Chronology of anthropogenic impacts reconstructed from sediment records of trace metals and Pb isotopes in Todos os Santos Bay (NE Brazil).

The evolution of the impacts of anthropogenic activities in Todos os Santos Bay was evaluated by profiles of trace metals and Pb isotopes determined in sediment cores. Fluxes of metals increased up to 12, 4 and 2 times for Cu, Pb, and Zn, respectively, compared to those recorded in the beginning of the 20th century. Stable Pb isotopes identified a decommissioned lead smelter and burning of fossil fuels as the main sources of Pb. Most metals showed minor to moderate enrichment factors (EF<4), but Cu and Pb were highly enriched (EF=28 and 6, respectively) at the Aratu harbor. Temporal changes in sediments were associated to different activities, namely Pb smelting, burning of fossil fuels, maritime traffic, petroleum related activities, inputs of domestic effluents, and changes in land uses. The effects of the implementation of environmental policies to improve the waters of the bay could not be identified in the evaluated cores.

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.

The objective of this study was to determine the effect of brand and product identification on consumer palatability ratings of ground beef patties. Six treatments were used in the study: 90/10 Certified Angus Beef (CAB) ground sirloin, 90/10 ground beef, 80/20 CAB ground chuck, 80/20 ground chuck, 80/20 ground beef, and 73/27 CAB ground beef. Ground beef was processed into 151.2-g patties using a patty former with 2 consecutively formed patties assigned to blind consumer testing and the following 2 assigned to informed testing. Following cooking to 74°C, patties were cut into quarters and served to consumers. Consumers ( = 112) evaluated samples in 2 rounds for tenderness, juiciness, flavor liking, texture liking, and overall liking. Each trait was also rated as either acceptable or unacceptable. In the first round of testing, samples were blind evaluated, with no information about the treatments provided to consumers, but in the second round, product type and brand were disclosed prior to sample evaluation. Additionally, texture profile and shear force analyses were performed on patties from each treatment. Few differences were observed for palatability traits during blind consumer testing; however, during informed testing, 90/10 CAB ground sirloin was rated greatest ( < 0.05) for all palatability traits other than juiciness. Also, 90/10 CAB ground sirloin had increased ( < 0.05; (consumer informed score - consumer blind score)/consumer blind score) ratings for tenderness (17.4%), juiciness (36.5%), flavor liking (23.3%), texture liking (18.2%), and overall liking (24.7%) due to brand disclosure. Increased ( < 0.05) ratings were found for CAB products for multiple traits due to treatment disclosure, whereas the only non-CAB-branded product that received increased ( < 0.05) ratings during informed testing was 90/10 ground beef for tenderness and juiciness. Texture results indicated that decreased fat level increased hardness, cohesiveness, gumminess, and chewiness. These results indicate that when sampling ground beef without brand and product information, few consumers find differences in eating quality among ground beef treatments; however, when consumers are aware of the brand, fat level, and subprimal blend prior to sampling, these factors have a large impact on consumer eating satisfaction.

The effect of branding on consumer palatability ratings of beef strip loin steaks.

The objective of this study was to determine the influence of knowing the brand or USDA grade on consumer palatability ratings of beef strip loin steaks. Strip loins were selected to represent 5 USDA grades and brands, USDA Select, Choice, Prime, Certified Angus Beef (CAB; upper 2/3 Choice), and Select, from carcasses of cattle classified as Angus on the basis of phenotype. After 21 d of aging, 2.5-cm-thick steaks were cut, consecutively cut steaks were paired for consumer evaluation. Consumer panelists ( = 112) evaluated samples for tenderness, juiciness, flavor liking, and overall liking. Additionally, consumers rated each palatability trait as either acceptable or unacceptable. Samples were fed in 2 rounds on the same day: blind and informed testing. In the first round, blind testing, consumers were served 1 sample from each treatment, with no product information provided. In the second round, consumers were informed of the brand or quality grade prior to sampling. During blind testing, CAB rated similar ( > 0.05) to Choice for all palatability traits; however, CAB rated greater ( < 0.05) than Choice for all traits during informed testing. Additionally, Angus Select and Select were rated similar > 0.05) for all traits when tested blind, but Angus Select was rated greater ( < 0.05) than Select for flavor and overall liking when brand was declared. When comparing blind and informed ratings, Angus Select and CAB had greater ( < 0.05) ratings for juiciness, flavor liking, and overall liking, and Prime had increased ( < 0.05) ratings for flavor liking and overall liking because of brand disclosure. However, ratings for Choice and Select samples were unaffected ( > 0.05) when brand was disclosed. Brand knowledge increased ( < 0.05) the percentage of Prime samples rated as acceptable for flavor and the percentage of Angus Select samples rated as acceptable for flavor and overall liking. Conversely, there was no difference ( > 0.05) in the percentage of Choice and Select samples rated as acceptable for all palatability traits. These data indicate that Prime, CAB, and Angus Select steaks receive an increase in consumer palatability perception, or "brand lift," which does not occur for Choice and Select beef.

Shelf life of fresh meat products under LED or fluorescent lighting.

Enhanced pork loin chops, beef longissimus lumborum steaks, semimembranosus steaks (superficial and deep portions), ground beef, and ground turkey were displayed under light emitting diode (LED) and fluorescent (FLS) lighting in two multi-shelf, retail display cases with identical operating parameters. Visual and instrumental color, internal product temperature, case temperature, case cycling, thiobarbituric acid reactive substances (TBARS), and Enterobacteriaceae and aerobic plate counts were evaluated. Under LED, beef products (except the deep portion of beef semimembranosus steaks) showed less (P<0.05) visual discoloration. Pork loin chops had higher (P<0.05) L* values for LED lighting. Other than beef longissimus lumborum steaks, products displayed under LED lights had colder internal temperatures than products under FLS lights (P<0.05). Under LED, pork loin chops, ground turkey, and beef semimembranosus steaks had higher (P<0.05) values for TBARS. LED provides colder case and product temperatures, more case efficiency, and extended color life by at least 0.5d for longissimus and semimembranosus steaks; however, some LED cuts showed increased lipid oxidation.

Joubert syndrome: a model for untangling recessive disorders with extreme genetic heterogeneity.

BACKGROUND: Joubert syndrome (JS) is a recessive neurodevelopmental disorder characterised by hypotonia, ataxia, cognitive impairment, abnormal eye movements, respiratory control disturbances and a distinctive mid-hindbrain malformation. JS demonstrates substantial phenotypic variability and genetic heterogeneity. This study provides a comprehensive view of the current genetic basis, phenotypic range and gene-phenotype associations in JS. METHODS: We sequenced 27 JS-associated genes in 440 affected individuals (375 families) from a cohort of 532 individuals (440 families) with JS, using molecular inversion probe-based targeted capture and next-generation sequencing. Variant pathogenicity was defined using the Combined Annotation Dependent Depletion algorithm with an optimised score cut-off. RESULTS: We identified presumed causal variants in 62% of pedigrees, including the first B9D2 mutations associated with JS. 253 different mutations in 23 genes highlight the extreme genetic heterogeneity of JS. Phenotypic analysis revealed that only 34% of individuals have a 'pure JS' phenotype. Retinal disease is present in 30% of individuals, renal disease in 25%, coloboma in 17%, polydactyly in 15%, liver fibrosis in 14% and encephalocele in 8%. Loss of CEP290 function is associated with retinal dystrophy, while loss of TMEM67 function is associated with liver fibrosis and coloboma, but we observe no clear-cut distinction between JS subtypes. CONCLUSIONS: This work illustrates how combining advanced sequencing techniques with phenotypic data addresses extreme genetic heterogeneity to provide diagnostic and carrier testing, guide medical monitoring for progressive complications, facilitate interpretation of genome-wide sequencing results in individuals with a variety of phenotypes and enable gene-specific treatments in the future.

Recurrent de novo mutations implicate novel genes underlying simplex autism risk.

Autism spectrum disorder (ASD) has a strong but complex genetic component. Here we report on the resequencing of 64 candidate neurodevelopmental disorder risk genes in 5,979 individuals: 3,486 probands and 2,493 unaffected siblings. We find a strong burden of de novo point mutations for these genes and specifically implicate nine genes. These include CHD2 and SYNGAP1, genes previously reported in related disorders, and novel genes TRIP12 and PAX5. We also show that mutation carriers generally have lower IQs and enrichment for seizures. These data begin to distinguish genetically distinct subtypes of autism important for aetiological classification and future therapeutics.

Effects of subprimal type, quality grade, and aging time on display color of ground beef patties.

A factorial design was used to evaluate the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum-storage aging times before processing (7, 21, and 42d) ground beef patty display color attributes. Patties from chuck roll and Premium Choice subprimals had brighter red visual color scores, less discoloration, and higher L*, a*, b*, and chroma values than those from knuckle and Select subprimals, respectively. With an increased display time, patties became darker red, more discolored, and had decreased L*, a*, b*, and chroma values. Therefore, aging Premium Choice chuck rolls for less time (fewer than 21d) could maximize display color life.

Efficacy of home-style dehydrators for reducing Salmonella on whole-muscle chicken.

Home-style dehydrators commonly used by consumers have limited relative humidity (RH) and temperature control. To evaluate the effect of dehydrator load on temperature and RH and subsequent reduction of Salmonella on whole-muscle chicken, chicken breasts were rolled and cut into samples (1 to 2 mm thick, 6 by 6 cm(2)) and inoculated with a five-strain Salmonella cocktail. The samples were allowed to air dry for 15 min and then were loaded into home-style three-tray (3T) or five-tray (5T) dehydrators, with 12 chicken pieces per tray. No difference (P > 0.05) was observed in RH or temperature between the 3T and 5T dehydrators. Peak RH was 38% and gradually deceased to 8.5% after 6 h of drying. Temperatures peaked at 57 °C after 6 h of drying. Dehydrator load had no effect (P > 0.05) on lethality for Salmonella. A reduction of 3.3 ± 0.2 log CFU/cm(2) was observed after 6 h of drying. However, sample location affected Salmonella reduction (P < 0.05). Samples from the bottom tray had a 1.5-log reduction, whereas samples from the top and middle trays had 4.1- and 3.9-log reductions, respectively. The water activity of samples after 6 h of drying was 0.71 ± 0.17 regardless of tray location or dehydrator type. When chicken was dried in home-style dehydrators, increasing the dehydrator load did not increase RH or achieve greater Salmonella lethality. Tray location had a significant impact on Salmonella lethality. Adequate reduction of Salmonella on chicken was not achieved when chamber temperatures were below 57 °C with limited RH throughout drying.

Evaluation of sample preparation methods for water activity determination in jerky and kippered beef: a research note.

Commercially available packaged whole muscle beef jerky, chopped and formed beef jerky, and kippered beef steak were obtained from retail stores to determine the effect of two sample preparation methods on water activity (a(w)). Intact samples were prepared by cutting product into a hexagonal shape with a 3.2 cm diameter. Diced samples were prepared by cutting the product into 0.4 x 0.4 cm squares. Whole muscle jerky a(w) was higher (0.016 units; P<0.001) using the intact method compared to the diced method. There was no difference (P>0.05) in a(w) levels between the two preparation methods for chopped and formed jerky or kippered beef steak. An intact sample preparation method is recommended for a(w) determination of whole muscle jerky to obtain a more conservative value, especially if a(w) is near the margin of safety.

Feeding zilpaterol hydrochloride to calf-fed Holsteins has minimal effects on semimembranosus steak color.

To determine the effects of feeding zilpaterol hydrochloride (ZH) for 0, 20, 30, or 40 d (ZH0, ZH20, ZH30, ZH40) on semimembranosus (SM) steak color and color stability in 3 packaging systems, SM subprimals were removed from 60 calf-fed Holstein steers 24 h postmortem. A 7.62-cm-thick portion was removed from each subprimal and stored (2 degrees C) for 21 d; then two 2.54-cm-thick steaks were cut, overwrapped with polyvinyl chloride (PVC) film, and assigned to 0 or 3 d of display. Remaining portions of the subprimals were vacuum packaged for 10 d and then enhanced (10% with a solution containing 0.3% sodium chloride, 0.35% phosphate, and 0.05% rosemary extract), cut into steaks, packaged in high-oxygen (HO-MAP) or carbon monoxide (CO-MAP) modified atmosphere packaging (MAP), and assigned to 0, 3, or 5 d (HO-MAP) or 0 or 9 d (CO-MAP) of display. Panelists evaluated the deep and superficial portions of SM steaks for initial color, display color, discoloration, pH, L*, a*, b*, hue angle, and saturation indices. Feeding duration did not affect (P > 0.05) initial color scores of steaks in PVC. Steaks displayed in PVC from ZH20 or ZH30 diets were slightly brighter and less discolored than the ZH40 treatment. For enhanced steaks in HO-MAP, ZH20 steaks were darker on d 5 (P < 0.05) and more discolored (P < 0.05) on d 3 through 5 than all other diet treatments. For enhanced steaks from steers fed ZH40 and in CO-MAP, the deep and superficial SM tended (P > 0.05) to have improved display color compared with other dietary regimens; however, steaks in CO-MAP from all feeding durations had less than 20% metmyoglobin through d 9 of display. Overall, feeding ZH20 might result in steaks with slightly less color stability when packaged in HO-MAP; however, feeding ZH20 or ZH30 to calf-fed Holstein steers will yield steaks that have equal to or more desirable color traits when packaged in PVC or CO-MAP. Regardless of ZH feeding regimen, HO-MAP and CO-MAP extended the color life of the SM. The CO-MAP system minimized color differences between the superficial and deep portions of the SM muscle and extended total case life compared with traditional and HO-MAP packaging.

Effects of zilpaterol hydrochloride feeding duration on crossbred beef semimembranosus steak color in aerobic or modified atmosphere packaging.

The objective of this research was to determine the effects of feeding zilpaterol hydrochloride (ZH) for 0, 20, 30, or 40 d before slaughter (ZH0, ZH20, ZH30, or ZH40, respectively) on semimembranosus (SM) color development and stability. A 7.62-cm-thick portion was removed from 60 beef steer SM subprimals and stored (2 degrees C) for 21 d; then two 2.54-cm-thick steaks were cut, overwrapped with polyvinyl chloride (PVC) film, and assigned to 0 or 3 d of display. Remaining portions of the subprimals were stored in a vacuum for 10 d and then enhanced 10% to a meat concentration of 0.3% sodium chloride, 0.35% phosphate, and 0.05% rosemary extract. Steaks were packaged in a high-oxygen (HO-MAP) or carbon monoxide (CO-MAP) modified atmosphere and assigned to 0, 3, or 5 d (HO-MAP) or 0 or 9 d (CO-MAP) of display. The deep (DSM) and superficial (SSM) portions of steaks were evaluated for initial color, display color, discoloration, pH, L*, a*, b*, hue angle, and saturation indices. For steaks in PVC, no differences (P > 0.05) occurred in initial or discoloration color scores because of ZH feeding duration. The enhanced SSM steaks from ZH20 in PVC were brighter red (P < 0.05) than SSM steaks from ZH40 in PVC. The DSM in PVC had less (P < 0.05) pH and paler (P < 0.05) color than the SSM. Display color scores for the DSM of PVC steaks were brighter red (P < 0.05) than the SSM initially (d 0 and 1), but the DSM discolored faster (P < 0.05) than the SSM on d 1 to 3. The SM steaks from steers fed ZH20 or ZH30 were slightly brighter and less discolored during display in PVC than the ZH40 diet. For enhanced steaks in HO-MAP, the DSM of ZH20 and ZH30 diets displayed 4 d and the DSM of ZH20 displayed 5 d was a brighter (P < 0.05) red than the DSM from ZH40. At display d 1 and 5, the SSM of ZH20 steaks in HO-MAP was a brighter (P < 0.05) red than SSM steaks from ZH40. The SSM of ZH40 HO-MAP steaks was darker (P < 0.05) red on d 3 than the SSM from other diets. For enhanced steaks in CO-MAP, ZH30 steaks were brighter (P < 0.05) red than ZH0 or ZH40 steaks on d 0 and 9 of display. Steaks in CO-MAP from all feeding durations were less than 20% discolored through d 9. The DSM was lighter (P < 0.05) than the SSM on d 0 for steaks packaged in HO-MAP and CO-MAP. Feeding cattle ZH for 20 or 30 d will yield steaks with color characteristics equal to or better than steaks from control cattle, whereas feeding ZH for 40 d will likely produce less desirable meat color traits.

Mesoscale iron enrichment experiments 1993-2005: synthesis and future directions.

Since the mid-1980s, our understanding of nutrient limitation of oceanic primary production has radically changed. Mesoscale iron addition experiments (FeAXs) have unequivocally shown that iron supply limits production in one-third of the world ocean, where surface macronutrient concentrations are perennially high. The findings of these 12 FeAXs also reveal that iron supply exerts controls on the dynamics of plankton blooms, which in turn affect the biogeochemical cycles of carbon, nitrogen, silicon, and sulfur and ultimately influence the Earth climate system. However, extrapolation of the key results of FeAXs to regional and seasonal scales in some cases is limited because of differing modes of iron supply in FeAXs and in the modern and paleo-oceans. New research directions include quantification of the coupling of oceanic iron and carbon biogeochemistry.

Physicochemical and microbiological properties of selected rice flour-based batters for fried chicken drumsticks.

Rice flour-based batter (RFBB) formulations for chicken drumstick coating were developed as an alternative for traditional wheat flour-based batter (WFBB). Physicochemical properties and storage stability of selected RFBB were evaluated and compared to WFBB. Batter pickup of RFBB formulated in combination with oxidized corn starch and methylcellulose (MC) was not significantly different from that of WFBB. In contrast, batters with only rice and corn flour (60:40% flour weight) exhibited significantly higher pickup. Rice flour batter with 15% oxidized corn starch had the lowest batter pickup. All RFBB exhibited (P < 0.05) lower oil absorption than WFBB. The TBA values of RFBB and WFBB increased (P < 0.05) with increased frozen storage time at -40 C for 90 d. The RFBB with MC exhibited the lowest TBA values, whereas WFBB had the highest values. Microstructural analysis revealed that freezing caused structural deterioration of all batters, but the RFBB with MC exhibited less freezing tolerance than other samples. The total plate counts of immediately fried or frozen fried chicken stored for 90 d were less than 1 log cfu/g sample. The RFBB with 5% oxidized corn starch and MC can replace WFBB on fried drumsticks. Additionally, RFBB results in a healthier product due to lower fat absorption.

Glacial/interglacial variations in atmospheric carbon dioxide.

Twenty years ago, measurements on ice cores showed that the concentration of carbon dioxide in the atmosphere was lower during ice ages than it is today. As yet, there is no broadly accepted explanation for this difference. Current investigations focus on the ocean's 'biological pump', the sequestration of carbon in the ocean interior by the rain of organic carbon out of the surface ocean, and its effect on the burial of calcium carbonate in marine sediments. Some researchers surmise that the whole-ocean reservoir of algal nutrients was larger during glacial times, strengthening the biological pump at low latitudes, where these nutrients are currently limiting. Others propose that the biological pump was more efficient during glacial times because of more complete utilization of nutrients at high latitudes, where much of the nutrient supply currently goes unused. We present a version of the latter hypothesis that focuses on the open ocean surrounding Antarctica, involving both the biology and physics of that region.

Phosphate depletion in the western North Atlantic Ocean.

Surface waters of the subtropical Sargasso Sea contain dissolved inorganic phosphate (DIP) concentrations of 0.2 to 1.0 nanomolar, which are sufficiently low to result in phosphorus control of primary production. The DIP concentrations in this area (which receives high inputs of iron-rich dust from arid regions of North Africa) are one to two orders of magnitude lower than surface levels in the North Pacific (where eolian iron inputs are much lower and water column denitrification is much more substantial). These data indicate a severe relative phosphorus depletion in the Atlantic. We hypothesize that nitrogen versus phosphorus limitation of primary production in the present-day ocean may be closely linked to iron supply through control of dinitrogen (N2) fixation, an iron-intensive metabolic process. Although the oceanic phosphorus inventory may set the upper limit for the total amount of organic matter produced in the ocean over geological time scales, at any instant in geological time, oceanic primary production may fall below this limit because of a persistent insufficient iron supply. By controlling N2 fixation, iron may control not only nitrogen versus phosphorus limitation but also carbon fixation and export stoichiometry and hence biological sequestration of atmospheric carbon dioxide.

Detecting holocene changes in thermohaline circulation.

Throughout the last glacial cycle, reorganizations of deep ocean water masses were coincident with rapid millennial-scale changes in climate. Climate changes have been less severe during the present interglacial, but evidence for concurrent deep ocean circulation change is ambiguous.

Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat.

Previously frozen ostrich meat was evaluated over 28 days to determine the refrigerated shelf life. Intact steaks and ground meat from three ostrich carcasses were vacuum-packaged, frozen to -40°C for 5 days, and stored in a 0°C walk-in cooler. Instrumental analysis of CIE L*a*b* values indicated that ostrich meat was very dark in color, initially and over time. Microbial growth stayed slightly below 1.0 × 10(7) CFU/g for up to 21 days of refrigerated storage. Sensorially evaluated color showed an increase (p <0.05) in darkness over time. Percentage of browning increased (p<0.05) over time from 1% initially to 55% for intact steaks and 75% for ground meat by 28 days. Sensory aroma scores significantly (p<0.05) changed over time, with unacceptable aroma occurring by 14 days. Previously frozen, vacuum-packaged ostrich meat stored under refrigerated conditions should be used within 10 days.

Characteristics of the deep ocean carbon system during the past 150,000 years: SigmaCO2 distributions, deep water flow patterns, and abrupt climate change.

Studies of carbon isotopes and cadmium in bottom-dwelling foraminifera from ocean sediment cores have advanced our knowledge of ocean chemical distributions during the late Pleistocene. Last Glacial Maximum data are consistent with a persistent high-SigmaCO2 state for eastern Pacific deep water. Both tracers indicate that the mid-depth North and tropical Atlantic Ocean almost always has lower SigmaCO2 levels than those in the Pacific. Upper waters of the Last Glacial Maximum Atlantic are more SigmaCO2-depleted and deep waters are SigmaCO2-enriched compared with the waters of the present. In the northern Indian Ocean, delta13C and Cd data are consistent with upper water SigmaCO2 depletion relative to the present. There is no evident proximate source of this SigmaCO2-depleted water, so I suggest that SigmaCO2-depleted North Atlantic intermediate/deep water turns northward around the southern tip of Africa and moves toward the equator as a western boundary current. At long periods (>15,000 years), Milankovitch cycle variability is evident in paleochemical time series. But rapid millennial-scale variability can be seen in cores from high accumulation rate series. Atlantic deep water chemical properties are seen to change in as little as a few hundred years or less. An extraordinary new 52.7-m-long core from the Bermuda Rise contains a faithful record of climate variability with century-scale resolution. Sediment composition can be linked in detail with the isotope stage 3 interstadials recorded in Greenland ice cores. This new record shows at least 12 major climate fluctuations within marine isotope stage 5 (about 70,000-130,000 years before the present).

Low Blank Preconcentration Technique for the Determination of Lead, Copper, and Cadmium in Small-Volume Seawater Samples by Isotope Dilution ICPMS.

A simple low-blank method is described for the analysis of Pb, Cu, and Cd in seawater using Mg(OH)(2) coprecipitation and isotope dilution inductively coupled plasma mass spectrometry (ICPMS). Here, 20-40 µL of 9 M aqueous NH(3) is mixed into a 1.3 mL seawater sample spiked with enriched isotopes of Pb, Cu, and Cd. After centrifugation, the supernatant is discarded and the Mg(OH)(2) precipitate dissolved in 100 µL of 5% HNO(3) for ICPMS analysis. This method is simple, accurate, and precise, with detection limits of Pb = 1.3 pM, Cu = 39 pM, and Cd = 5.0 pM and blanks of Pb = 0.62 pM, Cu = 27 pM, and Cd = 6.0 pM. The method is demonstrated by oceanographically consistent profiles of these trace metals at an ocean station in the eastern North Atlantic.