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Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd 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.)

The physicochemical and rheological properties of raw and cooked batters produced by a chopping or beating process with various amounts of salt content were studied. Various meat batters were made up for this purpose: the batter processed by chopping with 2% salt, by beating with 1% salt and 2% salt, respectively. Compared with the chopping, the beating cooked batters had higherL* value, hardness, G’ value at 80°C, and lower cooking loss. Using the beating process, the batter with 1% salt had lowerL* values, hardness, springiness, and higher cooking loss than the 2% salt. From the micrographs, the batters produced by beating process exhibited more uniform and compact microstructure than the chopping. The result of low-field nuclear magnetic resonance exhibited that the batters of beating had higher water holding capacity than the chopping. Overall, the beating process enabled lowering of the salt content, cooking loss, and making the cooked batter more hard and elastic. [ABSTRACT FROM AUTHOR]

Objective: To explore the effective intervention in reducing the caesarean rate in Haimen City. Methods: Comprehensive intervention measures entitled 'encouraging natural birth, reducing the caesarean rate' were implemented, including strengthening health education, improving service agency management in relation to midwifery skills, implementing free maternal care policy, following strictly caesarean indication, as well as establishing and implementing routinely the rewards and punishment rules by the health administrative department. Results: The caesarean rate in Haimen City was reduced from 73.39% between October 2010 and May 2011 (pre-intervention period) to 55.48% in 2012 and 54.86% in 2013, indicating a remarkable achievement Conclusions: Comprehensive intervention measures, especially establishing and implementing routinely the rewards and punishment rules by the health administrative department played a key role in controlling the rising caesarean rate in Haimen City. [ABSTRACT FROM AUTHOR]

Physicochemical changes and protein denaturation were evaluated for pork longissimus dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle served as a control. Microwave (MT), microwave combined with ultrasonic (MUT), microwave combined with 35 °C water immersion (MIT), microwave combined with 4 °C refrigeration (MRT), microwave combined with air convection (MAT), and microwave combined with running water (MWT) were applied. All microwave-based methods excepted for MT avoided localized overheating. The changes in the water holding capacity (WHC), color, TBARS, and protein solubility were lowest with MAT. Differential scanning calorimetry (DSC) and dynamic rheological property measurements indicated, that the MAT samples changed only slightly and presented with complete peaks and high G′ values compared with the other treatments. Thus, MAT may reduce protein denaturation associated with meat thawing. The results of this study indicated that MAT effectively shortens thawing time, preserves meat quality and uniformity, and could benefit the meat industry and those who consume its products. [ABSTRACT FROM AUTHOR]

To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased (P < 0.05) cooking yield, hardness, springiness, and strength of myofibrillar protein while reducing centrifugal loss. Furthermore, the incorporation of sodium bicarbonate led to a significant decrease in L ⁎, a⁎, b⁎, and white values of cooked myofibrillar protein; these effects were further amplified with increasing ultrasonic duration (P < 0.05). Additionally, storage modulus (G') significantly increased for myofibrillar protein treated with ultrasonic-assisted sodium bicarbonate treatment resulting in a more compact gel structure post-cooking. In summary, the results demonstrated that ultrasonic-assisted sodium bicarbonate treatment could enhance the tightness of reduced-salt myofibrillar protein gel structure while improving the water retention and texture properties. [Display omitted] • Adding sodium bicarbonate increased cooking yield, texture properties of myofibrillar protein. • Decreased L ⁎, a⁎, b⁎, and white values with increasing ultrasound duration. • G' increased and a more compact gel structure formed treated with ultrasonic-assisted sodium bicarbonate. • Utrasonic-assisted sodium bicarbonate enhanced the tightness and water retention. [ABSTRACT FROM AUTHOR]

Pleckstrin homology like domain family A member 1(PHLDA1) is also known as T-cell death-associated gene 51 (TDAG51).Studies have demonstrated that the abnormal expression of PHLDA1 is closely associated with the formation,development,and metastasis of tumors.We summarized the latest research advances in the structure and biological properties of PHLDA1,as well as the roles of PHLDA1 in multiple malignanttumors such as breast cancer,cancer,liver gastric cancer,liver cancer,melanoma,and osteosarcoma,aiming to comprehensively reveal the significance of PHLDA1 in the clinical diagnosis of tumors.