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Kinematic Alignment Does Not Result in Clinically Important Improvements After TKA Compared With Mechanical Alignment: A Meta-analysis of Randomized Trials.
Clin Orthop Relat Res
January 2025
Division of Orthopaedic Surgery, University of Toronto, Toronto, ON, Canada.
Background: There is debate as to whether kinematic TKA or mechanical alignment TKA is superior. Recent systematic reviews have suggested that kinematically aligned TKAs may be the preferred option. However, the observed differences in alignment favoring kinematic alignment may not improve outcomes (performance or durability) in ways that patients can perceive, and likewise, statistical differences in outcome scores sometimes observed in clinical trials may be too small for patients to notice.
View Article and Find Full Text PDFIdentifying factors that underpin student decisions to pursue the Doctor of Pharmacy degree at Atlantic Canadian Universities: Protocol for a mixed methods study.
PLoS One
January 2025
Faculty of Education, Memorial University, St. John's, NL, Canada.
Several international studies have investigated academic decision-making in higher education, but there is limited research on students' choice to study pharmacy in the Canadian context. While there is some variation across jurisdictions, decisions to enroll in a particular degree program fall into several decision-making domains (e.g.
View Article and Find Full Text PDFAutistic people experience more mental health conditions like depression or anxiety than non-autistic people. They are also more likely to experience difficulties in accessing mental health supports Clinicians have published suggestions on how to improve therapy for autistic people. However, whether these ways to adapt (i.
View Article and Find Full Text PDFFrom Farms to Labs: The New Trend of Sustainable Meat Alternatives.
Food Sci Anim Resour
January 2025
Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.
Meat analogs or meat alternatives mimic conventional meat by using non-meat ingredients. There are several reasons for the rising interest in meat alternatives, e.g.
View Article and Find Full Text PDFTechniques and Emerging Trends in Flavor and Taste Development in Meat.
Food Sci Anim Resour
January 2025
Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
Flavor and taste are critical factors influencing consumer attraction for meat, shaping preferences and commercial demand. This review examines conventional and novel approaches to flavor and taste creation in the meat business, highlighting ways that improve sensory profiles and meet consumer demands. Conventional methods, such as aging and marination, are analyzed in conjunction with new technologies, including enzymatic treatment, fermentation, genetic treatments to alter texture and enhance umami.
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