52,406 research outputs found
Funeral Notice, Captain L. D. Fletcher, December 15, 1910
No full textThis funeral notice announces the funeral services of Captain L. D. Fletcher of Kosciusko, Mississippi on December 15, 1910 with Dr. C. T. Thompson officiating.https://scholarsjunction.msstate.edu/mss-webb-collection/1087/thumbnail.jp
Physical and Functional Properties of Intact and Ground Pale Broiler Breast Meat
No full textThe functional and physical properties of intact and ground meat were determined during 4 replicate trials on a total of 180 pale [lightness (L*) > 53] and normal (46 < L* < 53) boneless, skinless breast fillets collected from 2 commercial processing plants. At 24 h postmortem, L*, redness (a*), yellowness (b*), and pH were determined on each fillet. The left fillet from each breast was ground and used to determine cook loss (CL) and Allo-Kramer (AK) shear on meat patties as well as moisture uptake (MU) and CL on meat slurries before and after adjustment to the normal meat pH of 5.9. The right fillet from each breast was kept intact and used to determine expressible moisture (EM), CL, and AK shear on the intact meat. Compared with normal fillets, pale fillets exhibited significantly higher L* values, lower ultimate pH (5.67 vs. 5.94), higher AK (3.5 vs. 2.9 kg/g), higher EM, lower MU, and higher CL measured on the intact fillets, ground meat patties, and meat slurries. Adjustment of the pH of the pale meat slurries to normal meat pH (5.9) resulted in a higher MU (11.05 vs. 3.69%), indicating a partial restoration of protein functionality. These results indicate that wide differences in raw broiler breast meat color, mainly due to differences in the muscle pH, are related to important variations in the water-holding and binding capacities of the meat. The effect of low meat pH can be partially ameliorated in ground meat by pH adjustment
The Influence of Extraction and Precipitation pH on the Dry Matter Yield of Broiler Dark Meat
No full textIn recent years, demand for white meat products has resulted in excess supplies and depressed prices of leg meat in the United States. One approach to increasing the utilization of dark meat is to extract the pigments and fat to make the resulting product more acceptable for the production of further-processed meat products. To date, such technologies have been inefficient (low yields) or have resulted in products of limited use. Three replicate trials were conducted to determine the effects of extraction pH and precipitation pH on the wet and dry extract yields of boneless, skinless broiler leg meat. Broiler leg meat was chopped with added water and extracted by adjusting the pH to 8.0, 8.5, 9.0, 9.5, 10.0, 10.5, 11.0, 11.5, and 12.0 while mixing. After determination of extraction yields, each extraction was adjusted to pH 3.8, 4.0, 4.2, 4.4, 4.6, 4.8, 5.0, and 5.2 to determine the effect of precipitate pH on total wet and dry yields. Dry yield increased with extraction pH and precipitation pH. However, the greatest yields, over 70%, were at extraction pH values above 10.5, which have been associated with the production of potentially harmful by-products. Combinations of extraction pH values between 9 and 10.5 and precipitation pH values above 4.4 resulted in dry yields of approximately 65%. These results indicate that pH extraction and precipitation may result in economically viable yields. Further research is needed to determine the optimal conditions of yield, composition, and functionality
Promissory Note, [R. B.] Webb to L. d. Fletcher, January 2, 1875
No full textIn this handwritten promissory note, R. B. Webb promises to repay L. D. Fletcher forty-nine dollars and thirty-one cents at a fifteen percent interest. The signature is torn from the bottom right corner and Charged to Webb is written in pencil on the left edge.https://scholarsjunction.msstate.edu/mss-webb-collection/2055/thumbnail.jp
Broiler skin and meat color changes during storage
No full textThe importance of poultry skin and meat color (both absolute and variations in color) in the market place have been well established. It has also been reported that these colors change over time. With the development of computer-assisted vision grading systems, the changes in skin and meat color during and after processing have become important, based on calibrations and assessment values based on color. Four independent experiments were conducted to determine the pattern of color change in broiler skin and meat during processing and storage. Skin color change was measured on subscald (57 C) and semiscald (50 C) breast skin surfaces and on breast and leg meat, on the carcass and following deboning and packaging. A reflectance colorimeter was used to determine lightness (L*), redness (a*), and yellowness (b*) at 20-min intervals for the first 3 h, at 30-min intervals between 3 and 8 h, hourly between 8 and 12 h, and daily up to 8 d postmortem. Results clearly show that color values for both skin and meat changed dramatically for the first 6 h postmortem, after which the changes were less pronounced. The skin from semiscalded birds showed less change than the skin from subscalded birds. These results indicate that on-line vision systems need to take into account the dramatic changes in skin and meat color during the first 6 h postmortem, after which the color changes may be less important
Anabunda minuta Moir & Fletcher, sp. nov.
No full textAnabunda minuta Moir & Fletcher, sp. nov. (Figs 2 c, 3 c, 6 a–e) Material examined: Holotype: 1 ɗ, Hind dunes, Lennox Head, N Ballina, NSW, mercury vapour lamp, 10.iii. 1981 (M. Fletcher & G.R. Brown) (ASCU: ASCTHE017470). Paratypes: 15 ɗ, 7 Ψ, same data as holotype (ASCU); 1 ɗ, 1 Ψ, same data as holotype (ANIC); 1 ɗ, 1 Ψ, same data as holotype (BMNH); 1 ɗ, Cooran Tableland, via Gympie, 19–21.iii. 1976 (I.D. Naumann) (QM); 1 Ψ, Camp Milo, Cooloola, 15–18.x. 1978 (G.B. Monteith) (QM); 1 Ψ, 1 ɗ, Freshwater Lake Area, Cooloola National Park, 14–15.iv. 1978 (G.B. Monteith) (UQIC). Other material examined: Australia — QUEENSLAND: 3 ɗ, Cooran Tableland, via Gympie, 19–21.iii. 1976 (G.B. Monteith) (QM); 1 ɗ, Brisbane,. iv. 1964 (Fung Yen Leong) (UQIC); 1 ɗ, N Stradbroke Island, 15.iii. 1975 (M. Tigiton) (UQIC); 2 ɗ, near bog, Dunwich North, Stradbroke Island, light trap, 12.v. 1972 (I. Naumann) (UQIC); 2 ɗ, N Stradbroke Island, 20.iv. 1968 (T. Weir) (UQIC); 3 ɗ, 6 Ψ, Banksia dominated open forest, Camp Milo, Cooloola, at light, 3–13.iii. 1970 (E. Dahms) (QM); 16 ɗ, 1 Ψ, 2 unknown (missing abdomen), Cooran Tableland, via Gympie, 19–21.iii. 1976 (I.D. Naumann) (QM); 4 ɗ, 3 Ψ, Myora springs, N. Stradbroke Island, at light, 14.iii. 1975 (K. Lambkin) (QM); 1 Ψ, Mt Tempest, Morton Island, 20.ix. 1997 (J. & A. Skevington) (UQIC); 2 Ψ, Freshwater Lake Area, Cooloola National Park, 14–15.iv. 1978 (G.B. Monteith) (UQIC); 1 Ψ, Tewah Creek, Tin Can Bay, 17.x. 1970 (T. Weir) (UQIC). NEW SOUTH WALES: 1 unknown (missing abdomen), same data as holotype (ASCU). Description: Colour. Frons, vertex, pronotum, mesonotum, legs green. Spines on legs black. Eyes black fading to brown in older specimens. Forewings green, with four small dark brown spots along medial vein, large brown distorted spot midway along clavus (Fig. 2 c), apical cells with dark brown along posterior edge. Hindwings smoky white Body length. ɗ 5.9 –7.0 mm, Ψ 6.7–7.5 mm Head. Vertex projecting approximately half eye length beyond eyes, and with distinct median longitudinal carina. Frons widest at midpoint with dorsal margin approximately two-thirds width of widest point. Frontoclypeal suture obscure. Thorax. Pronotum extending slightly beyond anterior margin of eyes, hind margin angulately emarginate. Forewings with 14–16 apical cells, one row of subapical cells, and pterostigma of reticulate veins two rows deep, with 4–5 cells in 2 nd row. Hind-tibial apical spines in two distinct rows, with 10 and 7 spines (Fig. 3 c). Male genitalia. Anal tube relatively uniform in width throughout (Figs. 6 d, e). Medioventral pygofer process shaped into three peaks, median longest (Fig. 6 b). Parameres with ventral surface smooth (Fig. 6 b), dorsal surface twisted and with disc-like flange lined with marginal setae (Fig. 6 a). Aedeagal appendages expanded at posteriorly, and dorsoventrally flattened (Figs 6 a, c). Dorsal lobe of phallobase greatly expanded, extending almost to apices of appendages and enveloping aedeagal appendages to meet ventral lobe (Figs 6 a, c). Ventral lobe of phallobase high, enveloping anterior half of appendages (Figs 6 a, c). Lateral lobes absent. Remarks: The male genitalia are very different from those of other species within the genus, especially in the length of the dorsal lobe of the phallobase, lack of lateral lobes, and the shape of the aedeagal appendages. Anabunda minuta appears restricted to coastal regions in far northern New South Wales and southern Queensland, within dune systems, rainforest, and wetter open forests (Fig. 1). Etymology: Named after the species’ smaller size than all other described Achilini species from Australia. Common name: Delicate green fungus bugPublished as part of Moir, Melinda L. & Fletcher, Murray J., 2006, Two new species of Anabunda Emeljanov (Hemiptera: Fulgoromorpha: Achilidae) from Australia, pp. 39-50 in Zootaxa 1328 on pages 47-49, DOI: 10.5281/zenodo.17415
Dataset for: Quantifying citrate-enhanced phosphate root uptake using microdialysis
No full textDataset supporting the publication: Quantifying citrate-enhanced phosphate root uptake using microdialysis, McKay Fletcher, D. M. et al (2019) in the Journal Plant and soil</span
Metastatic malignant melanoma showing a rhabdoid phenotype: further evidence of a nonâspecific histological pattern
No full textTechnologies for improving the utilisation of poultry dark meat
No full textEffects of several alkaline extraction procedures on the composition, colour characteristics, and water holding
capacity of broiler dark meat were determined. All evaluations were compared to control leg meat. Higher
(P<0.05) protein and lower moisture and fat were found in meat subjected to chemical modifications. Extraction
also significantly (P<0.05) increased lightness (L*). Water holding capacity (expressible moisture) was lower in
the treated meat (P<0.05) compare to non-extracted dark meat, probably due to compositional changes, loss of
protein, and partial denaturation. These results indicate that this technology could be a valid alternative for
improving the utilisation of poultry dark meat in light coloured poultry products
The Davidon-Fletcher-Powell penalty function method: A generalized iterative technique for solving parameter optimization problems
No full textThe Fletcher-Powell version of the Davidon variable metric unconstrained minimization technique is described. Equations that have been used successfully with the Davidon-Fletcher-Powell penalty function technique for solving constrained minimization problems and the advantages and disadvantages of using them are discussed. The experience gained in the behavior of the method while iterating is also related
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