"Chilled" pork--Part II. Consumer perception of sensory quality.

The objective of this study was to compare consumer perception of the sensory quality of grilled Canadian pork destined for Japanese and domestic markets, with particular reference to export selection criteria imposed by Japanese importers and transportation conditions. Consumers from Quebec, Canada tasted local and export quality pork subjected to "chilled" (aged 43 days at -1.7 °C) or conventional ageing (5 days at 3.1 °C). Consumers' scores (out of 10) were higher (P<0.05) in the "chilled" than conventionally aged pork for tenderness (6.8 vs 5.7), juiciness (6.6 vs 6.0), taste liking (6.4 vs 5.9) and overall acceptability (6.7 vs 6.1). When informed that the conventionally aged, domestic quality pork was destined for the domestic market, consumer scores increased significantly (P<0.05). No effect of information was observed on the perception of the 'chilled' export quality meat, perhaps a consequence of the high sensory quality observed prior to labelling.

"Chilled" pork--Part I: Sensory and physico-chemical quality.

Chilled meat exportation comprises chilling within 48 h post-mortem to temperatures <0 °C without freezing and holding under these conditions for several weeks. The effects of this ageing on sensory quality of pork are unknown and hence the objective of this study was to compare the sensory quality of Canadian pork as found in an export (Japan) market and locally. Regardless that the Japanese market's quality criteria were met, pork sorted on-line differed (P<0.05) from that for the domestic market only for lightness, exudate and cooking loss; no differences in intramuscular fat content were observed. Overall, a trained panel scored weaker pork and meat flavours and odours in the export than the domestic pork as a result of either the quality by selection if roasted or the ageing (-1.7 °C, 43 days exported chilled or 3.1 °C, 5 days domestic) if grilled or shabu shabu. Grilled pork was also more tender, sweeter and had stronger caramel flavour with the chilled ageing.

Evaluation of the analgesic efficacy of EMLA cream in volunteers with differing skin pigmentation undergoing venipuncture.

BACKGROUND AND OBJECTIVES: Lidocaine/prilocaine cream (EMLA) applied to intact skin for 60 minutes has been shown to reduce venipuncture pain. Recent studies have suggested that lidocaine/prilocaine cream is less effective on heavily pigmented skin. The objective of this study was to evaluate the topical anesthetic efficacy of lidocaine/prilocaine cream in volunteers with varying skin pigmentation types. METHODS: Sixty volunteers were enrolled into each of three groups based on skin pigmentation history. Subjects were randomized to receive lidocaine/prilocaine cream onto the antecubital fossa of one arm and placebo cream on the comparable location of the other arm for either 60, 90, or 120 minutes prior to venipuncture. Assessments of perceived pain associated with each venipuncture were made by the subject using a visual analog scale. RESULTS: Lidocaine/prilocaine cream applied for 60 minutes significantly (P < .0001) reduced the pain of venipuncture compared to placebo regardless of the skin pigmentation type. Pain reduction did not differ significantly across skin types (P = .7986). Additional exposure up to 120 minutes did not change the efficacy of EMLA cream. CONCLUSIONS: Lidocaine/prilocaine cream is a safe and effective topical anesthetic for reducing pain associated with venipuncture in individuals, regardless of skin pigmentation.

The use of EMLA cream and 1% lidocaine infiltration in men for relief of pain associated with the removal of genital warts by cryotherapy.

BACKGROUND: Surgical procedures used to remove genital warts (cryotherapy, electrodesiccation) are painful. Attempts to reduce the discomfort of surgery by prior lidocaine infiltration anesthesia are compromised by the pain of the infiltration. OBJECTIVE: Our purpose was to determine the efficacy of topically applied lidocaine/prilocaine cream to reduce the pain of lidocaine infiltration and the pain associated with cryotherapy to remove genital warts. METHODS: Men, scheduled for removal of genital warts by cryotherapy, were randomly selected to receive one of three treatments: (1) lidocaine/prilocaine cream application, (2) 1% lidocaine infiltration, and (3) lidocaine/prilocaine cream application followed by infiltration of 1% lidocaine. RESULTS: Application of lidocaine/prilocaine cream for 15 minutes markedly reduced the pain of lidocaine infiltration. The combination of lidocaine/prilocaine cream followed by infiltration of 1% lidocaine gave greater pain relief from the cryotherapy than did either anesthetic alone. CONCLUSION: The application of lidocaine/prilocaine cream as an adjunct to lidocaine infiltration reduced the pain of infiltration and the pain associated with cryotherapy for the removal of genital warts.