E-cigarettes raise teens’ risk of persistent cough and wheeze, study finds

Teenagers who use e-cigarettes have twice the risk of respiratory symptoms such as persistent cough, bronchitis, and wheeze as those who have never used the devices, a large US study has found.1Use...

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Final appeal seeks to block minimum alcohol price in Scotland

A final legal challenge is to be made to try to block the introduction in Scotland of a minimum price on a unit of alcohol, in a move that has been roundly condemned by health campaigners.The Scotch...

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A review on meat tenderization and recent technological advancements in meat tenderization.

2016-11-20T21-45-48Z
Source: International Journal of Livestock Research
Sabahu Noor, Nair Shruti Radhakrishnan.
Meat tenderness appears as top rated issue to be solved concerning meat sensorial quality, which requires enhanced knowledge and further work to understand the processes involved. Meat tenderness plays an important role, where entire pieces of meat are cooked, fried or barbecued. In these cases some types of meat, in particular beef, have to undergo a certain ripening or ageing period before cooking and consumption in order to achieve the necessary tenderness. In the fabrication of many processed meat products the toughness or tenderness of the meat used is of minor importance. Many meat products are composed of comminuted meat, a process where even previously tough meat is made palatable. Further processing of larger pieces of meat (e.g. raw or cooked hams) also results in good chewing quality as these products are cured and fermented or cured and cooked, which makes them tender. Tenderness of meat depends on various pre-and post slaughter factors. In the recent past, much of the advancements were occurred in the methods employed for tenderization of meat. These newer methods of meat tenderization resulted in better efficiency and high quality meat products. In this review, tenderness of meat and their mechanism, methods of tenderization and their evaluation techniques have been discussed briefly


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Seasonal evaluation of some disease conditions of cattle slaughtered in Ngaoundere-Municipal abattoir, Cameroon

2016-11-20T21-45-48Z
Source: International Journal of Livestock Research
Manchang Tanyi Kingsley, Mfopit Mouliom Youssouf, Awah Ndukum Julius, Nguini Atanga Joseph, Germanus Soh Bah, Henri Bayemi.
Studies were conducted in the Ngaoundere Municipal abattoir from May 2012 to March 2013 to have an insight on diseases of cattle slaughtered. Ante mortem and post mortem examinations were done on a total of 4072 cattle during eighty two visits at a rate of twice per week on randomly selected days. The results showed that 93.2 % of slaughtered cattle were cows. Tick infestation (33.3 %), dermatophilosis (13.7 %) and fatigue (3 %) were the major health conditions observed following ante mortem examination. However, fasciolosis (27%), pulmonary tuberculosis (6.6%), generalized hematomas (7%) were the major gross pathologies observed at postmortem. Significantly higher (P


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