Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term “clean” means, along with the growing consumer demand for more “natural” and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed meat products. Scope and approach: The review scope is to describe attributes and associations around the “clean” label term by analysing the most recent ingredients, additives and processing methods currently available for meat manufacturers. Their application in meat, plant-based alternatives and hybrid meat/plant products, current limitations and challenges presented in consumer perception, safety and potential impacts on product quality are also presented. Key findings and conclusions: The availability of a growing number of “clean” label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products and also support plant-based meat alternatives and hybrids.

Summary In this paper, bubbling vacuum cooling (BVC) was compared with immersion vacuum cooling (IVC) in cooling time, weight loss, colour, texture profile, and uniformity of water temperature around the cooked meat. Results showed that the total cooling time of BVC (16.58 min) from 72 to 4 °C was shorter than that of IVC (19.12 min), while a significantly positive effect was observed in reducing cooling time for BVC at the lower temperature range (under 25 °C). For the cooling time from 10 to 4 °C, BVC (4.65 min) was significant (P < 0.05) less than that of IVC (6.47 min). Furthermore, water temperature of BVC can reach lower and distribute more uniformity than that of IVC. However, there was no significant difference (P > 0.05) in weight loss, colour and textural profile of cooled meat between these two cooling methods.

In Situiron nanoparticles can be formed during copper alloy solidification. Here we consider ZCuSn3Zn8Pb6Ni1FeCo alloy.It is noted that high undercooling is the motive power of nanoparticles during solidification , which would act as heterogeneous nuclei to achieve outstanding contribution for grain refinement compared to ZCuSn3Zn8Pb6Ni1 alloy. Convection of the melt inhibit the growth of nanoparticles by way of prohibitting the deposition of iron atoms on the surface.This technique offer new enlightenment for the control of in-situ nanoparticles formed during alloy solidification,and also opens the door to a new class of dispersed nanoparticles strengthened materials.

Mechanical impact and friction treatment were applied to improve the TIG weld joints surface performance of Q235 steel. The micromorphology and the size of a crystal grain in the treated weld surface were studied by an optical microscopy, microhardness tester, Scanning Election Microscope (SEM) and X-Ray Diffractometer (XRD). It was shown that a thickness of about 400 µm after 20 treatment times could be reached. Meanwhile, the dense refinement layer was formed on the top of plastic deformation layer with the hardness of 370 HV. After 5 treatment times, refinement layer reached a thickness of about 10 µm, and the grain size was about 27.15 nm. With the increase of the treatment times, the thickness of refinement layer increased and the grain size was further refined. As the treatment times reached 20, the thickness of the refinement layer was about 50-60 µm, the micromorphology became the dense fibrous structure, and the grain size was about 10.6 nm.K e y w o r d s : mechanical impact, low-carbon steel, weld, grain refinement