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spongy, soft, mushy, crumbly, chewy, loose, and aerated (Mikkelsen and Esguerra 1996; Flores et al. 2007). According to Berry (1987), texture problems of restructured meats may be related to excessive or insuf cient bind, lack of uniformity of texture, excessive connective tissue, distortion of cooked product, excessive crust formation, layering, and/or formation of pockets inside the product during cooking. Sheard (2002) suggested three factors might affect the eating quality of restructured meats: (1) the nature of the meat pieces orientation and composition (such as their size, shape, surface morphology, and ber direction); (2) the amount and composition of the surface protein matrix; and (3) the relative proportion of the meat pieces to the surface matrix. Boles and Shand (1998) determined the effect of particle size on the acceptance of restructured beefsteaks produced using alginate-binding systems and found that particle size had no effect on the consumer acceptability of the texture of the restructured steaks. Flores et al. (2007) found no effect of binders on the consumer acceptability of the texture of pork restructured with ActivaTM, FibrimexTM, or phosphates. However, Esguerra (1994) reported that alginate-bound steaks were more tender than Pearl F-bound steaks. Farouk et al. (2005b) also reported that consumers preferred the tenderness of beef rolls restructured using alginate binding system relative to ActivaTMbound ones. Previous studies indicated that muscle ber alignment in whole-tissue steaks from different species of animals affected the texture of the steaks measured objectively or subjectively (Guenther 1989; Poste et al. 1993; Otremba et al. 1999). Results of these studies show that cooked intact whole-tissue meat samples sheared longitudinal/parallel to the direction of meat ber or masticated with the grain were more tender (lower shearforce values) than those sheared tranverse/perpendicular to ber direction or masticated across the grain. Purslow and his associates (Purslow

8.4.4.3 Load Sharing. All routing schemes should result in the sharing of traf c load between network elements. Routing schemes can, however, be developed to ensure that call attempts are offered to route choices according to a preplanned distribution. Figure 8.13 illustrates this application to load sharing, which can be made available as a software function of SPC exchanges. The system works by distributing the call attempts to a particular destination in a xed ratio between the speci ed routing patterns. 8.4.4.4 Dynamic Routing. Let us look at an example of state-dependent routing. A centralized routing processor is employed to select optimum routing patterns on the basis of actual occupancy level of circuit groups and exchanges in the network which are monitored on a periodic basis (e.g., every 10 s). Figure 8.14 illustrates this concept.

Objective Testing: There are hundreds of objective tests of personality and psychological functioning. The reader may wish to consult other resources for detailed information about these instruments (e.g., Anastasi & Urbina, 1996). Clinical psychologists usually employ a small set of objective tests to

The coe cient of variation Cs2 for the service process varies (from experiments) from 0.8 to @1.0 for high-priority tra c, from 0.5 to 0.6 for medium-priority tra c, and from 0.2 to 0.3 for low-priority tra c.

Debugging network problems on a wireless network is almost entirely the same as debugging a wired network, as discussed in 11, in the sidebar Debugging Network Devices. The same tools (ping, arp, nmap, traceroute) can be used. You should have additional tools and techniques at your disposal, too, such as a stumbler, described below, and a wireless access point or router you can control. If you don t have a wireless access point of your own yet, s 14 and 15 describe two different inexpensive ones you can use and then later reconfigure for use with Roomba.

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25: Introducing Cascading Style Sheets . 26: Learning CSS Syntax . . . . . . . . . 27: Adding Styles to Your Web Pages . . 28: Adding Colors and Backgrounds . . 29: Formatting Paragraphs . . . . . . . . 30: Formatting Tables . . . . . . . . . . . 31: Adding Fonts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 289 297 309 319 327 337 349

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