Evaluation of Radiation-induced Compounds in Irradiated Raw or Cooked Chicken Meat during Storage

The concentrations of hydrocarbons, 2-alkylcyclobutanones, and sulfur volatiles in irradiated (0, 5 kGy) chicken meats (raw, pre-cooked, and irradiatedcooked) were analyzed after 0 and 6 months of frozen storage (-40°C) under oxygen permeable packaging conditions. Two hydrocarbons [8-heptadecene (C17:1) and 6,9-heptadecadiene (C17:2)], two 2-alkylcyclobutanones [2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB)], and dimethyl disulfide were determined as radiation-induced detection markers in the irradiated raw and cooked chicken meats. Although, irradiated-cooked samples produced less hydrocarbons and 2-alkylcyclobutanones than pre-cooked irradiated ones, the amount of individual hydrocarbons or 2-alkylcyclobutanones was still sufficient enough to detectradiation treatment even after 6 months of storage at -40°C. Among sulfur volatiles, only dimethyl disulfide were found in meat after 6 months of storage indicating it has potential to be used an irradiation detection marker for frozen-stored meats under oxygen permeable packaging conditions

Production of Radiation-Induced Compounds in Irradiated Raw and Cooked Meats

The objective of this study was to determine the best irradiation markers in irradiated meat. Raw and cooked beef loins, pork loins and chicken thighs were irradiated at 0 or 5 kGy. The amounts of hydrocarbons, 2-alkylcyclobutanones, and sulfur volatiles were determined after 0 and 6 months of frozen storage. Two hydrocarbons (8-heptadecene (C17:1) and 6,9-heptadecadiene (C17:2)) and two 2- alkylcyclobutanones (2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB)) were detected only in irradiated raw and cooked meats. Although pre-cooked irradiated meats produced more hydrocarbons and 2- alkylcyclobutanones than the irradiated cooked ones, the amounts of individual hydrocarbons and 2- alkylcyclobutanones, such as 8-heptadecene, 6,9- heptadecadiene, DCB, and TCB, were sufficient enough to identify whether the meat was irradiated or not. Dimethyl disulfide and dimethyl trisulfide were detected only in irradiated meats, but dimethyl trisulfide disappeared after 6 months of frozen storage under oxygen permeable packaging conditions. This indicated that only dimethyl disulfide could be used as an irradiation marker for the meat stored in frozen conditions for a long time

An Energy-Efficient Algorithm for Classification of Fall Types Using a Wearable Sensor

Objective: To mitigate damage from falls, it is essential to provide medical attention expeditiously. Many previous studies have focused on detecting falls and have shown that falls can be accurately detected at least in a laboratory setting. However, a very few studies have classified the different types of falls. To this end, in this paper, a novel energy-efficient algorithm that can discriminate the five most common fall types was developed for wearable systems. Methods: A wearable system with an inertial measurement unit sensor was first developed. Then, our novel algorithm, temporal signal angle measurement (TSAM), was used to classify the different types of falls at various sampling frequencies, and the results were compared with those from three different machine learning algorithms. Results: The overall performance of the TSAM and that of the machine learning algorithms were similar. However, the TSAM outperformed the machine learning algorithms at frequencies in the range of 10-20 Hz. As the sampling frequency dropped from 200 to 10Hz, the accuracy of the TSAM ranged from 93.3% to 91.8%. The sensitivity and specificity ranges from 93.3% to 91.8%, and 98.3% to 97.9%, respectively for the same frequency range. Conclusion: Our algorithm can be utilized with energy-efficient wearable devices at low sampling frequencies to classify different types of falls. Significance: Our system can expedite medical assistance in emergency situations caused by falls by providing the necessary information to medical doctors or clinicians.1

Wheat Antioxidants, Their Role in Bakery Industry, and Health Perspective

Wheat grains and its fractions contain significant level of antioxidant activity and many phytochemicals, such as phenolic acids (ferulic and vanillic acids), carotenoids, and tocopherol are beneficial in curing many disorders. The beneficial phytochemicals are mostly present in aleurone fraction of wheat bran. The phytochemicals and antioxidants present in wheat have several health benefits, such as their ability to act as antioxidants, immunoenhancers, and inhibitors of certain lesions, which have been demonstrated for phenolic. Many wheat antioxidants are similar to the antioxidants present in wheat, but their characteristics are also unique in nature. The regular consumption of these antioxidant compounds in whole grains is associated with a reduced risk of many heart diseases and several forms of cancers and improves the regulation of blood glucose. Wheat antioxidants play a vital role in bakery industry mostly in bread industry. People are getting aware to use the bakery products that are prepared from the white flour due to proper nutrition, healthy lifestyle, improved nutritional composition, and functional properties. In nutshell, wheat antioxidants including phytochemicals synergistically improve the health status of consumers by consuming the products having complete nutrition

Juvenile Paget's Disease with Paranasal Sinus Aplasia

Juvenile Paget's disease (JPD) is a rare skeletal disorder that's characterized by bone demineralization and elevated levels of serum alkaline phosphatase. JPD involves the paranasal sinuses in extremely rare cases. We report here on a 25-month-old Asian male who was diagnosed of JPD associated with aplasia of the paranasal sinuses, but not the ethmoid sinuses. The patient was successfully treated by surgery and we undertook no medical intervention. This appears to be the first reported case of JPD associated with bilateral paranasal sinus aplasia