Kenwood Th 75e Manual Muscle

Kenwood TH-75A TH75A Dual Band HTKenwood TH-75A2M/440 HTDiscontinued!Replaced bythePlease checkourDiscontinued Amateur Handheld Transceivers. 20 Memories. Dual Receive. Encode/Decode Built In.

1. Kenwood Th 75e Manual Muscle Diagram
2. Kenwood Th 75e Manual Muscles

Cross Band Operation. Auto Battery Saver Circuit. Multi Scan FunctionThe Kenwood TH-75A is a dual-band HT for 144 and 440 MHz. This radio features dual receive with dual displays.

You can adjust the volume on the main and sub band from the top of the radio. Auto repeater offset is featured for 2 meters. Enjoy ten memories per band. Multiple scanning modes are supported with carrier operated or time operated scanning. There is an auto-battery saver circuit and and auto-power off function.The receive range of this HT is: 140-164 and 438-450 MHz. Two RF output levels are provided: 5.0/0.5 watts (with 12VDC input). 2.28 x 7.05 x 1.16 inches 1.15 Lbs.

(58x179x30mm 520g).

Two infrared systems set at an intensity of 4777 W/m 2 with peak emission wavelengths of 2.5 and 3.5 µm were used to produce biltong by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the biltong produced was assessed by quantifying viable heterotrophic microorganisms using a most probable number (MPN) method and by verifying the presence of presumptive Escherichia coli in samples produced using infrared and conventional convective drying.

The two infrared drying systems reduced the heterotrophic microbial burden from 5.11 log 10 MPN/g to 2.89 log 10 MPN/g (2.5 µm) and 3.42 log 10 MPN/g (3.5 µm), respectively. The infrared systems achieved an up to one log higher MPN/g reduction than the convective system. In biltong samples produced by short wavelength (2.5 µm) infrared drying, E. Coli was not detectable. This study demonstrates that the use of short wavelength infrared drying is a potential alternative to conventional convective drying by improving the microbiological quality of biltong products while at the same time delivering products of satisfactory quality. Sample preparationBeef samples were procured from a local supermarket butchery (Pietermaritzburg, South Africa).

They consisted of cuts from the loin region of a slaughtered beef carcass and were sliced along the muscle fibres to dimensions of 150×25 mm at a thickness of either 5, 10 or 15 mm using a commercial meat slicer (model 610; Hobart Corp., Troy, OH, USA) under aseptic conditions. Upon slicing, the samples were packed in sterile polyethylene bags, heat sealed (Kenpak heat sealer; Fisher Scientific, Waltham, MA, USA) and transported to the laboratory within an hour after packaging, where they were refrigerated at 4°C before the commencement of the marinating process.Approximately 500 g of sliced beef was marinated for 6, 12 and 24 h in salt (12.6% w/w) and spice marinade. The marinade was prepared in sterile containers using autoclaved warm demineralised water and a commercial spice formulation (Nice ‘n Spicy; Biltongmakers, Cape Town, South Africa) at a concentration of 14% spice formulation w/w as recommended (Heinz et al., ).

The moisture content of the beef samples was determined before and at the end of the marinating process using the AOAC 950.46 standard method (AOAC, ). Drying experimentsEach of the three 500 g marinated beef slice batches (6, 12 and 24 h), was dried at a temperature of 25±1°C in a mechanical oven (Prolab, Johannesburg, South Africa) to a moisture content of 20±1% wet basis (wb), which is the typical moisture content of commercial biltong. Drying runs were repeated three times for each marinating treatment.

This process was repeated by drying the samples using either a short wavelength (SW) infrared heater (peak emission wave-length=2.5 µm, QC-121240; Omega, Manchester, UK), or a long wavelength (LW) infrared heater (peak emission wave-length=3.5 µm, QF-121210; Omega). Both infrared heaters were set to deliver the same infrared intensity of 4777 W/m 2 at the product’s surface. The temperature of all meat samples analysed was monitored using K-type thermocouples (TT-K-24-25; Omega) and logged automatically using a data logger (OM-DAQ-USB-2401; Omega). When the samples reached the target moisture level of 20±1% wb, which was typically reached after 191.4±57.6, 35.1±8.6 and 10.4±3.3 h, for the convective, LW and SW drying systems, respectively, drying was stopped and the dried samples were stored in sterile polyethylene Ziploc bags (Victoria Packaging, Pietermaritzburg, South Africa) prior to analysing meat colour, texture and microbiological quality. Assessment of meat colour and textureThe colour of the dried product was measured relative to the marinated product using a Hunterlab colorimeter (Colourflex EZ; Hunterlab, Reston VA, USA), with an instrument port size of 60 mm and an aperture size of 31.5 mm (1.26 inches). The instrument was calibrated using black and white standardisation tiles. The samples were prepared according to the American Meat Science Association guidelines (AMSA, ), then the lightness (L.), redness (a.) and yellowness (b.) values were measured using Illuminant A at an observation angle of 10° as recommended (AMSA, ).

For each sample, readings were replicated thrice. Texture profile was measured using a texture analyser (TA.XT plus; Stable Micro Systems, Godalming, UK) with a load cell capacity of 30 kg. The test was conducted at a crosshead speed of 5 mm/sec using a rectangular Warner Bratzler probe. Samples were deformed to 50% of their original thickness in two successive bites with no rest time between the bites. Each sample was tested three times by changing the deformation points in a way that the sample was first divided into three equal parts, then their approximate centres were marked and used as deformation points.

Force deformation curves were generated using Exponent® software (Stable Micro Systems), yielding information on product hardness, gumminess, cohesiveness, resilience, chewiness and springiness. Quantification of heterotrophic microorganismsThe most probable number (MPN) of heterotrophic microorganisms per g of food material was established using an MPN standard procedure (Health Canada, ), but instead of selective media, standard 1 nutrient broth (Merck, Darmstadt, Germany) was used for the quantification of heterotrophic microorganisms.

A representative 10 g sample of the material to be analysed (sliced fresh beef, biltong spice, 6/12 and 24 h marinated beef, convective/LW and SW dried meat) was obtained by aseptically cutting off pieces of biltong from its respective batch. Its mass was measured using an electric balance by putting it in a preweighed, autoclaved (20 min at 121°C) Erlenmeyer flask. Sterile peptone water (containing 1 g peptone and 8.5 g NaCl per L distilled water, pH=7) was then added to the 10 g biltong sample in the flask to a total mass of 100 g. This mixture was then homogenised in a sterilised food processor (FP120; Kenwood, Tokyo, Japan) for 2 min at 2500 rpm.

This undiluted homogenate (the 10 –1 dilution) was used to prepare subsequent decimal dilutions using sterile peptone water typically up to the 10 –5 dilution. One mL samples of each serial decimal dilution was used to inoculate five parallel MPN tubes containing 5 mL sterile standard 1 nutrient broth (Merck).

The MPN tubes were incubated in the dark in a temperature-controlled incubator (Heraeus BB 6220; Heraeus, Hanau, Germany) at 30±2°C for 48 h to safeguard the detection of slow-growing heterotrophic microorganisms. Positive tubes showing growth were recorded after the incubation process. This procedure was also applied to the freshly sliced beef samples, the biltong spice and the marinated beef slices. The MPN values were established as log 10 MPN of viable heterotrophic microorganisms per gram of sample material with a 95% confidence interval established according to Garthright and Blodgett.

Detection of presumptive Escherichia coliEach positive MPN tube generated in the MPN procedure for the quantification of heterotrophic microorganisms was thoroughly mixed and, by using a sterile inoculating loop, a sample was streaked onto Eosin Methylene Blue (EMB) agar (Merck) to verify the presence of presumptive Escherichia coli. The EMB plates were incubated for 24 h at a temperature of 37±2°C in a temperature-controlled incubator (Heraeus BB 6220; Heraeus) and thereafter visually inspected for the presence of nucleated, dark colonies with a green metallic sheen that is indicative of the presence of E. Coli (Leininger et al., ).

Coli ATCC8739 and Salmonella typhimurium ATCC14028 served as lactose positive and negative control. Changes over time in moisture content of biltong slices of various thicknesses that were marinated for 6, 12 and 24 h.The temperature of meat slices during the drying process employed to produce biltong varied with the marinating duration, thickness of slices and the systems used to dry the meat.

Kenwood Th 75e Manual Muscle Diagram

Biltong produced using conventional drying was assumed to be at about the equipment setpoint temperature and is, therefore, not discussed in this section. Variations of average product temperature with marinating duration, product thickness and the infrared system used to dry meat samples to produce biltong are shown in. Three-dimensional representation of the variation of average product temperature with drying system, slice thickness and marinating duration of biltong samples. Samples were marinated for 6, 12 and 24 h in a salt and spice marinade, then dried using a long (A) and a short wavelength (B) infrared heater.The average core temperature of meat samples dried under the LW infrared heater was 58.49°C.

It is evident that the average core temperature increased concomitant with meat slice thickness from 5 to 10 mm, then decreasing with a further increase in product thickness, from 10 to 15 mm. The marinating duration had a similar effect on the average core product temperature, which increased between 6- to 12-h marinating duration and then decreased with a further increase in the marinating duration.

Slices that were dried using the SW infrared heater showed core temperature decrease with increasing thickness, with the 5 mm thick samples having the highest average core temperature of between 86-93°C. The average core temperature increased with an increase in marinating duration, with 24-h marinated samples recording the highest average core temperature.The product colour (L.a.b.) values and textural characteristics are shown in. These meat quality attributes were affected by both the drying system and the marinating process used, but were similar to a typical commercial biltong sample analysed in parallel. Material analysedHeterotrophic microorganismsE.

Colilog 10 MPN/g9 5% confidence interval (lower/upper limit)log 10 MPN/g95% confidence interval (lower/upper limit)Sliced fresh beef5.114.66/5.571.360.89/1.83Biltong spice4.153.75/4.55nd–6 h marinated beef slices4.113.66/4.571.110.65/1.5612 h marinated beef slices3.142.74/3.541.110.65/1.5624 h marinated beef slices3.232.81/3.641.110.65/1.56Convective dried biltong3.893.40/4.390.850.39/1.39LW infrared dried biltong3.423.10/3.800.650.04/1.26SW infrared dried biltong2.892.40/3.39nd–. ProductMicrobiological quality parameterSatisfactory/acceptable or not exceeding (CFU per g)ReferencesFresh/raw beefTotal viable count10 5/10 6MSC E. Coli10 2/10 3MSC E. Coli10 2/10 3DGHM Minced meatAerobic colony count5×10 6/nsDGHM Aerobic colony count5×10 5/5×10 6Eurpean Commission E.

Coli10 2/10 3DGHM E. Coli50/5×10 2Eurpean Commission Preserved meat/RTE foodAerobic colony count10 6/10 7CFS E. Coli20/10 2CFS Dried herbs and spicesE. Coli10 3/10 4DGHM. CFU, colony forming unit; E. Coli, Escherichia coli; ns, not specified; RTE, ready-to-eat.The marinating process also controlled microbial growth as demonstrated by a clear reduction in the initial MPN/g value of 5.11 log 10 for fresh beef to 3.14 for beef slices that had been marinated for 12 h.

An additional marinating from 12 to 24 h did not appear to provide an additional reduction in the microbial burden observed.E. Coli is a well-established hygiene indicator used to assess the presence of faecal contamination and the sanitary conditions during food preparation and processing (Reij and den Aantrekker, ).

Presumptive E. Coli colonies were not detected in biltong that was dried under the SW infrared heater and in the biltong spice. Coli was detected in marinated beef samples but at a level of 0.89 log 10 MPN/g. Product moisture contentA limited number of studies report on the diffusion dynamics of water into the hydration sites of marinated meats as a function of their geometrical configurations (Yusop et al., ). Marination is a process that is driven primarily by the prevailing osmotic gradients of the process (Sams, ). A drop in the sample moisture content at the initial 0- to 6-h marinating interval is expected due to the diffusion of water out of the muscle tissue concomitant with the uptake of salt (a typical commercial biltong spice formulation contains approximately 90% salt) into the meat slices. This process will proceed to a point (in this case, close to the 6-h marinating duration) where the osmotic equilibrium shifts due to the increase in water binding sites in the samples.

The 15 mm thick samples are expected to record the highest moisture content, due to a higher relative proportion of myofibrils that constitute the primary hydration sites in marinated meat products (Yusop et al., ). In general, the marinating duration and the product thickness had no significant (P≥0.05) effect on the moisture content of the marinated beef samples.

Product colour and textureThe L. index indicates the lightness or darkness of a food sample in a range from black (0) to white (100). Increasing marinating time increased spice uptake, thus yielding a darker product. Darkening of food samples during drying can be caused by non-enzymatic browning (Maskan, ), with the product temperature being the major controlling factor.

Kenwood Th 75e Manual Muscles

Higher drying temperatures may have increased the occurrence of non-enzymatic browning as evidenced by the SW infrared heater producing the darkest products. The marinating duration had no significant (P≥0.05) effect on the L. values of the dried biltong products.

Although the products dried with the SW infrared heater were significantly (P.