In this study combined effect of ultrasound-induced acoustic cavitation and microbubbles during meat brining on pork loin (Longissimus dorsi) was evaluated. Cylindrical shape (diameter 15 mm, height 80 mm) pork loin samples were cut and immersed in 200 g L-1 NaCl brine and treated with the following brining methods for 180 min: static brining (SB), ultrasound assisted brining (US) and ultrasound combined with microbubbles in brine (USMB). Ultrasound was generated with 20 kHz frequency, 5,09 W/cm2 maximum intensity and 100 W maximum power. Microbubbles in brine were produced by a gas-liquid mixing pump. Effect of ultrasound and microbbubles on NaCl content and diffusion in pork loin, mass balance, water binding capacity (WBC), protein denaturation and meat tissue microstructure were evaluated. The US and USMB brinings enhanced the NaCl diffusion into meat compared to meat brined under static conditions. The constant diffusion coefficient (D) model precisely described the NaCl diffusion kinetics during brinings. The ultrasound and microbbubles resulted in microscopic pores on the surface of myofibers. Decreasing WBC was observed for all brining methods. Myosin was not detectable in any of the brining methods. Denaturation temperature of actin showed a decreasing tendency with increasing brining time independently the brining methods.

The Polar Qualification System (PQS) was applied on hue spectra fingerprinting to describe color changes in tomato during storage. The cultivar ‘Pitenza’ was harvested at six different maturity stages, and half of the samples were subjected to gaseous 1-methylcyclopropene (1-MCP) treatment. Reference color parameters were recorded with a vision system colorimeter instrument, and the fruit pigment concentration was assessed with the DA-index^®. Additionally, acoustic firmness (Stiffness) was measured. All acquired reference parameters were used to grade fruit in the supply chain. The applied 1-MCP treatments were used to control the ripening of climacteric horticultural produce. Both the DA-index^® and stiffness values, presented as chlorophyll concentration and acoustic firmness, showed significant differences among maturity stages and treated and control samples and in their kinetics during storage. The machine vision parameter PQS-X was significantly affected by 1-MCP treatment (F = 10.18, p < 0.01), while PQS-Y was primarily affected by storage time (F = 18.18, p < 0.01) and maturity stage (F = 11.15, p < 0.01). A significant correlation was achieved for acoustic firmness with normalized color (r > 0.78) and PQS-Y (r > 0.80), as well as for the DA-index^® (r > 0.9). The observed color changes agreed with the reference measurements. The significant statistical effect on the PQS coordinates suggests that hue spectra fingerprinting with this data compression technique is suitable for quality assessment based on color.

The aim of this work was to evaluate how 1-methylcyclopropene (1-MCP) treatment affects appearance of plum fruit. Fruit of ‘Angeleno’ and ‘Topend’ cultivars were treated with 625 ppb gaseous 1-MCP at 1 °C for 24 h after harvest. Samples without treatment, called control, and those subjected to the treatment were stored at 1 °C for 8 weeks (Topend) and 10 weeks (Angeleno). The subgroup of initial samples and those withdrawn from cold storage were also measured after 7 d storage at 20 °C. According to measured parameters of ethylene, CO₂ production, firmness, and total soluble solids content, there was a clear difference between 1-MCP- treated and control samples for both cultivars. Color attributes of hue angle and saturation changed significantly during storage, especially for flesh color measured on fruit cut in half. The comparison revealed that saturation responded more sensitively to changes. Firmness correlated significantly with color attributes, and flesh saturation reached the highest value of Pearson’s correlation of r = 0.608 (p < 0.01) and Spearman’s rank correlation of ρ = 0.636 (p < 0.01). The specific plum color was also evaluated with a normalized blue value, which obtained significant linear correlation with firmness (r = −0.7414, p < 0.001). There was significant difference between cultivars in terms of surface color and its correlation with firmness as Pearson’s correlation obtained r = 0.833 (p < 0.001) for ‘Topend’ and r = 0.556 (p > 0.05) for ‘Angeleno’.

In this study, the effects of high hydrostatic pressure treatment on the quality characteristics and the protein structure of vacuum-packed fresh pork and wild boar meats were investigated. Based on the results, an optimal pressure value was determined that would not cause the sensory properties of the treated flesh to differ from that of the untreated fresh meats but would effectively contribute to the extension of shelf life. The conclusion was made that high hydrostatic pressure treatment performed at 200 MPa did not lead to the denaturation of meat proteins and had no significant effect on the pH value or the color parameters. However, the shelf life of the meat could be extended by a week due to the two-orders-of-magnitude germicidal effect of the treatment.

Metal-mining activities inevitably generate contaminants in high quantities, which can pose a risk to soil, water, biota, and humans. This study compares the geochemical properties of waste materials of tailings and waste rock heaps originating from the same high-sulfidation-type epithermal mineralization. Field sampling was conducted in the Recsk Copper Mining Area on the H2 tailings and H7 waste heap, where a total of 48 samples were collected at various depths. The results showed that PTEs were present in varying concentrations and behaved differently in the two waste materials. Copper concentrations were approximately five times higher in H2 tailings (median 1660 mg/kg) than in H7 waste rock (median 347 mg/kg), whereas arsenic was 2.8 times more concentrated in H2 tailings (674 mg/kg vs. 238 mg/kg). Conversely, zinc (114 mg/kg vs. 24 mg/kg), lead (172 mg/kg vs. 42.8 mg/kg), and cadmium (0.83 mg/kg vs. 0.097 mg/kg) show significantly higher concentrations in H7 waste rock. Element mobility analyses revealed that calcium mobility in H7 waste rock (65%) was twice that observed in H2 tailings (32%), with copper showing a threefold higher mobility in H7 despite lower total concentrations. NAG pH values (2.06–3.23) confirmed significant acid-generating potential in both waste types, with the H7 waste rock posing greater immediate environmental risk due to higher element mobility and more advanced weathering indicated by elevated jarosite (4.05%–8.01%) and secondary mineral contents. These findings demonstrate that, despite originating from the same mineralization, the distinct processing histories and physical properties of these materials necessitate unique approaches for successful remediation or secondary raw material extraction.

Using eye-tracking technology, the proposed study investigates how customers visually evaluate apples varieties and apple defects and how these evaluations affect their purchasing decisions. Three aspects were examined in this study: apple variety, defect severity, and cultural background. Idared, Golden Delicious Yellow, and Golden Delicious Green apple varieties with increasing degrees of bruising were shown to Chinese and Hungarian participants. The findings show that apple variety had no significant effect on gaze patterns, whereas cultural background had a considerable impact on visual attention measures. The most important element in grabbing and retaining customer attention was the severity of the defect, which was measured by area. The “Threshold of Rejection”, which characterizes consumer tolerance for Apple defects, is introduced in the study. Furthermore, a polynomial regression model was created to predict the probability of repurchasing an apple depending on its visual quality (level of bruising). These results provide useful information for marketing plans, quality assurance, and comprehending customer behavior in the fresh produce sector.