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Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or $20^{\circ}C$
Ali, Md. Shawkat,Yang, Han-Sul,Jeong, Jin-Yeon,Moon, Sang-Hun,Hwang, Young-Hwa,Hwang, Young-Hwa,Park, Gu-Boo,Joo, Seon-Tea Asian Australasian Association of Animal Productio 2007 Animal Bioscience Vol.20 No.12
An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either $0^{\circ}C$, $10^{\circ}C$ or $20^{\circ}C$ within 20 minutes of post mortem with 6 carcasses per group. Results showed no significant effects of chilling temperature on ultimate pH, protein solubility, sarcomere length and shear force value for duck breast or leg meat (p>0.05). Leg meat had higher ultimate pH, redness and shear force value, lower cooking loss, lightness, yellowness and protein solubility values than breast meat. The interaction of meat type and chilling temperature on cooking loss was significant (p<0.05). The effect of chilling temperature on cooking loss was more severe in leg meat than breast meat and $20^{\circ}C$ chilling resulted in significantly higher cooking losses than the other chilling temperatures. Results of this experiment revealed that duck carcass can be chilled at $10^{\circ}C$ without any harmful effect on meat quality including toughness of meat.
A Review: Influences of Pre-slaughter Stress on Poultry Meat Quality
Ali, Md. Shawkat,Kang, Geun-Ho,Joo, Seon Tea Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.6
Pre-slaughter conditions affect poultry meat quality. Therefore, stresses before slaughter like heat stress, struggle and shackling on the shackle line, crating and transport and feed withdrawal are very important for the poultry industry in respect of quality as well as welfare of the birds. However, exposure to heat in oxidative stress can in turn lead to cytotoxicity in meat type birds. Chickens exposed to heat stress before slaughter showed the lowest ultimate pH and birds shackled for a longer time the highest. The abdominal fat content was higher in heat stressed birds. Struggling on the shackle line hastened the initial rate of the pH drop and increased the redness of breast meat. Again, with increasing struggling activity, lactate concentration in breast muscle of chicken increased. Paler meat was found in birds that were transported for a longer time than in those after a small journey or not transported. The pre-slaughter and eviscerated weights were decreased as the length of feed withdrawal period increased.
Printed non-volatile resistive switches based on zinc stannate (ZnSnO3)
Shawkat Ali,Jinho Bae,Chong Hyun Lee 한국물리학회 2016 Current Applied Physics Vol.16 No.7
We present all printed non-volatile resistive switches based on zinc stannate (ZnSnO3) for the memory applications. The device is fabricated on a flexible poly(ethyleneterephthalate) (PET) substrate through electrohydrodynamic (EHD) technique, where active layer of ZnSnO3 (~130 nm) is deposited on the indium tin oxide (ITO) coated PET and a 100 mm silver line is deposited with thickness of 350 nm and length of 2 mm as a top electrode. The device exhibits resistive switching behavior at dual polarity voltage ±8 V. The measured value of high resistance state (HRS) and low resistance state (LRS) are 250 MU and 7.6 MU respectively. Nine (9) memristors are fabricated on a single substrate and their variability from device to device is measured to be 1 MU and 48 MU for LRS and HRS respectively. Furthermore, the device showed bendability down to 8 mm diameter and ON/OFF endurance for more than 200 cycles. Mechanical and surface morphology characterizations are carried out by using mechanical stress machine and field emission scanning electron microscopy (FE-SEM).
A Comparison of Meat Characteristics between Duck and Chicken Breast
Ali, Md. Shawkat,Kang, Geun-Ho,Yang, Han-Sul,Jeong, Jin-Yeon,Hwang, Young-Hwa,Park, Gu-Boo,Joo, Seon-Tea Asian Australasian Association of Animal Productio 2007 Animal Bioscience Vol.20 No.6
Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at $4^{\circ}C$ for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck breast during the 7 day storage time.
All-printed humidity sensor based on graphene/methyl-red composite with high sensitivity
Ali, Shawkat,Hassan, Arshad,Hassan, Gul,Bae, Jinho,Lee, Chong Hyun Elsevier 2016 Carbon Vol.105 No.-
<P>To monitor the most common constituted H2O in the air for health and environment applications, we propose a highly sensitive humidity sensor consisted of silver inter-digital electrodes and graphene (G)/methyl-red (M-R) composite layer. Dimension of the proposed silver inter-digital electrodes is 200 mm finger width, 400 mm spacing, and 400 nm thickness, which is fabricated on a low cost transparent polyethyleneterephthalate (PET) substrate through commercialized Dimatix material inkjet printer (DMP-3000). To achieve a high sensitivity and wide sensing range, the composite thin film layer is deposited over the silver inter-digital electrodes through electrohydrodynamic (EHD), and its thickness is similar to 300 nm. The sensor electrical resistance inversely varies from 11 MU to 0.4 MU against the relative humidity (RH) content from 5% to 95%. The proposed humidity sensor showed 96.36% resistive and 2869500% capacitive sensitivity against humidity. The response and recovery time of the proposed sensor is 0.251s and 0.35s, respectively. (C) 2016 Elsevier Ltd. All rights reserved.</P>
All-Printed Differential Temperature Sensor for the Compensation of Bending Effects
Ali, Shawkat,Hassan, Arshad,Bae, Jinho,Lee, Chong Hyun,Kim, Juho American Chemical Society 2016 Langmuir Vol.32 No.44
<P>Because printed resistance temperature detectors (RTDs) are affected by tension and compression of metallic patterns on flexible or curved surfaces, a significant temperature-sensing error occurs in general. Hence, we propose a differential temperature sensor (DTS) to compensate the bending effect of the printed RTDs, which is composed of two serially connected similar meander patterns fabricated back-to-back on a polyimide polyethylene terephthalate substrate through a Dimatix DMP3000 inkjet printer using silver nanoparticles. Under mechanical deformation, the resistance of the proposed DTS is not varied significantly under the same temperature environment because its patterns vary differentially as one side experiences tension while the opposite side experiences compression. A single meander pattern of the proposed DTS has a total length of 75 mm and device dimensions of 7 X 7 mm(2). The total resistance variation is observed to be 15.5 52 against the temperature variation from 0 to 100 degrees C, and the temperature coefficient of resistance is 1.076 X 10(-3) degrees C-1. The proposed DTS exhibits no significant resistance change on bendability testing down to 2 mm diameter because of mechanical deformation. In addition, it is also used to detect the curvature of a body shape down to 2 mm diameter because its resistance changes by +/- 8.22% using a single meander pattern of DTS. The proposed sensor can be applied on a curved or flexible surface to measure relatively accurate temperature when compared to a single meander pattern.</P>
Ali, Shawkat,Bae, Jinho,Lee, Chong Hyun,Kobayashi, Nobuhiko P,Shin, Sangho,Ali, Adnan IOP 2018 Nanotechnology Vol.29 No.45
<P>With the view towards future non-volatile random access memories that can be integrated at a large scale, extensive study on resistive switching (RS) devices arranged in a crossbar array is currently underway. Although the crossbar array architecture offers relatively simple and acceptable scalability, the presence of sneak current is recognized as a critical issue that needs to be resolved at device level. In addressing this issue, we demonstrate a new type of RS device fabricated by combining graphene oxide (G–O) and zinc oxide (ZnO) with highly asymmetric current–voltage (I–V) characteristics depending on the polarity of bias voltage. The distinctive highly asymmetric I–V characteristics result from the presence of a hetero-junction interface formed between the G–O and ZnO layers. This hetero-junction manifests resistance in the range of GΩ under both forward and reverse bias voltage when the device is in the OFF state, in contrast, when the device is in the ON state, it exhibits resistance in the range of MΩ or kΩ under forward bias and GΩ under reverse bias. We propose to employ demonstrated RS devices with highly asymmetric I–V characteristics to mitigate adverse effects of the sneak current.</P>