bluuebunny/crossref_metadata_2025 huggingface dataset:
Mapping the Timing, Pace, and Scale of the Fertility Transition in Brazil
Authors: Potter Joseph E. , Schmertmann Carl P. , Assunção Renato M. , Cavenaghi Suzana M.
Published: June 2010

Between 1960 and 2000, fertility fell sharply in Brazil, but this transition was unevenly distributed in space and time. Using Bayesian spatial statistical methods and microdata from five censuses, we develop and apply a procedure for fitting logistic curves to the fertility transitions in more than 500 small regions of Brazil over this 40‐year period. Doing so enables us to map the main features of the Brazilian fertility transition in considerable detail. We detect early declines in some regions of the country and document large differences between early and late transitions in regard to both the initial level of fertility and the speed of the transition. We also use our results to test hypotheses regarding changes in the level of development at the onset of the fertility transition and identify a temporary stall in the Brazilian transition that occurred in the late 1990s. A web site with project details is at http://schmert.net/BayesLogistic.
Emptying the Nest: Older Men in the United States, 1880–2000
Authors: Gratton Brian , Gutmann Myron P.
Published: June 2010

Between 1880 and 2000, the percentage of married men 60 and older living only with their wives in empty nest households rose from 19 percent to 78 percent. Data drawn from the US census show that more than half of this transformation occurred in the 30‐year period from 1940 to 1970, bookended by moderate increases between 1880 and 1940 and very modest increases after 1970. Two literatures have presented demographic, cultural, and economic explanations for the decline in elderly co‐residence with their children, but none adequately accounts for a sharp change in the mid‐twentieth century. Both aggregate comparisons and multivariate analysis of factors influencing the living arrangements of elderly men suggest that economic advances for all age groups in the critical 30‐year period, along with trends in fertility and immigration, best explain the three‐stage shift that made the empty nest the dominant household form for older men by the beginning of the twenty‐first century.
High Temperature Effects on Electron and Proton Circuits of Photosynthesis
Authors: Sharkey Thomas D. , Zhang Ru
Published: June 2010

Photosynthesis is sensitive to high temperature with reversible declines during moderate stress and irreversible damage with more severe stress. While many studies have focused on the irreversible damage, the reversible changes can tell how photosynthesis tolerates high temperature. Knowing how high temperature is tolerated could lead to ways of extending high temperature tolerance. New analytical methods have been used to probe electron and proton circuits of intact leaves at high temperature. Combined with previous work with isolated systems, it appears that there is a large change in redox distribution among thylakoid components. Photosystem I becomes more reduced but photosystem II and the stroma become more oxidized. Several lines of evidence support the existence of significant cyclic electron flow at high temperature. It is hypothesized that these changes allow for adenosine tri‐phosphate homeostasis and maintenance of an energy gradient across the thylakoid membrane, helping to keep it from suffering irreversible damage at high temperature.
COLLAGEN TYPES I AND III IN BOVINE MUSCLES: INFLUENCE OF AGE AND BREED
Authors: BLANCO M.R. , ALONSO C.R.
Published: June 2010

Composition and amount of intramuscular connective tissue vary among muscles, age and breed. The purpose of this study was to determine in vivo the proportion of collagen I and III fibers in the Longissimus thoracis (LT) and Gluteus medius (GM) muscles at different ages (6, 12 and 24 months) in the Criolla and Aberdeen Angus bovine breed (24 months) Muscular samples were taken and histological cuts were treated with the picrosirius‐red polarization method. The study was performed by light microscope with Polaroid filters and ocular reticulum. Type I fibers between GM and LT muscles, has shown differences only at 12 months old. Regarding Type III fibers, no differences were found between the both muscles at the three ages. When GM muscle was studied, differences were observed in the Type I fibers among the three ages, the major percentage was observed at 24 months. Significant differences were found in Type I as well as Type III fibers in LT at 24 months between Aberdeen Angus and Criolla breeds.

PRACTICAL APPLICATIONS

The variation in proportion of Types I and III collagen in muscles and its relationship to meat texture has been investigated, although results are not conclusive and they are often contradictory. The present inability to elucidate the relationship between phenotypic variations in the intramuscular connective tissue (IMCT) and meat texture is due to our rudimentary understanding of fibril composition.

Investigation of post‐mortem treatment of meat to reduce the IMCT contribution to meat toughness has not been completely successful. The knowledge and manipulation in vivo of the proportion and maturity of IMCT may be a possible means of reducing unwanted variability in meat tenderness.

Evaluation of collagen fibers Type I and III by the present histological technique could be used as a potential indicator of meat tenderness.
RELATIONSHIP BETWEEN OFF‐FLAVOR DESCRIPTORS AND FLAVOR SCORES IN BEEF FROM CATTLE RAISED ON NATURAL PASTURE
Authors: MUCHENJE V. , CHIMONYO M. , DZAMA K. , STRYDOM P.E. , NDLOVU T. , RAATS J.G.
Published: June 2010

The objective of the current study was to determine the relationship between off‐flavor descriptors and flavor scores in beef aged for 2 and 21 days from Nguni, Bonsmara and Angus steers raised on natural pasture. Fifteen steers each of Bonsmara and Angus and 25 steers of Nguni were kept at the University of Fort Hare Farm for 12 months until slaughter. The M. longissimus thoracis et lumborum was sampled postmortem for flavor evaluation. There were associations (P < 0.05) between off‐flavor descriptors and off‐flavor scores, off‐flavor descriptors and aroma scores. There were, however, no (P > 0.05) associations between beef from the three cattle breeds and off‐flavor descriptors, flavor scores and off‐flavor descriptors, aging periods and off‐flavor descriptors. It can be concluded that off‐flavor description is uniform across breeds and aging periods. Furthermore, off‐flavor description is related to off‐flavor scores and aroma scores.

PRACTICAL APPLICATIONS

Flavor is one of the components of sensory evaluation that affect beef acceptability by consumers. In lean meat, thermal oxidation of long‐chain fatty acids occurs, thereby leading to undesirable aroma/flavor formation, which may affect meat palatability. Off‐flavors are undesirable and negatively affect the consumers’ decision on purchasing beef. Therefore, flavor evaluation should include off‐flavor and its descriptors. Off‐flavors develop with aging and it is therefore important to establish when meat should be consumed after slaughter. When examining factors that affect off‐flavor production, it may be more beneficial to look at the total number of samples that are detected with off‐flavors rather than the sensory off‐flavor score only. Establishing relationships between breed, aging, flavor scores and off‐flavor descriptors is therefore important in meat production and consumption.
GELATION OF FISH MUSCLE USING MICROBIAL TRANSGLUTAMINASE AND THE EFFECT OF SODIUM CHLORIDE AND PH LEVELS
Authors: MORENO H.M. , CARBALLO J. , BORDERÍAS J.
Published: June 2010

Texturizing products by protein setting reinforced by Microbial Transglutaminase (MTGase), which forms covalent bonds between proteins, makes it possible to obtain minimally processed products in a raw state that can be commercialized in fresh or cooked products. In the present paper, microbiological analysis determined that restructured products would have a shelf life of up to 14 days (at 2C) if the pH of the samples were 6.0. The physicochemical properties of restructured fish muscle with added MTGase (0.5–1.0%) set at 5C for 48 h at different pH (6 and 6.8) and sodium chloride concentrations (0.5, 1.5 and 4.0%) were studied. pH had the greatest effect on the raw product's mechanical properties at low or medium NaCl concentrations, while at high NaCl concentrations, no differences between either pH were found. More than 0.5% MTGase had very little effect on the mechanical properties of restructured muscle.

PRACTICAL APPLICATIONS

The main aim is to establish bases for using fish fillet trimmings and minced muscle to prepare restructured products that can be commercialized in a raw state. One possibility is to process this kind of products with technologies normally used in whole fish muscle such as smoked fish fillets, carpaccios or marinated products. In addition, these raw restructured products can be commercialized to be cooked as a normal fresh fish fillet or pieces of fillet in a variety of preparations. Nowadays, most restructured products are thermically treated and this limits their consumption. One way of achieving raw restructured products is to use Microbial Transglutaminase to bind small pieces of the muscle. Knowledge of the effect of the combined action of salt and Transglutaminase on fish muscle would be important to develop products with the right consistence. It would also be important for these products to have a low pH to extend their shelf life.
PREPARATION OF LIQUID ANCHOVY (ENGRAULIS ENCRASICHOLUS) SOUP AND MICROBIOLOGICAL AND SENSORY CHANGES DURING REFRIGERATED STORAGE
Authors: KILINC BERNA
Published: June 2010

An easy and convenient way of a soup preparation is a liquid form. This liquid fish soup can be ready for consumption in a short time after boiled within the most 5 min. Therefore, this liquid fish soup can be especially preferred for working women because of easy to preparation. In this study liquid anchovy soup was made from the fresh anchovy fillets. The microbiological and sensory changes of anchovy soup during refrigerated storage were investigated. Total mesophilic and psychrotrophic bacteria counts increased from 2.23, 1.08 log cfu/mL to 6.10, 4.39 log cfu/mL, respectively, and sensory scores decreased to 1.20 on day 6. Total mesophilic bacteria count exceeded the critical limit of 6 log cfu/g on day 6. Coliform bacteria count, yeast‐molds, Staphyloccocus aureus, Escherichia coli and Salmonella were not detected during the storage period. On day 5; anchovy soup were determined as “acceptable” but on day 6; they were no longer acceptable according to the results of microbiological and sensory analysis.

PRACTICAL APPLICATIONS

Liquid anchovy soup will be preferred especially by working women because of easy to use. The shelf life of liquid anchovy soup can be extended by using pasteurization process after putting into the bottles. This type of liquid anchovy soup production can be gained more commercial value. Antimicrobial and antioxidant chemical substances can also be effective for extending the shelf‐life of fish soups in refrigerated storage.
MINERAL CONTENTS OF MUSCLE (LONGISSIMUS DORSI THORACIS) AND LIVER IN RIVER BUFFALO (BUBALUS BUBALIS)
Authors: TAJIK H. , ASRI REZAEI S. , PAJOHI ALAMOUTI M.R. , MORADI M. , DALIR‐NAGHADEH B.
Published: June 2010

The aim of this study was to evaluate mineral contents of meat (longissimus dorsi thoracis muscle) and liver in 350 river buffalos (Bubalus bubalis) grazed on natural pastures in terms of gender and age. According to the results, there were significant differences (P < 0.0001) in the mineral concentrations between meat and liver except for sodium. Potassium occurred in the highest concentration in the meat followed by sodium, magnesium, calcium, zinc, iron and copper. In the liver, potassium was the most abundant mineral followed by sodium, iron, magnesium, calcium, zinc and copper. Gender did not have any significant effect (P > 0.05) on the mineral contents of the meat and liver except for iron (P < 0.001). Age affected all mineral concentrations in the meat and liver. Sodium, potassium, calcium and magnesium contents of meat increased (P < 0.001) with age. In the liver all of the measured minerals, except for magnesium, were increased significantly (P < 0.001) with age. However, the iron, zinc and copper contents of muscle and the magnesium content of liver were decreased with age (P < 0.001), respectively. Our findings showed that meat and liver of buffalo are suitable sources of iron, potassium and zinc.

PRACTICAL APPLICATIONS

Muscle is a dynamic tissue that performs mechanical, biological and chemical functions. Muscle development and its chemical and physical properties are affected by age, nutrition, hormonal status and disease. The mineral composition of meat from buffaloes grazed on natural pastures could be suitable as an alternative red meat for human consumption. The buffalo meat and liver are rich and good sources of potassium, zinc and iron. Buffalo meat has higher contents of iron than cattle meat and is recommended to be considered in iron scarce diets.
COMPARISON OF PROTEIN, LIPID AND FATTY ACIDS COMPOSITION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L. 1758) DURING THE COMMERCIAL CATCHING SEASON
Authors: KAYA YALÇIN , TURAN HÜLYA
Published: June 2010

In this research were investigated protein, lipid and fatty acids contents of commercially important anchovy (Engraulis encrasicolus) during the catching season. The protein content of anchovy ranged from 17.24 to 16.94%. The lipid content of anchovy was maximum (18.57%) in November and minimum (15.57%) in January The total saturated fatty acids content were determined as 38.62, 35.20 and 33.57% in November, December and January, respectively. Palmitic acid (C16:0) was found at the highest levels among the saturated fatty acids through all commercial catch season. The monounsaturated fatty acids content ranged from 25.45 to 29.50%. Concerning the monounsaturated fatty acids, oleic acid (C18:1n‐9) constituted the larger percentage than others. Docosahexaenoic acid (DHA; C22:6n‐3) and eicosapentaenoic acid (EPA; C20:5n‐3) contents were determined as average 9.37% and 7.92%, respectively. n‐3 Polyunsaturated fatty acids (n‐3 PUFAs) of anchovy were higher than n‐6 PUFAs. Thrombogenicity and atherogenicity index values were 0.43, 0.40, 0.36 and 1.94, 1.69, 1.52 in November, December and January, respectively. The n‐6/n‐3 ratio of anchovy was 0.23, 0.20 and 0.17 in November, December and January, respectively.

PRACTICAL APPLICATIONS

The anchovy is very important a fish for Turkey. Annual per capita fish consumption is around 8 kg in Turkey, which 40% is anchovy. This research provides useful information on the proximate composition of anchovy during the catching season. Results of this research will be reference for the fish processing technology, dieticians and similar academic studies.
MUSCLE FIBER TYPE AND THE OCCURRENCE OF PALE, SOFT, EXUDATIVE PORK
Authors: GOLDING‐MYERS J.D. , SHOWERS C.D , SHAND P.J. , ROSSER B.W.C.
Published: June 2010

Pale, soft, exudative (PSE) pork is a problem in the meat industry. Previous studies have shown that PSE pork results from accelerated postmortem muscle metabolism, perhaps related to a preponderance of type 2b muscle fibers. The present study further elucidates the role of fiber type complement in PSE pork. Immunocytochemical and histochemical techniques were used to characterize fibers as type 1, 2a, 2×or 2b in PSE and normal longissimus muscle. The number, size and percent of total muscle cross‐sectional area of each fiber type were determined. No significant differences in size, number or percent of total area of any fiber type were found between PSE and normal pork. This suggests that the relative abundance of any given fiber type is not wholly responsible for the occurrence of PSE pork. Consistent with PSE water loss, however, the fibers from PSE pork were on average significantly smaller than those from normal pork.

PRACTICAL APPLICATIONS

Pale, soft and exudative (PSE) meat continues to be a major problem for the pork industry. The present study provides important insights into the role of muscle fiber type in this condition. Unlike many previous studies, we examine the presence of all four primary fiber types (1, 2a, 2× and 2b) in normal and PSE pork. We determine that the relative abundance of any given fiber type cannot be entirely responsible for the occurrence of PSE pork. Also the smaller average size of fibers from PSE pork is consistent with water loss from the tissue, and has the potential to be used as an additional criterion for identifying PSE pork.
COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI‐TYPE PRODUCTS
Authors: BARBUT S.
Published: June 2010

The impact of using natural fermentation with lactic acid bacteria (LAB), chemical acidification with liquid lactic acid, and encapsulated citric, gluconic or lactic acid were evaluated in raw and cooked salami‐type products. Liquid lactic acid resulted in an immediate pH drop and significant increase in L*(lightness) and a*(redness) values, as well as clumping of the ground meat particles that exhibited moisture release due to excessive protein denaturation. Overnight LAB fermentation also resulted in increased L*and a*values, but unlike direct acid addition, did not cause moisture loss or clumping. Spectra data, collected after both treatments reached pH 4.6, revealed pretty similar curve shape, with higher values for the fermented product at 420–550 nm and 610–670 nm. The encapsulated acids, designed to release acid at about 62C, did not affect the color of the raw meat batters. Cooking of all treatments resulted in higher L*and a*values, both by about 50%. L*and a*values were pretty similar for all the acidified and non‐acidified control. The only exception was a no‐nitrite control, which showed a significantly (P < 0.05) lower a*value.

PRACTICAL APPLICATIONS

The use of different acidification methods to lower the pH of meat products (bacteria fermentation, direct acid addition, encapsulated acid) does affect the color of the product. When going through the process, care should be given to the rate of acidification. A slow acid production (fermentation) or acid release when the meat proteins have started to go through heat coagulation (by using acid encapsulated in hydrogenated vegetable oil) are recommended. Direct acid addition results in immediate lightening of the product as well as crumbling of the ground meat particles, which later negatively affect color and texture of the product.
PORK TENDERNESS AND POSTMORTEM TENDERIZATION: CORRELATIONS WITH MEAT QUALITY TRAITS AND THE IMPACT OF SIRE LINE
Authors: DILGER A.C. , RINCKER P.J. , EGGERT J.M. , MCKEITH F.K. , KILLEFER J.
Published: June 2010

The objective of this study was to identify differences in rate and extent of postmortem tenderization between sire lines and determine correlations between changes in tenderness and other quality traits in pork. Pigs from eight sire lines were raised in a single production facility and harvested on a single day. Whole bone‐in loins (n = 151) were collected for fabrication and further analysis. Quality measurements were performed 24 h postmortem and chops were aged 2, 7, 14 and 21 days postmortem for analysis of Warner‐Bratzler shear force. Shear force did not differ (P > 0.10) between sire lines at any day of aging; however, rate and extent of postmortem tenderization were different (P < 0.05) between sire lines. While correlations (P < 0.05) between shear force and marbling, loin fat content and water‐holding capacity traits were found, correlations were not significant (P > 0.05) for more easily measured quality traits of ultimate pH or color.

PRACTICAL APPLICATIONS

Consumers often denote tenderness as the most important trait in determining the overall quality of pork. Predicting tenderness, however, can be very challenging because many preharvest and postharvest factors influence this trait. Furthermore, tenderness changes with postmortem storage, a phenomenon that is also difficult to predict. This work correlates meat quality traits with both ultimate shear force and the change in shear force with storage. While shear force and the change in shear force are correlated with some quality traits such as water‐holding capacity, no one easily measurable trait strongly correlated with shear force. Therefore, this research provides only the first steps in being able to predict tenderness in pork. Furthermore, this work indicates that not all pork ages similarly – the rate and extent of change in postmortem tenderness can be impacted by sire line. These differences between sire lines may offer a new angle of marketing pork.
THE ACIDOGENIC METABOLISM OF LACTOBACILLUS PLANTARUM CRL 681 IMPROVES SARCOPLASMIC PROTEIN HYDROLYSIS DURING MEAT FERMENTATION
Authors: FADDA SILVINA , VILDOZA MARÍA JOSÉ , VIGNOLO GRACIELA
Published: June 2010

The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum CRL 681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30C for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pHs was demonstrated. Results showed that sarcoplasmic protein hydrolysis at pH 4.0, as occurring during sausage fermentation, can be attributed to the combined action of acidic meat endogenous proteases, L. plantarum CRL 681 proteolytic activity and acid‐induced changes arising from the bacterial fermentative metabolism. On the other hand, bacterial proteolysis was mainly involved on the hydrolytic changes observed at pH 6.0.

PRACTICAL APPLICATIONS

Lactobacillus plantarum CRL 681 isolated from Argentinean sausages showed to display technological metabolic traits such as high acidification rate, proteolytic and peptidase activity, biogenic amines degradation and absence of amino acid decarboxylase activity which can beneficially affect the quality and safety of fermented sausages. In addition, from the results of this study, L. plantarum CRL 681 acidogenic metabolism not only would assure hygienic quality of fermented sausages but would increase free amino acids and peptides release from meat proteins. As a whole, this strain has the potential to be successfully used as starter culture to improve final product quality.
ANTIOXIDANT POTENTIAL OF POMEGRANATE JUICE IN COOKED CHICKEN PATTIES
Authors: NAVEENA B.M. , SEN A.R. , VAITHIYANATHAN S. , PATIL GIRISH , KONDAIAH N.
Published: June 2010

This study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ) and vitamin C (VC) in cooked chicken patties during storage at 4C. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); PJ 5 (5 mg eq PJ phenolics per 100 g meat); PJ 10 (10 mg eq PJ phenolics per 100 g meat); PJ 15 (15 mg eq PJ phenolics per 100 g meat); PJ 20 (20 mg eq PJ phenolics per 100 g meat); VC 50 (50 mg VC per 100 g meat). The PJ exhibited significantly (P < 0.05) higher reducing power compared with VC. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 226 in control to 432 ug/g in PJ 20 patties. Incorporation of 15 mg eq PJ phenolics per 100 g patties was sensorily acceptable. The thiobarbituric acid values were significantly (P < 0.05) reduced from 1.358 in control patties to 0.341 mg malonaldehyde per gram samples in PJ 15 and PJ 20 patties. PJ treatment (PJ 10, PJ 15 and PJ 20) inhibited (P < 0.05) lipid oxidation in cooked chicken patties to a greater extent than VC treatment. Hence, naturally available PJ can be utilized as an alternative to synthetic antioxidants in chicken meat patties with added health benefits.

PRACTICAL APPLICATIONS

Since many of the synthetic antioxidants are associated with potential health risks, the meat industry is looking for natural ingredients to prevent lipid oxidation. Pomegranate juice (PJ) has been demonstrated to be high in antioxidant activity and could be used as a natural source of polyphenols in poultry meat products. The PJ was also reported to be effective in the prevention of atherosclerosis, low‐density lipoprotein oxidation, prostate cancer, platelet aggregation and various cardiovascular diseases. Hence, the meat industry should take notice of the use of these fruits as a potential source of phenolics which have immense nutraceutical value or can be utilized to produce functional meat products of great commercial interest.
EFFECTS OF MUSCLE FIBER TYPES ON GEL PROPERTY OF SURIMI‐LIKE MATERIALS FROM CHICKEN, PORK AND BEEF
Authors: KANG GEUN‐HO , PARK GU‐BOO , JOO SEON‐TEA , LEE MOOHA , LEE SUNG‐KI
Published: June 2010

The research was done to investigate the gel properties of surimi‐like materials (SLM) from breast muscle of chicken, and semimembranosus muscle of porcine and bovine. Differences in the thickness and diameter of muscle fibers from three muscles were observed using field emission scanning electron microscope. As muscle fiber thickness decreased, gel microstructure of cooked SLM had smaller particles of amorphous proteins that might be related to hard and strong gel structures. These results implied that the gel texture seen in the SLM was dependent on muscle fiber types from different animals. The myosin ratio was increased with the decrease of red muscle fiber‐type ratio, i.e., beef > pork > chicken. Amino acid composition analysis showed significantly (P < 0.05) higher proline percentage among the hydrophobic amino acids in chicken compared with pork and beef. Data implied that muscle fiber types affected the gel‐forming ability of SLM.

PRACTICAL APPLICATIONS

Gel hardness of cooked surimi‐like materials (SLM) was increased as pH decreased. The different pH of animal muscles might be related to differences in muscle protein composition and species. The different pH had effects not only on the sarcoplasmic protein in SLM after washing, but also on the functionality of myofibrillar proteins after cooking. Porcine muscle had the thickest muscle fibers, whereas bovine muscles had the smallest fiber diameter. This difference was correlated to gel hardness and microstructure of cooked SLM. The myosin ratio in the myofibrillar proteins was lower in SLM from beef than those from chicken and pork. The myosin ratio was increased as the red muscle fiber ratio decreased. Therefore, these results suggested that the myosin ratio in SLM depended on the muscle fiber type in raw muscles, and resulted in better gel‐forming ability and texture of cooked SLM.
CHEMICAL QUALITY, SENSORY ATTRIBUTES AND ULTRASTRUCTURAL CHANGES OF GAMMA‐IRRADIATED CAMEL MEAT
Authors: FALLAH AZIZ ALAH , TAJIK HOSSEIN , FARSHID AMIR ABBAS
Published: June 2010

This study was set out to determine the chemical quality, sensory attributes and ultrastructural changes of irradiated camel meat. Aerobically‐packaged fresh camel meat samples (Biceps femoris muscles) were subjected to gamma irradiation at doses of 0 (control), 1.5 and 3.0 kGy and stored at 4 ± 1C for 15 days. Irradiation had no significant effects (P > 0.05) on proximate composition, total volatile nitrogen (TVN) and cooking loss but significantly (P < 0.05) increased lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). Also, refrigerated storage significantly (P < 0.05) increased TVN, cooking loss and TBARS of non‐irradiated and irradiated samples. This study showed that irradiation had no significant effects (P > 0.05) on the sensory attributes of raw and cooked camel meat. The irradiated samples were more acceptable during storage. At ultrastructural observation, transmission electron micrographs showed structural changes of myofibrils in irradiated samples when compared with non‐irradiated ones. Moreover, the mean size of sarcomere length of irradiated samples was significantly (P < 0.05) shorter than that of non‐irradiated camel meat.

PRACTICAL APPLICATIONS

Meat is a rich nutrient matrix that provides suitable media for growth and proliferation of common spoilage and pathogenic microorganisms. The shelf‐life of fresh meat under chilled states is limited to a few days. The freezing techniques have the advantage of providing prolonged shelf‐life but are expensive and inadequate and also have adverse effects on the texture of the product, which reduce the consumer acceptability. Thus, the need is evident for new and more efficient preservation technologies for prolongation of shelf‐life with minimum adverse effects on the general acceptability of the product. As a practical and efficient method, irradiation technique can extend the shelf‐life and improve the safety of meat. In this research, detailed effects of gamma irradiation on the chemical, structural and sensory characteristics of fresh camel meat is investigated in order to enhance its storage life with high consumer acceptability in commercial scales.
METHIONINE AND SELENIUM YEAST SUPPLEMENTATIONS OF THE HEN DIETS AFFECT ANTIOXIDANT AND GEL PROPERTIES IN THE CHICK MYOFIBRILLAR PROTEIN
Authors: WANG Z.G. , PAN X.J. , PENG Z.Q. , ZHAO R.Q. , ZHOU G.H.
Published: June 2010

The effects of supplementing Langshan breeding hen diets with selenium (Se) and methionine (Met) on antioxidant and gel properties in the chick myofibrillar protein were assessed. Four hundred and fifty hens were randomly divided into nine treatments with five replicates each treatment and fed 1 of 9 corn soybean diets with 0, 0.30 and 0.60 mg Se/kg from Se‐yeast and 3.2, 4.0 and 5.4 g Met/kg from DL‐methionine, respectively. After incubation, 250 chickens each treatment were randomly divided into five replicates and fed the same diet. At 21 days old, two male chicks each replicate were slaughtered. The Met and Se supplementations of the hen diets increased the muscle tissue Se content and decreased disulfide bond and protein carbonyl contents in the muscle. The higher levels of Met and Se (5.4 g/kg Met and 0.60 mg/kg Se) significantly increased reactive sulfhydryl content in the muscle. The intermediate levels of Met and Se (4.0 g/kg Met and 0.30 mg/kg Se) significantly increased gel hardness and water‐holding capacity of the gel and the higher levels of Met and Se (5.4 g/kg Met and 0.60 mg/kg Se) decreased gel hardness and water‐holding capacity of the gel to an extent. The conclusion was drawn that 0.30 mg/kg Se and 4.0 mg/kg Met supplementations of the hen diets could improve the protein gel and antioxidant properties in the chick to an extent.

PRACTICAL APPLICATIONS

Protein oxidation is detrimental to meat quality. Nowadays, the most obvious strategy is that various antioxidants have been used to meat products. However, various mechanisms and substances in the body can protect against oxidation. The antioxidant system could be established in advance during the embryonic period, utilizing the micronutrients present in the egg, and ultimately dependent on the hen diet. This appears to have potential in the meat industry once it is proved to be feasible.
COMPARISON OF THE EUROPEAN ECONOMIC COMMUNITY FOUR‐PLATE TEST, PREMI TEST AND ENZYME‐LINKED IMMUNOSORBENT ASSAY FOR OXYTETRACYCLINE RESIDUE DETECTION IN RAINBOW TROUT (ONCHORHYNCUS MYKISS)
Authors: KILINC BERNA , CAKLI SUKRAN , MEYER CARSTEN
Published: June 2010

The four‐plate test (FPT), Premi test and enzyme‐linked immunosorbent assay (ELISA) methods were used for screening oxytetracycline residues in fish samples. FPT is a microbiological inhibition test which uses three media seeded with Bacillus subtilis at different pH values (6, 7.2 or 8.0), and a fourth medium seeded with Micrococcus luteus. Fish fed with pellets containing antibiotics: the inhibition zones increased according to duration of feed application. Fish fed with pellets containing antibiotics: at day 1, the inhibition zone was found to be 2.5 mm wide; at day 4, the zones increased to 12.25 mm wide. The concentration of the residues accumulated and reached a plateau after 4 days. At day 15, the antibiotics were still detectable, but 5 days later (at day 20), they were no longer detectable in the fish samples. According to the Premi test, results of fish samples: fish samples of the control group were found negative, from days 1 to 20; the samples were found positive, at day 25; the samples were found negative. The results showed us that the Premi test and ELISA test were more sensitive than the European Economic Community FPT. In contrast to the FPT, 10 days after discontinuing the medicated diet, there were still residues detectable by the Premi test and ELISA test (at day 20). Data presented show the FPT, Premi test and ELISA test methods are very suitable for screening oxytetracycline residues in trout.

PRACTICAL APPLICATIONS

The use of antibiotics above the maximum residue limits could result in unsafe antibiotic residues in food products. Therefore, monitoring antibiotic residues in food products are necessary to prevent unapproved uses of antibiotics. The aim of the present study was to determine the most useful method for screening oxytetracycline residues in trout.
Deculverting: reviewing the evidence on the ‘daylighting’ and restoration of culverted rivers
Authors: Wild T. C. , Bernet J. F. , Westling E. L. , Lerner D. N.
Published: June 2010

We review published references on ‘deculverting’ (also known as ‘daylighting’) projects in the United Kingdom and internationally. The aim of the review was to assess the objectives of implemented projects and to establish where evidence exists for the purported social, economic and environmental benefits of deculverting. The outcomes highlight the need for collaboration to collate detailed information on such projects, to support the further development of evidence‐based policy. It is clear that deculverting schemes can indeed exert considerable positive impacts, including ecological benefits, reduced flood risks, recreation for local communities and a stimulus for regeneration, but that the evidence for these impacts is sparse. We conclude that improvements in policy will help to maximise these opportunities, by encouraging the implementation of good practices.
Bone marrow lesions in the knee: the clinical conundrum
Authors: BASSIOUNI Hassan M.
Published: June 2010

Osteoarthritis (OA) of the knee is a common, debilitating condition. Twelve percent of people aged 60 years or older have symptomatic knee OA. With increasing global incidence of obesity, the prevalence of OA is set to dramatically rise Cartilage deterioration is a hallmark of the disease, but other areas are equally as important, such as changes to the subchondral bone. Magnetic resonance imaging (MRI) has enabled us to view bone marrow lesions (BMLs) in the subchondral bone, allowing progress to be made in understanding their natural history, effect on pain, structural deterioration and other factors. The focus of this review is to try to put a new clinical perspective for the patients with BMLs in relation to pain, functional decline and prognosis.
IgG4‐related retroperitoneal fibrosis: the first reported case in a Chinese population
Authors: LIN Yeong‐Jang , CHEN Pei‐Chih , CHEN Hung‐An , LI Chien‐Feng
Published: June 2010

Immunoglobulin G4 (IgG4)‐related sclerosing disease is a newly recognized clinicopathological entity characterized by lymphoplasmacytic infiltration and varying degrees of fibrosis in various organs, with abundant IgG4‐positive plasma cells in tissues. Patients usually exhibit multisystem involvement and often respond well to steroid and immunosuppressive therapy. However, this disease has been rarely reported in a Chinese population. We herein report a case of IgG4‐related sclerosing disease solely presenting with retroperitoneal fibrosis that was effectively treated with systemic steroid therapy. To the best of our knowledge, this is the first reported case of IgG4‐related retroperitoneal fibrosis in a Chinese population.
Systemic lupus erythematosus complicated with posterior reversible encephalopathy syndrome and intracranial vasculopathy
Authors: CHEN Hung‐An , LIN Yeong‐Jang , CHEN Pei‐Chih , CHEN Tai‐Yuan , LIN Kao‐Chang , CHENG He‐Hsiung
Published: June 2010

Posterior reversible encephalopathy syndrome (PRES) is a neurotoxic condition characterized by reversible vasogenic edema on neuroimaging. It is associated with various neurological manifestations, including headaches, vomiting, seizures, visual loss, altered mental status and focal neurological deficits. PRES mainly occurs in the setting of eclampsia, hypertension, uremia, malignancy, transplantation, autoimmune diseases and/or use of immunosuppressive drugs. This syndrome has been described in patients with systemic lupus erythematosus (SLE). PRES is a potentially reversible clinical–radiological entity; however, it can be complicated with vasculopathy, infarction or hemorrhage. Vasculopathy has been demonstrated to be a common finding in patients with SLE. We report the case of a woman with lupus nephritis and PRES whose diffuse vasculopathy was present on initial neuroimaging. Subsequent brain computed tomography scan demonstrated interval development of intraparenchymal hemorrhage and subarachnoid hemorrhage. To our knowledge, this unique brain image pattern has not been reported in SLE patients.
On nearby cycles and 𝒟-modules of log schemes in characteristic p>0
Authors: Tsuji Takeshi
Published: June 2010

Let K be a complete discrete valuation field of mixed characteristic (0,p) with a perfect residue field k. For a semi-stable scheme over the ring of integers OK of K or, more generally, for a log smooth scheme of semi-stable type over k, we define nearby cycles as a single 𝒟-module endowed with a monodromy ∂logt, whose cohomology should give the log crystalline cohomology. We also explicitly describe the monodromy filtration of the 𝒟-module with respect to the endomorphism ∂logt, and construct a weight spectral sequence for the cohomology of the nearby cycles.
Growth of epitaxial iron nitride ultrathin film on zinc-blende gallium nitride
Authors: Pak J. , Lin W. , Wang K. , Chinchore A. , Shi M. , Ingram D. C. , Smith A. R. , Sun K. , Lucy J. M. , Hauser A. J. , Yang F. Y.
Published: June 2010

The authors report the growth of iron nitride on zinc-blende gallium nitride using molecular beam epitaxy. First, zinc-blende GaN is grown on a magnesium oxide substrate having (001) orientation; second, an ultrathin layer of FeN is grown on top of the GaN layer. In situ reflection high-energy electron diffraction is used to monitor the surface during growth, and a well-defined epitaxial relationship is observed. Cross-sectional transmission electron microscopy is used to reveal the epitaxial continuity at the gallium nitride-iron nitride interface. Surface morphology of the iron nitride, similar to yet different from that of the GaN substrate, can be described as plateau valley. The FeN chemical stoichiometry is probed using both bulk and surface sensitive methods, and the magnetic properties of the sample are revealed.
Reactive magnetron cosputtering of hard and conductive ternary nitride thin films: Ti–Zr–N and Ti–Ta–N
Authors: Abadias G. , Koutsokeras L. E. , Dub S. N. , Tolmachova G. N. , Debelle A. , Sauvage T. , Villechaise P.
Published: June 2010

Ternary transition metal nitride thin films, with thickness up to 300 nm, were deposited by dc reactive magnetron cosputtering in Ar–N2 plasma discharges at 300 °C on Si substrates. Two systems were comparatively studied, Ti–Zr–N and Ti–Ta–N, as representative of isostructural and nonisostructural prototypes, with the aim of characterizing their structural, mechanical, and electrical properties. While phase-separated TiN–ZrN and TiN–TaN are the bulk equilibrium states, Ti1−xZrxN and Ti1−yTayN solid solutions with the Na–Cl (B1-type) structure could be stabilized in a large compositional range (up to x=1 and y=0.75, respectively). Substituting Ti atoms by either Zr or Ta atoms led to significant changes in film texture, microstructure, grain size, and surface morphology, as evidenced by x-ray diffraction, x-ray reflectivity, and scanning electron and atomic force microscopies. The ternary Ti1−yTayN films exhibited superior mechanical properties to Ti1−xZrxN films as well as binary compounds, with hardness as high as 42 GPa for y=0.69. All films were metallic, the lowest electrical resistivity ρ∼65 μΩ cm being obtained for pure ZrN, while for Ti1−yTayN films a minimum was observed at y∼0.3. The evolution of the different film properties is discussed based on microstructrural investigations.
Surface morphology of Kr+-polished amorphous Si layers
Authors: van den Boogaard A. J. R. , Louis E. , Zoethout E. , Müllender S. , Bijkerk F.
Published: June 2010

The surface morphology of low-energy Kr+-polished amorphous Si layers is studied by topographical methods as a function of initial substrate roughness. An analysis in terms of power spectral densities reveals that for spatial frequencies 2×10−2–2×10−3 nm−1, the layers that are deposited and subsequently ion polished reduce the initial substrate roughness to a rms value of 0.1 nm at the surface. In this system, the observed dominant term in linear surface relaxation, proportional to the spatial frequency, is likely to be caused by the combined processes of (a) ion-induced viscous flow and (b) annihilation of (subsurface) free volume during the ion-polishing treatment. Correspondingly, a modification of the generally assumed boundary conditions, which imply strict surface confinement of the ion-induced viscous flow mechanism, is proposed. Data on surface morphology are in agreement with the optical response in extreme ultraviolet from a full Mo/Si multilayered system deposited onto the modified substrates.
Investigation of the surface chemical and electronic states of pyridine-capped CdSe nanocrystal films after plasma treatments using H2, O2, and Ar gases
Authors: Wang Seok-Joo , Kim Hyuncheol , Park Hyung-Ho , Lee Young-Su , Jeon Hyeongtag , Chang Ho Jung
Published: June 2010

Surface chemical bonding and the electronic states of pyridine-capped CdSe nanocrystal films were evaluated using x-ray photoelectron spectroscopy and ultraviolet photoelectron spectroscopy before and after plasma treatments using H2, O2, and Ar gases from the viewpoint of studying the effects of surface capping organic molecules and surface oxidation. Surface capping organic molecules could be removed during the plasma treatment due to the chemical reactivity, ion energy transfer, and vacuum UV (VUV) of the plasma gases. With O2 plasma treatment, surface capping organic molecules were effectively removed but substantial oxidation of CdSe occurred during the plasma treatment. The valence band maximum energy (EVBM) of CdSe nanocrystal films mainly depends on the apparent size of pyridine-capped CdSe nanocrystals, which controls the interparticle distance, and also on the oxidation of CdSe nanocrystals. Cd-rich surface in O2 and H2 plasma treatments partially would compensate for the decrease in EVBM. After Ar plasma treatment, the smallest value of EVBM resulted from high VUV photon flux, short wavelength, and ion energy transfer. The surface bonding states of CdSe had a strong influence on the electronic structure with the efficient strip of capping molecules as well as different surface oxidations and surface capping molecule contents.
Making modified fluoropolymer films with low surface energy
Authors: Ye Xiangdong , Duan Yugang , Ding Yucheng , Liu Hongzhong
Published: June 2010

A technique of using commercial polymers and additive to fabricate modified fluoropolymer films with low surface energy is proposed. A small amount of the additive can increase the oleophobic behavior of the fluoropolymer and so reduce its surface energy remarkably. The modified fluoropolymer films not only possess low surface energy and are solvent resistant but also have a high modulus. By a simple cast-molding process, both three-dimensional micropillars and complex letters with 100 nm linewidth can be replicated in the modified fluoropolymer films. Moreover, in the authors’ experiment, the modified fluoropolymer film has shown its replicating competence for replicating high-aspect-ratio sub-30 nm structures.
Gene Therapy Takes a Cue from HAART: Combinatorial Antiviral Therapeutics Reach the Clinic
Authors: Shah Priya S. , Schaffer David V.
Published: June 2010

Therapeutic RNAs are stably expressed in blood cells of HIV-positive patients.
Stopping Sepsis by Targeting Sphingosine Kinase 1
Authors: O’Neill Luke A. J.
Published: June 2010

A recent study suggests that inhibiting the enzyme sphingosine kinase 1 might have great potential as a therapy for sepsis.
Slippery Cargo Ends in Death
Authors: Minzenberg Michael J.
Published: June 2010

A new study suggests that Huntington's disease may involve deficient handling of cargo in macroautophagic vacuoles.
Effect of Electroacupuncture on the Healing Process of Tibia Fracture in a Rat Model: A Randomised Controlled Trial
Authors: Nakajima Miwa , Inoue Motohiro , Hojo Tatsuya , Inoue Nozomu , Tanaka Kazuto , Takatori Ryota , Itoi Megumi
Published: June 2010

Background

Electrical stimulation is used to promote bone reunion, and is most effective when applied directly to the fracture site.

Objective

To examine the effects of electroacupuncture (EA) on the healing process of tibia fracture in a rat model.

Methods

Thirty 12-week-old male Wistar rats underwent unilateral open osteotomies of the tibiae. The rats were then assigned randomly to three groups: EA group (n=10), sham group (n=10) and control group (n=10). In the EA group, a cathodal electrode was connected to an acupuncture needle percutaneously penetrated directly at the surgery site, while an acupuncture needle inserted at 15 mm proximal to the surgery site was used as an anodal electrode. EA (50 Hz, 20 μA, 20 min) was performed daily for 3 weeks. In the sham group the acupuncture needles were inserted at the same sites but no electrical stimulation was given and in the control group, no treatment was given. The response was evaluated at 1, 3, 4 and 6 weeks after surgery by radiographic, macroscopic and mechanical examinations.

Results

The EA group showed accelerated bone healing (EA group 29.92±4.55 mm2, sham group 26.46±5.21 mm2, control group 26.19±2.81 mm2, p<0.05 at 3 weeks) and accretion of the callus (radiographic evaluation: EA group 35.66±4.37 mm2, sham group 32.60±5.73 mm2, control group 29.72±6.39 mm2, p<0.05 at 6 weeks) compared with the other groups. Mechanical testing also showed an excellent result (EA group 16.54±9.92 N, sham group 7.13±3.57 N, control group 6.67±3.12 N, p<0.05) at 6 weeks in the EA group compared with the other groups. There was no difference between the sham and control groups in any evaluation.

Conclusion

The use of EA enhanced callus development and bone mineralisation during the bone healing process.