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Relevant bibliographies by topics / Cooked meat product

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Academic literature on the topic 'Cooked meat product'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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Journal articles on the topic "Cooked meat product"

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Andrews, Connie D., Ronald G. Berger, Richard P. Mageau, Bernard Schwab, and Ralph W. Johnston. "Detection of Beef, Sheep, Deer, and Horse Meat in Cooked Meat Products by Enzyme-Linked Immunosorbent Assay." Journal of AOAC INTERNATIONAL 75, no. 3 (1992): 572–76. http://dx.doi.org/10.1093/jaoac/75.3.572.

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Abstract Enzyme-linked Immunosorbent assays (ELISAs) are described for the detection of mutton, beef, horse meat, and venison In cooked meat products. They represent an expansion of the species detection capabilities of previously described ELISAs for the detection of pork and poultry In cooked foods. These double antibody sandwich ELISAs recognize heat-resistant antigens in simple aqueous extracts of cooked meat products. Tests on laboratory-prepared and commercially cooked meat products accurately differentiated all tested meat components. However, some canned baby food meats and one canned

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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 (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 antibi

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Uzakov, Yasin, Madina Kaldarbekova, and Olga Kuznetsova. "Improved technology for new-generation Kazakh national meat products." Foods and Raw Materials 8, no. 1 (2020): 76–83. http://dx.doi.org/10.21603/2308-4057-2020-1-76-83.

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Introduction. Extract of goji berries (Lycium Barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments, lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as additives that can improve the oxidative stability and general quality of Kanaga

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MATARAGAS, MARIOS, and ELEFTHERIOS H. DROSINOS. "Shelf Life Establishment of a Sliced, Cooked, Cured Meat Product Based on Quality and Safety Determinants." Journal of Food Protection 70, no. 8 (2007): 1881–89. http://dx.doi.org/10.4315/0362-028x-70.8.1881.

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In the present study, the distribution of the shelf life of cooked, cured meat products based on lactic acid bacteria growth and the distribution of the time to cause health risks based on Listeria monocytogenes growth were studied. Growth models, developed and validated on cooked meat products, were used to predict the growth of microorganisms. Temperature data were obtained from retail and home refrigerators. Distribution predictions were conducted by two approaches (time-temperature profiles and Monte Carlo simulation). Time-temperature profiles were more appropriate to be used, because Mon

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BRYAN, FRANK L., and CHARLES A. BARTLESON. "Mexican-style Foodservice Operations: Hazard Analyses, Critical Control Points and Monitoring." Journal of Food Protection 48, no. 6 (1985): 509–24. http://dx.doi.org/10.4315/0362-028x-48.6.509.

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Hazard analyses critical control point evaluations were made in four restaurants specializing in Mexican-style foods. Time-temperature evaluations were made of beans, meat products, and rice during cooking, cooling, reheating, and hot-holding, and other food preparation procedures were observed during 3 d of operation. A few samples were collected and tested for Clostridium perfringens and aerobic plate counts (APC). Raw beans harbored C. perfringens, but this organism was not isolated from a few samples of garlic powder, cooked beans, cooked chicken meat, cooked chili pork, cooked ground beef

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BJÖRKROTH, K. JOHANNA, and HANNU J. KORKEALA. "Evaluation of Lactobacillus sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping." Journal of Food Protection 59, no. 4 (1996): 398–401. http://dx.doi.org/10.4315/0362-028x-59.4.398.

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Contamination of sliced cooked meat products with a Lactobacillus sake starter strain was suspected to cause spoilage in the products before the end of the expected shelf life. The cooked products were sliced and vacuum packaged in the room in which a fermented product was handled. Since L. sake strains are known to be a dominant part of spoilage microflora associated with vacuum-packaged meat products, a contamination study was performed. One hundred and eighteen strains were isolated from six spoiled vacuum-packaged meat products and from the surfaces of the packaging room and adjacent refri

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TAORMINA, PETER J., and WARREN J. DORSA. "Growth Potential of Clostridium perfringens during Cooling of Cooked Meats." Journal of Food Protection 67, no. 7 (2004): 1537–47. http://dx.doi.org/10.4315/0362-028x-67.7.1537.

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Many meat-based food products are cooked to temperatures sufficient to inactivate vegetative cells of Clostridium perfringens, but spores of this bacterium can survive, germinate, and grow in these products if sufficient time, temperature, and other variables exist. Because ingestion of large numbers of vegetative cells can lead to concomitant sporulation, enterotoxin release in the gastrointestinal tract, and diarrhea-like illness, a necessary food safety objective is to ensure that not more than acceptable levels of C. perfringens are in finished products. As cooked meat items cool they will

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Akbari-adergani, Behrouz, Behrouz Akbari-adergani, Neda Sallak, et al. "Effect of sodium bicarbonate residue on some characteristics of processed meat products." Foods and Raw Materials 6, no. 2 (2018): 249–55. http://dx.doi.org/10.21603/2308-4057-2018-2-249-255.

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Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4–6 minutes and at 450°C for 2–4 minutes. A significant differ

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Bhat, Mohammad Mansoor, Heena Jalal, Parveez Ahmad Para, and Subha Ganguly. "Effect of Meat Processing and Cooking on DNA Extraction and Detection of Meat Adulteration in Mutton Rista (Kashmiri Meat Product)." Indian Journal of Nutrition and Dietetics 53, no. 4 (2016): 459. http://dx.doi.org/10.21048/ijnd.2016.53.4.8403.

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The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The m

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LEVINE, PRISCILLA, BONNIE ROSE, STANLEY GREEN, GERRI RANSOM, and WALTER HILL. "Pathogen Testing of Ready-to-Eat Meat and Poultry Products Collected at Federally Inspected Establishments in the United States, 1990 to 1999†." Journal of Food Protection 64, no. 8 (2001): 1188–93. http://dx.doi.org/10.4315/0362-028x-64.8.1188.

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The Food Safety and Inspection Service (FSIS) conducted microbiological testing programs for ready-to-eat (RTE) meat and poultry products produced at approximately 1,800 federally inspected establishments. All samples were collected at production facilities and not at retail. We report results here for the years 1990 through 1999. Prevalence data for Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, or staphylococcal enterotoxins in nine different categories of RTE meat and poultry products are presented and discussed. The prevalence data have certain limitations that restrict stat

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Dissertations / Theses on the topic "Cooked meat product"

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Baxter, Shari R. "Gelation of Previously Cooked Jonah Crab (Cancer borealis) Minced Meat in New Food Product Development." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/BaxterSR2007.pdf.

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Lopes, Janaina Thaís. "Cross contamination of Listeria monocytogenes in ready-to-eat meat product during slicing: a predictive approach." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-04102017-171557/.

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Ready to eat (RTE) meat products are subject to recontamination after industrial processing, mainly by Listeria monocytogenes, a pathogenic microorganism that can persist for a long time in the environment. A RTE meat product that is contaminated with L. monocytogenes due to cross contamination during some stage after industrial processing, such as weighing, slicing or wrapping, can be an important causer of disease, due to absence of a kill step before consumption. The objective of this project was to measure the transfer of L. monocytogenes during slicing of cooked ham (cross contamination)

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Nascimento, Renata do 1977. "Redução de cloreto de sódio e substituição de nitrito de sódio em produto cárneo embutido cozido = características físico-químicas, microbiológicas e sensoriais." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255090.

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Orientador: Marise Aparecida Rodrigues Pollonio<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-16T12:31:59Z (GMT). No. of bitstreams: 1 Nascimento_Renatado_M.pdf: 1842864 bytes, checksum: ff48ba117e4d598457a6c594bc8eefaf (MD5) Previous issue date: 2010<br>Resumo: No desenvolvimento de produtos cárneos com apelos saudáveis, a redução de sódio e a substituição de nitrito de sódio são relevantes estratégias a serem implementadas pela indústria de processamento. Embora, já seja possível encontrar em algun

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Kassama, Lamin Samboujang. "Pore development in meat products during deep-fat frying." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=19513.

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The relationships between moisture loss and oil uptake and their effects on porosity, pore size distribution and pore structure during deep-fat frying of chicken breast meat were investigated. Chicken meat samples were deep-fat fried in an industrial fryer. The frying oil temperatures were 170, 180 and 190°C and samples were fried for times ranging from 5 to 900 s.

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Fernandes, Pedro António Rodrigues. "Hyperbaric storage of meat products at room temperature." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/13823.

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Mestrado em Biotecnologia - Biotecnologia Alimentar<br>Hyperbaric storage (HS) is a preservation methodology of food products in which pressure is used as a determining factor in spoilage inhibition. With this new preservation methodology significant energy saving might be achieved, namely when the storage occurs at room temperature (RT). As such, the objective of this study focused on the evaluation of HS as an alternative to refrigeration for sliced cooked ham and minced pork meat preservation by using different combinations of pressures (0.1-150 MPa), temperatures (4-37 ºC) and storage time

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Hasan, Haslina. "Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products." Thesis, University of York, 2010. http://etheses.whiterose.ac.uk/1079/.

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A single stage reversed phase high performance liquid chromatography (RP HPLC) separation of animal fat triacylglycerols (TAGs) has been developed for coupling with atmospheric pressure chemical ionization tandem mass spectrometry using an ion trap mass spectrometer. The method developed offers significant improvements on existing methods for TAG analysis, giving better resolution of TAGs with similar equivalent carbon number (ECN), and good separation of TAGs with odd ECN and TAG regioisomers of animal fats. Although the analysis times for chromatographic analysis of these TAGs are long, this

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Udomvarapant, Prayong. "Process development and properties of a cook-in-bag product from lamb shoulder meat /." Search for this dissertation online, 2005. http://wwwlib.umi.com/cr/ksu/main.

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Al-Kutby, Sahar. "Applications of spice extracts and other hurdles to improve microbial safety and shelf-life of cooked, high fat meat products (doner kebab)." Thesis, University of Plymouth, 2012. http://hdl.handle.net/10026.1/1184.

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There is a growing demand for safe and convenient meat products. The effect of natural spice extracts incorporated with other hurdles for controlling pathogenic bacteria and extending the shelf life of RTE doner kebab were investigated. A comprehensive literature review was undertaken to establish the status of microbial risk, use of additives, knowledge on oxidative deterioration and HACCP associated with meat products. The in vitro antioxidant and antibacterial activities of spice extracts were screened and compared. Cinnamon, clove, and sumac alcoholic extracts demonstrated strong antimicro

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Augėnienė, Dovilė. "Fermentuotų augalų produktų panaudojimas mėsos pusgaminių gamyboje." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130618_094904-18115.

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Šio darbo tikslas: nustatyti kietafaze fermentacija fermentuotų topinambų ir lubinų raugų įtaką mėsos pusgaminių kokybei ir saugai Darbo uždaviniai: Įvertinti kietafaze fermentacija (toliau – KF) fermentuotų skirtingomis pienarūgštėmis bakterijomis topinambų įtaką: kiaulienos pusgaminių fizikiniams – cheminiams rodikliams; jautienos pusgaminių fizikiniams – cheminiams rodikliams; lakiųjų junginių pokyčiams jautienos pusgaminiuose. Įvertinti KF fermentuotų skirtingomis pienarūgštėmis bakterijomis lubinų įtaką: kiaulienos pusgaminių fizikiniams – cheminiams rodikliams; jautienos pusgaminių fizi

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Alfawaz, Mohammed A. "Influence of Maillard reaction products on lipid oxidation in a cooked meat model system." 1989. http://hdl.handle.net/2097/22307.

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Books on the topic "Cooked meat product"

1

United States. Food Safety and Inspection Service. Media Relations Office. Requirements for cooked uncured meat products. U.S. Dept. of Agriculture, Food Safety and Inspection Service, FSIS Information Office, 1993.

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United States. Food Safety and Inspection Service. Generic HACCP model for fully cooked, not shelf-stable meat and poultry products. The Service, 1997.

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Jill, Cox, ed. Ingrédients de cuisine. Könemann, 2000.

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Joseph, Lenges, ed. Curing technology for cooked meat products: An update. ECCEAMST, 1995.

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National Live Stock and Meat Board., ed. The Meat Board's lessons on meat. Education Dept., National Live Stock and Meat Board, 1991.

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Generic HACCP model for fully cooked, not shelf stable meat and poultry products. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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Ltd, Publications International, ed. Favorite brand name meat, poultry & seafood. Publications International, 1997.

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United States. Food Safety and Inspection Service., ed. Generic HACCP model for heat treated but not fully cooked, not shelf stable meat and poultry products. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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Bacon and delicatessen meats: Gas and electric cookers ; irons ; non-sweet biscuits ; shaving products ; sweet biscuits. Mintel International, 2000.

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Pozio, Edoardo. Trichinellosis. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780198570028.003.0068.

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Trichinellosis is caused by nematodes of the genus Trichinella. These zoonotic parasites show a cosmopolitan distribution in all the continents, but Antarctica. They circulate in nature by synanthropic-domestic and sylvatic cycles. Today, eight species and four genotypes are recognized, all of which infect mammals, including humans, one species also infects birds, and two other species infect also reptiles.Parasites of the genus Trichinella are unusual among the other nematodes in that the worm undergoes a complete developmental cycle, from larva to adult to larva, in the body of a single host

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Book chapters on the topic "Cooked meat product"

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Pearson, A. M., and T. A. Gillett. "Meat Cookery and Cooked Meat Products." In Processed Meats. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_5.

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Mendonca, Aubrey F. "Microbiology of Cooked Meats." In Thermal Processing of Ready-to-Eat Meat Products. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813808611.ch2.

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Pittia, P., M. Anese, C. Orlando, and A. Sensidoni. "Colorimetric Measurements of Meat Products Cooked Using Different Systems." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_88.

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Eburne, R. C., and G. Prentice. "Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products." In Shelf Life Evaluation of Foods. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_8.

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Barbieri, Giampiero, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, and Salvatore Parisi. "Chemical and Health Features of Cooked Cold Meats. Reduction of Salt, Fat and Some Additives and Related Effects on Technological and Sensory Aspects of Charcuterie Products." In SpringerBriefs in Molecular Science. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-11358-6_3.

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Joseph H., Hotchkiss, and Langston Scott W. "MAP of Cooked Meat and Poultry Products." In Principles of Modified-Atmosphere amd sous vide Product Packaging. Routledge, 2018. http://dx.doi.org/10.1201/9780203742075-6.

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Feiner, Gerhard. "Cooked sausages." In Meat Products Handbook. Elsevier, 2006. http://dx.doi.org/10.1533/9781845691721.2.239.

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"Cooked sausages." In Meat products handbook. CRC Press, 2006. http://dx.doi.org/10.1201/9781439824245.ch12.

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Feiner, Gerhard. "Semicooked and fully cooked fermented salami." In Meat Products Handbook. Elsevier, 2006. http://dx.doi.org/10.1533/9781845691721.2.383.

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"Semicooked and fully cooked fermented salami." In Meat products handbook. CRC Press, 2006. http://dx.doi.org/10.1201/9781439824245.ch18.

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Conference papers on the topic "Cooked meat product"

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Bujanca, Gabriel. "TECHNICAL AND ECONOMIC STUDY OF THE PRODUCTION OF A COOKED MEAT PRODUCT: MINCED AND SEASONED PORK SAUSAGES." In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.124.

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Tuniyeva, Ye K., V. V. Nasonova, and K. I. Spiridonov. "Beet fiber usage for production of poultry meat ready-to-cook products." In SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-279-284.

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Li Min, Abani Pradhan, Lisa Cooney, and Yanbin Li. "Effectiveness of Hot Water Pasteurization for Thermal Inactivation of Listeria on Fully Cooked and Vacuum Packaged Chicken Breast Meat Products." In 2007 Minneapolis, Minnesota, June 17-20, 2007. American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23404.

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Gonotsky, V. A., V. A. Gonotskaya, and N. V. Gonotskaya. "Summing up. The story life long: “The Laboratory of technology for poultry meat ready-to-cook and canned products” yesterday and today." In SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-57-70.

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Lee, Choong Jae, Mi Nam Lee, Hyun Jae Lee, et al. "Abstract 772: Effects of natural products on proliferation of human breast cancer cells induced by estrogen or PhIP, a heterocyclic amine compound derived from cooked meat." In Proceedings: AACR 101st Annual Meeting 2010‐‐ Apr 17‐21, 2010; Washington, DC. American Association for Cancer Research, 2010. http://dx.doi.org/10.1158/1538-7445.am10-772.

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Kamiji, Yu, Hiroki Noguchi, Atsuhiko Terada, and Xing Yan. "Flowsheet Study of a Multistage Flash Desalination System for Cogeneration With High Temperature Gas-Cooled Reactor." In 2014 22nd International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/icone22-30142.

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High temperature gas-cooled reactor (HTGR) produces not only electricity but also high temperature heat for a variety of heat applications. In the Middle East countries, large demand exists for cogeneration of pure water and electricity from desalination plant coupling with power station. Desalination with an HTGR direct cycle gas turbine system can efficiently meet this demand because such system can produce pure water from using only the waste heat of power generation via secondary pressurized water loop. The waste heat of up to 248MWt is available for desalination from the reactor system of

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Cho, Seong Kuk, Jekyoung Lee, Jeong Ik Lee, and Jae Eun Cha. "S-CO2 Turbine Design for Decay Heat Removal System of Sodium Cooled Fast Reactor." In ASME Turbo Expo 2016: Turbomachinery Technical Conference and Exposition. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/gt2016-56532.

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A Sodium-cooled Fast Reactor (SFR) has receiving attention as one of the promising next generation nuclear reactors because it can recycle the spent nuclear fuel produced from the current commercial nuclear reactors and accomplish higher thermal efficiency than the current commercial nuclear reactors. However, after shutdown of the nuclear reactor core, the accumulated fission products of the SFR also decay and release heat via radiation within the reactor. To remove this residual heat, a decay heat removal system (DHRS) with supercritical CO2 (S-CO2) as the working fluid is suggested with a t

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Matsuba, Ken-ichi, Mikio Isozaki, Kenji Kamiyama, and Yoshiharu Tobita. "Mechanism of Upward Fuel Discharge During Core Disruptive Accident in Sodium-Cooled Fast Reactors." In 2012 20th International Conference on Nuclear Engineering and the ASME 2012 Power Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/icone20-power2012-54224.

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The elimination of severe power excursion with significant mechanical-energy release during Core Disruptive Accidents (CDAs) is a key issue for the enhanced safety of Sodium-cooled Fast Reactors (SFRs). In order to prevent the formation of a large-scale molten fuel pool within a reactor core, which is one of factors leading to the severe power excursion during CDAs, Japan Atomic Energy Agency (JAEA) is studying the introduction of Fuel Assembly with Inner Duct Structure (FAIDUS). In the current reference design for FAIDUS, the top end of the inner duct is open whereas the bottom end of the inn

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Bu¨lte, Heiner, Wolfgang Beberdick, Manfred Pu¨tz, and Peter Kipke. "DEVERT®: The DEUTZ Concept to Meet the Emission Level U.S. EPA Tier 3 and EU COM 3A for Non-Road Engines." In ASME 2006 Internal Combustion Engine Division Spring Technical Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/ices2006-1441.

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From 2006 to 2008 depending on the power ratings, Deutz has to update its complete engine product portfolio of compact engines to meet the emission legislation U.S. EPA Tier 3 and EU COM 3A for applications of mobile nonroad machinery. This challenge covers air cooled, oil cooled and as well water cooled engines up to 500 kW. To provide the best solution for the customer with respect to engine price, fuel consumption, power rating and torque characteristics. Deutz will introduce a technology concept called DEVERT® — Deutz Variable Emissions Reduction Technology. In the wide range of industrial

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Sordelet, D. J., P. Huang, M. F. Besser, and E. Lepecheva. "Plasma Arc Spraying of Cu-Ti-Zr-Ni Amorphous Alloys." In ITSC 2000, edited by Christopher C. Berndt. ASM International, 2000. http://dx.doi.org/10.31399/asm.cp.itsc2000p0851.

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Abstract A brief feasibility study was performed to produce thermal spray coatings using gas atomized powders of Cu47Ti34-xZr11Ni8Six, where x=0 and 1. These alloys have previously been shown to be capable of forming metallic glasses having thick (1-2 cm) cross sections because they can be cooled from the melt at relatively low cooling rates (e.g., 100-102Ks-1). The properties of these metallic glasses include high strength, high elasticity and high fracture toughness. Amorphous plasma arc sprayed coatings were produced which were close in composition to the starting powders, and exhibited com

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