Non-participation in a targeted prevention program aimed at lifestyle-related diseases: a questionnaire-based assessment of patient-reported reasons.

Background: Having an unhealthy lifestyle is associated with a higher risk of developing lifestyle-related diseases. Current evidence suggests that interventions targeting health-risk behaviors can help people improve their lifestyles and prevent lifestyle-related diseases. However, preventive programs are often challenged by low participation rates.

Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints.

Intact male Boer and Kiko goats (n=48) were harvested after 0, 4, 8, or 12 weeks on a 16% crude protein concentrate diet. Boneless goat carcass left sides were ground and formed into patties to evaluate cook loss, texture profile analysis, and descriptive sensory characteristics. Increasing feeding duration increased percent fat and decreased moisture in raw ground meat (P<0.

Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks.

Consumers (n=316) were recruited from college football picnickers to select ribeye, sirloin, and top loin steaks from 3 price groups based on thickness (n=10 steaks per price/type combination). Constant weight steaks were assigned to these groups: P1, thinnest, $19.80/kg ribeye and top loin, $10.

Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark.

Goat loins (n=22) were evaluated to test effects of 0, 15, and 30% dietary pine bark (PB) and salt, water, and phosphate enhancement on shelf-life, shear force (WBSF) and consumer acceptability. No interactions existed between PB and enhancement. Dietary PB did not affect objective color, but enhancement increased a* and b* values (P<0.

Consumer selection of constant-weight ribeye, top loin, and sirloin steaks.

Constant-weight ribeye, top loin, and sirloin steaks were collected from beef carcasses (n=25) representing five weight/loin muscle area (LMA) groups: G1 (226.8-271.7 kg; 70.