The Oxidative and Color Stability of Beef from Steers Fed Pasture or Concentrate during Retail Display.

Beef production in Uruguay is based on pasture (~85%) or concentrate (~15%), resulting in differences in meat quality. The objective of this study was to compare the oxidative stability and color of beef from these two systems during refrigerated retail display. For these purposes, the muscle was removed from ten Aberdeen Angus steers raised and fed on pasture (130 days prior to slaughter) and from another ten steers fed concentrate (100 days prior to slaughter), sliced.

Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth.

Background: The global beef market demands the meat industry to ensure product quality and safety in markets that are often very distant. The present study aimed to evaluate the effects of chilled (CH, 120 d) and chilled-then-frozen (CHF, 28 d + 92 d) storage conditions of beef vacuum packaged (VP) and vacuum packaged with antimicrobial (VPAM) on meat quality, oxidative status and microbial loads. Treatments resulted from the combination of storage condition and packaging type: VP + CH, VP + CHF, VPAM + CH and VPAM + CHF.

Minimally invasive ossiculoplasty via an endoscopic transtympanic approach.

Introduction: The aim of this study was to evaluate the feasibility of ossiculoplasty via a minimally invasive endoscopic transtympanic approach (ETTA).

Case Series: We investigated the exposure of target structures (incus and stapes) on 4 human temporal bones by placing an endoscope into the middle ear cleft through the 4 tympanic quadrants. Then, on 3 additional specimens, we performed an incudostapedial disjunction and repaired it with a drop of hydroxyapatite cement via ETTA.

Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions.

We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0-1.5 °C) and refrigerated-then-frozen storage (28 days between 0-1.

Smile Management: A Discussion with the Masters.

Smile design is an ongoing challenge in both dentistry and facial cosmetics surgery. Herein, some very common smile design scenarios are shared with six world known masters. Each case will be reviewed by 2 cosmetic dentists, 2 periodontists, and 2 oral and maxillofacial surgeons.