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chemicals (SS and hydrogen peroxide) released by the dehairing process from coming in contact with dehided carcasses. Concerns with chemical dehairing include the corrosiveness and hazardous potential of the sul des and their potential effect on the skin and mucus membranes of workers (Edwards and Fung 2006). Moreover, recycling systems are needed to treat and recover the liquid waste generated by dehairing (Edwards and Fung 2006). In contrast to cattle, pigs and chickens are rarely skinned, as they are scalded (with hot water that may contain wetting agents or alkali at up to 66 C) immediately after bleeding (Gill and Bryant 1992; Bolton et al. 2002). Scalding and singeing are known to cause up to 4.5 log10 CFU/cm2 reductions of total aerobic bacteria and 6.0 log10 CFU/cm2 reductions of pathogens, such as S. Typhimurium and C. jejuni, on poultry (Yang et al. 2001) or swine carcasses (Gill and Bryant 1992; Yu et al. 1999). However, despite these potential reductions in microbial counts, contamination levels may increase on scalded pork carcasses during subsequent polishing and/or mechanical shaving (Gill and Bryant 1992; Gill and Jones 1997a; Yu et al. 1999; Gill et al. 2000), and on poultry carcasses during chilling. Therefore, there is a need for strict hygiene control and additional decontamination strategies in the slaughtering and chilling process, in order to reduce microbial contamination on carcasses and maintain it at low levels.

M i=1 M i=1 nf M i=1 p(xi ) log2 [P(xi )]

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Sodium chloride (NaCl) is involved in water holding, rmness, taste, and avor, as well as the microbiological safety of meat products (Puolanne et al 2001) NaCl usually ranges from 0% in salt-free products to 4% in sterilized products In meat processing, typically 2% 3% salt is incorporated in the product formulation (Claus et al 1994) Sodium chloride increases water binding in meat linearly from 0 to 08 10 ionic strengths in the water phase (Hamm 1972; Offer and Knight 1988) This corresponds to less than 5% NaCl in lean meat, provided that the water content is about 75% (Ruusunen and Puolanne 2005) Salt induces important changes in myo brils Negative protein charges are increased because chloride ions are more strongly bound to the proteins than sodium ions.

Therefore, we now calculate the probably of the fourth review from the test as set being either pos or neg :

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Note: You can also create animation programmatically using ActionScript to change the properties of an object, symbol, or instance. For more information about the ActionScript language, see 12, Understanding the ActionScript Language, on page 203. For detailed information about using ActionScript elements, see the online ActionScript Dictionary in the Help menu.

According to Hamm (1972), this causes repulsion between the myo brillar proteins (myo laments), which results in a swelling of myo brils or even a partial solubilization of laments Offer and Knight (1988) indicate that the selective binding of chloride ions to the myo brillar proteins causes a loosening of the myo brillar lattice, due to a repulsion between the molecules of myosin laments breaking down the shaft of the lament Moreover, sodium ions are pulled very close to the lament surfaces by the proteins electrical forces This increases osmotic pressure within the myo brils, causing the lament lattice to swell The factors inhibiting the unlimited swelling are the actomyosin cross-bridges between the laments and Z-lines In sausage meat, the sarcomere alteration depends on the interaction of the ionic strength with the processing conditions, particularly of the mincing and mixing conditions (Ripoche et al 2001).

56 M Stone, Cross-Validatory Choice and Assessment of Statistical Predictions, Journal of the Royal Statistical Society, 36: 111 147, 1974 57 A N Tikhonov, V Y Arsenin, Solutions of Ill-Posed Problems Washington DC: Winston & Sonst, 1977 58 N Tschichold-Guerman, Generation and Improvement of Fuzzy Classi ers with Incremental Learning Using Fuzzy Rulenet Proceedings of the 1995 ACM Symposium on Applied Computing, Nashville, Tennessee, 1995, ACM Press, New York 59 A Tsymbal, The Problem of Concept Drift: De nitions and Related Work Technical Report TCD-CS-2004-15, Department of Computer Science, Trinity College Dublin, Ireland, 2004 60 G C van den Eijkel, JCA van der Lubbe, E Backer, Fuzzy Incremental Learning of Expert Rules for a Knowledge-Based Anesthesia Monitor Fourth European Congress on Intelligent Techniques and Soft Computing Proceedings, EUFIT 96, Verlag Mainz, 1996, pp 2056 2060 61 L X Wang, J M.

Comminution alone enhances the meatsetting properties, in that the thermal stabilities of myosin and actin are modi ed and protein salt-solubility is increased (Fern ndezMart n et al 2002)..

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