Change in muscle fibre protein structure following salting process assessed by synchrotron deep UV fluorescence microspectroscopy.

Samples of pork teres major muscle were salted and tumbled with 0.9 %, 1.3 % & 1.

Transformation of highly marbled meats under various cooking processes.

Cooking induces modifications in meat structure and composition, affecting its sensory and nutritional properties. These changes depend on the cooking method and meat characteristics. In the present study, beef were cooked in three different ways-grilling, boiling, and sous-vide cooking-with two endpoint temperatures, 55 °C and 77 °C, to better understand the general impact of cooking on the structure of fatty meat.

Estimation of discrimination threshold for emulsified chicken oil in chicken broth.

Although fat content affects the texture and flavor of meat and meat products, the fat discrimination thresholds are unknown. This study aimed to elucidate the discrimination threshold of fat in meat products using broth from chicken thigh meat as a meat taste model. In Experiment 1, triangle tests were conducted between 1%, 0.

Could the use of saliva substitutes improve food oral processing in individuals with xerostomia? A systematic review.

Xersotomia is associated with food avoidance and low nutritional assessment. This review seeks to document whether products called "saliva substitutes" or "artificial saliva" can really replace saliva in food oral processing. Pubmed and Science Direct were searched for articles using the keywords "saliva substitutes" and "artificial saliva.

Measuring the effects of in vitro mastication on bolus granulometry of shredded meat: A proposal for a new methodological procedure.

People with poor oral status and/or neuromuscular deficiencies avoid eating meat because of chewing and swallowing difficulties. Consequently, they expose themselves to the risk of malnutrition and sarcopenia or nutrient deficiencies. To develop a new process for meat preparation, it is necessary to understand how meat is broken down during food oral processing to become a swallowable bolus.

Imaging diagnosis--left retrocaval ureter and transposition of the caudal vena cava in a dog.

Retrocaval ureter and transposition of the caudal vena cava are each, rare developmental anomalies. We describe the usefulness of static fluid magnetic resonance urography and dynamic contrast-enhanced magnetic resonance urography in the diagnosis of these anomalies. Basic techniques, benefits, and drawbacks of magnetic resonance urography are presented.