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Cut-off frequencies in Bipolar Junction Transistors (BJTs) mark the transition between the signal's pass band and stop band, influencing their performance in amplifying or attenuating frequencies. These frequencies are crucial for designing BJTs to meet specific operational requirements in electronic circuits.
Alpha Cut-Off Frequency: Pertinent to the common-base configuration, the alpha cut-off frequency defines the upper-frequency limit at which the current gain, alpha, remains stable. As...
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Brick-cutting techniques involve various tools and methods to shape bricks for construction. A mason's hammer with a chisel-pointed end is used for basic shaping through sharp, precise strikes. For more complex shapes requiring higher precision, a power saw with a water-cooled diamond blade is used.
Cut bricks are categorized by size. Bricks cut to half their original length are called half-bats, while those cut to three-fourths their length are known as three-fourth bats.
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In eukaryotic cells, transcripts made by RNA polymerase are modified and processed before exiting the nucleus. Unprocessed RNA is called precursor mRNA or pre-mRNA to distinguish it from mature mRNA.
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The basic structure of RNA consists of a five-carbon sugar and one of four nitrogenous bases. Although most RNA is single-stranded, it can form complex secondary and tertiary structures. Such structures play essential roles in the regulation of transcription and translation.
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Splicing is the process by which eukaryotic RNA is edited before its translation into protein. The RNA strand transcribed from eukaryotic DNA is called the primary transcript. The primary transcripts that become mRNAs are called precursor messenger RNAs (pre-mRNAs). Eukaryotic pre-mRNA contains alternating sequences of exons and introns. Exons are nucleotide sequences that code for proteins, whereas introns are the non-coding regions. In RNA splicing, introns are removed and exons are bonded...
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Updated: Jan 28, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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Radurization of Prime Beef Cuts.

J G Niemand1, H J Vanderlinde1, W H Holzapfel1

  • 1Atomic Energy Board, Private Bag X256, Pretoria 0001 and Department of Microbiology, University of Pretoria, Pretoria, South Africa.

Journal of Food Protection
|March 13, 2019
PubMed
Summary

Radurization, a food irradiation process, effectively reduced harmful bacteria in beef. This process doubled the shelf-life of beef cuts by inhibiting spoilage organisms while allowing some beneficial bacteria to grow.

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Radiation Chemistry

Background:

  • Investigating the impact of irradiation on meat quality is crucial for food safety and preservation.
  • Understanding microbial changes post-irradiation informs shelf-life extension strategies for beef products.

Purpose of the Study:

  • To evaluate the effects of radurization on beef bacteriology, organoleptic quality, and shelf-life.
  • To determine the efficacy of 2 kGy irradiation in extending the shelf-life of vacuum-packed beef cuts.

Main Methods:

  • Vacuum-packed beef cuts were subjected to 2 kGy irradiation (radurization).
  • Bacteriological analyses assessed microbial populations before and after irradiation.
  • Organoleptic evaluations (odor, appearance) and shelf-life testing were conducted during storage at 4°C.

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Main Results:

  • Irradiation significantly reduced pseudomonads, Enterobacteriaceae, and enterococci.
  • Lactic acid bacteria, primarily Lactobacillus species, showed radiation resistance and multiplied during storage.
  • Radurization at 2 kGy doubled the shelf-life of beef cuts compared to non-irradiated controls.

Conclusions:

  • Radurization is an effective method for reducing spoilage and pathogenic bacteria in beef.
  • The study demonstrates a significant shelf-life extension of radurized beef, maintaining acceptable quality.
  • Lactobacillus species play a role in the microbial dynamics of irradiated beef during refrigerated storage.