Time of dehairing alters pork quality development

Studies investigating the effect of scald time on pork quality are confounded with time of dehairing. To understand better pork quality development and two-toning in hams, twenty-four carcasses were assigned to an 8- or 16-min dwell time prior to the dehairing, with or without scalding (n = 6 per trt). Semimembranosus (SM) muscles were collected following dehairing and at 24 h postmortem. Protracted time to dehair improved ultimate pH (pH_u; P < 0.005) and reduced (P < 0.05) color variation. One hundred forty-two carcasses were then subjected to protracted (control, 10-min) dwell times (15-min, or 20-min) in an industrial setting. Lightness was improved with 15-min dwell times compared to control, however 20-min dwell decreased the pH_u (P < 0.001), increased lightness (P < 0.05), and percent purge (P < 0.001) in the SM. Also, lightness of the longissimus muscle (LM) increased (P < 0.001) with dwell time. These data show time to dehairing impacts pork quality development and suggest dehairing may be critical to quality development in a muscle-dependent manner.

Effect of cassava starch structure on scalding of dough and baking expansion ability

Fermented cassava products are important starchy food staples in South America. The quality of the products is affected by the baking expansion ability of the dough, which is in turn influenced by the starch fermentation process and drying method employed. We investigated the structural properties of cassava starch after different fermentation and drying treatments, and the effect of starch structure on scalding of dough and baking expansion ability. Fermentation combined with either exposure to sunlight or UV light treatment resulted in high cassava starch baking expansion. Moreover, we observed decreased crystallinity and increased disordered crystalline regions with lower molecular weight in the two types of starch-fermented combined with sunlight or UV light treatment-and both appeared to have a continuous network structure and polarized cross in scalded dough, which are conducive to holding gas and losing water, thus promoting high baking expansibility.

Effect of ionized calcium on bacteria contamination in chicken carcass under slaughter process

The purpose of this study was to determine the effect of ionized calcium on bacteria cross contamination on chicken carcass and meat during the slaughter process. Compared to the control group, colony of E. coli was not observed on medium containing 0.5% ionized calcium. Cross contamination of bacteria on carcass surface of fresh chicken was increased as the number of scalding was increased. Cross contamination of bacteria on carcass surface of fresh chicken was lower in the 0.5% ionized calcium scalding treatment group than that in the control group. Bacteria colony count on chicken meat surface after cooling water treatment was increased as the storage period was increased. Bacteria colony count was lower in the 0.5% ionized calcium treatment group than that in the control group.

Critical limits for the control points for halal poultry slaughter

This study proposes critical limits (CL) for control points for halal slaughter (CPHS). Previously, 6 control points (CP) were determined, and CL for these 6 CPHS are suggested based on: 1) a literature survey for the CL for CP 1 (poultry breeding, rearing, and poultry feed) and CP 2 (welfare of poultry during transportation and lairage); 2) a field survey of slaughter plants in Kuantan (Malaysia) for CP 3 (immobilization), CP 4 (slaughter), CP 5 (time for full bleed-out), and CP 6 (washing and packaging); and 3) controlled experiments to refine the CL for CP 3, 4, and 5. The CL for CP 1 focused on stress reduction during rearing and use of substances that could compromise poultry meat wholesomeness. The CL for CP 2 emphasizes humane best-practices for handling poultry during lairage. The CL for CP 3 suggests a gap of 5 s between 2 shackles if only one shackler is employed and shackling times of <1 min for live chickens. In countries permitting water-bath electrical stunning of halal poultry, the stunning current needed to induce unconsciousness must be defined for the breed and bird size but not cause any chicken deaths. The CL for CP 4 mandates the recitation of the tasmiyah (the invocation), which if done for every chicken, will require ≥5 s between stunning and neck cutting. The CL for CP 4 also includes information about the slaughter knife. In CP 5 the recommended minimum time between neck cutting and scalding is 9.5 min. Finally, the CL for CP 6 emphasizes good supply chain hygiene and zero adulteration from haram species and substances.

Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates†

Scalding of hide-on bob veal carcasses with or without standard scalding chemical agents typically used for hogs, followed by an 82.2°C hot water wash and lactic acid spray (applied at ambient temperature) before chilling, was evaluated to determine its effectiveness in reducing Shiga toxin-producing Escherichia coli surrogate populations. A five-strain cocktail of rifampin-resistant, nonpathogenic E. coli surrogates was used to inoculate hides of veal carcasses immediately after exsanguination (target inoculation level of 7.0 log CFU/100 cm²). For carcasses receiving no scalding treatments, spraying with 82.2°C water as a final wash resulted in a 4.5-log CFU/100 cm² surrogate reduction, and an additional 1.2-log CFU/100 cm² reduction was achieved by spraying with 4.5% lactic acid before chilling. Scalding hide-on carcasses in 60°C water (no chemicals added) for 4 min in a traditional hog scalding tank resulted in a 2.1-log CFU/100 cm² reduction in surrogate levels, and a subsequent preevisceration 82.2°C water wash provided an additional 2.9-log CFU/100 cm² reduction. Spraying a 4.5% solution of lactic acid onto scalded, hide-on carcasses (after the 82.2°C water wash) resulted in a minimal additional reduction of 0.4 log CFU/100 cm². Incorporation of scalding chemicals into the scald water resulted in a 4.1-log CFU/100 cm² reduction (1.9 log CFU/100 cm² greater than scalding without chemicals) in the surrogate population, and the first 82.2°C wash provided an additional 2.5-log CFU/100 cm² reduction. Application of antimicrobial interventions did not affect the carcass temperature decline during chilling, the pH decline, or the color characteristics of the ribeye or the flank of the bob veal carcasses.

[Thermal injuries : Clinical and acute management in pediatric practice]

BACKGROUND

Each year 30,000 children suffer from burn injuries in Germany and 2000 of these children must be treated in special pediatric burn centers. Approximately two thirds of these children are less than 4 years old, 70% of thermal injuries are due to scalding with hot liquids.

OBJECTIVES

The aim of this article is to give an overview of the characteristics of pediatric burn trauma with recommendations for initial treatment, surgical therapy as well as follow-up treatment.

CONCLUSION

Physicians are especially challenged by pediatric burn injuries which can cause lifelong stigma by scarring and other physical defects. The treatment of pediatric thermal injuries should be performed in clinics with expertise in treating pediatric burns to achieve optimal results.

[Surgical treatment of burns : Special aspects of pediatric burns]

BACKGROUND

Treatment of pediatric burn patients is very important because of the sheer frequency of burn wounds and the possible long-term ramifications. Extensive burns need special care and are treated in specialized burn centers.

OBJECTIVES

The goal of this work is to present current standards in burn therapy and important innovations in the treatment of burns in children so that the common and small area burn wounds and scalds in pediatric patients in day-to-day dermatological practice can be adequately treated.

MATERIALS AND METHODS

Analysis of current literature, discussion of reviews, incorporation of current guidelines.

RESULTS

Burns in pediatric patients are common. Improvement of survival can be achieved by treatment in burn centers. The assessment of burn depth and area is an important factor for proper treatment. We give an overview for outpatient treatment of partial thickness burns. New methods may result in better long-term outcome.

CONCLUSIONS

Adequate treatment of burn injuries considering current literature and guidelines improves patient outcome. Rational implementation of new methods is recommended.

The comparison of the effects of hot milk and hot water scald burns and factors effective for morbidity and mortality in preschool children

PURPOSE

Scald burns are the leading cause of burns in children, especially in those younger than 5 years of age, however, they are easily preventable. Our aim in this study was to emphasise the importance and impact of scald burns caused by hot milk.

METHODS

A total of 334 patients below seven years of age were included in this study. Of these, 252 were admitted with acquired hot water scald burns (Group 1) and 82 with hot milk scald burns (Group 2) between August 2009 and September 2010. Demographic data of the patients were retrospectively investigated.

RESULTS

The depth of the burns was determined to be higher in Group 2 (p < 0.001). The total burnt body surface area in Group 1 and Group 2 were 17.1 ± 12.3 and 16.3 ± 10.9 (p = 0.99), respectively. Skin grafting was performed in 23 patients in Group 1 and 16 patients in Group 2 (p = 0.01) and complications developed in three patients in Group 1 and in five patients in Group 2 (p = 0.01). The mean length of hospital stay was 9.1 ± 7.4 days in Group 1 and 14.9 ± 9.8 days in Group 2 (p < 0.001) and the mortality rates were similar between the two groups.

CONCLUSIONS

More emphasis should be placed on the effects of hot milk scalding due to its ominous clinical course and the high healthcare costs associated with this type of scalding. We believe that taking simple precautions would help reduce the physical, psychological effects and financial consequences of hot milk scalds.

Effects of early enteral glutamine supplementation on tight junctions in intestinal mucosa of scalded rats

AIM: To investigate the protective effects of early enteral glutamine supplementation on the barrier function of intestinal mucosa in scalded rats and explore the mechanism underlying such protective effects.

METHODS: Healthy adult SD rats were subjected to a 30% TBSA third-degree scald injury to develop a rat model of scald injury. Scalded rats were then randomly divided into EN and EN plus Gln group, respectively. Rats in the EN group were fed standard enteral nutrition (Nutrison Multi Fibre) while those in the EN plus Gln group were fed standard enteral nutrition plus Gln. On days 1, 4, 7 and 10 after scald induction, plasma D-lactic acid levels were analyzed by ultraviolet spectrophotometry, the expression of Occludin protein was detected by Western blot, and the expression of ZO-1 mRNA was determined by RT-PCR.

RESULTS: Serum D-lactic acid level was elevated in response to scald induction. The levels of D-lactic acid in the serum of rats in the EN group did not return to normal within the period of observation of this study, whereas those in the EN plus Gln group returned to normal on day 4 after scald induction (4.5 ± 0.8 mg/L vs 3.8 ± 0.6 mg/L). Semiquantitative Western blot analysis showed that the expression of Occludin protein in intestinal mucosa of rats in the EN plus Gln group showed an initial rise, followed by a decline. On days 4 and 7, the expression level of Occludin protein in intestinal mucosa of rats in the EN plus Gln group were significantly higher than those in the EN group (1.18 ± 0.14 vs 0.79 ± 0.09 and 1.59 ± 0.16 vs 1.12 ± 0.13, respectively; both P < 0.05). In both groups, the expression levels of ZO-1 mRNA on day 1 significantly declined when compared with pre-induction values (0.71 ± 0.19 and 0.76 ± 0.17 vs 1.00, both P < 0.05). On day 4, a significant difference was noted in the expression levels of ZO-1 mRNA between the two groups (1.17 ± 0.16 vs 0.76 ± 0.15; P < 0.05) though no significant differences were found at other time points.

CONCLUSION: Early enteral glutamine supplementation is superior to standard enteral nutrition in promoting the expression of Occludin protein and ZO-1 mRNA in intestinal mucosa and improving the barrier function of intestinal mucosa.