Cooked Meat Research Articles

Commercial kitchen operations produce a diverse range of gas-phase reactive nitrogen species.

Gas-phase reactive nitrogen species (Nr) are important drivers of indoor air quality. Cooking and cleaning are significant direct sources indoors, whose emissions will vary depending on activity and materials used. Commercial kitchens experience regular high volumes of both cooking and cleaning, making them ideal study locations for exploring emission factors from these sources. Here, we present a total Nr (tNr) budget and contributions of key species NO, NO2, acidic Nr (primarily HONO) and basic Nr (primarily NH3) using novel instrumentation in a commercial kitchen over a two-week period. In general, highest tNr was observed in the morning and driven compositionally by NO, indicative of cooking events in the kitchen. The observed HONO and basic Nr levels were unexpectedly stable throughout the day, despite the dynamic and high air change rate in the kitchen. After summing the measured NOx, HONO and Nr,base fractions, there was on average 5 ppbv of Nr unaccounted for, expected to be dominated by neutral Nr species. Using co-located measurements from a proton transfer reaction mass spectrometer (PTR-MS), we propose the identities for these major Nr species from cooking and cleaning that contributed to Nr,base and the neutral fraction of tNr. When focused specifically on cooking events in the kitchen, a vast array of N-containing species was observed by the PTR-MS. Reproducibly, oxygenated N-containing class ions (C1-12H3-24O1-4N1-3), consistent with the known formulae of amides, were observed during meat cooking and may be good cooking tracers. During cleaning, an unexpectedly high level of chloramines was observed, with monochloramine dominating the profile, as emitted directly from HOCl based cleaners or through surface reactions with reduced-N species. For many species within the tNr budget, including HONO, acetonitrile and basic Nr species, we observed stable levels day and night despite the high air change rate during the day (>27 h-1). The stable levels for these species point to large surface reservoirs which act as a significant indoor source, that will be transported outdoors with ventilation.

Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics

In the actual production of duck meat, the cooking time for marinated and sliced duck products is around 30 min. Before consumption, it is recommended to use a water bath for reheating at 75 °C for 10 min. However, many consumers reflect that after reheating, there will be an unpleasant smell, affecting the quality of food. Therefore, to investigate the effects of lipid oxidation on the duck odorous smell during heat treatment and reheating, lipid oxidation, sensory evaluation and lipidomics were performed on raw duck meat, 90 °C processed, and reheated cooked duck meat stored at 4 ± 1 °C for 3 and 7 days, respectively. The results showed that the duck odorous smell increased after heat treatment and reheating. A total of 26 lipid subclasses and 519 lipid molecules were identified in duck meat based on lipidomics. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) in duck meat phospholipids played an important role in the production of duck odorous smell. These findings may contribute in reducing duck odorous smell by targeted inhibition of lipid oxidation.

Deep Learning Framework for Colorectal Cancer Classification Using ResNet18 Based on Dietary Habits Related to Meat Intake and Cooking Methods

Deep Learning Framework for Colorectal Cancer Classification Using ResNet18 Based on Dietary Habits Related to Meat Intake and Cooking Methods

Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat: Effect of cooking procedure.

This study aimed to investigate the effects of various cooking procedures on the sensory and physicochemical properties of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat. Thigh meats were cooked using three different procedures: grilling, boiling, and deep-frying. Subsequently, we performed sensory evaluation by a trained panel and instrumental analysis on both raw and cooked meat to determine changes in pH, shear force value, cooking loss, nucleotide metabolite contents, and proximate, free amino acid, and fatty acid composition. From the sensory evaluation, "springiness" and "chewiness" were found to be characteristics of Choshu-Kurokashiwa thigh meat among all cooking procedures. In terms of "juiciness" and "sulfur flavor," chicken breed and cooking procedure interacted, and these were considerably higher in Choshu-Kurokashiwa meat than in broiler meat only when boiling. In the instrumental analysis, Choshu-Kurokashiwa meat showed a considerably higher shear force value and lower free amino acid content than broiler meat, regardless of the cooking procedure used. Again, in terms of cooking loss, chicken breed and cooking procedure interacted, and this was considerably lower in Choshu-Kurokashiwa meat than in broiler meat only when boiling. These results showed that cooking procedure should be considered when describing the sensory characteristics of jidori thigh meat.

ПРИНЦИПЫ, ОБЩАЯ СХЕМА И ОБОСНОВАНИЕ ЭФФЕКТИВНОСТИ ТЕПЛОПЕРЕДАЧИ ПРИ ПРОИЗВОДСТВЕ МЯСНЫХ ПРОДУКТОВ ПИТАНИЯ

The article studies flow chart development for production line of liquid packaged broths in the form of a finished fast-food product. It reports on the results of analytical justification of technological operations and heat transfer process of meat cooking in liquid packaged broths production. The research was based on theoretical analysis of thermal conductivity patterns from hydrodynamic and capacitive properties of medium and processed product. Based on the results of the study, closed flow line was developed, being an integral structured system. It includes all technological process operations and their interaction in complex in liquid packaged broth production. Optimization of continuous process operations ensures high sterility, liquid broth quality and resource economy.

Electronic knowledge books (eK-Books) as a medium to capitalise on and transfer scientific, engineering, operational, technological and craft knowledge.

The capitalisation on and transfer of technological, engineering and scientific knowledge associated with empirical know-how is an important issue for the sustainability and development of manufacturing. Indeed, certain sectors of industry are facing the increasing ageing of the labour force, recruitment difficulties and high staff turnover, leading to a loss of knowledge and know-how. In a context of numerical and digital transition and the migration of processes to industry 4.0, one of major challenges manufacturers face today is their capacity to build intelligent platforms for acquiring, storing and transferring their know-how and knowledge. It is crucial to create new media and tools for staff training and development capable of capturing knowledge and reusing it to create a project history through expertise and data collection. This paper presents the methodology and guidelines for implementing electronic knowledge books (eK-Books), along with their uses. The eK-Book is a semantic web-based hypertext medium (channel) allowing stakeholders to capitalise on, structure and transfer knowledge by using concept maps, process maps, influence graphs, downloadable documents, web pages and hypermedia knowledge sheets. They are intended for engineers, expert or novice technicians, manufacturers, sector coordinators and plant managers, as well as trainers and learners. They are usable and manageable in all types of environments and with different levels of accessibility. This paper highlights (1) the transfer knowledge capacity of eK-Books and (2) their usability in two agri-food sectors namely (1) the cheese sector with protected designation of origin (PDO) and protected geographical indication (PGI), and (2) the butchery and cold meat sectors.

Dietary patterns and socioeconomic, demographic, and health-related behaviors during pregnancy. A cross-sectional study.

The identification and understanding of dietary factors and other characteristics that influence gestational weight gain can contribute to the formulation of strategies to promote healthy eating habits before and during pregnancy. To investigate the association between dietary patterns, sociodemographic and obstetric characteristics, and health-related behaviors in pregnant women. A cross-sectional study was conducted on women undergoing prenatal care in the Unified Health System of Colombo, Paraná, Brazil, from February 2018 to September 2019. A weekly food frequency questionnaire was administered, and dietary patterns were identified through factor analysis. Median regression models were constructed to identify the associations between dietary pattern scores and variables. Complete data were obtained from 495 pregnant women. Three dietary patterns were identified: 1) "healthy," with higher factor loadings for the weekly consumption of raw vegetables, cooked vegetables, and fresh fruits; 2) "Western," including soft drinks or artificial juice, candies, milk, and dairy products, and processed cold meat; and 3) "traditional," beans and meat. Pregnant women aged 30 years or older (coefficient [Coef.] 0.86, 95% confidence interval [CI] 0.38-1.33) with moderate/intense physical activity (Coef. 0.32, 95% CI 0.02-0.62) had higher adherence to the "healthy" pattern. Adolescents and smokers adhered more to the "traditional" pattern (Coef. 0.17, 95% CI 0.01-0.33). Age, smoking status, and physical activity were associated with dietary patterns in pregnant women.

ANTIBIOTIC SUSCEPTIBILITY PROFILE AND NUTRITIONAL EVALUATION OF RAW AND COOKED MEAT OF CYPRINUS CARPIO

The Cyprinus carpio fish belongs to the family Cyprinidae and nutritionally consists of beneficial amino acids and omega-3 polyunsaturated fatty acids. However, consuming fish contaminated with pathogenic bacteria causes serious human health issues. The study aimed to identify pathogenic bacteria, antibiogram profile and extended-spectrum-beta-lactamase (ESBL) producing bacteria, and nutritional composition of C. carpio fish in Peshawar, Pakistan. Fish samples (30 uncooked and 30 cooked) were collected from Peshawar and analyzed in the laboratory to detect pathogenic bacteria. The bacteria were isolated, and different sorts of staining and biochemical tests including Catalase, Oxidase, Triple sugar iron, Urease, Citrate utilization, Indole etc,. were performed for identification. Antibiotic susceptibility pattern was tested on Muller Hinton agar medium (MHA) against nine antibiotics. Nutritional analysis of raw and cooked meat was performed using the Association of Official Analytical Chemists procedure. The results showed that E. coli has the highest resistance (100%) towards Tetracycline and Penicillin, while K. pneumonia showed the highest antibiotic resistance (100%) against Tetracycline, Oxacillin, Ampicillin, and Penicillin. Sheigilla was observed to the highest resistance against Penicillin and Oxacillin, which was 100%, and Salmonella showed the highest resistivity (100%) towards Tetracycline, Oxacillin, and Penicillin. Similarly, Tetracycline, Oxacillin, and Ampicillin showed the highest antibiotic resistance (100%) toward S. aureus. In 60 samples, 105 bacterial species (E. coli, Salmonella, Sheigella, Klebsiella, and S. aureus) were isolated. All isolated bacteria were ESBL producing except S. aureus. The results showed that crude fat (3.5-10.4%), crude fiber (0.23-0.38%), crude ash (5.6-5.7%), crude protein (69.03-89%), and moisture (4.6-5.8%) were greater in uncooked fish meat as compared to cooked fish meat. The study concludes that the high prevalence of pathogenic bacteria in uncooked meat is observed compared to cooked meat of C. carpio. Uncooked fish meat is more nutritious than cooked fish meat as the amount of protein, fats, fiber, ash, and moisture decreases during cooking.

Inter-strain variability on the cardinal parameters (pH and Aw) of clinical and food isolates of Listeria monocytogenes using turbidimetric measurements

Listeria monocytogenes is a foodborne pathogen which, in 2021, was considered the fifth most commonly reported zoonosis in humans in the European Union (EU). Ready-to-eat (RTE) fishery products, deli meats or soft cheeses have been mostly involved in food safety alerts and outbreaks in the last years. Hurdle technology by food industries has been widely used to enhance the safety of foods. Among the barriers, the application of acid and osmotic stress during processing is extensively used worldwide. This study aims to gain knowledge about the inter-strain variability of twenty-six clinical and food L. monocytogenes isolates with the estimation of their cardinal parameters using turbidimetric measurements. To analyse the data and to obtain the estimated cardinal values, a common statistical procedure was set up. The estimation of cardinal parameters showed a high inter-strain variability of L. monocytogenes, and no correlation was observed between Aw min and pHmin values for the studied strains. By grouping the strains in clinical, meat and fish origin, it was observed that strains from the meat group presented the lowest average pHmin values (4.57), thus showing potential acid adaptation. This work contributes to gain knowledge of the inter-strain variability of L. monocytogenes in relation with pH and Aw cardinal values, as well as provide a starting point for future validation studies in fish and meat food matrices.

Improved polarimetric analysis of human skin through stitching: advantages, limitations, and applications in dermatology

Polarimetry is a powerful tool for the analysis of the optical properties of materials and systems, such as human skin. However, in many polarimetric setups, the field of view is limited to a few square centimeters. In these cases, it is possible to resort to stitching techniques, which involve combining multiple Mueller matrix measurements obtained from different overlapping regions of the sample. In this paper, we propose a stitching technique for polarimetric data and discuss its advantages and limitations. We also describe the potential of image stitching for improving the accuracy and robustness of in vivo polarimetry in the presence of random patient movement. We conducted our research using a diverse set of samples which included porcine skin, human skin from arms and fingers, cold cuts of chicken and gelatine, alongside synthetically created sample data. Our results demonstrate the effectiveness of this technique for the application in dermatology. Each additional in vivo measurement enhances the field of view by approximately one third, thereby considerably augmenting the total observation area. We show that stitching enables for the polarimetric assessment of large skin patches which is useful for the diagnosis of inflammatory skin diseases.

Ethyl cellulose/gelatin-carboxymethyl chitosan bilayer films doped with Euryale ferox seed shell polyphenol for cooked meat preservation

This study evaluated the effects of an edible bilayer containing polyphenols from the Euryale ferox seed shell on ready-to-eat cooked beef products, including the physical, mechanical, antioxidant, and antibacterial capabilities. Here, the bilayer films were prepared by layer-by-layer solution pouring using hydrophobic ethyl cellulose (EC) as the outer layer, and hydrophilic gelatin/carboxymethyl chitosan (GC) as the inner layer. By adjusting the proportion of gelatin to carboxymethyl chitosan, the optical, mechanical, and barrier characteristics of bilayer films were markedly enhanced. Extracted polyphenol (EP) from shell of the Euryale ferox seed performed potent antibacterial property against Listeria monocytogenes (L. monocytogenes). The addition of EP to the inner layer of the optimized bilayer film further improved the mechanical and barrier properties of films, and as expected, the film exhibited antioxidant and antibacterial abilities. Additionally, cooked beef and cooked chicken preservation tests indicated that the active bilayer film showed good inhibition of L. monocytogenes and delayed lipid oxidation in ready-to-eat meat products, and significantly delayed the pH, moisture loss, color and texture changes. This study developed multifunctional bilayer active edible films, which has a great potential in the preservation ready-to-eat cooked meat products.

Bilateral Facial Nerve Palsy Following Antibiotic Treatment for Listeria Monocytogenes Meningitis

Listeria monocytogenes (LM) is an intracellular, facultative, gram-positive bacillus transmitted mainly through contaminated food, particularly dairy products and cold deli meats. It typically affects immunocompromised patients, and a rarely neuroinvasive disease in immunocompetent healthy adults has been described in the literature. Despite the timely intervention, neurologic morbidity has been observed after extended periods of recommended antibiotic regimens. This case study highlights the challenges in diagnosing and managing LM meningitis, especially when atypical symptoms and complications arise. Herein, we describe the case of a 57-year-old healthy man admitted with symptoms of nausea, vomiting, headache, neck pain, and stiffness, who was eventually diagnosed with LM-related meningitis and treated with antibiotics. The patient’s hospital course was complicated by bilateral facial nerve palsy, while other symptoms improved with antibiotic treatment, raising suspicion for parainfectious immunological response, which improved with a short course of steroids. This case contributes to the medical literature by providing insights into the immunological response for treating LM meningitis and managing LM meningitis–associated complications. To our knowledge, this could potentially be the first case of LM meningitis causing the parainfectious immunological response of bilateral facial nerve palsy after antibiotic treatment.

Snacks contribute considerably to total dietary intakes among adults stratified by glycemia in the United States.

Little is known about the snacking patterns among adults with type 2 diabetes. The contribution of snacks to energy and nutrient intakes is important to further understand dietary patterns and glycemic control. The purpose of this study is to evaluate snack consumption among adults according to diabetes status in the United States. One NHANES 24-hour dietary recall for each participant collected between 2005-2016 was utilized for analysis (n = 23,708). Analysis of covariance was used to compare differences in nutrient and food groups intakes from snacks across levels of glycemic control, while controlling for age, race/ethnicity, income, marital status, and gender. Results of this analysis inform that adults with type 2 diabetes consume less energy, carbohydrates, and total sugars from snacks than adults without diabetes. Those with controlled type 2 diabetes consumed more vegetables and less fruit juice than other groups, yet adults with type 2 diabetes in general consumed more cured and luncheon meats than adults without diabetes or with prediabetes. Protein from all snacks for those without diabetes is higher than all other groups. This study elucidates common snacking patterns among US adults with diabetes and highlights the need for clinicians and policymakers to take snacking into consideration when evaluating and providing dietary recommendations.

Influence of whey protein concentrates as a novel binder on physiochemical, textural and ultrastructural properties of restructured buffalo meat slices

SummaryThe present study was carried out to determine the effect of whey protein concentrates (WPC; 0%, 1%, 2% and 3%) as a novel binder for restructured buffalo meat slices (RBMS). 3% WPC had significantly (P < 0.01) higher cooking yield, batter stability, water‐holding capacity and pH and lower (%) diameter shrinkage as compared to other formulations. The addition of WPC did not influence the total protein extractability, collagen content and collagen solubility of RBMS. However, the addition of 3% WPC significantly (P < 0.01) improved the textural characteristics, instrumental colour and sensory scores and enhanced the meat protein–milk protein gel network. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) showed the matrix and gel networking of myofibrillar proteins and whey proteins, which caused more cohesiveness and compactness of the product. It was concluded that the addition of 3% WPC acted as an excellent binder for RBMS which can be used for commercial applications in the processed meat industry.

Comparing meat and meat alternatives: an analysis of nutrient quality in five European countries.

To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes. We use information on nutritional values per 100 g to estimate the differences in the nutritional composition between RM, PM, vegan meat substitute (VMS) and non-vegan meat substitute (NVMS) and derive six unique meat product clusters to enhance the comparability. Meat markets from five major European countries: France, Germany, UK, Italy and Spain. Product innovation data for 19 941 products from Mintel's Global New Product Database from 2010 to 2020. Most of the innovations in the sample are RM products (55 %), followed by poultry (30 %), VMS (11 %) and NVMS (5 %). RM products exhibit a significantly higher energy content in kcal/100 g as well as fat, saturated fat, protein and salt all in g/100 g than the meatless alternatives, while the latter contain significantly more carbohydrates and fibre than either poultry or RM. However, results differ to a certain degree when products are grouped into more homogeneous clusters like sausages, cold cuts and burgers. This indicates that general conclusions regarding the health effects of substituting meat with plant-based alternatives should only be drawn in relation to comparable products. Meat substitutes, both vegan and non-vegan, are rated as ultra-processed foods. However, compared with RM products, they and also poultry products both can provide a diet that contains fewer nutrients-to-limit, like salt and saturated fats.

Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion.

The effects of vacuum cooking (VC), traditional cooking (TC), and high-pressure cooking (HPC) on the physicochemical properties and texture of yak meat and the digestibility of yak meat and intramuscular connective tissue (IMCT) were investigated. Compared with VC treatment, TC and HPC treatment significantly increased meat cooking loss and meat hardness (P<0.05). Meanwhile, the carbonyl content of yak meat of TC and HPC was 3.73nmol/mg protein, and the free sulfhydryl content was 7.93nmol/mg protein, indicating that more protein was oxidized at higher temperatures. Oxidative aggregation of proteins caused by cooking reduced meat digestibility by about 25%. However, cooking reduced the undigested residue of IMCT and promoted its digestion. Principal component analysis showed that the physicochemical, texture, oxidation, and protein digestibility of TC and HPC meat were similar but significantly different from VC meat.

The effects of different levels of postbiotic and phytobiotic combination as feed additives on carcass, lipid profile, meat quality, and tibia bone in broiler chickens

Like probiotics, postbiotics function without the presence of living cells and are composed of bacteriocins and metabolites that are antibacterial. They improve chicken products and health by reducing acidity in the gut and preventing infectious diseases. A total of 288 one-day-old unsexed broiler birds (Ross308) were divided into sex-specific treatment groups, with each group having four replicates and each replicate containing twelve birds.The treatment groups were as follows: T1 = Standard diet (negative control), T2 = Standard diet + 0.01% doxin200 (positive control), T3 (0.1%) = Standard diet + 0.05% thyme oil + 0.05% postbiotic, T4(0.2%) = Standard diet + 0.1% thyme oil + 0.1% postbiotic, T5(0.3%) = Standard diet + 0.15% thyme oil + 0.15% postbiotic, T6 (0.4%) = Standard diet + 0.2% thyme oil + 0.2% postbiotic. The results showed significantly (P&lt;0.05) increased breast cuts and a decrease in back cuts, in birds given varied levels of combined postbiotic and phytobiotic (0.1%, 0.2%, 0.3%, and 0.4%) compared to the negative and positive controls. Serum levels of total cholesterol and triglycerides showed significant reductions, and there was an increase in HDL among all groups of birds that received different levels of dietary supplements, as compared to the positive and negative control. The meat cooking loss rate was significantly reduced in birds fed at a 0.4% level compared to all experimental groups. No significant differences (P &gt; 0.05) in meat color were noticed by feed additives compared to the positive control and stayed within the normal range. Various levels of the combination diet significantly improved tibia bone health, especially at a level of 0.4% (T6). In conclusions, a level of 0.4% combined (0.2% postbiotics+ 0.2% phytobiotics(thyme oil) as viable alternatives to antibiotics in broiler diets.

Production of biopigment by Monascus ruber AUMC 245 under submerged fermentation and its application as colorants of some food products

The goal of the current investigation was to examine the production of red biopigment by Monascus ruber AUMC 245 during submerged fermentation and assess its safety as a bio-colorant in the food sector due to due to only sensory evaluation in food products. The various factors used for the production of red pigments, citrinin, and biomass yield were follows: 20 ℃–40 ℃ of temperature, 4.5–8.5 of pH, carbon and nitrogen sources. The optimum conditions were 30 ℃, pH 6.5, rice, peptone and incubation time for 10 days. The produced biopegment was without mycotoxin (citrinin). So, it is suitable for application in food industry. Kids jelly cola, ice sherbets and luncheon meat were prepared using the red pigments as natural colorant. The tested foods colored by nature biopigment appeared sensory results (90%) as acceptable consuming evaluation. It was not far from the applied industrial chemical one, but it is advantages by safe conditions. In conclusion, we can state that the obtained red pigments are safe to use in food products instead of chemical one.

Evaluation of the physicochemical and microbial properties of lamb meat coated with Shirazi balangu seed mucilage-based edible coating containing cell-free supernatant of Levilactobacillus brevis G145

This study was aimed to design a novel edible coating based on Shirazi balangu seed mucilage (SBM) containing cell-free supernatant (CFS) of Levilactobacillus brevis G145 to improve the quality and shelf-life of lamb meat slices during cold storage. The CFS (1 and 2 %) was added to the SBM, and the obtained edible coating was used to coat the meat slices. The samples were stored at 4 °C for 1, 4, 7, and 10 days. In comparison to the control sample, the meat slices coated with SBM+2 %CFS had manifestly lower total viable count (6.62 vs. 13.10 log CFU/g), psychrotrophic count (3.47 vs. 8.80 log CFU/g), Escherichia coli count (0.80 vs. 1.54 log CFU/g), Staphylococcus aureus count (0.81 vs. 1.57 log CFU/g), fungi count (0.68 vs. 2.38 log CFU/g), pH (5.70 vs. 6.51), and peroxide value (4.89 vs. 10.80 meq O2/kg), and higher moisture content (70 vs. 60 %), hardness (67.80 vs. 57.60 N), and sensory properties by the end of storage period. The results of this study revealed that the SBM+CFS- based edible coating increased the shelf-life of lamb meat efficiently.

Improvement on the discrimination of Amomum tsao-ko origins using NIR combined with sequential pre-processing through orthogonalization (SPORT) and PLS-DA

Amomum tsao-ko Crevost et Lemaire (A. tsao-ko) is mainly used as spices in Chinese hotpot and meat cooking for improving taste and removing peculiar smell. To guarantee the quality of A. tsao-ko, the demand of quick and efficient analysis method is in urge. In this study, A. tsao-ko from 5 regions (including 248 individuals) were analyzed by NIR. Furthermore, sequential preprocessing through orthogonalization (SPORT) was performed to fuse the complementary information of several scatter correction techniques for obtaining the high-quality model. The result showed that in the best results obtained on the scatter correction modeling, the accuracy values of training set and test set were respectively identical to 0.8 and 0.84. However, SPORT method can correctly discriminate all the samples. Hence, SPORT model outperformed the single scatter correction modeling. Furthermore, compared with the single scatter correction modeling, SPORT could not only take the user out of the loop of the selection of the best pre-processing but also could give insight into the incremental contributions of each processed NIR data. Therefore, SPORT could be used as a reliable method for quality control of A. tsao-ko.