Species diversification in Mediterranean mariculture involves various important fish that contribute to the diet of many human populations. These include meagres (Sciaenidae), flatfishes, mullets, and various sparids. Their quality aspects (yields, fillet proximate composition, and lipid quality) are discussed in this review. Their filleting yield is mostly 40-45%. The viscerosomatic index rang...

The functional and physical properties of intact and ground meat were determined during 4 replicate trials on a total of 180 pale [lightness (L*) > 53] and normal (46 < L* < 53) boneless, skinless breast fillets collected from 2 commercial processing plants. At 24 h postmortem, L*, redness (a*), yellowness (b*), and pH were determined on each fillet. The left fillet from each breast was ground ...

IMPORTANCE Correction of the protruded lobule in otoplasty continues to represent an important challenge. The lack of skeletal elements within the lobule makes a controlled lobule repositioning less predictable. OBJECTIVE To present a new surgical technique for lobule correction in otoplasty. DESIGN, SETTING, AND PARTICIPANTS Human cadaver studies were performed for detailed anatomical analys...

BACKGROUND AND OBJECTIVES Keloid scars occur when, compared to normal healing, there is excessive formation of collagen after skin wounds or burns. Different treatments have been tried, though no particular one has been shown to be superior. The objective of this study was to assess the usefulness of the surgical technique originally described as keloid fillet flap in the management of relapsin...

High Intensity Focused Ultrasound (HIFU) can be used for the localized heating of biological tissue through the conversion of sound waves into heat. Although originally developed for human medicine, HIFU may also be used to weaken the attachment of pin bones in fish fillets to enable easier removal of such bones. This was shown in the present study, where a series of experiments were performed ...

Breast fillet quality was evaluated from 37-, 39-, 42-, 44-, 46-, 49-, and 51-d-old broilers after post-chill (PC) aging of the carcass 0, 2, 4, or 6 h and deboning. Fillets were vacuum sealed in cooking bags and heated to an internal temperature of 72 C by submersion in a 95 C water bath. Cook yield was determined as the weight percentage of the fillet remaining after cooking. Texture of the c...

Three experiments were carried out to estimate the optimal ratios of digestible phenylalanine + tyrosine (Phe + Tyr), histidine (His), and leucine (Leu) relative to digestible lysine (Lys) for performance and carcass criteria of Cobb-500 broilers from 8 to 17 d of age. In each experiment, 160 male chicks were allocated to a completely randomized experimental design with eight replicate pens, ea...

During a controlled 6-month study using six replicated water recirculation aquaculture systems (WRASs), it was observed that Rainbow Trout Oncorhynchus mykiss in all WRASs exhibited a higher-than-normal prevalence of side swimming (i.e., controlled, forward swimming but with misaligned orientation such that the fish's sagittal axis is approximately parallel to the horizontal plane). To further ...

The aim of this study was to develop a simple method for the automatic estimation of fat content in salmon fillets by means of image analysis. Salmon fillets have a zebra-like appearance, consisting of white myocommata stripes divided by red-coloured muscle tissue. The stripes contain a high proportion of lipid, and it has previously been shown that the proportion of myocommata in a fillet corr...