Outcomes and Resource Utilization in Liver Transplant Recipients Who Underwent Expedited Transplant Evaluation.

Background: Expedited liver transplant evaluations of critically ill patients can be challenging due to limited time for data gathering and psychosocial evaluation.

Aims: To compare clinical outcomes between expedited and traditional transplant evaluation patients and assess for differences in outpatient resource utilization and staff burden between groups.

Design: Adult liver transplant recipients who underwent transplant from 2015 to 2019 were included.

The Energy and Nutritional Value of Meat of Broiler Chickens Fed with Various Addition of Wheat Germ Expeller.

The study concerns the effect of wheat germ expeller (WGE) as a feed additive given to male Ross-308 broiler chickens on their meat's energy and nutritional value, and coverage of nutrient reference values-requirements (NRV-R) of consumers for particular minerals. The chickens in the control group (CT-Control Treatment) were fed a standard complete mix. The experimental groups (EX5, EX10, EX15) were given a feed in which wheat middling was replaced with 5, 10, and 15% WGE.

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat.

Heat treatment methods including frying (with and without fat or oil), deep frying, oven roasting, grilling, charcoal roasting, broiling, steaming, and microwave cooking promote a cascade of adverse changes in the functional properties of meat, including protein fraction, lipid oxidation, and loss of some vitamins and mineral compounds. The aim of this study was to evaluate the influence of three cooking methods (sous vide (SV), microwave (M) cooking, and stewing (S)) on the basic chemical composition, cholesterol content, energy value, mineral concentration, and retention coefficients in goose meat. Basic chemical composition and mineral analysis were determined using AOAC methods.

Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds.

The study aimed to determine the technological and sensory properties of the breast and thigh muscles of geese from the Polish native varieties: Kartuska (Ka) and Suwalska (Su) (from northern Poland) as well as Lubelska (Lu) and Kielecka (Ki) (from southern Poland). The color parameters: L*, a*, b*, ΔE, C, h°, total heme pigments (THPs), and share of myoglobin (Mb), metmyoglobin (MMb), and oxymyoglobin (MbO) in muscles were determined. In terms of technological properties, the following were determined: pH, water-binding capacity (WBC), water-holding capacity (WHC), cooking (CL), and roasting losses (RL).

The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices.

The effect of sous-vide (S-V), microwave cooking (M) and stewing (S) on the fatty acid profile and lipid indices of goose meat was investigated. The research material involved breast muscles (24 with skin and 24 without skin) cut from carcasses of 17-week-old females "Polish oat geese." Gas chromatography was used to establish the fatty acid profile and lipid indices were calculated.