Therefore, these ingredients could be useful for frankfurter-type sausages production as nitrite replacers.Given the more recent interest in its flavour enhancing potential, the effects of the addition of glucosamine or glucosamine caramel on both technological and consumer acceptability of regular and reduced salt breakfast sausages were studied. A 2 × 3 complete factorial design was used with salt level (regular salt, RS (1.1%) and low salt, LS (0.825%)) and formulation treatment (control, GlcN - glucosamine (1%), CAR - glucosamine caramel (1% GlcN equivalent)) as main effects. Raw or cooked sausages were analyzed for CIE L*, a* and b*, physical and textural properties and consumer acceptance. Different salt levels did not affect the pH of meat batter, while the reduced salt treatment resulted in higher cook loss. On the contrary, addition of GlcN and CAR reduced the pH of sausage with no effect on cook loss. Neither salt levels nor treatment formulation affected the textural attributes of sausages. The inclusion of CAR significantly reduced L* value and increased redness (a*) and yellowness (b*) of cooked sausages. Salt reduction resulted in decreased a* and b* values in raw batter; the effect which disappeared in cooked sausages. Glucosamine caramel increased the overall and flavour acceptability score of low salt breakfast sausages. The present study showed that glucosamine caramel could potentially improve the flavour of low salt breakfast sausage with limited effect on textural attributes.The Spanish market offers a greater variety of Iberian pork products. The aim of this paper is to determine the perception of consumers of several aspects of Iberian pig production and animal welfare depending on the consumers' characteristics. Consumers from two Spanish regions (n = 403) answered a questionnaire about their beliefs and the importance of pig production, their purchase intentions and their willingness to pay. Consumers were segmented according to their level of knowledge about Iberian pig production. The results of this work indicate that consumers have poor knowledge about Iberian pig production. Even so, consumers show a remarkable preference for Iberian products, especially when the animals are reared freely and in natural conditions, giving great importance to animal welfare. Consumer preferences indicate the importance of emphasizing Iberian traditional pig product characteristics on the label to promote their purchase choices.For evidence evaluation of the physicochemical properties of glass at activity level a well-known formula introduced by Evett & Buckleton [1,2] is commonly used. Parameters in this formula are, amongst others, the probability in a background population to find on somebody's clothing the observed number of glass sources and the probability in a background population to find on somebody's clothing a group of fragments with the same size as the observed matching group. Recently, for efficiency reasons, the Netherlands Forensic Institute changed its methodology to measure not all the glass fragments but a subset of glass fragments found on clothing. Due to the measurement of subsets, it is difficult to get accurate estimates for these parameters in this formula. We offer a solution to this problem. The heart of the solution consists of relaxing the assumption of conditional independence of group sizes of background fragments, and modelling the probability of an allocation of background fragments into groups given a total number of background fragments by a two-parameter Chinese restaurant process (CRP) [3]. Under the assumption of random sampling of fragments to be measured from recovered fragments in the laboratory, parameter values for the Chinese restaurant process may be estimated from a relatively small dataset of glass in other relevant cases. We demonstrate this for a dataset of glass fragments collected from upper garments in casework, show model fit and provide a prototypical calculation of an LR at activity level accompanied with a parameter sensitivity analysis for reasonable ranges of the CRP parameter values. Considering that other laboratories may want to measure subsets as well, we believe this is an important alternative approach to the evaluation of numerical LRs for glass analyses at activity level.Unsafe drinking water leads to millions of human deaths each year, while contaminated wastewater discharges are a significant threat to aquatic life. To relieve the burden of unsafe water, we are in search of an inexpensive material that can adsorb pathogenic viruses from drinking water and adsorb toxic residual chlorine from wastewater. To impart virus and chlorine removal abilities to cellulosic materials, we modified the primary hydroxyl group with a positively charged guanidine group, to yield guanidine modified cellulose derivatives. Microcrystalline cellulose (MC) bearing covalently bonded guanidine hydrochloride (MC-GC) and hydrogen-bonded guanidine hydrochloride (MC-GH) were synthesized, and electrospun into nanofibers after blending with the non-ionogenic polyvinyl alcohol (PVA), to produce large pore sized, high surface area membranes. The MC-GC/PVA and MC-GH/PVA nanofibers were stabilized against water dissolution by crosslinking with glutaraldehyde vapor. The water-stable MC-GC/PVA mats were able to remove more than 4 logs of non-enveloped porcine parvovirus (PPV) and enveloped Sindbis virus and reached 58% of chlorine removal. The MC-GC/PVA nanofibers demonstrated better performance for pathogen removal and dechlorination than MC-GH/PVA nanofibers. This first study of MC-GC/PVA electrospun mats for virus removal shows they are highly effective and merit additional research for virus removal.Using the best-fit ellipse method, single bullet impacts in thin sheet metal were assessed to investigate the accuracy of impact angle estimation. When a bullet passes through a metal panel, the yielding nature of metal causes changes to the metal surface and the resultant hole. Bezafibrate This deformation of the metal complicates the assessment of single impacts using the ellipse method. Determining the correct impact angle may not be obvious and results in considerable errors between the known and calculated angle. To determine if the calculated angle varies in any particular way to the known angle, impacts were created on metal panels using six different types of 9 mm ammunition and seven angles from 90° to 14°. Impact angles, determined using the ellipse method, were compared with known firing angles and the error pattern assessed. The results show an error pattern with a significant quadratic relationship for three ammunition types, with the error pattern for the remaining three ammunitions not explained by a quadratic formula and requiring further study.