Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (0, 21, 42 and 63 days) on tenderness, color and lipid stability of Belgian Blue beef. Three longissimus dorsi of Belgian Blue cows were dry- or wet-aged for up to 63 days at 2 °C. At different times, part of these samples was cut into steaks, vacuum packaged and stored during 4 days at 4 °C + 8 days at 8 °C. The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler peak shear force), color (CIE L*a*b*), myoglobin oxidation (K/S572:K/S525 ratio) and lipid oxidation (TBARS). The sensitivity of samples to pigment oxidation was influenced by the packaging during display. Aging time and packaging during display influenced lipid oxidation. Twenty-one days of aging allowed to achieve the maximum tenderness observed and would be compatible with a subsequent 12-day display under vacuum. A 12-day display period under shrinkable film is largely beyond the shelf life of meat under this condition. This study contributes new knowledge about Belgian Blue beef behavior when it is wet or dry aged. Further research will be conducted to study the microbiological quality of these meats

Impact of COVID-19 on cardiovascular testing in the United States versus the rest of the world

Objectives: This study sought to quantify and compare the decline in volumes of cardiovascular procedures between the United States and non-US institutions during the early phase of the coronavirus disease-2019 (COVID-19) pandemic. Background: The COVID-19 pandemic has disrupted the care of many non-COVID-19 illnesses. Reductions in diagnostic cardiovascular testing around the world have led to concerns over the implications of reduced testing for cardiovascular disease (CVD) morbidity and mortality. Methods: Data were submitted to the INCAPS-COVID (International Atomic Energy Agency Non-Invasive Cardiology Protocols Study of COVID-19), a multinational registry comprising 909 institutions in 108 countries (including 155 facilities in 40 U.S. states), assessing the impact of the COVID-19 pandemic on volumes of diagnostic cardiovascular procedures. Data were obtained for April 2020 and compared with volumes of baseline procedures from March 2019. We compared laboratory characteristics, practices, and procedure volumes between U.S. and non-U.S. facilities and between U.S. geographic regions and identified factors associated with volume reduction in the United States. Results: Reductions in the volumes of procedures in the United States were similar to those in non-U.S. facilities (68% vs. 63%, respectively; p = 0.237), although U.S. facilities reported greater reductions in invasive coronary angiography (69% vs. 53%, respectively; p < 0.001). Significantly more U.S. facilities reported increased use of telehealth and patient screening measures than non-U.S. facilities, such as temperature checks, symptom screenings, and COVID-19 testing. Reductions in volumes of procedures differed between U.S. regions, with larger declines observed in the Northeast (76%) and Midwest (74%) than in the South (62%) and West (44%). Prevalence of COVID-19, staff redeployments, outpatient centers, and urban centers were associated with greater reductions in volume in U.S. facilities in a multivariable analysis. Conclusions: We observed marked reductions in U.S. cardiovascular testing in the early phase of the pandemic and significant variability between U.S. regions. The association between reductions of volumes and COVID-19 prevalence in the United States highlighted the need for proactive efforts to maintain access to cardiovascular testing in areas most affected by outbreaks of COVID-19 infection

Influence of two breeds (Belgian Blue and Limousin) and previous storage time on pigment and lipid stability of high-oxygen atmosphere packaged beef

The aim of this study was to evaluate the effect of two breeds (Belgian Blue vs. Limousin) and previous storage time in vacuum conditions on color and lipid stability of meat packaged in high-oxygen atmosphere. Limousin meat samples of this study presented a higher sensitivity to myoglobin and lipid oxidation than Belgian Blue samples. The higher content of fat in those samples was one of the factors that could explain this higher sensitivity. Lipid oxidation and myoglobin oxidation appear to be linked, and further studies to understand the interaction between both processes are still needed. An understanding of the oxidative processes and their interaction would provide a basis for explaining quality deterioration in meat and also for developing strategies (e.g. antioxidant supplementation) to maintain sensory qualities.Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommandation

Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere

The aim of this study was to compare the effect of two breeds (Belgian Blue vs. Limousin) and previous vacuum storage time on color and lipid stability of meat packaged in high-oxygen atmosphere. Vacuum packaged striploins from Belgian Blue and Limousin cows were stored at −1 °C and +4 °C for up to 60 days and analyzed. Part of these samples were repackaged under modified atmosphere – 70 % O2/30 % CO2 – at different times, stored 2 days at +4 °C and 5 d at +8 °C, and then analyzed. The following parameters were evaluated: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS) and fat content. Color measurement and metmyoglobin % determination showed greater pigment stability in Belgian Blue samples than in Limousin. Belgian Blue also presented higher lipid stability (TBARS). A positive correlation between pigment oxidation and lipid oxidation was highlighted. The greater amount of fat in meat of Limousin could partially explain its higher sensitivity to oxidation. Nevertheless, other factors may be involved in oxidative stability such as metmyoglobin reducing activity and antioxidant capacity. An understanding of the oxidative processes and their interaction would provide a basis for explaining quality deterioration in meat and for developing strategies to maintain sensory qualities.Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommandation

Wet-aging vs. Dry-aging : influence sur la tendreté et la stabilité oxydative des viandes Charolaises

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (7, 28, 49 and 70 days) on tenderness, color and lipid stability of Charolais beef. Three longissimus dorsi of Charolais cows were dry- or wet-aged for up to 70 days at 2 °C. At different times, part of these samples was cut into steaks, vacuum packaged and stored during 4 days at 4 °C + 8 days at 8 °C. The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler peak shear force), color (CIE L*a*b*), myoglobin oxidation (K/S572:K/S525 ratio) and lipid oxidation (TBARS). No difference in tenderness was observed between the two aging techniques. The sensitivity of samples to oxidation was influenced by the aging technique (wet-aging > dry-aging). For the studied samples, aging beyond 28 days could be considered excessive from an organoleptical point of view

Influence of aging technique and muscle on physicochemical stability and antioxidant capacity of high-oxygen atmosphere packed beef

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid stability of beef packaged in high-oxygen atmosphere. After a seven-day wet- or carcass-aging step, longissimus dorsi and rectus femoris muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. At different times, part of these samples was repackaged under modified atmosphere – 70 % O2:30 % CO2 –, and stored during 7 days at +4 °C. The following parameters were evaluated at different intervals: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS), antioxidant enzyme activities (catalase, glutathione peroxidase and superoxide dismutase), alpha-tocopherol and fat content. The sensitivity of modified atmosphere repacked meat cuts to oxidation was influenced by the conditions of the previous aging period (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. Oxidation stability could be associated with catalase activity, and no association could be established with the alpha-tocopherol content.Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommendation

Effect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere

The aim of this experiment was to study the effect of duration and temperature of previous vacuum-packed (VP) storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere. VP striploins from bulls and cows were stored at −1 °C and +4 °C for up to 80 days and analyzed. These same meat samples were also repackaged under modified atmosphere (MA) – 70 % O2/30 % CO2 – at different times, stored 2 d at +4 °C and 5 d at +8 °C, and then analyzed. Meat from cows presented a lower loss of redness than meat from bulls. A low lipid oxidation was observed in VP samples, but an increase of lipid oxidation took place after MA repackaging. Meat from cows presented a higher -tocopherol content. A decrease of α-tocopherol content during storage was observed as well. The fat content was also higher in meat from cows than in meat from bulls. The duration and temperature of vacuum-packed storage influenced the sensitivity of Belgian Blue beef to pigment and lipid oxidation during subsequent high-oxygen storage.Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommandation

Impact of aging technique and muscle on oxidative stability of beef packaged under high-oxygen atmosphere

Two common approaches for beef aging are wet-aging and carcass-aging. Wet-aging refers to meat aged in a sealed vacuum package at refrigerated temperatures, while carcass aged at controlled temperatures and humidity is defined as carcass-aging. Carcass-aging is an ancient process used nowadays to produce beef characterized by its superior quality. The meat conservability is influenced by its sensitivity to oxidative process which can vary from one muscle to another. The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on colour and lipid stability of beef packaged in high-oxygen atmosphere. After a seven-day wet- or carcass-aging step, longissimus dorsi and rectus femoris muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. At different times, part of these samples was repackaged under modified atmosphere – 70 % O2:30 % CO2 –, and stored during 7 days at +4 °C in order to simulate retail conditions. The following parameters were evaluated: colour (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS), antioxidant enzyme activities (catalase, glutathione peroxidase and superoxide dismutase), alpha-tocopherol and fat content. The sensitivity of high-oxygen atmosphere repacked meat cuts to oxidation was influenced by the aging technique (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. Oxidation stability could be associated with muscle catalase activity, and no association could be established with the alpha-tocopherol content.Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommandation

Effect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef

The aim of this study was to compare the effect of aging technique (dry-aging and wet-aging), aging time (0, 21, 42 and 63 days) and packaging during display (vacuum and shrinkable film wrapping) on pH, tenderness, pigment and lipid stability of beef. Three longissimus dorsi muscles from two Belgian Blue cows were dry- or wet-aged for up to 63 days at 2 °C. At different times, part of these samples was cut into steaks and repackaged in vacuum bags or shrinkable film, and stored during 4 days at 4 °C + 8 days at 8 °C (simulated retail display). The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler shear force), color (CIE L*a*b*), myoglobin oxidation (K/S 572/525 ratio) and lipid oxidation (TBARS). The aging technique and the packaging during simulated retail display had an effect on pH (dry-aging > wet-aging, P vacuum, P vacuum, P 0 and 21 days, P vacuum, P < 0.05). This study contributes new knowledge about Belgian Blue beef behavior whether it is wet- or dry-aged. Further research will be conducted to study the antioxidant capacity of these meats in order to better understand the oxidation process

Reduction of cardiac imaging tests during the COVID-19 pandemic: The case of Italy. Findings from the IAEA Non-invasive Cardiology Protocol Survey on COVID-19 (INCAPS COVID)

Background: In early 2020, COVID-19 massively hit Italy, earlier and harder than any other European country. This caused a series of strict containment measures, aimed at blocking the spread of the pandemic. Healthcare delivery was also affected when resources were diverted towards care of COVID-19 patients, including intensive care wards. Aim of the study: The aim is assessing the impact of COVID-19 on cardiac imaging in Italy, compare to the Rest of Europe (RoE) and the World (RoW). Methods: A global survey was conducted in May–June 2020 worldwide, through a questionnaire distributed online. The survey covered three periods: March and April 2020, and March 2019. Data from 52 Italian centres, a subset of the 909 participating centres from 108 countries, were analyzed. Results: In Italy, volumes decreased by 67% in March 2020, compared to March 2019, as opposed to a significantly lower decrease (p &lt; 0.001) in RoE and RoW (41% and 40%, respectively). A further decrease from March 2020 to April 2020 summed up to 76% for the North, 77% for the Centre and 86% for the South. When compared to the RoE and RoW, this further decrease from March 2020 to April 2020 in Italy was significantly less (p = 0.005), most likely reflecting the earlier effects of the containment measures in Italy, taken earlier than anywhere else in the West. Conclusions: The COVID-19 pandemic massively hit Italy and caused a disruption of healthcare services, including cardiac imaging studies. This raises concern about the medium- and long-term consequences for the high number of patients who were denied timely diagnoses and the subsequent lifesaving therapies and procedures