increased, meat demonstrated characteristics of PSE meat and, as temperature decreased, meat demonstrated characteristics of DFD meat. The interaction between treatment temperature and duration was significant for most traits, however, the relative impact of treatment duration on the studied traits was inconsistent. Acute TS had a larger effect than chronic TS on ultimate pH, and chronic stress had a more considerable impact on color traits (L* and a*). This meta-analysis quantifies the effect of ambient TS on poultry meat quality. However, quantitative effects were generally small, and therefore may or may not be of practical significance from a processing perspective.

SuP-Ring: A pneumatic tactile display with substitutional representation of contact force components using normal indentation

BACKGROUND

Shear force is important for tumour detection and can contribute to minimally invasive surgery (MIS). A popular method uses lateral skin stretch to produce shear force but has some limitations.

METHODS

We have developed a ring-type pneumatic tactile display that employs normal indentation substituted for lateral skin stretch to represent normal and shear feedback, called SuP-Ring. Psychophysical experiments were conducted to evaluate how users perceive the provided feedback and the effectiveness of SuP-Ring in tumour localisation.

RESULTS

The experimental results show that the participants could perceive the provided normal and shear feedback well. Shear feedback enables users to enhance their performance in localising the tumour and normal feedback could contribute to ensuring the safety requirements in MIS.

CONCLUSIONS

The proposed tactile display could be useful for intraoperative tumour localisation and has the potential to be used in a wide variety of applications.

Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O₂/40% CO₂/20% N₂) and MAP2 (60% O₂/30% CO₂/10% N₂). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.

Enhanced Shear Force Responsiveness of Epithelial Na+ Channel's (ENaC) δ Subunit Following the Insertion of N-Glycosylation Motifs Relies on the Extracellular Matrix

Members of the Degenerin/epithelial Na+ channel (ENaC) protein family and the extracellular cell matrix (ECM) form a mechanosensitive complex. A core feature of this complex are tethers, which connect the channel with the ECM, however, knowledge about the nature of these tethers is scarce. N-glycans of α ENaC were recently identified as potential tethers but whether N-glycans serve as a ubiquitous feature for mechanosensation processes remains unresolved. The purpose of this study was to reveal whether the addition of N-glycans to δ ENaC-which is less responsive to shear force (SF)-increases its SF-responsiveness and whether this relies on a linkage to the ECM. Therefore, N-glycosylation motifs were introduced via site-directed mutagenesis, the resulting proteins expressed with β and γ ENaC in Xenopus oocytes, and SF-activated currents measured by two-electrode voltage-clamp. The insertion of N-glycosylation motifs increases δ ENaC's SF responsiveness. The inclusion of a glycosylated asparagine (N) at position 487 did increase the molecular mass and provided a channel whose SF response was abolished following ECM degradation via hyaluronidase. This indicates that the addition of N-glycans improves SF-responsiveness and that this effect relies on an intact ECM. These findings further support the role of N-glycans as tethers for mechanotransduction.

Electric cyclist injury of the collision between right turn of truck and electric bicycle

In order to focus on the injury mechanism of electric cyclists in the collision accident between right turn of truck and electric bicycle, Pc-Crash is used to value the injury of the electric cyclist in this paper. Through repeated tests in Pc-Crash, it was found that two dynamic response process were existed. The electric bicycle and cyclist collided with truck, and the electric bicycle and cyclist were thrown to the ground due to the impact force. Finally, they were crushed under certain conditions. The multi-rigid-body truck model is built on the theories of multi-rigid-body modeling and multi-rigid-body collision to get the value of the crushed part which the single rigid model can't calculate. After that, we analyze HIC, continuous 3 ms resultant acceleration of chest, the shear force of femur and leg, based on the electric bicycle speed, the mass of electric bicycle and cyclist, the height of cyclist's seat. We found that when the electric cyclist is not crushed by the truck, the value of each damage index is below the threshold. But when the cyclist is crushed by the truck, the damage index of the part where the cyclist is crushed exceeds the threshold, and causes fatal injury to the cyclist. So, reducing the possibility of crushing can improve the safety level of electric cyclists.

Phenotypic and Cellular Characteristics of a Stromal Vascular Fraction/Extracellular Matrix Gel Prepared Using Mechanical Shear Force on Human Fat

The retention of fat-derived grafts remains a challenge for regenerative medicine. Fat aspirates from patients undergoing liposuction were prepared into standard Coleman fat grafts or further isolated using mechanical shear force to prepare a stromal vascular fraction (SVF)/extracellular matrix (ECM) gel. The retention rate of the SVF/ECM gel was significantly higher than that of the Coleman fat at 3, 14, 28, and 60 days following transplantation on the backs of nude mice. The viscosity of the fat was directly proportional to the shearing force. Although the mechanical isolation did not affect the total number of cells, it significantly decreased the number of living cells. Flow cytometry showed a greater number of mesenchymal stem cells, supra-adventitial (SA)-adipose stromal cells (ASCs), and adipose-derived stem cells but a lower number of endothelial progenitor cells in the SVF/ECM gel than in the Coleman fat. Thus, mechanical isolation of fat can increase the pluripotency of adipocytes, which can improve graft retention in cell therapy.

Novel Fast and Reliable Method for Nano-Erythrosome Production Using Shear Force

Purpose

The production of nano-erythrosomes (NEs) by extrusion, which is considered the “gold standard”, has several disadvantages such as difficult equipment assembly, long procedure time, variable pressure, and problems with sterility. An alternative approach, using ultrasound probe, has been shown to overheat the sample and have suboptimal results compared to the extrusion method. In our study, we propose, develop, and test a new method for the fabrication of NEs based on shear force and then compare it to the “gold standard” extrusion approach.

Methods

The new method consists of mechanical shear force disruption of the hemoglobin-depleted erythrocyte ghost membranes, with the aid of a rotor stator based tissue homogenizer. Using the same batches of erythrocyte ghost membranes, we compared NEs produced by shear force to NEs produced by the well-established extrusion approach. NEs were characterized for yield, size, encapsulation efficiency, morphology, and stability by flow cytometry (FC), transmission electron microscopy (TEM), and zeta potential analysis.

Results

The shear force based process was easier to set up, significantly faster, had better sterility control, and decreased variability between batches. The shear force method generated NEs with the desired size distribution (particles diameter ~125 nm), which were morphologically and functionally equivalent to the NEs produced by extrusion. NEs produced by shear force were stable in terms of counts, size, and fluorescence intensity for 3 weeks at +4°C. Moreover, they showed colloidal stability and minimal influence to centrifugal stress, turbulence shock, and hemolytic potential.

Conclusion

The newly proposed shear force method allows faster, easier, and highly reproducible NEs production when compared to the conventional extrusion approach. The new setup allows simultaneous production of sterile batches of NEs, which have homogenous size distribution, good stability, and improved shelf life storage. The ability of the shear force method to process also high concentration samples indicates a future potential development of large-scale NEs production and industrial application, which has been a challenge for the extrusion method.

Printed Soft Sensor with Passivation Layers for the Detection of Object Slippage by a Robotic Gripper

Tactile sensing, particularly the detection of object slippage, is required for skillful object handling by robotic grippers. The real-time measurement and identification of the dynamic shear forces that result from slippage events are crucial for slip detection and effective object interaction. In this study, a ferroelectric polymer-based printed soft sensor for object slippage detection was developed and fabricated by screen printing. The proposed sensor demonstrated a sensitivity of 8.2 μC·cm-2 and was responsive to shear forces applied in both the parallel and perpendicular directions. An amplifier circuit, based on a printed organic thin-film transistor, was applied and achieved a high sensitivity of 0.1 cm2/V·s. Therefore, this study experimentally demonstrates the effectiveness of the proposed printable high-sensitivity tactile sensor, which could serve as part of a wearable robotic e-skin. The sensor could facilitate the production of a system to detect and prevent the slippage of objects from robotic grippers.

Mechanisms of adhesion G protein-coupled receptor activation

Adhesion G protein-coupled receptors (AGPCRs) are a thirty-three-member subfamily of Class B GPCRs that control a wide array of physiological processes and are implicated in disease. AGPCRs uniquely contain large, self-proteolyzing extracellular regions that range from hundreds to thousands of residues in length. AGPCR autoproteolysis occurs within the extracellular GPCR autoproteolysis-inducing (GAIN) domain that is proximal to the N terminus of the G protein-coupling seven-transmembrane-spanning bundle. GAIN domain-mediated self-cleavage is constitutive and produces two-fragment holoreceptors that remain bound at the cell surface. It has been of recent interest to understand how AGPCRs are activated in relation to their two-fragment topologies. Dissociation of the AGPCR fragments stimulates G protein signaling through the action of the tethered-peptide agonist stalk that is occluded within the GAIN domain in the holoreceptor form. AGPCRs can also signal independently of fragment dissociation, and a few receptors possess GAIN domains incapable of self-proteolysis. This has resulted in complex theories as to how these receptors are activated in vivo, complicating pharmacological advances. Currently, there is no existing structure of an activated AGPCR to support any of the theories. Further confounding AGPCR research is that many of the receptors remain orphans and lack identified activating ligands. In this review, we provide a detailed layout of the current theorized modes of AGPCR activation with discussion of potential parallels to mechanisms used by other GPCR classes. We provide a classification means for the ligands that have been identified and discuss how these ligands may activate AGPCRs in physiological contexts.

Human Milk Oligosaccharides Mediate the Crosstalk Between Intestinal Epithelial Caco-2 Cells and Lactobacillus PlantarumWCFS1in an In Vitro Model with Intestinal Peristaltic Shear Force

BACKGROUND

The intestinal epithelial cells, food molecules, and gut microbiota are continuously exposed to intestinal peristaltic shear force. Shear force may impact the crosstalk of human milk oligosaccharides (hMOs) with commensal bacteria and intestinal epithelial cells.

OBJECTIVES

We investigated how hMOs combined with intestinal peristaltic shear force impact intestinal epithelial cells and crosstalk with a commensal bacterium.

METHODS

We applied the Ibidi system to mimic intestinal peristaltic shear force. Caco-2 cells were exposed to a shear force (5 dynes/cm2) for 3 d, and then stimulated with the hMOs, 2'-fucosyllactose (2'-FL), 3-FL, and lacto-N-triose II (LNT2). In separate experiments, Lactobacillus plantarumWCFS1 adhesion to Caco-2 cells was studied with the same hMOs and shear force. Effects were tested on gene expression of glycocalyx-related molecules (glypican 1 [GPC1], hyaluronan synthase 1 [HAS1], HAS2, HAS3, exostosin glycosyltransferase 1 [EXT1], EXT2), defensin β-1 (DEFB1), and tight junction (tight junction protein 1 [TJP1], claudin 3 [CLDN3]) in Caco-2 cells. Protein expression of tight junctions was also quantified.

RESULTS

Shear force dramatically decreased gene expression of the main enzymes for making glycosaminoglycan side chains (HAS3 by 43.3% and EXT1 by 68.7%) (P <0.01), but did not affect GPC1 which is the gene responsible for the synthesis of glypican 1 which is a major protein backbone of glycocalyx. Expression of DEFB1, TJP1, and CLDN3 genes was decreased 60.0-94.9% by shear force (P <0.001). The presence of L. plantarumWCFS1 increased GPC1, HAS2, HAS3, and ZO-1 expression by 1.78- to 3.34-fold (P <0.05). Under shear force, all hMOs significantly stimulated DEFB1 and ZO-1, whereas only 3-FL and LNT2 enhanced L. plantarumWCFS1 adhesion by 1.85- to 1.90-fold (P <0.01).

CONCLUSIONS

3-FL and LNT2 support the crosstalk between the commensal bacterium L. plantarumWCFS1 and Caco-2 intestinal epithelial cells, and shear force can increase the modulating effects of hMOs.