Développement des méthodes de stabilisation pour la conception des circuits hyperfréquences : application à l'optimisation d'un amplificateur de puissance spatial

209 p. : graf.

Rapid determination of total CLA concentration in beef fat

[EN]Conjugated linoleic acid (CLA) has many potential healthful properties, and beef is naturally enriched with CLA. Simple and rapid methods to measure total CLA were investigated to enable sorting of beef carcasses with potential enhanced economic value. Direct alcohol extraction combined with measuring absorbance was simple, accurate and perhaps the most viable method for rapid carcass sorting compared to methods using saponification or methylation followed by extraction.

Extended ageing time and temperature effects on quality of sub-primal cuts of boxed beef

[EN]Most of the information indicating ageing improves tenderness has been collected on the loin and rib-eye muscles over relatively short ageing times, assuming that all muscles will react similarly. In the present study, the effect of extended ageing times on instrumental texture (56 d) and sensory characteristics (42 d) of six different beef sub-primals [striploin (SL), inside round (IR), outside round (OR), eye of round (ER), blade eye (BE) and chuck tender (CT)] was studied. The effects of two ageing temperatures (1and 58C) were also compared. In general, ageing increased tenderness (P<0.05) of SL, BE, ER and CT sub-primals, although BE shear force increased after 42 d of ageing. On the other hand, ageing had no effect on IR tenderness (P<0.05) and resulted in a decrease in tenderness of OR (P<0.05) until day 35, with a later increase after 42 d of ageing. Increasing ageing temperature (58C) had limited effect on tenderness, but ageing time and temperature increases led to lower flavour and higher off-flavour intensity (P<0.05) of the studied sub-primals. These results suggest that cutspecific maximum ageing times and rigid adherence to temperature maximums would be of benefit to optimize postslaughter processes and meat quality

Review: Trans-forming beef to provide healthier fatty acid profiles

[EN]Trans fatty acids are found naturally in foods, particularly in those derived from ruminant animals, such as beef and dairy cattle. Over the past few decades, human consumption of trans fatty acids has increased, but this has been mainly from products containing partially hydrogenated vegetable oils. The correlation of trans fatty acid consumption with diseases such as coronary heart disease has been cause for concern, and led to recommendations to reduce their consumption. Trans fatty acids, however, have differing effects on human health. Therefore, in foods produced from ruminant animals, it is important to know their trans fatty acid composition, and how to enrich or deplete fatty acids that have positive or negative health effects. This review will cover the analysis of trans fatty acids in beef, their origin, how to manipulate their concentrations, and give a brief overview of their health effects.

Asistencia, recuperación y restauración de las víctimas

[ES] Junto con formas simples de restitución y compensación, se han detectado variantes de las primeras prácticas de justicia restaurativa en las antiguas civilizaciones de Israel, Sumeria, Babilonia y Roma y entre los pueblos aborígenes de Norteamérica y Oceanía. Por su parte, en el siglo XX, principalmente en respuesta a la ola criminal de los años 60 y 70, y buscando alternativas a los métodos tradicionales de tratamiento de los delitos de esa época, comenzaron a emerger programas experimentales que usaban los principios de justicia restaurativa a comienzos de los 70 en Canadá, Estados Unidos, Inglaterra, Australia y Nueva Zelanda.

Helduen altuera iragarpena: belaunerainoko altuera neurriak

[EUS] Lan honen helburua ohiko metodoen zein metodo ez-zuzenekoen bitartez (belaunerainoko altuera antropometroarekin eta zinta metrikoarekin) pertsona helduez osaturiko talde baten altuera zehaztea izan da. Ez-zuzeneko altuera zehaztapenek komunztadura altua erakutsi zuten benetako altuerarekin. Zinta metrikoaren bitartez neurturiko belaunerainoko altuerak komunztadura altuagoa erakutsi zuen benetako altuerarekin, antropometroaren bitartez definiturikoa baino.