M. Longissimus lumborum from 16 wild boars was analysed 48 and 360-h post-mortem in order to evaluate the effect of storage on the quality of meat from the feral wild boar. The pH of M. longissimus lumborum measured 5.72 (48 h) and increased after storage by 0.09. The colour parameters were not affected by storage þ2 C, and were typical for game meat. The effect of chilled storage was observed in form of the following changes: a decrease in free water percentage and drip loss, and an increase of meat plasticity. A significant decrease has been recorded in the Warner-Bratzler force difference, initial biting force and biting peak force. The storage time did not affect the proximal chemical composition of the wild boar meat. The microbial growth of wild boar meat increased gradually during chilled storage. On the basis of the presented results, it can be concluded about no signs of negative effect of chilled storage on the quality of meat of the wild boar. HIGHLIGHTS The 14-day storage period at þ2 C allows for the development of desirable textural traits of meat from wild boar. The wild boar meat stored for 14 days characterised with proper microbiological quality. The wild boar meat revealed some attributes of abnormal quality.
The paper describes a new conjugate gradient algorithm for large scale nonconvex problems with box constraints. In order to speed up the convergence the algorithm employs a scaling matrix which transforms the space of original variables into the space in which Hessian matrices of functionals describing the problems have more clustered eigenvalues. This is done efficiently by applying limited memory BFGS updating matrices. Once the scaling matrix is calculated, the next few iterations of the conjugate gradient algorithms are performed in the transformed space. The box constraints are treated efficiently by the projection. We believe that the preconditioned conjugate gradient algorithm is competitive to the L-BFGS-B algorithm. We give some numerical results which support our claim.
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