The WHOQOL-Brèf and AQoL are sensitive to the HRQoL status of those with long-term mental illness. We found no evidence to reject patient self-reports. Given systematic differences between patient and case manager reports, patient perspectives should be preferred in evaluation research. Utility measurement and generic HRQoL assessment are feasible and important in this population.

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Background and Aims Based on the frequently noted heterogeneity in symptom representation and treatment resistance amongst clients with borderline personality disorder (BPD), this study sought to investigate whether a sample of 77 people with severe personality disorder, primarily BPD (n = 74), could be grouped into clinically meaningful subtypes. A follow‐up question was whether the subtypes would respond differently to a specialist intervention. Method Participants were public mental health clients referred to a specialist residential treatment programme in Victoria, Australia. Using an existing data set, cluster analysis was applied in order to identify subtypes based on various demographic, clinical and psychological variables. Post‐treatment analyses were carried out to investigate change in self‐harm, suicide attempts, depression and dissociation. Results Three subtypes were identified, namely: withdrawn–internalizing, severely disturbed–internalizing and anxious–externalizing. Furthermore, the subtypes responded differently to the treatment, with the withdrawn–internalizing subtype showing reduced levels of dissociation and the anxious–externalizing subtype responding by large reductions in levels of depression. The severely disturbed–internalizing subtype did not improve significantly on any of the outcome measures in this study. Discussion These findings suggest that subtypes can be identified amongst clients with BPD, and that the subtypes may be related to treatment outcomes. Copyright © 2009 John Wiley & Sons, Ltd.

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Effect of different fats such as goat fat, chicken fat, combination of goat and chicken fat and refined mustard oil (RMO) were evaluated in goat meat patties (GMPs). Patties with 10% RMO contributed significantly (P < 0.05) better emulsion stability compared with others. There were no significant effects of different fats on physicochemical and textural attributes of patties. Patties with RMO had significantly (P < 0.05) lower cholesterol content than other groups. GMPs with RMO, chicken fat and chicken and goat fat combination rated higher for all sensory attributes than patties with goat fat, which had significantly (P < 0.05) higher mouth coating and lower overall acceptability. Flavor and overall acceptability were higher in patties with chicken fat. Histological study showed improper dispersion of goat fat in continuous phase of meat protein matrix (emulsion) compared with others. PRACTICAL APPLICATIONS Utilization of hard fats from goat, sheep and buffalo in emulsion‐based meat products decreases emulsion stability because of its poor dispersibility, and consequently its cooking yield. Goat fat also contributes to a smeary and greasy mouth‐coating problem and reduces the palatability of meat products. Alternatively, chicken fat disperses well in meat emulsion because of its high unsaturation and enhances the flavor of the products. However, the efficient utilization of goat fat is essential to support an economical goat meat production system and for developing meat products. The present study showed successful utilization of goat fat when combined with chicken fat, and the products had similar sensory attributes and acceptability as in meat products with chicken fat and refined mustard oil. This study would also help in better use of excess fat from spent hens in other meat products.

Chicken soup was made from the broth collected after the pressure cooking of deboned chicken frames (bones). The quality of stored chicken soup (S1) was compared with the soup prepared from the stored chicken broth (S2) at refrigerated (4 ± 1°C) and frozen ()18 ± 1°C) storage up to 12 and 90 days, respectively. Thiobarbituric acid reactive substances values and microbial counts were significantly (P < 0.01) higher in stored soup (S1) compared with fresh soup (S2). Psychrotrophs and coliforms were not detected. Appearance and odour scores of broth were satisfactory throughout the storage. Sensory attributes were rated better for fresh soup (S2) made from stored broth than stored soup (S1) but all the attributes were decreased with increasing storage period. The stored soup was acceptable up to 9 and 90 days in refrigeration and frozen storage respectively, while the soup made from refrigerated stored broth was acceptable for 12 days.

Quality and shelf life of enrobed buffalo meat cutlets packaged in low‐density polyethylene bags were evaluated during 90 days of frozen storage. Enrobed cutlets with edible coating had significantly (P < 0.01) lower shrinkage, moisture and fat contents than uncoated cutlets. The pH of the enrobed cutlets showed a nonsignificant (P > 0.05) increasing trend throughout the storage period, although not consistently, whereas thiobarbituric acid reactive substance values showed a significant (P > 0.05) decline from 60 days of storage in both the control and enrobed cutlets. The enrobed cutlets had slightly lower (P > 0.05) mesophilic bacterial counts than the control, whereas psychrotrophic bacteria and yeast and mold were detected occasionally in both products, but only in insignificant levels. Panelists rated significantly (P > 0.05) higher for various sensory attributes of enrobed cutlets throughout the storage period, but a decline in these attributes was observed at the end of the storage period. Uncoated cutlets were acceptable up to 60 days, and enrobed cutlets were highly acceptable up to 90 days. The study made clear that enrobing further improved the shelf life and acceptability of buffalo meat cutlets, and it had a shelf life of 90 days under frozen storage. PRACTICAL APPLICATIONS Enrobing/coating of meat products with edible materials improves their cooking yield and provides better protection against oxidative and microbiological deterioration. It can also significantly enhance the sensory qualities of meat products and could be an effective method of value addition with better consumer acceptability. Enrobed cutlets can be successfully added to the list of value‐added convenience meat‐based products.