Sensory, chemical and ultrasonic measurements of the palatability attributes of bovine skeletal muscle

Sensory, chemical and physical evaluations of bovine longissimus thoracis (LT) muscle were compared between bulls and steers (n = 299) of three frame sizes (small, medium and large), slaughtered following different times on feed (TOF)-180, 210 and 240 days. Bulls exhibited significantly lower (P \u3c 0.05) marbling scores than steers. Palatability attributes were ranked lower (P \u3c 0.05) for bulls while Warner-Bratzler myofibrillar force (WB-MF) and residual force (WB-RF) values were higher than for steers. Frame size had an impact (P \u3c 0.05) on lipid, marbling and moisture contents for both sexes and fat thickness, tenderness, connective tissue, WB-MF and WB-RF for steers. TOF showed no significant change in marbling amongst bulls. Steers significantly increased in marbling between 180 and 240 days. Palatability remained unchanged for both sexes based on TOF. Small framed steers were most tender. Ultrasonic parameters showed extremely low R[superscript]2-values for palatability. However, R[superscript]2-values were higher for lipid and marbling parameters;Cholesterol and fatty acid composition of LT muscle were determined by gas chromatography-mass spectrometry and gas chromatography, respectively, following stratification by lipid content. TOF did not alter cholesterol content. A significant difference was observed for cholesterol based on sex and different lipid content groups. Cholesterol values reported herein are lower than previously reported results. Steers displayed a significant increase in C14:0 when fed 240 days. C18:0 content declined (P \u3c 0.05) with TOF for bulls while steers exhibited this trend through 210 days on feed. Prolonging TOF revealed higher proportions of unsaturated fatty acids for both sexes. Lipid contents beyond 5% showed significant increases for C18:2 and significant decreases for C18:0 amongst bulls while steers showed significant increases in C18:1 and C18:2 for lipid levels greater than 3%;Sensory tenderness, flavor, WB-MF and myofibril fragmentation index of high pH meat were significantly different from normal pH control samples. Increase in WB-MF, lack of extensive degradation of muscle proteins and the decreased sarcomere length at pH 6.1 resulted in tougher meat than normal or high pH muscles. Gel electrophoresis of dark cutters revealed a lack in appearance of troponin-T to 30 Kd on 12% gels, and the appearance of a \u27doublet\u27 on 5% gels. This may account for the unusual tenderness observed

The efficacy of fermented foods in the treatment and management of diarrhoeal diseases:A systematic review and meta-analysis

Background: Diarrhoeal disease is a major cause of global infant mortality, and compromises the ability of many countries with respect to achieving sustainable development goals. The WHO's recommendation of Oral Rehydration Solution (ORS) and zinc in the management of this disease, may not be readily available. Consideration and assessment of cultural practices in its management has been an area of increased interest over the last decade. Aim: This study aims to systematically evaluate efficacy of the consumption of traditional fermented foods as functional products for the treatment and management of diarrhoea. Methods: Following PRISMA guidelines, a systematic review was conducted of electronic databases (Cochrane Library, Ovid Medline and Pubmed) databases with no restrictions on language and publication date for RCTs that investigated the effect of consumption of fermented foods on the treatment of diarrhoea in children under five years of age. Results: Seven RCTs were included. Meta-analysis showed that compared to control, consumption of fermented foods significantly reduced mean duration of diarrhoea, -0.61 days; (95% CI, -1.04, -0.18); length of hospitalization, -0.35 days (95% CI, -0.69, -0.02); but not mean daily frequency of stool -2.00 (95% CI,-7.03, 3.04). Conclusion: Limited available evidence suggests that consumption of fermented foods may help reduce duration and severity of symptoms as a treatment of diarrhoea. More high quality research needs to be undertaken to investigate the efficacy of fermented food as an effective alternative to ORS as a potential WHO recommendation for management of diarrhoeal disease

The impact of surgical delay on resectability of colorectal cancer: An international prospective cohort study

AIM: The SARS-CoV-2 pandemic has provided a unique opportunity to explore the impact of surgical delays on cancer resectability. This study aimed to compare resectability for colorectal cancer patients undergoing delayed versus non-delayed surgery. METHODS: This was an international prospective cohort study of consecutive colorectal cancer patients with a decision for curative surgery (January-April 2020). Surgical delay was defined as an operation taking place more than 4 weeks after treatment decision, in a patient who did not receive neoadjuvant therapy. A subgroup analysis explored the effects of delay in elective patients only. The impact of longer delays was explored in a sensitivity analysis. The primary outcome was complete resection, defined as curative resection with an R0 margin. RESULTS: Overall, 5453 patients from 304 hospitals in 47 countries were included, of whom 6.6% (358/5453) did not receive their planned operation. Of the 4304 operated patients without neoadjuvant therapy, 40.5% (1744/4304) were delayed beyond 4 weeks. Delayed patients were more likely to be older, men, more comorbid, have higher body mass index and have rectal cancer and early stage disease. Delayed patients had higher unadjusted rates of complete resection (93.7% vs. 91.9%, P = 0.032) and lower rates of emergency surgery (4.5% vs. 22.5%, P < 0.001). After adjustment, delay was not associated with a lower rate of complete resection (OR 1.18, 95% CI 0.90-1.55, P = 0.224), which was consistent in elective patients only (OR 0.94, 95% CI 0.69-1.27, P = 0.672). Longer delays were not associated with poorer outcomes. CONCLUSION: One in 15 colorectal cancer patients did not receive their planned operation during the first wave of COVID-19. Surgical delay did not appear to compromise resectability, raising the hypothesis that any reduction in long-term survival attributable to delays is likely to be due to micro-metastatic disease

Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries

Background Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres. Methods This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and low–middle-income countries. Results In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of ‘single-use’ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for low–middle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia. Conclusion This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both high– and low–middle–income countries

Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries

Abstract Background Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres. Methods This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and low–middle-income countries. Results In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of ‘single-use’ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for low–middle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia. Conclusion This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both high– and low–middle–income countries

A study of council community directories and their use for information about local health services

[Executive Summary]: The World Wide Web is a valuable source of information for all sorts of products and services. Town councils use the web to provide town residents and visitors with large amounts of information. One resource provided by many town councils is a community information directory containing details of local services including health services. Other sources of health service information are frequently insufficiently detailed at the local level. The Centre for Rural and Remote Area Health (CRRAH), a joint centre of the universities of Queensland and Southern Queensland, was interested in the value of these directories to town residents as a source about health services. This interest was prompted by the observations from health service providers in southern Queensland that sources of information about services are limited within the communities. Questionnaires were distributed in four towns in southern Queensland by mail and in health clinics. In addition interviews were conducted in the street. All four towns have community information directories. Two directories advertise themselves as a source of health service information. All four directories contain information about health services within the town. The extent of the information varies from town to town according to the criteria that are placed on inclusion. Questions determined the respondents’ use of the internet, awareness of town community directories, use of the local directory to find information about health services and other sources of information. Almost sixty percent of the 1125 respondents use the internet. This was highly correlated with age with fewer than 20% of respondents over 65 using the internet. Only 30% of respondents were aware of the existence of their town’s community directory and this was unrelated to age. Use of community directories for acquiring information about health services was limited to 25% of the people who were aware of the service. Results therefore indicated that use of the local directories for acquiring information about health was limited to one person in 25. The principal source of information about health services is still the family doctor, followed by the telephone directory, friends and relatives. Despite the current low level of awareness and use of web based directories the authors of this report believe that there is a potential to become a valuable and even the primary source of local information about health services. In order for this to occur some changes are necessary. These include: • awareness of the resources has to increase with strategies employed to achieve this ; • directories should be made more user friendly with extensive field testing ; • entries should include both public and private health service providers; • health providers should be supported to enter and update their data; • provision for non internet users should be addressed through printed copies

Sensory, chemical and ultrasonic measurements of the palatability attributes of bovine skeletal muscle

Sensory, chemical and physical evaluations of bovine longissimus thoracis (LT) muscle were compared between bulls and steers (n = 299) of three frame sizes (small, medium and large), slaughtered following different times on feed (TOF)-180, 210 and 240 days. Bulls exhibited significantly lower (P < 0.05) marbling scores than steers. Palatability attributes were ranked lower (P < 0.05) for bulls while Warner-Bratzler myofibrillar force (WB-MF) and residual force (WB-RF) values were higher than for steers. Frame size had an impact (P < 0.05) on lipid, marbling and moisture contents for both sexes and fat thickness, tenderness, connective tissue, WB-MF and WB-RF for steers. TOF showed no significant change in marbling amongst bulls. Steers significantly increased in marbling between 180 and 240 days. Palatability remained unchanged for both sexes based on TOF. Small framed steers were most tender. Ultrasonic parameters showed extremely low R[superscript]2-values for palatability. However, R[superscript]2-values were higher for lipid and marbling parameters;Cholesterol and fatty acid composition of LT muscle were determined by gas chromatography-mass spectrometry and gas chromatography, respectively, following stratification by lipid content. TOF did not alter cholesterol content. A significant difference was observed for cholesterol based on sex and different lipid content groups. Cholesterol values reported herein are lower than previously reported results. Steers displayed a significant increase in C14:0 when fed 240 days. C18:0 content declined (P < 0.05) with TOF for bulls while steers exhibited this trend through 210 days on feed. Prolonging TOF revealed higher proportions of unsaturated fatty acids for both sexes. Lipid contents beyond 5% showed significant increases for C18:2 and significant decreases for C18:0 amongst bulls while steers showed significant increases in C18:1 and C18:2 for lipid levels greater than 3%;Sensory tenderness, flavor, WB-MF and myofibril fragmentation index of high pH meat were significantly different from normal pH control samples. Increase in WB-MF, lack of extensive degradation of muscle proteins and the decreased sarcomere length at pH 6.1 resulted in tougher meat than normal or high pH muscles. Gel electrophoresis of dark cutters revealed a lack in appearance of troponin-T to 30 Kd on 12% gels, and the appearance of a 'doublet' on 5% gels. This may account for the unusual tenderness observed.</p

Effect of postmortem pH on the physical, biochemical, and sensory characteristics of bovine longissimus thoracis et lumborum muscle

Abstract From a large feeding trial study consisting of 299 bulls and steers, 15 carcasses exhibited stress‐related syndromes manifested by atypical color and pH which were then selected for subsequent analysis. Samples of longissimus thoracis et lumborum muscle with postmortem pH in the range of 5.5–6.9 were subjected to a 14‐day aging period at 2°C. Sensory panel tenderness, connective tissue, juiciness, and flavor intensity of high pH (6.4–6.9) meat were significantly different (p < .05) from samples of intermediate pH (6.0–6.1) as well as normal pH (5.5). Muscles at pH 6.0–6.1 were the toughest samples. This was confirmed by Warner–Bratzler shear force (WBSF), residual force, and myofibril fragmentation index. Palatability attributes of normal pH (5.5) samples were significantly different (p < .05) from dark‐cutting beef in terms of tenderness and flavor and at the high pH extreme. The increase in WBSF at pH 6.0–6.1, lack of extensive degradation of muscle proteins, and the decreased sarcomere length resulted in tougher meat than low or high pH muscles. Sodium dodecyl‐sulfate polyacrylamide gel electrophoresis of meat at the high pH extreme (6.7–6.9) revealed that the breakdown of troponin‐T to 30 kD was complete while at intermediate pH (6.0–6.1) was incomplete. In addition, the appearance of a ‘doublet’ on high‐molecular‐weight resolution gels may also account for the greater tenderness experienced by sensory panelists

Impact and status of HACCP in the Australian Meat Industry

Purpose - A number of food safety systems have been implemented in Australia but information regarding the motivators, constraints, costs and benefits of Hazard Analysis and Critical Control Point (HACCP) as a food safety programme, as well as novel verification methods in the meat industry, has been lacking. Design/methodology/approach - Semi-structured reviews were used as part of an industry-level study of 50 per cent of businesses. Findings - Results show that the benefits of food safety systems incorporating HACCP within the meat industry in Australia have been widespread and significant. In particular, Australian firms reported a reduction in rejects/rework/out of specification products, reduction in customer complaints, improved product hygiene, improved morale and an increase in overseas markets. However, this has been at the cost of refurbishment for small businesses, training and the exiting of firms that have not complied/been able to comply with the HACCP requirements. Research limitations/implications - Most of the costs involved with HACCP could not be recouped in the short-term. Also, the unwillingness of small firms to participate in the research had repercussions on the outcome. Originality/value - This article helps to define the HACCP system and will be of interest to those involved in the implementation of it

Consumer preferences for rockmelons in Australia

On the demand side, consumer's decision choice for rockmelon is often compounded by a number of factors including quality, which is often not related to the visual characteristics observed in fruits such as bananas or mangoes. On the supply side, there is a general lack of understanding of consumer response towards rockmelon attributes in Australia and consequently, great fluctuations of demand and hence supply of the fruit. Thus, objectives of this study were to evaluate and compare analytical measures by instruments and sensory assessments by consumers based on sweetness levels (8–13 oBrix) of rockmelons. Results indicated that there was a large variation in texture, juiciness and flavour for each oBrix level. A significant correlation coefficient (r = 0.829) was obtained between analytical and sensory measures for sweetness. High organoleptic scores for flavour were noted among the higher sweetness levels. It is recommended that due to the change in consumer acceptability, marketing of rockmelons should not be solely based on oBrix levels; other attributes such as flavour, texture and juiciness should be utilized