Efficacy of Portable 445 nm Laser Versus Intense Pulsed Light Treatment for Dry Eye: A Prospective Randomized Pilot Study.

The aim of the study is to evaluate the efficacy of intense pulsed light (IPL) compared with a portable 445 nm laser device in the treatment of dry eye. Our hypothesis was that IPL and 445 nm laser can provide equal reduction of symptoms for patients with dry eye disease. Participants provided written informed consent as per the Helsinki declaration before a baseline testing (visit 1).

Muscle yields and physical meat quality characteristics of hot- vs. cold-deboned ostrich (Struthio camelus) meat.

The quality of hot-deboned (within 90 min post-mortem; left leg) and cold-deboned (<4 °C, 24 h post-mortem; right leg) muscles of 15 ostriches were evaluated. The fan fillet, rump, big drum, moon, and triangle steaks were used to establish quality characteristics. Hot-deboning had no effect on the quality parameters; differences amongst muscles were found.

in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use.

The control of in chicken processing plants is an ongoing challenge for many factories around the globe, especially with the increasing demand for poultry escalating processing throughputs. Foodborne outbreaks due to still pose a prominent risk to public health. As chicken meat is a good reservoir for , it is important for chicken processing plants to continuously optimize methods to reduce the incidence of on their products.

Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties.

Beef patties were treated with 450 μg/g of extracts from grape (Vitis vinifera) seeds (GSE), pomace (GPE) or orange (Citrus reticulata) pomace (OPE) and compared to negative (no extract; CTR) and positive (sodium metabisulphite; SMB) controls for their effect on colour, lipid and protein oxidation and bacterial growth under simulated retail display conditions (4 °C) for 9 d, and sensory quality. Antioxidant activity and redness of beef patties increased in the order of CTR < OPE = GPE < GSE < SMB. The order of thiobarbituric acid reactive substances and carbonyl values were CTR > GPE = OPE > GSE > SBM, while that of bacterial counts were CTR > GSE = GPE > OPE > SMB.