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The cooked ham market is expanding with nitrite-free and meatless alternatives gaining traction as leading trends. An understanding of the attributes that influence the sensory quality of cooked ham is crucial for developing healthier and environmentally sustainable products. The primary aim of this study was to investigate how the removal of nitrites and the use of meatless ingredients affect the sensory characteristics of cooked ham currently available in the Irish market. Sensory evaluation of selected cooked hams (n = 8), including alternatives without nitrites or based on mycoprotein (meatless), was conducted using Temporal Dominance of Sensations (TDS) for in mouth processing and Partial Napping (PN) with Ultra-Flash Profiling (UFP) for the appearance, by a trained sensory panel (n = 9). The nitrite-free cooked ham displayed a similar temporal sensory profile and appearance to the products of the same category, highlighting the opportunity for more nitrite-free products to enter the market. The meatless product was dominated by a "smoky" flavour, which was perceived as "artificial". Meatless ham had a more distinct appearance than the meat-based products and was associated with attributes such as "fake", "artificial colour" and "unappealing". In general, results revealed distinct differences between whole-muscle and sectioned and formed cooked ham products in terms of texture, flavour, and appearance. PN and UFP grouped whole-muscle cooked hams together, which were associated with terms "natural-looking", "better quality" and "healthier", while sectioned and formed cooked hams were perceived as "cheap" and "artificial". The results of this study contribute to a better understanding of the sensory attributes of cooked ham products emphasising the challenges related to novel formulations, and offers valuable insights for the development of healthier and more sustainable meat products within the food industry., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti ( Himanthalia elongata ) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0-1%) and seaweed (0-5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel ( n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content.

Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are carbohydrates which can cause symptoms of irritable bowel syndrome (IBS). Cereal-based products are high in FODMAPs, as they are part of the carbohydrate fraction in flour. Low-FODMAP products are starch-based which leads to a low dietary fibre content. Hence, the fortification with dietary fibre ingredients low in FODMAPs is essential. This study reveals the impact of three different fibre ingredients, resistant starch, cellulose, and arabinoxylan, and their interactions with each other in a low-FODMAP biscuit model system using response surface methodology. All fibre ingredients have an affinity to water which was further increased by their coexistence in the model system. Fibersym RW affected the biscuit hardness by its morphology and potential to recrystallise leading to a maximum inclusion level of 40%. VITACEL L 600-30 also increased biscuit hardness due to its plasticising character leading to a maximum inclusion of 20%. AgriFiber BFG mainly impacted the colour of the product restricting its inclusion to 2.3%. Additionally, it reduced the degree of starch digestibility of the biscuit by the formation of a film imbedding the starch granules and reducing enzyme attack. This research provides an in-depth insight into the integration potential of these fibre ingredients into a low-FODMAP biscuit, their interactions within the system and inclusion levels which allow their coexistence.

Research on the effects of animal diet on consumer liking of beef has yielded conflicting results. Currently it is unknown whether dynamic changes occur in liking during consumption of beef. This study applied a combination of traditional and temporal (free and structured) liking methods to determine consumer liking of beef derived from animals that were fed grain (GF), grass silage plus grain (SG) or grazed grass (GG) during finishing. Three separate panels of beef eating consumers (n = 51; n = 52; n = 50) were recruited from Teagasc Food Research Centre, Dublin, Ireland to assess striploin steaks from animals fed either GF, SG, or GG. Using the free temporal liking (TL) method, results revealed that beef from GF animals was liked significantly less (p ≤ 0.05) in terms of overall liking, tenderness and juiciness, when compared to steaks from the SG and GG animals. These effects were not observed using the structured TL or traditional liking methods. Further analysis showed the evolution of scores over time was significant (p ≤ 0.05) for all attributes using the free TL method. Overall, the free TL method yielded more discriminative data and was perceived as easier to perform by consumers compared to the structured TL method. These results show that the free TL method may provide an opportunity to elicit more in-depth information regarding consumer sensory response to meat., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Background: Sensory over-responsiveness, identified through self-report and quantitative sensory testing, has been associated with compression garment non-adherence in a burn-injured cohort. This study sought expert consensus on the usefulness of, and recommendations for, sensory modulation strategies to improve compression garment adherence in sensory over-responsive adults after burn., Method: Experts in the field of sensory modulation were invited to participate in a mixed-methods, three-round electronic Delphi study., Results: Experts (N = 18) agreed that sensory modulation therapy may be a useful clinical tool to improve compression garment adherence. Twenty-two items reached consensus as essential to assessment, treatment, or therapist training., Conclusion: With adequate therapist training and individualized assessment and treatment, sensory modulation strategies may be a useful clinical approach to improving compression garment adherence in those who are sensory over-responsive after burn. Further research is needed to gather perceptions from burns therapists, and to implement and evaluate the effectiveness in clinical practice., Competing Interests: Declaration of Competing Interest The authors listed have approved this final article and declare that they have no conflicts of interest., (Crown Copyright © 2022. Published by Elsevier Ltd. All rights reserved.)

Objective: Emerging evidence suggests that individual levels of sensory sensitivity may impact treatment outcomes for people recovering from burn injuries. For example, individuals with higher levels of sensory sensitivity were less adherent with compression garment wear, often used for scar management. The purpose of this study was to characterise sensory patterns for a sample of burn-injured patients as a cohort, using normative data as the reference. As different patterns of sensory processing can have implications clinically, understanding this at the cohort level may provide valuable insight for therapy., Method: This was a secondary analysis of data collected during a cross-sectional study. Adults (N = 117) attending the Professor Stuart Pegg Adult Burns Unit outpatient clinic completed the Adolescent/Adult Sensory Profile and the following quantitative sensory tests: two-point discrimination; mechanical detection threshold; and pressure pain threshold., Results: Compared to matched normative data, burn-injured patients reported higher levels of sensory sensitive and avoiding patterns, and experienced lower detection thresholds for touch and pain., Conclusions: Higher reports of sensory sensitivity and sensory avoiding, and lower thresholds for touch and pain, have been correlated with tactile defensiveness. Tactile defensiveness has been associated with social withdrawal and isolation, all of which could contribute to decreased engagement in therapy. The ways in which these sensory characteristics impact on burn-related treatments, such as compression garment adherence, warrant further investigation., Competing Interests: Declaration of Competing Interest The authors listed have approved this final article and declare that they have no conflicts of interest., (Crown Copyright © 2021. Published by Elsevier Ltd. All rights reserved.)

The impact of different industrial practices at lamb export abattoirs in Ireland on the microbial and quality attributes of fresh vacuum-packed (VP) lamb leg joints, including Clean Livestock Policy (CLP), fleece clipping, carcass chilling times and vacuum pack storage, at typical chill and retail display temperatures was investigated. Five separate slaughter batches of lamb (ranging in size from 38 to 60 lambs) were followed at two lamb export plants over a two-year period, accounting for seasonal variation. In general, fleece clipping resulted in significantly lower microbial contamination on the fleece than the use of CLP alone. Lamb from carcasses chilled for 24 h had significantly lower psychrophilic total viable counts and Brochothrix thermosphacta and pseudomonad counts than carcasses chilled for 72 h. Following vacuum-packed (VP) storage of meat from these carcasses at 1.7 ± 1.6 °C for 23 days in the meat plant followed by retail display at 3.9 ± 1.7 °C (up to day 50), the dominant microorganisms were lactic acid bacteria, Br. thermosphacta , Enterobacteriaceae and pseudomonads, and all had reached maximum population density by storage day 34. Aligned with this, after day 34, the quality of the raw meat samples also continued to deteriorate, with off-odours and colour changes developing. While the mean values for cooked meat eating quality attributes did not change significantly over the VP storage period, high variability in many attributes, including off-flavours and off-odours, were noted for lamb meat from all storage times, highlighting inconsistences in lamb quality within and between slaughter batches.

Purpose: Patients who undergo haematopoietic stem cell transplantation (HSCT) often have multiple health issues following hospital discharge. In many centres, outpatient follow-up is solely conducted by specialist physicians. We aimed to implement and describe the outcomes of a nurse-allied health multidisciplinary clinic., Methods: The clinic consisted of six disciplines-nursing, pharmacy, dietetics, physiotherapy, occupational therapy and social work. All allogeneic and high risk autologous HSCT patients were reviewed at 2 weeks after discharge and on day 100 post HSCT, with additional reviews as needed. Occasions of service, interventions, readmission data and physician satisfaction survey were collected prior to and after implementation. Additionally, patient feedback and quality of life survey (FACT-BMT) were collected during the first 6 months., Results: From July to December 2019, 57 patients were reviewed in the clinic (475 reviews, average 8.3 reviews per patient). Common interventions included the following: exercise programs by physiotherapist (n = 111), diet prescription (n = 103), counselling by social worker (n = 53), medication lists provision (n = 51), fatigue management (n = 43) and nurse education (n = 22). The clinic did not reduce patients' readmission rate; however, positive feedback from patients and physicians were reported. FACT-BMT results demonstrated that there are unmet needs, particularly fatigue management, sexual education and support, body images, back to work support and quality of life improvement. From discharge to day 100, there was no significant improvement in quality of life., Conclusions: This clinic provides an innovative approach to patient-centred care in HSCT. It has been well received by patients who were supported by multidisciplinary interventions., (© 2021. Crown.)

Introduction: Tapes have been used to aid fresh wound closure. For hypertrophic scars, the use of tapes as a therapy to reduce the mechanical forces that stimulate excessive and long-term scarring is yet to be evaluated. The aim of this comprehensive review was to explore the current clinical application of tapes, as a minimally invasive option, as purposed specifically for the management of hypertrophic scarring, regardless of scar causation., Method: Databases were searched using MeSH terms including one identifier for hypertrophic scar and one for the intervention of taping. Studies included the following: patients who received tape for a minimum of 12 weeks as a method of wound closure specifically for the purpose of scar prevention; those who received tape as a method of scar management after scar formation; reported outcomes addressing subjective and/or objective scar appearance; and were available in English., Results: With respect to non-stretch tapes, their use for the prevention of linear surgical scarring is evident in reducing scar characteristics of height, colour and itch. Statistically significant results were found in median scar width, reduction in procedure times and overall scar rating. Tapes were predominately applied by participants themselves, and incidence of irritation was infrequently reported. After 12 months, significance with respect to scar pain, itch, thickness and overall scar elevation was reported in one study investigating paper tape. Two papers reported the use of high stretch tapes; however, subjective results limited formal analysis. Although the use of taping for abnormal hypertrophic scar management is in its infancy, emerging research indicates tapes with an element of stretch may have a positive impact., Conclusions: Non-stretch tapes, for the prevention of linear surgical scarring, are effective in reducing scar characteristics of height, colour and itch. Paper tapes have shown effectiveness when applied during wound remodelling or even on mature scarring, with reported subjective changes in scar colour, thickness and pliability. Preliminary evidence of the benefits of high-stretch, elasticised tapes for scar management in the remodelling phase of wound healing have also been reported., Lay Summary: Patients are often concerned about unsightly scars that form on their bodies after trauma, especially burn injuries. These scars can be thick, red and raised on the skin, and can impact on the patient's quality of life. For some scars, the process of skin thickening continues for up to two years after an injury.Unfortunately, scar formation is a part of the body's healing process, whereby there is a constant pull or tension under and along the skin's surface. The use of simple tapes, such as micropore tm , to help with wound closure are sometimes used as a therapy to reduce the tension on the skin's surface when a wound is healing to minimise scar formation. However, the effectiveness of taping has not been proven. This paper looks at the available evidence to support the use of taping to reduce scar features of height, thickness and colour. Initial evidence of mixed levels, suggests some benefits of tapes for scar management and show preliminary efficacy for reduction of scar height, thickness and colour. More research is required to determine the direct impact, comparison to other treatments available and patient viewpoint for this therapy., Competing Interests: Declaration of Conflicting Interests: The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article., (© The Author(s) 2021.)

Virtual reality (VR) technology is emerging as a tool for simulating different eating environments to better understand consumer sensory response to food. This research explored the impact of different environmental contexts on participants' hedonic ratings of two different food products: beef steaks, and milk chocolate, using VR as the context-enhancing technology. Two separate studies were conducted. For beef, two different contextual conditions were compared: traditional sensory booths and a VR restaurant. For chocolate, data were generated under three different contextual conditions: traditional sensory booths, VR Irish countryside; VR busy city (Dublin, Ireland). All VR experiences were 360-degree video based. Consumer level of engagement in the different contextual settings was also investigated. The results showed that VR had a significant effect on participants' hedonic responses to the food products. Beef was rated significantly higher in terms of liking for all sensory attributes when consumed in the VR restaurant. While for chocolate, the VR countryside context generated significantly higher hedonic scores for flavour and overall liking in comparison to the sensory booth. Taken together, both studies demonstrate how specific contextual settings can impact participants' sensory response to food products, when compared to a traditional sensory laboratory condition.