Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage.

Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of packaging an appearance problem has been detected in relation to drip loss.

Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus.

We determined the virucidal effectiveness against foot-and-mouth disease virus of the low-temperature long-time cooking of virus-contaminated muscle (ST). Of the 11 time and temperature combinations examined, over a range of 63°C to 75°C for extended periods, the respective processing conditions of 71°C for 10.66 h and 75°C for 5.

Inter- and intraexaminer reliability of a single, digital inclinometric range of motion measurement technique in the assessment of lumbar range of motion.

Objective: The between and within examiner reliability of a range of motion digital inclinometer was evaluated for lumbar flexion, extension and right and left lateral flexion.

Design: Blinded, lumbar range of motion instrumentation reliability.

Setting: Private college research and ambulatory patient care facility.