Background: Caesarean section is an operative process whereby the fetuses after end of 28th weeks are delivered through incision on abdominal and uterine wall. This excludes delivery where fetus lying free in cavity following rupture or secondary pregnancy. The first operation carried out a patient referred to as primary caesarean section. When subsequent pregnancies, it repeat used cases vagin...

OBJECTIVE This report describes the application of scapular elevation taping (SET) using kinesio tape to elevate the scapula and treat upper trapezius (UT) muscle tenderness in a patient with scapular depression syndrome. METHODS The patient was a 22-year-old man who had scapular depression and severe tenderness of the right UT. We performed SET for 2 months, 4 days a week, for an average of ...

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account v...

Tenderness is considered as the most important quality determinant of meat. Calcium chloride application has been shown to improve tenderness by regulating endogenous proteinases. This study was designed to determine the effect of 300 mM calcium chloride injection on myofibrillar structures, caspase activities and shear force in longissimus muscles of bulls during postmortem storage of 7 days. ...

Sides of the 40 selected carcasses were alternately assigned to both conventional chilling and cold boning (CB) or hot boning (HB). Fabrication of CB sides took place after overnight chilling (20 h postmortem) and subsequent carcass grading, while fabrication of HB sides occurred on the day of slaughter within 60 min of exsanguination. Five muscles were removed, including the longissimus lumbor...

Beef inside round subprimals were injected with a 200 mM calcium chloride (CaCl2) solution at 5% (wt/wt) to determine its effects on beef steak palatability and quality traits. Alternating subprimals from the right and left sides were selected for injection of CaCl2 or not injected to serve as a control. After 7 d of postmortem storage, 2.5-cm-thick steaks were cut from each subprimal for consu...

The potential application of a new laser air puff system to assess poultry meat tenderness was investigated. Ninety broilers were deboned at either 1.25, 4, or 24 h postmortem. The raw breast fillets were scanned on a conveyor belt longitudinally by a laser distance sensor to obtain overall shape profiles and scanned again with a pressurized source of air (206.8 kPa). The 2 resulting profiles w...

OBJECTIVE To clarify the pathophysiology of hemiplegic shoulder pain by determining the frequency of abnormal shoulder physical diagnosis signs and the accuracy of self-report. DESIGN Prospective inception cohort. SETTING Academic inpatient stroke rehabilitation service. PARTICIPANTS Consecutive admissions (N=46) to stroke rehabilitation service. INTERVENTIONS Not applicable. MAIN OUT...

Fifty-two Angus x Gelbvieh rotationally crossed virgin, ovariectomized, or single-calf heifers were slaughtered after 100 d on a high-concentrate diet. Heifers from each treatment were approximately 31, 33, or 35 mo of age, and they produced 31 A, 5 B, and 16 C maturity carcasses. Because of the small number, B maturity carcasses were not included in this study. Number of A maturity carcasses d...

Intrinsic quality attributes of beef, and especially its tenderness, depend not only on post-mortem factors associated with meat ageing, but also on muscle characteristics of live animals, which themselves depend on genetic, nutritional and rearing factors. Different breeds or different genotypes of the same breed mainly differ by the characteristics of their connective tissue (content and solu...