Melanoma Ganglionic Metastasis 30 Years After Treatment Of The Primary Tumor--a Case Report.

The recurrence of melanoma in patients is well-documented, and is dependent on a number of factors. We report a case in which a patient had a case of ganglionar metastasis in the neck after a 30-year disease-free interval following primary treatment.11421131113

Papillary Carcinoma In A Thyroglossal Duct: Case Report.

CONTEXT: Thyroglossal duct cysts are the most common congenital cervical abnormality in childhood. Malignant lesions are rare in thyroglossal duct cysts (about 1%). OBJECTIVE: To report a case of papillary carcinoma in thyroglossal duct cysts. DESIGN: Case report. CASE REPORT: The patient was a 21-year-old female with a four-month history of an anterior midline neck mass but without other symptoms. The physical examination revealed a 4.0 cm diameter, smooth, painless, cystic nodule at the level of the hyoid bone. The thyroid gland was normal by palpation and no neck lymph nodes were found. Indirect laryngoscopy, fine-needle biopsy aspiration and cervical ultrasound were normal and compatible with the physical findings of a thyroglossal duct cyst. The patient underwent surgery with this diagnosis, under general anesthesia, and the mass was resected by the usual Sistrunk procedure. There were no local signs of invasion of the tissue surrounding the cyst or duct at surgery. The patient was discharged within 24 hours. Histopathological examination of the specimen showed a 3.5 x 3.0 x 3.0 cm thyroglossal cyst, partially filled by a solid 1.0 x 0.5 cm brownish tissue. Histological sections showed a papillary carcinoma in the thyroid tissue of a thyroglossal cyst, with normal thyroid tissue at the boundary of the carcinoma. There was no capsule invasion and the margins were negative. The follow-up of the patient consisted of head and neck examinations, ultrasonography of the surgical region and thyroid, and total body scintigraphy. The patient has been followed up for two years with no further evidence of disease.117624825

Sensory Profile Of Warmed-over Flavour In Tenderloin From Steers Supplemented With Alpha-tocophero

The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of alpha-tocopherol acetate for 90 days. Longissimus dorsi muscle cuts (tenderloin) were obtained for sensory profile assessment by nine trained tasters. The tasters evaluated the taste of the meat based on four general and 18 specific attributes. The results of the evaluations were analysed with ANOVA, post-hoc tests of the means (Tukey tests), and principal component analysis (PCA). There was no significant difference in the WOF between the cuts of meat from the supplemented and non-supplemented animals. However, as the refrigeration period increased, there was a decrease in the intensity of the umami and sweet taste attributes and the flavour and aroma of the roast meat as well as an increase in the intensity of the oxidised vegetable oil flavour and the aromas of fish, hard-boiled egg, flaxseed oil, and oxidised vegetable oil. The samples that had been stored for one day were characterised by PCA as having sweet and umami tastes and the flavour and aroma of roast meat, whereas after three days, the samples were classified as having sour and bitter tastes, the flavour of chicken and nuts, and the aroma of fish. The typical sensory attributes desirable for roasted meat decreased in intensity during the three days of storage after cooking, whereas the intensity of unpleasant (oxidative) attributes for the consumer increased. © 2012 Sociedade Brasileira de Zootecnia.41819151920Ahn, J., Grun, I., Mustapha, A., Effects of plant extracts on microbial growth, color change and lipid oxidation in cooked beef (2007) Food Microbiology, 24, pp. 7-14Bailey, M.E., Maillard reactions and meat flavour development (1998) Flavor of meat, meat products and seafoods, pp. 267-289. , In: SHAHIDI, F (Ed.). London: Chapman and HallBroncano, J.M., Petrón, M.J., Parra, V., Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs (2009) Meat Science, 83, pp. 431-437Bryhni, E.A., Byrne, D.V., Rødbotten, M., Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia (2003) Meat Science, 65, pp. 737-748Byrne, D.V., O'Sullivan, M.G., Dijksterhuis, G.B., Sensory panel consistency during development of a vocabulary for warmed-over flavour (2001) Food Quality and Preference, 12, pp. 171-187Byrne, D.V., Bak, L.S., Bredie, W.L.P., Development of a sensory vocabulary for warmed-over flavor: Part I (1999) In porcine meat. Journal of Sensory Studies, 14, pp. 47-65Byrne, D.V., Bredie, W.L.P., Martens, M., Development of a sensory vocabulary for warmed-over flavor: Part II (1999) In chicken meat. Journal of Sensory Studies, 14, pp. 67-78Descalzo, A.M., Sancho, A.M., A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina (2008) Meat Science, 79, pp. 423-436Hasty, J.L., Heugten, E.V., See, M.T., Effect of vitamin E on improving fresh pork quality in Berkshire and Hampshire-sired pigs (2002) Journal of Animal Science, 80, pp. 3230-3237Henckel, P., Karlsson, A.H., Oksbjerg, N., Control of post mortem pH decrease in pig muscle: experimental design and testing of animal models (2000) Meat Science, 55, pp. 131-138Juntachote, T., Berghofer, E., Siebenhandl, S., The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork (2007) Food Science and Technology, 40 (2), pp. 324-330Lillard, D.A., Oxidative deterioration in meat, poultry, and fish (1987) Warmed-over flavor of meat, pp. 41-67. , In: ANGELO, A.J.BAILEY, M.E. (Eds.). London: Academic PressLiu, R.H., Legendre, M.G., Kuan, J.W., Heteroatomic compounds associated with beef flavor (1987) Warmed-over flavor of meat, pp. 193-236. , ANGELO, A.J.BAILEY, M.E. (Eds.).. London: Academic PressLuciano, G., Monahan, F.J., Vasta, V., Lipid and colour stability of meat from lambs fed fresh herbage or concentrate (2009) Meat Science, 82, pp. 193-199Madruga, M.S., Formação do aroma cárneo (Formation of meat aroma) (1997) Boletim da SBCTA, 31 (1), pp. 33-41Meilgaard, G.K., Civille, G.V., Carr, B.I., (1987) Sensory evaluation techniques, p. 281. , Florida: CRC PressMielche, M.M., Bertelsen, G., Approaches to the prevention of warmed over flavour (1994) Trends in Food Science and Technology, 5, pp. 322-327Moskowitz, H.R., Product testing and sensory evaluation of foods: marketing and R and D approaches (1983), p. 605. , Westport: Food and Nutrition PressSouza, V.L.F., Silva, R.S.F., Silva, C.A., Vitamina E no desempenho, características de carcaça e qualidade do presunto cozido de suínos (Influence of vitamin E on the performance, carcass characteristics and quality of cooked ham from pigs) (2007) Pesquisa Agropecuária Brasileira, 42 (4), pp. 581-58

Parapharyngeal Space Tumors: Considerations In 26 Cases.

CONTEXT: Parapharyngeal space tumors comprise less than 0.5% of all head and neck neoplasms. The majority of these tumors are benign, but surgery is usually required to establish the diagnosis and treat the patients. We present 26 patients treated surgically for tumors arising in the parapharyngeal space (PPS) at the State University of Campinas Hospital--UNICAMP. CASES SERIES: Of these, 17 (65.5%) had benign and 9 (34.6%) malignant neoplasms. The surgical and pathological data relevant to these cases are highlighted, observing any local recurrence, surgical complications and the five-year survival. Neurogenic tumors and soft tissue sarcomas were, respectively, the most frequent benign (35.3%) and malignant neoplasms (44.5%). Benign tumors accounted for the majority of the cases and involved minimal surgical morbidity with no recurrence during a median follow-up of five years. Malignant tumors had a high rate of recurrence and mortality. Surgery is the treatment of choice for PPS tumors. A knowledge of the anatomy of this site is essential for the safe performance of surgical procedures. Malignant neoplasms have a poor prognosis. Fine needle aspiration was helpful in diagnosis of all tumors.1171343