The sensitivity and specificity of the forced oscillation technique in the diagnosis of bronchoconstriction in children.

OBJECTIVE: The forced oscillation technique (FOT) is a useful diagnostic respiratory system for children. However, the final value of the FOT in the diagnosis of bronchoconstriction is still open. The aim of the study was to evaluate the sensitivity and specificity of the FOT vs. body plethysmography tests in the measure of bronchoconstriction in asthmatic children. MATERIALS AND METHODS: A total of 102 children aged 2 to 6 years diagnosed with early-onset asthma and 52 healthy controls were included in this prospective, randomized study. All asthmatic patients and healthy controls underwent a basic FOT as one measurement, according to the recommendation of the Resmon Pro FOT. Then, the reversibility test was performed 20 min after the administration of 200 mg salbutamol using the FOT and body plethysmography in all patients. RESULTS: The mean basic Rrs, Xrs and sRaw in asthmatic patients were, respectively, 11.13 ± 1.28 kPa sL-1, -4.6 ± 1.18 kPa sL-1 and 1.72 ± 0.58 kPa s. Similar parameters were significantly better in the control group (p < 0.05). A total of 73 (71.6%) asthmatic patients had a positive test using the FOT according to Calogero. In 4 (7.7%) patients in the control group, a positive test was obtained. In body plethysmography, similar results were reached, with a positive test in 76 (74.5%) study patients and 5 (9.6%) control patients. CONCLUSIONS: A bronchial reversibility test with the use of the FOT is useful for the diagnosis of bronchial asthma, especially with the use of an Rrs parameter, such as the body plethysmography test.

Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat.

This study investigated the effect of marinades in improving the eating quality in ready-to-eat boar meat. Neck chops with fat content below 18.9%, skatole ⩽1.1ppm (range 0.03-1.1) and androstenone ⩽5.6ppm (range 0.01-5.6) were used. In a screening experiment different marinades were tested for their ability to mask boar taint (defined as manure and urine odour and flavour). Liquid smoke and oregano extracts appeared to have the best potential for masking, and were studied in detail. Results from the study indicated that marinated chops with skatole content of approximately 0.4ppm appeared similar to castrates in boar taint. Chops with skatole contents above 0.7ppm remained unmasked despite the use of strongly flavoured marinades. Unmarinated chops served at 60°C were more tainted than those served at 15°C, but scored lower for boar taint when reheated, although the concentrations of androstenone and skatole remained the same. The fat content of the chops was not well correlated to the perception of boar taint. The attributes manure and urine were correlated with the level of skatole, but urine attribute was not a good indicator of the androstenone level.

Prediction of sensory characteristics of beef by near-infrared spectroscopy.

Sensory hardness, tenderness and juiciness of M. Longissimus dorsi muscles from 10 beef carcasses at three ageing stages were predicted by near-infrared (NIR) spectroscopic analysis in the reflection (NIRR) and transmission modes (NIRT) during 14 days ageing at 2°C. Predicting the sensory variables hardness and tenderness from NIRR measurements using principal component regression (PCR), yielded correlation coefficients in the range 0·80-0·90. The root mean square errors of prediction for the predictions of hardness and tenderness were in the range 0·5-0·7, given in sensory assessment units. Juiciness was not well predicted. Prediction of sensory variables from NIRT measurements did not give satisfactory results. Including samples from all carcasses, cows and young bulls in the models resulted in good predictions from NIRR measurements of frozen and thawed samples. However, the best prediction results were generally obtained from separate calibrations of the samples from the bulls. The potential of NIR spectroscopy in the prediction of sensory variables in whole meat needs to be further investigated on a larger number of samples with different breeds, animals and process treatments included.

The effect of evaporative air chilling and storage temperature on quality and shelf life of fresh chicken carcasses.

The effect of evaporative air chilling on quality of fresh chicken carcasses was compared with air chilling as reference method. Cooling efficiency and total heat loss were significantly higher for evaporative air chilling. The chilling method was of great importance for weight loss. Chicken chilled in cold air lost considerably more weight than chicken cooled by evaporative air chilling; the difference was 1.8%. The chilling method also affected the skin color and the amount of moisture on skin surface. After evaporative air chilling, the chicken carcasses had a lighter color and more water on the back and under the wings. The moisture content in skin and meat, cooking loss, and pH were not affected by chilling method. Odor attributes of raw chicken and odor and flavor attributes of cooked chicken did not show any significant differences between the two chilling methods. The shelf life of chicken stored at 4 and -1 C were not affected significantly by chilling method. Storage time and temperature appeared to be the decisive factors for sensory and microbiological quality of fresh chicken carcasses.

Lipid oxidation in frozen, mechanically deboned turkey meat as affected by packaging parameters and storage conditions.

Mechanically deboned turkey meat (MDTM) was stored in different packaging materials (film produced with natural antioxidant (alpha-tocopherol) or synthetic antioxidant) at -20 degrees C for 12 mo in a vacuum, modified atmosphere, or air. One-half of the samples were thawed at 4 degrees C for 24 h after 1 mo of storage and then refrozen. Oxidative rancidity was evaluated during storage by measuring the development of 2-thiobarbituric acid reactive substances (TBARS), and hexanal, a volatile oxidation product. Vacuum- and modified atmosphere-packaged samples had lower TBARS values and hexanal content than air-packaged samples with corresponding treatments. Hexanal content and TBARS values increased with storage time, and the highest levels were obtained after 6 mo of storage. The largest increase was obtained with presence of oxygen. Mechanically deboned turkey meat stored in packages where a natural antioxidant (alpha-tocopherol) was used in production of one of the PE layers, had, in almost every instance, the lowest TBARS values and hexanal content when stored in vacuum or modified atmosphere. However, this difference was not statistically significant. Neither TBARS values nor hexanal content showed dependency of the temperature profile (frozen or frozen/thawed/refrozen) during storage.

[Closed intramedullary stabilization of femoral shaft fractures with Eder's nails]. / Zamknieta, sródszpikowa stabilizacja zlaman trzonu kosci udowej pretami Endera.

Forty-one femoral shaft fractures were treated with flexible Ender nails which were introduced through the great trochanter without reaming of the medullary canal. There was one case of intraoperative femoral neck fracture. No wound infection or osteomyelitis occurred. Axial and rotational malalignment was always due to technical errors. All fractures united at an average of 12 weeks. Transverse fractures, short oblique and those with "unicortical" comminution proved to be stable after Ender nailing, while cases with "bicortical" comminution had tendency for bone shortening and often required additional procedures.