The mechanooptical behavior of melt-cast amorphous poly(l-lactic acid) (PLA) films in the rubbery state was investigated using an apparatus that allows for direct measurement of true stress, true strain, and birefringence in real time under well-controlled temperature over a wide range of stretching rates. Three distinct regimes of stress−optical behavior are observed during uniaxial deformation of PLA films in the rubbery state. Regime I deformation is characterized by adherence to the stress optical rule; within this regime, birefringence remains linearly proportional to stress with a stress optical constant of 3.1 GPa-1. This is followed by either a positive deviation from linearity into regime II at higher temperature and/or lower rates or a negative deviation into regime IIIa at lower temperatures and/or higher rates. Films exhibiting regime II behavior eventually deviate into regime IIIc behavior at higher levels of deformation. The appearance of regime II is associated with strain-induced crystallization. In the absence of regime II behavior, the polymer remains uncrystallized, yet becomes highly oriented, exhibiting “nematic-like” order. This stable nematic-like order prevails at all large deformation levels with no sign of crystallization. When nematic-like order is present, the strain optical behavior was found to exhibit linear or near-linear behavior in a wide deformation range. Conversely, this behavior is nonlinear with the development of strain-induced crystallization. On the basis of the structural and true mechanical measurements, a dynamic phase diagram was constructed for defining the structure development during the rubbery state uniaxial deformation of PLA.

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Chickens from a randomly bred genetic line were segregated into high and low growth rates and high and low water-holding capacities (WHCs). The objective of this study was to identify protein markers associated with slow and fast growth rates and low and high WHCs from water-soluble protein (WSP) and crude myofibrillar protein (CMP) extracts of chicken breast muscle. Proteins were fractionated using two-dimensional electrophoresis, and a total of 22 protein spots were selected, excised, and analyzed by in-gel tryptic digestion and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Proteins expressed in extracts from slow and fast growth rates and low and high WHCs included metabolic enzymes, such as creatine kinase, pyruvate kinase, triosephosphate isomerase, and ubiqitin; housekeeping proteins, such as heat shock protein; contractile proteins, such as myosin heavy chain; actin; and also MHC isoforms and actin isoforms. The mass spectra of 20 protein spots significantly matched (protein score >83; P < 0.05) an online database. In CMP, there were unique proteins that were present only in the fast-growth population: gi|118099530 , gi|20664362 , gi|71895043 , gi|114794125 , gi|297343122 , and gi|71895043 . This information identified protein markers associated with growth rate and water holding capacity. Some of those protein markers could be added to the chicken database.

The objective of this research was to examine the effects of sodium citrate plus sodium diacetate or buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria when incorporated in brine solutions for injected beef. Two experiments were conducted in which 30 top rounds and 30 top sirloins were injected (110%) to contain (i) 0.5% sodium chloride and 0.4% sodium tripolyphosphate as the control (CNT); (ii) CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC + D); or (iii) CNT with 2% buffered vinegar (VIN) in the final product. For the E. coli challenge, muscles were surface inoculated to target 6 log CFU/cm(2). After injection and 10 days of storage in a vacuum package (4°C), one half of each muscle was sampled raw and the other half was cooked to an internal temperature of 60°C with a 12-min hold. For raw samples, a significant reduction of 0.6 and 1.0 log CFU/g of E. coli O157:H7 was observed in both SC + D- and VIN-injected top rounds and sirloins, respectively. All cooked samples were E. coli O157:H7 negative. For psychrotrophic analysis, subprimals were injected and vacuum packaged for 10 days at 0 ± 1°C. After 10 days of storage, steaks were fabricated and placed in aerobic display (4 ± 1°C) for 1, 7, 14, and 21 days. Psychrotrophic organism growth was restricted in SC + D and VIN samples when compared with CNT on all days except day 1. Sodium citrate plus sodium diacetate or buffered vinegar may improve the safety and shelf life of multineedle brine-injected beef.

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