Beef Flavor Myology

Beef flavor is very complex and the most important driver for consumer acceptance. Cooking method, Quality grade (marbling level), and cooked internal temperature may affect beef flavor. In this study, 54 treatments were utilized, including three beef cuts (outside skirt, inside skirt, and flaps), two Quality grades (USDA Choice and Select), three cooking methods (pan fry, pan grill, and outside grill), and three internal cook temperature endpoints (58°C, 70°C, and 80°C) to better understand trained descriptive beef flavor and texture attributes, volatile flavor aroma compounds, and Warner-Bratzler shear force (WBSF) tenderness. Meat sources were purchased as subprimals in six reps for each cut and were fabricated into 10.16 cm wide steaks. Generally across all three cuts, Quality grade significantly affected fat-like, cardboardy, juiciness, muscle fiber tenderness beef flavor and texture attributes (P < 0.05). Internal cook temperature endpoint significantly affected beef identity, brown, bloody/serumy, metallic, burnt, smokey charcoal, and juiciness (P < 0.05). Finally, the attributes generally affected by cooking method included beef identity, brown, metallic, smokey charcoal (P < 0.05). Most flap treatments were clustered near butanoic acid, benzeneacetaldehyde, phenyl acetaldehyde, and 2,6-dimethyl-pyrazine – which are generally sweet, rancid, floral aromas. Generally, inside skirt treatments were related to acetic acid, sulfur dioxide, methyl-benzene, and 1-heptanol – which are sour, sulfur, and fruity aromas. Outside skirts are clustered around aromas such as dl-limonene, 2-acetyl-2-thiazoline, carbon disulfide, and undecanal – citrus, soapy, buttery aromas. Treatments had a significant effect on flap tenderness measured by WBSF – Choice steaks were more tender (P 0.05) by Quality grade on tenderness measured by Warner-Bratzler shear force. However, inside skirts cooked to 58°C were more tender than other internal temperature endpoints, and pan-grilled skirts were more tender than other cooking methods (P 0.05) on outside skirt steaks

The Effects of State Medicaid Expansions for Working-Age Adults on Senior Medicare Beneficiaries

Do Medicaid expansions to working-age adults affect healthcare spending and utilization among older Medicare beneficiaries? Although economic theory provides conflicting predictions about the presence and direction of such spillover effects, it does identify circumstances when spillovers can reduce Medicare spending. Using data on Medicaid expansions during the 2000s and microdata from the Medicare Current Beneficiary Survey, we find that a 1 percentage point rise in the share of working-age adults eligible for Medicaid has modest effects on the average Medicare beneficiary\u27s spending, but reduces average spending by $477 among dual eligibles. Importantly, we find no evidence of adverse health effects

Beef Flavor Myology

Beef flavor is very complex and the most important driver for consumer acceptance. Cooking method, Quality grade (marbling level), and cooked internal temperature may affect beef flavor. In this study, 54 treatments were utilized, including three beef cuts (outside skirt, inside skirt, and flaps), two Quality grades (USDA Choice and Select), three cooking methods (pan fry, pan grill, and outside grill), and three internal cook temperature endpoints (58°C, 70°C, and 80°C) to better understand trained descriptive beef flavor and texture attributes, volatile flavor aroma compounds, and Warner-Bratzler shear force (WBSF) tenderness. Meat sources were purchased as subprimals in six reps for each cut and were fabricated into 10.16 cm wide steaks. Generally across all three cuts, Quality grade significantly affected fat-like, cardboardy, juiciness, muscle fiber tenderness beef flavor and texture attributes (P < 0.05). Internal cook temperature endpoint significantly affected beef identity, brown, bloody/serumy, metallic, burnt, smokey charcoal, and juiciness (P < 0.05). Finally, the attributes generally affected by cooking method included beef identity, brown, metallic, smokey charcoal (P < 0.05). Most flap treatments were clustered near butanoic acid, benzeneacetaldehyde, phenyl acetaldehyde, and 2,6-dimethyl-pyrazine – which are generally sweet, rancid, floral aromas. Generally, inside skirt treatments were related to acetic acid, sulfur dioxide, methyl-benzene, and 1-heptanol – which are sour, sulfur, and fruity aromas. Outside skirts are clustered around aromas such as dl-limonene, 2-acetyl-2-thiazoline, carbon disulfide, and undecanal – citrus, soapy, buttery aromas. Treatments had a significant effect on flap tenderness measured by WBSF – Choice steaks were more tender (P 0.05) by Quality grade on tenderness measured by Warner-Bratzler shear force. However, inside skirts cooked to 58°C were more tender than other internal temperature endpoints, and pan-grilled skirts were more tender than other cooking methods (P 0.05) on outside skirt steaks

Beef Flavor Myology

Beef flavor is very complex and the most important driver for consumer acceptance. Cooking method, Quality grade (marbling level), and cooked internal temperature may affect beef flavor. In this study, 54 treatments were utilized, including three beef cuts (outside skirt, inside skirt, and flaps), two Quality grades (USDA Choice and Select), three cooking methods (pan fry, pan grill, and outside grill), and three internal cook temperature endpoints (58°C, 70°C, and 80°C) to better understand trained descriptive beef flavor and texture attributes, volatile flavor aroma compounds, and Warner-Bratzler shear force (WBSF) tenderness. Meat sources were purchased as subprimals in six reps for each cut and were fabricated into 10.16 cm wide steaks. Generally across all three cuts, Quality grade significantly affected fat-like, cardboardy, juiciness, muscle fiber tenderness beef flavor and texture attributes (P < 0.05). Internal cook temperature endpoint significantly affected beef identity, brown, bloody/serumy, metallic, burnt, smokey charcoal, and juiciness (P < 0.05). Finally, the attributes generally affected by cooking method included beef identity, brown, metallic, smokey charcoal (P < 0.05). Most flap treatments were clustered near butanoic acid, benzeneacetaldehyde, phenyl acetaldehyde, and 2,6-dimethyl-pyrazine – which are generally sweet, rancid, floral aromas. Generally, inside skirt treatments were related to acetic acid, sulfur dioxide, methyl-benzene, and 1-heptanol – which are sour, sulfur, and fruity aromas. Outside skirts are clustered around aromas such as dl-limonene, 2-acetyl-2-thiazoline, carbon disulfide, and undecanal – citrus, soapy, buttery aromas. Treatments had a significant effect on flap tenderness measured by WBSF – Choice steaks were more tender (P 0.05) by Quality grade on tenderness measured by Warner-Bratzler shear force. However, inside skirts cooked to 58°C were more tender than other internal temperature endpoints, and pan-grilled skirts were more tender than other cooking methods (P 0.05) on outside skirt steaks

Evidence-based diabetes prevention and control programs and policies in local health departments

PURPOSE: The purpose of this study is to: (1) assess implementation of evidence-based programs and policies (EBPPs) related to diabetes prevention and control in local health departments; (2) assess feasibility of non-implemented diabetes prevention and control EBPPs; and (3) examine individual- and organizational-level factors associated with implementation of diabetes prevention and control EBPPs. METHODS: An online survey was administered in January 2015 to key representatives of all local health departments in Missouri. Descriptive statistics were used to describe implementation and perceived feasibility of 20 diabetes prevention and control EBPPs. Logistic regression was used to examine the association between individual and organizational factors and diabetes prevention and control EBPP implementation. RESULTS: One hundred local health departments participated (89% response rate) in the online survey. Most frequently implemented diabetes-related EBPPs in local health departments included: nutrition education for agency or community members; increased fruit and vegetable access in community settings; and community-wide campaigns to promote physical activity. Increased encouragement to others in the department to use evidence-based decision making and agency incentives to help employees use evidence-based decision making were positively associated with implementation of diabetes prevention and control EBPPs. CONCLUSIONS: Local health departments are the “front line” of public health and this study demonstrates the important role these organizations play in implementing diabetes prevention and control EBPPs. Potential leverage points for more widespread adoption of diabetes-related EBPPs in local health departments include education about and encouragement of evidence-based decision making and organizational incentives for employees to integrate evidence-based decision making into their diabetes prevention and control activities

Making the Move: Transition Strategies at California Schools with High Graduation Rates

How do we make sure students graduate from high school and are ready for college and career?This report, produced by the California Comprehensive Center at WestEd, American Institutes for Research, and the California Department of Education, looks at high schools with successful graduation rates for answers.The report reveals the strategies these schools use, the challenges they face in achieving high graduation rates, and how they help middle grades students transition to high school.Researchers found that to support students transitioning between middle and high school, successful schools:Create opportunities for staff across school levels to jointly plan and collaboratePrepare students to participate in the high school campus and culture prior to enrollmentEnsure all students feel connected to the schoolIdentify students who are struggling prior to transition and prepare timely and individualized supports for those studentsTo promote graduation, the schools:Enable collaboration among teachers within the schoolProvide students with multiple opportunities for academic support and credit recoveryConnect all students through programs, activities, and caring staffInstitute a strong, individually focused counseling programHave high expectations for all student

VARIACIÓN DE LA EDAD CRONOLÓGICA UTILIZANDO LAS TÉCNICAS DEMIRJIAN Y FISHMAN EN INDIVIDUOS DE 10 A 15 AÑOS; ESTUDIO RADIOGRÁFICO, HOSPITAL NACIONAL PNP “LUIS N. SÁENZ AÑO 2015

Objetivo: Determinar la variación de la edad cronológica con la edad dental usando la técnica Demirjian y edad ósea usando la técnica Fishman a través de un estudio Rx en individuos de 10 a 15 años, tomadas en el Hospital Nacional PNP “Luis N. Sáenz” durante los meses de Enero - Febrero del año 2015. Tipo de Investigación: Descriptivo, Retrospectivo, Transversal, se analizó una muestra probabilística, aleatoria, estratificada por edad y sexo, donde n= 50 de la población infantil de ambos sexos, aparentemente sana, comprendida en las edades de 10 hasta 15 años. Resultados: En la comparación de las edades medias cronológica con la edad por el método de FISHMAN y la edad por el método de DERMIJIAN, para ambos sexos, se obtuvo que la media de la edad Cronológica es de 12.77 años, la media de la edad de DERMIJIAN fue de 12.13 años y la media de la edad de FISHMAN fue de 12.99 años, dando como resultado una diferencia de subestimación de la edad dental del método DERMIJIAN con respecto a la edad cronológica en 0.63 años; asimismo dio como resultado una diferencia de sobreestimación de la edad dental del método FISHMAN con respecto a la edad cronológica en 0.22 años en el total de su población de ambos sexos. De otro luego de aplicar T Student para la edad cronológica y la edad por el método DERMIJIAN o dental, se obtuvo el valor de p=0.000 y este es menor a nuestro p< 0.05, por lo que se observa que si existe diferencia significativa entre la edad cronológica con la edad dental del método DERMIJIAN o dental para ambos sexos. Del mismo modo al aplicar T Student para la edad cronológica y la edad por el método FISHMAN u ósea, se obtuvo el valor de p=0.046 y este es menos a nuestro p< 0.05, por lo que se observa que si existe diferencia significativa entre la edad cronológica con la edad dental del método DERMIJIAN u ósea, para ambos sexos. Conclusión: En la comprobación de hipótesis del análisis inferencial concluimos que existe diferencia significativa entre la edad dental y la edad cronológica; y entre la edad ósea y la edad cronológica a través de un estudio Rx en individuos de 10 – 15 años tomadas en el Hospital Nacional PNP “Luis N. Sáenz” durante los meses de enero-febrero del año 2015; rechazándose la hipótesis nula - Ho y ACEPTAMOS la Hipótesis de investigación (Hi).Tesi

Vancomycin minimum inhibitory concentration is not a substitute for clinical judgment: Response to healthcare-associated ventriculitis and meningitis

To the Editor—We read with interest the new clinical practice guideline for healthcare-associated ventriculitis and meningitis published in Clinical Infectious Diseases [1]. The guideline recommends consideration of alternative therapies for the treatment of methicillin-resistant Staphylococcus aureus (MRSA) meningitis and ventriculitis for isolates with a vancomycin minimum in-hibitory concentration (MIC) ≥1μg/mL. We believe this recommendation places inappropriate emphasis on a single determinant of antimicrobial therapy that has uncertain clinical relevance and variable accuracy depending on the antimicrobial susceptibility testing (AST) method used. This may lead clinicians to use less well-evidenced strategies in cases likely to respond to vancomycin