Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in "Suino Nero dei Nebrodi" salamis: Effects on microbiological, physicochemical, and antioxidant properties.

The aim of this study was to develop health-oriented fermented salamis by replacing synthetic preservative (E 252) with dried Sumac (Rhus coriaria) fruit powder (DSFP). The salamis were produced at an industrial scale using meat from the "Suino Nero dei Nebrodi" breed, without adding starter cultures. The experimental design included four different salami productions: CTR, control production without nitrate salt and DSFP; CMC, commercial control production with nitrate salt but without DSFP; EXP1, experimental production without nitrate salt but with DSFP; and EXP2, experimental production with both nitrate salt and DSFP.

Patient-reported outcomes following esophagectomy.

The impact on quality of life (QoL) following esophagectomy is well reported in many studies that have analyzed patient-reported outcomes (PROs). The morbidity surrounding esophagectomy mainly lies within the significant lifestyle changes that can be permanent in some patients. Research efforts in cancer treatments primarily focus on measurements of survival and major morbidity to establish the best therapy that provides the longest survival, but they do not consider the global well-being of the patient.

Towards microplastic hotspots detection: A comparative analysis of in-situ sampling and sea surface currents derived by HF radars.

Marine plastic pollution is a global issue affecting ecosystems and various aspects of human life. The scientific community is exploring new monitoring and containment approaches. Because in-situ sampling campaigns are time and resource demanding, there is a focus on integrating different approaches for marine litter monitoring.

Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle.

The rising interest in healthier meat options prompted the exploration of alternatives to traditional pork-based products, incorporating meat from different livestock species, feeding regimens, and functional ingredients. This study investigates the production of healthier meat products by examining the physicochemical traits, fatty acid profile, and sensory properties of mortadella made with Cinisara meat of four young bulls and four adult cows, and four females of the Nebrodi Black Pig. All the animals were fed principally on natural resources.