The results of healing of the sternocleidomastoid myocutaneous flap in 22 patients operated upon because of cancer of the tongue and floor of the mouth are presented. An inferiorly based island flap was used in 5 patients. Although total or partial cutaneous necrosis occurred in 4 of the patients, the wound healed without fistula formation in all cases. A superiorly based compound flap was used in 17 patients and in 5 of them the oral part of the skin underwent total or partial necrosis.
This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2 o C) under vacuum and modified atmosphere (MA) conditions (40% CO 2 /60% N 2 and 60% CO 2 /40% N 2 ). After 21 days of storage, meat packaged in a MA with 40% CO 2 had higher (P ≤ 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO 2 . The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO 2 were increasing for the first 7 days of storage, and then they decreased (P ≤ 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P ≤ 0.05) cooking loss. During meat storage, a significant increase (P ≤ 0.05) in total microbial counts and psychrotrophic bacteria was observed.
The aim of this study was to determine the effect of lycopene addition for curing turkey meat on the profile of fatty acids, total cholesterol, vitamin content, and the TBARS of the final products. The analyzed material comprised 64 breast muscles, of which 16 (RBM) were immediately transported to a laboratory. Another 16 (UBM) were heat treated in a convection steam oven, and 32 muscles were cured for 3 days in two types of curing mixture: without (CBM) and with (CBM+Lyc) tomato peel extract standardized for 5% lycopene content. After completed curing, samples were steamed and grilled under the same conditions as raw samples. Statistical analysis demonstrated the highest (P≤0.01) mean content of vitamin A (0.07 μg/g) in chilled muscles. The content of vitamin E was lower (P≤0.01) in UBM samples than in CBM+Lyc and RBM. The TBARS value was the lowest (P≤0.01) in RBM muscles (0.35 mg MDA/kg of meat). Although there were no differences between products, but lower TBARS were found in CBM+Lyc samples. The content of cholesterol was higher (P≤0.01) in CBM+Lyc products than in the RBM and UBM. RBM samples contained (P≤0.01) the lowest amount of saturated, monounsaturated, and hypercholesterolemic fatty acids, and the highest of unsaturated, polyunsaturated, and hypocholesterolemic fatty acids. CBM+Lyc samples contained (P≤0.01) less hypercholesterolemic and more hypocholesterolemic fatty acids than CBM group. Higher (P≤0.01) unsaturated/saturated and hypocholesterolemic/hypercholesterolemic fatty acid ratios were also found in CBM+Lyc products. The study demonstrated that the used processing technology caused reduction (P≤0.01) of n-3 and n-6 PUFA content. Findings suggest that the addition of lycopene in the process of meat curing and heat treatment in meat industry do not change the content of vitamins and cholesterol or alter the TBARS value in turkey meat products. Nevertheless, lycopene can be used to increase the content of essential hypocholesterolemic fatty acids and decrease the content of saturated hypercholesterolemic fatty acids.
WYDAJNOŚĆ RZEŹNA I JAKOŚĆ MIĘSA TUSZ BUHAJKÓW ZAKWALIFIKOWANYCH W SYSTEMIE EUROP DO RÓŻNYCH KLAS UFORMOWANIAS t r e s z c z e n i e Badania przeprowadzono na 167 tuszach buhajków rasy polskiej holsztyńsko-fryzyjskiej (phf), które od masy 70 ÷100 kg opasano intensywnie z dużym udziałem pasz treściwych oraz z dodatkiem siana lub słomy. Ubój przeprowadzono po uzyskaniu przez buhajki masy około 570 kg. Tusze buhajków rasy polskiej holsztyńsko-fryzyjskiej zostały zakwalifikowane do klasy O (52,44 %), O+ -17,48 % i O--4,90 % oraz do klasy R (11,89 %) i R-(13,29 %). Buhajki, których tusze po uboju miały najlepsze uformowanie (klasa R) charakteryzowały się najmniejszą średnią masą w czasie zakupu, największymi przyrostami dobowymi podczas opasu oraz najwyższym wskaźnikiem wydajności rzeźnej. Mniej korzystnymi wartościami tych cech charakteryzowały się buhajki, których tusze zakwalifikowano do klasy O-. Tusze buhajków, które osiągnęły wyższą klasę uformowania, charakteryzowały się większym udziałem elementów kulinarnych o wyższej wartości handlowej i mniejszym udziałem kości w tuszy, co powinno być uwzględniane przy ustalaniu cen skupu bydła, jak i w obrocie handlowym tuszami. Mięso uzyskane z buhajków rasy phf, niezależnie od klasy uformowania, charakteryzowało się dobrą jakością. Zawierało powyżej 1 % tłuszczu śródmięśniowego, miało prawidłową wartość pH nieprzekraczającą 5,8 oraz zbliżo-ne cechy sensoryczne.Słowa kluczowe: buhajki, wartość rzeźna, jakość mięsa, klasa uformowania EUROP WprowadzenieKlasyfikacja poubojowa bydła w systemie EUROP obejmuje ocenę uformowania i otłuszczenia tusz, które określa się po obróbce poubojowej. Wymagania dla poszczególnych klas uformowania i otłuszczenia podane są w formie opisowej i na wzorcach
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