From 1,417 leaf samples with Soybean mosaic virus (SMV)-like symptoms collected from about 1,500 fields of 117 counties of 13 provinces in Southern China during 2004 to 2006, 201 SMV isolates were obtained after biological purification with single-lesion isolation and serological determination. Based on disease reactions on 10 differentials used in China as a representative from various reported differential cultivar systems, the isolates were grouped into 12 strains. Among them, eight were the same as those previously reported from Northeast China and the Huang-Huai Valleys while the other four were new and were designated as SC18, SC19, SC20, and SC21. Strains SC15 and SC18, which were predominant and widespread in Southern China, accounted for 32.3 and 26.4% of the total isolates and were distributed in 9 and 10 provinces, respectively. Thus far, 21 strains have been identified in the three soybean-producing regions in China under the uniform differentials system. According to their responses on the 10 differentials, the strains were clustered into five groups at similarity coefficient 0.6. Among them, SC15 in cluster V is the most virulent strain because it infects all differentials. Therefore, specific attention should be placed on control of its prevalence in soybean production.
The objectives of this study were to evaluate protein thermal stability, water-protein interaction, microstructure, and protein conformation between PSE-like and normal chicken breast meat batters. Sixty pale, soft, and exudative (PSE)-like (L*>53, pH24 h<5.7) and 60 normal (46
Chilling procedures have been widely used in livestock abattoirs since the development of refrigeration systems. The major criteria when applying chilling regimes is not only complying with regulations, but economic concerns, and also meat safety and quality assurance requirements. Given recent developments, an updated review is required to guide the industry to choose the best chilling method and to inspire the development of new approaches to chilling. Thus in this paper, the quality and microbial safety of beef, lamb, pork, venison, and bison resulting from different chilling treatments has been reviewed, as well as the underlying mechanism(s) for the different impacts on meat quality traits as a result of different chilling regimes. The effect of fast chilling on the tenderness of beef and lamb is a focus, as some new findings, have recently been reported, while multistep chilling is highlighted as it incorporates the advantages of fast chilling to reduce carcass weight loss, resulting in similar quality improvements as found with slow chilling. It is, suggested, that if spray chilling can be combined with the second phase of multi‐step chilling, it will benefit the meat industry in terms of both meat quality and safety. Future studies should focus on combinations of chilling methods with new technologies, such as medium voltage electrical stimulation, muscle stretching, or ultrasound and so on, to move meat quality and safety to a new level.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.