This study assesses the impact of wet and dry aging, over 35 days, on various physico-chemical, colorimetric, oxidative, volatolomic, and sensory attributes of meat from culled ewes. Water holding capacity of dry-aged (DA) meat increased from day 28 and was significantly higher than wet-aged (WA) meat. Cooking loss of DA meat decreased, and it was lower than that of WA meat.
View Article and Find Full Text PDFIn this study, the garrigues occurring in Apulia and neighboring territories (southern Italy) were surveyed in order to clarify their syntaxonomical arrangement. Many contributions previously focused on this vegetation type, often adopting different and sometimes contrasting treatments from both the nomenclature and syntaxonomical aspects. Our investigations are supported by the multivariate analysis of a dataset containing 292 phytosociological relevés, whose resulting cluster dendrogram highlights the hierarchical relationships between the examined plant communities.
View Article and Find Full Text PDFPurpose: Describe clinical practice, inter-disciplinary clinical pathway and core principles of care within a mild traumatic brain injury (mTBI) rehabilitation team.
Methods: An observational study examined inter-disciplinary practice, nested within an observational trial investigating team-based mTBI rehabilitation. Data were collected to describe clinical service over 12 months.