Heavenly Chicken

A recipe for heavenly chicken

Orthopedic Surgery Planning Based on the Integration of Reverse Engineering and Rapid Prototyping

This paper describes orthopedic surgical planning based on the integration of RE and RP. Using symmetrical characteristics of the human body, CAD data of the original bone without damages for the injured extent are generated from a mirror transformation of undamaged bone data for the uninjured extent. The physical model before the injury is manufactured from RP apparatus. Surgical planning, such as the selection of the proper implant, pre-forming of the implant, decision of fixation positions and incision sizes, etc., is determined by a physical simulation using the physical model. In order to examine the applicability and efficiency of surgical planning technology for orthopedics, various case studies, such as a proximal tibia plateau fracture, a distal tibia comminuted fracture and an iliac wing fracture of pelvis, are carried out. As a result of the examination, it has been shown that the orthopedic surgical planning based on the integration of RE and RP is an efficient surgical tool.Mechanical Engineerin

Effect of Irradiation on Lipid Oxidation and Off-flavor Development in Cooked Pork Products with Different Fatty Acids and Packaging

Irradiated samples had higher thiobarbituric acid reactive substances (TBARS) than nonirradiated at day 0 but the difference disappeared during storage in both packaging types. Storage increased the production of volatiles and changed the composition of volatiles only in aerobic-packaged sausage. Irradiation and the fatty acid composition had significant effects on lipid oxidation, volatile production, and sensory characteristics of cooked pork sausages during storage but that oxygen availability had a stronger effect than irradiation and fatty acid composition. Storage increased the production of volatiles and changed the composition of volatiles only in aerobicpackaged sausage. Among the volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by packaging type. The TBARS values and volatiles of vacuum-packaged irradiated cooked sausage had very low correlation. The TBARS, however, had very high correlation with the amount of aldehydes and total volatiles, and ketones and alcohols with long retention times in aerobic-packaged pork sausage. The low correlations of irradiation-dependent volatiles (e.g., 1-heptene and 1-nonene) with TBARS values regardless of packaging and storage conditions indicated that volatile compounds responsible for irradiation odor were different from those of lipid oxidation odor in cooked pork sausages. Irradiation of cooked pork sausage, especially at 4.5 kGy and in aerobic packaging, may result in some diminution of typical meaty aromas and increases in an odor described by the panelists in this study as like wet wool or wet animal hair. The training and controlled test situation used in this study may result in greater discrimination in the panel than would exist in most consumers. Whether the changes caused by irradiation would be noticed by consumers or reduce the acceptability of the product to consumers was not addressed in this study. The data obtained suggest that TBARS values may not be useful in predicting the odor changes in cooked irradiated meat products

Effects of Ascorbic Acid and Antioxidants on Color, Lipid Oxidation and Volatiles of Irradiated Ground Beef

Irradiation significantly decreased the redness of ground beef, and the visible color of beef changed from a bright red to a green/brown depending on the age of meat. Addition of ascorbic acid prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiation increased. The ground beef added with ascorbic acid had significantly lower ORP than control, and the low ORP of meat helped maintaining the heme pigments in reduced form. During the aerobic storage, the S-volatiles disappeared while volatile aldehydes significantly increased in irradiated beef. Addition of ascorbic acid at 0.1% or sesamol + α-tocopherol at each 0.01% level to ground beef prior to irradiation were effective in reducing lipid oxidation and S-volatiles. As storage time increased, however, the antioxidant effect of sesamol + tocopherol in irradiated ground beef was superior to that of ascorbic acid

Production of Volatiles from Fatty Acids and Oils by Irradiation

To understand the mechanisms of off-odor production in irradiated meat, the volatile compounds produced from individual fatty acids by irradiation were identified. Nonirradiated oil emulsions prepared with polyunsaturated fatty acids (PUFAs) produced many volatile compounds, but the amounts of volatiles generally decreased after irradiation. Although volatile profiles of fatty acid emulsions were changed by irradiation, the odor characteristics and intensity between irradiated and nonirradiated fatty acid emulsions were not different. Thiobarbituric acid-reactive substances (TBARS) values indicated that irradiation accelerated lipid oxidation during subsequent storage, but the volatiles produced by lipid oxidation were not the major contributors of off-odor in irradiated samples

Cytotoxic and Antigenotoxic Activities of Phosvitin From Egg Yolk

Egg yolk phosvitin is one of the most phosphorylated proteins in nature, and thus has a strong metal-binding ability. The objective of this study was to evaluate the cytotoxic and antigenotoxic activities of phosvitin in vitro. Using the MTT assay, the cytotoxicity of phosvitin was evaluated in human cancer cell lines of various tissue origins, including the cervix (HeLa), breast (MCF-7), stomach (AGS), lung (A549 and SK-MES-1), liver (HepG2), and larynx (Hep-2). The growth of all cancer cell lines was inhibited in a dose-dependent manner by phosvitin. Among the cancer cell lines tested, MCF-7 and SK-MES-1 were the least sensitive and HeLa, AGS, and HepG2 were the most sensitive to phosvitin. The IC50 values of phosvitin were 5.38, 11.57, 4.78, 6.98, 11.82, 3.93, and 9.97 mg/mL for HeLa, MCF-7, AGS, A549, SK-MES-1, HepG2, and Hep-2, respectively. The protective effects of phosvitin against DNA damage in human leukocytes indicated that phosvitin showed protective effects against the oxidative stress-induced DNA damages in human leukocytes. These results suggested that phosvitin has a high potential to be used as an anticancer agent for humans

Quality Characteristics of Irradiated Turkey Breast Rolls Formulated with Plum Extract

The effects of adding 1%, 2% and 3% plum extract on the quality characteristics of vacuum-packaged, irradiated RTE turkey breast rolls were determined. Turkey breast rolls were sliced, packaged and irradiated at 0 or 3 kGy using a Linear Accelerator. Lipid oxidation, volatile profiles, color, texture, proximate analysis and sensory characteristics of sliced turkey breast rolls were determined at 0 and 7 days of storage. Addition of plum extract had no detectable effect on the proximate analysis of turkey breast rolls. Plum extract increased a* and b*- values, and decreased L* value of turkey breast rolls due to the original color of plum extract. Addition of \u3e2% plum extract to turkey breast rolls was effective in controlling lipid oxidation of irradiated meat and the production of aldehydes (hexanal, heptanal, octanal, and nonanal) in nonirradiated meat at Day 0. Texture of turkey breast rolls was not influenced, but juiciness was increased by plum extract. Therefore, addition of 3% or higher of plum extract is recommended to improve mouth-feel and antioxidant effect in irradiated turkey breast rolls. However, the color of turkey breast rolls with 3% plum extract was dark and might not be appealing to consumers

Quality Characteristics of Vacuum-Packaged Pork Patties Irradiated and Stored in Refrigerated or Frozen Conditions

Pork loins were ground twice through a 9-mm plate and patties (approximately 80 g each) were made. Patties were individually vacuum-packaged in oxygen impermeable plastic bags and stored either in a cooler (4°C) or a freezer (-40°C). Refrigerated patties were irradiated 0, 1.5, 3.0, or 4.5 kGy and stored at 4°C for 2 weeks, and frozen ones were irradiated at 0, 2.5, 5.0, or 7.5 kGy and stored at - 40°C for 3 months. Samples were analyzed for lipid oxidation, volatile production, and off-odor during refrigerated or frozen storage. The 2-thiobarbituric acid reactive substances (TABRS) values of both refrigerated and frozen patties were not changed during storage. Irradiation dose had no effect on the TBARS of refrigerated patties, but patties irradiated at 7.5 kGy had higher TBARS value than the nonirradiated control. With refrigerated storage, panels could detect irradiation odor at day 0, but could not detect after 1 week of storage at 4°C. With frozen storage, however, irradiation odor was detected even after 3 months of storage. No difference in odor preference was found between irradiated and nonirradiated samples. Vacuum packaging was better than aerobic packaging for irradiation and subsequent storage of meat because it could minimize oxidative changes in patties during storage and produced minimal amount of volatile compounds responsible for irradiation odor

Dietary Conjugated Linoleic Acid (CLA) Effects Lipid Metabolism in Broiler Chicks

Dietary CLA increased triglyceride, total cholesterol, and HDL cholesterol levels in plasma. The increased plasma triglyceride level could be caused by increased fatty acid synthesis in liver after CLA feeding, because the activity of fatty acid synthase in liver increased after dietary CLA treatment. Dietary CLA changed fatty acid composition of feces, but had no effect on fat content. Comparing to the linoleic and linolenic acids available in diets, ratios for their excretion into feces in CLA treated birds were significantly higher than those in control diet. Liver weight of broilers significantly increased after CLA feeding, but there was no difference in liver fat content among the different CLA treatments. CLA treatment did not influence total free fatty acid content in plasma, while there was significant difference in composition of free fatty acids. Dietary CLA reduced the content of linoleic and arachidonic acids in both plasma and liver