Search

Background: Dietary assessment is usually performed through imprecise tools, leading to error-prone associations between diet and health-related outcomes. Metabolomics has been applied in recent years to develop biomarkers of food intake (BFIs) and to study metabolites in the diet-microbiome crosstalk. Candidate BFIs exist to detect intake of meat and to a lesser extent dairy, but validation and further development of BFIs are needed. Here, we aim to identify biomarkers that differentiate between intakes of red meat and dairy, to validate previously reported BFIs for these foods, and to explore the effect of protein-matched meals on selected microbial metabolites. Methods: We conducted a randomized, controlled, cross-over single-meal study comparing a meal with highly fermented yogurt and cheese, and a meal with beef and pork meatballs. Postprandial urine samples from 17 subjects were collected sequentially after each meal up to 24 h and analyzed by untargeted metabolomics through ultra-high-performance-liquid chromatography (UHPLC) coupled via electrospray (ESI) source to a qTOF mass spectrometer. Univariate (repeated measures ANOVA) and multivariate (PLSDA, ML-PLSDA) data analyses were used to select BFIs differentiating the two meals. 3-Indoxyl sulfate, p-cresol sulfate, and several other microbial amino acid catabolites were additionally explored within the urine profiles. Results: Thirty-eight markers of meat and dairy intake were selected and are presented along with their excretion kinetics. Carnosine, taurine, and creatine, as well as hydroxyproline-based dipeptides are confirmed as meat BFIs. For dairy, previously reported metabolites such as acyl-glycines are confirmed, while proline-based dipeptides are reported as novel putative BFIs. Microbial metabolites showed only marginal evidence of differential formation after the two meals. Conclusion: This study allowed us to validate the postprandial kinetics of previously suggested biomarkers of meat and dairy intake and to identify new potential biomarkers. The excretion kinetics are useful to ensure that the collection of urine covers the correct time window in future dietary studies. The BFIs add to the existing body of biomarkers and may further be used in combination to provide a more reliable assessment of meat and dairy intake. Proteolytic microbial metabolites should be further investigated to assess the effect of different protein sources on health. [ABSTRACT FROM AUTHOR]

Background: Dietary assessment is usually performed through imprecise tools, leading to error-prone associations between diet and health-related outcomes. Metabolomics has been applied in recent years to develop biomarkers of food intake (BFIs) and to study metabolites in the diet-microbiome crosstalk. Candidate BFIs exist to detect intake of meat and to a lesser extent dairy, but validation and further development of BFIs are needed. Here, we aim to identify biomarkers that differentiate between intakes of red meat and dairy, to validate previously reported BFIs for these foods, and to explore the effect of proteinmatched meals on selected microbial metabolites. Methods: We conducted a randomized, controlled, cross-over single-meal study comparing a meal with highly fermented yogurt and cheese, and a meal with beef and pork meatballs. Postprandial urine samples from 17 subjects were collected sequentially after each meal up to 24 h and analyzed by untargeted metabolomics through ultra-high-performance-liquid chromatography (UHPLC) coupled via electrospray (ESI) source to a qTOF mass spectrometer. Univariate (repeated measures ANOVA) and multivariate (PLSDA, ML-PLSDA) data analyses were used to select BFIs differentiating the two meals. 3-Indoxyl sulfate, p-cresol sulfate, and several other microbial amino acid catabolites were additionally explored within the urine profiles. Results: Thirty-eight markers of meat and dairy intake were selected and are presented along with their excretion kinetics. Carnosine, taurine, and creatine, as well as hydroxyproline-based dipeptides are confirmed as meat BFIs. For dairy, previously reported metabolites such as acyl-glycines are confirmed, while proline-based dipeptides are reported as novel putative BFIs. Microbial metabolites showed only marginal evidence of differential formation after the two meals. Conclusion: This study allowed us to validate the postprandial kinetics of previously suggested biomarkers of meat and dairy intake and to identify new potential biomarkers. The excretion kinetics are useful to ensure that the collection of urine covers the correct time window in future dietary studies. The BFIs add to the existing body of biomarkers and may further be used in combination to provide a more reliable assessment of meat and dairy intake. Proteolytic microbial metabolites should be further investigated to assess the effect of different protein sources on health. [ABSTRACT FROM AUTHOR]

The study aimed to determine the nutritional composition of vegan recipes shared on the Instagram social media platform and to compare these ingredients with their non‐vegan/omnivorous versions. Turkish and English vegan recipes of meatballs (n = 53), burgers (n = 12), pizza (n = 15), pasta (n = 38), cake (n = 58), and cookies (n = 52) were obtained from Instagram. They all met the criteria of being shared as #vegan labeled, presented detailed information about ingredients, and only included plant‐based ingredients. Afterward, non‐vegan/omnivorous recipes (n = 228) were determined as equivalent to the vegan recipes in each food group, and a total of 456 recipes were evaluated. The amounts of macro‐ and micronutrients per 100‐gram serving were obtained by the Nutritional Data System (BeBiS). According to the outcomes, the most significant differences in nutritional composition were found between vegan and non‐vegan meatball recipes. The levels of cholesterol and B12 were significantly lower in English vegan recipes of meatballs, pasta, cake, and cookies compared to their non‐vegan versions (p <.05). Consuming different vegan foods throughout the day could provide complementary nutrient intake and sustainable optimal health. Nevertheless, recipe‐based updates could be an innovative approach in future vegan studies. In addition, analysis of vegan recipes could be considered to modulate vegan supplementation programs. [ABSTRACT FROM AUTHOR]

Despite the growing interest in innovative nonanimal protein‐prepared foods, knowledge about consumer demand for these newly prepared foods and their potential scope in the market could be improved. This study reports the results of a discrete choice experiment on consumers' (n = 1245) willingness to pay (WTP) for prepared plant‐based meat (PPBM) in the context of Chinese food culture. Consumers were randomly assigned to a treated group with additional environmental information about PPBM. The estimation results of the random parameter logit model showed that when environmental information was provided, consumer preferences and WTP for frozen meatballs with mixed meat (beef‐based and soy protein–based meat) and PBM (pure soy protein–based meat) significantly increased. However, their preference and WTP for food quality and safety attributes of meatballs decreased. Simultaneously, the availability of information reveals the heterogeneity of preferences. This study found that positive WTP for PPBM was limited to consumers with a low degree of food technology neophobia (FTN) and that consumers with a high degree of FTN may avoid purchasing meatballs made from PBM. In contrast, consumers with a higher time preference (i.e., impatient consumers) were likelier to pay for PPBM meatballs. Practical Application: PPBM is especially valuable in developing innovative nonanimal protein‐prepared foods, and China has the potential to become the largest PPBM food market. Understanding consumers' preference for PPBM products and the impact of information provision on their WTP will assist food companies in devising suitable strategies for the development of new PPBM products. The findings of this study provide targeted market insights for the food industry to help guide the development of plant‐based meat products more effectively. [ABSTRACT FROM AUTHOR]

Copyright of Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi is the property of Afyon Kocatepe University, Faculty of Veterinary Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, nanoemulsions (NEs) were prepared using different concentrations of clove essential oil (2.0, 2.5, and 3.0% CEO) and then their particle size, zeta potential, and encapsulation efficiency were characterized. Three formulations of a model processed meat (chicken meatballs) were prepared containing 0 ml (control, "C"), 10 ml (CEO-NE, "T1"), or 15 ml (CEO-NE, "T2") of nanoemulsion per 100 g of meatballs. The physicochemical, microbiological, and sensory attributes of these products were determined during storage for 20 days at a refrigerated temperature (4 ± 1 °C). The addition of the nanoemulsions as preservative retarded color fading (loss of redness) of the meatballs during storage, which was attributed to the natural antioxidant properties of the essential oils. Moreover, the generation of lipid oxidation reaction products (TBARS) during storage was significantly lower (p < 0.05) for the nanoemulsion-treated meatballs than for the control, which was also attributed to the antioxidant properties of the essential oil. The addition of the nanoemulsions to the meatballs also improved their resistance to microbial contamination, reducing the total viable, psychotropic, and yeast and mold counts. Indeed, all these values remained within permissible limits during storage. Furthermore, the incorporation of the nanoemulsions did not adversely impact the textural attributes or water holding properties of the meatballs. Sensory evaluation showed that nanoemulsion-treated chicken meatballs maintained their desirable appearance, flavor, juiciness, and overall acceptability throughout the study period. In contrast, a significant (p < 0.05) decrease in overall acceptability scores of the control group was observed from day 10, rendering it less acceptable to the panelists. In conclusion, the incorporation of nano-encapsulated clove essential oil proved enhancing the quality, safety, and shelf-life of chicken meatballs. Consequently, they could serve as a natural preservative for application in preservation of foods. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND: The present research was conducted to investigate the impact of reishi mushroom extract (RME) on the formation of heterocyclic aromatic amines (HAAs) in meatballs. Sample preparations involved applying RME using either the spreading or addition method, with varying concentrations (0%, 0.25%, 0.5%, and 1% of RME), followed by deep‐frying at temperatures of 150 and 190 °C for 3 min. RESULTS: The types and levels of HAAs varied based on the frying temperature, method of extract application, and the extract concentration. Notably, total HAA contents increased with rising the frying temperature (P < 0.01) and varied from undetectable levels to 4.91 ng g−1 across all analyzed meatballs. The addition method was more effective than the spreading method (P < 0.01), and among the concentrations tested 0.25% RME exhibited the highest efficacy in reducing total HAAs (P < 0.05). Furthermore, the addition method inhibited lipid oxidation more efficiently compared to the surface spreading method (P < 0.05). CONCLUSION: This study demonstrated that RME had mitigating effects on HAAs depending on the concentration and frying conditions in deep‐fried meatball samples. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Agroindustri Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This summary discusses the importance of transitioning from a linear economy to a circular economy in the agri-food sector. The document emphasizes the challenges and opportunities of implementing circular economy strategies in this sector, as well as the significance of life cycle thinking and assessment methods. It introduces a special issue of The International Journal of Life Cycle Assessment that focuses on assessing circular economy strategies in the agri-food sector using life cycle assessment methods. The special issue includes 10 papers that cover methodological advancements, case studies, and literature reviews. The studies primarily focus on the environmental performance of circular strategies, with limited attention given to economic and social impacts. There is a need for more comprehensive assessments that consider all dimensions of sustainability and explore the interconnections between life cycle sustainability assessment and circularity assessment. [Extracted from the article]

Purpose: The aim of this article was to perform a life cycle assessment (LCA) of industrial meatballs produced in Malaysia, for evaluating the environmental impacts and discussing the adoption of circular economy (CE) principles. It attempted to fill the research gaps of very less related work reported, unavailability of environmental performance data and less discussion on improvement implications for food production in developing countries. Methods: To achieve the objectives, the midpoint environmental impacts of beef meatballs manufacturing were assessed and analyzed. Primary data were collected from a small- and medium-sized food manufacturing company located in Malaysia. The environmental assessment was grounded on the production of food raw materials and packaging materials and industry-based manufacturing of processed food items as the system boundary. The LCA was conducted using SimaPro 7.3.3 as a software tool and CML-IA baseline V3.05 as an impact evaluation method. Results and discussion: The results found that the farm-based production and industrial cooking of beef are the major sources responsible for the environmental burdens. Comparatively, food-based raw materials were having more damaging impact on the environment than the packaging materials. The use of natural gas for meatballs cooking was found to be another environmental hotspot. In addition, from the packaging viewpoint, polystyrene material was the major contributor towards environmental impacts. Based on the results, the potential solutions and CE principles were recommended and discussed in order to improve the environmental performance. Conclusions: By using LCA, this study identified the environmental hotspots for industrial meatballs production in Malaysia and discussed the potential adoption of CE principles in order to reduce the environmental burdens. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was conducted to determine the changes in the quality of rainbow trout (Oncorhynchus mykiss) meatballs cooked with the sous-vide technique. Vacuum-packaged fishball were cooked using the sous-vide method under two different temperature (60 °C and 80ºC) and two different times (15 and 20 minute) and stored at 4±1ºC for 25 days. The results showed that sous vide cooking technique at 80 °C for 20 min. effectively limited bacterial growth. It was determined that sous vide cooking technology significantly reduced the levels of total volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) at the end of storage. As the cooking temperature increased, the pH values of the meatball samples also increased. According to the sensory evaluation results, the meatballs cooked with the sous vide technique received higher scores than the control group, and the most preferred cooking temperature and time was determined to be 60ºC for 20 minutes. [ABSTRACT FROM AUTHOR]

In this study, conjugated linoleic acid (CLA, 3.75%) enriched meatballs were cooked by sous vide (65°C and 95°C). It was determined that there was no significant change in oleic, linoleic, SFA, MUFA and PUFA values. While the amount of CLA isomers decreased significantly with the cooking process, it was determined that lower losses occurred in the sous vide method. The springiness, cohesiveness, resilience and chewiness values of the cooked meatballs with the sous vide method and containing CLA were higher than the other meatball samples. As a result of the study, it is thought that added CLA in foods can be preserved more by prepared with the sous vide method and thus the desired positive biological effects of CLA on human health can be observed. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Heterocyclic amines (HCAs) have potential carcinogenic and mutagenic activity and are generated in cooked protein‐rich foods. Adding proanthocyanidins (PAs) to these foods before frying is an effective way to reduce HCAs. In this study, polymeric PAs (PPA) and ultrasound‐assisted acid‐catalyzed/catechin nucleophilic depolymerized PAs (UAPA, a type of oligomeric PA) were prepared from Chinese quince fruits (CQF). Different levels of PPA and UAPA (0.05%, 0.1%, and 0.15%) were added to chicken meatballs and tofu; then these foods were fried, and the content of HCAs in them after frying was investigated. The results showed that PPA and, particularly, UAPA significantly inhibited the formation of HCAs in fried meatballs and tofu, and this inhibition was dose‐dependent. The inhibition of HCAs by both PPA and UAPA was stronger in the chicken meatballs than in fried tofu. The level of total HCAs was significantly reduced by 57.84% (from 11.93 to 5.03 ng/g) after treatment of meatballs with 0.15% UAPA, with inhibition rates of 78.94%, 50.37%, and 17.81% for norharman, harman, and 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), respectively. Of note, there was a negative correlation between water, lipid, protein, creatine, and glucose content and HCA content in the crust, interior, and whole (crust‐plus‐interior) measurements of all fried samples. Interestingly, PPA and UAPA were found more effective in inhibiting HCAs in the exterior crust than in the interior of the fried chicken meatballs. These results provide evidence that further studies on the reduction of the formation of harmful HCAs in fried foods by adding CQF PAs could be valuable to the fried food industry. Practical Application: Chinese quince proanthocyanidins treatments significantly inhibited the generation of heterocyclic amines (HCAs) in chicken meatballs and tofu when deep‐fried. These results suggest that Chinese quince proanthocyanidins can be used as natural food additive for reducing HCAs in fried foods, laying the foundation for using Chinese quince fruit proanthocyanidins for HCA inhibition in the food industry. [ABSTRACT FROM AUTHOR]

Staphylococcus aureus (S. aureus) is bacterium that threatens public health because it causes infections and food intoxication. For this reason, within the scope of this study, it was aimed to determine the presence of S. aureus, antibiotic resistance profiles, and biofilm formation in ground beef and meatball samples consumed in Amasya. In the study, 60 meat samples purchased from Amasya were used as material. First, conventional culture technique and PCR testing were used for the isolation of S. aureus. Secondly, antibiotic resistance profiles of the S. aureus were analyzed by disc diffusion. Finally, biofilm production of the S. aureus was analyzed phenotypically by the microtiter plate method and genotypically by PCR. Through the study, we identified 58 S. aureus isolates that were confirmed phenotypically and genotypically. Disc diffusion results showed that all S. aureus were sensitive to imipenem and piperacillin-tazobactam, but resistant to methicillin 43.10% (25/58), erythromycin 41.37 % (24/58), penicillin 58.62% (34/58), gentamicin 10.34% (6/58), chloramphenicol 17.24% (10/58), tobramycin 6.89% (4/58), and levofloxacin 1.72% (1/58). Biofilm production was determined as 58.62% (34/58) in the microtiter plate. In the PCR analysis, the icaA or icaD gene of a total of 4 (6.89%) different isolates was evaluated as positive. As a result, the presence of antibioticresistant S. aureus in ground beef and meatballs and the production of biofilm by the bacteria pose a potential risk. Therefore, it is important for human health to take the necessary precautions to reduce the risk of S. aureus contamination during the processing, and transportation. [ABSTRACT FROM AUTHOR]

Objective: Meatballs are a popular meat-based food consumed widely in Indonesian society. However, the issue of unethical substitution of halal meatballs with non-halal meats, particularly pork and canine meat (CM), has emerged. The existence of non-halal meats, including CM, in food products is prohibited in Islam, necessitating the development of reliable analytical techniques for their identification. In this study, we designed species-specific primers (SSPs) targeting the D-loop region of mitochondrial DNA for CM meatball product identification. Materials and Methods: The study was commenced by creating specific primers for canine DNA using Integrated DNA Technologies software and subsequently performing DNA isolation. The designed primers were then subjected to comprehensive evaluation using RT-PCR, including specification, linearity, limit of detection, efficiency, and repeatability. Results: The results indicated that the primer D-Loop 443 (forward: 5¢-GGG ACA TCT CGA TGG ACTA ATG-3', reverse: 5'-GCG GTC ATA GAT GAG TGA TAG C-3') designed and validated in silico using primer-basic local alignment search tool nucleotide (BLAST) program from NCBI accurately identified canine DNA when the optimal annealing temperature was set at 57.5oC. The real-time PCR technique utilizing the D-loop 443 primer exhibited the ability to amplify canine DNA down to a minimum quantity of 100 pg, with an efficiency value of 91.8%, a correlation coefficient (R) of 0.990, and a precision value (RSD) of 0.30%. Conclusion: The SSP-based RT-PCR method developed is a versatile and efficient tool for detecting CM in meatballs. Its implementation helps maintain consumer trust and addresses concerns regarding the substitution of halal meats with non-halal alternatives. [ABSTRACT FROM AUTHOR]

In order to reduce the harm caused by high intake of saturated fat on human health. This study aimed to investigate the effect of high interphase Pickering emulsions (HIPEs) stabilized by soybean protein isolated and soybean oil, and tea polyphenols were used as functional ingredients to evaluate two different HIPEs as pork back fat (PBF) replacers in the meatballs. Six different formulations were prepared by the replacement of PBF with water, HIPEs and HIPEs loaded with tea polyphenols. Physical, chemical and sensory indexes of meatballs were assessed. Compared with the control group, there were significant differences in all indexes expect pH (P

Background: The effectiveness of mentoring programs for micro, small, and medium enterprises (MSMEs) needs to be evaluated in order to develop effective mentoring programs. Each MSME requires a different mentoring program, so it is necessary to evaluate the effectiveness of the existing mentoring program in order to design the next mentoring program. Purpose: This research aims to determine the effectiveness of the community empowerment program through mentoring MSMEs in improving the welfare of meatball traders in Jakarta implemented by Dompet Dhuafa. Design/methodology/approach: Data collection Analysis includes secondary data, field observations, in-depth interviews, and documentation. Analysis was carried out using triangulation techniques which included data reduction, presentation, and drawing conclusions. Findings/Result: The research findings can be stated as follows: 1) Collective Mentoring Program: The research results show that programs that focus on mentoring groups have a significant positive impact on cohesiveness and unity in the meatball trader community. This collaborative support plays an important role in advancing the development of micro and small businesses. Apart from that, the mentoring program is also effective in increasing traders' motivation and knowledge in entrepreneurship. 2) Financial Assistance Programs: This study underscores the importance of financial assistance programs in providing the necessary capital for microenterprises. However, this suggests that this form of aid is more suited to meeting short-term financial needs than as a long-term solution. Conclusion: There are three types of mentoring programs carried out, namely Group Mentoring, Increasing Partner Capacity Through Training, and Financial Assistance. Of the three types of mentoring programs, mentoring groups, especially in forming cohesive and family groups (recruitment results), are considered the most effective in helping meatball traders survive during the pandemic. Especially in forming groups or communities that regularly hold meetings and collectively help solve problems, maintain the cleanliness of sales equipment (carts, plates, spoons, etc.), and try to develop or find out how to make the taste of these meatballs more popular. with customers. But what they appreciated most was a community meeting that had never been held before. Originality/value (State of the art): There has been no evaluation of this program so it is very important to evaluate the implementation and impact of the mentoring program on business continuity, in order to improve the mentoring program in the future. [ABSTRACT FROM AUTHOR]

Background and Aim: Halal restaurants participating in online food delivery services do not require halal certification. The Halal status of products through the Halal logo provides the consumer with information on the basis of which he decides to buy. Online transactions involve potential risks related to online processes, payment methods, and product quality. The aim of this study was to determine whether a declared Halal label is in accordance with the business processes implemented. Materials and Methods: Halal authentication of Gofood's meatball partner products in Yogyakarta and Solo Raya determined the incompatibility of meatball ingredients. Sixty meatball samples were collected from Yogyakarta and 30 samples from Solo Raya. Halal certification test was carried out using the thermal cycle polymerase chain reaction method at Universitas Gadjah Mada Animal Husbandry Laboratory and the results were used to identify pork contamination in meatballs. The addition of pork or pork meatballs was used as a control. Results: Eight meatball restaurants in the Solo Raya and Yogyakarta areas were found to be contaminated with pig DNA. The results of the tracing materials and processes, i.e., the grinding stage, are critical because all samples were supposed to be made from beef. It is known from interviews that contamination with pig DNA at the milling stage was accidental. Conclusion: Restaurants that sell meatballs are committed to adhering to product labels that are 91.1% safe from pork contamination. The Halal and original beef labels were in accordance with their statements. This study highlights the concept of Halal authentication with traceability to overcome pork contamination in meat products. [ABSTRACT FROM AUTHOR]

Background: Total iron (TI) intake and differentiation between heme iron (HI) and nonheme iron (NHI) are uncommon despite markedly different bioavailability. Objectives: To create a database compiling information from studies that directly assessed the HI content of animal products using the Hornsey method, and to explore differences in estimates of HI intake between the data compiled and the Monsen method. Methods: A literature search identified studies that chemically characterized the HI content of animal-based foods using the Hornsey method; HI, NHI, and TI contents (mg/100 g) were compiled. Information was grouped by animal type and cooking method, and mean (± SD) HI% was calculated. Using a 24-h dietary record, differences in HI and NHI intake using the compiled information and the Monsen approach were explored. Results: Actual HI% values ranged from 7% to 94%. Raw foods had the highest HI% [raw duck (94% ± 4%), raw blood curd (82% ± 4%), and raw beef (79% ± 9%)]. Boiled foods had the lowest HI% [boiled shrimp (11% ± 5%) and meatballs (15% ± 6%)]. Cooked foods with the highest HI% were beef (70% ± 10%) and lamb (70% ± 9%). In many instances, applying actual HI% from the complied database produced markedly different measures of the HI content of foods [cooked beef (Monsen: 1.3 mg/100 g); (Hornsey: 2.3 mg/100 g)]. Estimation of iron intake in a 24-h recall demonstrated that using animal-specific HI% results in different estimates of HI intake [Monsen: 1.2 mg HI (40%); Hornsey: 1.8 mg HI (59%)]. Conclusions: Animal-based foods have variable HI%. A fixed HI:NHI ratio does not reflect this variation and could give rise to inaccurate estimates of HI content in food and HI intake. Consideration of this variation in HI% may improve our ability to link dietary intake with iron status and important health outcomes. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Ilmiah Pangan Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to reduce the harm caused by high intake of saturated fat on human health. This study aimed to investigate the effect of high interphase Pickering emulsions (HIPEs) stabilized by soybean protein isolated and soybean oil, and tea polyphenols were used as functional ingredients to evaluate two different HIPEs as pork back fat (PBF) replacers in the meatballs. Six different formulations were prepared by the replacement of PBF with water, HIPEs and HIPEs loaded with tea polyphenols. Physical, chemical and sensory indexes of meatballs were assessed. Compared with the control group, there were significant differences in all indexes expect pH (P<0.05). Reduce-fat meatballs with HIPEs showed higher cooking rate (93.59%), content of moisture (66.91%) and protein (14.48%) and lower content of fat (8.42%). The hardness, elasticity, cohesiveness and chewability of meatballs increased with the addition of emulsion. After addition of HIPEs, the L* of meatballs was increased, and the a*, b* were increased due to the addition of tea polyphenols. The HIPEs loaded with tea polyphenols had the best improvement on the infiltrate on the moisture (1.57%) and fat (0.019%) of meatballs, the lowest TBA value was 4.12 mg/kg. The sensory evaluation was higher than the control group. Using HIPEs as a fat substitute could effectively reduce the fat content in meatballs and improve the yield and quality of meatballs. This study can provide some reference for the development of fat-reducing meat products. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to determine the effect of naringenin (Ngn) on Nε‐(carboxymethyl)lysine (CML) inhibition during the cooking of meatballs. In addition, to determine the relationship of CML formation in meatballs with TBARS and pH. For this purpose, CML, TBARS, pH, and sensory analyses were performed by cooking the meatballs in which Ngn was added at different rates and storing them at 4 ± 1 °C for 16 days, by cooking them at 250 °C for 10 min at intervals of 4 days. The amount of CML in the meatballs was 13.74 ± 0.73–14.29 ± 0.56 on day 0 and between 15.24 ± 0.12 and 18.15 ± 0.43 μg g−1 on day 16. TBARS values of the meatballs were between 1.55 ± 0.21 and 1.78 ± 0.17 on day 0 and between 2.54 ± 0.28 and 3.28 ± 0.47 mg MDA kg−1 on day 16. It was determined that there was a difference between the groups containing Ngn and the control group in terms of smell and general taste on the 8th storage day and in the general taste on the 12th storage day. As a result, it was determined that the addition of naringenin to the meatball composition inhibited the formation of CML in the meatballs, slowed the oxidation rate, and did not adversely affect the sensory properties. Thus, it can be emphasised that adding naringenin to meatballs will add functional properties to meatballs and turn them into a more beneficial product for human health. This research provides valuable references and guidelines for the safety of fried foods based on the control of advanced glycation end products (AGEs). [ABSTRACT FROM AUTHOR]

Meat and meat products, which are significant in human nutrition, are consumed with pleasure, as well as their rich essential nutrients, sensory properties, and taste in adequate and balanced nutrition. Within the scope of the study, gluten-free flour alone (20% (w/w)) and vegetable powders (5% (w/w)) were used in the production of meatball snacks using the explosive puff drying (EPD) method. The effects of two different pre-drying processes (hot air drying (HAD) and freeze drying (FD)) on the final product properties were discussed. While using chickpea flour as gluten-free flour; we preferred adding vegetable powders with high fiber and prebiotic content, such as Jerusalem artichoke, and red beetroot powders. The physical and chemical properties of the samples dried by both methods (HAD + EPD and FD + EPD) containing chickpea flour and red beetroot powder were found suitable for consumption as snack products. However, the expansion rate (94.27%), total phenolics content (100.07 µg GAE/g DM), textural hardness value (1053.65 N), textural crispness (24 peak number), and sensory impression (8.4) values of products containing chickpea flour and beet powder dried with FD + EPD dried gave the best results among the groups (p < 0.05). In addition, the sensory analysis showed that this sample was preferable to the other samples. The pre-drying processes we applied, and the moisture content of pre-dried samples had a significant effect on puffed dried product quality. Oil losses, shrinkage, and the formation of cracks with the HAD method were observed. It was determined that FD as a pre-drying method before EPD minimized the nutrient losses (total protein content, total fat content, total phenolics content) and preserved the physical (ΔE < 15) properties of the snack samples. [ABSTRACT FROM AUTHOR]

In this study, the addition of mango seed extract (MSE) in goat meatballs was assessed. The efficacy of three different levels of MSE extract, namely T1 = (2.5 mL/100 g of meat emulsion v/w), T2 = (5.0 mL/100 g of meat emulsion v/w), T3 = (7.5 mL/100 g of meat emulsion v/w), and T0 (control without mango seed extract), was conducted for evaluation of changes in water activity (aW), pH, total phenolic compounds, DPPH, peroxide value, TBARS, microbial quality, and sensory attributes of the goat meatballs stored at refrigerated temperature (4 ± 1 °C). Incorporation of the mango seed extract T3 (7.5 mL/100 g) showed that it can potentially better maintain change in pH and water activity. Total phenolic and DPPH activity decreased significantly (P0.05) among all samples throughout storage; however, the highest value was noted for T3 among all samples. The MSE-added goat meatballs (T3) group had lower significant (p < 0.05) peroxide values than the other samples. The T3 sample added with MSE exhibited significant (p < 0.05) lower TBRAS values as compared to other treatments. Comparatively lower microbial proliferation and better sensory attributes were maintained among the treated groups during the entire storage time. The results show that the inclusion of MSE extract T3 (7.5 mL/100 g) is a promising natural antioxidant that can maintain a better quality of goat meatballs at refrigerated temperature (4 ± 1 °C) under aerobic packaging conditions. [ABSTRACT FROM AUTHOR]

Abstract Meatball is a processed food product that can be produced from the basic ingredients of beef, chicken, or fish. High nutrient contents cause the meatball to be easily contaminated by bacteria, consequently decreasing their quality or shelf life. For this, it requires a preservative material to prevent the quality degradation of meatballs. Bay leaf extract (BLE) is one of the natural preservatives that can be used for coating material to inhibit bacterial growth on meatballs as it contains bioactive compounds. This work aims to evaluate the feasibility of BLE as a natural preservative for meatballs. Here, the TPC-based bacterial growth and shelf life are two important parameters to identify BLE's feasibility. This work was designed by using a completely randomized design (CRD) with 1 factor of BLE composition using various formulations of 0% (F0), 1%(F1), 1.5%(F2), and 2%(F3), respectively. The bacterial growth in the meatballs was evaluated based on the total plate count (TPC) values at different temperatures of 27 °C, 10 °C, and 5 °C for 1, 7, 14, 21, and 28 days of storage time. Meanwhile, the shelf life was estimated by using accelerated shelf-life testing (ASLT) based on the TPC values. The collected data were analyzed using Microsoft Excel software, one-way Analysis of Variance (ANOVA), and Duncan’s test with SPSS 25.0. The BLE with a concentration of 2% showed good feasibility in preventing bacterial growth and improving the shelf life of meatballs, twice longer than that of without BLE.

Meatballs are a popular food in Indonesia. Vegetable meatballs (VM) are not as popular as meatballs. The utilization of soy protein isolate (SPI) in vegetable meatballs is expected to improve the functional quality of the meatballs. SPI is useful as a source of essential amino acids the body needs. SPI acts as a binder and gelling agent during processing and improves emulsion stability. This study aims to investigate the use of soy protein isolate in making vegetable meatballs (VM) and its effect on sensory and characteristic properties. The treatment material in this study was the use of SPI in meatball dough as a substitute for meat. The study used a completely randomized design (CRD) consisting of five treatments, namely the ratio of tapioca flour and SPI with treatments (VM0) 100:0%, (VM1) 80:20%, (VM2) 70:30%, (VM3) 60:40% and (VM4) 50:50% and analyzed triplicate. The investigated parameters of this investigation were: volume, weight, bulk density, cooking yield, water retention, proximate, and sensory evaluation. The results showed that using SPI 30% by weight of starch gave the best results. The value of the volume expansion ratio is 1.52 ml/ml, water reabsorption is 308.20%, bulk density is 0.64 g/ml, cooking yield is 218.84 %, and moisture retention is 227.54%. Crude protein content 29.417%. The preference score of vegetable meatballs is quite good, which is between 4 to 4.5 for color, aroma, and elasticity, while for taste and aroma, it is an average of 3.5. Although it is still lower than meatballs, vegetable meatballs provide a choice of healthy meatballs. It is expected that the results of this study will be able to produce VM that contains high vegetable protein and lower prices.

Research background. Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of this study is to determine how substituting beef and broiler meat with tuna meat affects the chemical and sensory characteristics of meatballs. Experimental approach. In this study, 1000 g of meatballs were prepared from 60 % of beef or broiler chicken. Each meat was replaced with tuna meat at mass fractions of 0, 20 and 40 %. The meat was finely ground and mixed with mass fractions (in %) of: tapioca flour 20, garlic 1.2, salt 2, ground pepper 0.5, egg white 0.3 and ice cubes 16. The tested variables included the chemical quality (moisture, protein, fat, ash, cholesterol and fatty acids) and sensory quality (colour, aroma, elasticity, texture and taste) of the meatballs. The data obtained were statistically analysed using a completely randomised factorial design analysis of variance. Results and conclusions. The results show that increasing the mass fraction of tuna as a substitute for beef and broiler meat significantly increased (p

The present work was conducted to determine the effects of organic acids (1 and 2% of sodium lactate, 0.5% potassium sorbate, 0.5% sodium citrate, and 1% sodium acetate) combined with ambient air and modified atmosphere packaging (HiOx: 80:20:0/O2:CO2:N2; CO: 0.4:30:69.60/CO:CO2:N2) on the quality parameters and shelflife of meatballs, and to evaluate the survival of Salmonella Typhimurium and Listeria monocytogenes in inoculated meatballs stored at 4°C for 15 d. Results indicated that the organic acid combinations delayed the microbial growth, and improved the shelf-life of meatballs. Lipid oxidation was retarded with organic acid treatments, and the meatballs in CO-MAP did not exceed the spoilage level during the storage period. A difference of 1 - 2 log and 2 - 3 log units of S. Typhimurium and L. monocytogenes counts were recorded between the untreated and organic acids treated meatballs, respectively, with effectiveness in HiOx and CO-MAP. Enhancement in colour and textural properties was detected in the meatballs treated with combined organic acids and 2% sodium lactate. Moreover, the overall acceptability of 2% sodium lactate treated meatballs was rated more palatable by the panellists at the end of the storage. In conclusion, organic acid treatments combined with modified atmosphere packaging can maintain the storage properties of meatballs without influencing the sensory characteristics during refrigerated storage. [ABSTRACT FROM AUTHOR]

This study aimed to determine the antibacterial activity of the essential oil of fingerroot (Boesenbergia pandurata) (EOF) as a natural preservative in ground meat and its effect on the formation of heterocyclic amines (HAs) in pan-fried meatballs. EOF was applied either by adding it to ground pork or marinating pork in it before grinding. In addition, the antibacterial activity of EOF was tested. Aerobic mesophilic total viable count (TVC), lactic acid bacteria (LAB), and Enterobacteriaceae bacteria were monitored. The results show that EOF exhibited strong antibacterial activity when added at concentrations of 1.0 and 2.5 wt%. Antimicrobial activity against TVC, LAB, and especially Enterobacteriaceae bacteria was observed at all EOF concentrations (0.25, 0.5, 1.0, and 2.5 wt%). A 2.5% concentration of EOF applied by marinating trimmings can extend the shelf-life of ground pork to 18 days, while 2.5% EOF applied via addition can extend the shelf-life to 15 days, compared with 3 days for the control sample. After frying the meatballs, the inhibitory effect on the formation of heterocyclic amines was only significant for MeIQx with the highest addition of EOF (2.5 wt%). Significant increases in the concentrations of all other HAs were determined by adding EOF (2.5 wt%). [ABSTRACT FROM AUTHOR]

This study demonstrates the potential use of soy flour, spirulina powder, cricket powder, buckwheat flour and lupin flour as alternative protein sources in a minced meat product (meatballs) by comparing the reformulated meatballs with control meat-only samples. We analysed the use of the same amount of each of the selected protein sources on the technological and functional characteristics and the sensory perception of raw and cooked meatballs. Higher pH and better emulsion stability was observed in the soy flour, spirulina and cricket powder samples compared to the meat-only sample. In the texture profile, greater hardness and springiness of the samples made with buckwheat flour, soy flour and spirulina powder was found compared to the meat-only sample, but lesser values for the same parameters when cricket powder or lupin were added. The results obtained indicated that spirulina and cricket powder are promising ingredients for the innovative formulation of meat products and are suitable for application in a mixed design approach. [ABSTRACT FROM AUTHOR]

Summary: The current study was designed to supersede the meat protein with pulse‐based proteins and to determine the suitability of the processing method for commercialisation of plant protein meat analogues. The pulse protein concentrates (PPCs) were extracted from green gram, horse gram and cowpea using alkaline/isoelectric precipitation method. The PPCs were subjected for physicochemical, morphological, GC–MS and thermal analysis. The PPCs of green gram to horse gram to cowpea were used in the ratio of (20:20:20) T1, (30:15:15) T2 and (15:20:15) T3 to prepare deep‐fried meatballs. All the PPCs exhibited collapsed and wrinkled surface. The horse gram protein concentrates exhibited the highest denaturation temperature (Td °C) 89.50 ± 2.57 and enthalpy (ΔH (J g−1)) (287.73 ± 9.64) iterating better thermal stability compared to other samples. FTIR spectra indicated the presence of O–H stretching wide bands for mutton deep‐fried meatballs (3321.22 cm−1) and plant‐based deep‐fried meatballs (3288.28 cm−1), whereas PPCs in the region of (3275–3278 cm−1). Two C‐H bands and the main secondary structural components such as α‐helix, β‐sheet, β‐turn and random coil of PPCs were observed in the region of 1600–1700 cm−1. Amide N–H bending (1400–1500 cm−1) and the C–O stretching bands (1000–1300 cm−1) were observed for all the samples. The plant‐based deep‐fried meatball formulated at the ratio of 20:20:20 (T1) was closely related to the mutton deep‐fried meatballs in terms of organoleptic properties (colour, texture, juiciness and overall acceptability), colour properties (L* and b*) and textural properties such as hardness, adhesiveness and cohesiveness. These findings will open new research horizons in this area and pave the way for the commercialisation of meat substitutes, which will reduce the environmental impact and carbon footprint. [ABSTRACT FROM AUTHOR]

Tuna meat (Thunnus atlanticus -- blackfin tuna) and purslane flour (Portulaca oleracea L.), which contain high protein and polyunsaturated fatty acids but are low fat and cholesterol, are used to substitute beef and tapioca flour to produce quality meatballs. This study aims to determine the effect of substituting beef and tapioca flour with tuna meat and purslane flour on meatballs' chemical, physical, and sensory quality. The beef was substituted with 40% tuna meat, and tapioca flour was substituted with 0, 10, and 20% purslane flour. The data obtained were analysed using a complete randomised design, with three treatments and five replications, respectively, and further tested with the Duncan test. The results showed that increasing the level of purslane flour can increase (P < 0.01) the chemical quality (water, protein, fat, ash, and omega-3) but decrease (P < 0.01) the cholesterol of the meatballs. Physical quality (water holding capacity and sensory quality (colour) of meatballs were increased (P < 0.01), but taste and acceptability were decreased (P < 0.01). It can be concluded that substituting beef and tapioca flour with tuna meat and purslane flour can increase the chemical and physical quality. [ABSTRACT FROM AUTHOR]

In this study, the possible utilization of Malva sylvestris extract as an effective natural preservative was investigated. For this purpose, a bio-edible coating based on Lallemantia iberica seed mucilage (LM) enriched with M. sylvestris bioactives (LM/MS) was produced to extend oxidative stability of turkey meatballs during cold storage (4 ± 1 °C). MS were extracted using microwave-assisted extraction using microwave power of 500 W and radiation time of 17 min. Bio-edible coatings at different concentrations of bioactive compounds (1–3% w/v) were produced. According to spectrophotometric and RP-HPLC analysis, MS bioactive compounds were a potential source of free radical scavengers and genistein (63.10 ± 0.15 mg g− 1). Physicochemical (pH, thiobarbituric acid reactive substances (TBARs), peroxide value (PV), instrumental colorimetry (L*, a*, and b*)), and sensory (odor, color, texture, and preference) properties of samples were determined. PV and TBARs results revealed the application of bio-edible coating containing 3% w/v of MS (LM/MS3) enhanced the oxidative stability of samples. Considering color parameters, b* and L* increased, while a* decreased. Moreover, application of LM/MS3 significantly (p < 0.05) improved the sensory characteristics and pH values of the coated samples. These results confirmed that the application of LM/MS3 could be considered a promising technique to delay the oxidative deterioration of refrigerated turkey meat. [ABSTRACT FROM AUTHOR]

Research background. Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs. Experimental approach. The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid reactive substances (TBARS)) and physical (cooking loss, diameter reduction, fat retention, water retention, colour and texture analysis) characteristics of the meatballs were analyzed. Results and conclusions. The fat content of raw meatball samples was reduced from (31.2±2.2) to (10.5±0.4) % in the sample with the highest fat substitution (F100). The energy levels of the F100 samples were almost 56 % lower than of the control group. Monounsaturated fatty acids (MUFAs) represented the dominant group in all substitution rates of the meatballs, followed by saturated fatty acids (SFAs) and finally polyunsaturated fatty acids (PUFAs). Among the raw meatball samples, the highest oxidation occurred in the F50 and F100 groups. However, it was determined that the difference between F25 and F75 and the difference between control and F75 were not statistically significant (p>0.05). When the cooked samples were compared, the highest thiobarbituric acid (TBA) value was found in the F50 sample, followed by the F100 and F75 samples. The difference between the mean values of springiness and cohesiveness of the samples was not significant (p>0.05). The hardness value of samples decreased significantly (p<0.001) with >75 % fat replacement. Novelty and scientific contribution. It can be concluded that the oil replacement rate that may satisfy consumer demand without impairing the product technological and chemical quality should be <75 %. As the fat replacement ratio increases, the SFA content of cooked meatballs decreases, while the MUFA and PUFA contents increase. Considering the positive effects of reducing the intake of SFAs and increasing the intake of unsaturated fatty acids on non-communicable diseases such as cardiovascular diseases, fat replacement in meatballs is important for future developments. [ABSTRACT FROM AUTHOR]

The current study was aimed at optimizing the amount of fat and walnut kernel content for the production of functional meatballs (locally called as Rista). In the first experiment, different combinations of lean meat, animal fat, and vegetable fat (T1 = 90% lean meat: 10% animal fat; T2 = 90% lean meat: 5% animal fat: 5% vegetable fat; T3 = 90% lean meat: 10% vegetable fat) were compared to control (T0 = 80% lean meat: 20% animal fat). Based on physicochemical, proximate, antioxidant activity parameters and sensory scores, T1 (90% lean meat: 10% animal fat) was found optimum for the formulation of functional meatballs. In the second experiment, walnut kernel paste (WKP) was incorporated at three levels (3, 6, and 9%) replacing lean meat in the formulation of gravybased products. 6% WKP was found optimum for the development of functional meatballs. It was concluded that the formulation containing 84% lean meat, 10% animal fat, and 6% walnut kernel paste was suitable for the preparation of functional meatballs. [ABSTRACT FROM AUTHOR]

In this study, gelatin‐based encapsulation of different bioactive compounds including essential oils (EOs) and bacteriocins, produced by lactic acid bacteria was established to evaluate the microbial, physiochemical, and sensory qualities of meatballs. Determination of minimum inhibitory concentration followed by checkboard method showed citrus extract, Mediterranean formulation, Cinnamon and thyme EOs had inhibitory concentrations between 20 and 5000 ppm and synergistic effect against common contaminant and pathogenic bacteria in meat. The bacteriocins produced by Lactobacillus curvatus and Pediococcus acidilactici showed antimicrobial activity between 10,000 and 80,000 ppm against Leuconostoc mesenteroides, Carnobacterium divergens, Lactobacillus curvatus, Listeria inocua, Listeria monocytogenes, and Pseudomonas aeruginosa. Encapsulation of the bioactive compounds in gelatin kept the bioactive content to greater extent. The encapsulated bioactive compounds were effective to inhibit the microbial growth, retard the lipid oxidation and color changes, and preserve the sensorial attributes of meatballs. It can be concluded that gelatin‐based encapsulation of Cinnamon EOs and bacteriocins is effective to extend the shelf‐life of meatballs. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Simple Summary: Rabbit meat is considered as a functional food. But, there are few studies directed to determine the influence of natural additives from farm to the table. This study was performed using a fruit obtained from Pithecellobium dulce to follow its effect in rabbits from farm to a fresh meat product. The use of this fruit at 5% of the diet increased the dry and organic matter digestibility of the diet and improved feed conversion rate. Also, it increased acceptance of meatballs prepared with rabbit meat obtained from that animal's feed. Pithecellobium dulce produces a fruit used in alternative medicine that could be utilized to feed rabbits. The objective of this study was to measure the effect of the P. dulce fruit on productive performance, carcass traits, meat characteristics, and meat product quality as well as shelf-life. Seventy-two California × English pot crossbreed rabbits (35 d age) were randomly distributed into two treatments: a control group without P. dulce and another group fed with 5% of P. dulce, and fattening for 28 d. Productive performance parameters, blood biochemistry and hematology, apparent digestibility, carcass traits, meat characteristics, and meat product shelf-life were measured. The results indicate inclusion of 5% P. dulce improves (p < 0.05) dry and organic matter digestibility and feed conversion rate, but some serum blood enzymes were increased (p < 0.05). The a* value, hardness, and pH decreased (p < 0.05) in the group fed with P. dulce. Antioxidant properties in the meatballs were different (p < 0.05), improving shelf-life and acceptance in sensory analysis. In conclusion, the use of 0.5% of P. dulce fruits to feed fattening rabbits can be used to improve the shelf-life of rabbit meat. [ABSTRACT FROM AUTHOR]

Copyright of Toldo de Astier is the property of Universidad Nacional de La Plata and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Jurnal Ilmiah Pangan Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)