Dry-aged beef quality with the addition of Mucor flavus - Sensory, chemosensory and fatty acid analysis.

Dry-aged beef is a premium product known for its unique taste and aroma. These characteristics are thought to partially depend on the composition of the microorganisms present on the meat surface during ageing. Recently several attempts to standardise this process were made.

Cold adapted and closely related mucoraceae species colonise dry-aged beef (DAB).

The dry ageing is a historically relevant method of meat preservation, now used as a way to produce the dry-aged beef (DAB) known for its pronounced flavour. Partially responsible for the taste of the DAB may be various microorganisms that grow on the surface of the meat. Historically, the fungal species colonising the DAB were described as members of the genera Thamnidium and Mucor.

Fungal Biostarter Effect on the Quality of Dry-Aged Beef.

Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas the traditional method, called dry-aging, involves keeping meat at a low temperature for an extended time. However, this process is characterized by low repeatability of the results.

[Hypernatremia].

Presentation contains practical approach to the relatively common clinical problem of hypernatremia The main causes of the hypernatremia, its relationships with water balance, and its symptoms are shortly discussed, followed by diagnostic and therapeutic recommendations.

[Hyponatremia].

Hyponatremia is defined as plasma concentration of sodium lower than 135 mmol/L. It usually does not reflect a true sodium deficiency, but rather free water retention caused by vasopressin hypersecretion, with hypoosmolality of body fluids. Hyponatremia may be caused by different diseases and pathological conditions, such as: hypovolemia, hypothyroidism, adrenal insufficiency, syndrome of inappropriate antidiuretic hormone secretion (SIADH), congestive heart failure, hepatic cirrhosis, and adverse drug reactions.

[Metoclopramide test in the patients with hyperprolactinemia due to end-stage renal failure].

Unlabelled: Evaluation of metoclopramide (MTC) test values in end-stage renal disease patients undergoing hemodialysis with different level of hyperprolactinemia was aim of the study. Clinical value of application of the MTC test and influence of different laboratory and clinical factors including erytropoietin treatment were examined. Sixty-eight hemodialysed patients (31 male and 37 female) aged 20-74 yr.

[Circadian profile of the prolactin concentration in the patients with end-stage renal failure].

Unlabelled: Determination of circadian of prolactine (PRL) profile and its relationship to selected clinical and laboratory indices in end-stage renal disease (ESRD) patients undergoing hemodialysis, peritoneal dialysis as well as those in predialysis period was the aim of the study. Investigations were carried out in 38 patients with ESRD aged 36 to 79 yr. (medium 59 +/- 11 yr.

[Fungal peritonitis in patients on peritoneal dialysis].

Unlabelled: Fungal peritonitis is a serious complication causes significant morbidity and mortality for patients on peritoneal dialysis. We reviewed our fungal peritonitis cases to analyse clinical features, treatment and predisposing factors.

Methods: Records of all peritonitis episodes were reviewed.

[Red cell zinc protoporphyrin and its ratio to serum ferritin (ZPP/logSF index) in the detection of iron deficiency in patients with end-stage renal failure on hemodialysis].

Monitoring of iron metabolism has become a major clinical issue in end-stage renal patients undergoing hemodialysis. It can be done at three levels: storage, transport and marrow availability. The objective of that study was to evaluate if a combination of an iron storage marker, serum ferritin (SF) with red cell zinc protoporphyrin (ZPP), a marker of iron availability for erythron, will improve diagnostic value of both tests.