Worldwide Research Trends on Milk Containing Only A2 ß-Casein: A Bibliometric Study.

The protein fraction of ß-casein may play a key role in the manifestation of a new intolerance: milk protein intolerance. The most common forms of ß-casein among dairy cattle breeds are A1 and A2 ß-casein. During gastrointestinal digestion of A1 ß-casein, an opioid called peptide ß-casomorphin-7 (BCM-7) is more frequently released, which can lead to adverse health outcomes. For that reason, novel products labelled as "A2 milk" or "A1-free dairy products" have appeared on the market. In this context, a bibliometric analysis on A2 ß-casein research was carried out through the Web of Science (WoS) database. The main objective of this work was to provide an overview of the state of the art in the field of ß-casein A2 by analyzing the number of publications per year, trends in thematic content, the most frequently used terms, and the most important institutions and countries in the field. This bibliometric study showed that a greater effort is needed to determine the possible implications of this novel product for human health and the market.

Predicting Beef Carcass Fatness Using an Image Analysis System.

The amount and distribution of subcutaneous fat is an important factor affecting beef carcass quality. The degree of fatness is determined by visual assessments scored on a scale of five fatness levels (the SEUROP system). New technologies such as the image analysis method have been developed and applied in an effort to enhance the accuracy and objectivity of this classification system. In this study, 50 young bulls were slaughtered (570 ± 52.5 kg) and after slaughter the carcasses were weighed (360 ± 33.1 kg) and a SEUROP system fatness score assigned. A digital picture of the outer surface of the left side of the carcass was taken and the area of fat cover (fat area) was measured using an image analysis system. Commercial cutting of the carcasses was performed 24 h post-mortem. The fat trimmed away on cutting (cutting fat) was weighed. A regression analysis was carried out for the carcass cutting fat (y-axis) on the carcass fat area (x-axis) to establish the accuracy of the image analysis system. A greater accuracy was obtained by the image analysis (R2 = 0.72; p < 0.001) than from the visual fatness scores (R2 = 0.66; p < 0.001). These results show the image analysis to be more accurate than the visual assessment system for predicting beef carcass fatness.

Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing.

This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age. From the Longissimus thoracis, 26 volatile compounds were identified, with hexanal, 2-propanone, and nonanal the most abundant (57.17% relative percentage abundance, RPA). The effect of ageing (1 vs. 4 d) was observed (p < 0.05) in six compounds: 1,4-dimethylbenzene decreased with ageing, while tridecane, 3-methylbutanal, 2-heptanone, 3-octanone, and 1-octen-3-ol increased. In general, ageing was linked to a decrease in livery and bloody flavour, bloody odour and ethanal, and an increase in pentane, hexanal, and heptanal, which are usually associated with fresh green grass and fat descriptors. Consequently, ageing lamb from the Navarra breed for four days might have a positive effect on meat sensory odour and flavour quality.

Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation.

The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and the use of GSE (0 and 250 mg GSE/kg product). Fresh beef was ground and mixed with GSE and salt. Treatments of beef were stored at 2 ± 1°C in aerobic packaging for 0, 1, 3, and 6 days under retail display conditions. Oxidation stability (thiobarbituric acid-reactive substances [TBARS]), pH, instrumental color, metmyoglobin formation, and sensory attributes (color and odor) were measured. Omega-3-enriched beef increased the oxidation level at day 6 as determined by TBARS (P < 0.05), but the instrumental color was not affected. The enrichment of CLA improved the coordinates of color (P < 0.05) until day 3 and decreased the oxidation at day 6 (P < 0.05). There were no differences in color and odor values among the types of beef during display, except at day 3, when CLA treatments had the highest scores. Addition of GSE decreased the oxidation level (P < 0.001) and did not affect the instrumental color or the sensory parameters.

Low-fat beef patties with augmented omega-3 fatty acid and CLA levels and influence of grape seed extract.

The effects of raising the omega-3 fatty acid (FA), conjugated linoleic acid (CLA), or omega-3 FA plus CLA levels on beef by means of dietary supplementation and of adding grape seed extract (250 mg/kg meat product) in beef patties stored at 2 ± 1 °C in aerobic packaging under simulated retail display conditions for 6 d was evaluated by measuring the thiobarbituric acid reactive substances (TBARS), pH, and instrumental color measurement values and by means of sensory analysis. The pH, instrumental color measurements, and sensory attribute values for patties made from beef with augmented omega-3 FA and/or CLA contents were similar to the values for the control patties made from beef from animals fed a conventional diet. Adding GSE lowered oxidation levels on day 6 (P < 0.001) and did not affect the instrumental color or sensory analysis results during the display period. This suggests that omega-3 FA and CLA-augmented beef could be used to make low-fat beef patties having characteristics similar to those of conventional beef patties while being more in keeping with currently recommended nutritional guidelines.

Síndrome de Mirizzi: estudio de tres enfermos / Mirizzi syndrome: study of 3 patients

Se describen las historias de tres enfermos con Síndrome de Mirizzi y se mencionan los signos comunes. Esta entidad se caracteriza clínicamente por presentar ictericia, dolor abdominal y a veces fiebre. La imagen radiológica demuestra compresión extrínseca del colédoco y puede además observarse un cálculo grande a nivel del cístico. La causa de este síndrome es una entrada atípica en paralelo del cístico o anómala al colédoco. Un cálculo al alojarse en el cuello vesicular o en el cístico puede producir compresión del hepatocolédoco

LA PERDIDA PREMATURA Y PERSISTENCIA DE PIEZAS TEMPORARIAS, COMO CAUSAS DE MALOCLUSION

Las pérdidas precoses de piezas temporarias, ocasionan migrasiones de los dientes vecinos al espacio y como consecuencia la falta del mismo. Hecho que influye desfavorablemente en la normal ubicación del correspondiente permanente - Las persistencias, igualmente ocacionan retenciones en mayor o menor grado, hecho que también influye desfavorablemnte en la normoclusión - Es necesario, para el estudio completo de estas pérdidas o persistencias, al concurso de los rayos x - Así mismo, complementan este estudio, los moedlos, que deben tener como caracteristicas, la visualización de todos y cada uno de sus detalles anatómocos