'Meating' a solution: Research finds that LED lights extend meat shelf life, save retailers money

Kyle Steele, recent master's graduate in animal sciences and industry, Silver Lake, Kan., found that using light-emitting diode, or LED, lights in refrigeration units both saves energy for meat retailers and extends the shelf life of some beef products.

"By using LED lighting in meat retail display cases, Kansas retailers can save money by lowering the operational costs of refrigerated cases and extending the color shelf life of fresh meat products," Steele said. "Additionally, by extending the color shelf life, retailers have a greater opportunity to sell the product at full price, and the state of Kansas can gain tax revenue from the full retail price rather than a discounted price."

Steele compared the use of LED lights and fluorescent lights in meat refrigeration units because many meat retailers currently use fluorescent lights. He worked with Elizabeth Boyle and Melvin Hunt, both professors of animal sciences and industry, as well as with Melissa Weber, recent doctoral graduate in animal sciences and industry, Collinwood, Tenn.

During refrigerated display, the color of fresh meat changes because of its natural chemistry and exposure to oxygen. Because color is a large factor that influences customers in purchasing meat, some consumers discriminate against discolored meat. These discolored meat products must either be discounted or discarded, which has been estimated to cost the meat industry up to a billion dollars each year, Steele said.

For his research, Steele looked at five different meat products: pork loin chops, beef loin steaks, ground beef, ground turkey and beef inside round steaks. Steele looked at several aspects of these meat products and their refrigeration units:

* Discoloration: The researchers brought in trained color panelists to score meat color changes over time while displayed under both lighting types.

* Rancidity: The researchers measured the rancidity of the meat products stored under both types of light. Light affects the oxidation of fat in meat, which can cause rancidity and a change in taste.

* Operating efficiency: The researchers studied operating efficiency of the two types of lights by measuring how many times a refrigeration unit had to cycle to keep the meat cool and how many running hours that cycle lasted.

The researchers found that LED lights scored positively in nearly all areas. Most significantly, LED lights helped reduce operating costs and prolonged the shelf life for most of the meat products.

"Most meat products displayed under LED lighting had colder internal product temperatures, which helps extend product shelf life," Steele said. "Beef loin steaks and inside round steaks that were stored under LED lights can have up to one day longer shelf life."

Among operational costs, LED lights had fewer cycles per running hour, meaning they were a more efficient and cost-saving light source than fluorescent lights.

Steele will give a research presentation titled "Shelf life of five meat products displayed under light emitting diode or fluorescent lighting" at the Capitol Graduate Research Summit in Topeka in February.

Provided by Kansas State University (news : web)

New method of unreeling cocoons could extend silk industry beyond Asia

The development and successful testing of a method for unreeling the strands of silk in wild silkworm cocoons could clear the way for establishment of new silk industries not only in Asia but also in vast areas of Africa and South America. The report appears in ACS' journal Biomacromolecules.

Fritz Vollrath, Tom Gheysens and colleagues explain that silk is made by unraveling— or unreeling — the fine, soft thread from cocoons of silkmoths. The practice began as far back as 3500 BC in ancient China, where silk was the fabric of royalty. Today, most silk comes from cocoons of the domesticated Mulberry silkworm (bred from a species native to Asia) because they are easy to unreel into long continuous strands. The cocoons formed by "wild" species are too tough for this process, so harsher methods are sometimes used. However, these methods damage the strands, producing a poor-quality silk. To overcome this challenge to the widespread commercial use of wild cocoons, the researchers developed a new way to loosen the strands without damaging them.

The group found that the surfaces of wild cocoons were coated with a mineral layer and that removing this layer ("demineralizing") made it easy to unreel the cocoons into long continuous strands with commercial reeling equipment. These strands were just as long and strong as those from Mulberry silkworm cocoons. The researchers say that the new method could expand the silk industry to new areas of the world where wild silkworms thrive.

More information: Demineralization enables reeling of Wild Silkmoth cocoons, Biomacromolecules, Just Accepted Manuscript, DOI: 10.1021/bm2003362

Abstract
Wild Silkmoth cocoons are difficult or impossible to reel under conditions that work well for cocoons of the Mulberry silkmoth, Bombyx mori. Here we report evidence that this is caused by mineral reinforcement of wild silkmoth cocoons and that washing these minerals out allows for the reeling of commercial lengths of good quality fibers with implications for the development of the ‘wild silk’ industry. We show that in the Lasiocampid silkmoth Gonometa postica, the mineral is whewellite (calcium oxalate monohydrate). Evidence is presented that its selective removal by ethylenediaminetetraacetic acid (EDTA) leaves the gum substantially intact preventing collapse and entanglement of the network of fibroin brins, enabling wet reeling. Therefore this method clearly differs from the standard “degumming” and should be referred to as “demineralizing”. Mechanical testing shows that such preparation results in reeled silks with markedly improved breaking load and extension to break by avoiding the damage produced by the rather harsh degumming, carding or dry reeling methods currently in use.

Provided by American Chemical Society (news : web)