BACKGROUND: The term ‘‘marinated fish’’ is used to define semi-preserved fish made by immersion in a solution of organic acids or vinegar and salt. Objectives: This study was conducted to compare  nutritional value (Lipid, Protein, Moisture, Ash, pH), chemical (TVB-N, PV, TBA, FFA) and sensory attributes, microbial communities (TC, Mold) and fatty acids profile of cooked and fried marinades and 30 days storage at 4°C. Methods: The marinades were produced using formulas from Silver carp fresh fillets. Then the products were stored at 4°C and sampling was done to determine of quality indexes during storage, every 10 days. Results: The results showed that there were no differences in moisture, protein and lipid contents between two products (p>0.05). Also, there were no differences with regard to  PV, TBA and FFA between two marinades (p>0.05), but TVB-N in cooked and fried products (with 16.46 and 18.91 mg/100g) showed significant  changes (p<0.05). In addition, total  bacteria count was 4.19 and 4.89 and total mold-yeast was 2.47 and 2.60 Logcfu/g at day 30 in cooked and fried marinades, respectively (p<0.05). As sensory aspect, appearance, color, texture and odour attributes showed  better points in fried marinade,  cooked product had more acceptable  taste (p<0.05). However, there was no difference in overall acceptance. Omega-3, omega-6 and EPA+DHA fatty acids had higher amounts in fried marinade (p<0.05). Cooking reduced the UFA amount, but conversely, frying increased it. Conclusions: Quality of both marinades was acceptable during 30 days storage refrigerator, but fried marinade showed a preferred quality as sensory attribute.

Data from 34 yearling Hereford or Angus bulls were used to investigate relationships of testicular size, quantitative rates of sperm production, Sertoli cell numbers, numbers of germ cells supported per Sertoli cell, and the efficiency of spermatogenesis to daily sperm output and seminal quality. Two ejaculates were collected by electroejaculation from each bull on each of 2 days/week throughout the study. The percentage of progressively motile sperm and the percentage of morphologically normal sperm were determined from aliquots of fresh semen. Additional aliquots of semen were frozen in glass ampules or plastic straws and subsequently evaluated for postthaw motility and percentage of sperm with intact acrosomes. Sertoli cell numbers, the numbers of germcells per Sertoli cell, and the efficiency of spermatogenesis were unrelated to the quality of fresh or frozen semen (P greater than 0.05). In first ejaculates, the numbers of sperm and motile sperm were related (P less than 0.05) to testicular parenchymal weight (r = 0.38, and 0.50), daily sperm production (r = 0.45 and 0.53), and spermatids per gram of testicular parenchyma (r = 0.35 and 0.34). Testicular parenchymal weight and daily sperm production also were related to daily sperm output and to the average daily motile sperm output of these bulls (P less than 0.05), but could account for less than 25% of the variability in these end points among bulls.

Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.

In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.

The current study was designed to evaluate the influence of three different ground vegetable oil seeds on various physico-chemical, microbiological and sensory attributes of chicken sausages from spent broiler breeder hen stored under frozen (-18±1°C) condition. Chicken sausages were incorporated with ground poppy, sesame and peanut seeds each at 10 % level separately as three treatments and were analyzed for their keeping quality along with high fat control. The mean values of FFA, TBARS, tyrosine values, standard plate count, psychrophilic count and yeast and moulds counts were significantly (P&lt;0.05) influenced by formulation during frozen storage and values increased significantly (P&lt;0.05) throughout the storage period in all chicken sausages. Chicken sausages with ground sesame scored lowest standard plate counts (5.66 log CFU/g) than any others after 180 days of storage at 18±1°C. Coli forms, lacto bacillus and anaerobic counts could not be detected during entire storage period. Scores for all sensory attributes decreased significantly (P&lt;0.05) during storage in all treatments irrespective of formulation. Study proved that, the three ground vegetable oil seeds were effective by delaying the lipid oxidation, microbial growth and preserving sensory quality during frozen storage and among them ground sesame seed was more potent to be a better preservative.

The aim of this prospective study was to investigate the effects of focal spot size of X-ray tube on sharpness of clinical radiographic images of dogs and cats. Radiographic images of 24 stifle joints, 15 carpi, 18 lumbar spines, 61 thoraxes, and 47 abdomens of 102 dogs and 4 cats were obtained in the present study, using 2 X-ray tubes with nominal focal spots of 2.0 mm and 0.6 mm, respectively. The sharpness of specific anatomical structures in all the images of 5 projections was assessed. The radiographic sharpness of various anatomical structures of lumbar spine and cortex of stifle with fine focal spot was increased significantly compared with broad focal spot images. In addition, the blurred motion was significantly higher in the fine focal spot images of thorax. In conclusion, our study suggests that a selective use of fine foci for imaging of lumbar spine or cortex of stifle enhanced radiographic sharpness.

Fifty raw ewe’s and goat’s milk samples (25 of each) were examined for total viable, psychrotrophic count and the presence of foodborne pathogenic microorganisms. The obtained results revealed that the mean total bacterial counts/ml were 1.9 x103 and 1.4 x103 in the examined samples, respectively. Psychrotrophic bacteria could be detected in all examined samples (100.0 %) with mean values of 7.8 x10 and 6.3 x10/mL, respectively. Staphylococci, Enterococci, and E. coli , were detected in (52.0 & 84.0 %), (44.0 & 36.0 %) and (36.0 & 44.0 %) of the examined samples with mean values/ml of (7.2 x10 & 6.1 x10), (2.5 x10 & 2.4 x10) and (3.0 x10 & 2.1x10), respectively. The predominant isolated bacterial strains were Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecalis, Enterococcus faecium and E. coli, at percentages of (24.3 & 19.2 %), (16.2 & 32.7 %), (10.8 & 13.5 %), (19.0 & 17.3 %) and (29.7 & 17.3 %) of total isolates, respectively. On the other hand, Clostridium perfringens, Campylobacter jejuni, Corynebacterium bovis and Salmonellae failed to be detected in all examined samples. The sanitary and public health importance of these organisms as well as preventive measures to improve the quality of milk and safeguard the consumers from infection were discussed.

Reliable results represent the pinnacle assessment of quality of an analytical laboratory, and therefore <em>variability</em> is considered to be a critical quality problem associated with the selenium analysis method executed at Western Cape Provincial Veterinary Laboratory (WCPVL). The elimination and control of variability is undoubtedly of significant importance because of the narrow margin of safety between toxic and deficient doses of the trace element for good animal health. A quality methodology known as Lean Six Sigma was believed to present the most feasible solution for overcoming the adverse effect of variation, through steps towards analytical process improvement. Lean Six Sigma represents a form of scientific method type, which is empirical, inductive and deductive, and systematic, which relies on data, and is fact-based. The Lean Six Sigma methodology comprises five macro-phases, namely Define, Measure, Analyse, Improve and Control (DMAIC). Both qualitative and quantitative laboratory data were collected in terms of these phases. Qualitative data were collected by using quality-tools, namely an Ishikawa diagram, a Pareto chart, Kaizen analysis and a Failure Mode Effect analysis tool. Quantitative laboratory data, based on the analytical chemistry test method, were collected through a controlled experiment. The controlled experiment entailed 13 replicated runs of the selenium test method, whereby 11 samples were repetitively analysed, whilst Certified Reference Material (CRM) was also included in 6 of the runs. Laboratory results obtained from the controlled experiment was analysed by using statistical methods, commonly associated with quality validation of chemistry procedures. Analysis of both sets of data yielded an improved selenium analysis method, believed to provide greater reliability of results, in addition to a greatly reduced cycle time and superior control features. Lean Six Sigma may therefore be regarded as a valuable tool in any laboratory, and represents both a management discipline, and a standardised approach to problem solving and process optimisation.