Use of intraoperative duplex ultrasonography for identification and patch repair of kinking stenosis after carotid endarterectomy: a single-surgeon retrospective experience.

Objective: To provide an incidence and descriptive evaluation of kinking of the internal carotid artery (ICA) after carotid endarterectomy (CEA) in a consecutive CEA series that included the use of intraoperative duplex ultrasonography (IDUS) monitoring and to determine the effect of kink patch repair on long-term postoperative ICA restenosis.

Methods: The electronic medical records and IDUS recordings of all CEA cases performed over a 10-year period (March 2000 to October 2010) by a single neurosurgeon were retrospectively reviewed to assess cases of kinking after CEA.

Results: IDUS assisted in the identification of 27 of 285 cases (9.

Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties.

Sodium lactate and acetic acid derivatives were evaluated for their effects on color retention, microbial growth, and sensory attributes of hot-boned pork sausage patties. Treatments included: (a) sodium lactate (L), (b) buffered vinegar (V), (c) sodium lactate and vinegar mixture (LV), (d) control with BHA/BHT (C), and (e) negative control (NC). Treatments L and LV decreased TPC at day 14 and day 16 when compared to control samples and reduced bacterial numbers up to 18 days.

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.

The relationships between volatile flavor compounds, sensory descriptors and consumer acceptability were determined for eight commercial American dry-cured hams using external preference and flavor mapping. The majority of consumers preferred (p<0.05) hams that had more intense caramelized, smoky, savory and molasses aromas as well as more intense sweet and savory flavors.

The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk.

The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2% milk pasteurized at 77, 79, 82, and 85 degrees C. Sensory descriptive attributes and volatile compound composition were monitored over the shelf-life of the products to determine if treatments could be differentiated at various times through out the shelf-life of the product. Consumers preferred 79 degrees C milk over other treatments on d 0; however, at d 6 postpasteurization, 79 and 82 degrees C milks were preferred over the 77 degrees C treatment.

Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp.

Cooked, peeled, and deveined shrimp were inoculated with a 5 strain mixture of Listeria monocytogenes and packaged in air, vacuum, and a 100% carbon dioxide modified atmosphere. The packaged shrimp were then stored at 3, 7, and 12 degrees C for 15 days to monitor the growth of L. monocytogenes and psychrotrophic bacteria.