Kaercher, Richard Gene (6250 Timber Run Drive, Bartlett, TN, 38135, US)
Anderson, Brian B. (10485 Ashboro Park, Collierville, TN, 38017, US)
Smith, Sean A. (1747 Carruthers Place, Memphis, TN, 38112, US)
Kaercher, Richard Gene (6250 Timber Run Drive, Bartlett, TN, 38135, US)
Anderson, Brian B. (10485 Ashboro Park, Collierville, TN, 38017, US)
| 1. | What is claimed is: A method for predicting shear force of a first meat from a carcass that has been aged for at least 7 days post mortem comprising subjecting a second meat from a carcass to electromagnetic radiation comprising wavelengths of at least a part of the visible range, and wavelengths of at least a part of the near infrared range within a period of greater than 10 to about 96 hours post mortem of the carcass from which the first meat is obtained, collecting at least one spectrum comprising wavelengths of at least a part of the visible range and wavelengths of at least a part of the near infrared range, resulting from the interaction of the electromagnetic radiation with the second meat, and applying a mathematical model to the at least one spectrum to predict the shear force of the first meat. |
| 2. | The method according to claim 1 wherein the carcass, from which the first meat is obtained, is aged at a temperature from greater than 0 degree Celsius to about 25 degree Celsius. |
| 3. | The method according to claim 2 wherein the temperature is about 4 degrees Celsius. |
| 4. | The method according to claim 1 wherein the first meat has been subsequently cooked. |
| 5. | The method according to claim 1 wherein the first meat has been aged for at least 14 days post mortem. |
| 6. | The method according to claim 1 wherein the second meat is subjected to electromagnetic radiation within a period of about 24 hours to about 72 hours post mortem. |
| 7. | The method according to claim 1 wherein the second meat is subjected to electromagnetic radiation within a period of about 48 hours post mortem. |
| 8. | The method according to claim 1 wherein the visible range comprises wavelengths ranging from about 400 nanometers to about 750 nanometers, and the near infrared range comprises wavelengths ranging from about 750 nanometers to about 2500 nanometers. |
| 9. | The method according to claim 1 wherein the electromagnetic radiation comprises radiation having a wavelength range of about 400 nanometers to about 2,500 nanometers (nm). |
| 10. | The method according to claim 1 wherein the at least one spectrum is collected in a mode selected from the group consisting of scattered, reflected, diffuse reflected, transmitted and mixtures thereof. |
| 11. | The method according to claim 1 wherein the area of the second meat that is subjected to the electromagnetic radiation is greater than one square centimeter. |
| 12. | The method according to claim 1 wherein the shear force of the first meat is predicted by a mathematical model relating the at least one spectrum, collected from the second meat within a period of greater than 10 to about 96 hours post mortem, to the shear force of the second meat. |
| 13. | The method according to claim 1 wherein the shear force of the first meat is predicted by a mathematical model relating the at least one spectrum, collected from the second meat within a period of greater than 10 hours to about 96 hours, to the shear force of the second meat as measured by a WarnerBratzler shear force method. |
| 14. | The method according to claim 1 wherein the shear force of the first meat is predicted by a mathematical model relating the at least one spectrum, collected from the second meat within a period of greater than 10 hours to about 96 hours, to the shear force of the second meat as measured by a slice shear force method. P C T..' "" U S O 5./'"4 ≡ B B 3 . |
| 15. | The method according to claim 12 wherein the mathematical model relating the at least one spectrum of the second meat, collected from the second meat within a period of greater than 10 hours to about 96 hours post mortem, and the shear force of the second meat measured at least 7 days post mortem, is developed by means of a calibration procedure based on more than one carcass. |
| 16. | The method according to claim 15 wherein the mathematical model generated in the calibration procedure is based on a regression of one or more variables, based on the at least one spectrum of the second meat, collected from the second meat within a period of greater than 10 hours to about 96 hours post mortem, against the shear force of the second meat that has been aged at least 7 days post mortem. |
| 17. | The method according to claim 16 wherein the regression of one or more variables is selected from the group consisting of linear least squares regression, multiple linear regression, partial least squares regression, nonlinear partial least squares regression, principal components regression, ridge regression, and neural network based regression. |
| 18. | The method according to claim 1 wherein the carcass is selected from the group consisting of beef, pork, lamb, chicken, and turkey. |
| 19. | The method according to claim 18 wherein the carcass is beef. |
FIELD OF THE DISCLOSURE
This disclosure relates to a method for predicting shear force of meat aged for at least 7 days post mortem, based upon at least one visible and near infrared spectrum obtained from a sample of meat taken at about 10 to about 96 hours post mortem of the carcass.
BACKGROUND OF THE DISCLOSURE
It is known that the tenderness of aged meat can be predicted on the basis of unaged meat. For example, there are several publications describing this concept in the literature. In an article entitled, "Tenderness Classification of Beef: I. Evaluation of Beef Longissimus Shear Force at 1 or 2 Days Postmortem as a Predictor of Aged Beef Tenderness" (Shackelford, S.D.; Wheeler, T. L.; Koohmaraie, M.; J. Anim, Science, 1997. 75:2417- 2422.), there is disclosed a method for predicting the 14 day post mortem Warner-Bratzler shear force. The method involves using the Warner-Bratzler shear force method on 1 to 2 day post mortem meat to predict the Warner-Bratzler shear force on cooler aged (14 day) post mortem meat.
In an article entitled, "Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks" (Timm, R. R.; Unruh, J. A.; Dikeman, M.E.; Hunt, M.C.; Lawrence, T.E.; Boyer, J.E.; Marsden, J.L.; J. Anim. Science 2003. 81:1721-1727.) there is disclosed a method for predicting Warner-Bratzler shear force and trained sensory panel tenderness of cooked steaks. Using plumb bob and needle probe devices on uncooked muscle 2 day post mortem, the authors predicted Warner-Bratzler shear force and sensory panel tenderness for steaks at 14 days post mortem.
In an article entitled, "Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses" (BeIk, K.E.; George, M.H.; Tatum, J.D.; Hilton,
G.G.; Miller, R.K.; Koohmaraie, M.; Reagan, J.O.; Smith, G.C.; J. Anim, Science. 2001. 79:688-697.) experiments were conducted to evaluate the ability of the Tendertec Mark III Beef Grading Probe to predict the tenderness of steaks from carcasses.
In an article entitled, "Mechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements" (Stephens, J.W.; Unruh, J. A.; Dikeman, M.E.; Hunt, M.C.; Lawrence, T.E.; Loughin, T.M.; J. Animal Science, 2004. 82:2077- 2086), experiments were conducted to determine the effectiveness of using mechanical probes and objective color measurements on beef to predict cooked tenderness. In an article entitled, "Near-Infrared Reflectance Analysis for Predicting Beef Longissimus Tenderness" (Park, B.; Chen, Y.R.; Hruschka, W.R.; Shackelford, S.D.; Koohmaraie, M.; J. Anim. Science 1998; 76:2115-2120.) near infrared reflectance spectra (1100 to 2498 nm) were collected on beef longissimus thoracis steaks for the purpose of predicting meat tenderness by spectroscopy.
In an article entitled, "Non-destructive Prediction of Selected Quality Attributes of Beef by Near-infrared Reflectance Spectroscopy between 750 and 1098 nm", (Byrne, C.E.; Downey, G.; Troy, D.J.; Buckley, D.J.; Meat Science, 1998, 49:399-409.), Near infrared spectroscopy was studied for its ability to predict Warner-Bratzler shear force. NIR spectra were collected at 1, 2, and 7 days post mortem and were used to predict 14 day post mortem sensory panel and Warner-Bratzler shear force.
In an article entitled, "Prediction of beef quality attributes from early post mortem near infrared reflectance spectra", (Rodbotton, R.; Nilsen, B.N.; Hildrum, K.I.; Food Chemistry, 2000, 69:427-436.), Near infrared spectroscopy (1100 - 2500 nm) was used to predict beef quality attributes after ageing from post mortem spectra collected 2 hours to 30 hours post mortem. The results obtained in this study are said to not support that early post mortem NIR spectroscopy can be used as a precise predictor of final tenderness.
In an article entitled, "Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra", (B. Leroy, S. Lambotte, O. Dotreppe, H. Lecocq, L. Isatsse, and A. Clinquart, Meat Science, 2003,
66:45-54.), the capacity of predicting WBSF at day 8 from spectra recorded at day 2 were studied.
U.S. Patent Number 3,732,727 discloses a method to test raw meat to determine how tender it will be after cooking. The method involves piercing the slice of meat with semi- blunt needle-like piercing probes.
U.S. Patent Number 4,939,927 discloses a process for testing a raw meat body for measuring its tenderness upon cooking. The process involves the use of a probe for determining the tenderness of meat.
However, there remains a need for a non-destructive and non-invasive method that can predict the shear force of aged meat based on data collected on uncooked meat.
SUMMARY OF THE DISCLOSURE
This disclosure relates to a method for predicting the shear force of meat that has been aged for at least 7 days post mortem comprising subjecting meat from the carcass to electromagnetic radiation, within a period of greater than 10 hours to about 96 hours post mortem of the carcass from which the meat is obtained, collecting at least one spectrum resulting from the interaction of the radiation with the meat, and applying a mathematical model to the at least one spectrum to predict the shear force of the meat. The electromagnetic radiation comprises wavelengths of at least a part of the visible range (about 400 nanometers to about 750 nanometers), and wavelengths of at least a part of the near infrared range (about 750 nanometers to about 2500 nanometers). The at least one spectrum comprises wavelengths of at least a part of the visible range, and wavelengths of at least a part of the near infrared range.
In a further embodiment the meat that has been aged for at least 7 days post mortem may be subsequently cooked.
In a further embodiment the meat has been aged for at least 14 days post mortem.
In a further embodiment the meat that has been aged for at least 14 days post mortem may be subsequently cooked.
In a further embodiment the meat is subjected to electromagnetic radiation at about 24 hours to about 72 hours post mortem, most preferably about 48 hours post mortem.
In a further embodiment the electromagnetic radiation has a wavelength range of about 400 nanometers to about 2500 nanometers.
In a further embodiment the at least one spectrum is collected in a mode selected from scattered, reflected, diffuse reflected, transmitted, and mixtures thereof.
In a further embodiment the shear force of the meat that has been aged at least 7 days post mortem, is predicted by a mathematical model that relates the at least one spectrum collected from the meat at more than 10 hours to about 96 hours post mortem to a shear force of the meat that has been aged at least 7 days post mortem. The shear force may be determined by any means such as for example by a Warner-Bratzler shear force (WBSF) or slice shear force method.
In a further embodiment the mathematical model relating the at least one spectrum to the shear force is developed by means of a calibration procedure based on meat from more than one carcass. The mathematical model developed by the calibration procedure is based on a regression of one or more variables that are derived from the at least one spectrum collected from the meat within a period of greater than 10 hours to about 96 hours post mortem, against the shear force of the meat that has been aged at least 7 days post mortem.
In a further embodiment the carcass may be beef, pork, lamb, chicken, or turkey.
DRTATLED DESCRIPTION OF THE DISCLOSURE
This disclosure relates to a method for predicting the shear force of meat that has been aged for at least 7 days post mortem comprising subjecting meat from the carcass to electromagnetic radiation, comprising wavelengths of at least a part of the visible range (about 400 nanometers to about 750 nanometers), and wavelengths of at least a part of the near infrared range (about 750 nanometers to about 2500 nanometers), within a period of greater than 10 to about 96 hours post mortem of the carcass from which the meat is obtained, collecting at least one spectrum resulting from the interaction of the electromagnetic radiation, comprising wavelengths of at least a part of the visible range (about 400 nanometers to about 750 nanometers), and wavelengths of at least a part of the near infrared range (about 750 nanometers to about 2500 nanometers), with the meat, and applying a mathematical model to the at least one spectrum to predict the shear force of the meat.
The term shear force as used in the present disclosure refers to the maximum peak force, measured in pounds, kilograms, or Newtons, required to push an object completely through the muscle, perpendicular to its fibers, resulting in the complete shearing of the muscle.
The shear force of meat can be determined by any technique known in the art. Typical methods for determining shear force include those based on the Warner-Bratzler shear force method, and based on the slice shear force method. Further information regarding the slice shear force method can be found in the Journal of Animal Science, 1999, 77:1474-1481, the contents of which are incorporated herein by reference. The Warner- Bratzler shear force based methods are well known by those skilled in the art.
The terms age, aged or aging, as used in the present disclosure, refer to meat that is maintained post mortem for a period of time at a temperature greater than 0 to about 25 degrees Celsius. In an alternative embodiment, the meat is maintained at a temperature about 4 degrees Celsius for any given period of time.
The terms cook, cooked or cooking, as used in the present disclosure, refer to the process of heating the meat as defined in the procedure utilized to determine the shear force.
The term electromagnetic radiation as used in the present disclosure refers to a combination of oscillating electric and magnetic fields moving through a medium perpendicular to each other and the fields carry energy from one place to another.
Electromagnetic radiation is classified by wavelength into ranges. More specifically, the electromagnetic radiation of the visible range is comprised of wavelengths from about 400 nanometers to about 750 nanometers, and electromagnetic radiation of the near infrared range is comprised of wavelengths of about 750 nanometers to about 2500 nanometers.
Electromagnetic radiation can be generated by any means known in the art. For example, visible and near infrared electromagnetic radiation can be generated by means of a tungsten halogen incandescent lamp, laser, or light emitting diode.
The meat sample may be illuminated by electromagnetic radiation using any means known in the art. For example, radiation can be directed to and from the meat sample using optical elements including light guides, lenses, mirrors or the like. Preferably, the area of the meat illuminated by electromagnetic radiation is greater than 1 square centimeter.
The electromagnetic radiation may be detected by any means known in the art. For example photomultiplier tubes and semiconductor based detector elements may be used to detect the electromagnetic radiation. One detector may be used. Alternatively, more than one detector may be used, preferably simultaneously. If more than one detector is used, the detectors can be aligned in linear or planar arrays.
The electromagnetic radiation may be detected as a function time or energy. Energy may be expressed as wavelength or frequency. In the visible and near infrared regions, it is common practice in the art to express energy as wavelength.
If the generated electromagnetic radiation is detected as a function of wavelength, the electromagnetic radiation can be separated into its contributing wavelengths by means of dispersive techniques commonly known in the art, for example, gratings and prisms.
If the generated electromagnetic radiation is detected as a function of time, the electromagnetic radiation can be converted into its contributing wavelengths by means of mathematical transforms, such as Fourier transforms.
The electromagnetic radiation may also be detected from one or more unique location on the meat sample. If a single detector is used, electromagnetic radiation can be detected sequentially from more than one unique location on the sample. Alternatively, if more than one detector is used, electromagnetic radiation can be simultaneously detected from more than one unique location on the sample. The size of each unique location can be the same or smaller than the illuminated area of the meat sample.
The terms spectrum and spectra as used in the present disclosure refer to a distribution of measured or calculated values from the detected electromagnetic radiation as a function of wavelength. The value at each wavelength may be an absolute or ratio measurement of the detected electromagnetic radiation that has been scattered, reflected, diffuse reflected, transmitted or a mixture thereof, from the meat sample.
When more than one spectrum is measured or calculated from more than one unique location, the individual spectra can be indexed according to their locations such that a set of spectra can be collected. This indexed set of spectra can be manipulated in many ways. One such way is to order the spatially unique locations to create a type of image of the sample. This image can then be viewed at any of the wavelengths in the spectra. Alternatively, entire spectra from specific locations can be viewed. The terms data cube or hyperspectral image as used in the present disclosure refer to this indexed set of spectra.
The term mathematical model as used in the present disclosure, that is applied to the at least one spectrum to predict the shear force of the meat, is an equation that describes a functional relationship that assigns or predicts a shear force to or from a spectrum. The
functional relationship may be defined by any manner known in the art. More particularly, in the example of the present disclosure, the functional relationship is calculated as follows:
Equation 1 y = αxi + βx 2 + ... + γx n wherein y is defined as the predicted shear force,
[xi, X 2 , ...X n ] refers to the collected spectrum where the xi, x 2 , and x n are defined as the measured or calculated values at specific wavelengths and n is the maximum number of wavelengths collected and must be greater than or equal to 1, and
[α, β, ... γ] τ refers to the coefficients, determined during a calibration procedure, that when multiplied by their respective wavelength value and summed over all collected wavelengths predict the shear force of the meat sample.
The calibration procedure, as used in the present disclosure is any series of steps performed prior to predicting the shear force, which generates the set of coefficients that are contained in the mathematical model. For example, the series of steps used in determining the coefficients may be as follows: 1. select more than one carcass;
2. age the carcasses to about 48 hours post mortem,
3. excise from each carcass one sample of about four inches, lengthwise, of the target muscle;
4. split the excised sample from each carcass into at least 2 sub-samples for each carcass;
5. collect more than one diffuse reflectance spectrum having a range about 400 nanometers to about 2500 nanometers from one of the sub-samples of each carcass;
6. calculate the average spectrum per sub-sample from the collected spectra per sub-sample into a single average spectrum per sub-sample;
7. calculate desired spectral pretreatments such as derivatives, Standard Normal Variant Transformation (SNVT), SNVT and detrend, Multiplicative Scatter Correction, of each averaged spectrum;
8. age the sub-samples on which spectra were not obtained in step 5; 9. determine the shear force of the sub-samples on which spectra were not obtained using any method to determine the force required to shear the sub- sample;
10. insert the desired pretreated spectrum and measured shear force value from each sample as the dependent and independent variables, respectively, to a regression algorithm; and
11. apply the regression algorithm in an iterative mode using a validation method to generate the coefficients described in Equation 1, as well as calibration and validation statistics.
The invention will be more readily understood by reference to the following example. There are, of course, many other forms of this invention which will become obvious to one skilled in the art, once the invention has been fully disclosed, and it will accordingly be recognized that the example is given for the purpose of illustration only, and is not to be construed as limiting the scope of this invention in any way.
EXAMPLE 1
Sample Collection, Preparation, and Storage
Fresh rib samples were collected at a processing plant from graded beef carcasses aged no greater than 48 hours. The samples were collected as individual rib sections, approximately four inches of the longissimus muscle, and then vacuum packaged for chilled transport to the laboratory. 25 rib samples were collected for the analysis demonstrated in this example. Each sample was packaged with an identification number from 1 to 25. Upon arrival to the laboratory, the samples were removed from packaging and sliced into one-inch thick steaks using a commercial circular blade delicatessen slicer. The steaks were individually labeled with pre-prepared labels and vacuum packaged.
After packaging, the steaks were segregated into sample sets corresponding to the individual experiments to be performed: spectroscopic analysis steaks (set #1) were stored at 4 degrees Celsius overnight; and the steaks to be aged (set #2) were stored at 4 degrees Celsius until the steaks reached an age of 14 days post mortem.
For spectroscopic analysis, each sample from set #1, was removed from the cooler one at a time and the package cut open along a seam. The steak was removed from the package, placed on a nylon cutting board, and cored near the bone end with a 1.5-inch diameter steel corer. The onentation of each steak was uniform for all sampling, with the bone end to the top of the cutting board and the exterior fat layer oriented to the right. Care was taken to core the steaks in a uniform manner in corresponding regions from steak to steak. The core was then sectioned with a scalpel to produce two 0.5-mch cores of the same diameter as the oπginal core. One sectioned core from each sample was analyzed by visible and near-infrared spectroscopy to collect spectra.
Visible and Near Infrared Reflectance Spectroscopy Measurements
Visible and NIR spectra were collected using a NIRSystems™ 6500 spectrometer available from Foss North America, Silver Spπngs MD, with the small ring spinning sample cup The instrument was allowed to stabilize for at least one day after turning the power on. After passing the instrument performance tests the tungsten halogen lamp remained on for the duration of the expeπments. Spectra were collected over a range of 400-2500 nanometers m two nanometer increments. Each sectioned (0.5-mch thick) core was placed into the sample cup, backed with a paper support, and the cup inserted into the cup holder. Each spectrum was acquired as a 32-scan average, where individual scans for each sample were collected in sequence without removal of the sample from the cup. The resulting average spectra were stored on the control computer as digital data files and subsequently transferred to another computer for calibration development.
Slice Shear Force Measurements
Samples comprising set #2 were aged at 4 degrees Celsius until the samples reached an age of 14 days post mortem and then the samples were analyzed using the hot slice shear force method to determine the peak shear force. Each steak was removed from its package and heated to an internal temperature of 70 degrees Celsius as determined by a penetrating digital thermometer. Immediately after cooking, a 1 -centimeter thick, 5-centimeter long slice was removed using a knife that consisted of two parallel blades spaced 1 centimeter apart. The shear force measurement was performed using a TA X2i Texture Analyzer available from Texture Technologies Corporation, Scarsdale, NY, fitted with a standard shear force blade. The shear force was defined as the maximum force measured as the blade dissected the 1-centemeter thick strip of cooked beef. This is generally a maximum in the force-distance relationship measured during the travel of the blade through the meat. The resulting shear force curve and maximum shear force value, in pounds, kilograms, or Newtons, are saved as digital data files on the control computer for later transfer to a second computer used for data analysis. The slice shear force method used in this example is described in the Journal of Animal Science, 1999, 77:1474-1481, particularly on pages 1474 and 1475, the contents of which are incorporated herein by reference.
Data Analysis and Results: Prediction of the Cooked 14-day Shear Force by Visible-Near
Infrared Spectroscopy
Visible-near infrared spectral data were processed to yield individual average second derivative spectra corresponding to each steak sample, where the spectral data were acquired on 48-hour post mortem steaks and used to predict 14-day post mortem shear force on physically different steaks from corresponding carcasses. However, the spectral data were acquired from steak samples adjacent in the rib section to the samples used to generate the shear force data at 14-day aging. The spectral data pre-processing consisted of an 11-point, 3 rd order Savitsky-Golay second derivative filter. The average, second derivative spectral data served as the dependent, or predictor, variable input into a partial least squares (PLS) algorithm utilizing cross validation for model development. The shear force maximum per sample served as the independent, or predicted (reference), variable
input into the partial least squares algorithm. The data were processed and models developed using the Matlab™ software, available from The Mathworks, Natick, MA, with PLS_ToolBox™ software, available from Eigenvector Research, Manson, WA. The software packages are standard multivariate tools for predictive model development.
This predictive PLS model was constructed using sample set #1 spectra and the measured shear force values from sample set #2. The range of the 25 measured shear force values in set #2 was 25.7 pounds to 64.0 pounds (mean = 44.1 pounds, standard deviation = 9.1 pounds). The predictive model yielded a leave-one-out prediction error (root mean square error of cross validation (RMSECV)) of 8.28 pounds with an R-value of 0.75 calculated from the predicted versus measured hot shear force reference values on a model built using seven latent variables. However, four of the samples had unusually large prediction residuals. Leaving those four samples out of the prediction model reduced the prediction error (RMSECV) to 2.91 pounds with an attendant increase in R-value to 0.91 using four latent variables in the PLS model. The removal of the outliers from the calibration set resulted in a more compact PLS model (fewer factors needed to describe the relationship), indicating that the samples removed are true outliers and a significant source of uncorrelated variance.
From this example, it is observed that the future 14-day aged, cooked, sliced shear force value of a beef sample is predicted by subjecting the uncooked, 48-hour post mortem beef sample to visible and near infrared spectroscopy and applying a previously developed partial least squares model to the resulting spectrum.
EXAMPLE 2
The procedure of Example 1 is followed with the exception that the electromagnetic radiation applied and collected is as follows. The electromagnetic radiation comprises about 480 nanometers to about 670 nanometers in the visible range and about 1050 nanometers to about 1350 nanometers in the near infrared range. Utilizing this electromagnetic radiation, it is expected that the shear force of the beef can be predicted.
EXAMPLE 3
The procedure of Example 1 is followed with the exception that the electromagnetic radiation applied and collected is as follows. The electromagnetic radiation comprises about 450 nanometers to about 670 nanometers in the visible range and about 750 nanometers to about 2500 nanometers m the near infrared range. Utilizing this electromagnetic radiation, it is expected that the shear force of the beef can be predicted
The foregoing has been a descπption of an illustrative embodiment of the present disclosure. The present disclosure is not to be limited in scope by the illustrative embodiments descπbed which are intended as specific illustrations of individual aspects of the disclosure, and functionally equivalent methods and components are within the scope of the disclosure. Indeed, various modifications of the disclosure, in addition to those shown and descπbed herein will become apparent to those skilled in the art from the foregoing descnption. Such modifications are indented to fall within the scope of the claims.
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