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Conversely, I have a small flashlight I keep in my travel kit that is also powered by a single AAA battery. However, its light barely shines across a hotel room. The input power to both lights is the same, but the difference in output is immense. The difference is focus and alignment. The laser light comes out as coherent light. All the frequencies are the same, and they are all traveling in the same direction, so there is no need for extra effort to focus the light. On the other hand, the flashlight wastes most of its energy in heat, shines a broad spectrum, and scatters the light in all directions. A small mirror and lens attempt to focus the beam, but most of the power is wasted, and the output is dispersed. Does this sound like organizations you ve worked in There s a profile I ve noticed of the organizations I ve worked with. They usually have one or more of these characteristics:



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portionately more drip than pork and lamb The potential for drip loss is inherent in fresh meat and related to the development of rigor mortis in the muscle after slaughter and its effect on pH In pigs, especially, there are large differences in drip loss from meat from different breeds Taylor (1972) showed that there was a substantial difference, up to 25fold, in drip loss between four different breeds of pig There can be large differences in drip loss between different muscles Taylor (1972) showed that there was a 17- to 28-fold difference in drip between muscle types in pigs Since most of the exudate comes from the cut ends of muscle bers, small pieces of meat also drip more than large intact carcasses, and the way that different muscles are cut will also have an in uence on drip.

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A number of scienti c investigations, which can be compared to commercial practice, have de ned the effect of freezing rate on drip production Petrovic et al (1993) stated that the optimal conditions for freezing portioned meat are those that achieve freezing rates between 2 and 5 cm h 1 to 7 C Grujic et al (1993) suggest even tighter limits: 333 to 395 cm h 1 They found that slow freezing up to 039 cm h 1 resulted in decreased solubility of myo brillar proteins; increase in weight loss during freezing, thawing, and cooking; lower water-binding capacity; and tougher cooked meat Very quickly frozen meat (>49 cm h 1) had a somewhat lower solubility of myo brillar proteins, lower water-binding capacity, and somewhat tougher and drier meat.

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The samples were thawed after storage times of 2 to 3 days at 20 C so the relationship between freezing rates and storage life was not investigated Sacks et al (1993) found that after 25 months, drip loss from mutton samples frozen using cryogenics was >2% less than in those using air freezing These results are scienti cally very interesting; however, in industrial practice most meat is air frozen in the form of large indi-.

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20 =

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The main mode of antibacterial action of lysins is the enzymatic cleavage of the covalent bonds in peptidoglycan. Depending on their enzymatic speci cities, lysins fall into ve major classes: N-acetylmuramoylL-alanine amidases, endopeptidases, N-acetylmuramidases (lysozymes), endo- -N-acetylglucosaminidases, and lytic transglycosylases (Fig. 1.1).

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