Restoration of the intravertebral stability in Kümmell's disease following the treatment of severe postmenopausal osteoporosis by 1-34PTH-a retrospective study.

Following the 1-34PTH application for conservative treatment of Kümmell's disease, the intravertebral cleft was filled or bridged by the osseous tissue; the radiological evidence of further collapsing was absent. Pain and the neurological disorder were relieved; bone turnover markers, BMD as well as the health-related quality of life were improved. INTRODUCTION: Kümmell's disease (KD) patients with severe osteoporosis were applied by the 1-34PTH; the fracture union and the increased bone mineral density (BMD) following this treatment were retrospectively reviewed. METHODS: Twenty-one postmenopausal osteoporosis (PMOP) patients with KD received at least 6 months of 1-34PTH treatment. The medical records, including clinical evaluation symptoms, radiological evaluation for bone union and the stability of intravertebral vacuum cleft (IVC), BMD, and laboratory examination for osteoporosis recovery and health-related quality of life (HRQOL), were reviewed. RESULTS: From baseline to month 12, visual analog scale decreased from 8.24 ± 0.54 to 1.71 ± 0.56 (P < 0.001) and the modified Japanese Orthopedic Association scores increased from 6.86 ± 1.77 to 10.43 ± 1.29 (P < 0.001). Sagittal CT demonstrated that the IVC was filled or bridged by the osseous tissue in all patients. Within the vertebra, the IVC area (IVCA) decreased from 4.50 ± 2.50 to 0 mm2 (P = 0.001) and the mineralized bone area (MBA) increased from 170.91 ± 102.23 to 259.56 ± 98.60 mm2 (P < 0.001). The area ratio of IVC to vertebra decreased from 0.97 ± 0.46 to 0% (P < 0.001), and the area ratio of mineral bone to vertebra was increased from 32.85 ± 14.51 to 54.97 ± 14.01% (P < 0.001). The kyphosis angle increment was 3.43 ± 1.80°, and the loss rate of anterior border height was 11.14 ± 4.82%. No differences were found in posterior border height and spinal canal diameter. The PINP, ß-CTx, BMD, and Short Form-36 Health Survey scores markedly increased. CONCLUSIONS: In KD patients with severe PMOP, 1-34PTH treatment could alleviate the clinical evaluation symptoms, facilitate the recovery of the intravertebral stability, ameliorate the BMD, and improve the HRQoL.

Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment.

Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was to define and evaluate different modifications of the salting procedure to reduce the salt content variability of an industrial dry-cured ham production. Results showed that magnetic induction (MI) is a valid technology for industrial purposes as it can predict in-line the fat and salt contents of hams with a percentage error of 1.75% and 0.38%, respectively. Modifications of the salting process defined according to raw material characteristics obtained in-line reduced the salt content variability (SD) of the global production from 0.337% to 0.283%. Moreover, a 25% reduction of the salt content variability in hams of similar weight and fat content could be achieved when using a reclassification of the defined categories with MI technology after 6 days of salting. Because of the complexity of the salting process, new tools combined with strategies need to be investigated and developed to overcome the variability coming from other sources than weight and the fat content of hams.

Modelling of salt uptake for salt content standardization in dry-cured ham.

Salt content standardization in dry-cured ham production is complex as there are many factors that influence salt uptake. The aim of this work was to study and model salt uptake as a function of salting time and the characteristics of green ham in two different ham types using a large amount of data obtained from an inline non-invasive characterization technology. The usefulness of these models to standardize the salt content of the industrial production was also evaluated. Magnetic induction technology was used to characterize lean and fatty hams in order to further model the salt uptake using different statistical methods. Salt content increased with the salting time showing an asymptotic behaviour which was lower in fatty hams. The best models were those that considered the salting time, weight, and fat content of hams as model independent variables. These models are helpful for salt content standardization within the industry and can be used to simulate process modifications and avoid the time-consuming and costly trial and error tests.

Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum.

Variability of salt content in dry-cured ham production can pose microbiological food safety issues, especially in salt reduced and/or non-nitrified products. In this regard, computed tomography (CT) could help to non-invasively characterised the product to further adjust the production process and ensure its safety. The aim of this work was to study the application of CT to estimate aw in dry-cured ham to be used by predictive microbiology to evaluate the impact of the production process on the behaviour of Listeria monocytogenes and Clostridium botulinum. Effect of nitrite elimination and fat content of hams was also evaluated. Thirty hams with two different fat content levels were characterised analytically and using CT at different key points in the process. The safety of the process was evaluated by applying predictive microbiology using both analytical and CT data as model inputs. Results showed that nitrite and fat content had an impact on the predicted growth potential of the pathogens evaluated. After the resting period, if no nitrite is added, the time needed for 1 log increase (tinc) of L. monocytogenes would shorten by 26% and 22% in lean and fat hams, respectively. After week 12, important differences on tinc values for C. botulinum were found between both groups of hams (ca. 40% shorter in fat hams). CT can provide reliable pixel-to-pixel information for predictive microbiology to evaluate the growth of relevant pathogens, but further studies are needed to validate this combination as a tool to evaluate the safety of the production process.

Near infrared sensors for the precise characterization of salt content in canned tuna fish.

Non-invasive technologies could help to guarantee quality standards of canned tuna fish. The aim of this study was to investigate the ability of bench-top (FT-NIR) and low-cost (LC-NIR) near infrared spectrometers to determine salt content and texture in canned tuna. Salt content distribution was also investigated using hyperspectral imaging (HSI) and computed tomography. Spectra were acquired on canned tuna and reference analysis performed. Partial least squares regression and discriminant analysis were used to develop salt content predictive and texture classification models. Salt content predictive errors were 0.10%, 0.22% and 0.22% for FT-NIR, LC-NIR and HSI, respectively. Salt content was not always homogeneously distributed in the can which was attributed to the salt content differences between internal and external parts of the tuna fish. Low-cost sensors could be a suitable solution to standardise the production and enable precise nutritional labelling, but more sophisticated algorithms are needed to identify textural defects.

Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development.

The aim of this study was to quantify the effects of different processing parameters on texture development and the incidence of white film and tyrosine crystals in dry-cured ham. Hams were dry-salted for 0.65, 0.8 or 1.0 days/kg. After drying for 45 days at 5 °C, they were dried at 10, 15 or 20 °C until reaching 33% weight loss and, thereafter, dried at 25 °C until reaching 36 or 40% weight loss. The salting time, drying temperature and target weight loss significantly affected the texture and incidence of white film and tyrosine crystals. A beneficial effect of drying at 20 °C on texture was found, which was especially important for low target weight loss (33%). Besides, hams dried at 20 °C and those with 40% weight loss showed higher incidence of tyrosine crystals. Contour plots and predictive models for texture can be used to define optimal processing parameters.

Instrumental texture analysis on the surface of dry-cured ham to define the end of the process.

The end of the elaboration process of dry-cured ham is currently decided by product weight loss and/or by an expert who carries out an evaluation of the tactile texture on the surface. The objective of this study was to define the optimal measurement conditions of an instrumental texture analysis on the surface of the dry-cured ham (ITAS), to define the end of process. 120 dry-cured hams were classified by experts into Hard (appropriate) or Soft (non-appropriate) texture groups and used to perform compression tests using different probes on three anatomical positions. Results showed that the small probe in position 2 gave the most discriminant conditions, providing representative information of the internal texture. Although classification using only weight loss was possible with an accuracy rate of 80.4% or 66.7% depending on the weight loss, the maximum classification accuracy was obtained when using ITAS in combination with weight loss. Further studies at industrial level are needed.

Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl.

The aim of this study was to obtain and compare water desorption isotherms of ground meat containing NaCl (0.107kg NaCl/kg raw-meat dry matter) and/or K-lactate as NaCl substitute at two different levels of molar substitution (30% and 100%). A thin layer of salted ground meat was dried and sampled at pre-determined times. The moisture content of the samples and their water activities (a(w)) were measured at 5°C and 25°C. Results showed that ground meat with NaCl and/or different K-lactate contents had a similar water desorption isotherm for a(w) ranging from 0.7 to 1.0. Below 0.7, the water equilibrium content fell with small decreases in a(w) faster for meat with NaCl than for meat with K-lactate. K-lactate could reduce the excessive hardening at the surface of salted meat products. Experimental desorption isotherms were compared to those estimated using two approaches of the Ross equation. Models provided a good fit for the experimental data.

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters.

The effects of post-resting temperature (5°C, 15°C and 25°C) and drying level (low and high, corresponding to final water contents (w/w) of 57% and 50%, respectively) were evaluated in restructured dry-cured hams. The reduction of NaCl content, with and without the addition of K-lactate as NaCl substitute was also evaluated. Physicochemical and instrumental colour and texture (Stress Relaxation test) parameters and sensory attributes were measured. The main effects of reducing the NaCl addition from 30g/kg to 15g/kg in restructured dry-cured hams were the reduction of saltiness and the increase of a(w), proteolysis and softness. The addition of K-lactate (19.7g/kg) contributed to reduce these effects. Hams from high drying level had a longer processing time and a higher proteolysis index, but lower water content and harder texture. The increase of post-resting temperature to above 5°C reduced the processing time and the metallic flavour, but at 25°C restructured hams were spoiled. Therefore, the problems due to the reduction of NaCl to 15g/kg in restructured dry-cured hams can be reduced by adding K-lactate and drying at 15°C (after 3.5months of resting at 5°C) until a final weight loss of around 45% is reached.

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content.

Ten raw hams (from 5 carcasses) were boned and salted either with salt reduction (15g/kg NaCl) or salt reduction with addition of potassium lactate (15g/kg NaCl and 39.74g/kg of a 60% K-lactate solution). Subsequently, the ham pieces were assembled together with transglutaminase, vacuum packed into water-permeable plastic bags and kept at 3°C and 85% RH until reaching above 30% weight losses. The effects of K-lactate addition and the high-pressure (HP) treatment at 600MPa on the physicochemical, instrumental colour and texture (Tensile test) and sensory characteristics of the biceps femoris (BF) muscle were evaluated. The addition of K-lactate did not have a negative effect on colour, flavour or texture of restructured dry-cured hams. The HP treatment increased significantly the pH, L(∗), a(∗) and b(∗) values and the breaking stress, and decreased the water-holding capacity and elasticity (apparent Young's modulus) of BF muscle. The HP treatment also affected significantly the flavour (increasing saltiness, umami and sweetness) and the sensory texture attributes (increasing muscle binding, hardness, gumminess and fibrousness and decreasing adhesiveness and pastiness), as well as slice appearance (increasing brightness and iridescence and decreasing colour homogeneity).

Influence of hypothyroidism on testicular mitochondrial oxidative stress by activating the p38 mitogen-activated protein kinase and c-Jun NH2-terminal kinase signaling pathways in rats.

Thyroid hormone deficiency can impair testicular function. However, knowledge of the effects of mitogen-activated protein kinase (MAPK) pathways on testicular mitochondrial oxidative damage induced by hypothyroidism is still rudimentary. This study aims to explore the possible mechanisms of testicular mitochondrial oxidative damage in hypothyroidism rats. Wistar male rats were randomly divided into control (C), low- (L), and high-hypothyroidism (H) groups (1 ml/100 g body weights (BWs)/day 0, 0.001% and 0.1% propylthiouracil, respectively) by intragastric gavage for 60 days. Blood samples were collected to measure the levels of serum triiodothyronine (T3), thyroxine (T4), and thyroid stimulating hormone (TSH). Testicular mitochondrial homogenates were used to measure the activities of superoxide dismutase (SOD), catalase (CAT), and Ca2+-ATPase as well as protein and mRNA expression of androgen receptor (AR), p38 MAPK, and c-Jun NH2-terminal kinase (JNK). Results showed that the BWs, testes weights, and levels of T3 and T4 were all significantly decreased and the testes coefficient and level of TSH were significantly increased in the H group. There were significant decreases in SOD activity in the H group as well as decreases in CAT and Ca2+-ATPase activities in the L and H groups. Additionally, protein expression of AR decreased significantly and protein expression of phosphorylated p38MAPK and JNK increased significantly in the H group. Therefore, the study suggests that hypothyroidism could affect male reproductive function by disturbing expression of AR, changing the activity of Ca2+-ATPase, inducing oxidative stress and then leading to activation of p38MAPK and JNK signaling in the testicular mitochondria.

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics.

High pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending on the initial textural characteristics. In this study, texture, colour and colour stability were evaluated after pressurization at 600 MPa during 6 min at 7 °C, 20 °C and 35 °C in samples with different textural characteristics (no pastiness, medium and high pastiness groups). HP treatments produced an increase of hardness (F0) and lightness (L*) values and a decrease of softness/pastiness (Y2 and Y90) and redness (a*) values at any processing temperatures. However, the increase of F0 and L* values was more pronounced in non-pasty samples. In samples with high pastiness and softness, HP processing at high temperature (35 °C) reduced the intensity of pastiness. However, texture of hams with non-pasty texture might be negatively affected. Therefore, the optimal temperature of HP processing depends on the textural characteristics of dry-cured hams.

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process.

The present study evaluated the effects of mild thermal treatments at the end of the drying process on physicochemical characteristics and instrumental and sensory texture in dry-cured ham. Experiment 1: effect of thermal treatments (4-46°C) for 4h and 24h. Experiment 2: time effect (4-168h) of thermal treatments at 30°C and 36°C. Both experiments were done on small dry-cured ham dices. Experiment 3: time effect (4-168h) of thermal treatment at 30°C on both instrumental and sensory texture of 4-cm-thick sections of dry-cured ham. The thermal treatment at 30°C for 168h on both dry-cured ham muscle dices (20mm×20mm×15mm) and dry-cured ham sections (4cmthick) decreased softness, adhesiveness and pastiness in BF muscle, without increasing hardness in SM muscle or affecting moisture, a(w) and proteolysis index.

Beliefs and attitudes of butchers and consumers towards dry-cured ham.

The objectives were to evaluate the attitude of butcher and consumer towards soft and pasty texture problems in dry-cured ham and to assess the butcher and consumer behaviour when selecting and purchasing this product. Ninety-nine butchers and 200 consumers were interviewed with 17-question and 20-question surveys, respectively. The texture problems (softness and pastiness) were highly important for both butchers and consumers. The characteristics most frequently considered "important" or "very important" by butchers were processing time, smell/aroma and texture as selection criteria and salty taste and aged/matured flavour as sensory indicators of dry-cured ham quality. According to butchers' opinion, salty taste and their own advice are the factors most frequently considered "important" or "very important" as affecting the consumer's decision to purchase. For the consumer, the sensory attributes were considered more important than extrinsic characteristics when purchasing dry-cured ham.

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.

The effect of six mixtures with 50% molar substitution of KCl (0-50%) and potassium lactate (0-50%) as NaCl substitutes in small calibre fermented sausages on some sensory parameters and on the acceptability was studied. Also, the relationship between sensory profile and consumer acceptability using external preference mapping was investigated. The results showed that as the K-lactate substitution increased, pH, sweetness, crumbliness and pastiness also increased, and piquantness, hardness, cohesiveness, ripened flavour, acid taste and saltiness decreased. However, the treatments prepared with a high level of salt substitution by KCl showed scores of sensory attributes similar to those of the control. Consumer segmentation showed differences in acceptability between genders, place of residence, educational level and age group. Consumers rejected fermented sausages with high K-lactate substitution but not those with a high KCl substitution. External preference mapping split consumers up into four clusters with different preference patterns. According to these results and from a sensory point of view, it is possible to achieve a reduction of 50% of NaCl in small calibre fermented sausages and to obtain a product acceptable to most consumers.

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time.

The aim of this study was to investigate the effect of a 10-day ageing at 30±2°C on the texture of dry-cured hams processed at temperatures up to 18±2°C for 12 months in relation with raw ham pH and salting time. Three pH groups (semimembranosus muscle at 24h post-mortem: Low pH<5.7, Medium pH=5.7⩽pH⩽5.9, and High pH>5.9), three salting times (6d, 10d and 14d) and two ageing temperatures (18°C and 30°C) were investigated. Physicochemical characteristics, instrumental and sensory texture and product sliceability were evaluated on biceps femoris and semimembranosus muscles. Hams with pH(SM24)<5.7 should be avoided in order to reduce the incidence of texture problems in dry-cured ham elaboration. Texture problems are especially important in hams with a reduced salt content that are mechanically sliced (not frozen). A 10-day ageing at 30°C could be useful for reducing the soft texture problems in dry-cured hams processed at temperatures up to 18°C for 12 months without affecting the product flavour.

Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings.

Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants and proteins (pea and collagen) on the water transfer, mechanical and microstructural properties of the wet calcium alginate films. The addition of oil and surfactants tended to reduce the water permeance and the weight loss rate, reaching values between those shown by natural and collagen artificial casings. The addition of proteins did not improve the adherence of the films and it decreased the maximum force of the film at puncture test, which was even lower with the presence of the surfactant E475. The TEM micrographs showed that the differences in mechanical properties are mainly related to the differences in the compaction of the microstructure. Wet alginate films with E475 are envisaged as a substitute of natural and collagen artificial casings in the stuffed meat products industry.

Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl.

The effect of KCl on sorption isotherms was determined on salted minced meat (with 0%, 30% and 100% molar substitution of NaCl by KCl) at 5°C and 25°C and meat from a 3mm thick slice from the surface of dry-cured hams (with 0% and 35% molar substitution of NaCl by KCl) held at 70-75%, 75-80% and 80-85% air relative humidity during the resting period. The sorption isotherms were determined gravimetrically by exposing the meat samples to several atmospheres of known relative humidity controlled by different saturated salts according to the COST90 method. The sorption equipment consisted of a chamber containing 11 containers, covering the water activity (a(w)) range from 0.112 to 0.946 at 25°C. The hermetically closed sorption containers filled with KCl and minced meat samples were irradiated at 3kGrey (gamma irradiation (60)Co). The water content at equilibrium was higher in minced meat with NaCl than in minced meat with KCl (100% molar substitution of NaCl by KCl) at 5°C within the range of 0.4313 and 0.7565 a(w). However, when substitution was 30% in minced meat and 35% in hams the isotherms were similar to isotherm without substitution.

Instrumental evaluation of defective texture in dry-cured hams.

In the first experiment, the effect of the stress relaxation time on texture evaluation of biceps femoris (BF) muscle from dry-cured hams was studied. The specimens were compressed to 25% of their original height and the crosshead speed was 5mm/s. The force decay versus time was recorded and Peleg's model was fitted with different relaxation times. Whatever relaxation time was used, Peleg's model did not describe simultaneously the initial fall of force and the asymptotic tendency of force decay correctly. The initial force and force decay at 2s and at 90s are proposed to assess texture in dry-cured ham. In the second experiment, stress relaxation (SR) and texture profile analysis (TPA) tests were performed on BF and semimembranosus (SM) muscles of 10 hams with abnormal softness and 10 hams with normal texture, at different assay conditions: sample temperature (4°C or 20°C); compression crosshead speed (1mm/s or 10mm/s). The instrumental texture test and the assay conditions that detected defective textures better depended on the muscle considered: for BF muscle the SR test at 4°C and at 1mm/s and for SM muscle the TPA test at 10mm/s at both 4°C or 20°C.

Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions.

The aim of the study was to quantify the effect of meat quality characteristics and some processing conditions on the softness of dry-cured biceps femoris (BF) muscles. The BF muscles were dissected from forty hams and classified according to their pH(BF) into three groups: LpH (pH<5.66), MpH (5.66⩽pH⩽6.00) and HpH (pH>6.00). BF muscles within each pH(BF) group were distributed into three different Salting levels (1%, 2% or 4% of added NaCl). Muscles were salted, vacuum-packed and stored at 3°C for 30 days. The post-salting BF muscles were classified into two intramuscular fat (IMF) levels: Low (IMF<4%) and High (IMF⩾4%). Thereafter, the muscles were divided into two pieces and dried at two of the three different Drying levels (1.5, 2 and 2.5g H(2)O/g desalted dry matter). Then, each piece was divided into two samples that were packed in N(2) and stored at 5°C or 30°C for 1 month. Stress Relaxation was used to evaluate texture. Dry-cured BF muscles with initial pH>6.0, with IMF>4% or with added NaCl levels less than 2% were more prone to show soft texture. Softness in dry-cured muscles can be reduced by applying an ageing temperature of 30°C for 30 days, despite increasing proteolysis. The softness reduction by ageing at 30°C compared with 5°C is expected to be higher when applied to drier samples, which show a smaller increase in proteolysis.