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Ninety-three consecutive adult patients with stenosing tenovaginitis of 104 digits have been treated by corticosteroid injections repeated at three week intervals up to thrice in partial responders. At follow-up after 3–15 years, partial relapse had occurred in two patients, who now and then experienced triggering but without pain or locking. Complete relief of symptoms was obtained in 76%. There were no complications and the success rate was independent of sex, age, duration of symptoms, the digit involved, or associated diseases. These results are superior to those previously reported following a single injection. [ABSTRACT FROM PUBLISHER]

The present study was carried out to establish knowledge of consequence for setting up guidelines of importance for production of competitive organic pork of high quality. Performance and meat quality characteristics were compared between three organic pig production systems based on indoor housing with access to an outdoor area and a Danish conventional indoor system including 100% concentrate during the finishing feeding stage. The three organic systems used the following three feeding regimes: 100% organic concentrate according to Danish recommendations, 70% organic concentrate (restricted) plus ad libitum organic barley/pea silage and 70% organic concentrate (restricted) plus ad libitum organic clover grass silage, respectively. With exception of a slightly lower daily gain in organic pigs fed 100% concentrate, no significant difference was found in performance and meat quality characteristics compared with results obtained in the conventional system. In contrast and independent of roughage used, organic pigs raised on 70% concentrate had a significant reduction in daily gain (P<0.001) compared with pigs raised on 100% concentrate, despite the fact that no difference in feed conversion rate was seen between the tested production systems. However, the percentage of leanness increased significantly in meat from organic pigs raised on 70% concentrate plus roughage compared with meat from pigs given 100% concentrate. This was reflected in higher yield (weight) of lean cuts and lower yield of cuts with high fat content from pigs fed 70% concentrate plus roughage. In general, organic feeding resulted in a significantly higher content of polyunsaturated fatty acids in the back fat (1.8%), which increased further when restricted feeding plus roughage (4%) was used. Restricted concentrate feeding gave rise to a decrease in tenderness compared with pork from pigs fed 100% concentrate.

Pork muscle samples (M. longissimus dorsi and M. psoas major) were obtained from pigs given one of 4 dietary treatments, (i) control diet, (ii) supplemental iron (300 mg iron (II) sulphate/kg feed), (iii) supplemental vitamin E (200 mg dl-α-tocopheryl acetate/kg of feed) and (iv) supplemental vitamin E+supplemental iron. Warmed-over flavour (WOF) was evaluated by a trained sensory panel (n=8) for the four treatments cooked and refrigerated at 4 °C for up to 5 days. Gas chromatography mass spectrometry (GC/MS) and Electronic nose analysis was performed on a subset of the full design which included samples of M. longissimus dorsi, treatments (ii) and (iii) and M. psoas major with treatment (i) for 0 days of WOF development. Day 5 of WOF development was included in the subset and represented by samples of M. longissimus dorsi, treatment (iv) and M. psoas major, treatments (ii) and (iii). Bi-linear modeling was used to determine the correlation of GC/MS and electronic nose data to sensory data. Also, the reproducibility and reliability of electronic nose data was evaluated by repeating the analysis of samples in a different laboratory and with a time difference of approximately 11 months. Mean-centring was used to normalise the data from these two different electronic noise data sets. GC/MS data correlated to sensory data with specific compounds (e.g., pentanal, 2-pentylfuran, octanal, nonanal, 1-octen-3-ol and hexanal), proving to be good indices of oxidation in cooked samples of M. longissimus dorsi and M. psoas major. Electronic nose data correlated to sensory data and separated the sensory variation. The reproducibility of this data was high with the second set of samples being predictive of the first set.

M. longissimus dorsi minced pork patties from three dietary treatment groups of DLY (Duroc/Landrace/Yorkshire) cross bred pigs were packaged in polythene bags and placed in a retail refrigerated display cabinet at 5 °C±1 °C, under fluorescent light (1000 lux) for up to 5 days. Each dietary treatment group consisted of pigs (n=7) fed either a low vitamin E diet (80 mg dl-α-tocopheryl acetate/kg of feed), supplemental iron (7 g iron (II) sulphate/kg feed) or supplemental vitamin E (200mg dl-α-tocopheryl acetate/kg of feed) + supplemental iron). Samples were subjected to visual colour evaluation by a trained sensory panel (n=8) and an untrained panel (n=8) on days 0, 1, 3 and 5. Instrumental Hunter L(∗), a(∗) and b(∗) values were measured on each day of analysis using a Minolta colorimeter. In addition RGB (red, green and blue) and Hunter L(∗), a(∗) and b(∗) values were measured using a digital camera. The use of trained and untrained panellists are both relevant in the visual assessment of meat products. In a previous study O'Sullivan, Byrne, and Martens (2003) indicated that the untrained panellist is analogous to the consumer and how they perceive colour changes in meat. However, the trained panellist is useful in the assessment of unfamiliar products and where a greater degree of discrimination is required. The order of oxidation of the experimental treatments was Control (low vitamin E)

Pork muscle samples (M. longissimus dorsi and M. psoas major) were obtained from pigs given one of four dietary treatments, (1) control diet, (2) supplemental iron (7g iron (II) sulphate/kg feed), (3) supplemental vitamin E (200 mg dl-α-tocopheryl acetate/kg of feed) and (4) supplemental vitamin E+supplemental iron. Vitamin C was supplemented to all dietary treatments to facilitate iron uptake. Vitamin E and iron tissue levels were determined for each treatment. Warmed-over flavour (WOF) was evaluated by a trained sensory panel (n=8) for the four treatments which were cooked and refrigerated at 4 °C for up to 5 days. Thawing loss, driploss and thiobarbituric acid reactive substances (TBARS) were also determined. Vitamin E muscle tissue levels were greatest in the Iron/vitamin E-treated group followed by the vitamin E group, control and iron treated groups, respectively for M. longissimus dorsi. Whereas, for M. psoas major vitamin E tissue levels were in order of magnitude, vitamin E>iron/vitamin E>iron>control group. Iron tissue levels were in the order vitamin E>iron/vitamin E>control>iron for M. longissimus dorsi and iron>vitamin E>control>iron/vitamin E for M. psoas major. Thus, vitamin E and vitamin C promoted non-supplemental iron absorption in the vitamin E-treated group for M. longissimus dorsi and to a lesser extent for M. psoas major. M. psoas major was more susceptible to warmed-over flavour development than M. longissimus dorsi for all treatments as determined by sensory profiling, due to higher tissue iron levels. From sensory profiling, WOF development in M. longissimus dorsi and M. psoas major was highest in the iron-supplemented groups followed by the control and vitamin E-supplemented groups.

The aim of this study was to evaluate the Danish surveillance program of Streptococcus agalactiae in dairy herds with respect to 1) fluctuation over time of the presence of S. agalactiae in bulk tank milk, 2) sensitivity and specificity of the bacteriological method used, and 3) contamination of bulk tank milk samples with milk from other herds. From June to September 1996, bulk tank milk was sampled from 100 Danish dairy herds seven times, with intervals of 2 wk. The samples were examined for the presence of S. agalactiae by four different methods: 1) by the method approved for the program, 2) after ultrasonic treatment of the milk before examination, 3) after freezing down the milk before examination, and 4) after selective preparation of the milk. Selected strains of S. agalactiae were examined by restriction fragment length polymorphism of the gene encoding rRNA to discriminate between the isolates. Streptococcus agalactiae was found in eight of 96 herds in which S. agalactiae had never previously been found during the surveillance program. Streptococcus agalactiae was not found in all seven sampling rounds in any of the eight herds. Comparing the approved method with supplemental findings by the other methods, the estimated sensitivity was (95% confidence limits): 0.786 (0.628; 0.892) and the estimated specificity (95% confidence limits): 0.995 (0.985; 0.999). Using all four methods on the same sample could increase the sensitivity, but by comparing the methods individually, there was no significant difference between any of them (P > 0.10). In milk samples from three herds, the ribotype of S. agalactiae was the same as in milk from herds sampled just before; therefore, it could not be ruled out that cross-contamination could occur. Taking into account that S. agalactiae in bulk tank milk reflects the presence of S. agalactiae in at least one udder quarter, this investigation gives further reason to assume that S. agalactiae can be seen sporadically in several herds. A surveillance program based on annual bulk tank milk sample examinations will only detect a limited number of S. agalactiae infected herds. If the overall aim is to identify herds where the infection is established, annual bulk tank milk sample examinations combined with the information of number of colonies of S. agalactiae in the sample will be sufficient.

Descriptive sensory profiling was carried out to evaluate warmed-over flavour (WOF) development in cooked, chill-stored and reheated pork patties derived from the meat (Musculus longissimus dorsi) of carriers (RN(-)/rn(+)) and non-carriers (rn(+)/rn(+)) of the RN(-) gene. Patties were oven-cooked at 150 and 170 °C and chill-stored for up to 5 days to facilitate warmed-over flavour (WOF) development. In addition, thawing losses, cooking losses, pH and TBARS were measured in the cooked pork patties. Analysis of variance (ANOVA) was used to investigate changes in the physical/chemical measurements due to the experimental design variables (storage days, cooking temperature and genotype) and multivariate ANOVA-partial least squares regression (APLSR) was used to determine relationships between the design variables and the sensory and physical/chemical data. WOF was found to involve the development of lipid oxidation derived nuance off-flavour and odour notes, e.g. rancid-like flavour and linseed oil-like odour, in association with a concurrent decrease in 'meatiness' as described by, e.g. cooked pork meat-like flavour. Cooking temperature was described by roasted-like and caramel-like odours and samples from carriers of the RN(-) gene were described as more 'sour' and 'metallic'. Thawing and cooking losses were found to be significantly (P <0.05) higher in meat from carriers of the RN(-) gene versus non-carriers. pH was negatively related to samples from carriers of the RN(-) gene. However, the measured pH in RN(-) carriers could not be significantly ascribed as lower in non-carriers in the freshly cooked meat samples. TBARS were found to be significant (P <0.05) predictors of the sensory terms related to the lipid oxidation aspect of WOF. Moreover, TBARS were significantly (P <0.05) higher in meat from RN(-) gene carriers but, significantly (P <0.05) lower in meat cooked at high oven temperatures (170 °C). The former effect was postulated as related to pH and the latter as related to the antioxidant effects of Maillard reaction products developed at higher cooking temperatures. Overall, WOF, cooking temperature and genotype were differentiated as individual dimensions through sensory profiling of the meat samples and each source of variation was characterised by specific groups of sensory descriptors. Moreover, the predictive nature of thawing losses, cooking losses and TBARS was established for the effects of RN(-) gene, cooking temperature and WOF, respectively.

The combination of a muscle glycogen reducing diet or a standard diet (control group) with normal (80 mg/kg) and high vitamin E levels (500 mg/kg) and exercise immediately prior to slaughter was used on 56 pigs to investigate the influence on meat quality indicators (pH and temperature) and attributes (drip loss, colour and Warner-Bratzler shear force). The drip loss was reduced in M. longissimus dorsi, M. biceps femoris and M. semimembranosus in pigs given the muscle glycogen reducing diet compared with the control groups, the greatest effect was seen in exercised pigs. These results can be explained by an early post mortem reduction in glycometabolism in pigs fed muscle glycogen reducing diets rather than by an increase in ultimate pH. Noticeably, high dietary vitamin E level increased muscle glycogen stores by about 10% on the day prior to slaughter but not on the day of slaughter in both dietary groups compared with the low dietary vitamin E level, which in fact reduced rather than improved the water-holding capacity, especially in pigs fed the standard diet.

A qualitative research study was conducted to describe and analyze farmers' perspectives on their own choices regarding decisions to have cows treated for mastitis. Through qualitative research interviews of 16 Danish dairy farmers, four levels of the decision-making process used by farmers to decide whether or not to treat a cow with antibiotics were identified. Those levels were: 1) symptom level (seriousness of the mastitis case), 2) cow level (to the extent a cow fulfilled goals of the farmer and the herd), 3) herd level (the situation of the herd, e.g., in relation to milk quota), and 4) level of alternatives (whether the farmer regards such practices as blinding of teats or homoeopathy as serious alternatives to antibiotic treatment). All four levels could be recognized in all herds, but with differing weights and relative importance across herds. Directions of different possibilities within each level also varied among farmers. By identifying those four levels, a model for understanding the farmers' choices is provided. This provides background for dialogue with each farmer about choices in the context of each specific herd. It also provides insight into implications of mastitis treatments for effective treatment versus issues of antibiotic resistance when discussing choices on a more general level. Communication and understanding between farmers and their veterinarians and cattle-oriented advisors is essential. Farmers were shown to be coherent in their choices of treatment, but their decisions often seemed to differ from normal veterinary recommendations. Such differences have to be understood and implemented into effective decisions for the whole farm.

Pork muscle samples (M. longissimus dorsi) were obtained from pigs given one of four dietary treatments: (1) control diet; (2) supplemental iron [7-g iron (II) sulphate/kg feed]; (3) supplemental vitamin E (200-mg dl-α-tocopheryl acetate/kg of feed); and (4) supplemental vitamin E+supplemental iron. Muscle cores were packaged in polythene bags and placed in a retail refrigerated display cabinet at 5±1°C, under fluorescent light (1000 LUX) for up to 5 days. Samples were subjected to visual colour evaluation by a trained sensory panel (n=12) at 0, 1, 3 and 5 days. In addition instrumental L*, a* and b* values and drip loss were measured on each day of analysis. All samples became less red and browner over storage time in the refrigerated display cabinet. The vitamin E treated samples were more red and less brown compared with the other samples on successive days in the cabinet followed by the control, iron/vitamin E and iron treatments. The iron/vitamin E treatment was positioned midway between the vitamin E and iron treatments indicating that the vitamin E in the samples was effective in reducing the pro-oxidative effect of iron in inducing the brown metmyoglobin pigment development. Iron supplementation did not significantly (P<0.05) increase M. longissimus dorsi iron tissue levels, but had a detrimental effect on the visual sensory properties of the iron and iron/vitamin E treatment groups with greater metmyoglobin formation. Vitamin E appears to have promoted non-supplemental iron absorption in the vitamin E treated group without the detrimental sensory colour characteristics associated with ferrous sulphate supplementation. Drip loss increased in all samples during the course of the experiment with no significant (P<0.05) differences between the experimental groups. The panellists were able to differentiate the four experimental groups on each day of the study and were more effective in evaluating the colour quality of samples than instrumental assessment, i.e. the Hunter L* a* b* method.

Hydrogen peroxide activation of MMb with and without the presence of BSA gave rise to rapid formation of hyper-valent myoglobin species, myoglobin ferryl radical (*MbFe(IV) = O) and/or ferrylmyoglobin (MbFe(IV) = O). Reduction of MbFe(IV) = O showed first-order kinetics for a 1-2 times stoichiometric excess of H2O2 to MMb while a 3-10 times stoichiometric excess of H2O2 resulted in a biphasic reaction pattern. Radical species formed in the reaction between MMb, H2O2 and BSA were influenced by [H2O2] as measured by electron spin resonance (ESR) spectroscopy and resulted in the formation of cross-linking between BSA and myoglobin which was confirmed by SDS-PAGE and subsequent amino acid sequencing. Moreover, dityrosine was formed in the initial phases of the reaction for all concentrations of H2O2. However, initially formed dityrosine was subsequently utilized in reactions employing stoichiometric excess of H2O2 to MMb. The observed breakdown of dityrosine was ascribed to additional radical species formed from the interaction between H2O2 and the hyper-valent iron-center of H2O2-activated MMb.

Drip loss from porcine muscle (M. longissimus dorsi) contained high concentrations of K(+) ( approximately 135 mM) and organic osmolytes, for example, taurine ( approximately 15 mM), as well as significant amounts of protein ( approximately 125 mg.mL(-1)). Thus, the drip reflects release of intramuscular components. To simulate events taking place at the time of slaughter and leading to release of osmolytes and subsequent formation of drip loss, C2C12 myotubes were exposed to anoxia and reduction in pH (from 7.4 to 6.0). Anoxia and acidification increased the cellular Ca(2+) concentration ([Ca(2+)](i)) at a rate of 22-32 nM.min(-)(1). The anoxia-induced increase in [Ca(2+)](i) was mainly due to influx via sarcolemmal Na(+) channels. As mammalian cells swell and release lysophospholipids during anoxia, C2C12 cells and primary porcine muscle cells were exposed to either hypotonic shock or lysophosphatidylcholine (LPC) and the release of taurine was followed. The swelling-induced taurine efflux was blocked in the presence of the anion channel blocker (DIDS), the 5-lipooxygenase inhibitors (ETH 615-139 and NDGA) but unaffected by the presence of vitamin E. In contrast, the LPC-induced taurine release was unaffected by DIDS but abolished by antioxidants (butylated hydroxytoluene and vitamin E). Thus, stress-induced taurine release from muscles may precede by two different mechanisms, one being 5-lipooxygenase dependent and the other involving generation of reactive oxygen species. A model for the cellular events, preceding formation of drip in meat, is presented.

(31)P-NMR spectroscopy was carried out on M. longissimus dorsi samples chilled by two different cooling profiles corresponding to commercial batch and tunnel chilling. The half-life of post mortem phosphocreatine (PCr) degradation was found to be significantly less in muscle samples exposed to tunnel chilling (rapid) compared with muscle samples exposed to batch chilling (soft) conditions, while no difference in the post mortem ATP degradation was found. Moreover, the post mortem pH development in the muscle samples differed considerably between the two cooling regimes. A maximum difference of approx. 0.25 pH units between the two cooling profiles was observed around 150 min post mortem. Theoretical calculations of the registered pH difference between rapid and soft chilling of muscle samples revealed that the temperature effect on the buffer capacity of muscle is the major determining factor in the detected difference in intracellular pH between the two cooling profiles, while any contribution from a temperature-induced delayed progress in the lactate formation post mortem seems negligible. Moreover, calculations on the effect of the registered pH difference between rapid and soft chilling of muscle samples resemble a 2.5 times greater denaturation of myosin in samples which were chilled softly compared with samples chilled more rapidly. Finally, the relationship to the functionality of meats from soft and rapid chilled pork carcasses is discussed.

The effect of xanthine oxidase, lactoperoxidase, and transition metals [Fe(III), Cu(II)] on the oxidation of ascorbate in raw milk was investigated. Data clearly showed that iron(III) (200 microM) does not accelerate ascorbate oxidation in raw milk in concentrations relevant for raw milk. In contrast, addition of copper(II) (10 microM) to the raw milk accelerated oxidation of ascorbate. Furthermore, both xanthine oxidase and peroxidase activity were found to accelerate ascorbate oxidation dramatically in raw milk, indicating that xanthine oxidase and lactoperoxidase might be some of the most obvious candidates for mediation of ascorbate oxidation in raw milk. The present data are discussed in relation to using the fate of ascorbate in raw milk as an indicator of the oxidative stability of the milk.

To obtain a further understanding of the nature of the multiexponential T(2) relaxation seen in muscle tissue water (myowater), relaxation measurements were carried out on whole, minced, and homogenized pork of three different qualities with regard to water-holding capacity (normal, red soft exudative, and dark firm dry). Whole, minced, and homogenized pork all resulted in multiexponential T(2) relaxation (three components) independently of the quality, even though microscopic studies on homogenized meat revealed considerable disruption of the macroscopic structure. This states that the relaxation behavior in meat cannot be explained by intra-/extracellular compartmentalization of the water as suggested in earlier studies. Subsequent studies of T(2) relaxation in either whole meat, where the structure integrity was changed by the introduction of dimethyl sulfoxide (membrane disruption) or urea (protein denaturation), or minced meat with added NaCl (inter-/intraprotein interactions) lead to the suggestion that in whole meat (i) the fastest relaxation component reflects water tightly associated with macromolecules, (ii) the intermediate relaxation component reflects water located within highly organized protein structures, for example, water in tertiary and/or quaternary protein structures and spatials with high myofibrillar protein densities including actin and myosin filament structures, and (iii) the slowest relaxation component reflects the extra-myofibrillar water containing the sarcoplasmatic protein fraction. Finally, relaxation patterns in heat-set gels of superprecipitated actomyosin and bovine serum albumin similar to that identified in whole meat support the proposed nature of T(2) relaxation in muscle myowater.

The correlation between transverse relaxation, T(2,) and water holding capacity (WHC) determined either by Honikels bag method (Honikel, 1998) or centrifugation has been investigated in meat samples from m. longissimus dorsi (LD) 24 h post mortem from 74 pigs. Bi-exponential analysis of the transverse relaxation, T(2), showed highly significant correlations between both the two NMR time constants (T(21),T(22)) and water holding capacity determined by both Honikels bag method (r(T(21))=-0.72 and r(T(22))=0.77) and centrifugation (r(T(21))-0.50 and r(T(22))=0.75). This shows that transverse relaxation measurement is an efficient method for determination of water holding capacity in pork. Significant correlations were also found between T(21) and T(22) measured 24 h post mortem and pH measured at various time post mortem. This indicates that transverse relaxation, T(2), reflects pH-induced structural changes occurring in muscles post mortem.

The antioxidative effects of urate on peroxidase-induced protein oxidation and light-induced riboflavin degradation and lipid oxidation in whole milk were studied. In addition, experiments using ascorbate were conducted to directly compare the antioxidative activity of urate and ascorbate. The presence of urate and/or ascorbate (10-30 mg/L) lowered peroxidase-induced formation of dityrosine by 44-96% in unpasteurized whole milk. No synergistic effect of urate and ascorbate on peroxidase-induced dityrosine formation was registered, but merely an additive effect. Light exposure of pasteurized whole milk showed that ascorbate was oxidized at the expense of urate, which indicated ascorbate-mediated recycling of the urate radical. Moreover, both urate and ascorbate (30 mg/L) retarded light-induced lipid oxidation in pasteurized whole milk as measured by formation of lipid hydroperoxides with urate being the most effective (28% reduction in lipid hydroperoxides) compared with ascorbate (14%). Finally, addition of urate or ascorbate (300 mg/L) to pasteurized whole milk showed a slight protective effect against light-induced degradation of riboflavin with urate being the most effective.

The oxidation in aqueous dispersions of egg yolk powder and the influence of addition of the proposed antioxidants ascorbic acid and ascorbic acid 6-palmitate indicate that both ascorbic acid and ascorbic acid 6-palmitate propagated the oxidation of egg yolk powder dispersions. Ascorbic acid 6-palmitate was found to be more prooxidative than ascorbic acid. Moreover, it was found that addition of ascorbic acid or ascorbic acid 6-palmitate gave rise to an increase in the amount of free iron Fe(II) in the egg yolk dispersions. It is proposed that ascorbic acid and ascorbic acid 6-palmitate react with the phosvitin-Fe(III) complex found in egg yolk and release Fe(II), which subsequently propagates lipid oxidation. It appears that less oxidation occurs in egg yolk dispersions exposed to high concentrations of peroxy radicals with added ascorbic acid than egg yolk dispersions with added ascorbic acid without exposure to peroxy radicals.

We investigate and propose a method for assessment of the illumination condition covering two light sources. The method may be of some support for color vision and multispectral analysis methods that rely on a specific illumination condition. It is constrained to classifying the illumination condition for dielectric objects illuminated by two light sources. The reflected light is modeled by the dichromatic reflection model, which describes the light as the sum of its body reflections and surface reflections. Further, reflected light from an object illuminated by two light sources may give from one to four primary reflections depending on the condition, and it may be expressed as an additive mixture of these reflections. An additive mixture of two reflections expressed in chromaticities is limited to falling within the area enclosed by the chromaticities of the primary reflections of the light sources. So after finding the set of primary chromaticities enclosing the pixel points' chromaticities, it is possible for one to assess the current illumination condition. Since the method operates on pixel points globally, it is independent of illumination geometry and hence may be used on irregular objects. Two experiments are performed. One uses regular objects in a well-controlled laboratory environment and demonstrates that the pixel-point distribution is as expected. The second experiment demonstrates the method's potential use in support of spectroscopic analysis of vegetation through assessing the illumination condition of barley plants in an outdoor illumination condition.

Incubation of Fe(III)myoglobin (Fe(III)Mb) with H2O2 in the presence of bovine serum albumin (BSA) has been shown previously to give albumin-derived radicals as a result of radical transfer from myoglobin to BSA. In this study the occurrence of similar processes with peroxidases has been investigated using horseradish peroxidase (HRP)/H2O2, in the presence and absence of added tyrosine. Incubation of HRP with H2O2 and bovine or human serum albumins, in the presence and absence of tyrosine, gave long-lived albumin-derived radicals as detected by EPR spectroscopy. Evidence has been obtained for these albumin radicals being located on buried tyrosine residues on the basis of blocking experiments. The effect of protein conformation on radical transfer has been investigated using partial proteolytic digestion prior to protein oxidation. With HRP/H2O2/BSA and Fe(III)Mb/H2O2/BSA increased radical concentrations were observed after limited digestion, although this effect was less marked with the HRP/H2O2/BSA system than with Fe(III)Mb/H2O2/BSA, consistent with different modes of radical transfer. More extensive digestion of BSA decreased the radical concentration to levels below those detected with native albumin, indicating that the tertiary structure of the target protein plays an important role in determining the rate of radical transfer and/or the stability of the resultant species. These results are consistent with a mechanism for the HRP/H2O2/no free tyrosine system involving radical transfer to the albumin via the heme edge of the peroxidase. In contrast, albumin radical formation by the HRP/H2O2/free tyrosine system was only marginally affected by proteolysis, consistent with free tyrosine phenoxyl radicals being the mediators of radical transfer, without significant protein-protein interaction. These protein-to-protein radical transfer reactions may have important consequences for understanding protein oxidation in biological systems., (Copyright 1999 Academic Press.)

A bacterial strain isolated from Danish immersion curing brine, Moraxella phenylpyruvica 0100, and a commercial meat starter culture, Staphylococcus xylosus DD34, were tested for their ability to form characteristic volatile compounds in minimal medium with the added amino acid L-leucine or L-phenylalanine under different environmental conditions (pH 5.5 and 6.0; 0 and 210 ppm nitrate; pre-incubation with and without agitation) and compared with respect to their ability to form volatile compounds in cured meat extracts and vacuum-packed cured meat cuts. The characteristic cured meat aroma precursors/compounds 3-methylbutanal and 3-methylbutanol were found to be formed in cured meat extracts and vacuum-packed cured meat cuts inoculated with M. phenylpyruvica. These volatiles are most probably formed by metabolic conversion of the amino acid L-leucine by M. phenylpyruvica, as they were also produced in minimal media with added L-leucine inoculated with this organism. The characteristic L-phenylalanine derived compound, benzaldehyde, formed by M. phenylpyruvica in minimal medium in the presence of nitrate (210 ppm), was not produced in any noticeable amount in cured meat extracts or vacuum-packed cured meat inoculated with M. phenylpyruvica. In contrast, benzacetaldehyde, which has been described as a possible metabolic product of the microbial conversion of L-phenylalanine, was found to be a characteristic volatile compound formed in cured meat extracts and vacuum-packed cured meat inoculated with M. phenylpyruvica, indicating an alternative metabolic pathway for L-phenylalanine by this organism in a cured meat environment. Even though S. xylosus was able to form volatile compounds characteristic of cured meats (3-methylbutanal, 3-methylbutanol) in minimal media with added L-leucine, this bacterial strain seemed not to be able to produce these characteristic volatiles in the studied cured meat systems. The present data imply that M. phenylpyruvica, in particular, is a potential meat starter for ensuring superior flavour development in cured meat.

Crocin in aqueous solution is oxidized by ferrylmyoglobin, MbFe(IV) = O, in a second order reaction with k = 183 l.mol-1.s-1, delta H++298 = 55.0 kJ.mol-1, and delta S++298 = -17 J.mol-1.K-1 (pH = 6.8, ionic strength 0.16 (NaCl), 25 degrees C), as studied by stopped-flow spectroscopy. The reaction has 1:1 stoichiometry to yield metmyoglobin, MbFe(III), and has delta G theta = -11 kJ.mol-1, as calculated from the literature value E0 = +0.85 V (pH = 7.4) vs. NHE for MbFe(IV)=O/MbFe(III) and from the half-peak potential +0.74 V (vs. NHE in aqueous 0.16 NaCl, pH = 7.4) determined by cyclic voltammetry for the one-electron oxidation product of crocin, for which a cation radical structure is proposed and which has a half-peak potential of +0.89 V for its formation from the two-electron oxidation product of crocin. The ferrylmyoglobin protein-radical, MbFe(IV)=O, reacts with crocin with 2:1 stoichiometry to yield MbFe(IV)=O, as determined by ESR spectroscopy, in a reaction faster than the second order protein-radical generating reaction between H2O2 and MbFe(III), for which latter reaction k = 137 l.mol-1.s-1, delta H++298 = 51.5 kJ.mol-1, and delta S++298 = -31 J.mol-1.K-1 (pH = 6.8, ionic strength = 0.16 (NaCl), 25 degrees C) was determined. Based on the difference between the stoichiometry for the reaction between crocin and each of the two hypervalent forms of myoglobin, it is concluded in agreement with the determined half peak reduction potentials, that the crocin cation radical is less reducing compared to crocin, as the cation radical can reduce the protein radical but not the iron(IV) centre in hypervalent myoglobin.

Free radicals formed during the reaction of H2O2 and metmyoglobin in the presence of bovine serum albumin (BSA) were investigated using freeze quench and spin-trap ESR spectroscopy. Increasing concentrations of BSA (0-300 microM) resulted in drastic changes in the characteristic freeze quench ESR signal of H2O2-activated metmyoglobin (perferryl protein radical) under physiological conditions (pH = 7.4; I = 0.16). The radical species formed during reaction of 100 microM H2O2, 100 microM metmyoglobin, and 200 microM BSA have half-lives of approximately 13 min at 25 degrees C, in contrast to the perferryl protein radical that has a half-life of approximately 28 s at 25 degrees C. The radical species formed in the presence of BSA were reactive towards ascorbate, glutathione, cysteine, and tyrosine. Substitution of BSA with defatted BSA, gamma-globulin or beta-lactoglobulin also resulted in formation of long-lived free radical species (half-lives: 13-18 min); however, the ability to form these was dependent of the specific protein and decreased in the following order: BSA > defatted BSA > gamma-globulin > beta-lactoglobulin. The spin-trap alpha-phenyl-tert-butylnitrone (PBN) showed the presence of transient protein radical species formed in the reaction between MMb, H2O2, and BSA. Transient radical species that could be proposed as intermediates in the formation of the long-lived protein radicals detected by freeze-quench ESR. Dityrosine was formed in the reaction between MMb, H2O2, and BSA, showing the involvement of tyrosine residues in the present reaction. The described chemical interaction between H2O2-activated myoglobin and other proteins have major consequences on future interpretations of the significance of the perferryl protein radical in biological systems where proteins are abundant.

Hemichrome formation in chicken liver slices was determined by employing a Heme Protein Spectra Analysis Program (HPSAP) on the visible spectrum of the liver tissue. Relative hemichrome formation (RHF) in liver tissue exposed to ferrous iron for 1 h at 37 degrees C could be predicted according to the general catalytic equation RHF = k.[Fe2+]/(Ap + [Fe2+]), with k = 132 +/- 30, where the factor Ap represents the additive antioxidative potential in the liver tissue. RHF in Fe2+ exposed liver slices incubated at 37 degrees C for 1 h correlated significantly with formation of thiobarbituric acid-reactive substances (TBARS) (r = .77, P < .0001). RHF was found to decrease significantly with increasing vitamin E concentration in liver tissue exposed to ferrous iron (1 h, 37 degrees C). However, the influence of beta-carotene on RHF in ferrous-iron exposed liver slices (1 h, 37 degrees C) was less evident, as the concentration of Fe2+ was found to be decisive for whether beta-carotene acted as an antioxidant or a prooxidant under the conditions in question. Results in the liver slice model system regarding the effect of vitamin E and beta-carotene on iron overload were supported in a subsequent in vivo iron injection experiment with chicks. These observations indicate that RHF is a sensitive marker for ferrous-iron-induced oxidative damage in the present tissue slice system.

Male Sprague-Dawley (SD) rats were fed a vitamin E and selenium deficient diet and diets supplemented with vitamin E, selenium, beta-carotene, and a combination of the three. Tissue slices and homogenate of liver were incubated at 37 degrees C with and without the presence of prooxidants. The effect of vitamin E, selenium, beta-carotene, and the combination of the three antioxidants on the oxidative damage to rat liver tissue was studied by measuring the production of oxidized heme proteins in both tissue slices and homogenate during spontaneous and prooxidant-induced oxidation. The diet with the combination of all three antioxidants showed a strong protective effect against oxidative damage to heme proteins in contrast to the antioxidant-deficient diet. In general, diets with vitamin E, selenium, and beta-carotene were less effective than the combination of all three antioxidants. The protective effect of antioxidants on the heme protein oxidation was correlated with their inhibitory effect on lipid peroxidation measured as the production of thiobarbituric acid-reactive substance (TBARS). The protection of antioxidants on heme proteins was also dependent on the type of oxidation inducer. Possible mechanisms of antioxidants against oxidation in liver tissues are discussed.

On-going restructuring in the Danish care for the elderly is to a very high degree based on recognition of the significance of habits and rituals, as well on the knowledge of what is needed to alter them. Habits and rituals are concepts that are often confused in everyday patterns of thought. It is necessary to be able to distinguish between the two concepts before change can be effected. To varying degrees people are characterised by unconscious and conscious habits as well as inherited and personal rituals. Personal development, age, support from one's surroundings, and so on, determine the degree to which a person may continue or alter acquired patterns of habit and ritual.

The exchange of nitric oxide in nitrosylmyoglobin, the heme pigment of nitrite-cured meat, has been studied using nitrogen-15 labelling in aqueous solution under conditions (pH, concentration of ascorbate and nitrite) similar to those prevailing in meat during the curing process, and has been found to have a half-life of approximately 2 h at 40 degrees C. One nitric oxide molecule is coordinated to the iron(II) centre of a myoglobin molecule and, in weakly acidic aqueous solution under anaerobic conditions, the exchange rate of the bound nitric oxide is proportional to the concentration of nitrosylmyoglobin, nitrite and hydrogen ion. The rate of exchange has a moderate temperature dependence, corresponding to an activation barrier of delta H+- = 47 +/- 3 kJ.mol-1 at 25 degrees C and pH 5.9, a value dramatically lower than that found for the enthalpy of activation for the oxidation of nitrosylmyoglobin by molecular oxygen, delta H+- = 110 kJ.mol-1. The difference in temperature dependence between the exchange and the autoxidation is discussed in relation to the function of nitrosylmyoglobin as antioxidant in cured meat products.

The quality of wild salmon and farmed rainbow trout from aquaculture, both packed in transparent vacuum-skin packaging, was followed during storage for 6 months in an illuminated freezer cabinet (product temperature -17 degrees C, half of the packs protected against light, and half of the packs fully exposed to light), combining (a) colour determination of the carotenoid-pigment flesh by tristimulus colorimetry, (b) determination of thiobarbituric-acid-reactive substances (TBA value), (c) carotenoid analysis and, at the end of the storage experiment, (d) sensory evaluation. Rancidity developed faster in steaks of wild salmon (TBA increased during 6 months of storage from 2.8 mumols malonaldehyde/kg flesh to 12.5 mumols/kg for light-protected packages, and to 17.6 mumols/kg for packages exposed to fluorescent light) as compared to steaks of farmed rainbow trout (TBA increased from 1.2 to 5.8 mumols/kg, independent of light exposure), a finding also confirmed by sensory evaluation. In both products, the carotenoid pigment was identified as astaxanthin; salmon steaks, the product more susceptible to developing rancidity, had the lower astaxanthin content (rainbow trout 9.1 mg/kg flesh, salmon 4.9 mg/kg, prior to storage). While the astaxanthin content remained virtually constant in salmon steaks during storage, the content decreased significantly in steaks of rainbow trout, an observation which suggests the role of astaxanthin as a sacrificial protector against radical processes.

A double-blind randomised investigation with placebo control was undertaken to investigate the effect of 10 mg diazepam rectally or 1 g acetyl salicylic acid as effervescing tablets on pain and nervousness during and after outpatient cervical curettage and biopsy from the vaginal cervix or the cervical endothelium. A total of 97 women participated and were subdivided at random. Three patients were, however, excluded as they did not participate as planned. No differences were found between the three groups as regards pain and nervousness during the intervention and fatigue and drowsiness after the intervention. No statistically significant difference was found in the degree of satisfaction with the treatment in the various therapeutic groups.

Minced beef based on hot processed meat was found to show an improved red colour and, more significantly, to show a better colour stability with respect to brown discoloration, when compared to minced beef resulting from a traditional (cold) process. The colour was followed by tristimulus colorimetry during freezer storage (product temperature -18°C) in a display cabinet illuminated by fluorescent tubes. The development of brown discoloration seems to indicate other oxidative changes and to relate to rancidity as judged from a determination of thiobarbituric acid reactive substances in the mince surface. Fluorescent light and added salt, both known from chemical models to increase the autoxidation rate of red oxymyoglobin to brown metmyoglobin, greatly reduced the colour stability, especially for cold deboned meat. pH of the hot deboned meat was significantly higher (pH > 6·0) than that of the cold deboned meat (pH ranged from 5·5 to 5·8). The observations are discussed in relation to kinetic salt effect on the acid catalyzed autoxidation of oxymyoglobin and its role in the initiation of oxidative rancidity., (Copyright © 1990. Published by Elsevier Ltd.)

Carbon dioxide flushing and packaging under slight overpressure has been found to eliminate discoloration of vacuum-packed ham, normally encountered as a result of photooxidation of nitric oxide pigments during the first 24 h of display in illuminated cabinets. On exposure to light, even when the product is packed in high-vacuum, residual oxygen invariably present in the product gives rise to significant photochemical pigment degradation and general poor oxidative stability, and has warranted up to 4 days of dark storage prior to display. Replacement of the atmosphere with carbon dioxide, even when repeated, followed by the establishment of vacuum, does not yield a similar protection., (Copyright © 1990. Published by Elsevier Ltd.)

Tibial hypo-/aplasia with preaxial syn- and polydactyly is a rare autosomal dominant condition. Fewer than 20 cases have so far been described. One is presented here.

A fetus that died in utero between the 16th and 20th week of gestation exhibited multiple malformations and tumour tissue, retroperitoneally and in both adrenals, histologically compatible with neuroblastoma. In the cord there was a metastasis occluding the vessels, the possible cause of the intrauterin death.

The colour fading of sliced ham displayed in chill cabinets has been found to be caused by the combined action of light and oxygen, and can be prevented by a combination of packaging in a plastic material with low oxygen transmission rate (OTR<4 cm(3)/m(2)/24h/atm), a high initial vacuum level (>99%), and cold storage in the dark until residual oxygen in the packaging has been consumed (4 days for >99% initial vacuum). UV-light permeability of the packaging material had no effect on colour stability. The colour was measured by tristimulus colorimetric measurements on the surface of ham packaged in packaging material with different OTR (60 and <4 cm(3)/m(2)/24h/atm) and UV-light permeability (transparent above 360 and above 250 nm), and the change in colour was monitored by the Hunter a value, the tristimulus colorimetry parameter found (by analysis of variance) to give the best correlation with the subjectively evaluated ham colour. For each of the four types of packaging material, three different initial vacuum levels (85, 95 and >99%) were used., (Copyright © 1988. Published by Elsevier Ltd.)