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Ehsanur Rauf Prince,Basanta Kumar Barmon,Teresa Islam 연세대학교 빈곤문제국제개발연구원 2023 Asian Development Perspectives (ADP) Vol.14 No.1
Market integration is a metric for market efficiency, notably pricing efficiency. This paper examined the type and degree of market integration in Bangladesh using the latest available weekly rice market price data from the six district markets in Bangladesh from January 2014 to December 2018. The findings demonstrated that the wholesale price series of rice are stationary at first difference, but non-stationary at levels. The vector error correction model is then implemented after the Johansen-Juselius approach has been used to examine the cointegrating relationship between the various district markets. The negative and statistically significant coefficients of error correction term for the rice markets in the Barishal, Chattogram, and Sylhet districts show that short-run dynamics are convergent with longterm equilibrium. According to the estimated results of the error correction model, there is an equilibrium relationship between the rice markets in Dhaka with rice markets in Barishal, Chattogram, Dinajpur, and Khulna over the long run. In the short run, the calculated coefficient values, however, indicate that there is only a weak transmission of price changes from one district market to another within the same week.
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Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety
Rahman, Mohammad Hafizur,Hossain, Mohammad Mujaffar,Rahman, Syed Mohammad Ehsanur,Hashem, Mohammad Abul,Oh, Deog-Hwan Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4
The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.
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Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety
Mohammad Hafizur Rahman,Mohammad Mujaffar Hossain,Syed Mohammad Ehsanur Rahman,Mohammad Abul Hashem,오덕환 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.4
The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochem-ical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were inves-tigated comparing with unfrozen fresh beef for 75 d by keeping at -20±1°C. The freeze-thaw cycles were subjected to threethawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor de-clined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles aftercook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holdingcapacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but dec-reased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC wereaffected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) graduallywithin the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould countdecreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thawcycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological qua- lity of beef,causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cyclesdid not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimizedin terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.
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