Investigating the features of PDO green hams during salting: Insights for new markers and genomic regions in commercial hybrid pigs

Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers associated with the quality of dry-cured ham. Carcass traits of 229 heavy pigs belonging to three commercial genetic lines were registered (weight, EUROP classification). Phenotypic traits (Semimembranosus muscle ultimate pH, ham weight and lean meat content, adsorbed salt) of the corresponding thighs, undergone PDO ham process in three different plants, were measured, using a fast and non-invasive technology. Green ham weight and lean meat percentage influenced the estimated salt content and the weight loss during salting, even if the processing plant greatly affected the variability of the measured ham traits. The genomic data were obtained with the GeneSeek Genomic Profiler (GGP) 70k HD Porcine Array, using the slaughter day and the sex of the animals in the statistical analyses. The phenotypic traits were associated with the genotypes through GenAbel software. The results showed that 18 SNPs located on nine porcine chromosomes were found to be associated with nine phenotypic traits, mainly related to ham weight loss during salting. New associations were found between markers in the genes Neural Precursor Cell Expressed Developmentally Down-Regulated 9 (NEDD9, SSC7), T-Cell Lymphoma Invasion and Metastasis 2 (TIAM2, SSC1), and the ham quality traits. After validation, these SNPs may be useful to improve the quality of thighs for the production of PDO dry-cured hams

Trends in chronic hepatitis B virus infection in Italy over a 10-year period: Clues from the nationwide PITER and MASTER cohorts toward elimination

Objectives: The study measures trends in the profile of patients with chronic hepatitis B virus linked to care in Italy. Methods: A cross-sectional, multicenter, observational cohort (PITER cohort) of consecutive patients with hepatitis B surface antigen (HBsAg) over the period 2019-2021 from 46 centers was evaluated. The reference was the MASTER cohort collected over the years 2012-2015. Standard statistical methods were used. Results: The PITER cohort enrolled 4583 patients, of whom 21.8% were non-Italian natives. Compared with those in MASTER, the patients were older and more often female. The prevalence of hepatitis B e antigen (HBeAg) declined (7.2% vs 12.3; P <0.0001) and that of anti-hepatitis D virus (HDV) remained stable (9.3% vs 8.3%). In both cohorts, about 25% of the patients had cirrhosis, and those in the PITER cohort were older. HBeAg-positive was 5.0% vs 12.6% (P <0.0001) and anti-HDV positive 24.8% vs 17.5% (P <0.0017). In the logistic model, the variables associated with cirrhosis were anti-HDV-positive (odds ratio = 10.08; confidence interval 7.63-13.43), age, sex, and body mass index; the likelihood of cirrhosis was reduced by 40% in the PITER cohort. Among non-Italians, 12.3% were HBeAg-positive (vs 23.4% in the MASTER cohort; P <0.0001), and 12.3% were anti-HDV-positive (vs 11.1%). Overall, the adherence to the European Association for the Study of the Liver recommendations for antiviral treatment increased over time. Conclusion: Chronic hepatitis B virus infection appears to be in the process of becoming under control in Italy; however, HDV infection is still a health concern in patients with cirrhosis and in migrants

Sensory Analysis of Italian Dry-Cured Sausage : Checking of Panel Performance

Systematic training and full knowledge of food properties are basic requirements for panelists asked to test products by descriptive analysis. In some cases routine quality control is carried out prior to marketing by a less experienced peripheral panel at the plant, with a trained pool at the central laboratory performing occasional checking of the same product. The performances of two panels (a fully-trained and a half-trained one) assessing the same set of Italian-type Milano salami have been compared in this study. The Generalized Procrustes Analysis (GPA) of data showed that the half-trained panel was less consistent and less capable of discriminating between samples. In a subsequent analysis, a data base, made up by the sensory data enriched with 11 chemical variables collected from the same samples was analysed with GPA, showing incorrect perception of two major attributes (acid and pungent) by the same panel. Results from descriptive testing of raw sausage in this study suggest that descriptive testing deserves systematic effort to find and rule out inconsistent or unreliable rating as sources of potential failure in quality assessment. The combined use of descriptive profile and GPA proves a powerful yet simple tool for the checking of panelperformance

[Cost-effectiveness of oral ibandronate, i.v. zoledronic acid and i.v. generic pamidronate in the management of metastatic bone disease in breast cancer patients: two parallel studies].

Two parallel cost-effectiveness studies comparing oral ibandronate and i.v. zoledronic acid and generic pamidronate have been performed. Two global economic models were adapted to the Italian National Health Service within the management of metastatic osteolysis in breast cancer patients undergoing chemotherapy and hormonal therapy. Total cost was respectively Euro 100 and Euro 418 lower per patient for ibandronate, vs. zoledronic acid and pamidronate in chemotherapy-treated patients, and Euro 337 and Euro 419 lower in patients undergoing hormonal therapy; also, with a small increment in QALYs, ibandronate resulted as the dominant therapeutic option