Academic literature on the topic 'Cooked ground beef'
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Journal articles on the topic "Cooked ground beef"
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STERN, NORMAN J., and CARL S. CUSTER. "Salmonella Growth in Cooked Beef at Selected Cooling Rates." Journal of Food Protection 48, no. 12 (December 1, 1985): 1046–49. http://dx.doi.org/10.4315/0362-028x-48.12.1046.
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Results of this study support the present USDA Food Safety Inspection Service (FSIS) cooling requirement for cooked meat products and remind the consumer to refrigerate such products. USDA FSIS requires food processors to cool certain cooked meat products between 4 and 49°C within 2 h. Our study evaluated the adequacy of that requirement by determining how cooling rates affected growth of salmonellae in cooked meats. Two strains of Salmonella sp. showing resistance to multiple antibiotics were compared with a susceptible strain, and were shown to be similar in growth capabilities. These antibiotic resistant strains were inoculated in ground beef or beef cubes. In experiments simulating precooking contamination, heavily inoculated (109 CFU/g) ground beef meatballs were cooked to 63°C (145°F) and cooled to either 23 or 4°C (40°F) within 2 to 6 h. Increases in the numbers of the surviving pathogen were small (ca. 0.1 log10/g) when the product was cooled to 4°C within 2 h. Surviving salmonellae increased greater than tenfold when the meats were cooled over intervals of 6 h. A 4-h cooling interval permitted an intermediate growth rate. Salmonella held in ground beef at 23°C for 6 h showed less than 1-log10 increase per gram. Experiments with Salmonella inoculated onto the surface of beef cubes after cooking also indicated that the 2-h cooling interval prevented substantive proliferation.
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JUNEJA, Vijay K., Oscar P. SNYDER, and Miriam CYGNAROWICZ-PROVOST. "Influence of Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ground Beef." Journal of Food Protection 57, no. 12 (December 1, 1994): 1063–67. http://dx.doi.org/10.4315/0362-028x-57.12.1063.
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The ability of Clostridium perfringens spores to germinate and grow was studied to determine a safe cooling rate for cooked beef. Beef samples were inoculated with a cocktail of three strains of heat-shocked C. perfringens spores (NCTC 8238, NCTC 8239 and ATCC 10288), vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60°C in 1 h. Then, samples were cooled through the temperature range of 54.4°C to 7.2°C at rates varying from 6 to 18 h. Samples were removed at various times during cooling to determine if the spores had germinated and multiplied. The samples were plated on tryptose-sulfite-cycloserine agar and incubated anaerobically at 37°C for 48 h. Minimal growth was observed with cooling periods of up to 15 h. However, with the time to achieve 7.2°C extended to 18 h, C. perfringens spores germinated and grew from an inoculum of approximately 1.5 log10 to about 6.0 log10 CFU/g. This study indicated that pasteurized cooked beef must be cooled to 72°C in 15 h or less to prevent C. perfringens foodborne disease outbreaks.
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Richardon, C. R., and Sarah Martinez. "82 Electrical conductivity and cooking loss of beef loins and ground beef." Journal of Animal Science 97, Supplement_1 (July 2019): 28. http://dx.doi.org/10.1093/jas/skz053.062.
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Abstract Electrical conductivity and cooking loss of beef loins and ground beef. S. P. Martinez, C. R. Richardson, T. Jin, and C. S. Mesquita, Texas State University, San Marcos. Appraisal of beef tenderness and overall quality assessment by consumers may be variable. In this study, two sources of beef loins and ground beef were used to determine if electrical conductivity measurements (ECM) are correlated with tenderness and cooking loss. Source 1 (S-1) was Choice grade loins and 80:20 ground beef, and Source 2 (S-2) was Prime grade loins and 80:20 ground beef. Steaks were cooked at 93°C in a smoker without humidity or smoke to an internal temperature of 71°C. Warner-Bratzler shear force values (WBSF) were determined on steaks. Samples of both raw and cooked loins (n = 48), and ground beef (n = 80) were emulsified for ECM. Procedures used for ECM were developed in our lab and consisted of using emulsified samples enclosed in a silicon vessel and concealed in a plastic bowl with a lid and a hole in two sides, for connecting embedded copper electrodes to a digital multimeter. ECM was measured in microsiemens (µS) over 60 s periods with a sampling rate of two per s. Cooking loss was measured after cooking to 71°C in George Foreman grills. The surface area of ground beef patties was determined using the equation SAcylinder=2πr2 + 2πr2h. Data analyses used were Pearson correlations, regression, and paired t-tests. Results show raw loin steaks from S-2 had higher ECM than S-1, 8.45, and 3.12 µS, respectfully (PPP > 0.05). Raw and cooked ECM values were significantly correlated.
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Hunt, Melvin C., K. E. Warren, Donald H. Kropf, M. A. Hague, C. L. Waldner, Sally L. Stroda, and Curtis L. Kastner. "Factors affecting premature browning in cooked ground beef." Kansas Agricultural Experiment Station Research Reports, no. 1 (January 1, 1995): 83–85. http://dx.doi.org/10.4148/2378-5977.2040.
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SAIR, ARNIE I., ALDEN M. BOOREN, BRADFORD W. BERRY, and DENISE M. SMITH. "Residual Triose Phosphate Isomerase Activity and Color Measurements to Determine Adequate Cooking of Ground Beef Patties†." Journal of Food Protection 62, no. 2 (February 1, 1999): 156–61. http://dx.doi.org/10.4315/0362-028x-62.2.156.
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The objectives were to (i) compare the use of triose phosphate isomerase (TPI) activity and internal color scores for determination of cooking adequacy of beef patties and (ii) determine the effect of frozen storage and fat content on residual TPI activity in ground beef. Ground beef patties (24.4% fat) were cooked to five temperatures ranging from 60.0 to 82.2°C. TPI activity decreased as beef patty cooking temperature was increased from 60.0 to 71.1°C; however, no difference (P > 0.05) in activity (6.3 U/kg meat) was observed in patties cooked to 71.1°C and above. Degree of doneness color scores, a* values and b* values, of ground beef patties decreased as internal temperature was increased from 60.0 to 71.1°C; however, temperature had no effect on L* values. TPI activity in raw ground beef after five freeze–thaw cycles did not differ from the control. Three freeze–thaw cycles of raw ground beef resulted in a 57.2% decrease in TPI activity after cooking. TPI activity of cooked beef increased during 2 months of frozen storage, but TPI activity in ground beef stored for 3 months or longer did not differ from the unfrozen control. While past research has shown color to be a poor indicator of adequate thermal processing, our results suggest that undercooked ground beef patties could be distinguished from those that had been adequately cooked following U.S. Department of Agriculture guidelines using residual TPI activity as a marker.
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Hunt, Melvin C., K. E. Warren, Donald H. Kropf, M. A. Hague, C. L. Waldner, Sally L. Stroda, and Curtis L. Kastner. "Premature browning in cooked ground beef after modifying myoglobin." Kansas Agricultural Experiment Station Research Reports, no. 1 (January 1, 1995): 86–88. http://dx.doi.org/10.4148/2378-5977.2041.
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Coombs, Robin G., and C. R. Richardon. "84 Cooking loss of ground beef." Journal of Animal Science 97, Supplement_1 (July 2019): 28. http://dx.doi.org/10.1093/jas/skz053.061.
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Abstract This study was conducted to measure two quality variables of ground beef: cooking loss and shrinkage. Twenty 454g packages of ground chuck from a commercial grocery store 80:20 lean:fat ratio (calculated per label to be 71:29), and 20 packages of ground beef from a specific breed (SB) (calculated per label to be 75:25) were used. Each package was divided into four hand-formed patties weighing 118-120g (n = 80). Prior to grilling, the patties were weighed, circumference measured (cm), and thickness measured (cm). Patties were grilled on a George Foreman Grill to an internal temperature of 73.9° C. Cooking loss (meat drippings) from grilled patties was collected. After reaching the desired internal temperature, individual patties were removed from the grill, weighed, and circumference and thickness measured. Cooking loss was collected in a grease tray and from the grill surface with a spatula. Cooking loss was weighed (g) and contents poured into a glass jar and stored in a freezer for further evaluation. There was no difference (P > 0.05) in cooking loss between the control and SB treatment, 61.40% and 61.34% respectively. A difference (P < 0.05) was found in cooking shrinkage (circumference and thickness). Circumference between fresh and cooked showed a change of 15.48% (control) and 12.88% (SB) (P < 0.05). Patty thickness between fresh and cooked changed by 9.32% (control) and 5.71 % (SB) (P<0.05). Total cooking loss per 454g package did not differ 13.74% (control) and 14.16% (SB). However, when cooking loss was separated in solid and liquid portions, the solid portion was 19.71% (control) and 28.30% (SB) (P < 0.05). These data indicate that quality attributes of ground beef vary between sources with similar lean:fat ratio.
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JUNEJA, VIJAY K., H. THIPPAREDDI, and MENDEL FRIEDMAN. "Control of Clostridium perfringens in Cooked Ground Beef by Carvacrol, Cinnamaldehyde, Thymol, or Oregano Oil during Chilling†." Journal of Food Protection 69, no. 7 (July 1, 2006): 1546–51. http://dx.doi.org/10.4315/0362-028x-69.7.1546.
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Inhibition of Clostridium perfringens spore germination and outgrowth by carvacrol, cinnamaldehyde, thymol, and oregano oil was evaluated during abusive chilling of cooked ground beef (75% lean) obtained from a local grocery store. Test substances were mixed into thawed ground beef at concentrations of 0.1, 0.5, 1.0, or 2.0% (wt/wt) along with a heat-activated three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.8 log spores per g. Aliquots (5 g) of the ground beef mixtures were vacuum-packaged and then cooked in a water bath, the temperature of which was raised to 60°C in 1 h. The products were cooled from 54.4 to 7.2°C in 12, 15, 18, or 21 h, resulting in 3.18, 4.64, 4.76, and 5.04 log CFU/g increases, respectively, in C. perfringens populations. Incorporation of test compounds (≥0.1%) into the beef completely inhibited C. perfringens spore germination and outgrowth (P ≤ 0.05) during exponential cooling of the cooked beef in 12 h. Longer chilling times (15, 18, and 21 h) required greater concentrations to inhibit spore germination and outgrowth. Cinnamaldehyde was significantly (P < 0.05) more effective (<1.0 log CFU/g growth) at a lower concentration (0.5%) at the most abusive chilling rate evaluated (21 h) than the other compounds. Incorporation of lower levels of these test compounds with other antimicrobials used in meat product formulations may reduce the potential risk of C. perfringens germination and outgrowth during abusive cooling regimes.
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JUNEJA, VIJAY K., M. L. BARI, Y. INATSU, S. KAWAMOTO, and MENDEL FRIEDMAN. "Control of Clostridium perfringens Spores by Green Tea Leaf Extracts during Cooling of Cooked Ground Beef, Chicken, and Pork†." Journal of Food Protection 70, no. 6 (June 1, 2007): 1429–33. http://dx.doi.org/10.4315/0362-028x-70.6.1429.
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We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by two green tea extracts with low (green tea leaf powder [GTL]; 141 mg of total catechins per g of green tea extract) and high (green tea leaf extract [GTE]; 697 mg of total catechins per g of extract) catechin levels during abusive chilling of retail cooked ground beef, chicken, and pork. Green tea extracts were mixed into the thawed beef, chicken, and pork at concentrations of 0.5, 1.0, and 2.0% (wt/wt), along with a heat-activated (75°C for 20 min) three-strain spore cocktail to obtain a final concentration of ∼3 log spores per g. Samples (5 g) of the ground beef, chicken, and pork were then vacuum packaged and cooked to 71°Cfor1hina temperature-controlled water bath. Thereafter, the products were cooled from 54.4 to 7.2°C in 12, 15, 18, or 21 h, resulting in significant increases (P < 0.05) in the germination and outgrowth of C. perfringens populations in the ground beef, chicken, and pork control samples without GTL or GTE. Supplementation with 0.5 to 2% levels of GTL did not inhibit C. perfringens growth from spores. In contrast, the addition of 0.5 to 2% levels of GTE to beef, chicken, and pork resulted in a concentration-and time-dependent inhibition of C. perfringens growth from spores. At a 2% level of GTE, a significant (P < 0.05) inhibition of growth occurred at all chill rates for cooked ground beef, chicken, and pork. These results suggest that widely consumed catechins from green tea can reduce the potential risk of C. perfringens spore germination and outgrowth during abusive cooling from 54.4 to 7.2°C in 12, 15, 18, or 21 h of cooling for ground beef, chicken, and pork.
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LYON, B. G., C. E. DAVIS, W. R. WINDHAM, and C. E. LYON. "Acid Phosphatase Activity and Color Changes in Consumer-Style Griddle-Cooked Ground Beef Patties." Journal of Food Protection 64, no. 8 (August 1, 2001): 1199–205. http://dx.doi.org/10.4315/0362-028x-64.8.1199.
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The U.S. Department of Agriculture and the Food and Drug Administration have issued temperature requirements to help consumers cook beef patty products that are free of pathogens. Verification of end-point temperature (EPT) is needed in cooked meat products due to concerns over outbreaks of Escherichia coli 0157:H7. Acid phosphatase (ACP) activity was studied as a potential method for determination of EPT in ground beef patties cooked nonfrozen, patties frozen 7 days and thawed at room temperature 4 h in a refrigerator or by microwave, and patties made from ground beef frozen in store packages, then thawed in a refrigerator overnight. Pressed-out meat juices were analyzed from patties (n = 314) cooked to 57.2°C (135°F), 65.6°C (150°F), 71.1°C (160°F), and 79.4°C (175°F) target EPTs. Expressed meat juice and internal meat patty color decreased in redness as EPT increased. Freezing whole packs with slow refrigerator or room temperature thawing caused significantly greater loss of redness in expressed cooked meat juice than did other handling methods. Log10 ACP had a significant linear (R2 = 0.99) response to EPT. Results show that the 3- to 5-min ACP test could be used to verify EPT in griddle-cooked hamburger patties.
Dissertations / Theses on the topic "Cooked ground beef"
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Whitmer, Evelyn, and Scottie Misner. "Assessment of Doneness in Cooked Ground Beef." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/210429.
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Misner, Scottie, and Evelyn Whitmer. "Assessment of Doneness in Cooked Ground Beef." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239594.
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Chae, Sung Hee. "Conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties." Diss., Texas A&M University, 2005. http://hdl.handle.net/1969.1/5983.
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This study was conducted to examine the antioxidative effect of conjugated linoleic acid (CLA) in irradiated, cooked ground beef patties. The hypothesis was that CLA would be retained during irradiation and would reduce lipid oxidation that is caused by irradiation. The objective was to evaluate the effects of CLA alone and in combination with irradiation on lipid oxidation, fatty acid composition, cooking loss, moisture and fat content, and trained panel sensory evaluations of beef patties. CLA was added at 0, 1, 2, or 4% level during the grinding process. Addition of CLA during the grinding process increased CLA cis-9,trans-11 and CLA trans-10,cis-12 isomers in both irradiated and non-irradiated cooked ground beef patties (irradiated at 1.6 kGy) (P = 0.0001). Weight loss during cooking was greater in irradiated beef patties than in non-irradiated patties (P = 0.004). Irradiation reduced the serumy/bloody aromatic attribute and increased browned aromatic attribute, browned aftertaste, and wet dog/hairy aromatic attribute (P < 0.05). There was no significant main effect of irradiation on the basic tastes. The linoleic acid, CLA cis-9,trans-11, and CLA trans-10,cis-12 were decreased by irradiation (P < 0.05). Although irradiation decreased the CLA isomers, higher percentages of CLA isomers were retained in irradiated patties containing a 4% free fatty acid preparation of CLA (FFA-CLA), reflecting the ability of the FFA preparation to reduce lipid oxidation that is caused by irradiation. The thiobarbituric acid reactive substances (TBARS) values were significantly higher in irradiated, cooked ground beef patties than in non-irradiated ground beef patties (P = 0.004). Although the FFA-CLA was effective in reducing lipid oxidation that is caused by irradiation, it increased painty aromatic attribute, bitter taste, and astringent aftertaste due to the soapy flavor of the free fatty acid (all P < 0.05). The FFA-CLA decreased cooked beef/brothy and serumy/bloody aromatic attribute and browned aftertaste (all P < 0.05). The 1% triacylglycerol (TAG) preparation of CLA reduced TBARS in irradiated, cooked patties to levels seen in control, non-irradiated patties. The 1% TAG concentration also provided good retention of CLA in the cooked ground beef.
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Dwivedi, Saumya. "Evaluation of Antioxidant Effectiveness and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef." DigitalCommons@USU, 2005. https://digitalcommons.usu.edu/etd/5517.
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This study determined antioxidant and sensory effects of cinnamon, cloves, fennel, pepper, and star anise (Chinese 5-spice ingredients) in cooked ground beef. In experiment 1, thiobarbituric acid (TBA) values of cooked samples were measured during refrigerated storage. In experiment 2, trained panelists evaluated cooked samples for rancid, beef, and spice flavor intensity. Total aerobic plate counts were also measured.
Mean TBA values were high (3.4) for control samples. In previous studies, TBA values >1.0 were associated with unacceptably rancid cooked meats. At the lowest spice level of 0.1% of meat weight, all spices except pepper had lower TBA values than controls. Thus, the minimum effective level was 0.1% for all spices except pepper. For all spices except cloves, increasing the use level to 0.5% significantly decreased TBA values (dose-response effect). Cloves did not exhibit a dose-response effect, since all clove levels were very effective, and not different, for maintenance of TBA values
In experiment 2 (sensory evaluation), there was a high positive correlation (p < 0.01) between TBA values and panel scores for rancid odor and flavor (0.83 and 0. 78, respectively). Hence, TBA values were in good agreement with sensory panel scores as a measure of oxidation during storage. Spice flavor was inversely correlated (p < 0.01) with rancid odor and flavor (-0.57 and -0.61, respectively), suggesting that spices also decreased the perception of rancid flavor in these samples. The 5-spice blends did not inhibit microbial growth of cooked samples during storage, compared to controls, perhaps due to heat inactivation or loss of antimicrobial components from the spices during cooking. In conclusion, all spices and blends had a dual effect, reducing chemical oxidation as measured by TBA values, and also imparting a distinctive flavor to cooked ground beef.
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Shin, Dae Keun. "Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content." [College Station, Tex. : Texas A&M University, 2006. http://hdl.handle.net/1969.1/ETD-TAMU-1120.
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Sabah, Judith R. "Evaluation of organic salts and spices for the control of Clostridium perfringens in cooked vacuum-packaged ground beef products during alternative cooling procedures /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.
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Cruzen, Shannon Michelle. "Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties." Thesis, 2010. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236.
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Meat lipid oxidation causes negative quality effects, especially in further processed products. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and rosemary extract (RM) are common antioxidants, but plant-based tannin compounds have been shown to be effective antioxidants. The objective was to evaluate antioxidant effectiveness, pH, color, and sensory effects of several tannin sources.
In study 1, 19 percent fat ground beef was mixed with no treatment (control), BHA/BHT (0.02percent), RM (0.2percent), or 0.25percent or 0.5percent powders of Chardonnay grapeseed (CG), Norton grapeseed (NG), CitruSmart (CS), or dried cherry (CP). Raw and cooked patties were aerobically stored for 0 to 5 days at 4 degrees C. Cooked patties were analyzed using the TBARS (thiobarbituric acid reactive substances) method. Raw patties were analyzed for pH, instrumental color, subjective color, and ingredient specks. Study 2 was similar, except the treatments were 0.25percent and 0.5percent powders of CG, chestnut (CN), mimosa (M), and quebracho (Q) tannins, as well as 0.5percent NG, 0.02percent BHA/BHT, 0.2percent RM, and a control.
In study 1, only the NG and CG pre-cooked patties had similar or lower TBARS values compared to RM and BHA/BHT patties. All tannin treatments, except 0.25percent CG and 0.25percent CS, lowered pH compared to the control. Patties with NG and 0.5percent CG were darker, and tannin-treated patties were not redder than the control. Patties with CG and 0.5percent NG were less yellow. Subjectively, tannin-treated patties did not have less discoloration during storage, and the CG and NG patties had numerous visible ingredient specks.
In study 2, CN, M, Q, and 0.5percent CG treated patties had low TBARS during storage. pH was slightly lower in CG and CN patties than the control. All tannin-treated patties were darker than the control patties, except patties containing 0.25percent CG and Q, and control patties had the highest red values. Tannin-treatments patties, except CN and Q patties, were less yellow. Subjectively, only 0.25percent M patties had less discoloration than control patties, while 0.5percent CN patties were more discolored.
Norton and Chardonnay grapeseed flour and chesnut, mimosa, and quebracho powders would be recommended for pre-cooked ground beef patties based on their antioxidant effectiveness in these studies.
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Harbison, Amanda 1989. "Improving the Flavor of Ground Beef by Selecting Trimmings from Specific Locations." Thesis, 2012. http://hdl.handle.net/1969.1/148067.
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We hypothesized that carcass subcutaneous fat location would affect sensory and quality traits. Five carcass fat sources were tested: brisket, chuck, plate, flank, and round. Ground beef was formulated using each fat source and extra-lean beef trim (>95% lean) to contain 80% lean trim and 20% fat trim. Patties (100 g) were evaluated for color, lipid oxidation, fatty acid composition and consumer evaluation. Flavor was analyzed using a Gas chromatography with mass spectrometry (GC/MS) on the headspace above a cooked (74 degrees C) patty in a heated (60 degrees C) 473 mL glass jar with a solid phase micro-extraction (SPME) fiber. Color, thiobarbituric acid reactive substance assay (TBARS), consumer sensory, and cook/freezer loss data showed no differences (P > 0.05) among carcass locations. Percentage stearic acid was lower (P = 0.044) in the brisket than in the chuck and flank. The brisket was higher in percentage cis-vaccenic acid (P = 0.016) and in the saturated fatty acid to monounsaturated fatty acid ratio (P = 0.018), and lower (P = 0.004) in the percentage of total saturated fatty acids than all other sources of subcutaneous fat. Butanedione was highest (P = 0.013) in the flank and plate fat. Brisket tended to be higher (P = 0.054) than flank, plate, and round in 1-octen-3-ol. Brisket was higher (P = 0.008) than chuck, flank, and round, but not different (P > 0.05) than plate in octanedione. Brisket was higher (P = 0.003) than all other sources for beefy aroma. Flank was higher (P = 0.047) than chuck and round for chemical aroma. Brisket was higher (P = 0.004) than all other sources except flank for floral aromas. Plate was higher (P = 0.029) than all other sources for heated oil aromas. For secondary aroma descriptor, round was higher (P < 0.001) than flank, plate, and chuck for dairy. While differences in some key fatty acids and aromatics existed among carcass locations, when the fat was diluted with a common lean source, fat source did not have a negative effect on sensory or quality traits. Therefore, formulating ground beef using subcutaneous fat from specific locations on a carcass may improve the beef aromatics without negatively affecting sensory or quality traits.
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Aldredge, Teresa Lynn. "Decreasing Variation in Cook Color of Ground Beef Patties Varying in Myoglobin and pH Using Acetic Acid and Hydrocolloid Solutions." 2009. http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7385.
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The objective was to examine the use of acetic acid (AA) with xanthan gum
(XG) or konjac flour (KF) to reduce variation in cooked color of ground beef patties
varying in myoglobin and pH. Beef clods were selected from carcasses of young (<24
months, Y) and mature (>48 months, M) animals. Within each age category, high (>6.0,
H) and normal pH (5.3-5.7, N) clods were chosen. Ground beef was prepared from each
maturity/pH combination and treatments applied at 12% of the meat block: control
(mixed only), 0.5% AA, 0.25% XG/0.5% AA, or 0.125% KF/0.5% AA. Dry and moist
cooking was performed in a convection oven to internal temperatures: 65.6 degrees C, 71.1 degrees C,
and 76.7 degrees C. Patties were held at 76.7 degrees C for up to 240 min in dry and moist
environments. Internal (assessed at 0, 120, and 240 min of holding) and external
(assessed every 30 min, 0 to 240 min of holding) color evaluations (CIE L*a*b*, visual
doneness, and pink scores) were conducted. Three replications were performed. The
YN patties had the most done appearance internally and the highest denatured
myoglobin percentage. Generally, the YH and MN patties had responses between YN
and MH got most variables. The MH patties had the highest internal a* color space values, lowest degree of doneness scores and low percentage of denatured myoglobin.
The YN patties responded normally to the different internal temperatures achieved
during cooking. The YH, MN, and MH patties had increased doneness to 71.1 degrees C and
plateaued between 71.1 degrees C to 76.7 degrees C. Visual degree of doneness decreased during moist
holding and this was most evident in dry cook/moist held patties. Patties from MH meat
were not affected by the treatments as much as the other meat types. The inclusion of
AA, XG/AA, and KF/AA in patties made from YH and MN can effectively reduce
visible redness and increase myoglobin denaturation in comparison to the control YN
beef patties. These ingredients could be viable options to reduce the variation that pH or
myoglobin content imparts on ground beef patty cooked color, but as seen in the MH
meat, treatment additions were not effective for overcoming both pH and high
myoglobin content.
Books on the topic "Cooked ground beef"
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Lloyd, Heidi Reuter. Easy ground beef recipes. Edited by Taste of Home Books. Greendale, WI: Taste of Home Books, 2006.
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Lloyd, Heidi Reuter. Easy ground beef recipes. Edited by Taste of Home Books. Greendale, WI: Taste of Home Books, 2006.
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Methven, Barbara. Ground beef microwave meals. Minnetonka, MN: C. DeCosse Inc., 1990.
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Ground beef cookbook: Casseroles, soups, stovetop, slow cooker & more! Greendale, WI: Reiman Media Group, 2013.
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Julie, Schnittka, ed. Ground beef cookbook. Greendale, WI: Reiman Publications, 1999.
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Linda, Piepenbrink, ed. Country ground beef. Greendale, WI: Reiman Publications, 1993.
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Michelle, Bretl, ed. The ultimate ground beef cookbook. Greendale, WI: Reiman Media Group, 2008.
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Jean, Steiner, ed. Taste of home's ground beef cookbook. Greendale, WI: Reiman Publications, 2005.
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Institute, Microwave Cooking, ed. Quick & easy microwaving ground beef. New York: Prentice Hall Press, 1986.
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Institute, Microwave Cooking, ed. Quick & easy microwaving ground beef. New York: Prentice Hall Press, 1987.
Find full textBook chapters on the topic "Cooked ground beef"
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Ramsey, C. Boyd. "Outdoor Meat Cookery for Small and Large Groups." In Beef Cattle Science Handbook, 727–35. CRC Press, 2019. http://dx.doi.org/10.1201/9780429045189-96.
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Koh, S. C. Lenny, and Stuart Maguire. "Nazar Foods Company." In Information and Communication Technologies Management in Turbulent Business Environments, 376–92. IGI Global, 2009. http://dx.doi.org/10.4018/978-1-60566-424-8.ch020.
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Nazar Group of Companies has been a leading producer and distributor of cookies, crackers, cakes, chocolate, and other products in Turkey for more than 40 years. This case is about the group’s management roles in transforming the companies into a more consumer-focused orientation using supply chain management philosophy as a strategic framework. Descriptions of supporting business systems were summarized along with the challenges and problems facing managers in effective utilization of these systems in practice.
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Al-Hamad, Abu Malik Shayba. "Jumbled Words and Authentication for the Important Period Prior to Shaykh Al-Shekawi’s Allegiance Which Made the Umma Happy." In The Boko Haram Reader, 403–6. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190908300.003.0064.
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(27 MARCH 2015) [Trans.: David Cook] Posted at: https://twitter.com/ifRk23 (suspended) This document is presented as reminiscences by Abu Malik Shayba al-Hamad (@ shaiba_ha) of the Tunisian-based Anṣār al-Sharī‘a, who claims to have facilitated the union between Boko Haram and ISIS. Hamad appears to have been something of a clearing-house in connection with a wide range of West African and European groups, probably because Tunisia during the period 2011–14 allowed freedom to Salafi-jihadis. The document is placed here out of chronological order because it describes events that occurred in 2014 and early 2015. Only selections of the seven-page document are translated here, as the bulk of it concerns other groups in Africa. Note that it was the capture of the Chibok girls which provoked the admiration of the writer, and made him realize that Boko Haram is a truly jihadi group...
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Homaifar, Neagheen, Ben Nelson, and Stephen M. Kosslyn. "An Admissions Process for the Twenty-First Century." In Building the Intentional University. The MIT Press, 2017. http://dx.doi.org/10.7551/mitpress/9780262037150.003.0020.
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When we started Minerva, we had the opportunity to define the type of students we wanted to accept and also the unique privilege and challenge of creating an admissions process to identify these pioneering students. Rather than inherit a legacy system of standardized tests (e.g., the SAT), resumes and cookie-cutter essays that distort student profiles and reward wealth over merit, we built our process from the ground up. We created a holistic admissions process that values a combination of curiosity and intelligence, passion and humility, open-mindedness and cultural awareness, and persistence and hard work. This chapter reviews how we built a technologically innovative, globally accessible and algorithmically guided admissions process that has now been used to evaluate nearly 50,000 applicants from over 160 countries. This process has resulted in the most diverse student body of any American institution of higher education without giving any institutionalized advantage to diversity in the process.
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Wildberg, Christian. "Cynicism." In Oxford Studies in Ancient Philosophy, Volume 57, 341–68. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780198850847.003.0011.
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Historians of philosophy (such as Hegel, Hadot, Cooper, among others) tend to marginalize the ancient Cynics as philosophically uninteresting, and moreover as irrelevant for a proper understanding of the sense in which philosophy in antiquity used to be a way of life. To be sure, the Cynics lived very distinctive and unconventional lives, but whatever it was that they were doing, it cannot have been—so the historians claim—a conduct rooted in philosophical reason and argument. This paper first musters the grounds typically given for this kind of deflationary view and then proceeds to examine the sparse but nevertheless suggestive evidence about ancient Cynicism that the (predominantly Stoic) doxographical tradition handed down to us. In the end, it comes to a conclusion that is diametrically opposed to the prevailing opinion of the cynics as inconsequential non-philosophers.
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Weissinger, Sandra E., and Ashraf Esmail. "Hard-Learned Lessons." In Cases on Critical and Qualitative Perspectives in Online Higher Education, 246–64. IGI Global, 2014. http://dx.doi.org/10.4018/978-1-4666-5051-0.ch013.
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After Hurricane Katrina, numerous studies and policy reports addressed the plight of higher education in New Orleans (AAUP (2007) and McClue, Esmail, and Shepard (2009) serve as examples). Of importance to this chapter are those works that focus on the well-being and renewal strategies of Historically Black Colleges and Universities (HBCUs) in the city (Cook-Dormoh, 2007) and, in particular, the role that technology plays in addressing the needs of displaced students and strengthening online degree generating programs. This chapter investigates the work of one particular HBCU—North-South—that, post Katrina, had great hopes of building online classes and programs of study. The goal, as articulated by school officials just after Katrina, was twofold: to attract the former student population and to develop a permanent, disaster-ready alternative to traditional on-the-ground classes. Data demonstrate that work to build and maintain online classes has been fragmented, declining significantly by 2008 and benefiting students in a select few programs.
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Scott, Andrew C. "Prometheus." In Burning Planet. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198734840.003.0010.
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It is sometimes said that humans were born of fire. While a wide range of animal species interact with fire, we appear to be the only species to have learned to tame it, and more importantly to make it. There is evidence that early humans were aware of fire and may have exploited naturally occurring fire, but only later did they control and manage it. Human interaction with fire must have proceeded through various levels, the first of which can be described as the opportunistic phase. In this phase, natural fire may have been exploited to help in hunting, for example. When, how, and why did this happen? It is widely agreed that our story begins in Africa. It is here that we see the evolution of hominins, a group of related genera that include the Australopithecines and later the genus Homo. How common would fire have been in the environments in which they lived? We already know from the study of fossil plants, as well as isotope data, that there were important changes in both the vegetation and climate over the past 10 million years. It is also during this time interval that hominins emerged from apes. Through the Oligocene and Miocene (30–8 million years ago), Africa was largely covered by tropical rainforest, where fire was present but infrequent, started both by lightning strikes and volcanic activity. As the climate began to dry and C4 grasses spread at the end of the Miocene Epoch, around 8 million years ago, habitats became more open. Fire became more frequent, and from an animal perspective would have become more visible, not just from flames but also smoke. Frequent fire in the landscape would have had many consequences for the early hominins, not just because game was more easily killed, but burned animals (naturally cooked meat) would have made a useful addition to the diet, and the new flush of growth following fire would also have attracted large herds of herbivores. Fire may have been conserved through adding fuel, including dung, which is slow burning.
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Weaver, Stewart A. "5. Exploration and the Enlightenment." In Exploration: A Very Short Introduction, 62–82. Oxford University Press, 2015. http://dx.doi.org/10.1093/actrade/9780199946952.003.0005.
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‘Exploration and the Enlightenment ’ considers a “Second Great Age of Discovery” that came about during the eighteenth-century Enlightenment. It began with the 1735 Geodesic Mission to the Equator, designed to ascertain the true figure of the Earth. Never before had so large and learned a group of Europeans headed into the remote interior of the New World for an expressly scientific purpose or the results of an expedition been so elaborately publicized in maps, journals, and official reports back home. This trip is seen as the prototype of the modern exploring expedition. The voyages of Captain James Cook in the Pacific Ocean and Alexander von Humboldt's trip to South America provide further examples of Enlightenment exploration.
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Rosa, John P. "“Eh! Where you from?”." In Beyond Ethnicity. University of Hawai'i Press, 2018. http://dx.doi.org/10.21313/hawaii/9780824869885.003.0006.
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Race and ethnicity are important analytical categories in Hawai‘i, but the issue of place can at times be more important to an individual in declaring his or her social/cultural identity. Outside observers may initially assess another person visually according to race/ethnicity – but follow up questions, often in Hawai‘i Creole, frequently ask about place of origin, neighborhoods, schools attended, and other matters inherently related to place. Such questions are indirect ways to ask about how long one’s family has been in the islands and whether or not a person has a working knowledge of Hawai‘i’s Native Hawaiian and local ways of life. As a geographically isolated archipelago, Hawai‘i had limited interactions with the outside world until the arrival of Captain James Cook in 1778, American missionaries in 1820, and the immigration of sugar plantation laborers since the 1850s. This essay argues that the islands’ current population consists of four broad groups that are partially defined by race/ethnicity, but also strongly determined by matters of place and historical circumstances. Kānaka Maoli (Native Hawaiians), Haole, Locals, and Others are four groups in contemporary Hawai‘i seeking to understand their individual and collective histories and place in the islands.
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Shekau, Abubakar. "A Letter to Osama Bin Laden’S Deputy." In The Boko Haram Reader, 233–34. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190908300.003.0030.
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(c. FALL 2010) [Trans.: David Cook] Available at: https://www.dni.gov/files/documents/ubl2016/arabic/Arabic%20Praise%20be%20to%20God%20the%20Lord%20of%20all%20worlds.pdf This undated letter is probably from late 2010 or early 2011, prior to Osama b. Laden’s death on 2 May 2011 at the hands of U.S. forces in Pakistan. Most of the letter’s contents are requests for Islamic advice, and are not translated here. There has been some commentary on the significance of the letter; its pleading tone and absence of self-confidence indicates a leader (Shekau) who has not yet decided what to do with Boko Haram. Notwithstanding, this letter evinced the early transmutation of Boko Haram from a local group into a transnational actor and its gradual co-optation into the al-Qaeda jihadi universe via the middlemen from the Sahelian-Sahara region...
Conference papers on the topic "Cooked ground beef"
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Kandaswamy, J., S. Bajwa, and J. Apple. "Chemometric Modeling of Fat, Cholesterol and Caloric Content of Fresh and Cooked Ground Beef with NIR Reflectance Spectroscopy." In 2005 Sensors for Industry Conference. IEEE, 2005. http://dx.doi.org/10.1109/sicon.2005.257869.
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Wang, Xin, Kathryn D. Huff, Manuele Aufiero, Per F. Peterson, and Massimiliano Fratoni. "Coupled Reactor Kinetics and Heat Transfer Model for Fluoride Salt-Cooled High-Temperature Reactor Transient Analysis." In 2016 24th International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/icone24-60728.
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Coupled reactor kinetics and heat transfer models have been developed at the University of California, Berkeley (UCB) to study Pebble-Bed, Fluoride-salt-cooled, High-temperature Reactors (PB-FHRs) transient behaviors. This paper discusses a coupled point kinetics model and a two-dimensional diffusion model. The former is based on the point kinetics equations with six groups of delayed neutrons and the lumped capacitance heat transfer equations. To account for the reflector effect on neutron lifetime, additional (fictional) groups of delayed neutrons are added in the point kinetics equations to represent the thermalized neutrons coming back from the reflectors. The latter is based on coupled multi-group neutron diffusion and finite element heat transfer model. Multi-group cross sections and diffusion coefficients are generated using the Monte Carlo code Serpent and defined as input in COMSOL 5.0.
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Watson, Darren T., and Ian Ritchey. "Thermodynamic Analysis of Closed Loop Cooled Cycles." In ASME 1997 International Gas Turbine and Aeroengine Congress and Exhibition. American Society of Mechanical Engineers, 1997. http://dx.doi.org/10.1115/97-gt-288.
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Closed loop steam cooling schemes have been proposed by a number of manufacturers for advanced Combined Cycle Gas Turbine (CCGT) power plant (see for example Corman (1996) and Briesch et al. (1994)) asserting that thermal efficiencies in excess of 60% (LHV) are achievable combined with significant improvements of ∼15% in specific power (see Corman (1995)). In understanding the efficiency advantage however, the relative performance of each cooling system (subject to the same practical constraints and technology levels) is a better indicator then the absolute value. Assessment of the performance of such novel schemes generally involves a detailed numerical analysis of an integrated cycle which may often prevent validation of the results or obscure an understanding of the physical basis for the claimed improvements. Here, to overcome this, a group of simplified expressions are defined for the variation of each cycles efficiency due to cooling which show where the differences come from. These expressions are based simply on a calculation of the marginal increase in heat rejected, to the environment from the cycle, due to an increase in the level of cooling. After these relationships are validated using detailed heat balance calculations they are used to compare the main cooling options, namely open loop air, closed loop air and closed loop steam when subject to the same practical constraints and assumptions. Based on these results it is proposed that the relative advantage of closed loop cooling may not be as significant as previously thought. Furthermore, it is shown that the closed loop cooling efficiency gain is heavily dependent on the performance and reliability of substantial Thermal Barrier Coatings (TBCs). Finally, although the majority of recent interest in closed loop cooling schemes has focused upon CCGT plant, there are other systems where the benefits of closed loop steam cooling appear to be greater, in particular cycles involving steam injected gas turbines. Such a cycle is analysed here with a number of advanced cooling options.
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Kusterer, Karsten, Dieter Bohn, Takao Sugimoto, and Ryozo Tanaka. "Conjugate Calculations for a Film-Cooled Blade Under Different Operating Conditions." In ASME Turbo Expo 2004: Power for Land, Sea, and Air. ASMEDC, 2004. http://dx.doi.org/10.1115/gt2004-53719.
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Conjugate heat transfer and flow calculation techniques (CCT: Conjugate Calculation Technique) developed by several numerical groups have been applied to more and more complex three-dimensional cooling configurations. With respect to gas turbine blade cooling, conjugate calculation codes are turning out as useful tools for the support of the thermal design process. Thus, the main focus of the present study is to investigate the applicability of the CCT on a realistic film-cooling configuration of a modern gas turbine blade under hot gas operating conditions. Thermal index paint measurements for the investigated configuration have been performed at KHI Gas Turbine R&D Center in order to provide thermal load data for comparison to results of conjugate blade analysis. The comparison shows that with respect to regions with high thermal load a qualitatively good agreement of the conjugate results and the measurements can be found although the calculation models contain several simplifications for the internal cooling configuration particularly. The tip region of the blade trailing edge is exposed to a high thermal load. This result can be found in the measurement data as well as in the numerical analysis. The influence of off-design flow conditions on the film cooling flow at the blade leading edge is also investigated. Despite the model simplification, the Conjugate Calculation Technique turns out to be applicable for the numerical testing of the cooling configuration investigated. With the numerical results, useful information for further improvement of the investigated cooling configuration can be provided.
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Pandey, Manmohan, and M. Ashok Kumar. "Analysis of Coupled Neutronic-Thermohydraulic Instabilities in Supercritical Water-Cooled Reactor by Lumped Parameter Modeling." In 16th International Conference on Nuclear Engineering. ASMEDC, 2008. http://dx.doi.org/10.1115/icone16-48407.
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The possibility of instabilities in future nuclear reactors cooled by supercritical water is a matter of concern due to sharp changes in thermodynamic properties of coolant within the core. In the present work, a lumped parameter dynamic model of supercritical water-cooled reactor has been developed for analysis of coupled neutronic-thermohydraulic instabilities. The coolant channel is divided into two nodes with a moving boundary between them. The heater wall dynamics is described by a lumped parameter energy balance. Point neutron kinetics with one group of delayed neutrons has been used to model the power dynamics. Simple non-dimensional equations of state have been obtained for evaluating thermodynamic properties. Stability analysis has been done for various values of parameters such as the reactor power, coolant mass flow rate and inlet temperature. Stability maps have been plotted in the parameter planes. Dynamic simulations have been performed in the time domain to study the nature of operating transients. The stability analysis with neutronics is found to be more conservative. Transient simulations without neutronics indicate a supercritical Hopf bifurcation and the existence of a stable limit cycles in the unstable region. However, simulations with coupled neutronics indicate a subcritical Hopf bifurcation and the existence of unstable limit cycles in the stable region. Therefore, the analysis with neutronics is more conservative and shows that the system can be unstable for large perturbations, even if it is stable for small perturbations.
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Fukasawa, Tsuyoshi, Shigeki Okamura, Takahiro Somaki, Takayuki Miyagawa, Masato Uchita, Tomohiko Yamamoto, Tomoyoshi Watakabe, and Satoshi Fujita. "Research and Development of Three-Dimensional Isolation System for Sodium-Cooled Fast Reactor: Part 1 — Proposal of Analytical Models Based on Loading Tests." In ASME 2018 Pressure Vessels and Piping Conference. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/pvp2018-84532.
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This paper describes that the analytical model for the three-dimensional isolation system [1], which consists of thick rubber bearings, disc springs and oil dampers, is created through loading tests. The new-type analytical models of each element are proposed to improve the prediction accuracy of the seismic response analysis. The concept of the three-dimensional isolation system has been proposed to ensure the structural integrity for large reactor vessels. The primary specifications of the three-dimensional isolation system are a horizontal natural period of 3.4 s and a vertical natural period of 0.33 s. The investigations of horizontal isolation performances have been conducted for the various types of isolation devices, beginning with rubber bearings, whereas the previous studies focused on the vertical isolation performances are only a few. Hence, isolation characteristics, such as restoring force and damping force, should be clarified by loading tests using vertical seismic isolation elements, and analytical model to assess the seismic response should be identified on the basis of the loading test results. This paper presents a new analytical model with providing of the differential equations to improve the prediction accuracy and demonstrates the seismic performance, including beyond-design-basis ground motion, for the three-dimensional isolation system by the seismic response analysis.
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Ohgama, Kazuya, Gerardo Aliberti, Nicolas E. Stauff, Shigeo Ohki, and Taek K. Kim. "Comparative Study on Neutronics Characteristics of a 1500 MWe Metal Fuel Sodium-Cooled Fast Reactor." In 2016 24th International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/icone24-60455.
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Under the cooperative effort of the Civil Nuclear Energy R&D Working Group within the framework of the U.S.-Japan bilateral, Argonne National Laboratory (ANL) and Japan Atomic Energy Agency (JAEA) have been performing benchmark study using Japan Sodium-cooled Fast Reactor (JSFR) design with metal fuel. In this benchmark study, core characteristic parameters at the beginning of cycle were evaluated by the best estimate deterministic and stochastic methodologies of ANL and JAEA. The results obtained by both institutions are agreed well with less than 200 pcm of discrepancy on the neutron multiplication factor, and less than 3% of discrepancy on the sodium void reactivity, Doppler reactivity, and control rod worth. The results by the stochastic and deterministic were compared in each party to investigate impacts of the deterministic approximation and to understand potential variations in the results due to different calculation methodologies employed. Impacts of the nuclear data libraries were also investigated using a sensitivity analysis methodology.
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Ha, Sang Jun, Seyun Kim, Nam-Il Tak, and Hong Sik Lim. "Sensitivity Study on Depressurized LOFC Accidents With a Failure of the RCCS in a Modular Gas-Cooled Reactor." In Fourth International Topical Meeting on High Temperature Reactor Technology. ASMEDC, 2008. http://dx.doi.org/10.1115/htr2008-58307.
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A modular gas-cooled reactor design with a thermal output of 600MWt and a core exit temperature of 950° C has been designed by the Korea Atomic Energy Research Institute based on the GT-MHR reactor concept which adopts a prismatic core. A sensitivity study on the transient plant behavior during a postulated depressurized LOFC accident concurrent with the failure of the RCCS was performed. In the transient analysis, the GAMMA+ code which can handle multi-dimensional, multi-component problem was used. The RCCS is a passive system which is very reliable and supplies a significant heat removal mechanism during abnormal conditions in a GCR. To investigate the safety characteristics of a GCR under the one of the worst accidental scenarios, a simultaneous failure of the RCCS with a depressurized LOFC was assumed. The thermal behavior of the reactor system was analyzed in various conditions. It is found that the maximum temperature of the reactor fuel compact could exceed 1600° C at about 50 hours at the condition of a depressurized LOFC with a failure of the RCCS. A problem with the structural integrity of the reactor pressure vessel could also be a critical factor. The insulation of a reactor cavity wall serves as a dominant obstacle against a heat transfer from the reactor vessel to the surrounding ground when the RCCS fails to operate. Without insulation material on the reactor cavity wall, the gradients of the increasing rate of the maximum temperature diminish and the peak values decrease. The maximum temperatures of the fuel compact and the reactor vessel are less sensitive to the concrete and surrounding soil properties, those are the thermal conductivity and volumetric heat capacity, when the insulation material is used. The uncertainties in the properties of the concrete and the surrounding soil become significant without an insulation material in the cavity. To improve the safety of a modular GCR, more effective and feasible heat removal mechanism need to be devised based on the comprehensions on the heat transfer characteristics.
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Fukasawa, Tsuyoshi, Takahiro Somaki, Takayuki Miyagawa, Masato Uchita, Tomohiko Yamamoto, Masashi Miyazaki, Shigeki Okamura, and Satoshi Fujita. "Research and Development of Three-Dimensional Isolation System for Sodium-Cooled Fast Reactor: Part 6 — Development of High Speed Oil Damper for Isolated Building." In ASME 2020 Pressure Vessels & Piping Conference. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/pvp2020-21320.
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Abstract The design of seismically isolated structures has been required not only for damping devices with large damping capacities but also for those with high allowable velocities. This is because the seismic response assessment has been conducted using various ground motions, with high acceleration levels, to increase the structural integrity of buildings and components. However, the research focused on increasing the allowable velocity remains to be largely limited because the research involves a testing machine problem as well as a technical problem to increase the allowable velocity. To solve these problems, the authors have developed a new oil damper for seismic isolation buildings with an allowable velocity that is two times higher than commercially available oil dampers, which is the largest damping capacity class in Japan, using the test machine with one of the largest dynamic loading performance in the world. This paper demonstrates the availability of the proposed oil damper through the following items: The first is to clarify the damping force characteristics on the basis of the test results up to the maximum input velocity of 2.7 m/s. The second is to present the analytical model for the oil damper to apply to the seismic response analysis including the method to identify its variables. The third is to demonstrate the isolation performance through the seismic response analysis using the analytical model identified the variables obtained from the test results. These results imply that the proposed oil damper will be able to contribute to expanding the feasible design range for the isolation technology as well as increasing the seismic safety margin of the components for SFR.
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Xu, Kun, Minyou Ye, Yuntao Song, Mingzhun Lei, and Shifeng Mao. "Neutronic Analyses for CFETR With Modular Helium Cooled Lithium Ceramic Blanket." In 2017 25th International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/icone25-67291.
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China Fusion Engineering Test Reactor (CFETR) is a superconducting tokamak proposed by national integration design group for magnetic confinement fusion reactor of China to bridge the R&D gaps between ITER and DEMO. Since the launch of CFETR conceptual design, a modular helium cooled lithium ceramic blanket concept had been under development by the blanket integration design team of the Institute of Plasma Physics of the Chinese Academy of Sciences, to complete CFETR in demonstrating its fusion energy production ability, tritium self-sufficiency and the remote maintenance strategy. To validate the feasibility, the neutronic analyses for CFETR with this modular helium cooled lithium ceramic blanket were performed. The 1-D neutronic study for CFETR was done in the first place to give a preliminary and quick demonstration of the overall neutronic performance. Meanwhile, the neutronic analyses for a single standard helium cooled lithium ceramic blanket module were done in several times to give more insight for the material and geometry parameters of intra-module structures. Therefore, the principles for neutronic design and the module level optimized parameters were produced, based on which the design of practical blanket modules planted in tokamak vacuum vessel was completed. In the end, the 3-D neutronic analysis for CFETR was done utilizing the MCNP code, in which the 11.25 degree sector model (consist of blanket modules, manifold, support plate, shield, divertor, vacuum vessel, thermal shield and TF coils) was generated with the McCad automated conversion tool from the reference CAD model for analysis, the bi-dimensional (radial and poloidal) neutron source map was plugged via general source definition card to stimulate the D-T fusion neutrons. The concerned neutronics parameters of CFETR, mainly including the tritium breeding ratio to characterize tritium self-sufficiency, the energy multiplication factor to characterize power generation, as well as, the inboard mid-plane radial profiles of neutron flux densities, helium production rate, displacement damage rate and the energy deposition to characterize the shielding performance, were produced. In principle, the neutronics performance of CFETR with modular helium cooled lithium ceramic blanket is promising. The tritium breeding capability meets the design target and, by referring to that for ITER and the EU DEMO fusion power plant, the inboard mid-plane shielding is effective to fulfill the radiation design requirement of the superconducting TF-coils, resulting in a compulsory warm-up time interval of ∼2 FPY for TF-coils. The nuclear heating loads to other CFETR components were generated. As an outcome of this work, the applicability of McCad on CFETR neutronic modeling is demonstrated.
Reports on the topic "Cooked ground beef"
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Yang, Han Sul, Eun Joo Lee, Hyun Dong Paik, and Dong U. Ahn. Addition of Garlic or Onion before Irradiation on Lipid Oxidation, Volatiles and Sensory Characteristics of Cooked Ground Beef. Ames (Iowa): Iowa State University, January 2012. http://dx.doi.org/10.31274/ans_air-180814-1371.
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