A site assessment tool for inpatient controlled human infection models for enteric disease pathogens

The use of the controlled human infection model to facilitate product development and to advance understanding of host-pathogen interactions is of increasing interest. While administering a virulent (or infective) organism to a susceptible host necessitates an ongoing evaluation of safety and ethical considerations, a central theme in conducting these studies in a safe and ethical manner that yields actionable data is their conduct in facilities well-suited to address their unique attributes. To that end, we have developed a framework for evaluating potential sites in which to conduct inpatient enteric controlled human infection model to ensure consistency and increase the likelihood of success.

Immune responses to O-specific polysaccharide (OSP) in North American adults infected with Vibrio cholerae O1 Inaba

Background

Antibodies targeting O-specific polysaccharide (OSP) of Vibrio cholerae may protect against cholera; however, little is known about this immune response in infected immunologically naïve humans.

Methodology

We measured serum anti-OSP antibodies in adult North American volunteers experimentally infected with V. cholerae O1 Inaba El Tor N16961. We also measured vibriocidal and anti-cholera toxin B subunit (CtxB) antibodies and compared responses to those in matched cholera patients in Dhaka, Bangladesh, an area endemic for cholera.

Principal findings

We found prominent anti-OSP antibody responses following initial cholera infection: these responses were largely IgM and IgA, and highest to infecting serotype with significant cross-serotype reactivity. The anti-OSP responses peaked 10 days after infection and remained elevated over baseline for ≥ 6 months, correlated with vibriocidal responses, and may have been blunted in blood group O individuals (IgA anti-OSP). We found significant differences in immune responses between naïve and endemic zone cohorts, presumably reflecting previous exposure in the latter.

Conclusions

Our results define immune responses to O-specific polysaccharide in immunologically naive humans with cholera, find that they are largely IgM and IgA, may be blunted in blood group O individuals, and differ in a number of significant ways from responses in previously humans. These differences may explain in part varying degrees of protective efficacy afforded by cholera vaccination between these two populations.

Trial registration number

ClinicalTrials.gov NCT01895855.

Cholera is an acute, secretory diarrheal disease caused by Vibrio cholerae O1. There is a growing body of evidence that immune responses targetting the O-specific polysaccharide (OSP) of V. cholerae are associated with protecton against cholera. Despite this, little is known about immune responses targeting OSP in immunologically naive individals. Cholera affects populations in severely resource-limited areas. To address this, we assessed anti-OSP immune responses in North American volunteers experimentally infected with wild type V. cholerae O1 El Tor Inaba strain N16961. We found that antibody responses were largely IgM and IgA, cross-reacted to both Inaba and Ogawa serotypes, and correlated with vibriocidal responses. We found no association of responses to severity of disease, but did find that blood group O individuals mounted lower IgA fold-changes to OSP than did non-blood group O individuals. Individuals with blood group O are at particular risk for severe cholera, and are less well protected against cholera following oral vaccination. We also compared anti-OSP responses in previously unexposed individuals to responses in matched endemic zone patients, and found a number of significant differences. Such differences may explain in part the varying degrees of protective efficacy afforded by cholera vaccination between these two populations.

Lipopolysaccharide-specific memory B cell responses to an attenuated live cholera vaccine are associated with protection against Vibrio cholerae infection

BACKGROUND

The single-dose live attenuated vaccine CVD 103-HgR protects against experimental Vibrio cholerae infection in cholera-naïve adults for at least 6 months after vaccination. While vaccine-induced vibriocidal seroconversion is associated with protection, vibriocidal titers decline rapidly from their peak 1-2 weeks after vaccination. Although vaccine-induced memory B cells (MBCs) might mediate sustained protection in individuals without detectable circulating antibodies, it is unknown whether oral cholera vaccination induces a MBC response.

METHODS

In a study that enrolled North American adults, we measured lipopolysaccharide (LPS)- and cholera toxin (CtxB)-specific MBC responses to PXVX0200 (derived from the CVD 103-HgR strain) and assessed stool volumes following experimental Vibrio cholerae infection. We then evaluated the association between vaccine-induced MBC responses and protection against cholera.

RESULTS

There was a significant increase in % CT-specific IgG, % LPS-specific IgG, and % LPS-specific IgA MBCs which persisted 180 days after vaccination as well as a significant association between vaccine-induced increase in % LPS-specific IgA MBCs and lower post-challenge stool volume (r = -0.56, p < 0.001).

DISCUSSION

Oral cholera vaccination induces antigen-specific MBC responses, and the anamnestic LPS-specific responses may contribute to long-term protection and provide correlates of the duration of vaccine-induced protection.

CLINICAL TRIALS REGISTRATION

NCT01895855.

Single-dose Live Oral Cholera Vaccine CVD 103-HgR Protects Against Human Experimental Infection With Vibrio cholerae O1 El Tor

BACKGROUND

No licensed cholera vaccine is presently available in the United States. Cholera vaccines available in other countries require 2 spaced doses. A single-dose cholera vaccine that can rapidly protect short-notice travelers to high-risk areas and help control explosive outbreaks where logistics render 2-dose immunization regimens impractical would be a major advance.PXVX0200, based on live attenuated Vibrio cholerae O1 classical Inaba vaccine strain CVD 103-HgR, elicits seroconversion of vibriocidal antibodies (a correlate of protection) within 10 days of a single oral dose. We investigated the protection conferred by this vaccine in a human cholera challenge model.

METHODS

Consenting healthy adult volunteers, 18-45 years old, were randomly allocated 1:1 to receive 1 oral dose of vaccine (approximately 5 × 10(8) colony-forming units [CFU]) or placebo in double-blind fashion. Volunteers ingested approximately 1 × 10(5) CFU of wild-type V. cholerae O1 El Tor Inaba strain N16961 10 days or 3 months after vaccination and were observed on an inpatient research ward for stool output measurement and management of hydration.

RESULTS

The vaccine was well tolerated, with no difference in adverse event frequency among 95 vaccinees vs 102 placebo recipients. The primary endpoint, moderate (≥3.0 L) to severe (≥5.0 L) diarrheal purge, occurred in 39 of 66 (59.1%) placebo controls but only 2 of 35 (5.7%) vaccinees at 10 days (vaccine efficacy, 90.3%; P < .0001) and 4 of 33 (12.1%) vaccinees at 3 months (vaccine efficacy, 79.5%; P < .0001).

CONCLUSIONS

The significant vaccine efficacy documented 10 days and 3 months after 1 oral dose of PXVX0200 supports further development as a single-dose cholera vaccine.

CLINICAL TRIALS REGISTRATION

NCT01895855.

Robust and Balanced Immune Responses to All 4 Dengue Virus Serotypes Following Administration of a Single Dose of a Live Attenuated Tetravalent Dengue Vaccine to Healthy, Flavivirus-Naive Adults

BACKGROUND

The 4 serotypes of dengue virus, DENV-1-4, are the leading cause of arboviral disease globally. The ideal dengue vaccine would provide protection against all serotypes after a single dose.

METHODS

Two randomized, placebo-controlled trials were performed with 168 flavivirus-naive adults to demonstrate the safety and immunogenicity of a live attenuated tetravalent dengue vaccine (TV003), compared with those of a second tetravalent vaccine with an enhanced DENV-2 component (TV005), and to evaluate the benefit of a booster dose at 6 months. Safety data, viremia, and neutralizing antibody titers were evaluated.

RESULTS

A single dose of TV005 elicited a tetravalent response in 90% of vaccinees by 3 months after vaccination and a trivalent response in 98%. Compared with TV003, the higher-dose DENV-2 component increased the observed frequency of immunogenicity to DENV-2 in the TV005 trial. Both the first and second doses were well tolerated. Neither vaccine viremia, rash, nor a significant antibody boost were observed following a second dose.

CONCLUSIONS

A single subcutaneous dose of TV005 dengue vaccine is safe and induces a tetravalent antibody response at an unprecedented frequency among vaccinees. A second dose has limited benefit and appears to be unnecessary. Studies to confirm these findings and assess vaccine efficacy will now move to populations in regions where DENV transmission is endemic.

CLINICAL TRIALS REGISTRATION

NCT01072786 and NCT01436422.

Lack of homologous protection against Campylobacter jejuni CG8421 in a human challenge model

BACKGROUND

Campylobacter jejuni is a common cause of diarrhea and is associated with serious postinfectious sequelae. Although symptomatic and asymptomatic infections are recognized, protective immunity is not well understood. Previous data suggests that interferon γ (IFN-γ) may be associated with protection. To better define the clinical and immunologic development of protective immunity to C. jejuni, we assessed the ability of an initial infection to prevent clinical illness after a second experimental infection.

METHODS

Subjects with no clinical or immunologic evidence of prior infection with C. jejuni received an initial challenge with C. jejuni CG8421 with rechallenge 3 months later. The primary endpoint was campylobacteriosis, as defined by diarrhea and/or systemic signs. Close inpatient monitoring was performed. Serum immunoglobulin A (IgA) and immunoglobulin G (IgG), fecal IgA, IgA antibody-secreting cells (ASCs), and IFN-γ production were evaluated. All subjects were treated with antibiotics and were clinically well at discharge.

RESULTS

Fifteen subjects underwent a primary infection with C. jejuni CG8421; 14 (93.3%) experienced campylobacteriosis. Eight subjects received the second challenge, and all experienced campylobacteriosis with similar severity. Immune responses after primary infection included serum IgA, IgG, ASC, and IFN-γ production. Responses were less robust after secondary infection.

CONCLUSIONS

In naive healthy adults, a single infection with CG8421 did not protect against campylobacteriosis. Although protection has been demonstrated with other strains and after continuous environmental exposure, our work highlights the importance of prior immunity, repeated exposures, and strain differences in protective immunity to C. jejuni.

CLINICAL TRIALS REGISTRATION

NCT01048112.

Physical degradation of lignified stem tissues by ruminal fungi

Ruminal bacteria or fungi were selected by the addition of cycloheximide or streptomycin and penicillin, respectively, to ruminal fluid, and the weakening and degradation of lignified tissues in alfalfa and Bermuda grass stems by these treatments and whole ruminal fluid were evaluated in vitro. Dry weight loss in alfalfa was similar for whole ruminal fluid and streptomycin-penicillin treatment, whereas that with streptomycin-penicillin treatment was significantly higher (P </= 0.05) than that with cycloheximide treatment. In Bermuda grass, dry weight loss was significantly higher with streptomycin-penicillin than that with whole ruminal fluid and cycloheximide treatment, which were equal. Both peak load (Newtons) and peak stress were less (P </= 0.05) for streptomycin-penicillin treatment than with other treatments in both forages. Fungi colonized the lignified ring in alfalfa and tended to reduce the width of cell walls in this tissue, but a large number of fungal penetrations through cell walls was not observed. In contrast, fungal rhizoids frequently penetrated into and through cell walls in the lignified ring of Bermuda grass, often expanding the pit fields between the cells. Ruminal fungi disrupt lignified tissues in stems, and their activity results in a weakened residue more amendable to physical degradation. This weakening may allow plant digesta to be more easily broken apart during animal's rumination and thus facilitate digesta flow and fiber utilization.

In a randomized, double-blinded, placebo-controlled trial, the single oral dose typhoid vaccine, M01ZH09, is safe and immunogenic at doses up to 1.7 x 10(10) colony-forming units

M01ZH09, S. Typhi (Ty2 Delta aroC Delta ssaV) ZH9, is a single oral dose typhoid vaccine with independently attenuating deletions. A phase II randomized, double-blind, placebo-controlled, dose-escalating trial evaluated the safety and immunogenicity of M01ZH09 to 1.7 x 10(10) colony-forming units (CFU). 187 Healthy adults received vaccine or placebo in four cohorts. Serologic responses and IgA ELISPOT were measured. At all doses, the vaccine was well tolerated and without bacteremias. One subject had a transient low-grade fever. 62.2-86.1% of subjects seroconverted S. Typhi-specific LPS IgG and 83.3-97.4% IgA; 92.1% had a positive S. Typhi LPS ELISPOT. M01ZH09 is safe and immunogenic up to 1.7 x 10(10)CFU. Efficacy testing of this single-dose oral typhoid vaccine is needed.

Campylobacter jejuni strain CG8421: a refined model for the study of Campylobacteriosis and evaluation of Campylobacter vaccines in human subjects

BACKGROUND

A robust human challenge model for Campylobacter jejuni is an important tool for the evaluation of candidate vaccines. The previously established model conveys a potential risk of Guillain-Barré syndrome attributable to lipooligosaccharide ganglioside mimicry. This work establishes a new C. jejuni human challenge model that uses a strain (CG8421) without ganglioside mimicry and that applies Campylobacter-specific cellular immunity screening to achieve high attack rates at lower inoculum doses.

METHODS

Healthy Campylobacter-naive adults participated in an open-label challenge trial. Participants were dosed with C. jejuni CG8421 and followed as inpatients. Pattern of illness, bacterial shedding, and immunologic responses were determined.

RESULTS

Following screening, 23 subjects received 1 X 10(6) or 1 X 10(5) colony-forming units of C. jejuni, with attack rates (percentage of patients who became ill) of 100% (1 X 10(6) colony-forming units) or 93% (1 X 10(5) colony-forming units). Every subject shed CG8421; the median time to diarrhea onset was 72.3 h (interquartile range, 53.9-99.9 h). Symptoms included abdominal cramps (74%), nausea (65%), and fever (39%). No major safety concerns occurred, including bacteremia, hypotension, or postinfectious sequelae. Unexpectedly, recrudescent infection occurred in 2 subjects (1 subject without Campylobacter-specific adaptive immune responses and 1 with azithromycin resistance acquired in vivo); both infections cleared after receipt of additional antibiotics. Cumulative Campylobacter-specific immune responses were as follows: serologic response occurred in 87% (immunoglobulin [Ig] A) and 48% (IgG) of subjects, in vitro interferon-gamma production occurred in 91% of subjects, and 96% of subjects had IgA antibody-secreting cells and fecal IgA detected.

CONCLUSIONS

The C. jejuni CG8421 challenge model provides a safe and effective tool, without the risk of Guillain-Barré syndrome. The model demonstrates high attack rates after lower doses of challenge inoculum, provides further understanding of immunologic responses, and permits future investigation of candidate Campylobacter vaccines.

Aerobic Capacity in Patients Entering Cardiac Rehabilitation

Background— Symptom-limited treadmill testing is commonly performed on entry to cardiac rehabilitation (CR) for its prognostic value and to design a safe and effective exercise program. Normative values for this evaluation are not available. The primary goals of this study were to establish normative values for peak aerobic capacity (peak V̇ o 2 ) for patients entering CR and to create nomograms for conversion of peak V̇ o 2 to a percentage of predicted exercise capacity, stratified by age, gender, and diagnosis.

Methods and Results— Peak V̇ o 2 was measured in 2896 patients entering CR from 1996 to 2004. Peak V̇ o 2 was higher in men than in women: 19.3±6.1 mL · kg −1 · min −1 (range, 5.2 to 49.7 mL · kg −1 · min −1 ) versus 14.5±3.9 mL · kg −1 · min −1 (range, 3.8 to 29.8 mL · kg −1 · min −1 ) ( P <0.0001). Peak V̇ o 2 decreased steadily with age with a greater rate of decline in men than women (−0.242 versus −0.116 mL · kg −1 · min −1 per year) ( P <0.01). Factors associated with lower peak V̇ o 2 include coronary artery bypass grafting (CABG), angina at stress testing, hypertension, and, in women, β-blocking medications. Nomograms are presented for individual values to be compared with mean values by age, gender, and cardiac diagnosis. These include a nomogram to convert estimated maximal metabolic equivalents to actual peak V̇ o 2 for patients who do not undergo direct measurement of peak V̇ o 2 .

Conclusions— Values of peak V̇ o 2 on entry to CR are extremely low, particularly in women, approaching values seen with severe chronic heart failure. This underscores the importance of CR after a major cardiac event to improve physical function and long-term prognosis.

Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy

The feasibility of predicting pH, color, shear force, and sensory characteristics of chicken breasts deboned at 2, 4, 6, and 24 h postmortem by visible/near infrared reflectance spectroscopy (NIRS) in the 400 to 1850 nm region was determined. Prediction of physical attributes of Commission Internationale de l'Eclairage (CIE) color values (L*, a*, and b*), pH, and shear force had better accuracies than those of individual sensory attributes. Calibration and validation statistics for shear force and sensory traits indicated that visible/near infrared models were not significantly improved for cooked muscles compared with predictions based on raw muscle characteristics. On the basis of predicted shear values from the partial least squares (PLS) model, breast samples were classified into "tender" and "tough" classes with a correct classification of 74.0% if the boundary was set at 7.5 kg. The model developed from measured shears using soft independent modeling of class analogy/principal components analysis (SIMCA/PCA) showed nearly the same classification success.

Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets

Effects of diet and feed withdrawal times on the sensory profile and shear values of broiler breast meat were determined. Feeds were formulated with 3 dietary carbohydrate sources (corn, milo, and wheat). Birds (n = 192) were processed between 42 and 52 d of age. Feed was withdrawn for 0 or 8 h prior to pilot plant processing under simulated commercial conditions. Pectoralis major muscles were removed 4 h postmortem and frozen until evaluated. Thawed breast fillets were cooked in heat-seal bags immersed in 85 degrees C water until an internal temperature of 80 degrees C was reached. Color, shears, and sensory profiles (18 attributes) were determined. Meat from corn-fed birds required significantly less force to shear (6.0 kg) than meat from birds fed milo (6.7 kg) or wheat (7.1 kg). Feed withdrawal did not affect the flavor profile; however, meat from birds at 0 h feed withdrawal were darker and redder. Diet significantly affected the sensory profile. Brothy scores were significantly higher in meat from corn-fed birds than in meat from birds fed wheat or milo. Diet and feed withdrawal significantly affected sensory texture. Meat from wheat-fed birds was harder, more cohesive, and more chewy and exhibited larger particle size than meat from birds fed corn or milo. Moisture release values were lower and toothpack values were higher in meat from birds processed at 0 h feed-withdrawal time compared with meat from birds held 8 h without feed. Dietary carbohydrate source appears to have a measurable impact on flavor and texture of broiler breast meat.

Principal Component Analysis of Physical, Color, and Sensory Characteristics of Chicken Breasts Deboned at Two, Four, Six, and Twenty-Four Hours Postmortem

The effects of various postchill deboning times on functional, color, yield, and sensory attributes of broiler breast meat were determined. Broiler breast muscles were deboned at 2, 4, 6, and 24 h postmortem, and pH, color change, cooking yield, shear force values, and sensory traits of the breast meat were recorded. Data were examined by multivariate data analysis, namely principal component analysis (PCA). Averages of 13 variables (pH, delta a*, shear force, and sensory attributes of cardboardy, wet feathers, springiness, cohesiveness, hardness, moisture release, particle size, bolus size, chewiness, and metallic aftertaste-afterfeel) decreased gradually as deboning time increased from 2 to 24 h, especially for shear values after 4 h of postmortem aging. Univariate correlation coefficients among 24 variables indicated several significant correlations. Warner-Bratzler shear force had high positive correlations with 5 sensory texture attributes (cohesiveness, hardness, particle size, bolus size, and chewiness). The parameters of pH, delta L*, delta a*, delta b*, and cooking yield were not obviously correlated with shear force values or any of the 18 sensory characteristics. PCA score plot showed no clear separation of the breast muscles deboned at different postmortem times, but it was still possible to differentiate them. The loading biplot suggested that 18 variables were effective in sample differentiation, including delta L*, shear force, cooking yield, 6 sensory flavor attributes (brothy, cardboardy, wet feathers, blood/serumy, salty, and sour), all sensory texture attributes except springiness, and all afterfeel-aftertaste properties.

Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding time

Discoloration of raw or cooked tissue can occur from cell disruptions and blood migration caused by slow or variable chilling rates. Color parameters established by the Commission International D'Eclairage for measuring lightness, redness, and yellowness (L*, a*, and b* respectively) were determined on two groups (A and B) of uncooked and cooked leg quarters chilled at +4, 0, -3, -12, or -18 C. At Day 7, group A was evaluated for color, and group B was moved to -18 C for seven additional days and then evaluated. Group B represented cooling, freezing, thawing, and cooking steps. Color was measured on surfaces of thawed, uncooked parts (UCS), on surfaces of cooked parts (CS) 75 or 85 C internal temperature), and on cooked meat (CM) adjacent to the femur. UCS samples at -3 C were significantly redder (a* = 8.91) than -18 C samples (a* = 5.04). The A-CS a* values showed a significant interaction between chill temperature storage and internal temperature (IT). Samples at 75 C IT had higher a* values (redder). CM samples held at +4 and 0 C were significantly lighter (higher L* values). A significant interaction effect occurred for CM a* values due to storage chill temperature and IT. Generally, 75 C IT samples were redder (higher a* values). UCS and CS color was not influenced by chilling at +4 to -18 C for 7 d and then at -18 C for 7 d. CM was affected by a combination of chill temperature history and IT.

The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color

An experiment was conducted to determine the effect of bird age, diet (feeds formulated with 69.5% corn, 69.7% milo, or 73.6% wheat), and feed withdrawal times (0 or 8 hours) on color (CIE L*, lightness; a*, redness; and b*, yellowness) of raw broiler breast fillets. Broilers were placed on diets at 28 d of age. Replicate groups of 24 birds (eight each from different diet and four each either full fed or feed withdrawn) were processed (slaughtered and eviscerated under simulated commercial conditions) each day from 42 to 45 and 49 to 52 d of age (n = 192). Carcasses were chilled and deboned 4 h postmortem, and triplicate color measurements taken from the medial (bone) side of the fillet. Bird age did not significantly affect fillet color values. Fillets from the birds fed the wheat diet were significantly lighter than fillets from the corn or milo fed birds (48.9 vs. 46.9 and 46.7, respectively). The milo diet resulted in significantly redder fillets than corn or wheat (3.9 vs. 3.5 and 3.3, respectively). The corn diet produced significantly more yellow fillets than milo or wheat (4.8 vs. 2.4 and 2.6, respectively). Feed withdrawal significantly increased fillet lightness from an average of 46.1 to 48.9, decreased redness from 4.1 to 3.1, and increased yellowness from 2.8 to 3.7. Raw broiler breast fillet color is significantly affected by both diet and feed withdrawal, but not by age.

Variations in levels of acid phosphatase present in chicken whole leg meat

Acid phosphatase (ACP) has been identified as a potential biomarker for endpoint temperature determination in further-processed poultry. Multiple analyses of the same sample for ACP have produced consistent results. The degree of variation in ACP levels present in different production lots has not been identified. This study was conducted utilizing a single flock of broilers. Birds were slaughtered on four separate days (replications), and whole leg, without skin, was homogenized. Proximate composition was analyzed for each replication. Water-soluble proteins were extracted from raw meat and assessed for initial ACP levels. Samples of meat were cooked to an internal temperature of 71.1 C. There were differences (P < 0.05) between replications for both moisture and fat content. When dry fat content was analyzed, no significant differences occurred between replicates. Initial ACP levels were different (P < 0.0001) between replicates (500.33 to 348.97 units of activity/kg). Levels of ACP activity after cooking were also different (P < 0.0001) between replicates (17.61 to 10.82 units of activity/kg). Percentage degradation of activity during cooking was similar (96.98 to 95.89%) between replicates. ACP levels were consistently measured within a replicate. Differences between replicates for both initial and cooked levels indicate a threshold level for determination of thermal endpoint would be difficult to establish. ACP may not be a sensitive measure to estimate the degree of doneness of meat samples in which initial ACP concentration is unknown. Identical raw sample required for such a comparison would be difficult for the processing industry to maintain.

Tenderization of hot-boned broiler breast meat by clamping during chilling

Hot-boned broiler breast fillets were tightly clamped between rigid aluminum plates during chilling to determine whether tenderness is increased if breast fillets are not allowed to shorten during rigor. In two experiments, 6-wk-old broilers were processed in a pilot plant. Approximately 5 min after evisceration, the breast fillets (pectoralis major) were deboned, and each fillet was subjected to one of two treatments while chilling for 2 h in ice slush. Fillets were placed in perforated plastic bags (hot-boned control) or clamped between rigid aluminum plates that compressed the meat to a uniform thickness of 7.2 mm during chilling. In Experiment 2, chilling time in ice slush was 1 h, and a third treatment was added to make an incomplete block design in which one breast half was left intact on the carcass and was deboned immediately after chilling. All breast fillets were sealed in plastic bags after the chilling period, held overnight at 4 C, and then cooked at 85 C for 30 min in a steam kettle. In Experiment 1, clamping for 2 h reduced Warner-Bratzler shear values of hot-boned fillets from 11.4 to 2.7 kg. In Experiment 2, shear values for the treatments were 13.0, 9.2, and 5.1 kg for the hot-boned, cold-boned, and hot-boned clamped treatments, respectively, with significantly lower shear values for the clamped fillets. Clamped fillets were significantly thinner than the control fillets in both experiments. Cooked yield as a percentage of postchill weight was significantly higher for the clamped compared to the hot-boned control pieces, 81.1 versus 77.3%, with cold-boned pieces being intermediate and not different from the other treatments. Shear values were reduced, and cooked yield was increased by clamping hot-boned fillets during chilling.

Triple resonance solid state NMR experiments with reduced dimensionality evolution periods

Two solid state NMR triple resonance experiments which utilize the simultaneous incrementation of two chemical shift evolution periods to obtain a spectrum with reduced dimensionality are described. The CO N CA experiment establishes the correlation of (13)C(i-1) to (13)C alpha(i) and (15)N(i) by simultaneously encoding the (13)CO(i-1) and (15)N(i) chemical shifts. The CA N COCA experiment establishes the correlation (13)Ca(i) and (15)CO(i) to (13)C alpha(i-1) and (15)N(i-1) within a single experiment by simultaneous encoding of the (13)C alpha(i) and (15)N(i) chemical shifts. This experiment establishes sequential amino acid correlations in close analogy to the solution state HNCA experiment. Reduced dimensionality 2D experiments are a practical alternative to recording multiple 3D data sets for the purpose of obtaining sequence-specific resonance assignments of peptides and proteins in the solid state.

Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties

The U.S. Department of Agriculture and the Food and Drug Administration have issued temperature requirements to help consumers cook beef patty products that are free of pathogens. Verification of end-point temperature (EPT) is needed in cooked meat products due to concerns over outbreaks of Escherichia coli O157:H7. Acid phosphatase (ACP) activity was studied as a potential method for determination of EPT in ground beef patties cooked nonfrozen, patties frozen 7 days and thawed at room temperature 4 h in a refrigerator or by microwave, and patties made from ground beef frozen in store packages, then thawed in a refrigerator overnight. Pressed-out meat juices were analyzed from patties (n = 314) cooked to 57.2 degrees C (135 degrees F). 65.6 degrees C (150 degrees F), 71.1 degrees C (160 degrees F), and 79.4 degrees C (175 degrees F) target EPTs. Expressed meat juice and internal meat patty color decreased in redness as EPT increased. Freezing whole packs with slow refrigerator or room temperature thawing caused significantly greater loss of redness in expressed cooked meat juice than did other handling methods. Log10 ACP had a significant linear (R2 = 0.99) response to EPT. Results show that the 3- to 5-min ACP test could be used to verify EPT in griddle-cooked hamburger patties.

Influence of age and postchill carcass aging duration on chicken breast fillet quality

Breast fillet quality was evaluated from 37-, 39-, 42-, 44-, 46-, 49-, and 51-d-old broilers after post-chill (PC) aging of the carcass 0, 2, 4, or 6 h and deboning. Fillets were vacuum sealed in cooking bags and heated to an internal temperature of 72 C by submersion in a 95 C water bath. Cook yield was determined as the weight percentage of the fillet remaining after cooking. Texture of the cooked fillets was measured using a Warner-Bratzler (W-B) shear device. Fillet cook yield and shear force values were significantly affected by bird age at slaughter, and PC carcass aging duration before deboning. Bird gender significantly affected cook yield, whereas the interaction between age and PC aging duration significantly affected W-B shear. Fluid lost during cooking was greater for fillets aged 0 h PC and decreased when PC aging was 2 h or greater. Overall, W-B shear values decreased (more tender) when fillets were aged on the carcass at least 2 h PC, with the exception of fillets from 51-d-old broilers. After 2 h of PC aging on the carcass, shear force values for fillets from older broilers (49- and 51-d-old) were in the "very tough" portion of a texture scale (>12.60 kg), whereas textures of fillets from 42- and 44-d-old broilers were in the "slightly tough to slightly tender" portion of the scale (8.5 and 7.2 kg, respectively). These data show that if poultry processors harvest fillets earlier than usual (<2 h PC aging), the fillet texture will be more tender if it originates from younger broilers (42- or 44-d-old) instead of older broilers (49- or 51-d-old).

Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses

The objective of this study was to evaluate effects of age, sex, and postmortem carcass aging duration on parts yield from broiler chickens. Two hundred twenty-four mixed-sex broilers were reared under commercial-like conditions for various periods between 37 and 51 d, slaughtered, packed in ice, and then aged for 0, 2, 4, or 6 h. Mean percentage yield of thighs, drumsticks, forequarters, wings, breasts, and filets were evaluated for each rearing period, sex, and postmortem aging duration. Yield of meatier parts such as thighs, forequarters, breasts, and filets increased with birds' ages. Female carcasses produced higher percentage yields of forequarters, breasts, and filets but lower yields of drumsticks. Carcasses aged 2 h or more postmortem tended to have lower yields of forequarters, breasts, and drumsticks than did carcasses aged for shorter durations. No statistically significant interactions among age, sex, or postmortem aging duration that affected yield of parts were detected. This information is useful to integrated poultry firms wishing to optimize yield of the most commercially valuable parts.

The microbiological profile of chilled and frozen chicken

To determine the effect of different refrigeration and freezer temperatures on the microbiological profile of chicken, 50 commercially processed broiler chickens were each split in half on the day of processing. Equal groups were held at 4, 0, -4, -12, and -18 degrees C (40, 32, 26, 10, and 0 degrees F), respectively for 7 days. One half of each group was then transferred to a 0 degrees F holding chamber for an additional 7 days. Carcass halves were rinse sampled with 100 ml of phosphate-buffered saline and the diluent sampled for mesophilic, psychrotropic, coliform, and salmonellae counts after the initial 7 days at different temperatures and after 7 additional days at -18 degrees C. Ten carcass halves were sampled on the day of processing to give baseline counts. Mesophilic bacteria counts/ml were about log 4.6 on day 0, increased by 2 log after 7 days on carcasses held at 4 degrees C, and were unchanged at all other storage temperatures. Psychrotropic counts/ml were about log 3.6 on day 0 and increased during the initial 7 days by about 3.9, 1.9, and 1.4 logs, respectively on carcasses held at 4, 0, and -4 degrees C and had less than 1 log increase at -12 and -18 degrees C. Coliform counts were about log 2.2/ml on day 0 and had declined to about log 1.5/ml or less by day 7 for all storage temperatures. Escherichia coli counts/ml were about log 2 on day 0 and were reduced about 1 log or more at other storage days. Salmonellae counts were about log 1.5 on salmonellae-positive carcasses and did not change appreciably at any storage temperature. No counts for any organism significantly changed after placement at -18 degrees C.

Improved photo-CIDNP methods for studying protein structure and folding

Two new techniques offering considerable improvements in the quality of 1H photo-CIDNP spectra of proteins are demonstrated. Both focus on the problem of progressive photo-degradation of the flavin dye used to generate polarization in exposed tryptophan, tyrosine and histidine side-chains. One approach uses rapid addition and removal of protein/flavin solution between light flashes to mix the NMR sample and introduce fresh dye into the laser-irradiated region. The other involves chemical oxidation of photo-reduced flavin by the addition of hydrogen peroxide. In both cases a larger number of scans can be accumulated before the flavin is exhausted than would otherwise be possible. The techniques are demonstrated by 600 MHz CIDNP-NOESY spectroscopy of bovine holo-alpha-lactalbumin, and by real-time CIDNP observation of the refolding of bovine apo-alpha-lactalbumin following rapid dilution from a high concentration of chemical denaturant.

Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat

The objective of this study was to assess effects of treating electrically stimulated broiler forequarters with polyphosphates after various aging periods on quality. Ninety-six mixed sex broilers were electrically stunned and slaughtered. Half the carcasses were electrically stimulated during bleeding and half were not. Forequarters were harvested immediately after chilling and after 2, 4, and 6 h postchill. Left forequarters were marinated in salt solution and right forequarters in salt solution plus sodium tripolyphosphate. After marination, the quarters were cooked. Yield and meat pH were evaluated immediately after marinating; and color, yield, and cooking loss were evaluated after cooking. Electrical stimulation resulted in a decline in muscle pH for the 0 postchill group. The pH of muscles from unstimulated and stimulated carcasses from the remainder of the postchill times were equivalent. Phosphate treatment increased pH at all postchill times. Electrical stimulation of the marinated quarters increased cooking loss and decreased yield regardless of marinade composition. Both cooking loss and yield were superior for forequarters harvested at 0 or 2 h postchill compared to those harvested at 4 or 6 h postchill. The phosphate improved moisture binding regardless of electrical treatment or time of harvest. Color values of cooked muscles were unaffected by marination time, but the phosphate-treated muscles had higher b* (yellowness) values than controls. Shear values of unstimulated carcasses that received phosphate treatment were 35% greater than those that received no phosphate treatment. When the carcasses were electrically stimulated, the toughening effect of the phosphate was eliminated.

Assessment of three devices used in shear tests of cooked breast meat

Methods that increase processing efficiency to save energy costs and to improve yield and volume must be evaluated in terms of maintaining or improving final product quality. Shear tests measure the force to cut through fibers of cooked samples. They are the simplest and most common tests used to document cooked meat texture. However, information obtained from shearing devices that perform in a similar way may not be interchangeable. In this study, three shearing devices were assessed. Eight treatments were imposed on broiler breasts processed under commercial conditions to represent ranges of texture characteristics. Treatments included electrical stimulation (S), or no stimulation (NS) of carcasses; postchill deboning at 2 or 6 h; and marination (M), or no marination (NM). Shear force values of cooked breasts were obtained from the benchtop Warner-Bratzler (BT-WB) machine, the Warner-Bratzler blade attachment (TA-WB) and a 45 degrees chisel-end blade attachment (TA-WD). The TA-WB and TA-WD were attached to Model TA.XT2 texture analyzer. For each device, shear value differences were significant (P < 0.05) for deboning time. Marination effects were significant (P < 0.05) for BT-WB and TA-WB. Stimulation by debone interactions were significant (P < 0.05) for BT-WB and TA-WD. The TA-WD values varied the greatest over all treatments (SD = 5.52; SE = 0.65). Variations of BT-WB and TA-WB shear values were similar (SD = 3.25, 2.97, respectively; SE = 0.38, 0.35).

Dynamic interactions between splicing snRNPs, coiled bodies and nucleoli revealed using snRNP protein fusions to the green fluorescent protein

The U1, U2, U4/U6, and U5 small nuclear ribonucleoproteins (snRNPs) are subunits of splicing complexes that remove introns from mRNA precursors. snRNPs show a complex, transcription-dependent localization pattern in the nucleoplasm of mammalian cells that results from their association with several distinct subnuclear structures, including interchromatin granule clusters, perichromatin fibrils, and coiled bodies. Here we report the analysis of snRNP localization and interaction with the coiled body in live human cells using fusions of snRNP proteins and p80 coilin to the Green Fluorescent Protein (GFP). Despite the large size of the GFP tag, GFP fusions to both the core snRNP SmE and U1 specific U1A proteins assemble into snRNP particles and give an identical nuclear localization pattern to their endogenous counterparts. GFP-coilin localizes specifically to coiled bodies in a transcription-dependent fashion and provides an accurate marker for coiled bodies in a variety of human cell lines. Treatment of cells with the selective ser/thr-protein phosphatase inhibitor, okadaic acid, causes both GFP-snRNP and GFP-coilin proteins to accumulate within nucleoli, but does not result in nucleolar accumulation of the GFP-fused non-snRNP protein splicing factor ASF/SF2. In all four human cell lines tested, expression of a GFP-fused p80 coilin mutant with a single serine to aspartate substitution also caused nucleolar accumulation of splicing snRNPs and coilin, but not ASF/SF2, in structures resembling coiled bodies when viewed by electron microscopy. This work establishes an experimental system for analyzing snRNP trafficking in living cells and provides evidence that a reversible protein phosphorylation mechanism is involved in regulating interaction of snRNPs and coiled bodies with the nucleolus.

Influence of time off feed on broiler viscera weight, diameter, and shear

The influence of time off feed on broiler viscera weight, intestinal diameter, and shear was studied by subjecting market-age male broilers (42, 44, or 48 d) to incremental feed withdrawal periods (0, 6, 12, 18, or 24 h). Body weight was determined prior to feed withdrawal and at the time of processing. After slaughter, scalding, and defeathering, the abdominal cavity was opened. Diameter and shear of the proventriculus-ventriculus junction, jejunum, and ileum segments were measured, as were gallbladder length and width. Thoracic and abdominal viscera, liver, and ventriculus weights were determined, and liver surface color was measured. Percentage body weight loss increased with longer feed withdrawal periods, as viscera, liver, and ventriculus weights decreased. Gallbladder length increased with time off feed, whereas its width did not change. Diameter of the proventriculus-ventriculus junction, jejunum, and ileum decreased with longer feed withdrawal periods. Shear values for the proventriculus-ventriculus junction, jejunum, and ileum were not influenced by time off feed. Positive correlations (P < 0.05 and r > 0.4) between viscera weight and intestinal diameter were detected. Correlations between all measured parameters and shear values were not significant. Liver color measurements indicated that longer feed withdrawal periods resulted in significant linear decreases in L* (lightness), +a* (redness), and +b* (yellowness). Longer feed withdrawal periods decreased viscera weight and intestinal diameter, which would lower the potential for cutting the intestine during automated evisceration. However, the resulting greater gallbladder length (5 mm) would increase the possibility of bile contamination during evisceration.

Purification and characterisation of p99, a nuclear modulator of protein phosphatase 1 activity

We have purified a form of protein phosphatase 1 (PP1) from HeLa cell nuclei, in which the phosphatase is complexed to a regulatory subunit termed p99. We report here the cloning and characterisation of the p99 component. p99 mRNA is widely expressed in human tissues and immunofluorescence analysis with anti-p99 antibodies showed a punctate nucleoplasmic staining with additional accumulations within the nucleolus. The C-terminus of p99 contains seven RGG RNA-binding motifs, followed by eleven decapeptide repeats containing six or more of the following conserved residues (GHRPHEGPGG), and finally a putative zinc finger domain. Recombinant p99 suppresses the phosphorylase phosphatase activity of PP1 by > 90% and the canonical PP1-binding motif on p99 (residues 396-401) is unusual in that the phenylalanine residue is replaced by tryptophan.

Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat

The objective of this study was to assess the effects of treating chicken breast forequarters with sodium tripolyphosphate (STPP) after various postchill storage times on meat quality. Sixty-four commercially reared broilers (two replicates of 32 birds each) were slaughtered and chilled, and then the forequarters (split breasts with spine and ribs) were harvested and aged for 0, 120, 180, or 240 min postchill. After each aging period, one forequarter from each of 16 birds was marinated with a NaCl solution and the opposite forequarter was marinated with the same NaCl solution containing STPP. The quarters were then cooked and the following traits measured: marinade absorption, cooking loss, objective color values, and Warner-Bratzler shear values. As aging time prior to marination increased, cooking loss and redness of the cooked meat decreased, but marinade absorption and the color values were unaffected. The STPP treatment increased marinade absorption, decreased cooking losses, and decreased cooked meat redness (P < 0.05). Shear values decreased with aging time for both the control and STPP-treated breast meat. When the STPP treatment was applied immediately after carcass chilling, the STPP-treated meat exhibited shear values more than 60% greater than those of the controls (9.14 and 5.69 kg, respectively). Results indicate that time postchill at which further processed products are treated with STPP can have a significant effect on quality, especially cooked product texture.

Effect of electrical stimulation in combination with calcium chloride or sodium chloride treatments at constant ionic strength on moisture binding and textural quality of early-harvested breast fillets

The objective of this study was to assess the effects of a CaCl2 or NaCl treatment combined with electrical stimulation (ES) on textural and moisture binding of early-harvested chicken breast fillets. During exsanguination, half the birds were subjected to ES, and then all carcasses were aged for 30, 60, 90, or 120 min before excising both Pectoralis major muscles. Half the muscles were chilled with a NaCl solution and half with a CaCl2 solution. Effects of ES and chill medium composition on meat pH, moisture absorption, cooking loss, and shear value of the fillets were assessed. The ES reduced meat pH for the NaCl-treated muscles, but had no effect on those treated with CaCl2 of on moisture absorbed during chilling. Cooking loss was greater for the CaCl2-treated than NaCl-treated muscles and for muscles from stimulated birds that were excised more than 30 min post-mortem. Shear values were unaffected by chilling medium composition. However, even though shear values for both ES and unstimulated birds declined as aging time increased, the rate of decline was greater, and ultimate shear value lower, for muscles from ES birds. Results indicate that, although ES might offer some advantage in improving the tenderness of early-harvested breast fillets, combining ES with CaCl2 treatment offers no real advantage. Moreover, reductions in moisture binding properties by these technologies might limit applicability in some commercial environments.

Effect of muscle opposition during rigor on development of broiler breast meat tenderness

Two experiments were conducted to determine the effect of mutual opposition of breast muscles during rigor development on ultimate tenderness of the cooked meat. In each experiment, 32 broilers were conventionally processed. Immediately after evisceration, the supracoracoideus tendon was cut at the humeral insertion on one wing (treatment) and the opposite wing was sham-operated with the tendon exposed but not cut (control). The tendon of insertion for the Pectoralis minor muscle was cut to prevent the opposition of breast muscles during rigor, while avoiding confounding effects caused by making cuts on the muscles, as would occur during typical deboning. Cutting the tendon significantly (P < 0.05) increased Warner-Bratzler shear values after cooking for both the Pectoralis major and P. minor. Deboning at 2 h post-mortem resulted in shear values for the P. major of 7.22 kg for controls and 9.08 kg for treated carcasses; P. minor shear values were 2.98 kg for controls and 4.04 kg for treated carcasses. Deboning at 24 h post-mortem produced P. major shear values of 4.68 kg for controls and 5.68 kg for treated carcasses. On whole carcasses, breast muscle opposition during rigor contributes to the tenderness of the cooked meat.

Inhibition of protein dephosphorylation results in the accumulation of splicing snRNPs and coiled bodies within the nucleolus

Coiled bodies are conserved subnuclear organelles that contain splicing snRNPs, a subset of nucleolar antigens, and the autoantigen p80 coilin. Most nuclei contain one to five nucleoplasmic coiled bodies, often with one or more located at the nucleolar periphery. Here we show that exposure of mammalian cells to low levels of the specific Ser/Thr protein phosphatase inhibitor, okadaic acid, results in the accumulation of p80 coilin and splicing snRNPs within nucleoli. Mutation of a single serine residue in p80 coilin to aspartate (S202D) also causes coiled bodies and splicing snRNPs to localize within nucleoli when the mutant is transiently transfected and expressed in HeLa cells. Neither okadaic acid nor the S202D coilin mutant causes nucleolar accumulation of serine-arginine-domain proteins. These data indicate that protein dephosphorylation is required to allow normal formation of nucleoplasmic coiled bodies and point to p80 coilin as a substrate whose phosphorylation state may regulate snRNP-nucleolar interactions. The data are consistent with a trafficking mechanism whereby splicing snRNPs cycle through the nucleolus.

Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat

The objective of this study was to evaluate effects of marinades containing varying calcium concentrations on the biochemical and texture characteristics of peri-rigor chicken breast fillets. Breast muscles from 200 broiler chickens were excised immediately post-mortem and marinated in 0, 50, 100, 150, or 200 mM CaCl2. The treatments had no effect on meat pH either before or after cooking, but as calcium concentration increased, the normal post-mortem conversion of adenosine triphosphate (ATP) to inosine monophosphate (IMP) increased, according to the IMP:ATP ratios (R-values). Calcium treatment at all levels tested improved meat tenderness, but both marinade absorption and cooking losses increased as the calcium concentration in the marinades increased. It was concluded that although treating peri-rigor breast muscle with calcium might be useful in reducing or eliminating the conditioning period to assure tender chicken, methods must be developed for restoring the moisture binding properties that are damaged by the calcium.

Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methods

The texture of cooked chicken breast is usually determined on intact pieces or strips that are representative of the muscle. Researchers emphasize the importance of uniformity of sample size and orientation of fibers to the shearing blades to ensure consistent data from instruments such as shear devices. For sensory evaluations, sample pieces of chicken breasts presented to panelists are often sized as single 2-cm2 or several 1-cm2 pieces. In this study, two sensory and two mechanical procedures were evaluated for efficacy in discerning texture differences in 1-cm2 pieces of cooked chicken. Three postmortem deboning times (2, 6, and 24 h) provided a texture quality spectrum. Sensory characteristics were evaluated by descriptive analysis trained panel (DA-TP) and by category scales-untrained panel (CS-UP). Twenty-gram breast portions of 1-cm2 pieces were evaluated using a multi-blade Allo-Kramer (AK) shear blade. Warner-Bratzler (WB) shear values of intact 1.9-cm-wide strips were also recorded. Discriminant analysis classification based on CS-UP gave higher error rates (probabilities of misclassification) than classification based on DA-TP. The CS-UP error rates were 0.36 (tender) and 0.65 (juiciness). The error rate of classification by DA-TP was 0.21. Error rates for classification by mechanical devices were 0.30 for WB and 0.21 for AK. Sample size is a consideration in texture evaluation protocols. Smaller sample pieces appear to mask differences in initial chew characteristics and in juiciness that are due to deboning time.

Effect of stunning time and polyphosphates on quality of cooked chicken breast meat

The objective of this research was to determine effects of stunning duration and polyphosphates on color, pH, and texture of chicken breast meat. Sixty broiler chickens were electrically stunned for 2 to 10 s in 2-s intervals and then slaughtered. Left and right Pectoralis major muscles were excised 1 h post-mortem. The left muscles (treated) were treated with a sodium tripolyphosphate salt solution, and the right muscles (controls) were treated with a salt solution alone. All muscles were cooked to an endpoint temperature of 72 C in a 95 C water bath. Measurements of muscle pH were taken on the meat 1 h post-mortem, after treating, and after cooking. Color values and Warner-Bratzler shear values were evaluated on each cooked meat sample. As stunning time increased, pH increased at 1 h post-mortem but treating with either of the solutions eliminated this trend. Muscle pH also increased upon cooking except in the polyphosphate-treated muscles, because the latter muscles achieved maximum pH prior to cooking. Stunning had no apparent effect on color values of the cooked meat; however, polyphosphate treatment resulted in meat that was darker and less red than controls. Longer stunning times resulted in greater shear values but polyphosphates did not affect Warner-Bratzler results. Taken together, these data suggest that processing variables that affect muscle pH also affect quality attributes.

The word-detection effect: sophisticated guessing or perceptual enhancement?

Subjects discriminate letters in words better than letters in nonwords. The sophisticated guessing hypothesis attributes this word advantage to a guessing strategy. In words, the possible letters at each letter position are constrained by letters at other positions, whereas letters in nonwords are not restricted in this manner. A critical test of this hypothesis is that if subjects are given explicit knowledge of the letters in nonwords before the trial, the word advantage would disappear. We investigated the effect of preknowledge of the alternatives in the word-detection effect. In the word-detection effect, subjects decide which of two character strings contains letters and which contains pseudoletters. In four experiments, subjects were more accurate with words than with nonwords, and subjects were more accurate when they were told the word or nonword before the trial. However, even with foreknowledge of the alternatives, subjects were more accurate with words than with nonwords.

The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor

In Experiment 1, broiler carcasses were subjected to a 10-min prechill treatment with and without a food grade vinegar at a concentration of .6% acetic acid. After treatment the carcasses were monitored for visual appearance and microbiological quality. Color change and skin appearance were subjectively monitored. Microbiological quality was determined using the low volume whole carcass rinse. Shear values of cooked muscle were determined using a Warner-Bratzler attachment to an Instron. In a second experiment using the same treatment protocol, treated carcasses were chilled in an ice slush for 30 min and held overnight at 2 C. The breast muscles were removed and cooked by two methods. Triangle tests to determine sensory differences due to acetic acid were conducted. The skin color of treated carcasses turned a light yellow, and the feather follicles were protruded or puckered. Total aerobic counts were not affected by any of the treatments, but Enterobacteriaceae (ENT) counts of treated carcasses were significantly lower than the counts for the water control carcasses. Log10 ENT counts ranged from 4.51 for the control to 3.80 for the carcasses treated with acetic acid. Based on sensory triangle tests using a trained panel, there were no significant differences in the samples from either cooking method.

Effect of two stunning voltages on blood loss and objective texture of meat deboned at various post-mortem times

Two experiments were conducted to determine the effect of different stunning voltages on the objective texture of the Pectoralis major muscles deboned at various post-mortem times. Broilers were stunned at either 50 or 200 V alternating current (VAC) for 10 s in a brine stunner. The artery and vein on one side of the neck were severed, blood collected for 90 s, and blood loss calculated as percentage of live weight. Carcasses were then processed under simulated commercial conditions. In the first experiment, the right and left Pectoralis major muscles were excised at 1 and 2 h post-mortem respectively, weighed, vacuum-sealed in plastic bags, and held overnight at 2 C. In the second experiment, the Pectoralis major muscles were excised at 4 h post-mortem and held overnight at 2 C. The muscles were then heated at 85 C for 30 min, equilibrated to room temperature, and prepared for Warner-Bratzler shear analysis. The stunning treatments did not significantly affect blood loss, which averaged 2.86 and 2.64% for 50 and 200 VAC, respectively. Birds subjected to the 50 VAC treatment had a mean shear value of 7.3 kg, which was significantly lower (P < .05) than the mean shear value of 10 kg for birds subjected to the 200 VAC treatment for muscles excised 2 h post-mortem. The use of 200 VAC for stunning could be used without any detrimental effect on the cooked meat as long as the standard deboning time of 4 h was maintained.

Comparison of Spoilage Rates in Ground Turkey and Ground Beef

Spoilage rates of ground turkey and ground beef were compared. Clean muscle tissue of the two livestock species were ground in a hygienic manner, providing initial mesotrophic counts (72 h at 25°C) in the range of ca. 10^2-3 CFU/g. Moisture, fat, and protein contents for the ground products were similar. Each ground product was subjected to the following treatments: a) uninoculated control, b) inoculated with a low level of turkey flora, c) inoculated with a high level of turkey flora, d) inoculated with a low level of beef flora, and e) inoculated with a high level of beef flora. Three replicate analyses were performed on the products which were held at 5°C in air-permeable plastic bags. Five subsamples (20-25 g) were taken for each of the five analysis times over 10 d of storage. At completion of storage, bacterial counts varied from 10^3.5 to 10^9.2 CFU/g, with the turkey control group at the lower end of the range. Our findings indicate no significant difference between the spoilage rates of the two ground products, regardless of treatment or origin of species.

Comparison of microscopic and laser diffraction methods for measuring sarcomere lengths of contracted muscle fibers of chicken pectoralis major muscle

The objective of the present study was to compare the effectiveness of a microscopy method with a laser diffraction method for measuring sarcomere lengths of chicken pectoralis major (p. major) muscle fibers exhibiting various contraction states. Chicken p. major muscles were excised from the animals at death. Samples of each muscle were treated with pH-buffered (5.0 and 7.5) isoionic CaCl2, KCl, or ethylene glycol bis-(b-aminoethyl ether) N,N,N',N'-tetraacetic acid (EGTA) solutions in order to produce variability in the degree of fiber contraction. Sarcomere lengths (SL) of the fibers were observed using light microscopy and a laser diffraction method. The methods gave comparable results for sarcomere lengths greater than 1.6 microns. However, for SL less than 1.6 microns, sarcomere contraction was not accurately assessed by the laser diffraction method.

Effects of electrical stimulation on the post-mortem biochemical changes and texture of broiler pectoralis muscle

A study was conducted to determine the influence of electrical stimulation (50,200, or 350 V ac) on biochemical and textural changes in broiler breast muscle. Sixty-four broilers were stunned (50 V ac) prior to kill, and all but a control group were pulse stimulated during bleeding. After processing, carcasses were held in 10-C water for 1 h, then in 2-C ice/water slush for 1 h prior to muscle removal at 2 h post-mortem (PM). Bagged samples were held at 2 C for 24 h, then cooked. The pH, R value (ratio of adenine nucleotides to inosine nucleotides), cook yield, fluids and solids lost (F&S), and objective texture were measured. In addition, 16 broilers processed in the same manner were used in producing a profile of sarcoplasmic protein/enzyme changes in the breast muscle by cation exchange fast protein-liquid chromatography at 10 min, 2, and 24 h PM. The R values and soluble protein were also determined. Stimulation at 200 and 350 V accelerated the onset of rigor noted by lower pH values at 10 min and 1 h PM, and higher R values at 2 h PM. Muscle stimulated at 350 V exhibited the lowest cook yield and highest percentage of F&S lost, suggesting both the loss of functional properties and muscle integrity due to this treatment. All control and stimulated samples exhibited shear values in excess of what would be considered tender. Hardness and chewiness values increased as stimulation voltage levels increased. Only one of the seven principal chromatographic peaks decreased in response to increased electrical stimulation.(ABSTRACT TRUNCATED AT 250 WORDS)

Scleral buckling with intraocular air injection complicated by arcuate retinal folds

Three cases of bullous superior rhegmatogenous retinal detachment were surgically repaired by circumferential scleral buckling and intravitreal air injection. Unusual retinal folds were found postoperatively. Unlike the well-recognized radial retinal folds classically associated with circumferential buckling of bullous retinal detachments, the folds reported herein originated from the "end" of a hard silicone exoplant and traversed an arcuate course corresponding to the lower meniscus of the intravitreal air bubble. Although the macula was involved in all three cases, the retinal break was unaffected.

Detection of blood (hemoglobin) contamination in poultry muscle tissue

Incidence of blood spots in fresh marketed poultry and batter or breaded frozen fried chicken may be related to certain processing parameters (i.e., stunning, bleed-out time). Spectrophotometric and cation exchange high performance liquid chromatography (HPLC) procedures were evaluated as potential methods to test for hemoglobin (Hb) contamination in poultry tissue. Muscle tissue was blended with TRIS-ethylenediaminetetraacetate buffer, pH 7.4, centrifuged and the extract scanned for absorbance at 540 and 580 nm. Tests with model systems gave a linear regression coefficient of r + .98 for detection of 0 to 1% blood in experimentally contaminated tissue. Analyses of extracts by cation exchange HPLC (545 nm) showed three separation peaks characteristic of hemoglobin. Isoelectrofocusing of the extracts on thin-layer polyacrylamide gels (pI 3 to 10) was also evaluated. These procedures could prove useful in subsequent studies to determine the cause of blood spotting in muscle tissue.

Clinicopathological correlation of a solitary choroidal tuberculoma

In a 34-year-old black man with pulmonary tuberculosis, a rapidly enlarging choroidal tuberculoma progressed to larger size, despite appropriate systemic anti-tuberculous therapy. The eye harboring the tuberculoma became blind and painful, and was subsequently enucleated. Conventional staining of tissue sections revealed a choroidal granuloma without evidence of organisms, but tubercle bacilli were demonstrated by fluorescence microscopy.