Anti-Salmonella Polyclonal antibody

This study investigated the variation in texture, flavor, heterocyclic aromatic amines (HAAs) and sensory evaluation of pre- and post-rigor roasted lamb. Topside muscles were collected from twenty-eight lamb carcasses at 1 h, 6 h, 12 h, 1 d, 3 d, 5 d and 7 d postmortem and then roasted at 180 degrees C for 8 min. According to the pH and shear force (SF) values, the lamb muscles at 1-12 h, 1 d and 3-7 days postmortem were considered to be in the phases of pre-rigor, rigor and post-rigor, respectively. Pre-rigor roasted lamb showed a lower roasting loss, while the post-rigor roasted lamb showed a lower SF value. Higher concentrations of total volatile compounds were found at 3 days postmortem. The total contents of HAAs were significantly lower in pre-rigor roasted lamb compared to the post-rigor roasted lamb (P < .05). Overall, it was concluded that both pre- and post-rigor "roasted lamb" have their own special properties.

In this paper Se NPs have been synthesised through precipitation technique by using different sorts of solvents such as sodium hydroxide, tin chloride, sodium borohydride, hydrochloric acid and citrus acid so as to consider its antibacterial activities. These Se NPs are characterised by experimental techniques such as UV-Vis spectrophotometer, SEM, TEM, FT-IR, XRD, EDX and antibacterial activities. Powder XRD analysis reveals the hexagonal phase (HCP) of Se NPs with average particle size of 27 nm. SEM and TEM reveal agglomerated spherical images with spherical shape and EDX spectra of the pure Se NPs show the peaks of pure selenium. Maximum absorption occurs in the range of 200-400 nm with an energy band gap of 3.58 eV. Presence of different functional groups liable for the production and stability of the Se NPs was confirmed by FT-IR spectrum. The antibacterial activity was achieved against two Gram-negative microorganisms (Escherichia coli, Salmonella typhi) and two Gram-positive microorganisms (Staphylococcus aureus, Streptococcus epidermidis).