Search

Biltong is an Ready to Eat (RTE) shelf stable salted/dried meat product stored under ambient conditions. The effect of vinegar addition during salting, weight loss during drying and packaging (modified atmosphere and vacuum) on the physicochemical and microbiological properties of beef biltong over a 3 months storage at 25 °C was investigated. Biltong dried to ~50% weight loss had a moisture content of ~50 g/100 g, salt content of 7.49 g/100 g and water activity >0.81 whilst biltong dried to 65% weight loss had a moisture content of 30 g/100 g, salt content of 7.14 g/100 g and water activity <0.78. Packaging method had no effect. Vinegar decreased the pH of biltong to 4.91, delayed the growth of total viable counts and reduced the coliforms count but not the yeasts and moulds. Escherichia coli was below the detection limit of 1 log cfu/g, Salmonella spp. and Listeria monocytogenes were absent and Staphylococcus aureus counts were <1.3 log cfu/g. • Effect of processing parameters on microbiological properties of biltong were studied. • A reduction of the final moisture content from 50 to 30% impacted on the physicochemical properties. • The use of modified atmosphere and vacuum packaging had no impact. • The decrease of pH due to vinegar reduced total viable counts and coliforms. • The decrease of pH due to vinegar did not have an impact on yeast and moulds counts. [ABSTRACT FROM AUTHOR]

The addition of rooibos extract (RBE) (0%, 0.25%, 0.50%, 1.0% RBE) to improve the oxidative stability of blesbok, springbok and fallow deer droëwors (dried sausage) was studied. RBE treatments had no effects (p>0.05) on the lipid and protein oxidation of the dried product. With the addition of RBE 0.25%, lipid stability after drying showed the malonaldehydes decreased considerably. Haem-iron concentration increased after drying and differed (p<0.05) between RBE treatments within the dried stage within species. There were no differences (p>0.05) between the moisture, protein and fat contents between treatments within a specific processing stage. With the high polyunsaturated fatty acid content of the sausages, a high level of oxidation occurred. Even though RBE addition did not reduce oxidation significantly during the drying process, it could be a successful addition to the traditional South African meat product if it is shown to impart positive flavour attributes. [ABSTRACT FROM AUTHOR]

The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences ( P > 0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. [ABSTRACT FROM AUTHOR]

The effect of rooibos tea extract (RBTE 0%, 0.25%, 0.50%, 1.00%) as a natural antioxidant on the lipid and protein stability of ostrich droëwors (traditional South African dried sausage) after a 15day drying period was investigated. The lipid stability of the droëwors increased with 0.25% RBTE having lower TBARS. The protein stability of the droëwors did not differ (P≥0.05) between treatments. The heme–iron content did not differ (P≥0.05) between the treatments and increased from day 0 to day 15. Drying resulted in a decrease in the total moisture content by 45% and a corresponding increase in all other components. There were no differences between the moisture, fat and ash contents between treatments within a specific day. The droëwors had high concentrations of oleic acid, palmitic acid and linoleic acid. The addition of RBTE also improved the sensory attributes and can thus be added and marketed as a natural flavourant from ‘out of Africa’ for a traditional South African meat product. [ABSTRACT FROM AUTHOR]

Looks into the applicability of use of clinical governance in the national charitable friendly society Shaw Healthcare for the care of elderly people with learning disorders in Great Britain. Features of clinical governance; Profile of the charitable society; Effectiveness of the use of the principles of clinical governance for the independent sectors.

Reviewed: Black Women in America: An Historical Encyclopedia. Hine, Darlene Clark; Brown, Elsa Barkley; and Terborg-Penn, Rosalyn, ed.

Reviews the essay `African Americans in the South: Issues of Race, Class, and Gender,' edited by Hans A. Baer and Yvonne Jones as found in the book `Southern Anthropological Society Proceedings, No. 25.

Introduction: The X-chromosome-linked inhibitor of apoptosis protein (XIAP) prevents apoptosis from activated transmembrane death receptors and confers tumour resistance to irradiation and chemotherapy. Despite the important oncologic implications, data concerning glioblastoma in this regard are few and isolated. The objective of this study was to examine the role of XIAP in the signalling pathway of TRAIL (tumour necrosis factor-related apoptosis-inducing ligand)-mediated apoptosis in chemoresistant human glioblastoma cells. Method: Downregulators of XIAP, low-dose cisplatin, etoposide (VP 16) or second mitochondria-derived activator of caspase (Smac)-Tat peptide, were applied to 2 chemoresistant glioblastoma cell lines of fresh isolates to identify the impact of these sensitizing agents on the cytotoxicity of TRAIL. Hoechst staining for apoptotic nuclear morphology and Western blot analysis for the corresponding levels of proteins that regulate apoptotic pathways including XIAP were performed. The involvement of mitochondrial pathways marked by the release of cytochrome c or Smac/direct IAP (inhibitor of apoptosis protein)-binding protein with low P1 (DIABLO), or both, was assessed by confocal fluorescence microscopy. Results: Downregulators of XIAP induced apoptosis in a dose-dependent manner with TRAIL in 1 chemoresistant glioblastoma cell line. Here, XIAP downregulation modulated by Smac-Tat peptide resulted in increased TRAIL-induced cell death. In addition, TRAIL was shown to enhance the translocation of Smac/DIABLO from mitochondria to the... [ABSTRACT FROM AUTHOR]