Results 251 to 260 of about 132,554 (306)
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Changes in the Microbiology of Vacuum‐packaged Beef
Journal of Applied Bacteriology, 1975The development of the microbial flora on meat stored in vacuum‐bags at 0–2° for up to 9 weeks was studied. Although the proportion of lactic acid bacteria increased relative to the aerobic spoilage organisms, the numbers of the latter continued to increase throughout storage.
J P, Sutherland +2 more
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Vacuum-packaging of bovine edible offal
Meat Science, 1979Edible offals are relatively perishable and may be frozen before leaving the abattoir, commanding a lower price on the wholesale market than fresh offals. Investigations are described in which a range of offals was vacuum-packaged in an effort to extend the shelf-life of the fresh material.
J T, Patterson, P A, Gibbs
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Performance of an electrostatic actuated micromirror in a vacuum and non-vacuum packaging
IECON 2012 - 38th Annual Conference on IEEE Industrial Electronics Society, 2012Experimental results of micromirrors sealed in vacuum and non-vacuum environments are presented. The micromirror is 1.0 mm in diameter and is supported by four electrostatic repulsive actuators. The micromirror exhibits linear out-of-plane motion and rotational motion in two axes.
Imran Khan +4 more
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Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals
Meat Science, 2016This study evaluated quality attributes of beef aged as subprimals versus as steaks. Paired subprimals (n=5 pairs of five subprimal types) were selected and assigned to a treatment: (1) aging as vacuum-packaged steaks (portioned 7 d postmortem), or (2) aging as vacuum-packaged subprimals (portioned into steaks after each aging period: ribeye, 28 d ...
L. Clay Eastwood +4 more
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Vacuum-Packaging Technology for IRFPAs
IEEJ Transactions on Sensors and Micromachines, 2010We developed vacuum-packaging equipment and low-cost vacuum packaging technology for IRFPAs. The equipment is versatile and can process packages with various materials and structures. Getters are activated before vacuum packaging, and we can solder caps/ceramic-packages and caps/windows in a high-vacuum condition using this equipment. We also developed
Takeshi Matsumura +5 more
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Vacuum Packaged Micromachined Gyroscope
2006 1st IEEE International Conference on Nano/Micro Engineered and Molecular Systems, 2006In this paper, we present work on the design, fabrication, readout technique and vacuum packaging of z-axis gyroscopes. A vacuum package that houses the gyroscope and its control electronics has bee built and tested. The entire gyroscope package including control electronics is approximately phi42 times 24mm in dimensions.
Anping Qiu +4 more
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Reliability of vacuum packaged MEMS gyroscopes
Microelectronics Reliability, 2005The greatest challenge for the successful commercialization of MEMS (micro-electro-mechanical system) technology is proving its reliability. Of concern in particular are the reliability and long-term stability of wafer level vacuum packaged MEMS gyroscope sensors subjected to cyclic mechanical stresses at high frequencies. In this study, we carried out
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Vacuum Soldering in Electronics Packaging
SMTA International, 2002ABSTRACT Vacuum soldering has long been a common joining technique for various applications, mainly dealing with hard soldering (brazing) without flux, where vacuum is used as an atmosphere, which sufficiently prevents oxidation through low residual partial gas pressures and partially removes oxides.
Gunter Hagen, Klaus Wolter, Armin Wagner
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Meat Science, 1994
In order to study the factors influencing the relatively poor keepability of pork compared with beef, a study with wild boar meat was carried out. Microbiological and sensory quality traits of vacuum-stored wild boar (Sus scrofa scrofa) cuts of M. longissimus dorsi (longissimus) at 0°C were determined after 1, 10, 28, 42, 56, 70, 84 and 98 days and of ...
R H, Boers, K E, Dijkmann, G, Wijngaards
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In order to study the factors influencing the relatively poor keepability of pork compared with beef, a study with wild boar meat was carried out. Microbiological and sensory quality traits of vacuum-stored wild boar (Sus scrofa scrofa) cuts of M. longissimus dorsi (longissimus) at 0°C were determined after 1, 10, 28, 42, 56, 70, 84 and 98 days and of ...
R H, Boers, K E, Dijkmann, G, Wijngaards
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Vacuum packaging cuts contamination
World Pumps, 2020Hazard analysis and critical control point principles (HACCP) cover compressed air in food packaging, yet that control is missing when it comes to vacuum packaging. This article examines how vacuum pumps can minimise contamination and avoid common pitfalls.
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