Meat species speciation is important to validate the quality and quantity of meat and meat products. It helps in prevention of adulteration of inferior quality meat into superior quality which is in practice since long back. The adulteration in the meat trade is a vulnerable issue and sometime creates serious medico-legal and vetero-legal complications. So handling of meat trade with authentici...

AIM The aim of this study was to assess whether oral hygiene-related self-efficacy is correlated with current oral hygiene and might influence the outcome of oral hygiene instruction. MATERIALS AND METHODS Hundred and twenty-six patients filled out questionnaires about oral hygiene-related self-efficacy, general self-efficacy, oral hygiene-related knowledge and demographic variables. Plaque a...

conclusions there was a moderate level of knowledge, practices, perceives and beliefs in nurses and students for the importance of hand hygiene. compliance with the importance of hand hygiene in infection control is complex, and perceptual factors concerning hand hygiene, in addition to an individual’s knowledge could affect the behaviors related to hand hygiene compliance. background the curre...

abstract: different techniques have been employed to improve the technological properties of meat. one of the most important techniques is adding proteolytic enzymes which could simultaneously increase the tenderization and solubility of meat proteins. the purpose of this investigation was to study the effect of different levels of the enzyme ficin on ovine and bovine meat and to determine the ...

Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate ...

to investigate the relationship between chemical composition of meat from the carcass cuts and thewhole carcass, 48 nine-month-old randomly selected ram lambs of ghezel and mehraban (24 rams per breed)were used in a trial arranged as a 2 × 2 factorial experiment with two breeds and two feeding levels (high andlow), in a completely randomized design. after 80 days, all animals were slaughtered a...

Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for developing ready to eat meat products. Intensively reared young male buffalo meat showed higher moisture, collagen solubility, sarcomere length, myofibrillar fragmentation index and water holding capacity than meat from the other animals. A hig...

The American Dental Education Association (ADEA), Section on Dental Hygiene Education, Competency Development Committee drafted the competency statements presented in this document. This committee had representation from both baccalaureate and associate degree dental hygiene programs. It also included representation from dental hygiene, clinical, social and basic sciences, and the American Dent...

BACKGROUND Oral hygiene is inconsistent among patients with cancer and is a national patient care issue. To promote comfort and nutritional status, oral hygiene for patients with cancer is important. OBJECTIVES The purpose of this study was to develop an evidence-based oral hygiene educational module (EM) for nursing and patient care technician (PCT) staff to promote consistent oral hygiene p...

Fatty acids composition in edible parts of Blue Swimming Crab (Portunus pelagicus) caught in the Persian Gulf close to the Bushehr Province were investigated. Among saturated fatty acids (SFA), the 16:0 and 18:0 fatty acids were the most two dominant fatty acids in meat tissues that analyzed. 18:1n-9 and 16:1n-7 were the major fatty acids among the MUFAs of male and female crab. The main PUFAs ...