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A quality index for assessing spoilage of king salmon fillets is developed to compare its spoilage properties under different storage conditions.

Pork from the LM and semimembranosus muscle (SM) of 59 female Duroc-cross pigs with a mean carcass weight of 80.1 kg (SD = 3.2) were assessed for quality. The pigs were grown on diets containing either animal and plant products (the animal group) or plant products only (the plant group), with or without a supplement (0.31% of the diet) containing extra CLA, selenium, and vitamin E. The 45-mm postmortem pH of LM was unaffected by dietary treatment (mean 6.44, SD = 0.21), but the ultimate pH (pHu) was lower for the supplemented animal group for both muscles within the animal group (P < 0.04). Water-holding capacity in terms of drip loss for SM and expressed juice levels for LM, but not cooking loss, was also lower for the supplemented animal group (P < 0.01), but this difference was reduced after adjustment to a constant pHu (P < 0.07). Warner-Bratzler shear force (WBSF) values were greater for the plant group for LM only (P < 0.05), both before and after pHu adjustment. Differences between dietary treatment groups for color (L*, a*, and b*) were small and seldom significant before or after pHu adjustment. Sensory assessment of LM samples (with 5% subcutaneous fat added) from 32 pigs (8 per group) for 8 odor notes and 11 flavor notes by a trained analytical sensory panel of 13 people revealed no differences between the groups, except that the percentage of instances in which a rancid odor was detected was greater for the supplemented plant group compared with the control plant group (25 vs. 12%). Differences (P < 0.001) were shown between the muscles such that, relative to SM, LM had lower pHu values, greater drip losses, greater WBSF values, greater L* values, and lower chroma values, but similar levels of cooking loss. It is concluded that the dietary treatments imposed to improve the nutritional value of pork had some effects on certain meat quality parameters, but that the overall effects on appearance and palatability were small and unlikely to be of practical importance. [ABSTRACT FROM AUTHOR]

The article presents a study on spoilage of rested harvested king salmon (Oncorhynchus tshawytscha). It compares the effect of using C02 anaesthetization that results to fatigued fish and rested harvesting which results in minimal fatigued fish on the spoilage of king salmon stored in air packs for five to 22 days. It finds that the harvesting method did not appear to significantly affect the refrigerated shelf life within the parameters of the study.

Unintentional injury remains the leading cause of death in U.S. children. This article provides a case evaluation of a school based youth safety education program based on the Think First National Injury Prevention Program curriculum. Partners for the program included an urban elementary school, a school of nursing, a Safe Kids Coalition, a regional trauma center, and pediatric, community, and critical care nurses. A convenience sample of 140 second grade children in a mid-Atlantic elementary school participated in a 1 hour-a-week injury prevention class over the course of 6 weeks. The Think First National Injury Prevention Program served as the core curriculum and evaluation framework. At the end of the program, knowledge test scores increased an average of 35% over pre-test measures. Ninety-eight percent of the faculty, staff nurses, student nurses, children, and parents indicated a positive overall value of the program and the need for it to continue on an ongoing basis. Safety resources are provided for pediatric nurses to use in their diverse practice settings. [ABSTRACT FROM AUTHOR]