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Highlights • Two methods of lime modification, wet and dry were considered for evaluating the rutting performance of bituminous mixes. • Wet mixes (with 30% lime in binder) showed better resistance to rutting compared to dry mixes (with 1.5% lime as filler). • Lime modification has been found to be more effective in improving the rut resistance at higher temperatures. Abstract Hydrated lime has conventionally been used in bituminous mixes primarily for improving the moisture damage resistance of bituminous mixes. Most of the available literature is about studies conducted on mixes in which lime was added as filler. The present study explores the effect of different proportions of hydrated lime added by two different methods (wet and dry) on the rutting performance of bituminous mixes. The rutting characteristics of unmodified and lime modified binders were evaluated in terms of superpave binder rutting parameter (G∗/sinδ) and non-recoverable creep compliance (J nr ). Mix rutting performance was measured in terms of E∗, E∗/sinφ, flow number and accumulated strain measured in dynamic creep test. Rutting performance of mixes improved significantly by lime modification. Wet method of addition of lime has significantly higher beneficial effect than the dry method. Flow number determined at 60 °C demonstrated the beneficial effect of lime more distinctly compared with the dynamic creep test conducted at 40 °C. It was also observed in this study that the beneficial effect of lime addition in reducing rutting (which is a high temperature phenomenon) was realized more at higher mix temperatures. [ABSTRACT FROM AUTHOR]

Abstract: This study was conducted with an objective to improve the tenderness of tough buffalo meat using ammonium hydroxide. Buffalo meat chunks from Biceps femoris muscle were marinated with distilled water (control), 0.1%, 0.5% and 1.0% solution of ammonium hydroxide for 48h at 4±1°C and subjected to various physico-chemical analysis and ultrastructural studies. Ammonium hydroxide increased (P <0.05) the pH, water holding capacity (WHC), collagen solubility, total and salt soluble protein extractability and cooking yield. Reduction (P <0.05) in Warner–Bratzler shear force values were observed in all ammonium hydroxide treated samples compared to non-treated control. Electrophoretic pattern of muscle proteins exhibited reduction in the intensity and number of certain protein bands for 0.1% and 0.5% ammonium hydroxide treated samples compared to control. Scanning and transmission electron microscopy also revealed breakdown of endothelium layers surrounding muscle fibers and weakening of Z-discs respectively, in treated samples compared to controls. These results suggest that ammonium hydroxide might be used to tenderize tough buffalo meat. [Copyright &y& Elsevier]

Abstract: The antioxidant and antimicrobial efficacy of grape seed extract (GSE) was studied in restructured mutton slices (RMS) under aerobic and vacuum packaging conditions during refrigerated storage. The RMS treated with grape seed extract (GSE) had significantly (P<0.05) lower thiobarbituric acid reactive substance (TBARS) values and free fatty acids (FFA) % compared to control (C) and butylated hydroxy anisole (BHA) treated RMS during storage at 4±1°C. Addition of GSE significantly (P<0.05) reduced the total psychrophilic and coliform counts in RMS during refrigerated storage. The GSE treated mutton slices recorded significantly (P<0.05) superior scores of color, flavor, juiciness and overall palatability than C and BHA treated RMS. The TBARS values, FFA % and microbial counts increased significantly (P<0.05) during storage. It can be concluded that GSE has excellent antioxidant and antimicrobial properties compared to control and BHA treated RMS during refrigerated storage under aerobic and vacuum conditions. [Copyright &y& Elsevier]