Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage

Twelve (Large White×Landrace) gilts were randomly allotted in a 2×2 factorial design with the respective factors being dietary vitamin E (10 or 200 mg/kg feed) and dietary fishmeal (0 or 5%). Wiener sausages were manufactured with or without antioxidants such as rosemary extract and sweet whey powder from meat obtained from the animals after slaughter and stored for 5 days at 4 °C. The oxidative stability of the wieners was examined over ten months of frozen storage. Lipid oxidation in the product was measured by means of thiobarbituric acid reactive substances (TBARS) and fluorescence shift. Sensory evaluation of the product to detect oxidative changes was also carried out. The fluorescence shift method was unsatisfactory in the case of wieners containing rosemary extract, as it appeared that the extract contained compounds that fluoresced and therefore interfered with the method. No lipid oxidation as measured by TBARS, fluorescence shift and sensory analysis was observed in wieners stored at -20 °C for 10 months. The oxidative stability of wieners was unaffected (P > 0.05) by dietary treatments or by the addition of antioxidants. The high oxidative stability of the wieners, even in the absence of antioxidants, could be due to sodium erythorbate present in the formulation as an additional antioxidant. © 2002 Published by Elsevier Science Ltd.link_to_subscribed_fulltex

Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage

Twelve (Large White×Landrace) gilts were randomly allotted in a 2×2 factorial design with the respective factor being dietary vitamin E (10 or 200 mg/kg feed) and dietary fishmeal (0 or 5%). Bacon was manufactured from the meat obtained from the animals after slaughter using wood smoke only or a combination of liquid and wood smoke. The oxidative stability of the bacon was examined over 16 weeks of frozen storage. Lipid oxidation in the product was measured by means of thiobarbituric acid reactive substances (TEARS) and fluorescence shift. Dietary fishmeal supplementation increased lipid oxidation in bacon, while dietary vitamin E supplementation reduced lipid oxidation in the product. Lipid oxidation in frozen bacon was successfully reduced when bacon was manufactured from pigs fed a diet supplemented with or without 200 mg of α-tocopherol per kilogram of feed and processed with a combination of liquid and wood smoke. It is concluded that bacon processed with a combination of liquid and wood smoke was significantly less (P<0.001) susceptible to lipid oxidation than bacon processed with wood smoke only. © 2002 Elsevier Science Ltd. All rights reserved.link_to_subscribed_fulltex

Cytomorphology of notochordal and chondrocytic cells from the nucleus pulposus: a species comparison

The nuclei pulposi of the intervertebral discs (IVDs) contain a mixed population of cell types at various stages of maturation. This tissue is formed either by or with the help of cells from the embryonic notochord, which appear to be replaced during development by a population of chondrocyte-like cells of uncertain origin. However, this transition occurs at widely varying times, depending upon the species – or even breed – of the animal being examined. There is considerable debate among spine researchers as to whether the presence of these residual notochordal cells has a significant impact upon IVD degeneration models, and thus which models may best represent the human condition. The present study examines several different species commonly used in lumbar spine investigations to explore the variability of notochordal cells in the IVD