Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles.

The aim of this study was to evaluate differences in the physicochemical characteristics, fatty acid profiles and volatile compounds of different muscle types ( (SM), (BF) and (ST)) used to produce dry-cured Bísaro ham. Sixteen dry-cured hams were used. The physicochemical parameters were significantly affected by the muscle type, with the differences being mainly related to the different drying degrees and the intramuscular fat and collagen contents of the fresh muscles.

Zn(PO) shell effects on Zn uptake and cellular distribution of root applied ZnO NPs.

Touted benefits of nanoparticle-based fertilizers include enhancing crop nutrition by fortifying fruits or grains with nutrient metals and reducing environmental impacts of fertilizer use. However, the properties of the nanoparticles (NPs) and application routes required to achieve these benefits are not yet established. This study examined how a Zn-phosphate shell on ZnO NPs (ZnO_Ph NPs) affected root uptake, cellular distribution, transformation, and translocation of Zn in pepper plants (), and compared the efficacy of root- to foliarly-applied NPs.

Efficacy of Nintendo Switch Rehabilitation Program for Older Adults: A Quasi-Experimental Study.

To evaluate the effectiveness of Nintendo Switch videogames in promoting the rehabilitation of institutionalized older adults. This quasi-experimental study with a control group followed Strengthening the Reporting of Observational Studies in Epidemiology guidelines to ensure methodological quality. The study included 27 institutionalized older adults aged 60 or over at risk of falling, with a Performance-Oriented Mobility Assessment (POMA) score of 19-28 points.

Use of Technologies in Promoting Adolescent Mental Health: A Scoping Review.

Technologies such as mobile apps, online platforms, virtual reality, and artificial intelligence have been explored to support adolescent mental health. Issues of accessibility, effectiveness, privacy, and equity need to be assessed to determine the true impact of these technologies. This review offers insights for health-care professionals, researchers, and technology developers aiming to improve adolescents' mental wellbeing.

Effects of a Self-Management Program on Adults with Stroke: A Quasi-Experimental Study.

Background: Stroke is a leading cause of death and disability, underscoring the importance of effective self-management programs to improve the quality of life for survivors.

Objectives: This study investigates the impact of the ComVida (Bridges-PT) self-management program on self-efficacy, physical function, health-related quality of life, and emotional state of stroke survivors in Portugal.

Methods: A quasi-experimental study was conducted with 28 participants from hospital and community settings.

Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception.

The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat's color, water holding, and texture. Postmortem anomalies can result in deviations from this intrinsic quality.

Strategies to Reduce Salt Content: PDO and PGI Meat Products Case.

The reduction of sodium chloride (NaCl) content, commonly known as salt, in processed meat products is one of the objectives of health organizations and government authorities to achieve healthier products. This reformulation of traditional meat products with protected designations poses more constraints, as they have a more consolidated quality image and less margin for change, since consumers appreciate the products for their unique sensory characteristics. The aim of this work is to present some of the strategies that have been explored to obtain meat products with low sodium content.

Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality.

The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and "cachaços" were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process.

Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl.

Background: Glasswort represents a novel alternative to KCl for replacing sodium in meat products. To evaluate the effects of Na reduction on the quality changes of a traditional dry cured belly due to storage, fresh bellies were dry-salted with 2% NaCl (BCON), with 2% of a mixture containing 50% NaCl and 50% KCl (BKCl) or with 1% of a mixture of 90% NaCl and 10% powdered glasswort (BGW), dry-cured, sliced, vacuum packaged and stored under refrigeration for 60 days.

Results: The BKCl and BGW bellies were lower in sodium by one-third to one-half compared to BCON (with 1.

Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder.

The purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal's diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the effect of different curing times (fresh shoulder, 6 months curing, and 12 months curing). For this purpose, forty shoulders were used, followed by a cold nitrite-free curing process with controlled humidity and temperature, according to the flowchart of a company that implements highly stringent standards in terms of food safety and quality. Samples were evaluated for their physicochemical composition and lipid profile.

Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology.

The aims of this study were to describe and compare the meat quality characteristics of male and female kids from the "Serrana" and "Preta de Montesinho" breeds certified as "Cabrito Transmontano" and reinforce the performance of near-infrared reflectance (NIR) spectra in predicting these quality characteristics and discriminating among breeds. Samples of ( = 32; sixteen per breed; eight males and eight females) were used. Breed significantly affected meat quality characteristics, with only color and fatty acid (FA) (C12:0) being influenced by sex.

Responses of soil microbiome to copper-based materials (nano and bulk) for agricultural applications: An indoor-mesocosm experiment.

The foreseen increasing application of copper-based nanomaterials (Cu-NMs), replacing or complementing existing Cu-agrochemicals, may negatively impact the soil microbiome. Thus, we studied the effects on soil microbiome function and composition of nano copper oxide (nCuO) or copper hydroxide NMs in a commercial (Kocide®3000) or a lab-synthetized formulation (nCu(OH)) or bulk copper hydroxide (Cu(OH)-B), at the commonly recommended Cu dose of 50 mg(Cu)kg soil. Microbial responses were studied over 28 days in a designed indoor mesocosm.

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins.

Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory traits and consumers' acceptance of dry-cured loin are still limited. A preliminary study was conducted on the effect of sex type (surgical castrated male pigs and immunocastrated male and female pigs, at approximately 140 kg in weight and 7 months of age) and animal diet (pea vs.

Effect of a Zinc Phosphate Shell on the Uptake and Translocation of Foliarly Applied ZnO Nanoparticles in Pepper Plants ().

Here, isotopically labeled ZnO NPs (ZnO NPs) and ZnO NPs with a thin Zn(PO) shell (ZnO_Ph NPs) were foliarly applied (40 μg Zn) to pepper plants () to determine the effect of surface chemistry of ZnO NPs on the Zn uptake and systemic translocation to plant organs over 6 weeks. Despite similar dissolution of both Zn-based NPs after 3 weeks, the Zn(PO) shell on ZnO_Ph NPs (48 ± 12 nm; -18.1 ± 0.

Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

This study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveiled distinct peaks associated with significant components, such as proteins, lipids and water.

Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites.

Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives.

Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"?

This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and "cachaço". A total of 40 Bísaro breed animals were allocated to four treatments, along with a control group (T1-control, T2-crude olive cake, T3-centrifugation two phases, T4-exhausted, and T5-exhausted with 1% of olive). Various extraction methods (centrifugation, pressing, and exhaustion) were employed for the olive cake used.

SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology.

This study evaluates the ability of the near infrared reflectance spectroscopy (NIRS) to estimate the aW, protein, moisture, ash, fat, collagen, texture, pigments, and WHC in the (LTL) of Bísaro pig. Samples ( = 40) of the LTL muscle were minced and scanned in an FT-NIR MasterTM N500 (BÜCHI) over a NIR spectral range of 4000-10,000 cm with a resolution of 4 cm. The PLS and SVM regression models were developed using the spectra's math treatment, DV1, DV2, MSC, SNV, and SMT ( = 40).

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder () as a Partial NaCl Replacer.

Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodium in dry-cured meat product have been tested, although the followed approaches sometimes result in undesirable characteristics concerning flavor, texture and mouthfeel.

EMG Signal Processing for the Study of Localized Muscle Fatigue-Pilot Study to Explore the Applicability of a Novel Method.

This pilot study aimed to explore a method for characterization of the electromyogram frequency spectrum during a sustained exertion task, performed by the upper limb. Methods: Nine participants underwent an isometric localized muscle fatigue protocol on an isokinetic dynamometer until exhaustion, while monitored with surface electromyography (sEMG) of the shoulder's external rotators. Firstly, three methods of signal energy analysis based on primer frequency contributors were compared to the energy of the entire spectrum.

Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders.

The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were added during the dry-curing process. This process increased protein, fat, ash content, and pH, with a decrease in moisture and water activity (p < 0.

Effect of Blood Flow Restriction Technique on Delayed Onset Muscle Soreness: A Systematic Review.

: The effect of the blood flow restriction technique (BFR) on delayed onset muscular soreness (DOMS) symptoms remains unclear. Since there is no consensus in the literature, the aim of the present study is to systematically identify and appraise the available evidence on the effects of the BFR technique on DOMS, in healthy subjects. : Computerized literature search in the databases Pubmed, Google Scholar, EBSCO, Cochrane and PEDro to identify randomized controlled trials that assessed the effects of blood flow restriction on delayed onset muscular soreness symptoms.

The effectiveness of Sustained Natural Apophyseal Glide on Flexion Rotation Test, pain intensity, and functionality in subjects with Cervicogenic Headache: A Systematic Review of Randomized Trials.

Objective: To determine the effect of sustained natural apophyseal glide (SNAG) on Flexion Rotation Test, pain intensity, and functionality in subjects with Cervicogenic Headache (CH).

Methods: The research was conducted on five computerized databases PubMed/Medline, Web of Science, PEDro, Lilacs, and Cochrane Library (CENTRAL), using the keywords combination: (sustained natural apophyseal glide OR SNAG OR joint mobilization OR Mulligan) AND (cervicogenic headache) according to PRISMA guidelines. The methodological quality of the included studies was analyzed using the Physiotherapy Evidence Database (PEDro) scale.

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic diet + 10% exhausted olive cake + 1% olive oil) were used to study the effect on carcass traits, physicochemical meat quality and lipid composition of meat and backfat. There were no significant differences between treatments for the conformation measurements performed, except for the length at the seventh and last rib (p < 0.