Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork.

This study evaluated the effect of freezing rate on the quality characteristics of pork loin to establish an objective standard for rapid freezing. To generate various freezing rates, three air flow rates (0, 1.5, and 3.

Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure.

This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.

Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins.

This study investigated the effects of pressure-mediated protein changes on the ice nucleation temperature of pork loins. To variate chemical state of meat proteins, pork loin was pressurized at varying pressure levels (100-500 MPa) for 3 min, and moisture content, expressible moisture (EM) and differential scanning calorimetry (DSC) were analyzed. Although, all treatments showed similar moisture content, EM and degree of protein unfolding of pork loin showed different features as of 300 MPa.

Reduced sirtuin 1/adenosine monophosphate-activated protein kinase in amyotrophic lateral sclerosis patient-derived mesenchymal stem cells can be restored by resveratrol.

Amyotrophic lateral sclerosis (ALS) is a fatal neurodegenerative disease affecting motor neuron system. Our previous study has shown that bone marrow-mesenchymal stem cells (BM-MSCs) from ALS patients have functional limitations in releasing neurotrophic factors and exhibit the senescence phenotype. In this study, we examined sirtuin 1/adenosine monophosphate-activated protein kinase (SIRT1/AMPK) activities and identified significant decreases in the ALS-MSCs compared with normal healthy control originated BM-MSCs.