Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin.

The effect of growing pigs on free-range (FR) or in confinement with three different diets [acorn (A), acorn and grass (A-G) and formulated diet (FD)] on composition, volatile profile and sensory characteristics of dry-cured loin was studied. The FR, A and A-G diets, in comparison with FD, induce a higher α- and γ-tocopherol concentration, which limits the TBARs values at 24h of air exposure. Sixty volatile compounds were identified in the headspace, including 14 aldehydes, 10 hydrocarbons, eight alcohols, five ketones, four furans, four pyrazines, four sulphur compounds, three acids, three esters, three phenols, one pyridine and one pyrrole. Volatiles from amino acid catabolism stressed the difference among batches FR being the batch with the highest level of these compounds. Products from FD showed the lowest fat content and L(∗) value. FR loins obtained the highest scores for appearance, odour and flavour in the rank order test sensory analysis.

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics.

The possibilities of using breaking strength (BS) and energy to fracture (EF) for monitoring textural properties of some cooked meat sausages (chopped, mortadella and galantines) were studied. Texture profile analysis (TPA), folding test and physico-chemical measurements were also performed. Principal component analysis enabled these meat products to be grouped into three textural profiles which showed significant (p<0.05) differences mainly for BS, hardness, adhesiveness and cohesiveness. Multivariate analysis indicated that BS, EF and TPA parameters were correlated (p<0.05) for every individual meat product (chopped, mortadella and galantines) and all products together. On the basis of these results, TPA parameters could be used for constructing regression models to predict BS. The resulting regression model for all cooked meat products was BS=-0.160+6.600∗cohesiveness-1.255∗adhesiveness+0.048∗hardness-506.31∗springiness (R(2)=0.745, p<0.00005). Simple linear regression analysis showed significant coefficients of determination between BS (R(2)=0.586, p<0.0001) versus folding test grade (FG) and EF versus FG (R(2)=0.564, p<0.0001).

Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics.

In order to assess its usefulness for monitoring textural properties of dry fermented sausages (chorizo, salchichon, salami, fuet and mini-fuet) the determination of breaking strength (BS) was evaluated. Texture profile analysis (TPA) and physico-chemical measurements (pH, aw, dry matter, fat content) were also performed. The BS determined by tensile test and TPA analysis produced complementary information that allowed these meat products to be grouped according to four different textural profiles. These profiles were characterized (p<0.05) by the values of BS, hardness, adhesiveness, cohesiveness and springiness. Multivariate analysis confirmed that BS and TPA parameters were correlated significantly (p<0.00005). On basis of these results, TPA parameters could be used to construct regression models to predict BS and therefore, to obtain a more complete textural property description of the dry fermented sausages. The resulting regression model was BS=-0.777+0.728∗adhesiveness-16881∗cohesiveness+1884.61∗springiness+0.042∗hardness (R(2)=0.634, p<0.00005).

Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages.

The effect of the intracellular cell-free extracts (ICFEs) of two bacterial strains (Lactobacillus sakei GO and Bacillus pumilus) on the amino acid catabolism and the sensory properties of dry fermented sausages, was investigated. Extracts were added to sausages alone or in combination with a protease, papain. Amino acid breakdown was monitored by the changes in free amino acids, ammonia and amine content during the ripening process. A 15% decrease in the content of free amino acids was observed in sausages added with the ICFE from L. sakei GO. Furthermore, the extract of L. sakei GO significantly reduced (54-68%) the content of the amino acids considered as precursors of the typical ripened flavour, i.e., valine, leucine and isoleucine. Chemical changes were not reflected in a significant improvement of the sensory quality of sausages added with the ICFEs. The potential use of the bacterial ICFEs studied in the present work for the manufacture of dry fermented sausages, and its comparison with the use of fungal extracts, are discussed.

Epidemiological pattern and risk factors associated with bovine viral-diarrhoea virus (BVDV) infection in a non-vaccinated dairy-cattle population from the Asturias region of Spain.

A survey of bovine viral-diarrhoea virus (BVDV) infection was carried out in a non-vaccinated cattle population from the Asturias region of Spain in 1997 to assess seroprevalence and identify risk factors associated with infection. Twenty-eight herds were included; 529 cows were bled. Information regarding the herd and each animal sampled were recorded through a personal interview with the farmer. The true prevalence was estimated to be 21%. According to the antibody-age profiles and the herd-management characteristics, no persistently infected animals were suspected at that time within the herds sampled. Random-effects logistic regression found two major factors associated with seropositivity: age and cow origin. Results suggested that BVDV infection could be controlled in that area by livestock-trade control (without vaccines). In addition, an increasing risk of abortion was not observed when cows were seropositive to both BVDV and Neospora caninum infections.

Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum.

The effect of inoculation of the "salchichón" (dry fermented sausage) surface with an atoxygenic, proteolytic and lipolytic strain of Penicillium aurantiogriseum and/or the addition of an intracellular cell-free-extract (ICFE) of the same mould on the ripening process was studied. Four batches of salchichón were manufactured: control, superficially inoculated, added with the intracellular cell free extract and combination of both treatments. Superficial mould modified Micrococcaceae counts, pH, free amino acids, lipid fractions, TBARS and some organic acids. The ICFE degraded free amino acids, producing a rise in ammonia. Both treatments combined accelerate the proteolysis and lipolysis of the sausages and also the further amino acid degradation.

Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages.

The aim of the present work was to enhance the degradation of free amino acids in dry fermented sausages as precursors of volatile compounds responsible for the ripened flavour. For this purpose, Lactococcus lactis subsp. cremoris NCDO 763, its intracellular cell free extract (ICFE) and α-ketoglutarate were added to sausages. Papain was also used to increase the amount of free amino acids. When L. lactis was inoculated in sausages, an increase in the proteolytic phenomena was observed. The addition of α-ketoglutarate increased transamination phenomena in batches where it was added. The enhancement of these phenomena determined a noticeable rise in the content of glutamic acid (the main final product in transamination reactions) and a decrease, among other amino acids, of valine and leucine, with the formation of high amounts of their derivatives 2-methylpropanal and 3-methylbutanal. These aldehydes are responsible for the ripened flavour of dry fermented sausages. Sensory analysis showed an improvement of odour and flavour when L. lactis and α-ketoglutarate were combined. On the other hand, the intracellular cell free extract of L. lactis did not show any important activity in relation to amino acid breakdown even when used together with α-ketoglutarate and/or papain.

Seroprevalence of Neospora caninum and abortion in dairy cows in northern Spain.

The seroprevalence of Neospora caninum infection was estimated from a sample of 889 cattle from 43 dairy herds in three counties in the Asturias region of Spain. The true prevalence of infection was estimated to be 30.6 per cent (95 per cent confidence interval (CI) 27.6 to 33.6). Seropositivity was associated with abortion during the previous year (odds ratio (OR)=3.31, P<0.001) and was slightly higher among purchased cattle (37.6 per cent), than among cattle raised on the farm (29.1 per cent) (P=0.078). Seropositive cows were more likely than seronegative cows to have had a seropositive dam (OR=2.3, P=0.011), suggesting that congenital transmission contributed to about 56 per cent of the infections. Herds with a true seroprevalence above 10 per cent had more dogs on the farm, than herds with a lower prevalence (P=0.032). The ORS relating abortion to seropositivity in individual herds ranged from 0.7 to 19, indicating that some herds experienced few abortions caused by N. caninum, while others experienced more abortions due to the organism. Overall, 38.7 per cent of the abortions were estimated to have been attributable to N. caninum.

[Endoscopic approach to the treatment of subperiosteal orbital abscess]. / Abordaje endoscópico para el tratamiento del absceso subperióstico orbitario.

The treatment of orbital complications of nasosinusal processes has seen numerous modifications. Traditionally, cases with purulent collections were treated by external drainage. Currently, the introduction of new optical systems allows such complications to be approached from within the nasal cavity. We report a case of a 3-year-old girl with a subperiosteal orbital abscess secondary to ethmoiditis, which was cured by minimally aggressive endoscopic management and medical treatment.

[Beta-lactamase producing bacteria in the pharyngeal flora of patients with acute pharyngitis]. / Estudio de las bacterias productoras de betalactamasa en la flora faríngea en pacientes con faringitis aguda.

BACKGROUND: Production of beta-lactamase by normal pharyngeal flora could account for penicillin treatment failure in patients with acute streptococcal pharyngitis. The aim of the present investigation was to study the beta-lactamase-producing bacteria (BLPB) in 58 patients with acute pharyngitis, and to investigate the impact of two antibiotics, amoxycillin vs amoxycillin/clavulanic acid in the pharyngeal microflora. METHODS: Rapid antigen detection tests for S. pyogenes and standard microbiologic cultures were performed on simultaneously obtained throat swabs from each enrolled patient. Patients with group A streptococcal pharyngitis (GASP) were randomized in two groups: patients treated with 10 days of oral amoxycillin (group I), and patients treated with 10 days of oral amoxicyllin/clavulanic acid (group II). Patients without GASP and without antibiotic treatment were considered as controls (group III). Cultures were repeated 15 days following the first culture. All of them were processed for aerobic and anaerobic organisms. RESULTS: S. pyogenes was recovered in 25 patients (43.1%) and BLPB were isolated in 64% of the treated patients and in 78% of the non-treated control patients. We observed that the number of patients harboring BLPB did not change significantly in the untreated control group. After treatment we detected a similar increase in the number of patients harboring BLPB in groups I and II. In the present study BLPB were found in more than 70% of the patients and the failure rate was less than 10%. CONCLUSIONS: The results of this study indicate that production of beta-lactamase by pharyngeal organisms does not fully explain the failures of penicillin therapy for acute streptococcal pharyngitis.

Rebdomioma intracardíaco: procedimientos, diagnósticos y tratamiento / Intracardiac rhabdomyoma: diagnostic and treatment

Presentamos 12 casos de rabdomioma intracardíaco. Revisamos la edad, formas clínicas de presentación y los hallazgos en las exploraciones complementarias. El diagnóstico de tumor intracardíaco se hizo por ecocardiografía en 11 casos; un caso con afectación miocárdica difusa fue diagnosticado inicialmente de miocardiopatía hipertrófica. Se indicó tratamiento quirúrgico en 8 casos, por presentar distintas formas de obstrucción al flujo sanguíneo intracardíaco, realizándose en 7. El diagnóstico de rabdomioma se confirmó en 9 casos por estudio histológico. De los 12 casos viven actualmente 8, 5 operados y 3 sin operar, todos asintomáticos cardiológicamente; 5 (62%) presentan manifestaciones neurocutáneas de esclerosis tuberosa