Pork Ham Research Articles

Antioxidant Activity of Bougainvillea spectabilis Bracts as an Alternative to Nitrites in Cooked Pork Ham.

In this study, the impact of incorporating Bougainvillea spectabilis powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, and oven drying. Antioxidant assays (DPPH, ABTS, and FRAP) assays revealed that the presence of bougainvillea powders enhanced the antioxidant properties and maintained the stability of the ham over 8 weeks of storage at 4 °C. In addition, total polyphenolic content and presence of thiobarbituric acid reactive substances (TBARS) were evaluated and showed higher and lower scores, respectively, in the samples with the incorporation of bougainvillea compared to the control samples, suggesting their potential to replace nitrite salts by providing natural antioxidant protection. Sensorial analysis also revealed no significant differences in sensory attributes in hams with 0.1% bougainvillea powder compared to nitrite samples. The incorporation of the bougainvillea powders in the ham formulation improved the sensorial attributes and consumer overall acceptance even after 8-week cold storage at 4 °C.

Comparing Influence of Thermal Effects in Experimental Models - Thermotherapy in Medical Rehabilitation

Introduction: The subject of thermometry and impact of thermal effect on the human body is still a topic known and discussed in medical care. One of the basic methods in clinical diagnosis is the measurement of body temperature. In biological tissues, there are two main types of reactions caused by optical radiation: photochemical and thermal. The effects of radiation exposure depend on its properties and physical parameters, including the amount of absorbed dose and the duration of exposure. In the case of thermotherapy as a therapeutic method, the appropriate choice of radiation type and the selection of physical parameters is a necessary condition for obtaining desired, beneficial therapeutic effects. The aim of the study is to investigate the thermal effect of non-ionizing radiation: infrared (IR), ultraviolet (UV) and electromagnetic field (EMF) induced in short-wave diathermy (MD), measured with classical thermometers and a thermal imaging camera. The thermal effect, as a result of overheating with three different factors: IR, UV, MD; and under the same conditions, is studied. The variation in temperature distribution in different phantoms is evaluated in order to delve into the subject of thermal effect regarding each radiation separately and to consider its suitability for medical diagnosis and therapy.Material and methods: The thermal effect study was carried out on two phantoms. The first phantom F1 - a wooden cuboid (27.0 x 7.0 x 7.5cm) with five holes drilled at 5-cm intervals, into which thermometers were inserted (depth 5 cm). The second phantom - F2 was a biological tissue, the lower part of pork ham cut off along with the bone with fat covering and skin. Phantoms F1 and F2 were treated with an infrared heater (P1), a lamp emitting ultraviolet radiation (P2) and short-wave diathermy (P3); C and irradiation - 20 minutes, temperature measurements at intervals of 5 minutes, i.e. 5, 10, 15 and 20 minutes for the examined factors. During the experiment, temperature measurements were periodically made with the IR Thermal Radiometric Camera MobIR M3. For obtaining reliability of the measurements, the whole trial was repeated 10 times. Before the thermograms were made, two-hour intervals were applied between successive measurements, maintaining a constant ambient temperature of 23C.Results: With regard to UV radiation, there was an increase in the average temperature among the thermometers. This was particularly noticeable in the first thermometer with a 1.9% increase (up to 25.110.29C) above the ambient temperature (24.650.34C) after 15 minutes of measurements. After 20 minutes, the average temperature increase in thermometer 1 was 2.2% (up to 25.180.23C). A temperature increase in subsequent thermometers may be related to thermal conductivity and an increase of ambient temperature. In turn, for IR, an average 1.7% (to 25.160.87C) temperature increase of all thermometers was observed at 15 minutes and at 20 minutes, by 2.9% (to 25.481.35C) compared to baseline temperature (24.750.47\C). Comparing the average temperature of thermometer 1 with the ambient temperature (24.750.49C), the highest increase of 12.8% (to 27.930.69C) was noted after 20 minutes of measurements. In diathermy, after 10 minutes, an increase in the average temperature in thermometer 1 was observed by 2.8% (to 25.690.46C) above the ambient temperature. The highest increase in average temperature was recorded in thermometers 1 and 5 in the 20thminute of measurements.Conclusions: All of the applied methods caused temperature increases in the used phantoms. The temperature distribution in the wooden phantom corresponds to that in the biological tissue for the interaction of infrared radiation (IR) and short-wave diathermy (MD), which was confirmed by thermovision. The increase in the internal temperature of the superheated biological structure corresponds to the increase in the distribution of the phantom’s internal temperature.

Use of Lactoperoxidase Inhibitory Effects to Extend the Shelf Life of Meat and Meat Products.

Lactoperoxidase (LP) is an important enzyme of the salivary and mammary glands. It has been proven to increase the shelf life of raw milk by inhibiting the growth of bacteria, especially Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Pseudomonas spp. The aim of this work was to verify the use of LP to extend the shelf life of meat products. In vitro experiments showed inhibitory effects on the selected bacteria (Listeria innocua (ATCC 33090), Staphylococcus saprophyticus (CP054440.1), and Pseudomonas fluorescens (ATCC 13525) due to a prolongation of the lag phase of growth curves. A lower increase in viable counts (p < 0.05) was also found by testing pork cubes' surface treated with LP solution (5%) + L. innocua and stored for 7 days at 15 °C. LP has also been studied at concentrations of 0.25 and 0.50% in meat products (pork ham and pâté) during refrigerated storage (4 °C for 28 days). Lower viable counts were observed throughout the storage experiment, especially for 0.50% LP (p < 0.05). Meat products containing LP also showed lower levels of oxidation (MAD) (p < 0.05). According to these results, LP could extend the shelf life of a wider range of products.

Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage.

The study evaluated the effect of adding dandelion extract on the characteristics of raw-ripening pork sausages while reducing the nitrite addition from 150 to 80 mg/kg. The sausages were made primarily from pork ham (80%) and pork jowl (20%). The process involved curing, preparing the meat stuffing, forming the links, and then subjecting the sausages to a 21-day ripening period. Physicochemical parameters such as pH, water activity, and oxidation-reduction potential were compared at the beginning of production and after the ripening process. The study also examined the impact of ripening on protein metabolism in pork sausages and compared the protein profiles of different sausage variants. The obtained research results indicate that dandelion-leaf extract (Taraxacum officinale) were rich in phenolic acids, flavonoids, coumarins, and their derivatives (LC-QTOF-MS method). Antiradical activity test against the ABTS+* and DPPH radical, and the TBARS index, demonstrated that addition of dandelion (0.5-1%) significantly improved the oxidative stability of raw-ripening sausages with nitrite content reduction to 80 mg/kg. A microbiological evaluation of the sausages was also carried out to assess the correctness of the ripening process. The total number of viable bacteria, lactic acid bacteria, and coliforms were evaluated and subsequently identified by mass spectrometry.

Valorization of avocado (Persea americana) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham

ABSTRACT Recovering biocompounds from industrial by-products is crucial to avoid food waste. Microwave-assisted extraction (MAE) has been employed to recover some biocompounds from vegetal matrices using ethanol and his solutions as solvent. Optimization of MAE conditions over total soluble polyphenols (TSP) and antioxidant capacity (DPPH and FRAP) from avocado residual paste (ARP) from oil industry was carried out. Optimal extract was used to elaborate an artisanal ham. Using response surface methodology (RSM), optimal conditions for MAE were 480 W of power, absolute ethanol as solvent, and extraction time of 180 s. The extract contained TSP of 31.24 mg GAE/g DW, DPPH inhibition of 24.51 mg TE/g DW and FRAP inhibition of 21.58 mg TE/g DW. The extract was added in the ham formulation at 0, 0.5, 1, and 1.5% w/w. Ham with 1% extract had the highest scores for acceptance. Extracts from ARP may be used in ham with adequate sensory attributes.

Discriminatory power of MALDI-TOF MS protein profiling analysis of pork meat and meat products

Forty different sample preparation methods were tested to obtain the most informative MALDI-TOF MS protein profiles of pork meat. Extraction by 25% formic acid with the assistance of zirconia-silica beads followed by defatting by methanol:chloroform mixture (1:1, v/v) and deposition by using the layer-by-layer method was determined as the optimum sample preparation protocol. The discriminatory power of the method was then examined on samples of pork meat and meat products. The method was able to discriminate between selected salami based on the production method and brand and was able to monitor the ripening process in salami. However, it was not able to differentiate between different brands of pork ham or closely located parts of pork meat. In the latter case, a more comprehensive analysis using LC-MS/MS was used to assess the differences in protein abundance and their relation to the outputs of MALDI – TOF MS profiling.

Bioimpedance as an alternative tool for subjective, visual scoring of a prevalent ham quality defect.

The detection of meat quality defects can involve both subjective and objective methods. PSE-like meat is linked to a common pork defect and can be caused by rapid post-mortem damage of muscle fibers. This damage can again be linked to various factors, such as a low ultimate pH or a higher slaughter weight. PSE-like defects are characterized by discoloration, structural damage, and excessive moisture loss. However, the lack of suitable instrument-based methods makes the detection of PSE-like defects difficult, and subjective methods typically suffer from poorer reproducibility. The objective of this study was to establish how subjective visual evaluation correlates with electrical impedance spectroscopy and with traditional quality parameters. To do so, visual scoring was performed together with measurements of bioimpedance, color, and pH in two ham muscles (Adductor, Semimembranosus) for 136 animals 24-hours post-mortem. When comparing with visual scoring, Pearson correlation analysis shows the strongest correlation for bioimpedance (Py , r = -0.46, R2 = 21%), followed by pHu (r = 0.44, R2 = 19%). When using all five quality measures, i.e., Py , pHu, and CIELAB L * a * b *, the multivariate regression model had a prediction error of 0.76 for the visual scores. This was close to the error describing the subjective bias of visual scoring, more specifically the prediction error between the two observers (0.85). In all, Py showed the strongest correlation among instrument-based quality tests and alone may be used for predicting pork ham structural defects, i.e., as an instrument-based alternative for subjective, visual scoring. However, an instrument that combines Py with pH and/or L*a*b* would improve the prediction of PSE-like quality defects.

Application of physical, chemical, and biological preservation strategies and their effect on the shelf life of different types of cooked hams

AbstractImprovement of hygiene practices and process control in meat product facilities is an ongoing topic of importance. Consequently, the meat industry must explore alternatives to extend the shelf‐life of meat products. This study aimed to assess the effectiveness of chemical, biological, and physical strategies at the formulation, pre‐packaging, and post‐packaging stages, respectively, to extend the shelf‐life of cooked ham. Three strategies were tested on different formulations of cooked ham: (1) inclusion of organic acid salts with and without buffered vinegar in the formulation, (2) application of biopreservation cultures during pre‐packaging for the four developed formulations, and (3) high hydrostatic pressure processing (HPP) applied to two pork ham formulations during post‐packaging with and without buffered vinegar. The effect of these strategies was evaluated by measuring shelf life based on lactic acid bacteria (LAB) and mesophilic counts, monitoring pH kinetics, and conducting sensory evaluations focused on indicators of spoilage such as milkiness and swelling. Results revealed that the HPP strategy was the most effective, significantly extending the shelf life of cooked pork ham up to 97 days, with no significant differences observed when combined with buffered vinegar. In contrast, the use of organic acid salts with or without buffered vinegar did not significantly extend the shelf life compared to control hams without preservatives (p &gt; 0.05). Furthermore, significant variations in shelf life were found between batches and types of ham (p &lt; 0.05). Notably, the biopreservation strategy led to a reduction in shelf life reduction.Practical applicationsSliced‐packaged ham is highly susceptible to spoilage, and previous studies investigating the application of organic acid salts, biopreservation cultures, and physical interventions have demonstrated limited effectiveness in extending shelf life under industrial and Colombian market conditions. Moreover, some of these approaches have resulted in alterations to the product's sensory attributes. Consequently, there is a critical need to evaluate alternative strategies that can be easily implemented with current technology, are cost‐effective, acceptable to consumers, and can be validated in an industrial setting. Furthermore, it is crucial to investigate the potential synergistic effects of combining high hydrostatic pressure processing (HPP) with chemical interventions, such as buffered vinegar. Implementing these measures holds the potential to minimize food waste and contribute to enhancing food security. Additionally, the findings of this study present a hypothesis that can contribute to understanding the variations in spoilage between pork and turkey hams.

Antimicrobial and antioxidant properties of chitosan-furcellaran-gelatin hydrolysate coatings enhanced with bioactive peptides

The aim of the study was to investigate the antioxidant and antimicrobial properties of novel, edible biopolymer coatings consisting of chitosan, furcellaran, carp skin gelatin hydrolysate and 8 different bioactive peptides: Lfcin-β, MBP-1, PLGG, LL37, Cys-LL37, melittin, RW4 and nisin. In vitro analyses consisted of evaluating FRAP and ABTS radical scavenging properties as well as effectiveness against various food pathogens. Consequently, the coatings were used to investigate their antimicrobial effect during cold storage of smoked pork ham dipped into the coating solutions with and without the presence of CaCl2. Finally, the 2 most effective coatings were applied onto fresh cold stored pork loins with different doses of the investigated peptides (1.25–10 μg/mL). The biopolymer matrix had high radical scavenging properties (76.94%) and FRAP value (5.41 μmol of Trolox/mL), however, the antioxidant power was reduced when peptides were included. The coatings with peptides inhibited the growth of all tested food pathogens aside from Aspergillus flavus. They successfully inhibited the growth of total viable counts (TVC) with reductions even above 3.5 log cfu/g. The inclusion of CaCl2 provided contradictory results for different groups and it was impossible to confirm its effectiveness. Coatings with RW4 and LL37 were selected as the most promising and proved effective in inhibiting the TVC of fresh pork loin, even at doses of 1.25–2.5 μg/mL. The newly developed coatings exhibit high antioxidant and antimicrobial power and could be used to effectively extend the shelf-life of perishable meat products.

Quality and safety aspects of traditionally air-dried and nitrite-free meat product with reduced salt level

This paper studies the effect of reduced sodium chloride amounts (3%, 5% and 7%) on the quality aspects and safety elements of traditionally salted ham without any nitrates and nitrites added, dried and ripened under natural air-drying conditions. The physicochemical and textural properties, the degree of proteolysis, the microbiological characteristics and sensory profile of dry-cured ham were analysed at different production stages. A salting degree above 3% in the manufacture of this traditional dried product had a key role in the development of the desired microbiological and sensory characteristics in the absence of nitrites. Salting of the pork hams with 5% and 7% sodium chloride for 45 days at a temperature of 2±2 °С ensured a salt concentration and water activity that would guarantee the product safety with regard to the microbiological risks during the subsequent drying and ripening under natural air-drying conditions. The Elena ham samples salted with 5% sodium chloride and ripened for a period of 12 months in natural air-drying chambers were characterized as having the most balanced flavor.

Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage.

The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

Characterization of Leuconostoc carnosum and Latilactobacillus sakei during Cooked Pork Ham Processing

Cooked ham is a popular, ready-to-eat product made of pork meat that is susceptible to microbial growth throughout its shelf life. In this study, we aimed to monitor the microbial growth and composition of nine vacuum-packed cooked ham lots using plate counting until the microbial limit of 7.4 log10 AMC/LAB CFU/g was exceeded. Eight out of nine lots exceeded the microbial limit after 20 days of storage. Lactic acid bacteria strains, particularly Leuconostoc carnosum and Latilactobacillus sakei, prevailed in vacuum-packed cooked ham. Leuconostoc carnosum 2 (Leuc 2) and Latilactobacillus sakei 4 (Sakei 4) were isolated from raw meat and the post-cooking area of the food processing facility. Carbohydrate utilization patterns of Leuc. carnosum PFGE types isolated from raw meat and the food processing environment differed from those isolated from cooked ham. These findings demonstrate how raw meat and its processing environment impact the quality and shelf life of cooked ham.

Analysis of Volatile Flavor Compounds and Physicochemical Properties in Conventional and Organic Pork Meats Using SPME-GC-MS

Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventional procedures. The main volatiles were detected and identified by SPME-GC-MS technique in three different anatomical parts of the animals: ham, loin and tenderloin. Other physicochemical characteristics such as moisture, pH and tenderness were also evaluated, although no significant correlation was found between them and the volatiles studied. All duroc (minuscule) pork samples presented a higher sum of aldehydes and alcohols (26.8% on average), with pleasant aromas and remarkable values of odorous activity, than the white pork samples (17.5% on average). When comparing the white pig samples, the data showed a higher amount of aldehydes and alcohols in the tenderloin of the organic pork samples (17.9% versus 10.28%), which could benefit the flavor of this anatomical part. However, in the case of ham samples, aldehydes and alcohols were found to be more abundant in the conventional pork samples (22.2% versus 14.0%). The data obtained were subjected to a principal component analysis (PCA) in which a clear association was found between some volatiles and the rearing system adopted. In particular, a relationship was observed between organic pork ham samples and the compound glycerol-1-myristate (pleasant odor). The compound 4-isopropylcyclohexylamine (unpleasant odor) and organic pork loin samples were also correlated. A discriminant analysis (DA) was performed using a selection of volatiles, obtaining valuable results for the distinction of the origin of pork meat, after an adequate validation of the analytical method.

Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham.

This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage. Pre- and post-rigor pork ham muscles were prepared to process PSs. Positive control (reference, REF) using post-rigor muscle were manufactured at a regular-salt level of 1.5%. Fresh and rapid-chilled pre-rigor muscle (FPM and RCPM) were used to manufacture reduced-salt sausages with 0.8% salt. Reduced-salt PSs were prepared with four treatments: FT1 (FPM alone), FT2 (FPM with 5% STE), RT1 (RCPM alone), and RT2 (RCPM with 5% STE). The physicochemical and textural properties of the sausages with reduced-salt levels and RCPM combination were measured to determine if the characteristics of RCPM were similar to those with FPM. The pH values of PS with FPM and RCPM were higher than those of REF with post-rigor muscle. Color values (L*, a*, b*) were not affected by different rigor-states and salt addition level. Textural properties of reduced-salt PSs were similar to those of REF due to the improved functionalities of pre-rigor muscle. RT2 had lower expressible moisture (%) than other treatments with post-rigor muscle and RCPM except for RT1. The addition of STE and RCPM to reduced-salt PS increased the waterholding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.

The effect of marinating pork hams in apple vinegar on the technological, microbiological, and sensory quality was verified. Three variants of pork hams were produced: S1-ham with curing salt, without apple vinegar; S2-ham with curing salt and 5% apple vinegar; S3-ham with salt and 5% apple vinegar. The tests were carried out immediately after production, after 7 and 14 days of storage. The products did not differ significantly in their chemical composition, salt content, fatty acid composition, and water activity (p > 0.05). During storage, a significant increase in the cholesterol content was observed (64.88-72.38 mg/100 g of the product). The lowest levels of nitrites and nitrates were recorded for treatment S3 (<0.10 and 4.73 mg/kg of product, respectively). The samples with the addition of apple vinegar (S2 and S3) were characterized by a lower pH value, higher oxidation-reduction potential, and TBARS (thiobarbituric acid reactive substances). Hams S3 were significantly brighter (L* 68.89) and less red (a* 12.98). All of the tested pork hams were characterized by very good microbiological quality (total number of microorganisms, number of lactic acid bacteria, number of acetic bacteria, number or presence of pathogenic bacteria). Significantly the lowest TVC (total viable counts) was found in the ham S3 (2.29 log CFU/g after 14 days). The S3 hams during storage were characterized by greater juiciness (6.94 c.u.) and overall quality (7.88 c.u.), but a lower intensity of smell and taste than the cured ham (S1). To sum up, it is possible to produce pork hams without the addition of curing salt, using natural apple vinegar as a marinade. Apple vinegar has a positive effect on the storage stability of the products, without losing their sensory properties.

Consumers’ Preference for the Consumption of the Fresh Black Slavonian Pig’s Meat

There are limited data on Croatian consumers' preferences and willingness to pay for fresh meat from the Black Slavonian pig. The survey was conducted on a sample of n = 410 Croatian consumers, using a hypothetical choice experiment to examine how food attributes and information treatment influence consumers' decisions regarding fresh ham meat of the Black Slavonian pig. The hypothetical choice experiment was conducted using fresh boneless pork ham with three attributes (price, colour and geographical information) as the focuses of the product. Croatian consumers were randomly assigned to one of two treatment options (control or information) in an online survey to investigate the role of information. Our results indicate that Croatian consumers have a clear preference for fresh boneless ham from the Black Slavonian pig produced in both production systems and labelled as reared in continental Croatia and with a protected designation of origin (PDO) label, compared with fresh boneless ham produced from conventionally reared pigs (intensive rearing-indoor rearing) without the label. The results show that the information given to consumers about the production system, meat colour and geographical information positively influenced consumer choice. Appropriate labelling and information about the product can positively influence consumers' preferences, which indicates the importance of highlighting the traditional characteristics (production system, darker colour of the meat and production area) of fresh meat from Black Slavonian pig on the label in promotional activities.

"Potential Scalpel": A Bioassisted Ultrafast Staining Lateral Flow Immunoassay from De Novo to Results.

It is of great importance to overcome potential incompatibility problems between dyestuffs and antibodies (mAbs) for extensive commercial application of a dyestuff-chemistry-based ultrafast colorimetric lateral flow immunoassay (cLFIA). Herein, inspired by traditional staining technologies, a basic dyestuff gallocyanine (GC)-assisted biogenic "potential scalpel"-based cLFIA (GC-ABPS-based cLFIA) by employing clenbuterol (CLE) as proof-of-concept was proposed to solve a high degree of incompatibility between the same potential dyestuffs and mAbs. Goat antimouse immunoglobulin (Ab2) could serve as the "potential scalpel" to form the positive potential value biomolecular network self-assemblers (BNSA) with anti-CLE mAbs (AbCLE) by noncovalent force. The cLFIA completed the entire detection process from de novo to detection results within 30 min thanks to the easy availability and ideal marking efficiency (≤1 min, saving 0.4-10 h) of GC. Encouragingly, the proposed ultrafast GC-ABPS-based cLFIA has also exhibited high sensitivity (0.411 ng mL-1) and low cost (300 times) compared with other cLFIAs. Also, the feasibility of the proposed cLFIA was demonstrated by detecting CLE in beef, pork ham, and skim milk. Finally, the proposed GC-ABPS-based cLFIA has broadened the application range of dyestuffs and provided an effective reference strategy for the application of dyestuffs in food safety monitoring.

Forecasting Monthly Prices of Selected Agricultural Commodities in The Philippines Using ARIMA Model

Prices of commodities affected both producers and consumers thus, determining its future value is relevant for future decision-making. This study aims to guide the policymakers in creating guidelines for the benefit of the producers and consumers of agricultural commodities like sitao, eggplant, tomato, whole chicken, pork ham, and pork liempo. The researchers analyzed the data behavior of the selected commodities for the years 2013-2022 which all be observed to have an upward trend with fluctuations. These fluctuations are found to be connected to different factors such as seasonality of production, surplus of volume, pest &amp; diseases, typhoon devastation, and importation, among others. After the analysis of price behavior, the researcher then, forecasted the price of this agricultural produce using the ARIMA technique. The data was first tested for its stationary through Augmented Dicker Fuller (ADF) Test, which resulted in the first differencing. The results of the ARIMA technique revealed that ARIMA (2,1,2), ARIMA (8,1,3), ARIMA (9,1,3), ARIMA (67,1,29), ARIMA (1,1,35) ARIMA (3,1,2), ARIMA (1,13), ARIMA (3,1,6), ARIMA (3,1,2), and ARIMA (3,2,5) for the whole chicken, pork ham, pork belly, beef brisket, chicken egg, sitao, eggplant, tomato, carrot, and cabbage respectively, are the best-fit models to forecast the next five years (2023-2027) prices of the commodities

Ultrasound-guided radial artery cannulation: A report of a simple and low-cost model for training

IntroductionPracticing models for invasive procedure have proven useful in achieving better rates of success for physicians in training. Often, these models are not easy to get because of its expensive price. Radial artery cannulation is a common practice and its performance with ultrasonographic guidance has proven to be more efficient than traditional ways. We developed a low-cost practicing model that may aid physicians in training to master the ultrasound-guided radial artery cannulation technique and achieve better rates of success when performing this procedure. MethodsUsing ordinary materials such as a piece of pork ham and rubber torniquets, we were able to build a 3-vessel artery model with pulsatile flow. ResultsUltrasonographic imaging revealed a vessel-like material embedded inside the piece of ham. This material resembles an artery which can be punctured with an in-plane or out-of-plane technique and cannulated afterwards, either with a Seldinger or a modified Seldinger technique. Once cannulated, pulsatile flow can be obtained through the catheter used. ConclusionOur model building time was 30 minutes, and its price doesn’t exceed more than $7.50 USD. This model can be used by physicians in training to practice the cannulation of a radial artery using ultrasonographic guidance.

Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork

To study new methods to delay the umami taste attenuation of the conditioned pork, the ice temperature of pork, the content of nucleotides, lactic acid, pyruvate, glycogen, and activity of key endogenous enzymes were determined for the conditioned pork stored at 4 °C and ice temperature. The results indicated that the ice temperature of the pork ham bicipital muscle was −1.4 °C. The content of umami-enhancing nucleotides in pork stored at 4 °C decreased significantly (p < 0.05) with increasing aging time, but all umami-enhancing nucleotides in pork stored at ice temperature were decreased significantly (p < 0.05), but the decrease rates were lower than those in pork stored at 4 °C. A possible reason for this was that the storage temperature influenced the activity of endogenous enzymes and glycolysis. Ice temperature storage was an effective method to inhibit the decrease in umami taste nucleotides in conditioned pork.