Sentence examples for beef tissue from inspiring English sources

This created a lesion 5 mm across and 5 mm deep in beef tissue while raising the focal temperature 23 degrees C. Ablation is within the capabilities of a catheter phased array transducer integrated into a diagnostic ultrasound scanner.

The contaminant levels in beef tissue showed a strong positive relationship with the contaminant level in the feed.

As an example, the PCDD/F concentration in beef tissue may increase by up to 10 pg TEQ/g fat at the relatively low contamination level of 5 pg TEQ/g in feed (Table 7).

In New Jersey, the agriculture commissioner, Charles Kuperus, said that infectious beef tissues had not entered the food supply and that New Jersey farmers and veterinarians were being urged to be extra vigilant.

The results from this study provide insight into the direct genetic control of host genes on fatty acid composition of beef tissues and will facilitate designs of genetic selection and/or genetic based diet management to improve fatty acid composition in beef cattle.

Since beef tissues used in pink slime are predisposed to E. coli and salmonella contamination, the filler is treated with ammonium hydroxide to kill the pathogens, before being mixed into ground beef as an additive.

The hamburger, assembled from tiny bits of beef muscle tissue grown in a laboratory and to be cooked and eaten at an event in London, perhaps in a few weeks, is meant to show the world — including potential sources of research funds — that so-called in vitro meat, or cultured meat, is a reality.

Troponin protein complex containing troponin I, T, and C was isolated from beef cardiac tissue via column chromatography.

The final temperature of the sausage mixture should not exceed 18°C if pork fatty tissues are used, and 2°C if beef fatty tissues are used.

For high-emulsion stability it is necessary to reach a minimum emulsifying temperature of 45°C for pork and 50°C for beef fatty tissues.

These findings provide evidence that the genetic background should be taken into account while devising diet-based strategies to manipulate fatty acid composition of beef cattle tissues.