210 research outputs found

    Impact of age, performance and athletic event on injury rates in master athletics - First results from an ongoing prospective study

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    Objectives: Recent studies have identified rates of injuries in young elite athletes during major athletic events. However, no such data exist on master athletes. The aim of this study was to assess incidence and types of injuries during the 2012 European Veteran Athletics Championships as a function of age, performance and athletic discipline. Methods: Report forms were used to identify injured athletes and injury types. Analysis included age (grouped in five-year bands beginning at age 35 years), athletic event, and age-graded performance. Results: Of the 3154 athletes (53.2 years (SD 12.3)) that participated in the championships (1004 (31.8%) women, 2150 (68.2%) men), 76 were registered as injured; 2.8% of the female (29), 2.2% of the male (47) athletes. There were no fractures. One injury required operative treatment (Achilles tendon rupture). Injury rates were significantly higher in the sprint/middle distance/jumps than the throws, long distance and decathlon/heptathlon groups (Χ² (3)=16.187, P=0.001). There was no significant interrelationship with age (Χ² (12)=6.495, P=0.889) or age-graded performance (Χ² (3)=3.563, P=0.313). Conclusions: The results suggest that healthy master athletes have a low risk of injury that does not increase with age or performance

    Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences

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    Objective: The objective of this study was to determine the impact of feeding consumers of varying degree of doneness preferences steaks cooked to multiple degrees of doneness on their perceptions of beef palatability. Study Description: Paired Low Choice frozen steaks from the posterior half of the strip loin were randomly assigned a degree of doneness of rare (140°F), medium-rare (145°F), medium (160°F), medium-well (165°F), or well-done (170°F). Consumer panelists, prescreened to participate in panels based on their degree of doneness preference, were served steak samples cooked to each of the five degrees of doneness under low-intensity red incandescent lighting to mask any degree of doneness differences among samples. Next, consumers were served steak samples under white incandescent lighting, with white fluorescent background lighting. Pre-screening consumers for degree of doneness preference allowed for a measure of the impact of “missing” the consumer’s ideal degree of doneness and quantification of the impact of both undercooking and overcooking steaks on consumer beef palatability ratings. The Bottom Line: When steaks are overcooked, palatability ratings decrease; however, undercooking has a positive effect on palatability perception regardless of the consumer’s degree of doneness preference
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