During the last decade an increased incidence of infections and outbreaks attributed to foodborne viruses, in particular noroviruses (NoV), was observed world wide. The awareness of the presence of viruses on food emphasized the need to acquire knowledge regarding the effect of preservation methods upon viruses. Most foodborne viruses cannot be cultured in the laboratory, which hinders studies ...

Citrated platelet-rich plasma (PAP) was kept at cold temperatures or room temperature. After 4 hr or more at these temperatures, the PRPs were warmed 1 hr at 37#{176}C. This prevents the spontaneous aggregation seen in chilled PRP that is stirred immediately after warming. Platelet aggregation in response to connective tissue (CT), epinephrine, and adenosine diphosphate (ADP) was considerably g...

Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects of fast and slow rates of cooking on myofibrillar characteristics and tenderness. The longissimus thoracis (LT) and triceps brachii (TB), long head muscles were removed 45 min after...

Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thi...

As U.S. lamb imports increased relative to domestic production, and the relative share of chilled to frozen lamb imports increased, importers of chilled lamb have become less responsive to domestic and import prices, while the direct opposite is the case for frozen lamb imports. From 1990 to 2003, chilled lamb imports from Australia and New Zealand became less and less responsive to U.S. prices...

INTRODUCTION Chilled saline is commonly used to irrigate the ocular surface after photorefractive keratectomy (PRK) and is often considered by the patients to be uncomfortable. Room temperature (non-chilled) saline may be a safe and less painful alternative. OBJECTIVES To compare pain and visual outcomes after irrigating the ocular surface with chilled saline versus room temperature saline in...