Sensory Variables Research Articles

Quantitative Sensory Changes Following Gasserian Ganglion Radiofrequency Thermocoagulation in Patients with Medical Refractory Trigeminal Neuralgia: A Prospective Consecutive Case Series.

Microsurgical vascular nerve decompression and percutaneous ablative interventions aiming at the Gasserian ganglion are promising treatment modalities for patients with medical refractory trigeminal neuralgia (TN). Apart from clinical reports on a variable manifestation of facial hypoesthesia, the long-term impact of trigeminal ganglion radiofrequency thermocoagulation (RFT) on sensory characteristics has not yet been determined using quantitative methods. We performed standardized quantitative sensory testing according to the established protocol of the German Research Network on Neuropathic Pain in a cohort of patients with classical (n = 5) and secondary (n = 11) TN before and after percutaneous Gasserian ganglion RFT (mean follow-up: 6 months). The test battery included thermal detection and thermal pain thresholds as well as mechanical detection and mechanical pain sensitivity measures. Clinical improvement was also assessed by means of renowned pain intensity and impairment questionnaires (Short-Form McGill Pain Questionnaire, Pain Disability Index, and Pain Catastrophizing Scale), pain numeric rating scale, and anti-neuropathic medication reduction at follow-up. All clinical parameters developed favorably following percutaneous thermocoagulation. Only mechanical and vibration detection thresholds of the affected side of the face were located below the reference frame of the norm population before and after the procedure. Statistically significant persistent changes in quantitative sensory variables caused by the intervention could not be detected in our patient sample. Our data suggest that TN patients improving considerably after RFT do not undergo substantial long-term alterations regarding quantitative sensory perception.

A neural basis of probabilistic computation in visual cortex.

Bayesian models of behavior suggest that organisms represent uncertainty associated with sensory variables. However, the neural code of uncertainty remains elusive. A central hypothesis is that uncertainty is encoded in the population activity of cortical neurons in the form of likelihood functions. We tested this hypothesis by simultaneously recording population activity from primate visual cortex during a visual categorization task in which trial-to-trial uncertainty about stimulus orientation was relevant for the decision. We decoded the likelihood function from the trial-to-trial population activity and found that it predicted decisions better than a point estimate of orientation. This remained true when we conditioned on the true orientation, suggesting that internal fluctuations in neural activity drive behaviorally meaningful variations in the likelihood function. Our results establish the role of population-encoded likelihood functions in mediating behavior and provide a neural underpinning for Bayesian models of perception.

Bayesian analysis of paired-comparison sound quality ratings.

This paper presents a method to analyze paired-comparison data including either binary or graded ordinal responses, with or without ties. The proposed method can use either of two classical choice models: (1) Thurstone case V, which assumes a Gaussian distribution of the sensory variables underlying listener decisions, or (2) the Bradley-Terry-Luce (BTL) model, which assumes a logistic distribution. The analysis method was validated using simulated paired-comparison experiments with known distributions of the sound-quality parameters in the simulated population from which "participants" were generated at random. The validation indicated that the Thurstone and BTL models give similar results close to the true values. The estimated credibility of a quality difference was slightly higher with the BTL model. The analysis results showed dramatically better precision when the response data included graded ordinal judgments instead of binary responses. Allowing tied responses also tended to improve precision. The method was also applied to data from a real evaluation of hearing-aid programs. The analysis revealed clinically interesting results with high statistical credibility, although the amount of test data was limited.

Physico-chemical and sensory properties of strawberries (Fragaria x ananassa) grown in conventional and hydroponic systems

Strawberry is considered a fruit of great commercial interest in many countries due to its color, aroma, flavor, and nutritional properties. However, it is possible that the differences among the cultivation systems could affect the production of photoassimilates in the plant and, consequently, their partitioning into the fruits composition, influencing its quality. Therefore, the aim of this work was to evaluate the influence of the cultivation systems (hydroponics in gutters and slabs, and conventional) and genotype on the physicochemical properties, antioxidant and sensory activity in strawberry fruits. The experiment was carried out using a completely randomized design in a factorial 4 × 3 scheme with four replications, represented by trays of approximately 200 g of fruit. In the Laboratory, the strawberries (cv. Oso Grande, Festival, Camarosa, and Albion) were analyzed for their physicochemical properties and sensory variables: titratable acidity (TA), soluble solids (SS), SS/TA ratio, soluble sugars, vitamin C, polyphenol, and antioxidant activity. It was observed that cultivation systems and genotype studied influence the antioxidant activity, physicochemical and sensory properties of strawberries. The conventional system shows higher values for physicochemical variables and antioxidant activity, with cultivar variation within each system. The antioxidant activity attributed to strawberry is strongly related to the content of extractable polyphenols and vitamin C. Regarding the sensory properties, cultivars show good overall acceptability in all production systems studied, no presenting difference among systems.

Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids

The objective of the study is to evaluate lipid oxidation stability in roasted peanuts with essential oils as natural antioxidants. Laurel, oregano, and rosemary essential oil (LEO, OEO, and REO, respectively) provide preliminary antioxidant activity determined by free radical scavenging activity (DPPH test) of 61.1, 58.4, and 47.9% and total phenolic content of 10.3, 10.6, and 8.4 mg g−1 for LEO, OEO, and REO, respectively. Essential oil (EO; 0.02% p/p) is added to roasted peanuts and an affective sensory test (nine‐point hedonic scale) shows that samples with OEO have greater values (6.74) than those of other samples (≈6.20). Chemical (peroxide anisidine diene content and Totox values) volatile (hexanal and 2‐heptenal) and sensory (oxidized and cardboard intensity) indicators change over 84 storage days. Samples with EOs show lower values than those for controls decreasing lipid oxidation. Samples with BHT have the lowest values for deterioration indicators. Principal component analysis of EOs for all indicators and samples with EOs shows that LEO and OEO have better antioxidant properties than REO. Coefficient regression between sensory variables peroxide value and hexanal has a good correlation and can be used as a predictor equation. Essential oils can be used as flavor and natural antioxidant agent in roasted peanut.Practical Applications: The authors believe in the importance of replacing the use of synthetic antioxidants with natural antioxidants in foods. Synthetic antioxidants are being questioned by the perception of safety that these offer by consumers. The essential oils present an antioxidant alternative since their components possess these properties and the application of them is a reason for research to be able to provide more information to the food industry. The sensory properties of essential oils are well received by consumers and the potential for their application as functional flavorings is in its initial stages. That is why this research collaborates with the use of the essential oils of oregano, laurel, and rosemary as possible antioxidants and flavors in peanuts roasted or in other food (which is susceptible to oxidative processes) evidenced its antioxidant properties and the modification of taste and sensory perception by the consumers.Oregano, laurel, and rosemary essential oils can be used as antioxidants in peanut products and foods with high lipid content.

Characteristics of cheese analogue from corn extract added by papain and pineapple extract

Corn extract is an alternative ingredient which can substitute cow’s milk in making cheese analogue. The addition of pineapple and papain extract aims to produce cheese analogue with the physical and chemical desired. This study aims to 1) find out the optimum formula of additional papain and pineapple extract to produce extract corn-substituted cheese analogue, 2) Knowing the sensory, physical and chemical characteristics of cheese from corn milk produced from the best formula. The experimental design in this study was determined by Response Surface Methodology (RSM) using Central Composite Design with 2 factors studied, which are the amounts of pineapple extract (31.72-88.28 ml) and papain extract (89.64-150 mg). Variables observed include yield, moisture content, soluble protein, soluble solid and sensory variables. The optimum formula for producing cheese analogue substituted by corn extract is the addition of 40 ml pineapple extract and 130.82 mg papain extract. The yield of the formula is 19.2%. The cheese analogue has 5.908% of dissolved protein content, 12°Brix of dissolved solids and 24.3% of moisture content. The sensory characteristics (scale 1-5) of cheese analogue are whitish yellow (3.44), typical corn aroma (3.5), good taste (3.5), easy to spread (4.28) and preferred (3.5)

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates

Takifugu obscurus is famous for its delicious taste. In this study, three peptide fractions from Takifugu obscurus muscle hydrolysates were used to evaluate and compare physicochemical and sensory characteristics after Maillard reaction. Maillard reaction products (MRPs) were analyzed by detecting the changes of browning intensity, free amino acids, volatile compounds and taste profile. Results showed that intermediate flavor products in three fractions of MRPs from different molecular weight peptides were much stronger than in control groups. The free amino acids of MRPs from 0.3 to 3.0 kDa and whole fraction showed a similar trend. The contents of volatile compounds (furans, phenols, pyrazines and so on) also increased in the three MRP fractions. The taste characteristics of three fractions showed stronger kokumi effect and umami taste compared to their control groups. To sum up, this investigation lays the groundwork for the development of a flavoring agent from Takifugu obscurus.

Development of arrowroot flour and taro flour snack bar with banana bud flour supplementation as snack for diabetes patient

Banana bud flour contains high fiber while arrowroot flour and taro flour have low glycemic index. The snack bar from these ingredients was developed for diabetic patients to reduce patient’s hunger and avoid the worsen of patient’s condition. The study used Randomized Group Design (RGD)consisted of 2 factors, namely: the proportion of arrowroot flour: taro flour powder (w/w), 70:30 (P1); 60:40 (P2) and banana bud flour supplementation of 10 (T1); 20 (T2); and 30% (T3) of total flour, resulting in 6 combinations with 4 times replicates. Chemical variables were analyzed using F test and followed by Duncan's Multiple Range Test 5%, while sensory variables were analyzed by Friedman test and continued with 5% Dual Appeal. The best treatment was analyzed using Effectiveness Index.The chosen food bar from 6 treatments was P2T1 (60% arrowroot flour and 40% taro flour with 10% banana bud supplementation) which contributed 2922.6 kcal, water content 25.2% ww, ash content 1.388% ww, 6.6% fat ww, protein 2.83% ww, carbohydrates 58.1%; and total food fiber 14.3%; color 3.5 (light brown); texture 2.6 (less broken); aroma 2,3 (less direct); taste 2.6 (less sweet); and favorite 2.7 (less like). However, organoleptically it is still less preferred.

Yield, quality, antioxidant, and sensorial properties of diced tomato as affected by genotype and industrial processing in Southern Italy

Research was carried out on processing tomato in Southern Italy in order to compare four round-prismatic type hybrids oriented to diced produce (4420, Miceno, Nemabrix, Impact as a control). The hybrid Nemabrix attained the highest marketable yield (180.9 t ha–1), due to both the highest number of fruit per plant and their mean weight (103.7 and 70 g, respectively), and it was not significantly different from the other genotypes in terms of processing efficiency both as a total and along dicing chain (67.8% and 65.6%, respectively). Lycopene attained the highest concentration in Nemabrix (155 mg kg–1), and β–carotene was most concentrated in 4420 and Miceno (2.8 mg kg–1). Significant differences arose between the genotypes with regard to the sensorial variables aspect, colour, taste, firmness, and fresh taste.

STarT Back Tool risk stratification is associated with changes in movement profile and sensory discrimination in low back pain: A study of 290 patients.

Investigation of movement and sensory profiles across STarT Back risk subgroups. A chronic low back pain cohort (n=290) were classified as low, medium or high risk using the STarT Back Tool, and completed a repeated spinal bending task and quantitative sensory testing. Pain summation, time taken and the number of protective behaviours with repeated bending were measured. Sensory tests included two-point discrimination, temporal summation, pressure/thermal pain thresholds and conditioned pain modulation. Subgroups were profiled against movement and sensory variables. The high-risk subgroup demonstrated greater pain summation following repeated forward bending (p<0.001). The medium-risk subgroup demonstrated greater pain summation following repeated backward bending (p=0.032). Medium- and high-risk subgroups demonstrated greater forward/backward bend time compared to the low-risk subgroup (p=0.001, p=0.005, respectively). Medium- and high-risk subgroups demonstrated a higher number of protective behaviours per forward bend compared to the low-risk subgroup (p=0.008). For sensory variables, only two-point discrimination differed between subgroups, with medium- and high-risk subgroups demonstrating higher thresholds (p=0.016). This study showed altered movement characteristics and sensory discrimination across SBT risk subgroups in people with CLBP. Membership of the high SBT risk subgroup was associated with greater pain and disability levels, greater pain summation following repeated bending, slower bending times, a greater number of protective behaviours during forward bending, and a higher TPD threshold. Treatment outcomes for higher risk SBT subgroups may be enhanced by interventions specifically targeting movement and sensory alterations. In 290 people with chronic low back pain movement profile and two-point discrimination threshold differed across risk subgroups defined by the STarT Back Tool. Conversely, pain sensitivity did not differ across these subgroups. These findings may add further guidance for targeted care in these subgroups.

Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines.

The effects of the carbonic maceration and conventional winemaking on the volatile composition and aromatic sensory characteristics of Tempranillo Blanco wines were studied for the first time, during three consecutive vintages. Relationships between instrumental (volatiles) and sensory variables were analyzed applying partial least squares regression (PLS). Carbonic macerated wines had higher contents of alcohols and carbonyl compounds, yet lower concentrations of C6 alcohols and volatile acids than wines conventionally produced. The Odor Activity Values (OAV) exhibited an increase in wines when carbonic maceration was applied. According to the geometric mean (% GM) obtained from aroma descriptors the effect of the winemaking process was significant for seed fruit, ripe fruit and floral notes. When subjected to PLS the data from the instrumental analysis yielded a satisfactory model for the prediction of aroma descriptors in this set of wines.

The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis

Coffee production is the result of the relationship between local environmental conditions and coffee cultivars that grow in this place. Coffee plants develop original physico-chemical and sensory characteristics that together with the agricultural techniques practiced by growers define the terroir. The objective of this study was to describe the typicity of coffee prepared by coffee growers from seven coffee terroirs in Paraná, Brazil. The terroir categorization was based on the local latitude, longitude, altitude and annual average temperature. Coffee samples were prepared by the coffee growers according to their agricultural techniques. A multiple factor analysis (MFA) was applied to the groups of variables of the green and roasted coffee bean physico-chemical and sensory attributes. The variability in environmental conditions was sufficient to modify the green and roasted coffee bean characteristics and sensory attributes. The terroir description obtained with MFA description compared to that obtained with individual groups of variables was different among terroirs. Roasted coffee variables and sensory attributes caused the greatest differences. The individual use of these groups of variables may result in non-representative descriptions of coffee from different terroirs. Mandaguari and Ivaiporã terroirs were associated with high nitrogenous compounds content, high expansion volume and low density of roasted coffees, and the beverages showed a high turbidity and intense body. Apucarana, São Jerônimo da Serra and Ribeirão do Pinhal terroirs were associated with low lipids content, high density and low volume expansion roasted coffee, and the beverage showed intense coffee and sweet aromas and a low turbidity and body texture. In coffee from the Londrina terroir, medium nitrogenous compounds content and high sucrose and lipids contents were found. Their beverage showed a high turbidity and intense body as well as a grassy green taste and astringency. Coffee from Ribeirão Claro terroir presented high lipids and sucrose contents and low caffeine and phenolic compounds contents, and the main sensory attributes were a coffee aroma and sweet and sour tastes. In conclusion, a terroir formed by environmental conditions and agricultural techniques can produce coffee with a set of physico-chemical and sensory characteristics that define its typicity.

Shelf-life kinetic model for freeze-dried oranges using sensory analysis and luminance determination.

Physical (luminance) and sensory variables (color and taste) were used to analyze the aging of freezed-dried oranges slices, determining the influence of temperature and time on aging and evaluating the shelf-life. The highest value in the luminance distribution curve, especially useful when the color of the food products is not uniform, and the color and taste scores obtained in sensory analysis were used to evaluate the shelf-life. Different kinetics models were probed to explain the experimental results but only third-order kinetic model correlated the luminance as a function of time and temperature. This kinetic constant obtained depended on the temperature following an Arrhenius model, giving an activation energy equal to 208kJ/mol (R2 = 0.9959). The correlation between physical (luminance) and sensory variables (color and taste) may be used to evaluate the shelf life of the orange slices, finding revealed that at 28°C the shelf life may expected to be 10years.

Sensory retraining of the lower extremity post-stroke

Sensory deficits are demonstrated in 50–85% of individuals post-stroke and lead to slower motor recovery and to poorer prognosis. Yet, sensory rehabilitation is often not set as a therapeutic target within the therapeutic setting. Sensory Retraining (SR) has been found effective for the upper extremity post-stroke. To study the effectiveness of Sensory Retraining (SR), an explicit perceptual learning approach focusing on sensation to the lower extremity post-stroke, and to compare it with Repeated Exposure (RE) to sensory stimuli, an implicit perceptual learning approach. An RCT was conducted comparing the two sensory rehabilitation approaches in subjects with chronic hemiparesis (> 6 months post-stroke) and lower extremity sensory loss. Sixty-four recruited volunteers (SR-34, RE-30) were assessed by a physical therapist blind to treatment allocation for sensory capabilities, activity performance and participation. Two pre-intervention assessments were conducted a week apart, followed by 10 treatment sessions of 45 minutes each, and two post-intervention assessments (immediately after treatment and following 3 months). ANOVA and post-hoc tests were used to determine treatment effects over time. Significance was set at P ≤ 0.05. The study demonstrated significant clinically meaningful differences for most sensory variables of the involved foot, and for all activity and participation variables. For example: A significant time effect ( P < 0.0001) for barefoot Timed Up and Go test demonstrated clinically significant decrease in time for both SR and RE groups (from 43.7 to 30.1 seconds and from 45.3 to 31.1 seconds respectively). A trend interaction effect ( P = 0.08) for tactile threshold was found, with post-hoc analysis demonstrating improvement only for the SR group. Sensory rehabilitation treatment by either SR or RE can make clinically significant changes in performance and participation in subjects with sensory loss post-stroke.

Physicochemical characteristics and sensory attributes of meat from heavy-weight Iberian and F1 Large White × Landrace pigs finished intensively or in free-range conditions.

Iberian (IB, n = 60) and crossbred Large White × Landrace (F1, n = 58) pigs were slaughtered at 160 kg, after finishing under intensive conditions or on pasture and acorns. The study was carried out as a factorial arrangement of treatments, and physicochemical properties and sensory attributes of meat were assessed in Longissimus thoracis samples. Physical characteristics included the assessment of drip loss, cooking loss, shear force, and color coordinates in meat samples processed at 2 and 9 d postmortem. The interactions of genetic group and finishing system were significant (P < 0.05) for cooking loss in meat aged for 9 d and for sensorial tenderness and global acceptability of meat, but none of the other physicochemical, color coordinates, and sensory variables analyzed showed a significant interaction. Genetic group was the main factor influencing the variables analyzed, with a major (P < 0.01) influence on all meat physicochemical characteristics and sensory attributes. Relative to F1 pigs, the IB produced meat with higher intramuscular fat content and marbling score, more appealing color coordinates, lower shear force, and higher sensorial tenderness. The finishing systems affected (P < 0.05) most physical characteristics, but not chemical composition of meat and their impact on sensory properties was small. The tenderness, juiciness, and global acceptability of meat were much higher in IB pigs, and flavor was also more desirable, but the difference was smaller. The differences in sensory properties between meats originating from the two genetic groups were largely explained by the higher fat deposition in IB pigs, such that a higher level of marbling was positively associated with all the sensory attributes evaluated. Ageing meat for up to 9 d postmortem benefited pork quality, improving meat tenderness, and color, particularly in crossbred pigs and those finished intensively.

The Identity of Information: How Deterministic Dependencies Constrain Information Synergy and Redundancy.

Understanding how different information sources together transmit information is crucial in many domains. For example, understanding the neural code requires characterizing how different neurons contribute unique, redundant, or synergistic pieces of information about sensory or behavioral variables. Williams and Beer (2010) proposed a partial information decomposition (PID) that separates the mutual information that a set of sources contains about a set of targets into nonnegative terms interpretable as these pieces. Quantifying redundancy requires assigning an identity to different information pieces, to assess when information is common across sources. Harder et al. (2013) proposed an identity axiom that imposes necessary conditions to quantify qualitatively common information. However, Bertschinger et al. (2012) showed that, in a counterexample with deterministic target-source dependencies, the identity axiom is incompatible with ensuring PID nonnegativity. Here, we study systematically the consequences of information identity criteria that assign identity based on associations between target and source variables resulting from deterministic dependencies. We show how these criteria are related to the identity axiom and to previously proposed redundancy measures, and we characterize how they lead to negative PID terms. This constitutes a further step to more explicitly address the role of information identity in the quantification of redundancy. The implications for studying neural coding are discussed.

Basic and Translational Neuroscience of Childhood-Onset Dystonia: A Control-Theory Perspective.

Dystonia is a collection of symptoms with involuntary muscle activation causing hypertonia, hyperkinetic movements, and overflow. In children, dystonia can have numerous etiologies with varying neuroanatomic distribution. The semiology of dystonia can be explained by gain-of-function failure of a feedback controller that is responsible for stabilizing posture and movement. Because postural control is maintained by a widely distributed network, many different anatomic regions may be responsible for symptoms of dystonia, although all features of dystonia can be explained by uncontrolled activation or hypersensitivity of motor cortical regions that can cause increased reflex gain, inserted postures, or sensitivity to irrelevant sensory variables. Effective treatment of dystonia in children requires an understanding of the relationship between etiology, anatomy, and the specific mechanism of failure of postural stabilization.

Ability of Early Postmortem Traits to Predict Sensory Quality of Pork Loin Chops May Depend on Degree-Of-Doneness

ObjectivesThe recommend degree-of-doneness (DOD) of whole muscle pork has been reduced from 71°C to 63°C. Previously, pork sensory research has focused on 71°C DOD. Therefore, it is necessary to reassess the prioritization of fresh traits used to predict eating experience. Fresh quality and sensory traits are weakly to moderately correlated among themselves. Therefore, a multivariate, rather than a univariate analysis approach may be more appropriate. Therefore, objectives were to use canonical correlation analysis (CCA) to 1.) Determine the relationship between canonical quality and sensory and constituent variables of pork loins cooked to 63°C or 71°C and 2.) Compare the relationships among loin quality traits and canonical sensory variates of pork loins cooked to 63°C or 71°C.Materials and MethodsPork loins were selected in batches of 36 over the course of 4 collection (Nt = 288) days at a commercial abattoir following a 22 h chilling period. Loins were selected using visual color and marbling to ensure variation in early postmortem quality traits. Instrumental color, visual color, marbling, pH (UpH), and firmness were evaluated on the ventral surface of the loin (used for canonical fresh quality; Q1, Q2, Q3) within 30 min of fabrication. Loins were vacuum-packaged and transported to the University of Illinois where they were stored at 4°C until 14 d postmortem. At this time, 2.54 cm chops were removed for determination of intramuscular fat (IMF), slice shear-force (SSF), and sensory tenderness, juiciness, and pork flavor (used for canonical sensory quality; S1, S2, S3). Data were analyzed using the CANCORR procedure of SAS. Canonical correlations were considered significant at P < 0.05. Individual factors were considered to load significantly to a canonical variate if |r| ≥ 0.35 and the standardized coefficient was |C| ≥ 0.25.ResultsIn CCA, the first canonical variate of each group is calculated such that it maximizes the explanatory power between the first set of canonical variates. Therefore, the first canonical variates are considered the most important. The first 3 canonical correlations were significant (r1 = 0.42, r2 = 0.34, r3 = 0.33; P < 0.04); whereas, only the first canonical correlation was significant (r1 = 0.43; P = 0.01) for chops cooked to 71°C. Tenderness (C = 0.30; r = 0.60), juiciness (C = 0.40; r = 0.65), and flavor (C = 0.71; r = 0.79) all loaded onto S1 for 63°C loins, and was therefore related to general eating quality. Q1 was loaded with subjective firmness (C = 0.75; r = 0.0.54) and IMF (C = 1.15; r = 0.68), and therefore was related to marbling. For loin chops cooked to 71°C; S1 was characterized by only juiciness (C = 0.89; r = 0.78) and flavor (C = 0.51; r = 0.63), and Q1 was characterized by UpH (C = 0.51; r = 0.37) and IMF (C = 1.00; r = 0.40). Only weak cross-loadings existed among quality variables and S1 for both DOD, but firmness (r = 0.23) and IMF (r = 0.28) were most correlated with S1 for 63°C; whereas, UpH (r = 0.16), firmness (r = 0.15), L* (r = –0.13), and IMF (r = 0.17) were most correlated with S1 for 71°C loins.ConclusionOverall, the extent to which sensory variables contribute to eating experience variability differs by DOD. Moreover, marbling appears to be more important factor in estimating eating quality of chops cooked to 63°C than pH, with both pH and marbling contributing equally when cooking to 71°C.

Efecto del uso de harina de semilla de Nacascolote (Caesalpinia coriaria) en el curtido de cueros de bovino, Chiquimula, Guatemala

El trabajo es respuesta a que en el curtido de cueros se usan químicos como el cromo, altamente contaminante al medio ambiente, por otro lado, se utilizan productos vegetales como corteza de roble y quebracho método destructivo del árbol. Determinar la dosis de harina de semilla de Nacascolote que en la curtiembre de cueros proporcione los mejores rendimientos. Para el desarrollo del experimento se utilizó 0.75, 1.00, 1.25 y 1.50 g. de harina de nacascolote/g. de cuero, con un diseño de bloques al azar y la prueba de medias LSD, las variables evaluadas fueron el peso(g) y grosor (mm). Las variables sensoriales, textura, resistencia al doblez y frote, uniformidad, adherencia al acabado,brillo, impermeabilidad y grado de curtiembre, analizadas con la prueba de Friedman, usando un panel de expertos en el curtiembre. Los resultados indicaron que el peso final evidencia que el tratamiento de 1.0 g. harina/g. de cuero,presentó diferencia significativa (P

Self-Disgust within Eating Disordered Groups: Associations with Anxiety, Disgust Sensitivity and Sensory Processing.

This study aimed to assess the relationship between self-disgust and sensory processing within eating psychopathology. Five hundred and ninety-one women with a self-reported diagnosis of anorexia nervosa, bulimia nervosa or who had no previous history of an eating disorder completed a battery of online questionnaires measuring disgust, emotion and sensory variables. Those with an eating disorder reported significantly higher rates of self-disgust than those with no history of disordered eating. In groups of women with self-reported bulimia, self-disgust was associated with sensation avoidance and sensation seeking. Within the group with anorexia nervosa, self-disgust was associated with low registration and sensation seeking. This report is the first to examine the expression of the emotion self-disgust within eating psychopathology and examine associations of this factor with sensory processing. The emotion self-disgust needs to be further examined to understand its possible role in the onset and maintenance of disordered eating. Copyright © 2017 John Wiley & Sons, Ltd and Eating Disorders Association.