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Chicago, IL, United States

Mca Inc. | Date: 2009-10-07

Plastic film that is tinted, laminated and reflective film for use in home or auto windows.

Mca Inc. | Date: 2011-10-19

Toys and playthings, namely, molding, modeling and sculpting compounds, namely, sand- or clay-like toy modeling dough; and molded toy figures to which such sand- or clay-like substance can be applied.

Cook P.E.,Mca Inc. | Beers K.L.,Mca Inc.
International Journal of Poultry Science | Year: 2010

The objective of the following study was to evaluate the microbial efficacy of a Precure™ (Safe Foods Corporation, N. Little Rock, AR) dip (3 vs. 30 seconds) treatment (pH = 1.5) for further processed broiler parts including wings, leg quarters and breast halves. Precure™ is listed as a solution of GRAS acids for use by FDA and is listed as a safe and suitable ingredient by USDA for use on poultry. This study was conducted in response to the request by several poultry companies for a means to increase the shelf-life of further processed broiler parts. Therefore, 60 post-chill broiler carcasses were obtained from a local USDA-inspected poultry processing facility and were transported on ice to MCA Services (Rogers, AR). Upon arrival at the laboratory, the carcasses were held under refrigerated conditions (40 to 42°F) for 24 hours to simulate transport to a further processing (cut-up) facility. After the 24-hour refrigerated hold period, the 60 carcasses were each manually cut into six pieces including two wings, two leg quarters and two breast halves. The cut-up parts were then randomly divided into three groups including a control and two treatment groups. Within each treatment group a pair of wings, a pair of leg quarters or a pair of breast halves served as an individual sample. Thus, there were 20 samples for each of the three carcass parts within each of the three treatment groups. The treatment groups included the control which received no further treatment, a group which was subjected to a 3-second room temperature dip in Precure™ (pH = 1.5) and a group which was subjected to a 30-second room temperature dip in Precure™ (pH = 1.5). Parts in both of the dip treatments were allowed to drain for 30 seconds after dipping. All samples (two wings, two leg quarters or two breast halves) were placed into sterile poultry rinse bags and were then held refrigerated at 40°F until microbiological evaluation was initiated (< 4 hours). The rinse fluid (100 mL Butterfield's Phosphate Diluent) from the samples was evaluated for Aerobic Plate Count using Petrifilm™3 in accordance with USDA/FSIS standard laboratory procedures. The lower detection level was 1 colony forming unit per mL. All dipped parts were also observed for organoleptic properties and no negative qualities were observed. The Aerobic Plate Counts for the control parts were 2.0 logs (wings), 2.4 logs (leg quarters) and 1.9 logs (breast halves). The group that was subjected to the 3-second Precure™ dip had Aerobic Plate Count values of 0.5 logs (wings), 0.3 logs (leg quarters) and 0.9 logs (breast halves). There was no recovery of Aerobic Plate Count from parts that were subjected to the 30-second dip in Precure™. Thus, the 3-second dip in Precure™ resulted in Aerobic Plate Count reductions of > 97% for wings, > 99% for leg quarters and > 89% for breast halves while the 30-second dip in Precure™ allowed for no recovery of organisms. Results from this study clearly demonstrate that the use of Precure™ (pH = 1.5) as a dip treatment (3 to 30 seconds) for poultry parts will significantly improve the microbiological properties of poultry parts without adversely affecting the sensory attributes. Thus, the commercially available Precure™ treatment provides the processor with a very economical means of controlling the microbiological properties, and possibly extending the shelf-life, of further processed poultry parts. © Asian Network for Scientific Information, 2010. Source

Daneshgari P.,Mca Inc. | Moore H.,Mca Inc.
EC and M: Electrical Construction and Maintenance | Year: 2011

The American Society of Testing and Materials International (ASTM) has adopted a new standard for measuring construction productivity at task, project, and industry levels. The new standard is called ASTM E2691-09 or job productivity measurement (JPM) and is a fast-paced and real time measurement of productivity that relies on true input from the field for measuring construction and reflects on any gains or losses of productivity instantaneously. JPM also measures the change of rate of productivity at the same time it measures job progress in addition to the rate of productivity. The motivation for the development of the standard is linked to a widely recognized need for productivity improvement in construction. JPM also identifies productivity trends of the total job as well as the field response to individual cost codes. Source

Due to the recirculation process used in poultry injection procedures, the potential hazard of a buildup of naturally occurring organisms and potential pathogens in recirculated marinade poses a concern to the poultry industry. Thus, a study was designed to investigate the possibility of alleviating this problem. A typical poultry marinade (40 gallons) was formulated in the laboratory in accordance with the manufacturer's instructions using chicken powder, sodium chloride and sodium phosphate dissolved in potable water. A sample of the marinade solution was collected and microbiologically evaluated using Aerobic Plate Count Petrifilm™ 3 to determine an initial bacterial count. The marinade solution was then allowed to circulate in a FreshLight® 220 ultraviolet light system (Safe Foods Corporation, N. Little Rock, AR) for 1 minute (flow rate = 40 gallons per minute and solution turnover time = 1 minute) to determine microbial reductions in the naturally occurring microflora. The initial microbial count of the marinade was 3.6 logs per mL (colony forming units). After 1 minute of ultraviolet light treatment, the level of naturally occurring microflora was reduced to 1 log representing a 99.7% reduction. The marinade solution was then inoculated with an overnight culture of Listeria innocua to achieve a total level of bacteria in the marinade of 5.0 logs per mL. The inoculated marinade was then treated with the FreshLight® 220 ultraviolet light system for a period of 30 minutes. A sample of the marinade solution was collected every minute during the 30-minute test period and was plated on Aerobic Plate Count Petrifilm™ 3 to determine bacterial reductions over time. After only 1 minute (1 pass through the system), the total level of organisms in the marinade solution was reduced by 1.5 logs, after 5 minutes (5 passes) by > 3 logs, and by 9 minutes (9 passes) by > 4 logs indicating no recovery of organisms (the lower detection level was 1 log per mL). There was no recovery of organisms at any further treatment time. Thus, in less than 10 minutes of ultraviolet light treatment, the FreshLight® 220 ultraviolet light system was capable of achieving a 4 log reduction in total organisms (primarily Listeria innocua) in the poultry marinade solution. This represents a 99.99% reduction. In conclusion, the commercially available FreshLight® 220 ultraviolet light system (FDA regulated under 21 CFR 179.39) provides the processor with a very cost effective means of controlling and eliminating the incidence and levels of Listeria innocua in poultry marinades. © Asian Network for Scientific Information, 2010. Source

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