Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system.

The effects on the quality of loin ham from using wet-aging with a commercial refrigerator (CR) and with a pulsed electric field system refrigerator (PEFR, at 0 and - 1 °C) were compared. The CR sample recorded an increased cooking loss alongside a decrease in color stability and shear force. In contrast, the samples using PEFR observed improved color stability, water holding capacity, and weight loss.

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System.

The effects of wet-aging using a commercial refrigerator (CR, 4°C) and a pulsed electric field refrigerator (PEFR, 0°C and -1°C) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L*, CIE b*, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, CIE b*, chroma, and WHC and lower weight loss than the CR samples.

Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive.

Herein, the physicochemical properties of various lyophilized beef powders were investigated. The samples consisted of fresh, wet-aged, and dry-aged beef and crust derived from dry-aged beef. The wet-aging sample had higher fat content and water absorption and emulsifying capacities than the fresh and dry-aging samples (P < 0.

Effect of lyophilized chive ( Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin.

Batter mixtures for frying chicken breasts and tenderloins were supplemented with different amounts (0, 3, 5, and 7%) of lyophilized chives ( Araki). The viscosity of the batter mixture, crispness of the fried batter, fat and ash contents, caloric value, coating pickup, and frying yield were directly proportional, whereas the lightness, redness, yellowness, and pH were inversely proportional, to the amount of lyophilized chives in the batter. Principal component analysis revealed that the aromatic profiles varied between the 0%, 3%, and 5% lyophilized chive-supplemented groups in both the breast and tenderloin samples.

Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat.

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples' uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples ( > 0.

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age.

This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, and shear-force.

Fried pork loin batter quality with the addition of various dietary fibers.

The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic nose, and sensory evaluation. Regarding proximate composition of fried batter and fried pork loin, the water content of the dietary fiber treatments was significantly higher than that of the control ( < 0.

Quality Properties of Sauce with Crust Derived from Dry-Aged Beef Loin.

This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the sauce tended to increase the protein content, fat content, and pH. Uncooked also tended to have elevated fat content, ash content, pH, and shear force.

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce.

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations.

Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin.

This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS).

Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems.

This study aimed to investigate the possibility of replacing the isolated soy protein (ISP) as a binding agent for wheat, oat, and bamboo shoot dietary fibers. Dietary fibers and ISP were added to manufacturing process of pork emulsion, respectively, for investigate quality properties. Moisture contents of pork emulsion added wheat fiber-treated group was significantly higher than ISP-treated group ( < 0.

Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging.

This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage.

Effect of Black Rice Powder on the Quality Properties of Pork Patties.

Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (<0.05).

Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage.

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (<0.

Polyether ether ketone encased monolith frits made of polyether ether ketone tubing with a 0.25 mm opening resulting in an improved separation performance in liquid chromatography.

Tiny polyether ether ketone encased monolith frits have been prepared by modified catalytic sulfonation of the inner surface of polyether ether tubing (1.6 mm od, 0.25 mm id) followed by modified formation of organic monolith and cutting of the tubing into slices.

Organic monolith frits encased in polyether ether ketone tubing with improved durability for liquid chromatography.

This study introduces a preparation method for polymer-encased monolith frits with improved durability for liquid chromatography columns. The inner surface of the polyether ether ketone tubing is pretreated with sulfuric acid in the presence of catalysts (vanadium oxide and sodium sulfate). The tubing was rinsed with water and acetone, flushed with nitrogen, and treated with glycidyl methacrylate.

Predictors of unprovoked seizure after febrile seizure: short-term outcomes.

Introduction: We performed this study to confirm the known risk factors and to identify possible new risk factors for subsequent unprovoked seizure after febrile seizure (FS) on Jeju Island, South Korea.

Methods: A population-based retrospective study of 204 children with FS, whose first FS developed between March 2003 and August 2011, and who were seen in the Pediatric Department at the Jeju National University Hospital.

Results: Two hundred four children (136 boys and 68 girls) were enrolled in this study.

A method for generating a mouse model of stroke: evaluation of parameters for blood flow, behavior, and survival [corrected].

Stroke is one of the common causes of death and disability. Despite extensive efforts in stroke research, therapeutic options for improving the functional recovery remain limited in clinical practice. Experimental stroke models using genetically modified mice could aid in unraveling the complex pathophysiology triggered by ischemic brain injury.

Beta-lactam antibiotic sensitization and its relationship to allergic diseases in tertiary hospital nurses.

Purpose: Skin allergies through type 1 and 4 hypersensitivity reactions are the most frequent manifestations of drug allergies. We had previously experienced a case of a nurse with cefotiam-induced contact urticaria syndrome. To aid in preventing the progression of drug-induced allergic disease in nurses, we conducted a survey of tertiary hospital nurses who were likely to have been exposed professionally to antibiotics.

Expression of MUC1, MUC2, MUC5AC and MUC6 in cholangiocarcinoma: prognostic impact.

Mucin is a high molecular weight glycoprotein that plays an important role to protect the gastrointestinal tract epithelium. However, in cancer cells and during cancer progression, the expression profile of mucins is altered and expression of some mucins is correlated with prognosis for certain malignancies. The aim of this study was to determine the relationship between the expression of MUC1, MUC2, MUC5AC and MUC6 in cholangiocarcinoma and clinicopathological parameters as well as patient survival.

Silencing of cytosolic NADP(+)-dependent isocitrate dehydrogenase by small interfering RNA enhances the sensitivity of HeLa cells toward staurosporine.

Staurosporine induces the production of reactive oxygen species, which play an important causative role in apoptotic cell death. Recently, it was demonstrated that the control of cellular redox balance and the defense against oxidative damage is one of the primary functions of cytosolic NADP(+)-dependent isocitrate dehydrogenase (IDPc) by supplying NADPH for antioxidant systems. The present report shows that silencing of IDPc expression in HeLa cells greatly enhances apoptosis induced by staurosporine.

Perceptions about the impact of global medical travel on poorer populations in India.

There is anecdotal evidence that the increasing focus on global medical travel health services for foreigners in India is likely to exacerbate the different levels of access to health services between India's wealthy and poor populations. However, surveyed physicians (n=177) at three hospitals in New Delhi indicated positive attitudes to global medical travel, especially in regards to global medical travel's effects on poorer populations. Overall, these results appear to be the result of respondents' support of the economic development, new medical technologies, and increased medical training that comes from the health infrastructure investments needed to attract foreign patients.

Hypochlorous acid-induced modulation of cellular redox status in HeLa cells.

Myeloperoxidase catalyzes the formation of hypochlorous acid (HOCI) via reaction of H2O2 with CI(-) ions. Although HOCI plays a major role in the human immune system by killing bacteria and other invading pathogens, excessive generation of this oxidant causes damage to tissues. Exposure of HeLa cells to HOCI decreased viability, inactivated antioxidant enzymes, damaged mitochondria, and modulated cellular redox status.

Inactivation of mitochondrial NADP+-dependent isocitrate dehydrogenase by hypochlorous acid.

Myeoloperoxidase catalyses the formation of hypochlorous acid (HOCl) via reaction of H(2)O(2) with Cl(-) ion. Although HOCl is known to play a major role in the human immune system by killing bacteria and other invading pathogens, excessive generation of this oxidant is known to cause damage to tissue. Recently, it was demonstrated that the control of mitochondrial redox balance and oxidative damage is one of the primary functions of mitochondrial NADP(+)-dependent isocitrate dehydrogenase (IDPm) to supply NADPH for antioxidant systems.