Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions.

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh-outside). Surface color, drip loss, 2-thiobarbituric acid reactive substances (TBARS) value, sensory evaluation, and total aerobic bacterial counts of the chicken samples were determined. Moreover, the torrymeter was used to measure the differences in freshness of the chicken meat.

Laparoscopic splenectomy: 3 ports are enough.

With advanced technologies and accumulating experience, a new consensus concerning the least invasive laparoscopic splenectomy should be addressed. We retrospectively analyzed 41 consecutive patients who underwent laparoscopic splenectomy from 1994 to 2007. We divided our patients into 3 groups according to the number of trocars used: group 1 (n=11, 5 trocars), group 2 (n=21, 4 trocars), and group 3 (n=9, 3 trocars).