In two studies, a newly devised test (framed-line test) was used to examine the hypothesis that individuals engaging in Asian cultures are more capable of incorporating contextual information and those engaging in North American cultures are more capable of ignoring contextual information. On each trial, participants were presented with a square frame, within which was printed a vertical line. Participants were then shown another square frame of the same or different size and asked to draw a line that was identical to the first line in either absolute length (absolute task) or proportion to the height of the surrounding frame (relative task). The results supported the hypothesis: Whereas Japanese were more accurate in the relative task, Americans were more accurate in the absolute task. Moreover, when engaging in another culture, individuals tended to show the cognitive characteristic common in the host culture.
To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 Japanese Black steers, we grilled the meat and subjected it to analytical sensory evaluation. We also measured the amounts of moisture, protein, nucleic acid and glutamic acid. An increase in crude fat content increased the tenderness, juiciness, and fattiness in the meat quality evaluation. An increase in crude fat content reduced the crude protein and moisture contents; it also slightly reduced the nucleic acid and glutamic acid contents, although when the reductions in these umami components were assessed relative to the moisture content they changed little. Increasing the fat content up to a certain point greatly enhanced the umami intensity and beef flavor intensity in the meat quality evaluation and raised the overall evaluation score; the peak of the appropriate crude fat content for these purposes was about 36%.
The changes in i.m. fat deposition in the principal muscles [M. semitendinosus, M. semimembranosus, M. psoas major, M. latissimus dorsi, LM (7th to 8th and 10th to 11th thoracic vertebrae), and M. supraspinatus] from 24 to 30 mo of age were investigated using identical twins of Japanese Black steers. Four sets of identical twins of Japanese Black steers were used in this study. Animals were fattened from 10 to 24 or 30 mo of age for each pair of identical twins. Body weights of twin steers slaughtered at 24 and at 30 mo of age were similar at 10 mo of age and thereafter up to 24 mo of age. The changes in serum concentration of vitamin A, glucose, total cholesterol, albumin, and total protein were similar in each pair of twins during the first fattening stage (10 to 24 mo). Fat contents of LM (7th to 8th thoracic vertebrae) at 24 and 30 mo of age were 37.0 and 42.4%, respectively (P < 0.05). Moreover, in the principal muscles, except M. semimembranosus and M. supraspinatus, fat content at 30 mo of age was greater than at 24 mo of age (P < 0.05). The proportional increase in fat content from 24 to 30 mo of age was greatest in M. semitendinosus (+58.7%) and least in M. supraspinatus (+6.1%). These results demonstrate that i.m. fat continues to increase after 24 mo of age, and the rates of i.m. fat deposition and the ages when i.m. fat is deposited are different for every muscle.
A genome-wide scan for QTL affecting economically important traits in beef production was performed using an F(2) resource family from a Japanese Black x Limousin cross, where 186 F(2) animals were measured for growth, carcass, and meat-quality traits. All family members were genotyped for 313 informative microsatellite markers that spanned 2,382 cM of bovine autosomes. The centromeric region of BTA2 contained significant QTL (i.e., exceeding the genome-wide 5% threshold) for 5 carcass grading traits [LM area, beef marbling standards (BMS) number, luster, quality grade, and firmness), 8 computer image analysis (CIA) traits [LM lean area, ratio of fat area (RFA) to LM area, LM area, RFA to musculus (M.) trapezius area, M. trapezius lean area, M. semispinalis lean area, RFA to M. semispinalis area, and RFA to M. semispinalis capitis area], and 5 meat quality traits (contents of CP, crude fat, moisture, C16:1, and C18:2 of LM). A significant QTL for withers height was detected at 80.3 cM on BTA5. We detected significant QTL for the C14:0 content in backfat and C14:0 and C14:1 content in intermuscular fat around the 62.3 to 71.0 cM region on BTA19 and for C14:0, C14:1, C18:1, and C16:0 content and ratio of total unsaturated fatty acid content to total SFA content in intramuscular fat at 2 different regions on BTA19 (41.1 cM for C14:1 and 62.3 cM for the other 4 traits). Overall, we identified 9 significant QTL regions controlling 27 traits with genome-wide significance of 5%; of these, 22 traits exceeded the 1% genome-wide threshold. Some of the QTL affecting meat quality traits detected in this study might be the same QTL as previously reported. The QTL we identified need to be validated in commercial Japanese Black cattle populations.
Purpose. To evaluate the outcome of open fracture surgery with negative-pressure wound therapy (NPWT) applied directly over surgical wounds. Methods. Medical records of 10 men and 4 women aged 6 to 70 (mean, 43.7) years who underwent internal fixation, external fixation, or splint application for open fractures of the lower leg (n=7), foot and ankle (n=5), or knee (n=2), and NPWT were reviewed. The NPWT was applied directly over the surgical wound without a non-adherent contact layer. The foam was changed every 3 days. The standard negative pressure was 125 mm Hg. The NPWT was stopped when the wound discharge became <50 ml per day. The duration of NPWT and the level of negative pressure were recorded, as were wound condition, reasons for NPWT, and outcome. Results. The mean duration of NPWT was 9.1 (range, 3-24) days. Four patients developed maceration of the skin under the foam, whereas 2 patients developed skin blisters under the drape. No necrosis of flap skin Negative-pressure wound therapy over surgically closed wounds in open fracturesTakashi Suzuki, Akihiro Minehara, Terumasa Matsuura, Tadashi Kawamura, Kazui Soma Emergency Medical Center, Kitasato University Hospital, Sagamihara, Japan Address correspondence and reprint requests to: Dr. Takashi Suzuki, Emergency Medical Center, Kitasato University Hospital, 1-15-1 Kitasato, Sagamihara, 252-0375, Japan. Email: takashisuzuki911@yahoo.co.jp Surgery 2014;22(1):30-4 or infection occurred, and all the fractures eventually united. Conclusions. Maceration of the skin was seen in some cases but did not affect the overall outcome. NPWT directly over the skin surface had no deleterious effect on wound and fracture healing. Journal of Orthopaedic
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