Integration of decision support systems to improve decision support performance

Decision support system (DSS) is a well-established research and development area. Traditional isolated, stand-alone DSS has been recently facing new challenges. In order to improve the performance of DSS to meet the challenges, research has been actively carried out to develop integrated decision support systems (IDSS). This paper reviews the current research efforts with regard to the development of IDSS. The focus of the paper is on the integration aspect for IDSS through multiple perspectives, and the technologies that support this integration. More than 100 papers and software systems are discussed. Current research efforts and the development status of IDSS are explained, compared and classified. In addition, future trends and challenges in integration are outlined. The paper concludes that by addressing integration, better support will be provided to decision makers, with the expectation of both better decisions and improved decision making processes

Design programmes to maximise participant engagement: a predictive study of programme and participant characteristics associated with engagement in paediatric weight management.

BACKGROUND: Approximately 50% of paediatric weight management (WM) programme attendees do not complete their respective programmes. High attrition rates compromise both programme effectiveness and cost-efficiency. Past research has examined pre-intervention participant characteristics associated with programme (non-)completion, however study samples are often small and not representative of multiple demographics. Moreover, the association between programme characteristics and participant engagement is not well known. This study examined participant and programme characteristics associated with engagement in a large, government funded, paediatric WM programme. Engagement was defined as the family's level of participation in the WM programme. METHODS: Secondary data analysis of 2948 participants (Age: 10.44 ± 2.80 years, BMI: 25.99 ± 5.79 kg/m(2), Standardised BMI [BMI SDS]: 2.48 ± 0.87 units, White Ethnicity: 70.52%) was undertaken. Participants attended a MoreLife programme (nationwide WM provider) between 2009 and 2014. Participants were classified into one of five engagement groups: Initiators, Late Dropouts, Low- or High- Sporadic Attenders, or Completers. Five binary multivariable logistic regression models were performed to identify participant (n = 11) and programmatic (n = 6) characteristics associated with an engagement group. Programme completion was classified as ≥70% attendance. RESULTS: Programme characteristics were stronger predictors of programme engagement than participant characteristics; particularly small group size, winter/autumn delivery periods and earlier programme years (proxy for scalability). Conversely, participant characteristics were weak predictors of programme engagement. Predictors varied between engagement groups (e.g. Completers, Initiators, Sporadic Attenders). 47.1% of participants completed the MoreLife programme (mean attendance: 59.4 ± 26.7%, mean BMI SDS change: -0.15 ± 0.22 units), and 21% of those who signed onto the programme did not attend a session. CONCLUSIONS: As WM services scale up, the efficacy and fidelity of programmes may be reduced due to increased demand and lower financial resource. Further, limiting WM programme groups to no more than 20 participants could result in greater engagement. Baseline participant characteristics are poor and inconsistent predictors of programme engagement. Thus, future research should evaluate participant motives, expectations, and barriers to attending a WM programme to enhance our understanding of participant WM engagement. Finally, we suggest that session-by-session attendance is recorded as a minimum requirement to improve reporting transparency and enhance external validity of study findings

Repackaging Nitrite-Embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decreases Surface Redness

The overall goal was to evaluate the effects of repackaging nitrite-embedded dark-cutting steaks in polyvinylchloride (PVC) film on surface color. Dark-cutting beef strip loins (n = 8; pH = 6.39) and USDA Low Choice beef strip loins (USDA Choice, n = 6; pH = 5.56) were selected at a commercial packing plant. Dark-cutting loins were bisected and randomly assigned to nonenhanced dark-cutting and enhanced dark-cutting with glucono delta-lactone and rosemary treatments. USDA Choice and nonenhanced dark-cutting steaks were vacuum packaged (VP) and served as controls, whereas enhanced dark-cutting steaks were packed in nitrite-embedded packaging (NP). Steaks from nonenhanced USDA Choice VP, nonenhanced dark-cutting VP, and enhanced dark-cutting NP loins were randomly assigned to 3, 6, or 9 d of dark storage.Following dark storage, steaks were repackaged in PVC and displayed for 6 d at 2°C. Instrumental color, visual color, and aerobic plate count were evaluated for all steaks. Enhanced dark-cutting steaks in NP increased (P < 0.05) a* values compared with USDA Choice and nonenhanced dark-cutting VP during 24 h of dark storage. Enhanced dark-cutting steaks packaged in NP had greater a* and L* values (P < 0.05) than nonenhanced dark-cutting VP steaks during dark storage. Upon repackaging the enhanced dark-cutting steaks from NP, nitric oxide myoglobin decreased (P < 0.05) during the first 12 h of display. Loss of nitric oxide myoglobin corresponds with a darker red appearance, increased surface discoloration, and decreased a* values.There were no differences (P > 0.05) in aerobic plate count between enhanced dark-cutting NP steaks and nonenhanced dark-cutting VP steaks after repackaging. In conclusion, NP improved surface redness; however, repackaging enhanced dark-cutting from NP steaks in PVC decreased color stability and redness of dark-cutting beef

Daily quantification of myoglobin forms on beef longissimus lumborum steaks over 7 days of display by near-infrared diffuse reflectance spectroscopy

Near-infrared diffuse reflectance spectroscopy (NIR-DRS) was utilized to develop an algorithm using approximately 18 wavelengths spanning 480 to 650 nm to determine oxymyoglobin (OxyMb), deoxymyoglobin (DeoxyMb), and metmyoglobin (MetMb) contents on beef longissimus lumborum muscles. Daily changes in subsurface myoglobin redox forms were evaluated for 7 d using NIR-DRS and compared with the surface color as assessed by a HunterLab MiniScan spectrophotometer as a reference modality. Both measurements revealed that MetMb increased steadily over the duration of display, showing high correlation (R2 = 0.91) between the 2 methods. Comparatively, whereas NIR-DRS revealed OxyMb to have decreased steadily over the period of display, the HunterLab MiniScan spectrophotometer indicated a much later onset of the apparent decrease of OxyMb, resulting in a moderate correlation (R2 = 0.64) between the 2 methods. No correlation was found between the 2 methods regarding the changes of DeoxyMb over the duration of display. The newly developed NIR-DRS algorithm has potential as an alternative method of color assessment in postrigor skeletal muscle.Electrical and Computer EngineeringAnimal and Food Science

Effects of Enhancement and Modified Atmosphere Packaging on Flavor and Tenderness of Dark-Cutting Beef

The objective of this study was to evaluate the effects of rosemary/beef flavor enhancement and modified atmosphere packaging (MAP) on retail display color and palatability of beef longissimus lumborum muscle. Dark-cutting beef strip loins (n = 8; pH > 6.0) and USDA Low Choice beef strip loins (n = 5) were selected from a commercial packing plant within 72 h of harvest. Dark-cutting strip loins were divided into 2 equal sections and randomly assigned to either nonenhanced or rosemary/beef flavor–enhanced treatments. Dark-cutting enhanced loins were injected to 110% of their green weight with a rosemary/beef flavor enhancement to attain 0.1% rosemary, 0.5% salt, and 0.55% beef flavor in the final product. Six 2.54-cm-thick steaks were cut from nonenhanced USDA Choice, nonenhanced dark-cutting, and enhanced dark-cutting strip loins and randomly assigned to one of 3 packaging treatments: vacuum packaging, carbon monoxide MAP (0.4% CO, 69.6% N, and 30% CO2), and high-oxygen MAP (80% O2 and 20% CO2). Following 3-d retail display, instrumental color measurements were recorded, and one steak from each packaging type was evaluated by a trained sensory taste panel and another used to measure Warner-Bratzler shear force. Enhanced dark-cutting steaks packaged in high-oxygen MAP and carbon monoxide MAP had greater a* values (P < 0.0001) than dark-cutting steaks in vacuum packaging. Enhanced dark-cutting steaks were lighter (P < 0.0001, greater L* values) than nonenhanced dark-cutting steaks. Nonenhanced dark-cutting steaks exhibited a lower (P = 0.03) overall juiciness compared to enhanced dark-cutting steaks. Enhanced and nonenhanced dark-cutting steaks were more tender (P = 0.002) than the USDA Choice steaks. Enhanced dark-cutting steaks had higher (P = 0.006) sour flavor in vacuum packaging than other packaging types. The results suggest that rosemary/beef flavor enhancement has the potential to improve the surface color of dark-cutting beef while improving or maintaining palatability

Photography-based taxonomy is inadequate, unnecessary, and potentially harmful for biological sciences

The question whether taxonomic descriptions naming new animal species without type specimen(s) deposited in collections should be accepted for publication by scientific journals and allowed by the Code has already been discussed in Zootaxa (Dubois & Nemésio 2007; Donegan 2008, 2009; Nemésio 2009a–b; Dubois 2009; Gentile & Snell 2009; Minelli 2009; Cianferoni & Bartolozzi 2016; Amorim et al. 2016). This question was again raised in a letter supported by 35 signatories published in the journal Nature (Pape et al. 2016) on 15 September 2016. On 25 September 2016, the following rebuttal (strictly limited to 300 words as per the editorial rules of Nature) was submitted to Nature, which on 18 October 2016 refused to publish it. As we think this problem is a very important one for zoological taxonomy, this text is published here exactly as submitted to Nature, followed by the list of the 493 taxonomists and collection-based researchers who signed it in the short time span from 20 September to 6 October 2016

Characterization of the Cofactors Involved in Non-enzymatic Metmyoglobin/Methemoglobin Reduction In Vitro

Previous research reported the role of nonenzymatic metmyoglobin (MetMb) and methemoglobin (MetHb) reduction in meat color; however, limited studies have characterized the cofactors involved in nonenzymatic reduction. The objective of this study was to characterize electron donors and carriers in nonenzymatic MetMb and MetHb reduction at various temperatures and postmortem muscle pHs in vitro. Methylene blue and cytochrome c (cyt-c) were evaluated as electron carriers and nicotinamide adenine dinucleotide, reduced form (NADH) and ascorbate were considered as electron donors. All combinations of electron donors and carriers were evaluated in the following order: NADH plus methylene blue, ascorbate plus methylene blue, NADH plus cyt-c, and ascorbate plus cyt-c. Spectrophotometry was utilized to monitor the rates of reduction. The results indicated that methylene blue was an effective electron carrier than cyt-c in the presence of NADH. Temperature and pH had cofactor-specific effects on nonenzymatic MetMb and MetHb reduction. Lower temperature resulted in an increased nonenzymatic MetMb reduction for methylene blue regardless of electron donor (ascorbate, P = 0.03, NADH, P = 0.04). As pH increased, MetHb reduction was enhanced in the presence of ascorbate plus cyt-c. Nonenzymatic MetHb reduction was numerically lower than nonenzymatic MetMb reduction in the presence of NADH plus methylene blue. In summary, in addition to NADH, the current in vitro research demonstrated that ascorbate plus cyt-c could contribute to nonenzymatic MetMb and MetHb reduction at meat-pH and storage temperature