Estudio ADENI-UCI: Análisis de las decisiones de no ingreso en UCI como medida de limitación de los tratamientos de soporte vital / ADENI-UCI Study: Analysis of non-income decisions in ICU as a measure of limitation of life support treatments

Objetivo: Analizar las variables asociadas a las decisiones de rechazo al ingreso en una Unidad de Cuidados Intensivos (UCI) como medida de limitación de tratamiento de soporte vital. Diseño: Prospectivo, multicéntrico. Ámbito: Sesenta y dos UCI de España entre febrero de 2018 y marzo de 2019. Pacientes: Mayores de 18 años a los que se les negó el ingreso a una UCI como medida de limitación de tratamiento de soporte vital. Intervenciones: Ninguna. Variables de interés principals: Comorbilidades de los pacientes, situación funcional previa medida por la escala KNAUS y Karnosfky; escalas pronósticas de Lee y Charlson; gravedad del enfermo medida por las escalas APACHE II y SOFA, motivo que justifica la toma de la decisión, persona a la cual es trasmitida la información; fecha de alta o fallecimiento intrahospitalario, destino al alta hospitalaria. Resultados: Se registraron un total de 2.312 decisiones de no ingreso como medida de limitación del tratamiento de soporte vital (LTSV), de las cuales se analizaron 2.284. El principal motivo de consulta fue la insuficiencia respiratoria (1.080 [47,29%]). La pobre calidad de vida estimada de los enfermos (1.417 [62,04%]), la presencia de una enfermedad crónica grave (1.367 [59,85%]) y la limitación funcional previa de los pacientes (1.270 [55,60%]) fueron los principales motivos esgrimidos para denegar el ingreso. La tasa de mortalidad intrahospitalaria fue del 60,33%. La futilidad del tratamiento se constató como factor de riesgo asociado a mortalidad (OR: 3,23; IC 95%: 2,62-3,99). Conclusiones: Las decisiones para limitar el ingreso en UCI como medida de LTSV se basan en los mismos motivos que las decisiones tomadas dentro de la UCI. La futilidad valorada por el intensivista se relaciona adecuadamente con el resultado final de muerte (AU)

Objective: To analyze the variables associated with ICU refusal decisions as a life support treatment limitation measure. Design: Prospective, multicentrico. Scope: 62 ICU from Spain between February 2018 and March 2019. Patients: Over 18 years of age who were denied entry into ICU as a life support treatment limitation measure. Interventions: None. Main interest variables: Patient comorities, functional situation as measured by the KNAUS and Karnosfky scale; predicted scales of Lee and Charlson; severity of the sick person measured by the APACHE II and SOFA scales, which justifies the decision-making, a person to whom the information is transmitted; date of discharge or in-hospital death, destination for hospital discharge. Results: A total of 2312 non-income decisions were recorded as an LTSV measure of which 2284 were analyzed. The main reason for consultation was respiratory failure (1080 [47.29%]). The poor estimated quality of life of the sick (1417 [62.04%]), the presence of a severe chronic disease (1367 [59.85%]) and the prior functional limitation of patients (1270 [55.60%]) were the main reasons for denying admission. The in-hospital mortality rate was 60.33%. The futility of treatment was found as a risk factor associated with mortality (OR: 3.23; IC95%: 2.62-3.99). Conclusions: Decisions to limit ICU entry as an LTSV measure are based on the same reasons as decisions made within the ICU. The futility valued by the intensivist is adequately related to the final result of death (AU)

ADENI-UCI study: Analysis of non-income decisions in ICU as a measure of limitation of life support treatments.

OBJECTIVE: To analyze the variables associated with ICU refusal decisions as a life support treatment limitation measure. DESIGN: Prospective, multicentrico. SCOPE: 62 ICU from Spain between February 2018 and March 2019. PATIENTS: Over 18 years of age who were denied entry into ICU as a life support treatment limitation measure. INTERVENTIONS: None. MAIN INTEREST VARIABLES: Patient comorities, functional situation as measured by the KNAUS and Karnosfky scale; predicted scales of Lee and Charlson; severity of the sick person measured by the APACHE II and SOFA scales, which justifies the decision-making, a person to whom the information is transmitted; date of discharge or in-hospital death, destination for hospital discharge. RESULTS: A total of 2312 non-income decisions were recorded as an LTSV measure of which 2284 were analyzed. The main reason for consultation was respiratory failure (1080 [47.29%]). The poor estimated quality of life of the sick (1417 [62.04%]), the presence of a severe chronic disease (1367 [59.85%]) and the prior functional limitation of patients (1270 [55.60%]) were the main reasons for denying admission. The in-hospital mortality rate was 60.33%. The futility of treatment was found as a risk factor associated with mortality (OR: 3.23; IC95%: 2.62-3.99). CONCLUSIONS: Decisions to limit ICU entry as an LTSV measure are based on the same reasons as decisions made within the ICU. The futility valued by the intensivist is adequately related to the final result of death.

ADENI-UCI Study: Analysis of non-income decisions in ICU as a measure of limitation of life support treatments. / Estudio ADENI-UCI: Análisis de las decisiones de no ingreso en UCI como medida de limitación de los tratamientos de soporte vital.

OBJECTIVE: To analyze the variables associated with ICU refusal decisions as a life support treatment limitation measure. DESIGN: Prospective, multicentrico SCOPE: 62 ICU from Spain between February 2018 and March 2019. PATIENTS: Over 18 years of age who were denied entry into ICU as a life support treatment limitation measure. INTERVENTIONS: None. MAIN INTEREST VARIABLES: Patient comorities, functional situation as measured by the KNAUS and Karnosfky scale; predicted scales of Lee and Charlson; severity of the sick person measured by the APACHE II and SOFA scales, which justifies the decision-making, a person to whom the information is transmitted; date of discharge or in-hospital death, destination for hospital discharge. RESULTS: A total of 2312 non-income decisions were recorded as an LTSV measure of which 2284 were analyzed. The main reason for consultation was respiratory failure (1080 [47.29%]). The poor estimated quality of life of the sick (1417 [62.04%]), the presence of a severe chronic disease (1367 [59.85%]) and the prior functional limitation of patients (1270 [55.60%]) were the main reasons for denying admission. The in-hospital mortality rate was 60.33%. The futility of treatment was found as a risk factor associated with mortality (OR: 3.23; IC95%: 2.62-3.99). CONCLUSIONS: Decisions to limit ICU entry as an LTSV measure are based on the same reasons as decisions made within the ICU. The futility valued by the intensivist is adequately related to the final result of death.

Sensory quality of lamb following long-term frozen storage.

The study analysed the effect of frozen storage duration (FSD) on lamb sensory quality. Trained panel evaluated Longissimus lumborum aged for 1d in unfrozen carcass plus 3d in modified atmosphere packaging on thawed (1, 9, 15 or 21 month FSD) or refrigerated (0 month FSD) meat. Consumer acceptability test was performed on leg chops (Semimembranosus) kept in the same conditions but those chops for the visual test were retail displayed up to 10d from packaging. FSD differed on texture variables and fresh meat showed intermediate values among thawed meats for trained evaluators. Consumers gave the lowest acceptability to 21 months FSD and preferred 1 month FSD, being all meats 'acceptable'. A third of the population scored fresh meat with the lowest acceptance after consumption, although its visual score remained 'acceptable' 3d longer than most of thawed meats. As thawed and fresh meats were equally preferred at short display, consumer concerns about thawed meat might be reconsidered.

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality.

Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly allocated to four dietary treatments: control, whole linseed (10% linseed), conjugated linoleic acid (CLA) (2% protected CLA), and whole linseed+CLA (10% linseed and 2% protected CLA). Animals were slaughtered at 458±16.6 kg live weight and 11 months of age. Ageing was more significant than diet on most instrumental parameters. Meat from linseed enriched diets had greater drip loss (P⩽0.001) and intramuscular fat (P⩽0.01) than meat from animals fed CLA. Beef aged for 7 and 21 days had lower cooking losses (P⩽0.01) and shear force (P⩽0.001) than beef aged for 1 day. Lightness was affected only by display time. The addition of CLA in the diet increased hue and yellowness, whereas the inclusion of linseed decreased these values, as well as increased redness. Linseed in the diet decreased fat odour (P⩽0.05), but increased beef (P⩽0.01) and liver (P⩽0.05) flavours. Meat aged for 21 days was significantly more rancid (P⩽0.001), even under vacuum storage. Several organoleptic properties were improved with the inclusion of linseed in the diet, whereas they remained unaffected by the inclusion of CLA.

Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers.

A total of 64 intensively reared Friesian steers were used in a 2×2×2 design to study the effects of age of castration (15 days old v. 5 months old), dietary protein level (14.6% v. 16.8%; DM basis) and lysine/methionine (lys/met) ratio (3.0 v. 3.4) on meat quality. The lys/met ratio of 3.0 was reached with supplementation of protected methionine. Animals were slaughtered at a live weight of 443.5 ± 26.2 kg at around 12 months of age. Colour and lipid oxidation were measured in the longissimus thoracis muscle throughout the 14 days of display under modified atmospheric and commercial display conditions. A panel of 17 consumers assessed daily the visual acceptability of the meat on display. A consumer acceptability eating test was also performed with 120 consumers in meat aged for 7 days under vacuum conditions. Lipid oxidation was not influenced by castration age and the protein level in the diet. Castration age did not affect meat colour, but meat from the low protein level diet and the low lys/met ratio showed higher redness (a*) from 3 days of display onwards. Nevertheless, from 6 days onwards, consumer visual acceptability was below the level of acceptance in all treatments, and even from 5 days onwards in those animals that underwent early castration and were fed either a high protein diet or a combination diet low in protein content and high in lys/met ratio. The best accepted treatments throughout the display period were those from late castrated animals fed a low protein diet, probably related to other visual aspects. However, the best accepted meat after consumption was that from late castrated animals fed high protein and high lys/met. The addition of protected methionine to reach lys/met levels of 3.0 did not improve beef acceptability, with the high protein diet being preferred by consumers in terms of palatability in late castrated animals.

Association between functional candidate genes and organoleptic meat traits in intensively-fed beef.

The aim of this study was to assess the associations between the single nucleotide polymorphisms in CAPN1, CAST, DGAT1, FABP4, LEP, RORC and SCD1 genes and the sensory meat quality in an intensively fed commercial population (Charolais, Limousin and Retinta breed). This work carried out analyses on a common Spanish population and evaluated the association between the markers and sensory traits. A total of 161 bulls were allocated to two different feedlots with two different finishing diets. Steaks aged for 7 and 21 days were assessed by both untrained and trained sensory panels. A significant association and allelic substitution effect were observed for markers UoG-CAST, LEP: g.73C>T and SCD1: g.878T>C on different descriptors evaluated by a consumer panel (tenderness and overall acceptability). There are no precedents of these kinds of association studies in a Spanish commercial population. The study suggested that CAST, LEP and SCD1 genes have a potential effect on the different measurements of sensory meat quality.

Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during display.

The study analysed the effect of frozen storage duration (FSD: 0, 1, 9, 15 or 21 months) and display duration (DD: 0-24 h post-slaughter-, 3 and 6 days) in modified atmosphere packaging (MAP) on lamb quality. pH, colour, lipid oxidation, water holding capacity and instrumental texture were performed on Longissimus muscle in displayed fresh and thawed meat. FSD affected all the variables showing lower differences between fresh and 1 month storage than among them and longer FSD. Only cooking losses were not affected by DD in thawed meats. It was observed a general decrease in quality (lower redness and water holding capacity; higher yellowness and lipid oxidation) as FSD or DD increased and only texture was improved over DD being thawed meat more tender. In conclusion, lamb storage at -18°C should not exceed 1 month if thawed meat would be later displayed in MAP while meat would have an acceptable quality up to 21 months without subsequent display.

Antioxidant diet supplementation and lamb quality throughout preservation time.

Diet supplementation (DS) (100, 200, 300ppm vitamin E -VE; 150ppm product rich in flavonoids-PRF; 100+100ppm VE-PRF; no supplementation) effect was evaluated on lamb quality throughout 10days after sampling (preservation time: PT). pH, colour, myoglobin forms and lipid oxidation were analyzed on Longissimus muscle. Trained panellists evaluated colour intensity of chops packaged in modified atmosphere under display up to 12days. PT had a larger effect on quality than DS. DS showed a clear antioxidant effect on lipids, especially at long PT and at high doses of VE. Visual test showed statistical differences among DS from day 4 of display where 200 and 300ppm VE improved visual colour score. In general, supplementation with antioxidants showed better meat quality and diets higher than 100ppm VE showed higher antioxidant capacity than the rest. The PRF diet was similar for a short PT but lower at a long PT. More research on flavonoids is necessary.

Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared.

The effects of castration age, dietary protein level and the dietary lysine/methionine (lys/met) ratio on animal performance, carcass characteristics and meat quality were studied in 64 intensively reared Friesian steers. Animals underwent castration procedures at 15 days old or at 5 months old. Dietary treatments started at 90 days old, with eight animals from each castration age randomly allocated to each treatment: 14.6% v. 16.8% CP (DM basis), and 3.0 v. 3.4 lys/met, on a 2×2×2 design. The recommended ratio of 3.0 was reached with supplementation of protected methionine. Steers were slaughtered at 443.5±26.2 kg live weight when they reached 12 months old approximately. Average daily gain, cold carcass weight or carcass classification were not affected by any studied effect. Muscle moisture (P=0.024), C18:2n-6 percentage (P=0.047), polyunsaturated fatty acid/saturated fatty acid (P=0.049) and n-6/n-3 (P=0.003) were higher in late castrated animals. Both high levels of dietary protein (P=0.008) and lys/met ratio (P=0.048) increased the percentage of muscle in the carcass. A level of 16.8% of CP in the diet also increased the percentage of monounsaturated fatty acids in the intramuscular fat (P=0.032), whereas a ratio lys/met of 3.4 decreased the percentage of saturated fatty acids (P=0.028). Thus, it is recommended using diets with a high protein level (16.8%) and a high lys/met ratio (3.4) in animals slaughtered at a young age, in order to obtain carcasses with high muscle content without negatively affecting productive traits or intramuscular fat composition.

Effects of an enriched housing environment on sensory aspects and fatty-acid composition of the longissimus muscle of light-weight finished lambs.

We analysed the effect of enriched housing on the sensory meat quality and fatty acid composition of longissimus muscle in 60 entire Rasa Aragonesa lambs, housed indoors for 5 weeks in six pens (10 lambs/pen, 0.95 m(2)/lamb, initial weight 17.13±0.18 kg and carcass mean 12.23±0.23 kg); three control pens (barren) and three enriched pens (straw, platform with ramps and a small ramp). The final weight, carcass weight, fatness scores and cooking losses of meat from enriched lambs (EG) were higher and pH 24 was lower (P ≤ 0.05). The EG lambs had more C18:0 and total SFA (P ≤ 0.05). Lamb odour and grass odour were more intense in EG (P ≤ 0.05). Overall liking was higher for EG (P ≤ 0.05) and associated with tenderness (P ≤ 0.0001). The results suggest that environmental enrichment can have effects on fatty acid composition and sensory meat quality.

Effect of production system before the finishing period on carcass, meat and fat qualities of beef.

Twenty Gascon young bulls that had been reared either in intensive conditions (INT) (n=10) with early weaning at 3 to 4 months, or in a traditional extensive (EXT) system (n=10) with weaning at 7 months, were subjected to the same conditions during the 145-day finishing period. Production system before the finishing period did not affect conformation, dressing percentage or morphology of the carcass; nevertheless, tissue composition differed somewhat between the two groups. Display had a stronger effect on meat colour than did production system. Percentage of myoglobin was highest in INT (P≤ 0.001), although meat texture and sensory quality did not differ between rearing conditions. EXT animals had darker, more yellow fat, a higher percentage of n-3 fatty acids (P≤ 0.001), a lower percentage of saturated fatty acids (P≤ 0.05) and a lower n-6/n-3 index (P≤ 0.001) than did the INT-reared animals. Production system before the fattening period might modify some of the characteristics of commercial beef, especially those associated with fat.

Influence of social dominance on production, welfare and the quality of meat from beef bulls.

The aim of this study was to assess the effect of social dominance on some indicators of welfare, production and meat quality of young bulls. A total of 60 bulls of the Gasconne breed, 9 months old, housed indoors were used. Indices of success order were calculated to reflect social dominance of each bull into three ranking categories (low, middle and high). Blood samples were taken to measure cortisol, lactate, glucose, creatine kinase, non-esterified fatty acid and neutrophil/lymphocyte ratio (N/L). M. longissimus samples were analysed in terms of pH, water holding capacity (WHC), texture, colour and sensorial attributes. Social rank influenced cattle stress response, which had an effect on productive performance but not on meat quality traits, with the exception of the sensory traits. These results emphasize the importance of implementing best management practices during pre-harvest handling of cattle in order to modulate any possible risk factor for social stress.

Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kids.

The effects of breed and slaughter weight on chemical composition, fatty acid groups, texture, and sensory characteristics of meat of 141 suckling male kids from 5 Spanish breeds were studied. There was a decrease in texture and lightness and hue angle with the increase of the slaughter weight. Fatty acid composition was correlated with the intramuscular fat content. All the breeds except MO had values of n-6/n-3 ratio below 4, which is the healthy limit recommended, and a low atherogenic index as well as a low intramuscular fat content. A multivariate analysis discriminated light kid, which had the most tender and juicy meat, from heavy kid which had more intense kid and milk odours. Blanca Andaluza and Pirenaica had most tender and juicy meat. The effect of slaughter weight on meat traits should be considered separately for each breed to find the most appropriate meat according to consumers preferences.

A randomised controlled trial for the effectiveness of intra-articular Ropivacaine and Bupivacaine on pain after knee arthroscopy: the DUPRA (DUtch Pain Relief after Arthroscopy)-trial.

PURPOSE: In this double-blinded, randomised clinical trial, the aim was to compare the analgesic effects of low doses of intra-articular Bupivacaine and Ropivacaine against placebo after knee arthroscopy performed under general anaesthesia. METHODS: A total of 282 patients were randomised to 10 cc NaCl 0.9%, 10 cc Bupivacaine 0.5% or 10 cc Ropivacaine 0.75%. Patients received the assigned therapy by intra-articular injection after closure of the portal. Pain and satisfaction were measured at one, 4 h and 5-7 days after arthroscopy with Numerical Rating Scale (NRS) -scores. NSAID consumption was also recorded. RESULTS: One-h NRS-scores at rest were higher in the NaCl group compared with the Bupivacaine group (P < 0.01), 1 h NRS-scores in flexion were higher in the NaCl group compared with the Bupivacaine (P < 0.01) and Ropivacaine (P < 0.01) groups. NRS-satisfaction at 4 h was higher for the Bupivacaine group compared with the NaCl group (P = 0.01). Differences in NRS-scores were significant but low in magnitude. NSAID consumption was lower in the Bupivacaine group compared with the NaCl group (P < 0.01). CONCLUSIONS: The results of this randomised clinical trial demonstrate improved analgesia after administration of low doses of intra-articular Bupivacaine and Ropivacaine after arthroscopy of the knee. Considering reports of Bupivacaine and Ropivacaine being chondrotoxic agents and the relatively small improvement on patient comfort found in this trial, it is advised to use systemic anaesthetic instead of intra-articular Bupivacaine or Ropivacaine for pain relief after knee arthroscopy.

Effect of freezing method and frozen storage duration on lamb sensory quality.

This study assessed the effect of three freezing methods with three frozen storage durations (1, 3, and 6 months) on the sensory quality of lamb. Methods were: air blast freezer, freezing tunnel+air blast freezer, and nitrogen chamber+air blast freezer. Meat was frozen after 48 h of ageing (0-4°C). Fresh meat (72 h ageing at 2-4°C) was used as control. Sensory analyses (trained panel and consumer tests) were performed on loin chops (Longissimus lumborum) after 24 h of thawing. Results from the trained panel test showed that freezing (method and/or storage duration) had no significant effect. Consumers found that freezing affected sensory quality. Cluster analysis for overall acceptability divided the population into four classes with different preference patterns, and none of them showed a significant preference for fresh meat. The small differences between fresh and thawed meat shown in this study should not give consumers concerns about buying frozen meat or consuming thawed meat.

Acute compartment syndrome of the thigh following total knee arthroplasty.

A 62year old man developed a compartment syndrome of the thigh after total knee arthroplasty. Twelve years previously he had a HTO of the same knee complicated by a compartment syndrome of the calf. The clinical diagnosis was confirmed with intracompartmental pressure measurement. Following fasciotomy pressures were normalized and further course was uncomplicated. Compartment syndrome of the thigh is a rare, but potentially devastating, complication following total knee arthroplasty. A previous compartment syndrome of the calf is identified as a risk factor.

Sensory quality of beef from different finishing diets.

Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20 days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher.

Effects of cooling temperature and hot carcass weight on the quality of lamb.

The effects of cooling temperature (CT) (0-2, 2-4, or 4-6 degrees C) and hot carcass weight (HCW) (either or= 12.0 kg) on weight loss (WL) and meat quality were evaluated in 60 lamb carcasses of Rasa Aragonesa breed. Carcasses were exposed to CT throughout 90 h. WL was assessed at 18, 42, 66, and 90 h post-slaughter. pH, colour, instrumental measurement of texture, oxidation, and sensory parameters were evaluated in longissimus thoracis et lumborum aged for 96 h following standard methods. Sensory test involved a trained test panel. No significant interactive effects among the parameters evaluated were detected in the study. The lower the CT, the higher the WL after 90 h in storage (0.25% lost each 2 degrees C decrease), the higher final pH, and the lower lightness, the higher hue and chroma of the meat. Toughness was higher in meat cooled at 2-4 degrees C than in meat cooled at temperatures above or below this range. Neither oxidation nor sensory variables were affected by CT. Regarding on HCW, light carcasses exhibited higher WL (2.39% versus 2.04% after 90 h of cooling), higher final pH, and lower levels of oxidation than did heavier carcasses. Neither colour nor instrumental measurement of texture was affected by HCW. Lamb and fat odour and metallic and acid flavour intensities were significantly greater in the heavier carcasses, although it did not affect overall acceptability. Both CT and HCW should be considered as main effects on lamb quality, especially CT.

Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.

This study evaluated the effect of freezing method (FM) (air blast freezer, freezing tunnel, or nitrogen chamber) and frozen storage duration (FSD) (1, 3, or 6 months) on the instrumental measurements of quality of thawed lamb, aged for a total of 72 h, throughout a 10-d display period, compared to the quality of fresh meat. pH, colour, lipid oxidation, thawing, and cooking losses in Longissimus thoracis and lumborum muscle, were determined following standard methods. FM affected yellowness, FSD redness and thawing losses, and both affected oxidation (increased as freezing rate decreased and/or as storage duration increased). When compared with fresh meat, the main differences appeared on oxidation (where a significant interaction between treatment (3FM x 3FSD + fresh meat) with display duration was detected), and on total losses (thaw + cook losses). Oxidation was lower in fresh meat, but values were not significantly different from those stored frozen for 1 month. Fresh meat had smaller total losses than did thawed meat, but losses were not significantly different from meat frozen in the freezing tunnel and stored frozen for 1 month. Display duration had a greater effect on instrumental quality parameters than did FM or FSD. pH, b*, and oxidation increased, and L* and a* decreased with an increase in the number of days on display. In conclusion, neither freezing method nor frozen storage up to 6 months influenced extensively the properties of lamb when instrumental measurements of quality were measured in meat that had been displayed for 1d after thawing. The small deterioration shown in this study should not give consumers concerns about frozen meat.