Non-partner sexual violence victimization among female medical undergraduates.

Introduction: Sexual violence against women is a major public health problem around the world. Globally, around 7% of women have experienced sexual violence by a non-partner in their lifetime. Women who have experienced sexual violence are more likely to suffer from a sleep disorder, anxiety disorder, high blood pressure, and symptoms of depression. Sexual violence has been the predecessor of poor mental health of a woman and needs to be addressed by primary care physicians. Objectives: To assess the prevalence and associated factors of non-partner sexual violence in female medical undergraduates. Methodology: This cross-sectional study was conducted on 109 female medical undergraduates over two months. A semi-structured questionnaire was used to collect socio-demographic data and the WHO violence against women instrument Version 10 was used to assess sexual violence. Analysis: Data analyzed using SPSS version 23 (trial version) independent t test, Chi-square test, and Fisher's exact test was applied for inferential purpose. Results: Non-partner sexual violence was reported by 8.3% of the students. It was found that in 33.3% of cases, the perpetrators were other male family members, and in 44.4% of cases male friends of the family. Conclusion: Such a high prevalence of sexual violence is alarming. It is shocking that even in non-partner sexual violence, the perpetrator is not completely unknown to the victims.

Effect of post-mortem handling conditions on the quality of spent hen meat curry.

Study was performed to determine the effect of post-mortem handling conditions on the physico-chemical and sensory attributes of spent hen meat curry. Breast cuts of spent hens were subjected to different postmortem handling conditions before cooking viz; made into small cuts and cooked within 1-2 h of slaughter (condition 1), made into small cuts and cooked after 4-5 h of slaughter (condition 2), made into small cuts immediately after slaughter, stored at 4 ± 1 °C for 12 h and then cooked (condition 3), stored at 4 ± 1 °C for 12 h, made into small cuts and cooked (condition 4). The pH of meat just before cooking due to different stages of rigor development under various conditions differed accordingly. Observed differences in temperature of meat just before cooking were because of different postmortem handling condition variations viz:1,2,3,&4. The associated post mortem changes under different postmortem handling conditions before cooking led to significant variation in Water holding capacity, Water Soluble Protein, Salt Soluble Protein, cooking yield, moisture percentage before cooking and after cooking and also WB shear force value. In general, sensory scores were higher for conditions 4 and 1 as compared to conditions 2 and 3. Results revealed that quality attributes of spent hen meat curry can be improved by following proper post-slaughter handling and processing conditions. To get meat curry of good sensory quality, meat should be cooked preferably within 1-2 h of slaughter or after 10-12 h of storage of intact carcass at 4 ± 1 °C. Cuts should be made just before cooking but cooking after 4-5 h of slaughter should be avoided.