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RISS 인기검색어
- 검색키워드
- 저자 : Jelena Ivanovic (검색결과 3 건)
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Marija Baltić,Jelena Svorcan,Bojan Perić,Miloš Vorkapić,Toni Ivanov,Ognjen Peković 대한기계학회 2019 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.33 No.6
In order to investigate both static and dynamic characteristics of composite plates and validate a contemporary, non-invasive experimental technique a comparative experimental and numerical analysis was performed. Three, geometrically the same but different in ply orientation, carbon-epoxy laminates were tested in both healthy and damaged conditions. Damages were inflicted in a shape of horizontal crack. Experiments and numerical simulations were performed by digital image correlation (DIC) and finite element method (FEM), respectively. Obtained time-responses of the tested structures were fast Fourier transformed (FFT) to frequency domain for a clearer understanding of natural frequencies and oscillation modes. Results are presented in tabular and graphical form. The overall correspondence of two sets of structural displacements is satisfactory. Some discrepancies might be contributed to the idealized geometry and restraint consideration. Also, due to the fast damping of higher tones, the errors in determining higher natural frequencies increase but still remain in 5 % range.
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Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs
Dokmanovic, Marija,Baltic, Milan Z.,Duric, Jelena,Ivanovic, Jelena,Popovic, Ljuba,Todorovic, Milica,Markovic, Radmila,Pantic, Srdan Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.3
Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.
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Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs
Marija Dakmanovic,Milan Z. Baltic,Jelena Duric,Jelena Ivanovic,Ljuba Popovic,Milica Todorovic,Radmila Markovic,Srdan Pantic 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.3
Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.
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