No relationship between sensory thresholds of panelists for creatine and their ability to detect differences in flavor intensity of beef prepared in a consumer type microwave oven (12OV; 55 0 watts) and a conventional oven was found. The flavor of beef cooked in an institutional type microwave oven (220V; 1050 watts) was rated more intense than conventionally cooked beef. However, the flavor of beef prepared in a consumer type microwave oven (115V; 500 watts) was evaluated as less intense than conventionally cooked beef. The creatinine content of microwave cooked roasts was greater than conventionally prepared roasts. Correlation between flavor intensity and creatinine content was statistically significant in only one part of this research.

The objectives of this research were to compare processing of green beans at 15 psig with processing at ten psig to determine if differences in ascorbic acid retention, energy consumption and eating quality would result. Green beans were processed, according to current USDA recommendations (ten psig for 20 minutes), at ten psig for 43 minutes, and at 15 psig for 15 minutes. A significant difference among the three treatments was found in energy consumption, with processing beans at ten psig for 43 minutes requiring significantly more energy than the other two treatments. There were no significant differences among the three treatments in ascorbic acid retention as determined by the 2,4 dinitro‐phenyl hydrazine method, and in eating quality as indicated by the results of triangle sensory tests, or in Warner‐Bratzler shear values.

A search is reported for excited τ-leptons and leptoquarks in events with two hadronically decaying τ-leptons and two or more jets. The search uses proton-proton (pp) collision data at $$ \sqrt{s} $$ s = 13 TeV recorded by the ATLAS experiment during the Run 2 of the Large Hadron Collider in 2015–2018. The total integrated luminosity is 139 fb−1. The excited τ-lepton is assumed to be produced and to decay via a four-fermion contact interaction into an ordinary τ-lepton and a quark-antiquark pair. The leptoquarks are assumed to be produced in pairs via the strong interaction, and each leptoquark is assumed to couple to a charm or lighter quark and a τ-lepton. No excess over the background prediction is observed. Excited τ-leptons with masses below 2.8 TeV are excluded at 95% CL in scenarios with the contact interaction scale Λ set to 10 TeV. At the extreme limit of model validity where Λ is set equal to the excited τ-lepton mass, excited τ-leptons with masses below 4.6 TeV are excluded. Leptoquarks with masses below 1.3 TeV are excluded at 95% CL if their branching ratio to a charm quark and a τ-lepton equals 1. The analysis does not exploit flavour-tagging in the signal region.

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