Effects of Dry, Vacuum, and Special Bag Aging; USDA Quality Grade; and End-Point Temperature on Yields and Eating Quality of Beef Longissimus Lumborum Steaks.
Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks.
Meat Sci. 2013 Feb 16; 94(2): 228-233
Dikeman ME, Obuz E, Gök V, Akkaya L, Stroda S
This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((?Small(50) marbling) and Select); and two cooked end-point temperatures (62.8°C and 71.1°C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner-Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8°C were juicier (P<0.05) than those cooked to 71.1°C. Neither D nor SB aging had advantages over W aging. HubMed – eating
The adaptive nature of implementation practice: Case study of a school-based nutrition education intervention.
Eval Program Plann. 2013 Jan 23; 39C: 10-18
Bisset S, Potvin L, Daniel M
OBJECTIVE: To describe how and why nutritionists implement and strategize particular program operations across school contexts. DESIGN: Instrumental case study with empirical propositions from Actor-Network Theory (ANT). Data derived from interviews with interventionists and observations of their practices. SETTING: Seven primary schools from disadvantaged Montreal neighborhoods. PARTICIPANTS: Six nutritionists implementing the nutrition intervention in grades 4 and 5. From 133 nutrition workshops held in 2005/06, 31 workshops were observed with audio-recordings. INTERVENTION(S): Little Cooks – Parental Networks aims to promote healthy eating behaviors through engagement in food preparation and promotion of nutrition knowledge. PHENOMENON OF INTEREST: The program-context interface where interventionists’ practices form interactively within a given social context. ANALYSIS: Coding inspired by ANT. Interview analysis involved construction of collective implementation strategies. Observations and audio-recordings were used to qualify and quantify nutritionists’ practices against variations in implementation. RESULTS: Nutritionists privileged intervention strategies according to particularities of the setting. Some such variation was accounted for by school-level social conditions, individual preferences and nutritionists’ past experiences. CONCLUSIONS AND IMPLICATIONS: Implementation practices are strategic and aim to engage educational actors to achieve intervention goals. These results challenge implementation frameworks centered on purely technical considerations that exclude the social and interpretive nature of practice. HubMed – eating
Distinct coping strategies differentially predict urge levels and lapses in a smoking cessation attempt.
Addict Behav. 2013 Feb 16; 38(6): 2224-2229
Brodbeck J, Bachmann MS, Znoj H
This study analysed mechanisms through which stress-coping and temptation-coping strategies were associated with lapses. Furthermore, we explored whether distinct coping strategies differentially predicted reduced lapse risk, lower urge levels, or a weaker association between urge levels and lapses during the first week of an unassisted smoking cessation attempt. Participants were recruited via the internet and mass media in Switzerland. Ecological momentary assessment (EMA) with mobile devices was used to assess urge levels and lapses. Online questionnaires were used to measure smoking behaviours and coping variables at baseline, as well as smoking behaviour at the three-month follow-up. The sample consisted of 243 individuals, aged 20 to 40, who reported 4199 observations. Findings of multilevel regression analyses show that coping was mainly associated with a reduced lapse risk and not with lower urge levels or a weaker association between urge levels and lapses. ‘Calming down’ and ‘commitment to change’ predicted a lower lapse risk and also a weaker relation between urge levels and lapses. ‘Stimulus control’ predicted a lower lapse risk and lower urge levels. Conversely, ‘task-orientation’ and ‘risk assessment’ were related to higher lapse risk and ‘risk assessment’ also to higher urge levels. Disengagement coping i.e. ‘eating or shopping’, ‘distraction’, and ‘mobilising social support’ did not affect lapse risk. Promising coping strategies during the initial stage of smoking cessation attempt are targeted directly at reducing the lapse risk and are characterised by engagement with the stressor or one’s reactions towards the stressor and a focus on positive consequences instead of health risks. HubMed – eating
Eating disorders in children on the rise – Physicians are seeing a dramatic increase in the number of children with eating disorders over the past several years.