Bilateral encephalomalacia in a pig related to latent Aujeszky''s disease virus infection

Transcranial Doppler studies on the effects of sumatriptan on cerebral hemodynamics have shown conflicting results. We evaluated blood flow velocity changes in 21 patients suffering from migraine with (n = 4) or without aura (n = 17) during a spontaneous attack, before and after treatment with sumatriptan. Flow velocity in the internal and external carotid, middle cerebral, and basilar arteries was measured by means of transcranial Doppler. During the attack, measurements were taken before subcutaneous sumatriptan injection, then after 30 minutes, 2 hours, and 24 hours. An additional measurement was taken 1 week later, in a headache-free state. We found a significant reduction of flow velocity during the attack in the middle cerebral artery on both sides (P < 0.05). After sumatriptan administration, flow velocity increased in the internal carotid artery on both sides (P < 0.05) and in the middle cerebral artery on the headache side (P = 0.0001), but not in the external carotid and basilar arteries (P > 0.05). Flow velocity changes may reflect the vasodilation present at the onset of the migraine attack followed by vasoconstriction in the internal carotid and middle cerebral arteries after sumatriptan treatment. Since vasoconstriction occurs in responders and nonresponders to treatment, it is unlikely to be the primary mechanism by which sumatriptan relieves headache.     

Quality of eggs coated with oil–chitosan emulsion: Combined effects of emulsifier types,initial albumen quality,and storage

Effects of mineral oil:chitosan (MO:CH at 25:75) emulsions prepared with four different emulsifiers (2 water- and 2 oil-miscible) as coatings on the internal quality (weight loss, Haugh unit, yolk index, and albumen pH) of coated eggs were evaluated during 5 weeks at 25 ± 2 °C and 20 weeks at 4 ± 2 °C. Eggs with two initial albumen qualities [Haugh unit (HU): H = 87.8 and L = 70.9] were used. At 25 ± 2 °C, Haugh unit, yolk index, and albumen pH of all coated eggs decreased with increased storage time. Coated H- and L-eggs maintained an A-grade up to 4 weeks and 1 week, respectively. Weight loss of all coated eggs remained below 1.35% after 5 weeks of storage at 25 ± 2 °C. All coated eggs maintained an A-grade with less than 2.5% weight loss during 20 weeks of storage at 4 ± 2 °C. Emulsifier types marginally affected the internal quality of coated eggs regardless of storage temperatures.     

Viscosity changes of chitosan solution affect physico-functional properties and consumer perception of coated eggs during storage

Effects of storage of chitosan (CH) solution on physico-functional properties and consumer perception of CH-coated eggs were evaluated during 5- and 15-weeks storage at 25 °C and 4 °C, respectively. Seven treatments [CH0 (freshly-prepared), CH1 (stored for 1-week at 25 °C), CH1R (1-week, 4 °C), CH3 (3-weeks, 25 °C), CH3R (3-weeks, 4 °C), CH5 (5-weeks, 25 °C), CH5R (5-weeks, 4 °C)] were applied on eggshell. After 5-weeks storage, CH-solution viscosity decreased by 2.56 and 4.6 times, respectively, at 4 °C and 25 °C while pH slightly increased. CH0 preserved grade-A quality for 4-weeks vs. 1-week for noncoated eggs at 25 °C. After 5-weeks, weight loss (%) of coated eggs at 25 °C (6.04–5.59) was lower than that of noncoated eggs (7.44) but higher than that of all eggs at 4 °C (2.93–2.46). Albumen pH increased while emulsion capacity decreased with increased storage time; however, both were insignificantly affected by CH viscosity. Consumers perceived CH0- and CH1R-eggshell to be glossier than noncoated eggs after 5-weeks. Purchase intent was higher for CH-coated eggs (72–77.3%) than for noncoated eggs (61.3%). Overall, viscosity changes of CH-coating solution had lesser impact on quality of CH-coated eggs than did storage temperature/time of eggs.     

Biological properties of three Mexican isolates of Aujeszky's disease virus

Four strains of Aujeszky's Disease virus (ADV) were included in this study; three Mexican field isolates (215,145 and C-8) in conjunction with the Shope reference strain of ADV, which has known pathogenic characteristics. All four strains were included in each treatment, which consisted of heat treatment, trypsin treatment and passed ten times on chicken embryo fibroblasts. Both virus titer and plaque size were determined on the first and tenth passage and on treated and untreated strains. On each of the treatments, the plaque size had significant differences (p = 0.001) which had relation to the two factors studied, namely strain and passage level. There was no significant variation related to the type of treatment between strains. With the strains under study, the authors also made rabbit pathogenicity tests, and it was found that on passage one, the strains caused clear nervous symptoms and death, while on the tenth passage level, the Mexican strains produced slight pruritus, few nervous symptoms and allowed the rabbits to survive. The mouse test revealed an increased median death time after the treatments, as well as a large increase in standard deviations. These data are interpreted as an increased heterogeneity of the strains in all of the treatments to the strains of viruses.     

Comparing effects of α‐ vs. β‐chitosan coating and emulsion coatings on egg quality during room temperature storage

Effects of α‐ and β‐chitosan (CH), soybean oil (SO) and their emulsions (CH:SO = 2:3) as coating materials on selected internal quality and sensory properties of eggs were evaluated during 5 weeks storage at 25 °C. After 3 weeks of storage, α‐ and β‐CH‐coated eggs changed to B grade, while SO‐ and emulsion‐coated eggs preserved grade A quality. Weight loss of eggs coated with SO and CH:SO emulsions was <2.0% vs. 5.3–5.8% for noncoated and CH‐coated eggs after 5 weeks of storage. β‐CH (0.9%) maintained lower weight loss of eggs than α‐CH (1.2%) only at 1‐week storage. Albumen pH of eggs coated with SO and CH:SO emulsions decreased progressively throughout storage. Eggs coated with β‐CH:SO emulsion and SO were significantly glossier than noncoated eggs. Consumers indicated positive purchase intent (69.17–76.67%) for all coated eggs. Overall, α‐CH:SO and β‐CH:SO emulsions extended egg shelf life by at least 3 weeks during room temperature storage.     

Low-sodium roasted peanuts: effects of salt mixtures (NaCl,KCl and glycine) on consumer perception and purchase intent

The effects of ten treatment combinations of two salts (NaCl, KCl) and glycine were evaluated on low-sodium roasted peanuts. Consumers’ (N = 330, recruited from college campus) liking, emotions, perceived saltiness and bitterness intensity, satisfaction and purchase intent (PI) of peanuts were measured following a balanced incomplete block design (t = 10, k = 3, r = 9, b = 30, λ = 2, e₂ = 0.74). Emotions and PI were evaluated both before and after presenting a low-sodium health benefit message. Sodium content of peanuts was reduced from 140 mg Na/50 g peanuts to 41.67 mg Na/50 g without significantly affecting liking scores and with positive PI over 60%. In general, high bitterness and low saltiness intensity ratings negatively affected liking and satisfaction. Consumers expressed less satisfaction when perceived saltiness intensity was ‘Not Enough’ than when ‘Too Much.’ Based on optimisation analysis, any formulation within the range of 59-100/0-40/0-12.5% NaCl/KCl/Gly- representing a potential 37% sodium reduction past minimum ‘low sodium’ requirements- will yield an acceptable product.     

Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception,consumer liking and emotion,and purchase intent of dipping sauces

Natural colorant (no colorant, NC = 0%; moderate colorant, MC = 1.2%; high colorant, HC = 3.6% w/w) and salt (regular salt, RS = NaCl; reduced sodium, ReS = KCl; no salt, NS) were added in mayonnaise‐based dipping sauces to evaluate effects of colorant concentration and ‘natural colorant’ or ‘sodium content’ claim on saltiness expectation, consumer liking and emotion, and purchase intent (PI) of these products. Regardless of the salt type and content, increasing colorant concentration decreased colour liking scores while saltiness expectation tentatively increased as indicated by higher % of ‘too much’ responses for saltiness on a JAR (Just‐About‐Right) scale. At a given salt type and content, liking scores of salty taste decreased with increasing colorant concentration, both before and after the ‘sodium content’ claim was given to consumers. Emotion scores elicited by consuming dipping sauces were affected by colorant concentration. Positive emotions (good, interested, satisfied) decreased while negative emotions (guilty, unsafe, worried) increased with increasing colorant concentration. Statements of ‘natural colorant’ and ‘sodium content’ claim had minimal effects on elicited emotions and PI.     

Cross‐Cultural Consumer Acceptability and Purchase Intent of Forage‐Finished Rib‐Eye Steaks

Rib‐eye steaks, from 3 forage‐finished systems (S1, S2, and S3) and 1 commercial steak (C), either cooked by 1‐sided‐grilling or 2‐sided‐grilling, were evaluated for sensory acceptability [overall appearance (ORA) and overall appearance of fat (OAF) for raw steaks; overall appearance (OCA), overall beef aroma (OBA), overall beef flavor (OBF), juiciness, tenderness and overall liking (OL) for cooked steaks] and purchase intent by Hispanic, Asian and U.S. consumers. They also indicated preferred degree of doneness and cooking methods. Cross‐cultural differences in preferences and consumer acceptability of rib‐eye steaks were observed. Grilling was the most preferred cooking method. Hispanics and Asians preferred medium and/or medium well, while U.S. consumers preferred medium and/or medium rare. For cooked steaks, the population effect was significant for all sensory attributes; Asians generally scored lower than did Hispanics and U.S. consumers. C and S3 generally had higher scores for all sensory attributes across 3 populations. Purchase intent for all forage‐finished steaks was higher for Hispanics and U.S. consumers compared to Asians (50.0% to 77.8% compared with 43.2% to 65.9%). Attributes influencing purchase intent of forage‐finished steaks differed among populations: tenderness (odds ratio = 1.4) for Hispanics, OCA (odds ratio = 1.5) for Asians, and OBF (odds ratio = 1.3) for U.S. consumers. Overall, this study demonstrated that the type of forage‐finished system and ethnic differences influenced sensory acceptability and purchase intent of forage‐finished rib‐eye steaks.