bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sexual size dimorphism of the tongue in a North American pitviper
Authors: Smith C. F. , Schwenk K. , Earley R. L. , Schuett G. W. 
Published: April 2008

AbstractSexual dimorphisms – phenotypic dissimilarities between the sexes – are common and widespread among plants and animals, and classical examples include differences in body size, colour, shape, ornamentation and behaviour. In general, sexual dimorphisms are hypothesized to evolve by way of sexual selection acting on one sex through priority‐of‐access for sexual partners via mate choice and/or intra‐sexual competition. In snakes, males are the mate‐searching sex and one form of sexual selection involves male–male competition in locating females by following pheromone trails using their forked tongues, the structure used to sample environmental chemicals for transduction in the vomeronasal chemosensory system (VNS). Based on several lines of empirical evidence, increased tongue forking (bifurcation) in snakes (and some lizard taxa) appears to enhance chemical trail‐following abilities through tropotaxis (the simultaneous comparison of stimulus intensities on two sides of the body) and thus aids in prey location and mate searching in males. We predicted that male copperheads, Agkistrodon contortrix, a North American pitviper, should have more deeply forked tongues than females owing to male–male competition for priority‐of‐access to widely dispersed females during the mating seasons. We examined formalin‐fixed, ethanol‐preserved museum specimens of adult A. contortrix for sexual size dimorphism (SSD) of the tongue. Tongue dimensions showed differences indicative of SSD, and the degree of bifurcation (i.e. mean tine length) was significantly greater in males. Various structures of the VNS and associated regions (e.g. muscles) in some vertebrate taxa show sexual dimorphism, but our study is the first to document dimorphism in the tongue of a tetrapod vertebrate.
What limits male range sizes at different population densities? Evidence from three populations of water voles
Authors: Moorhouse T. P. , Macdonald D. W. 
Published: April 2008

AbstractIn many mammalian species, females compete with each other for food and space to raise offspring, while males compete with each other for access to females. Few studies have examined the factors which limit male range sizes or the degree of overlap between male ranges. We deduced four possible responses of the range ‐sizes of non‐territorial male small mammals to increasing population density and/or levels of forage abundance. These were: (1) male range sizes might remain the same irrespective of population density; (2) at high population densities males may become territorial, and their ranges small and non‐overlapping; (3) at high forage abundance/population densities, males' ranges may become smaller but remain intra‐sexually overlapping; (4) at high forage abundance, male range sizes may increase. We examined the relationship between population density, range lengths and range overlaps and body weights of both sexes in a comparative study of three populations of water voles Arvicola terrestris. Male range sizes were smaller at higher population densities, but their ranges remained both inter‐ and intra‐sexually overlapping. Heavier males had larger ranges than did lighter males at all sites. These results comply with what would be expected if male range sizes were at least partially restricted by the number of ranges of other individuals with which they overlapped. Although we could not discount the hypothesis that forage abundance may also have had a direct effect on male range sizes, our results implied that male range sizes were at least partially determined by social factors.
Report from the Field: Skin‐in‐Solutions: Militarizing Medicine and Militarizing Culture in the United States Military
Authors: Bickford Andrew 
Published: April 2008

Abstract:The US military's creation and deployment of “Human Terrain Teams” and the use of anthropology as a weapon in counterinsurgency operations bears a disturbing similarity to militarized forms of medicine and biotechnology currently in development for US military personnel. Through the mobilization and instrumentalization of health, the US military intends to manipulate the bodies of soldiers while claiming that this manipulation is to protect the well‐being of the soldier. This sort of deployment of health has little to do with the health of the individual, and is directly linked to “improving” the combat abilities of the individual, and of creating better and more encompassing means of control of the individual. As I see it, the Human Terrain System, and attempts to deploy a militarized anthropology to aid in counterinsurgency operations utilize a similar rationale, a rationale directly at odds with the AAA code of ethics and what I think it means to be an anthropologist.
TNF‐α TGF‐β2 and IL‐1β levels in gingival and peri‐implant crevicular fluid before and after de novo plaque accumulation
Authors: Schierano Gianmario , Pejrone Giovanni , Brusco Paola , Trombetta Antonella , Martinasso Germana , Preti Giulio , Canuto Rosa Angela 
Published: April 2008

AbstractAims: The aim of this split‐mouth study was to investigate levels of tumour necrosis factor alpha (TNF‐α), transforming growth factor beta (TGF‐β2) and interleukin‐1 beta (IL‐1β) in gingival crevicular fluid (GCF) and peri‐implant crevicular fluid (PICF) after a 21‐day‐period of de novo plaque accumulation in the same patient.Material and Methods: In 25 patients, samples of GCF and PICF were collected in the sulcus of the tooth and of the implant after professional hygiene. After the no‐hygiene phase (21 days), second samples of GCF and PICF were taken. Third samples were collected after 69 days of re‐establishment oral hygiene techniques. The crevicular fluids were used to determine the volume and the levels of TNF‐α, TGF‐β2 and IL‐1β.Results: The volume of the crevicular fluids increased significantly after 21 days of plaque accumulation around teeth and implants and decreased significantly by 69 days. TNF‐α and TGF‐β2 did not change significantly among the three different samples. A significant increase of IL‐1β was observed after plaque accumulation around the teeth GCF, whereas in the PICF the increase was not statistically significant.Conclusions: These data suggest that increased volumes of GCF and PICF could be useful markers of early inflammation in gingival and peri‐implant tissues. In the presence of de novo plaque, implants showed lower, and nearly significant, levels of IL‐1β compared with teeth.
EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON SARCOPLASMIC PROTEINS OF BEEF STRIP LOINS*
Authors: BOWKER B.C. , FAHRENHOLZ T.M. , PAROCZAY E.W. , SOLOMON M.B. 
Published: April 2008

ABSTRACT This study evaluated the effects of hydrodynamic pressure processing (HDP) and aging on the sarcoplasmic proteins of beef strip loins. Loins (n = 12) were halved at 48 h postmortem and assigned to HDP or control treatments. Following treatment, each half was divided into three portions for aging (0, 5 or 8 d). Samples were removed for Warner‐Bratzler shear force (WBSF) determination and sarcoplasmic protein isolation. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) analysis demonstrated that aging significantly influenced the composition of the sarcoplasmic protein fraction and that HDP influenced protein bands corresponding to 143, 65, 44, 36 and 19 kDa. Changes in sarcoplasmic protein composition were significantly correlated to WBSF (r = −0.58 to 0.45). Sarcoplasmic protein solubility decreased with both HDP (P < 0.05) and aging (P < 0.0001). Changes in solubility were significantly correlated to SDS‐PAGE band intensities (r = −0.53 to 0.60). Data suggest that HDP and aging cause changes to sarcoplasmic proteins that may be indicators of proteolysis and tenderization.PRACTICAL APLICATIONSResults from this study demonstrate that postmortem aging and hydrodynamic pressure processing of beef influences the sarcoplasmic protein profile of the muscle. The relationships between these changes and Warner‐Bratzler shear force measurements suggest that sarcoplasmic protein changes may be potentially useful as tenderness indicators.
EFFECTS OF ENDOGENOUS CATHEPSINS B AND L ON DEGRADATION OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) MYOFIBRILLAR PROTEINS
Authors: LIU HUAN , YIN LIJUN , LI SHUHONG , ZHANG NAN , MA CHANGWEI 
Published: April 2008

ABSTRACT The activities of cathepsins B and L in minced silver carp meat were 4.89 and 3.81 units/g, respectively. About 11.30% activity for cathepsin B and 25.61% activity for cathepsin L were left after washing with distilled water, suggesting a short wash removed a large portion of both cathepsins B and L, but the activities of cathepsins still remained to some extent, and the remaining activity of cathepsin L was higher than that of cathepsin B. Higher cathepsin residual activity was correlated with the autolytic rate of myosin heavy chain (MHC) during the autolysis of myofibrillar proteins at 50C. The sodium dodecyl sulfate‐polyacrylamide gel electrophoresis analysis indicated that both of the purified cathepsins B and L could result in significant degradation of MHC at 50 and 35C, which was close to the temperature of gel softening and setting, respectively, but cathepsin L seemed to be a key proteinase for hydrolyzing the myofibrillar protein. PRACTICAL APPLICATIONThere is a possibility of consuming silver carp surimi in the future because the catches are large. Silver carp is very suitable for surimi because of its attractive white color and taste. Consumption in China and India as fresh fish is large. However, silver carp surimi exhibited considerable gel softening (modori) in the course of heating, resulting in a decrease in textural quality, eventually having a negative effect on acceptance and price of the surimi products. For this purpose, this paper investigates the effects of cathepsins B and L on modori, and compares the roles of pure cathepsins in degradation of myosin at similar conditions as for processing of silver carp surimi products.
USING ULTRASONIC METHODS TO DETERMINE COOKING DEGREE OF DONENESS IN BEEFSTEAKS
Authors: BLAKE E.S. , HAIDEKKER M.A. , VIATOR J.A. , HDEIB M.M. , LORENZEN C.L. 
Published: April 2008

ABSTRACT Imaging and piezoelectric ultrasound were used independently in two separate experiments to determine cooking degree of doneness (DOD) in beefsteaks. Six 2.54‐cm steaks were cut from central portions of frozen United States Department of Agriculture Select strip loins (n =18), and were assigned DOD corresponding with very rare, rare, medium rare, medium, well and very well, respectively. Steaks were scanned both before and after cooking. Cooking loss and Warner‐Bratzler shear force (WBSF) were determined. As DOD increased, WBSF and cooking loss increased (P < 0.05). Image intensities were analyzed and comparisons were made between steaks cooked to similar DOD (P > 0.05). Results indicated an observable, although not significant, trend from very rare to medium rare for imaging ultrasound. A linear trend from medium to very well, although not significant, was observed using direct piezoelectric methods. Results of the image intensity analysis were ultimately deemed inconclusive.PRACTICAL APLICATIONSUltrasonic methods are rapid, noninvasive means of measuring changes in material density and water content. Because meat changes in density and water content during cooking, these methods may be appropriate for measuring internal meat temperature without causing a physical change to the meat. The ability to determine the internal cooking temperature of meat has implications for customer satisfaction as well as food safety.
MEASURING MUSCLE COLOR IN BEEF USING AN INSTRUMENTAL METHOD VERSUS VISUAL COLOR SCALES
Authors: GOÑI V. , INDURAIN G. , HERNANDEZ B. , BERIAIN M.J. 
Published: April 2008

ABSTRACT Color of sirloin in 60 intact young bulls of the Pirenaica breed was studied with a view to grading the meat quality of the beef. The correlation between visual evaluation of color with the use of reference standards and instrumental color measurements were analyzed. Use of reference standards in the visual evaluation of beef color yielded visual assessment results in an objective, reproducible and closely correlated with the instrumental values. Overall, classification of the muscle samples was the same using both the visual and instrumental methods in 83% of cases. The results showed that objective systems for evaluating meat color can be developed from either visual evaluation using reference standards or instrumental measurements. PRACTICAL APPLICATIONSReference standards produced visual appraisals of beef color that were closely correlated to the color coordinates L*a*b*, and these instrumental measurements could be useful (to give support to) color assessors. Both visual assessment aided by reference standards and instrumental measurements are appropriate and objective systems for meat color evaluation. They may prove to be useful for meat packing plants that sell carcasses piecemeal.
EFFICACY OF DIFFERENT STORAGE PRACTICES IN MAINTAINING THE PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF FRESH PORK SAUSAGE
Authors: CHIAVARO E. , ZANARDI E. , BOTTARI B. , IANIERI A. 
Published: April 2008

ABSTRACT Fresh pork sausages, overwrapped with oxygen‐permeable films or packed under modified atmosphere (MAP; 65% O2 and 35% CO2), immediately after production or after 1‐day storage at 0C, were stored either at 2C in a domestic refrigerator or at 5C in a refrigerated display cabinet beyond the commercial terms. pH, Aw, lipid oxidation, color and microbial counts were evaluated during storage (3, 6 and 9 days for overwrapped and 6, 12 and 15 days for both MAP practices). pH showed a significant decrease in all packed samples, especially at 5C. Lipid oxidation slightly increased in all sausages and more markedly under high O2 concentrations of MAP. Discoloration (a*) was noticed in all samples, both in the external and internal surfaces, more clearly under light exposure of the cabinet. Spoilage bacteria increased under both packaging conditions and more markedly at 5C. A shelf‐life extension beyond the commercial term of 6 days might be considered only for oxygen‐permeable film packaging. On the contrary, it seems difficult to maintain pork sausage quality up to 12 days (commercial term) and beyond under the high O2 concentrations of MAP. PRACTICAL APPLICATIONSThis study deals with the evaluation of two different and commonly employed packaging conditions (oxygen‐permeable film and modified atmosphere) on extending shelf‐life of fresh pork sausages stored under refrigeration. Changes on selected physico‐chemical and microbiological properties were evaluated at different time intervals. These findings can be useful for researchers, manufacturers and traders of pork products to estimate both advantages and disadvantages in the application of different packaging systems by hygienic, qualitative and economic point of views. A simple, rapid and quantitative determination of color indices markedly suitable for pork products that showed a complex and uneven food surface was also presented.
REDUCTION OF VOLATILE COMPOUNDS AND OFF‐ODOR IN IRRADIATED GROUND PORK USING A CHARCOAL PACKAGING
Authors: KIM J.H. , LEE J.W. , SHON S.H. , JANG A. , LEE K.T. , LEE M. , JO C. 
Published: April 2008

ABSTRACT Activated charcoal was applied to remove the volatile compounds (VOCs) and an off‐odor of irradiated ground pork. The ground pork, packaged with the charcoal in a teabag, was irradiated at 5 and 10 kGy and the effects of the charcoal on the microbial and physicochemical qualities of the irradiated ground pork were evaluated. Results showed that the packaging using charcoal did not affect the microbiological and physicochemical quality but reduced the off‐odor of irradiated ground pork. By using an electronic nose system and a solid‐phase microextraction gas chromatograph/mass spectrometry analysis, the VOCs of the irradiated pork packaged with charcoal were significantly lower than those packaged without charcoal or reduced to below the limit of detection. The results of the present study imply that packaging using charcoal effectively eliminates the VOCs and an off‐odor of irradiated meats. PRACTICAL APPLICATIONSIrradiation has been known to be the best method to eliminate microbial contamination of food, including meat and meat products. However, irradiation induces a lipid oxidation in the presence of oxygen and characteristic off‐odor volatile compounds in meat. These are considered as major defects in irradiated meat for practical application in industry. The aim of this study was to remove the volatile components and an off‐odor of irradiated ground pork using activated charcoal. By using an electronic nose system and solid‐phase microextraction gas charomatograph/mass spectrometry, the volatile components of the irradiated pork packaged with charcoal were significantly lower than those packaged without charcoal or reduced to below the limit of detection. By the confirmation of sensory study, it can be concluded that packaging using charcoal effectively eliminates the volatile components and off‐odor of irradiated meat and this can be applied for related industry.
COMPARISON OF U.S. VERSUS VENEZUELAN BEEF CUTS ON COOKERY TRAITS, CONSUMER IMPRESSIONS AND SHEAR FORCE
Authors: HUERTA‐MONTAUTI D. , RODAS‐GONZÁLEZ A. , BELK K.E. , ARENAS DE MORENO L. , HUERTA‐LEIDENZ N. 
Published: April 2008

ABSTRACT Cookery traits, consumer sensory ratings and Warner–Bratzler shear force values (WBS) for U.S. “Choice‐or‐higher” (IMPORTED) biceps femoris (BF, n = 12) and longissimus dorsii thoracis (LDT, n = 10) were compared with 15‐day‐aged equivalent cuts derived from 10 Venezuelan “AA” and 10 “A” grade steer carcasses. IMPORTED samples required shorter (P < 0.05) cooking times. IMPORTED LDT received the highest sensory scores, different (P < 0.01) from Venezuelan equivalents. IMPORTED LDT and BF generated higher levels of consumer acceptability (80% and 56%, respectively). IMPORTED had lower (P = 0.05) WBS (2.67 kg) compared with Venezuelan counterparts (3.53 and 3.15 kg for A and AA grade, respectively), and exhibited a superior proportion (94%) of tender steaks. U.S. imported beef was more desirable to the consumers, had lower WBS, required less cooking time and generated a greater proportion of tender steaks compared with steaks from domestic Venezuelan carcasses.PRACTICAL APPLICATIONSThis comparison of Venezuelan beef in palatability attributes and consumer acceptance to imported U.S. beef is useful information for Venezuelan cattlemen who need to know how competitive they are and if their production can satisfy Venezuelan hotels, restaurants and other food service institutions that demand meat with superior eating quality. In fact, this information would be a great opportunity for Venezuelan cattlemen to establish strategic alliances and developing their own standards in order to improve their production.
THE RELATIONSHIP BETWEEN EXPECTORANT pH AND ASTRINGENCY PERCEPTION
Authors: SIEBERT KARL J. , EUZEN CLAIRE 
Published: April 2008

ABSTRACT Saliva from a single individual was adjusted in pH, with or without added polyphenol; both treatments produced sharp peaks in light scattering near pH 4. A sensory panel was presented with 10 mL sample portions of dilute HCl in water with or without polyphenol. The panelists rinsed their mouths with the entire sample, then expectorated into the sample cup and rated the astringency. Expectorant pHs showed only modest buffering by saliva. Astringency varied between samples and there appeared to be a relationship between expectorant pH and the intensity of astringency, with lower pH producing a greater astringency. The total polyphenol content of saliva from a single individual was highest soon after tea drinking and diminished over 2 h toward a plateau above zero. After overnight abstention, the polyphenol content of the subject's saliva was 8.1 mg/L. This confirms that saliva normally contains polyphenol and that the level is affected by dietary habits. PRACTICAL APPLICATIONSAssessing astringency is particularly difficult. Understanding the factors leading to differences in responses between individuals should lead to better controlled conditions and more reliable evaluations.
Empowering your patients in the fight against methicillin‐resistant Staphylococcus aureus
Authors: Tisinger Christine K. 
Published: April 2008

AbstractPurpose: To provide patient teaching points for primary care management and control of methicillin‐resistant Staphylococcus aureus (MRSA) through application of the latest research regarding transmission of this bacteria.Data sources: Case reports, scientific literature, and the recommendations of expert professional groups.Conclusions: MRSA is a well studied yet continually evolving superbug. There is a paucity of literature regarding detailed home management and containment of MRSA. This review acknowledges the critical importance of patient education regarding MRSA infections and empowers patients with knowledge that can positively impact treatment outcomes.Implications for practice: Awareness of transmission modes and recognition of sources for relapse of infectious states can curb the spread of MRSA in the community.
Family‐centered collaborative negotiation: A model for facilitating behavior change in primary care
Authors: Tyler Diane O. , Horner Sharon D. 
Published: April 2008

AbstractPurpose: To describe a parent–child‐based model that melds a family‐centered interaction approach, Touchpoints, with brief negotiation strategies (an adaptation of motivational interviewing) to address health risks in children. An application of the model for addressing childhood overweight in the primary care setting is presented.Data Sources: Selected research, theoretical, and clinical articles; national recommendations and guidelines; and a clinical case.Conclusions: Lifestyle health behaviors are learned and reinforced within the family; thus, changes to promote child health require family involvement. Interventions that engage parents and support parent–child relationships, while enhancing motivation and the abilities to change behavior, are recommended.Implications for Practice: Primary care is an appropriate setting for addressing lifestyle health behaviors. A collaborative partnership, rather than a prescriptive manner, is advocated for primary care providers when working to facilitate health‐promoting behavior.