Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced tenderization) and a negative way (e.g., off-flavor development). If there is a risk of off-flavor development it should be identified prior to embarking on an extensive investigation on PEF in meat tenderization and turkey meat was chosen for this purpose as it is particularly prone to oxidation. The objective of this study was to investigate the effect of various PEF treatments on the quality attributes of turkey breast meat. Turkey breast meat obtained 1 d postslaughter was treated in a batch PEF chamber with increasing electric field strength up to 3 kV/cm and analyzed for lipid oxidation by thiobarbituric acid reactive substances assay (TBARS) with up to 5 d storage at 4°C in aerobic conditions. In a separate experiment, turkey breast meat samples were exposed to PEF under various combinations of pulse number, frequency, and voltage. Following PEF treatments weight loss, cook loss, lipid oxidation, texture, and color were assessed by instrumental methods. A sensory analysis was also performed to determine consumer acceptability for color, texture, and odor of the samples. Lipid oxidation in all PEF-treated samples progressed at the same rate with storage as the untreated samples and was not found to be significantly different to the control. Under the conditions examined PEF treatments did not induce differences in instrumentally measured weight loss, cook loss, lipid oxidation, texture, and color (raw and cooked) either on fresh or frozen samples. However, the sensory evaluation suggested that panelists could detect slight differences between the PEF-treated samples and the controls in terms of texture and odor.
Summary The prevalence of obesity, especially severe obesity where body mass index (BMI) exceeds 40 kg m−2 and where the physical risks are greatest, is increasing. However, little is known about the impact of severe obesity on psychological well‐being and self‐rated health (SRH). We aimed to investigate this relationship in patients attending an Irish weight management clinic. SRH was measured with a single‐item inventory (excellent = 1, poor = 5). Well‐being was measured with the validated World Health Organization‐Five Well‐being Index (WHO‐5), in which scores <13 indicate poor well‐being. Previous studies of the Irish population have reported mean SRH = 2.56 (males) and 2.53 (females) and mean well‐being = 16.96. One hundred eighty‐two (46.8%) completed questionnaires were returned. The sample was representative of the clinic population with a mean age of 47.1, mean baseline BMI of 51.9 kg m−2 and 64.3% females. Mean SRH was 3.73 in males and 3.30 in females; mean well‐being was 10.27 in males and 10.52 in females. In the final multivariable models, number of medications, depression and obstructive sleep apnoea, WHO‐5 and current BMI were significant predictors of SRH, and secondary level education, social support and mindfulness scores were significant predictors of psychological well‐being. Number of medications was not significant. The results suggest that the poor psychological well‐being seen is not explained by the presence of comorbidities and that social support and mindfulness may be important targets for improving psychological well‐being. Improving psychological well‐being in addition to weight loss and effective management of comorbidities may be important for improving SRH.
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