Postmortem Handling Research Articles

Unveils key proteins in Xinjiang goat muscle linked to post-mortem meat quality: A TMT-based proteomic analysis

An extensive proteomic analysis utilizing the tandem mass tag (TMT) method was conducted to investigate the changes in protein expression in the longissimus dorsi muscle of Xinjiang goats over various post-mortem intervals: immediately after death within 0 h, 12 h, 24 h and 48 h. The investigation carefully identified around 108 proteins that showed significant changes in expression during these intervals. Among these proteins, six were highlighted for their crucial roles in muscle growth and differentiation of muscle fibers post-mortem. These proteins, namely COL12A1, MRPL46, CTNNB1, MYH1, CAPZA1, and MYL9, have a direct effect on the meat's quality attributes, such as tenderness and color. Further discuss observed a progressive increase in the expression of proteins linked with oxidative metabolism (MSRB2, ENOX1, LOC102170282, GSTM1, and AOC3) as the post-mortem aging period extended, particularly between 24 h to 48 h. These proteins are instrumental in defining the color and flavor profiles of goat meat, underscoring the importance of precise processing and storage conditions to preserve meat quality during the critical aging phase. This enhanced understanding of protein expression dynamics offers significant implications for optimizing meat quality and provides a scientific basis for post-mortem handling practices in the goat meat industry.

Postmortem Protocols of Implantable Neurosurgical Devices: A Cross-Sectional Survey

BackgroundImplantable devices are increasingly more common for management of movement disorders, pain, and epilepsy. These devices are often complex and constructed of non-biodegradable or hazardous materials. Therefore, proper post-mortem handling of these devices is exceedingly important. Unfortunately, there is no consolidated resource available for post-mortem neuromodulation device protocols. Thus, we surveyed and catalogued the protocols for implantable devices to summarize proper post-mortem device protocols for implantable neurosurgical devices currently on the market. MethodsWe performed a cross-sectional study of companies producing commonly implanted neurosurgical devices. Using information from company websites, user manuals, and catalogs we categorized devices into three groups: A (formal recommendation for explantation), B (recommendation for explantation without formal company protocol), and C (explantation is not necessary). We then compiled the data into a stoplight diagram, providing a clear post-mortem disposal algorithm for each device category. ResultsTwelve companies were queried regarding 46 devices. Post-mortem protocols were available for 50% (23/46) of devices; the remaining devices did not have formal recommendations. Overall, 50% of devices were classified as Category A "red light" on the stoplight diagram based on recommendations, 10.9% as Category B "yellow light," and the remaining 39.1% were classified as Category C "green light" indicating they are safe to bury or cremate. ConclusionsEvolution in therapies and growth in functional neurosurgery has expanded the range of implantable neurosurgical devices. We provide an educational document summarizing their post-mortem protocols. This resource aims to aid healthcare providers and encourage proper disposal practices during burial or cremation.

Indexing of Fatty Acids in Poultry Meat for Its Characterization in Healthy Human Nutrition: A Comprehensive Application of the Scientific Literature and New Proposals.

Chicken meat is becoming the most consumed in the world for both economic and nutritional reasons; regarding the latter, the lipid profile may play positive or negative roles in the prevention and treatment of diseases. In this study, we define the state of the art of lipid-based nutritional indexes and used the lipid content and fatty acid profile (both qualitative and quantitative) of breast meat of two poultry genotypes with different growth rates and meat traits. Further, we summarize and review the definitions, implications, and applications of nutritional indexes used in recent years and others of our own design to provide a useful tool to researchers working in the field of meat quality (not only in poultry) to select the most appropriate index for their own scientific purposes. All indexes show advantages and disadvantages; hence, a rational choice should be applied to consider the nutritional effect of meat on human health and for a possible assessment of the most suitable rearing systems (genotype, feeding, farming system or postmortem handling).

Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers.

The objective of the present study was to determine if animals who were genetically divergent in the predicted tenderness of their meat actually produced more tender meat, as well as what the implications were for other organoleptic properties of the meat. The parental average genetic merit for meat tenderness was used to locate 20 “Tough genotype” heifers and 17 “Tender genotype” heifers; M. longissimus thoracis steaks from all heifers were subjected to sensory affective analysis (140 consumers) and sensory profiling using two trained sensory panels. All sample steaks were treated identically regarding pre- and post-mortem handling, storage, cooking and presentation (i.e., randomised, blind coded). For the affective consumer study, eight steaks were sectioned from the same location of the striploin muscles from each of the heifers. In total, 108 steaks from the Tender genotype and 118 from the Tough genotype were tested in the consumer study to determine the preference or liking of these steaks for appearance, aroma, flavour, tenderness, juiciness and overall acceptability. The consumer study found that the Tender genotype scored higher (p < 0.0001) for liking of tenderness, juiciness, flavour and overall acceptability compared to the Tough genotype. Similar results were generally found for the separate consumer age cohorts (18–64 years) with lower sensory acuity in the 65+ age cohort. For the descriptive analysis, the Tender genotype scored numerically more tender, juicy and flavoursome, although the differences were only significant for one of the panels. The critical outcome from this study is that parental average genetic merit can be used to pre-select groups of animals for tenderness, which, in turn, can be detected by consumers.

Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

This study aimed at limiting hemolysis of fish red blood cells (RBCs) as a strategy to limit hemoglobin (Hb)-induced lipid oxidation during post-mortem handling and processing. Effects of varying temperature, salinity, and mechanical impact were studied using washed resuspended RBCs (wr-RBCs) and whole blood (WB) from rainbow trout (Oncorhynchus mykiss) and herring (Clupea harengus). The wr-RBCs were most stable avoiding mechanical stress, keeping isotonic conditions (0.9–1.3% NaCl) and low temperature 0–6 °C, with predicted minimum at 2.5 °C. When compared at the same salinity, it was found that hemolysis was more pronounced in herring than trout wr-RBCs. Furthermore, WB was more stable than wr-RBCs, showing protecting the effects of blood plasma. Studying individual plasma components, stabilizing effects were found from glucose, proteins, and ascorbic acid. This study indicates that small adjustments in the early handling and processing of fish such as changing salinity of storage and rinsing solutions could minimize Hb contamination of the fish muscle and thereby improve quality.

Volatile Compounds of Lamb Longissimus and Semimembranosus from Australia, New Zealand, and the United States

ObjectivesDifferences in production practices based on country of origin create distinct differences in palatability of lamb from both the loin and the leg. The objective of this study was to identify volatile compounds which influence flavor across lamb leg and loin chops sourced from three countries of origin.Materials and MethodsLamb loins (IMPS #232 1 × 1; n = 30/treatment) and legs (IMPS #233A; n = 60/treatment) were sourced from Australia (AUS), New Zealand (NZ), and the United States (US). Product was fabricated to isolate the longissimus lumborum (LL) from the loins and the semimembranosus (SM) with adductor from the legs. Muscles were trimmed of external fat and connective tissue and fabricated into 2.54-cm thick chops, vacuum packaged individually, and frozen. A subset of samples (n = 15/treatment) for volatile compound analysis were thawed at 2–4°C for 24 h, cooked to a medium degree of doneness, frozen, and powdered. Volatile compounds were extracted via SPME from powdered samples and analyzed using GC–MS. Data were analyzed as a 2 × 3 factorial design with muscle, country of origin (COO), and their interaction as fixed effects with a significance level of α = 0.05.ResultsDifferences in volatile compounds of all classes were largely related to COO. Of the 36 lipid-derived compounds, 18 were affected by COO (P &lt; 0.05) and 11 were affected by the interaction of muscle and COO (P &lt; 0.05). Where the interaction was significant, US LL and SM samples generally produced greater concentrations of volatile compounds than other treatments (P &lt; 0.05), especially in compound classes including alcohols, n-aldehydes, and ketones. Of the alkanes evaluated, only pentane was greater in US samples compared to other samples (P &lt; 0.05) and was more than double the concentration produced in NZ and AUS samples. Alkenes did not follow the general trend of being increased in US samples. P-xylene was elevated in SM samples compared to LL samples (P &lt; 0.01), and toluene was greater in NZ samples than US and AUS samples (P &lt; 0.05). D-limonene was decreased in AUS samples compared to US and NZ samples. Of the 18 Maillard-derived compounds identified, 13 were affected by COO (P &lt; 0.05), 3 were affected by muscle (P &lt; 0.01), and 3 were affected by the interaction of COO and muscle (P &lt; 0.05). Of the Strecker aldehydes, 3-methylbutanal and 2-methylbutanal were both affected by both COO (P &lt; 0.01) and muscle (P &lt; 0.05). US samples produced the greatest concentration of these compounds (P &lt; 0.05) and AUS samples produced the least (P &lt; 0.05). Samples from LL produced more of these compounds than SM samples (P &lt; 0.05). Ketones including acetoin and 2,3-butanedione, which contribute positively to flavor in meat, were highly elevated in US samples compared to AUS and NZ (P &lt; 0.05). Sulfur-containing compounds were generally greater in non-domestic product than US samples, except for dimethyl sulfide, which was greatest in US SM samples and least in NZ LL and AUS SM samples (P &lt; 0.05). Pyrazines were generally elevated in NZ samples compared to AUS samples (P &lt; 0.05), with US samples intermediate (P &gt; 0.05).ConclusionCountry of origin is a strong influencer of flavor compounds in lamb. This is likely attributable to global differences in production system including, but not limited to, diet, genetics, sex, and postmortem handling and will influence the perception of flavor by consumers.

MODERN CATTLE SLAUGHTERING TECHNOLOGY AND ITS MEAT QUALITY

Slaughter technology has changed dramatically over the past 30 years. Methods of handling the alive animal immediately prior to slaughter, methods of stunning, killing, early postmortem handling, and carcass treatment have all seen technological advancement. The primary factors driving changes in these technical aspects of cattle slaughter have been to increase efficiency of commercial operations and the improvement of carcass and meat quality. This research has been done with the aim of identifying the quality of meat, chemical composition and nutritional value of meat from animals slaughtered with modern technology. During this research we took three samples, at different points of the cattle carcass. Sample points are: 1. Spine; 2. Chest and 3. Thigh. The samples were taken fresh immediately after slaughter, while the distance from industry to laboratory was about 1 hour. The amount for a sample was about 300 gr.The samples were packaged with vacuum to avoid the contamination or any damage. The samples were analyzed in the chemistry laboratory at the Kosovo Food and Veterinary Agency. Samples analysis was made by Food Scan with these parameters: protein, fat, moisture and collagen. Based on the above results, we see that the sample of spine is richer in protein and fat and the sample of chest is richer in moisture. In the sample of thigh, all parameters are lower than in two other samples. Since the Kosovo state doesn't have yet any official regulations for the limits of these parameters, based on the literature we have used, we see that the first sample exceed the value of the fat because by 5.2 it should have up to 4.8 based on the reference values, while the second and third samples exceed the value of moisture because by 74-76 it should have up to 70-73. However, exceeded values are minimal and we can’t say that the meat is of poor quality. At the end of the analysis, we have come to the conclusion that meat samples that we analyzed, although in some cases they had exceeded the limits, but were minimal. This makes us realize that the quality of the meat is good. If, at the end of the analysis, we would result in a concentration of moisture beyond the limits, or any other parameters, in that case we can say that is not good quality of meat.The reason why these three samples were taken for analysis is that we wanted to do the research of the quality of the meat at different points of the cattle carcass because as we know that is difficult to determine the quality of the whole carcass taking just one sample.Many factors may affect the nutritional content of the meat; one of many factors is animal welfare and stress before slaughter. The results obtained give us a conclusion that the animal had no stress before slaughter, animal welfare was respected and the meat is of good quality and has nutritional value.

Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review

Consumers’ demand for fishery products and attentiveness of seafood quality continue to grow. The perishability of mackerel species and the potential risk of foodborne illness demands adequate control of production, processing, storage and distribution to ensure post-mortem quality, safety and storage stability. This review provides a comprehensive overview of the intrinsic and extrinsic factors influencing the quality changes in mackerel raw material from capture/slaughter, post-mortem handling and to storage. The main topics include effects of the muscle composition, capture/slaughter methods and handling onboard fishing vessels and at landing, e.g. bleeding. Concerning frozen storage, the literature included in this review demonstrates the importance of raw material properties, storage temperature and freezing methods for maintaining the product quality and the storage stability of mackerel. Thawing is another important aspect which requires optimization with respect to several factors e.g. raw material properties and in adaption to production and processing capacity. Since mackerel muscle contains a high amount of free histidine, temperature control through the complete supply chain is essential to prevent the formation and accumulation of toxic histamine which can lead to scombroid food poisoning. For storage stability and shelf life extension, efficiency of glazing and use of antioxidants and reduced-oxygen packaging are discussed.

The Intersection of Law, Religion, and Infectious Disease on the Handling and Disposition of Human Remains

The 2014 West Africa Ebola crisis highlights the pressing need for effective laws and procedures governing the handling and disposition of infectious human remains. Existing frameworks, both domestically and internationally, are inconsistent and underdeveloped in ways that jeopardize public health and disregard decedents’ wishes concerning post-mortem disposition, trample on survivors’ quasi-property rights, and conflict with religious beliefs regarding care of the body. These issues become critically important when death results from a highly contagious deadly disease. For example, persons who die of Ebola have very high levels of the Ebola virus on their skin and on any leaked bodily fluids. Thus, when family members come in contact with the body, they can contaminate themselves and others. The World Health Organization noted that certain religious rites in the post-mortem handling of Ebola patients, such as washing, shrouding, and praying over the deceased, directly contributed to a significant number of new Ebola infections in the 2014 outbreak. In addition to its preparation and handling, the final disposition of the body also presents significant concerns. Although cremation may be viewed as an ideal scientific solution for final disposition of Ebola victims, it may violate moral values, cultural practices, and many religious beliefs, and meet significant resistance. When Liberian President Sirleaf decreed that Ebola victims had to be cremated, many in the community viewed the mandate as contrary to religious tenets and, instead, performed secret burials that led to even more infections. Without thoughtful and culturally sensitive laws and procedures in place, governments may, in times of crises, dictate particular methods of handling and disposing of highly contagious human remains that may not be as effective as needed and may unnecessarily infringe upon deeply held religious beliefs. The lack of an effective legal framework should be of serious concern to policymakers in all countries, including the United States. We propose the need for such a framework and provide guidance for decision makers confronting these issues. We suggest that any legal framework educate communities to understand the public health issues and empower them to address these issues in ways that respect religious beliefs. Moreover, in order to be truly effective, we also recommend that any solutions be inherently interdisciplinary and combine legal, medical, moral, humanitarian, and religious elements.

Dietary cation–anion difference may explain why ammonium urate nephrolithiasis occurs more frequently in common bottlenose dolphins ( ) under human care than in free-ranging common bottlenose dolphins

Ammonium urate nephrolithiasis frequently develops in common bottlenose dolphins (Tursiops truncatus) managed under human care but is rare in free-ranging common bottlenose dolphins. In other species, the dietary cation–anion difference (DCAD) can affect ammonium urate urolith formation by increasing proton excretion as ammonium ions. Therefore, differences in diet between the 2 dolphin populations could affect urolith formation, but the DCAD of most species consumed by free-ranging and managed dolphins is unknown. To compare the nutrient composition of diets consumed by free-ranging and managed bottlenose dolphins, samples (n = 5) of the 8 species of fish commonly consumed by free-ranging bottlenose dolphins in Sarasota Bay, FL, and the 7 species of fish and squid commonly fed to managed bottlenose dolphins were analyzed for nutrient content. Metabolizable energy was calculated using Atwater factors; the DCAD was calculated using 4 equations commonly used in people and animals that use different absorption coefficients. The nutrient composition of individual species was used to predict the DCAD of 2 model diets typically fed to managed common bottlenose dolphins and a model diet typically consumed by common bottlenose dolphins in Sarasota Bay. To mimic differences in postmortem handling of fish for the 2 populations of bottlenose dolphins, “free-ranging” samples were immediately frozen at −80°C and minimally thawed before analysis, whereas “managed” samples were frozen for 6 to 9 mo at −18°C and completely thawed. “Free-ranging” species contained more Ca and P and less Na and Cl than “managed” fish and squid species. As a consequence, the DCAD of both model managed dolphin diets obtained using 3 of the 4 equations was much more negative than the DCAD of the model free-ranging bottlenose dolphin diet (P < 0.05). The results imply that managed bottlenose dolphins must excrete more protons in urine than free-ranging bottlenose dolphins, which will promote nephrolith formation. The nutrient composition of the free-ranging bottlenose dolphin diet, determined for the first time here, can be used as a guide for feeding managed bottlenose dolphins, but research in vivo is warranted to determine whether adding more cations to the diet will prevent urolith formation in managed dolphins.

Dietary cation-anion difference may explain why ammonium urate nephrolithiasis occurs more frequently in common bottlenose dolphins () under human care than in free-ranging common bottlenose dolphins.

Ammonium urate nephrolithiasis frequently develops in common bottlenose dolphins () managed under human care but is rare in free-ranging common bottlenose dolphins. In other species, the dietary cation-anion difference (DCAD) can affect ammonium urate urolith formation by increasing proton excretion as ammonium ions. Therefore, differences in diet between the 2 dolphin populations could affect urolith formation, but the DCAD of most species consumed by free-ranging and managed dolphins is unknown. To compare the nutrient composition of diets consumed by free-ranging and managed bottlenose dolphins, samples ( = 5) of the 8 species of fish commonly consumed by free-ranging bottlenose dolphins in Sarasota Bay, FL, and the 7 species of fish and squid commonly fed to managed bottlenose dolphins were analyzed for nutrient content. Metabolizable energy was calculated using Atwater factors; the DCAD was calculated using 4 equations commonly used in people and animals that use different absorption coefficients. The nutrient composition of individual species was used to predict the DCAD of 2 model diets typically fed to managed common bottlenose dolphins and a model diet typically consumed by common bottlenose dolphins in Sarasota Bay. To mimic differences in postmortem handling of fish for the 2 populations of bottlenose dolphins, "free-ranging" samples were immediately frozen at -80°C and minimally thawed before analysis, whereas "managed" samples were frozen for 6 to 9 mo at -18°C and completely thawed. "Free-ranging" species contained more Ca and P and less Na and Cl than "managed" fish and squid species. As a consequence, the DCAD of both model managed dolphin diets obtained using 3 of the 4 equations was much more negative than the DCAD of the model free-ranging bottlenose dolphin diet ( < 0.05). The results imply that managed bottlenose dolphins must excrete more protons in urine than free-ranging bottlenose dolphins, which will promote nephrolith formation. The nutrient composition of the free-ranging bottlenose dolphin diet, determined for the first time here, can be used as a guide for feeding managed bottlenose dolphins, but research in vivo is warranted to determine whether adding more cations to the diet will prevent urolith formation in managed dolphins.

Usual interstitial pneumonia in asbestos-exposed cohorts - concurrent idiopathic pulmonary fibrosis or atypical asbestosis?

To determine whether usual interstitial pneumonia (UIP) pattern fibrosis is seen in asbestosis. The occurrence of UIP pattern fibrosis was studied in four asbestos cohorts systematically referred following postmortem to the UK Pneumoconiosis Unit, Cardiff. The combined exposed workforce comprised >25 000 persons. Over the 17-year period, 233 subjects were identified; 210 had degrees of interstitial fibrosis with a fibrotic non-specific interstitial pneumonia pattern and subpleural accentuation, and three showed UIP pattern fibrosis. All three of these cases showed grade 4 fibrosis (honeycombing) with no asbestos fibre dose-response correlation. A Poisson distribution of probability analysis indicated that the observed cases of UIP in this workforce could be wholly accounted for by the prevalence of idiopathic pulmonary fibrosis (IPF) in the population. UIP pattern fibrosis is rarely observed in asbestos-exposed subjects, and shows no dose-response correlation with asbestos fibres on mineral analysis; this points to an alternative disease, such as IPF. The results indicate that UIP pattern fibrosis should not be regarded as genuine asbestosis, irrespective of the status of asbestos biomarkers, and this impacts upon the postmortem handling of asbestos-related deaths.

Minimizing Postsampling Degradation of Peptides by a Thermal Benchtop Tissue Stabilization Method.

Enzymatic degradation is a major concern in peptide analysis. Postmortem metabolism in biological samples entails considerable risk for measurements misrepresentative of true in vivo concentrations. It is therefore vital to find reliable, reproducible, and easy-to-use procedures to inhibit enzymatic activity in fresh tissues before subjecting them to qualitative and quantitative analyses. The aim of this study was to test a benchtop thermal stabilization method to optimize measurement of endogenous opioids in brain tissue. Endogenous opioid peptides are generated from precursor proteins through multiple enzymatic steps that include conversion of one bioactive peptide to another, often with a different function. Ex vivo metabolism may, therefore, lead to erroneous functional interpretations. The efficacy of heat stabilization was systematically evaluated in a number of postmortem handling procedures. Dynorphin B (DYNB), Leu-enkephalin-Arg6 (LARG), and Met-enkephalin-Arg6-Phe7 (MEAP) were measured by radioimmunoassay in rat hypothalamus, striatum (STR), and cingulate cortex (CCX). Also, simplified extraction protocols for stabilized tissue were tested. Stabilization affected all peptide levels to varying degrees compared to those prepared by standard dissection and tissue handling procedures. Stabilization increased DYNB in hypothalamus, but not STR or CCX, whereas LARG generally decreased. MEAP increased in hypothalamus after all stabilization procedures, whereas for STR and CCX, the effect was dependent on the time point for stabilization. The efficacy of stabilization allowed samples to be left for 2 hours in room temperature (20°C) without changes in peptide levels. This study shows that conductive heat transfer is an easy-to-use and efficient procedure for the preservation of the molecular composition in biological samples. Region- and peptide-specific critical steps were identified and stabilization enabled the optimization of tissue handling and opioid peptide analysis. The result is improved diagnostic and research value of the samples with great benefits for basic research and clinical work.

Dislodged teeth in four intact child mummies from Graeco/Roman Egypt (332 BCE – c. 395 CE) – child abuse, accident or careless embalmers?

In a computerised tomographic (CT) scanning and x-ray imaging of four ancient Egyptian Graeco/Roman child mummies, it was observed that deciduous teeth had been dislodged and that the cervical spines were flexed. The objective of this study was to determine whether the cause of the tooth loss and spinal flexion were linked or whether they related to ante-mortem accident or abuse. Three mummies were examined using high speed helical CT scanners and the fourth mummy was examined using x-ray film. The images were loaded into an advanced visualisation workstation for further examination and to provide accurate data to identify exfoliated teeth and the flexion of the cervical spine. The age range of the children was approximately eighteen months to six years. The study showed that in two cases the dislodged teeth were within the oral cavity and in the third case the dislodged teeth were found close to empty sockets. In the fourth mummy two upper teeth were dislodged but could not be identified in the oral cavity due to the lack of clarity in the x-ray films. In all cases natural exfoliation or dental extraction as a cause of tooth loss was rejected due to the age of each child and identification of dislodged teeth which lacked evidence of root resorption. The reason for the dislodgement of teeth appeared to be due rough post-mortem handling by embalmers when grasping the mandible to flex the cervical spine and manipulate the head towards the chest. Ante-mortem accident, child abuse, periodontal disease or extractions were rejected as the cause of tooth loss.

Patient Preferences Regarding Device Reuse and Potential of Devices for Reuse - A Study in a Veteran Population

BackgroundMany cardiac patients need and undergo device implants. Veterans’ preferences regarding post-mortem handling of devices are not known. Cardiac patients in low- and middle-income countries who need but cannot afford devices rely on donations. Charitable organizations have successfully provided devices for reuse to such patients. ObjectiveWe estimated the number of devices with potential for possible reuse in a veteran population. MethodsBetween January and December 2008, at a tertiary medical center, veterans with implanted cardiac devices were surveyed using a questionnaire for their preferences regarding post-mortem handling. One choice was donation to charity for reuse. Although altruistic, it is unclear what percent of such devices have reuse potential. Retrospective chart review of veterans who underwent device implants between 1992 and 2007 identified a cohort of patients with Implantable Cardiac Defibrillators (ICDs) who had died by April 31st 2009. In this cohort, ICDs implanted in the year preceding the patient’s death were counted as having reuse potential. Results94 of 97 veterans completed the survey. 56% were unaware of how devices are handled after death. The top three preferences for postmortem handling were: return to manufacturer, return to hospital and donation for reuse. 88% were willing to sign an advance device directive. Retrospective review identified 161 veterans who had received 301 ICDs. Of these, 77 ICDs (25%) had median reuse potential of 3.1years. ConclusionIn a VA cohort of deceased patients a substantial proportion of devices had reuse potential. Further research is needed to direct health policy.

Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions

The properties of raw meat and meat curry from spent goat meat in relation with post-mortem handling conditions were evaluated. The conditions evaluated were: cooking of meat within 1-2 h post-slaughter (condition 1); deboning meat storage at 25 ± 2 °C for 5-6 h and cooking (condition 2); post-slaughter storage of carcass at room temperature for 5-6 h, then deboning followed by storage of meat at refrigeration temperature for 5-6 h and cooking (condition 3); deboning and storage of meat at 25 ± 2 °C for 10-12 h and cooking (condition 4). Significant difference was observed in pH values in condition 1 (p < 0.01) and moisture content (p < 0.05) of raw meat as compared to the conditions 2, 3 and 4. However, the moisture content of cooked meat was significantly higher (p < 0.05) for conditions 1 and 2 as compared to the conditions 3 and 4. Significant differences were also observed in muscle fiber diameter values of different conditions, that is, the mean values were significantly higher (p < 0.05) for conditions 2 and 4 and significantly lower for condition 1. The mean water holding capacity and cooking yield values were highest in condition 1, followed by conditions 2, 3 and 4. The significant differences was also observed in shear force value of cooked meat chunks, that is, the mean value was significantly higher (p < 0.01) for condition 2 and significantly lower for condition 1. Sensory scores were significantly higher in condition 1 and significantly lower in condition 2. However, sensory scores for condition 4 were almost similar to the condition 1.

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

This study aims to investigate the relative contribution of ante- and post-mortem factors to the final quality of beef. In all, 112 steers (four breed-crosses) were arranged in a 2 × 2 × 2 factorial experimental including production system, growth implant and β-adrenergic agonist strategies. Carcasses were suspended by the Achilles tendon or the aitch bone and meat was aged for 2/6/13/21/27 days (longissimus muscle) or 2/27 days (semimembranosus muscle). Meat quality traits related to beef texture were measured. Statistical analyses were developed including ante- and post-mortem factors and their relative contribution to the variability observed for each measured trait was calculated. The main factor responsible for the variability in sarcomere length was the suspension method (91.1%), which also influenced drip-loss (44.3%). Increasing the percentage of British breeds increased (P < 0.05) the intramuscular fat content in longissimus muscle, but only when implants were not used. Thus, the breed-cross, implant strategy and their interaction were responsible for >58% of the variability in this trait. The variability in instrumental and sensory tenderness was mainly affected by post-mortem factors (carcass suspension, ageing time and their interaction), explaining generally ∼70% of the variability in these traits. Breed-cross was the second most important effect (∼15%) when carcass suspension was not considered in the model, but still ageing time was responsible for a much larger proportion of the variability in tenderness (>45%). In conclusion, post-mortem handling of the carcasses may be much more effective in controlling beef tenderness than pre-mortem strategies.

Effect of post-mortem handling conditions on the quality of spent hen meat curry

Study was performed to determine the effect of post-mortem handling conditions on the physico-chemical and sensory attributes of spent hen meat curry. Breast cuts of spent hens were subjected to different postmortem handling conditions before cooking viz; made into small cuts and cooked within 1-2h of slaughter (condition1), made into small cuts and cooked after 4-5h of slaughter (condition2), made into small cuts immediately after slaughter, stored at 4 ± 1°C for 12h and then cooked (condition3), stored at 4 ± 1°C for 12h, made into small cuts and cooked (condition4). The pH of meat just before cooking due to different stages of rigor development under various conditions differed accordingly. Observed differences in temperature of meat just before cooking were because of different postmortem handling condition variations viz:1,2,3,&4. The associated post mortem changes under different postmortem handling conditions before cooking led to significant variation in Water holding capacity, Water Soluble Protein, Salt Soluble Protein, cooking yield, moisture percentage before cooking and after cooking and also WB shear force value. In general, sensory scores were higher for conditions4 and 1 as compared to conditions2 and 3. Results revealed that quality attributes of spent hen meat curry can be improved by following proper post-slaughter handling and processing conditions. To get meat curry of good sensory quality, meat should be cooked preferably within 1-2h of slaughter or after 10-12h of storage of intact carcass at 4 ± 1°C. Cuts should be made just before cooking but cooking after 4-5h of slaughter should be avoided.

Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii)

Fresh water prawn in Thailand is widely consumed due to its delicacy. During postmortem handling and storage, prawn meat becomes soft and mushy, probably as a result of indigenous proteases. Therefore, an understanding of prawn proteases associated with the degradation of muscle proteins from fresh water prawn could pave the way for prevention of such a phenomenon during extended storage. Proteolytic enzymes in the crude extract (CE) from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii) were characterised. CE from muscle exhibited the highest hydrolytic activities towards haemoglobin at pH 5 and 50 °C, while that from hepatopancreas had the highest activity on casein at pH 7 and 60 °C. Based on inhibitor study, cysteine protease and serine protease were dominant in CE from muscle and hepatopancreas, respectively. CE from muscle rarely hydrolysed natural actomyosin (NAM), but could not degrade pepsin-soluble collagen (PSC). Conversely, NAM and PSC were susceptible to hydrolysis by CE from hepatopancreas as evidenced by the marked decreases in band intensity. Activity staining using haemoglobin, casein and gelatin as substrates revealed that no proteolytic or gelatinolytic activity was observed in CE from prawn muscle, while CE from hepatopancreas exhibited pronounced hydrolytic activities towards all substrates. CE from muscle showed calpain and cathepsin L activities but CE from hepatopancreas mainly exhibited tryptic and chymotryptic activities. Serine proteases, mainly trypsin-like or chymotrypsin-like, from hepatopancreas were probably responsible for the softening of prawn meat during postmortem storage via the degradation of both muscle and connective tissues.

The elusive slug: bullet intestinal “embolism”

Bullet retrieval from the body of a gunshot victim is one of many tasks in post-mortem forensic examination. Rarely, it is complicated by the migration of the missile away from the entry point by vessel embolism. Abdominal firearm injuries, in which the bullet enters the intestines and moves inside the lumen away from the point of penetration, are even less common. We present a case of postmortem recovery of a bullet from the intestines of a gunshot victim who died 18days after being shot in the trunk by three low velocity bullets. A missile had moved within the colon during hospitalization and postmortem handling of the body and was recovered from the sigmoid colon. This case demonstrates an extremely rare type of bullet "embolism" and emphasizes the usefulness of CT scanning in the location of projectiles.