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MFI (Mitochondrial fission factor interactor) [C11orf65]


The Influence of the Accelerated Aging Conditions on the Properties of Polyolefin Geogrids Used for Landfill Slope Reinforcement.

Polyolefin geosynthetics are susceptible to oxidative degradation, which in turn leads to diminished mechanical properties in geotechnical constructions. When using these materials, it is extremely important to determine their durability over time in particularly aggressive conditions. In order to prolong the life of a geosynthetic material, antioxidants are added during the manufacturing process. The function of antioxidants is to prevent polymer oxidation reaction in time. As the antioxidant content is depleted, the polymer becomes less protected towards oxidative attacks. This article describes the aging process of uniaxial (high density polyethylene) HDPE geogrids under the influence of chemical and environmental factors. Evaluations of accelerated aging test of the uniaxial HDPE geogrids were incubated in simulated landfill conditions for a period of 12 months. Three temperatures (25 °C, 45 °C, and 75 °C) were selected for carrying out the aging experiments in aqueous solutions mimicking landfill conditions. The changes observed by differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR) and melt flow index (MFI) correlate with the mechanical properties of the aged geogrid. No significant changes in the FTIR and MFI were observed over the 12 months of accelerated aging tests at none of the three different temperatures. The oxidation induction time (OIT) test showed no antioxidant remaining in the geogrid following eight months of aging test at 75 °C. No significant changes in the influence of accelerated aging tests on the average relative elongation at 25 °C and 45 °C of the tested material were observed. Accelerated aging tests at 75 °C showed that the mean elongation of 12.12% for the sample not subjected to accelerated aging tests (new sample) increased to 19.32% (after 12 months of incubation).


  • HDPE
  • accelerated aging tests
  • decrease mechanical properties
  • degradation
  • geosynthetics
  • landfill
  • polyolefin

Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging.

This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown cattle, a total of 252 samples from [i]semitendinosus[/i] (ST), [i]longissimus thoracis[/i] (LT), [i]rhomboideus[/i] (RH), [i]gastrocnemius[/i] (GN), [i]infraspinatus[/i] (IN), [i]psoas major[/i] (PM), and [i]biceps femoris[/i] (BF) muscles were collected, portioned, and assigned to six aging periods (1, 3, 7, 9, 11, and 14 day/s) and 42 samples were used per storage period. IN muscle showed the highest pH ([i]p[/i] < 0.05) from 1 to 14 days and the lowest TPS ([i]p[/i] < 0.01) from 9 to 14 days with respect to the other muscles. Moreover, the changes in IN were further supported by transmission electron microscopy due to the destruction of the myofibril structure. The highest value of MFI was tested in ST muscle from 7 to 14 days. The total protein solubility in PM, RH, and GN muscles were not affected ([i]p[/i] > 0.05) as the aging period increased. The lowest TPS was found in the RH muscle on day 1, 3, and 7 and in the IN muscle on day 9, 11, and 14. The pH showed negative correlations with the MFI, TPS, and MPS ([i]p[/i] < 0.01). The results suggest that changes in protein solubility and muscle fiber structure are related to muscle location in the carcass during aging. These results provide new insights to optimize the processing and storage of different beef muscles and enhance our understanding of the biological characteristics of Xinjiang brown cattle muscles.


  • aging
  • beef muscle
  • microstructure
  • myofibril fragmentation
  • protein solubility

{{medline-entry |title=Effect of a low-voltage electrical stimulation on yak meat tenderness during postmortem aging. |pubmed-url= |abstract=This study evaluates the effect of a low-voltage electrical stimulation (ES) on the tenderness of yak longissimus muscle (LM). Samples from 16 yak bulls were divided into four treatment groups: normal chilling (NC), ES and chilling (ES