Verhalten des intraokularen Druckes unter Anästhesie mit Isofluran im Vergleich zu Propofol/Alfentanil

Polarz, H.; Böhrer, H.; Tabouillot, W. Von; Martín, E; Tetz, Manfred; Völcker, Hans-Eberhard

doi:10.1055/s-2007-996455

Cited by 9 publications

(2 citation statements)

References 1 publication

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“…Fragility, apart from the juiciness and palatability, is a key quality attribute used in the food industry of fresh and processed products in order to assess quality and acceptability (Choe, Choi, Rhee, & Kim, 2015;Grujić, Vujadinović, & Tomović, 2014). The important role of texture as a decisive factor in the desirability of a product makes its control and forecasting an important issue for meat industry (Claus, 1995).…”

Section: Introductionmentioning

confidence: 99%

The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars

Duma-Kocan

Gil

Stanisławczyk

et al. 2019

CyTA - Journal of Food

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The aim of this study was to analyse the impact of differentiation of cooking and baking temperatures on the chemical composition, colour, sensory evaluation, shear force and muscle texture parameters of the longissimus dorsal muscle of wild boars. It was shown that the increase in the final temperature during cooking and baking caused a decrease in the water content in the muscle, and as a result of the density of the tissue structure after the loss of this component, the fat content in the meat after heat treatment increases. Cooking at 80-90°C and baking at 150-175°C contributed to more favourable texture parameters such as hardness of cycles 1 and 2 and gumminess. In addition, it was found that the heat treatment affects the increase of the yellow colour and meat brightness, and at the same time the reduction of the a* parameter. Efecto de métodos de tratamiento térmico seleccionados sobre los parámetros de composición química, color y textura del músculo dorsal largo (longissimus dorsi) de los jabalíes RESUMEN El objetivo del presente estudio fue analizar el impacto producido por la aplicación de diferentes temperaturas de cocción y de horneado en la composición química, el color, la evaluación sensorial, la fuerza de corte y los parámetros de textura muscular del músculo dorsal longissimus de los jabalíes. Se demostró que el aumento de la temperatura final durante la cocción y el horneado provocó la disminución del contenido de agua del músculo, y que, debido a la densidad de la estructura del tejido tras la pérdida de este componente, después del tratamiento térmico se incrementó el contenido de grasa en la carne. La cocción a 80-90°C y el horneado a 150-175°C dieron como resultado parámetros de textura más favorables, tales como dureza de los ciclos 1 y 2 y la gomosidad. Además, se constató que el tratamiento térmico provoca aumento del color amarillo y del brillo de la carne, reduciendo al mismo tiempo el parámetro a*.

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Section: Introductionmentioning

confidence: 99%

The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars

Duma-Kocan

Gil

Stanisławczyk

et al. 2019

CyTA - Journal of Food

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“…In der Vergangenheit befafiten sich eine Reihe von kunischen und experimentellen Untersuchungen mit dem EinfluB einer Allgemeinanasthesie bzw. bestirnmter Narkoseverfahren, Anästhetika, Analgetika und Muskeirelaxantien auf den intraokularen 8,[11][12][13][14][30][31][32][33][34]36,38,[41][42][43][44]46,50,51,54).…”

Section: Postoperativ Können Durch Husten Und Vor Allem Durchunclassified

Verhalten des intraokularen Drucks in Intubationsnarkose bei Patienten mit und ohne chronischem Offenwinkelglaukom

Hoffmann¹,

Köhalmi²,

Hütz³

et al. 1998

Klin Monatsbl Augenheilkd

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Intravenous versus inhalational maintenance of anaesthesia for postoperative cognitive outcomes in elderly people undergoing non-cardiac surgery

Miller

Lewis

Pritchard

et al. 2018

Cochrane Database of Systematic Reviews

180

160

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We are uncertain whether maintenance with propofol-based TIVA or with inhalational agents affect incidences of postoperative delirium, mortality, or length of hospital stay because certainty of the evidence was very low. We found low-certainty evidence that maintenance with propofol-based TIVA may reduce POCD. We were unable to perform meta-analysis for intraoperative hypotension or length of stay in the PACU because of heterogeneity between studies. We identified 11 ongoing studies from clinical trials register searches; inclusion of these studies in future review updates may provide more certainty for the review outcomes.

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Verhalten des intraokularen Druckes unter Anästhesie mit Isofluran im Vergleich zu Propofol/Alfentanil

Abstract: We conclude from our results that both anaesthetic techniques can be administered if increases in IOP have to be avoided.

Cited by 9 publications

References 1 publication

The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars

The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars

Verhalten des intraokularen Drucks in Intubationsnarkose bei Patienten mit und ohne chronischem Offenwinkelglaukom

Intravenous versus inhalational maintenance of anaesthesia for postoperative cognitive outcomes in elderly people undergoing non-cardiac surgery

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