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The objective of this experiment was to determine the effects of dietary lipid source with or without the addition of CLA on bacon composition and quality. Forty-eight harrows at a beginning BW of 55 kg ± 2.2 were fed 1 of 6 diets for 56 d. These diets consisted of: 1) normal corn (NC), 2) NC + 1.25% CLA-60 oil (NC + CLA), 3) high-oil corn (HOC), 4) HOC + 1.25% CLA-60 oil (HOC-CLA), 5) NC + choice white grease (CWG; NC + CWG), and 6) NC + CWG + 1.25% CLA-60 oil (NC + CWG + CLA). The CLA-60 contains 60% CLA isomers in the oil, and therefore, 1.25% oil was needed to achieve 0.75% CLA in the diet. Soy oil replaced CLA in control diets. Choice white grease and high-oil corn were selected as fat sources for this study because of their utility in energy density for growing-finishing pigs, especially in hot weather. Pigs were slaughtered at an average BW of 113 kg ± 4.1, and carcasses were fabricated at 24 h postmortem. Statistical analysis was performed using the mixed model procedure of SAS, and the main effects tested were dietary lipid source, CLA, and 2-way interaction. The addition of CLA to each basal diet improved (P < 0.05) belly firmness measured either lean side down or fat side down from the belly bar firmness test [4.39 cm vs. 7.01 cm (lean down) and 5.75 cm vs. 10.54 cm (fat down)] for 0 and 0.75% dietary CLA, respectively. The compression test used on bacon slabs showed that bacon from CLA-supplemented pigs was approximately 20% firmer than that from controls. Pigs fed the HOC diets had softer bellies compared (P < 0.05) with pigs fed the NC diet as measured by the belly bar test [6.94 cm vs. 9.26 cm (fat down)], respectively. Conjugated linoleic acid did not, however, improve bacon sliceability. No differences were observed for moisture, protein, or lipid percentages between any treatments. Overall, there was a CLA effect (P < 0.04) for lipid oxidation, in which the addition of CLA decreased bacon oxidation (0.1498 CLA vs. 0.1638 no CLA). Dietary CLA increased the percentage of SFA in tissues from pigs supplemented with CLA. Dietary inclusion of CLA increased the concentration of all measured isomers of CLA in bacon. Sensory scores of bacon showed no differences for any of the sensory attributes measured between any of the treatments. Our results indicate that inclusion of dietary CLA will improve belly firmness, extend the shelf life stability of bacon, and increase the degree of fat saturation. [ABSTRACT FROM AUTHOR]

The effects of time postmortem and binders on the quality of raw and cooked restructured beef rolls were determined. The use of prerigor meat (1–5 h postmortem ) or Activa resulted in higher bind strength for both raw and cooked rolls than the use of postrigor meat (25 h postmortem ) or alginate, respectively. Use of prerigor meat or alginate gave a higher cook yield compared to postrigor meat or Activa binder, respectively. Raw slices of product made with Activa were lighter in color, redder and more yellow (higher Hunter L*, a* and b* values) than products made with alginate. Binder had no effect on aerobic plate counts. Raw slices of Activa bound product had better color and overall appearance than product made with alginate; however, cooked rolls made with alginate were more tender and friable and had better overall eating quality, than Activa bound rolls. [ABSTRACT FROM AUTHOR]

Presents information on a study which measured the growth, carcass and meat quality characteristics in stress-genotype pigs supplemented with conjugated linoleic acid in the growing-finishing diet. Materials and methods; Results and discussion.

Determines the effects of hot- or cold-boning and meat storage on properties of soft beef jerky and a frozen precooked free-flow minced topping. Problem with the technology used in production of beef jerky; Problems with cooked free-flow mince; Potentials of hot- or cold-boned beef stored chilled or frozen for manufacture of soft jerky.

The concept of 'on-farm processing of dairy proteins' directly from raw, whole milk was investigated. Extracting proteins from raw, whole milk is impractical due to high levels of fat (an individual cow's milk can contain up to 10% w/v fat). Producing high-value dairy proteins such as lactoferrin (LF) and lactoperoxidase (LP) generally requires extensive pre-treatment (e.g. centrifuging, precipitation, Ca2+ chelation, filtration etc) to remove fat and caseins, before LF and LP can be extracted by ion exchange chromatography. Raw, untreated whole milk was processed in the laboratory through a 5-cm high column packed with SP Sepharose Big Beads™ without exceeding the maximum backpressure at milk secretion temperature (35-37°C). Data indicated that more than 100 column volumes of raw milk could be loaded at 300 cm/hr before LF and LP breakthrough occurred. Laboratory single-stage stirred tank trials showed that cation exchangers could capture 90% (SP Sepharose FF™, average particle size 90 μm) or 66% (SP Sepharose Big Beads, average particle size 200 μm) of the initial LF within 30 minutes. Absorption rate was faster on Fast Flow. A Protein Fractionation Robot (PFR) prototype based on a single-stage stirred tank system was designed, built and coupled to an Automated Milking System (Dexcel Ltd, Hamilton). Freshly-obtained, raw, whole milk from 16 individual cows was diverted to the PFR for extractions. The average yields of LF and LP using Big Beads resin were 36% and 87% respectively. Economic feasibility studies showed that an on-farm system for extracting high-value proteins is viable, especially if the farmer is paid on total solids basis with a premium for specialty proteins. This technology provides opportunity for complete product traceability. It can potentially give much higher recoveries of proteins that are thermally labile and/or undergo rapid degradation when processed under standard factory conditions. [ABSTRACT FROM AUTHOR]

Patties and sausage batters were made from trimmed brisket, chuck, striploin, hindshank, silverside, thick flank and rib trim from grass-fed Friesian cows. Functionality of each meat cut was determined from cook yield and true stress and strain of cooked sausage batters and cook yield, dimensional changes and peak force of cooked patties. Colour of raw and cooked slices from the meat cuts and cooked batters was evaluated using a colorimeter and a consumer panel. Composition of raw meat from all cuts was similar; chuck and rib trim had higher pH values and were more red than meat from other cuts. Cooked batters from striploin, chuck and hindshank had higher stress and strain values than gels from other cuts. Patties made from thick flank and striploin were the softest and had the highest cook yield. Batters and patties made from meat with higher salt soluble protein content retained more water and fat on cooking, were more cohesive and had higher bind strengths. Manufacturers can use functionality characteristics to select meat for specific products.

Two separate experiments investigated the effect of breed (Bos indicus, Bos indicus×and Bos taurus), gender/age and chilled and frozen storage on the processing characteristics of roasts made from inside rounds (semimembranosus, adductor and gracilis muscles). Roasts were injected with a salt/phosphate brine and cooked to an internal temperature of 63 °C. Freezing the meat increased purge lost from the raw meat. Country of origin had no significant effect on cook yield. Sensory evaluations with a US consumer panel indicated only slight sensory differences due to country of origin and breed but a significant effect from storage regime. Tenderness comparisons between breeds were confounded by country of origin and indicated that roast beef from inside rounds from Brahman cattle had lower WBS values than roast beef made from inside rounds from British cattle. Although breed and age/gender often significantly affected processing characteristics of the roasts, differences were small and would have little practical or economic importance for selecting the type of meat for this market sector.

The processing characteristics of roasts manufactured from either high or normal pH bull inside rounds (semimembranosus and adductor muscles), which had been stored chilled or frozen, were investigated. Roasts were injected with a salt/phosphate brine and cooked to an internal temperature of 63 °C in a 70 °C water bath. High-pH meat that had been frozen had less purge than normal pH meat. However, pH did not affect purge from chilled meat. Meat pH and storage conditions did not affect retention of pumped brine. Cook yields were significantly (P<0.05) higher for roasts made from high pH meat (103.8 vs 98.8%). Raw and cooked meat colour was affected by meat pH but not storage condition. Cooking reduced the effect of pH on meat colour but cooked roasts manufactured from high pH meat were redder than roasts manufactured from normal pH meat.

Two experiments were done to determine the effect of storage conditions and meat cut on the processing characteristics of beef roasts. The first experiment examined the effect of storage condition (fresh/frozen), cap on/off, thawing regime and holding time post thawing on purge, brine uptake, cook yield and colour of raw and cooked roasts. The second experiment examined the effect of meat cut (insides/flats) and chilled storage for up to 8 weeks on processing characteristics of roast beef. Purge was greater for insides stored frozen without cap and air thawed. Frozen thawed cuts had increased brine retention after injection, after tumbling and after cooking. Flats had less purge and higher cook yields when manufactured into roast beef. Raw and cooked colour was not significantly affected by most factors investigated. Raw meat was more red than meat that had been frozen.

The effect of thawing and cooking regimes on the processing characteristics and colour of cooked roast beef made from frozen beef cap-on inside round (semimembranosus, adductor and gracilus muscle) was investigated. After thawing in air or water, the cap was removed and the insides were pumped (110%), tumbled (30 min continuously) and then cooked in either constant-temperature water baths or baths where a 10 °C difference was maintained between the roast and the water to an internal temperature of 63 or 80 °C. Purge was higher for insides thawed in air. Insides that were cooked at a constant temperature had higher cook yields the same was seen for lower end-point temperatures. Colour of raw insides thawed in water was slightly redder than insides thawed in air. Thawing and cooking regime did not affect the colour of cooked slices but the higher the end temperature, the higher the Hunter L and the lower the Hunter a and b values. Data from this research suggests that roast beef manufacturers should evaluate thawing and cooking procedures to ensure they optimize their process.

Tracking patient satisfaction over time is an effective way to learn about patient perceptions and can also help draw attention to service areas that need improvement. This research compared patient satisfaction levels immediately following hospital discharge and then again two years later. Both overall satisfaction and satisfaction with particular attributes tended to decrease over time. These findings raise questions about the long-term stability of satisfaction ratings and have implications for the timing of satisfaction surveys.

This study was designed to observe the effects of conjugated linoleic acid (CLA) supplementation on lean content of pork carcass primal cuts (hams, loins, and bellies) and to determine the ability of total body electrical conductivity (TOBEC) to predict lean content. A total of 64 crossbred growing-finishing barrows were placed on a control (soybean oil) or CLA (0.75%) diet at an average weight of 40 kg. Pigs were penned in pairs according to diet and stress genotype (negative, carrier, and positive) and slaughtered at 115 kg. Stress genotype was included because of known variations in lean content. Hams (IMPS 401A; n = 64), loins (IMPS 410; n = 24), and bellies (IMPS 408; n = 63) were fabricated from carcasses at 24 h postmortem and scanned for electromagnetic (EM) absorption by a MQ-25 EM scanner. Each wholesale cut was scanned in triplicate at 2.5 MHz to yield a peak mean average (PMA) value then separated into lean, fat, bone, and skin components. Bellies were skinned prior to scanning then subjected to a belly bar firmness test before dissection. Supplementation with CLA had no effect (P > 0.05) on lean ham composition. Regression analysis was used for lean weight prediction using primal weight and PMA value as predictors. Lean content prediction of hams by TOBEC resulted in an R2 of 0.80. Loins from CLA-supplemented pigs exhibited increased lean weight (P < 0.05) and PMA values (P < 0.05) compared to controls. Lean prediction of loins by TOBEC resulted in an R2 of 0.66. Bellies from CLA-supplemented pigs had a higher percentage of moisture (P < 0.03) and protein (P < 0.01) and decreased percentage of lipid (P < 0.01). The R2 values from the regression analysis predicting protein, moisture, protein + moisture, and fat-free soft tissue composition of the skinless bellies were 0.67, 0.68, 0.71, and 0.78, respectively.

The effect of rigor temperature (RT, 35 versus 10°C), increased ionic concentration (MS, 0 versus 0·2% mixed salts), oxidized lipids (OL, 0 versus 1% added oxidized fat), increased free amino acids (FAA, 0 versus 0·3% added mixture of amino acids), fat content (FC, 0 versus 15% added fat) and excluding atmospheric gases (V, 0 versus 99·9% vacuum) on pH and colour of mince stored for one month at -20°C was studied using a complete 2(6) factorial design. Adding FAA increased the meat pH measured after storage (p<0·001). Meat lightness (Hunter L* value) was increased by increased fat content (p<0·001), higher rigor temperature (p<0·001) and oxidized lipids (p<0·05). Vacuum packing tended to preserve redness (Hunter a*) whereas the higher rigor temperature decreased redness (p<0·001). Vacuum packing (p<0·05) and increased fat content (p<0·001) increased yellowness (Hunter b*). The hue angle was lowered by increased salt concentration (p<0·01), increased free amino acids (p<0·01) and using vacuum packing (p<0·001), whereas it was raised (p<0·001) by increased fat content and higher rigor temperature. Various significant two-and three-way interactions are tabulated and discussed.

The effect of rigor temperature (RT, 35 versus 10°C), increased ionic concentration (MS: 0 versus 0·2% mixed salts), oxidized lipids (OL, 0 versus 1% added oxidized fat), increased free amino acids (FAA, 0 versus 0·3% added mixture of amino acids), fat content (FC, 0 versus 15% added fat) and excluding atmospheric gases (V, 0 versus 99·9% vacuum) on protein functionality in mince stored 1 month at -20°C was studied using a complete 2(6) factorial design. All factors studied affected the functional properties of beef. Fresh 24hr samples that entered rigor at 35°C had lower total (TPS), myofibrillar (MPS) and sarcoplasmic (SPS) protein solubilities than samples entering rigor at 10°C (p<0·01). During frozen storage, RT, MS and OL alone did not affect protein solubilities, FAA increased TPS but did not affect MPS and SPS, increasing the meat's fat content raised TPS and SPS but did not affect MPS, applying a vacuum increased TPS and MPS but lowered SPS (p<0·05). Cook yield of frozen stored mince increased with higher FAA but decreased with higher fat content, and the peak force of patties made from frozen stored mince was lowered by increased MS and low FC during storage. Various significant interactions are tabulated and discussed.

Within 45 min post-mortem, 10mm thick strips of semitendinosus muscle from both unstimulated and high voltage stimulated heifer sides were held at 0, 5, 10, 25 and 35 °C for 24 hr, during which they entered rigor. Half the samples were frozen and stored at -20 °C for one month. The pH, sarcomere length, drip, total (TPS), myofibrillar (MPS) and sarcoplasmic (SPS) protein solubilities, and Hunter L (∗), a (∗) and b (∗) values were determined at 24 hr and on thawed samples. Electrical stimulation did not significantly affect any of the parameters measured. The ultimate pH of samples entering rigor at 10 and 25 °C was lower (p < 0.001) than that of samples held at the other temperatures. Rather surprisingly, there was no significant difference in sarcomere length due to rigor temperature. Samples entering rigor at 35 °C had lower TPS, MPS and SPS values than samples held at 0 to 25 °C (p < 0.001). The MPS increased with rigor temperature up to 25 °C (p < 0.001). Drip and total moisture losses, and Hunter L (∗), a (∗) and b (∗) values also increased with rigor temperature (p < 0.001) whereas SPS decreased and NMR meat water spin-lattice relaxation time (T1) shortened with increasing rigor temperature (p < 0.001). Hue angle and cook loss decreased with rigor temperature in 24 hr samples but increased with rigor temperature in frozen samples. After frozen storage, SPS, T1, cook loss and Hunter L (∗), a (∗), b (∗) values decreased, but TPS, MPS, drip losses and hue angle increased. There were significant (p < 0.05) correlations between SPS, hue angle, drip losses and T1.

The referral process is an important means of obtaining patients and it is necessary to determine ways of influencing the referral process to increase the patient base. This article reports research based on a survey of the referral habits of 806 primary care physicians. The results are examined in the context of physician receptivity to marketer-controlled versus health services sources of referral information.

The colour stability of finely chopped fresh sausages made from post-rigor, pre-rigor salt added (1.5% w/w) or pre-rigor no salt added beef mince was evaluated using a Hunter Miniscan (L (∗) a (∗) b (∗)) and sensory colour panel. Batters were chopped for various times and sausages stored at -1.5 °, + 4.0 ° and + 8.0 °C. Regardless of meat source or chopping time, colour stability was greatest at -1.5 °C. Panellists found the colour of all sausages stored at -1.5 °C acceptable for at least six days. Sausages made from unsalted pre-rigor mince had markedly better colour stability than those made from the other meats, especially when stored at 4 °C or 8 °C.

The functionality and microbial storage life of pre-rigor beef mince stored at -1.5 °C under vacuum or a saturated carbon dioxide atmosphere, or at -18 °C in polyethylene bags, was investigated. Salt (2% w w ) or salt plus the cryoprotectant Polydextrose(®) (2%/2.6% w w ) was added pre-rigor to some samples. Chilled storage decreased salt soluble protein (SSP) by 13-18% (P < 0.01); frozen storage decreased SSP content by 20%. Pre-rigor salted mince in saturated carbon dioxide packs had a satisfactory microbial quality after 12 weeks storage. The cook yield of finely comminuted sausage batters made from that mince and from fresh pre-rigor mince were similar, although batter stress and strain decreased with chilled storage. Adding Polydextrose(®) to salted mince improved batter strain compared with the non-additive and salt-only samples and improved batter stress compared with the salt-only samples. The microbial storage life of chilled vacuumpacked unsalted mince was less than 6 weeks; pre-rigor salting increased its storage life.

Restructured beef roasts, made to a standardized formulation, were prepared using the following types of meat that had been stored at - 18 °C for 5 or 10 weeks: grass-fed bull beef pre-rigor injected with a salt/phosphate brine; uninjected grass-fed bull beef; uninjected grain-fed beef; a 50:50 blend of pre-rigor injected grass-fed bull beef and grain-fed beef; and a 50:50 blend of uninjected grass-fed bull beef and grain-fed beef. After frozen storage, pre-rigor injected beef had a higher (p < 0.05) ultimate pH than uninjected beef . Grain-fed beef had the lowest ultimate pH. Roasts made from pre-rigor injected beef were redder (higher Hunter a(∗) values) than roasts made with uninjected beef (p < 0.05). Roasts made from grain-fed beef were lighter and looked more cooked (higher L(∗) and lower a(∗) values respectively) than those made with grass-fed beef. Extending frozen storage to 10 weeks decreased the cook yield (p < 0.05), peak force (p < 0.001) and extensibility (p < 0.05). Consumer panellists preferred (p < 0.05) roasts made from pre-rigor injected beef for tenderness, juiciness and overall acceptability compared with roasts made from uninjected beef.

Pre-rigor beef mince with 2% added salt was stored under CO(2) at -1.5 °C (A). The same mince with 100 ppm sodium nitrite was stored under CO(2) at 5 °C (B) and -1.5 °C (C), and under vacuum at -1.5 °C (D). Microbiological and sensory analyses were carried out for up to 21 weeks. Indicative storage life was taken as the time for microbial numbers to reach 10(7) colony forming units per g. Mince stored under regimes B or D attained these numbers by 6 and 14 weeks, respectively; mince stored under regimes A and C had not attained these numbers by the end of the storage trial. Mince stored at 5 °C developed storage flavours of sufficient intensity to be detectable by consumers by 9 weeks storage. In general, the other minces did not develop unacceptable levels of storage or off flavours. Over 90% of the added sodium nitrite had disappeared after 10 weeks of storage, partly through conversion to sodium nitrate. Mince pH was not affected by the storage conditions and remained at about 6.0. The water holding capacity of the pre-rigor mince deteriorated during prolonged storage.

The functional properties of thawed pre-rigor beef that had been minced and salted or not salted when its pH value reached 6.8, 6.6, 6.4, 6.2 and 6.0, then immediately frozen, were determined. The mince samples were used to manufacture a finely comminuted sausage batter. Presalting before frozen storage resulted in higher (p < 0.05) thawed mince pH, and batter cook yield and shear strain, and lower (p < 0.05) mince salt soluble proteins, thaw drip and Hunter L(∗) and b(∗) values and batter shear stress than unsalted controls. The pre-rigor pH at time of salting/mincing affected (p < 0.05) thaw drip (unsalted mince only), Hunter L(∗) and b(∗) values and shear stress. Shear stress tended to increase (p < 0.01) and Hunter L(∗) (p < 0.05) and b(∗) (p < 0.01) values tended to decrease with fall in pre-rigor salting pH. No interaction (p > 0.05) between salting and pre-rigor pH at time of salting was observed.

In semimembranosus (SM) muscles removed pre- and post-rigor and injected 10% (wt/wt) with brines formulated to give 2% salt, 1.5% glucose, 0.3% phosphate, 0.15% calcium chloride or 3% sodium lactate in the finished product and cooked within 1 h of injection, cook yields were not significantly affected by processing pre- or post-rigor. Within treatments, however, brine composition had a significant (P < 0.05) effect on cook yields; highest yields were obtained using salt (although this was not significantly different from the water injected control) and lowest yields with calcium chloride. Adding phosphate resulted in lower peak shear force values, and less energy was required to break the sample. The most tender roasts from pre-rigor meat were produced using salt, phosphate or lactate brines and the least tender using calcium chloride. Brine temperature (0-12 °C) during injection had little effect on cook yields or tenderness of the roast beef manufactured pre-rigor. The results indicate that accelerated processing of roast beef can result in finished product with acceptable yields and tenderness if salt and phosphate brines are used.

The effects of variation in the times of mincing post mortem (2, 4, or 6 h), pre-rigor salting (1.5% wt wt ) and freezing rate [fast (10 min, liquid nitrogen); medium (4-6 h at -40 °C and 0.8 m s(-1) air velocity); or slow (36-38 h at -10 °C and 0.1 m s(-1) air velocity followed by 12 h at -20 °C and 0.1 m s(-1) air velocity)] on the functionality of young bull meat were examined using hot-boned forequarters. At 52 h post packaging, the meat was thawed (72 h at 4 °C), its pH measured, and it was used to make finely comminuted batters. Cook yield and stress and strain of the cooked batters were measured. Time of mincing had no effect on meat pH, cook yield or stress and strain. There was a significant interaction (P < 0.05) between pre-rigor salting and freezing rate for pH. Freezing rate did not affect the pH of pre-rigor salted meat whereas the pH of unsalted pre-rigor meat was highest at the fastest freezing rate. Meat salted pre-rigor had a significantly (P < 0.05) higher pH than the post-rigor chilled control. Pre-rigor salting decreased the stress values of cooked batter whereas the slowest freezing rate increased stress. Stress and strain values for cooked batters from thawed meat were not significantly different from the values for batters made from the unfrozen control. Cook yields of batters made from pre-rigor frozen meat were higher than that of the postrigor control but not significantly so. The results indicate that suppliers can use pre-rigor salted and frozen meat when manufacturing comminuted products without major detrimental effects on the cook yield and texture of the finished product.

Current medical imaging systems are developed for the purpose of data management. Evaluations of these systems are usually done by assessing users' subjective appreciation rather than objectively gauging performance influence. The present report discusses the evaluation of a medical image presentation system prototype utilizing a cognitive approach. Experimental results showed hypothesized performance improvement attributed to advanced presentation techniques. However, this improvement was almost inadvertently masked by users' previous strategies and interactions with new technology. Overall these data demonstrate the potential benefit of implementing such a system in actual practice as well as provide an example of applying the cognitive approach in evaluating the usability of medical systems.

Tumors of the skull base in general are considered among the more difficult head and neck pathological entities to treat surgically; some surgeons, in fact, consider lesions in this area inoperable. The most appropriate and safest surgical approach to lesions of the anterior and lateral skull base can be devised only with accurate and precise pre-operative assessment. The literature demonstrates the constant evolution of and search for more efficient less invasive, and safe surgical approaches to this region. With the development of a more exact three-dimensional, interactive anatomical "road map" for each patient's disease and anatomy, the skull base surgeon can not only achieve a more accurate pre-operative assessment leading to a less invasive and less morbid approach, but also can continue to develop and refine new approaches without fear of actual morbidity and mortality. An interdisciplinary team approach, the advent and continued development of faster high performance computers, and the development of new and innovative rendering algorithms can lead to surgical simulation. A prototype of an interactive system has been developed. The system will be iteratively modified through a stepwise evaluation of its clinical usefulness by continually reassessing the system with clinical trials. The current state of the system and the potential benefits are presented.

Patient-based determinants of quality and satisfaction play an important role in choosing a health care provider. This study identifies five attributes of health care delivery that define patients' perceptions of quality and satisfaction. Managerial implications for diagnosing quality concerns of patients are discussed.

Primary care physicians have several external sources of information available when referring a patient to a specialist. The most-used sources were a fellow physician, followed by the specialist, the patient or the patient's family, and to a lesser extent, hospital-controlled sources including referral directories, call services, and sales representatives. The authors tested a cost-benefit model where source usage was predicted to increase as the costs of using the source decreased and benefits increased.

Patient satisfaction surveys are widely used tools. However, they provide limited managerial information. Additional, useful insights can be gained by analyzing factors that determine satisfaction. This study reports on fulfillment of expectations equity and satisfaction survey items as predictors of overall satisfaction with, and intentions to use, a hospital.