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Yue Ge,Dequan Zhang,Huimin Zhang,Xin Li,Fei Fang,Ce Liang,Zhenyu Wang 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.5
To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L*, b*, hue angle values than rigor mortis and postrigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large intermyofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.
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A Queuing Model of the N-design Multi-skill Call Center with Impatient Customers
Chunyan Li,Dequan Yue 보안공학연구지원센터 2015 International Journal of u- and e- Service, Scienc Vol.8 No.4
This paper studies a queuing model of the N-design multi-skill call center. In this model, there are two types of customers and two server groups who have different skills. Group 1 consists of specialized servers who can only serve one type of customers, Group 2 consists of flexible servers who can serve both two types of customers. The customers waiting for the service in the queue may leave the system due to impatience. By dividing the system’s state space into several sets of sates, we obtain the equilibrium equations and the steady-state probabilities of the system. We also obtain the computational formula of the service level and the computational procedure of the staffing problem.
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