Search Results (41)

Traditional smoking techniques, while historically valued for preservation and flavor enhancement, face limitations in aromatic diversity and safety, prompting exploration of spice-derived alternatives to meet modern culinary demands. This study explores the volatile compound profiles and aroma modulation of chicken wings smoked with four spices—cardamom, rosemary, mint, and rose—using a novel, household-friendly smoking protocol. The method combines air fryer pre-cooking (180 °C, 16 min) with electric griddle-based smoke infusion, followed by HS-SPME/GC-TOF/MS, relative odor activity value (ROAV) calculations, and metabolomic analysis. A total of 314 volatile compounds were identified across five samples. Among them, 45 compounds demonstrated odor activity values (ROAV) ≥ 1, contributing to green, woody, floral, and sweet aroma attributes. Eucalyptol displayed the highest ROAV (2543), underscoring its dominant sensory impact. Metabolomic profiling revealed a general upregulation of differential volatiles post-smoking: terpenes were enriched in wings smoked with cardamom, rosemary, and mint, while aldehydes and alcohols predominated in rose-smoked samples. An integrated screening based on ROAV and metabolomic data identified 24 key volatiles, including eucalyptol, β-myrcene, methanethiol, and α-pinene, which collectively defined the aroma signatures of spice-smoked wings. Spice-specific aroma enrichment and sensory properties were evident: rosemary intensified woody–spicy notes, mint enhanced herbal freshness, and rose amplified floral attributes. The proposed method demonstrated advantages in safety, ease of use, and flavor customization, aligning with clean-label trends and supporting innovation in home-based culinary practices. Moreover, it facilitates the tailored modulation of smoked meat flavor profiles, thereby enhancing product differentiation and broadening consumer acceptance. Full article

Chicken meat plays an important role in the healthy diets of many people and has a large global trade volume. In the chicken meat sector, in some production processes, traditional methods are used. Traditional chicken part sorting methods are often manual and time-consuming, especially during the packaging process. This study aimed to identify and classify the chicken parts for their input during the packaging process with the highest possible accuracy and speed. For this purpose, deep-learning-based object detection models were used. An image dataset was developed for the classification models by collecting the image data of different chicken parts, such as legs, breasts, shanks, wings, and drumsticks. The models were trained by the You Only Look Once version 8 (YOLOv8) algorithm variants and the Real-Time Detection Transformer (RT-DETR) algorithm variants. Then, they were evaluated and compared based on precision, recall, F1-Score, mean average precision (mAP), and Mean Inference Time per frame (MITF) metrics. Based on the obtained results, the YOLOv8s model outperformed the other models developed with other YOLOv8 versions and the RT-DETR algorithm versions by obtaining values of 0.9969, 0.9950, and 0.9807 for the F1-score, mAP@0.5, and mAP@0.5:0.95, respectively. It has been proven suitable for real-time applications with an MITF value of 10.3 ms/image. Full article

Background: The development of microsurgical techniques has enabled reconstructive versatility in various clinical scenarios. Supermicrosurgery is an advanced microsurgical technique ensuring precise reconstructions by operating on small-caliber vessels and nerves, with applications in reconstructive surgeries. Objectives: This study aims to compare the effectiveness of four low-cost training models, thereby improving surgical precision and reducing the learning curve for novice surgeons. Materials and Methods: We conducted a prospective non-randomized study comparing the classic anastomosis technique, the intravascular stenting (IVaS) technique, the color contrast (CC) technique, and our newly introduced double-contrast (DC) technique, which combines IVaS with CC. We used a non-living experimental model represented by chicken wings, analyzing the vessel preparation and anastomosis time, anastomosis patency, and back wall biting through a standardized protocol. We performed 120 end-to-end anastomoses in total, with vessel diameters ranging from 0.5 to 0.8 mm. Results: CC demonstrated superior time efficiency and success rates, reaffirming it as a reliable option in supermicrosurgery, while DC showed slightly better time efficiency and patency compared to both IVaS alone and the classic method. CC outperformed the others in anastomosis time, patency, and back wall catching, reaffirming its reliability in supermicrosurgery. Conclusions: Although DC did not significantly improve patency, it reduced back wall engagement. This makes the DC technique beneficial for trainees working on vessels under 0.5 mm in diameter, where stenting is often required, improving surgical precision and reducing the learning curve, leading to better outcomes in supermicrosurgery. Full article

The food industry continuously prioritizes methods and technologies to ensure product quality and safety. Traditional approaches, which rely on conventional algorithms that utilize predefined features, have exhibited limitations in representing the intricate characteristics of food items. Recently, a significant shift has emerged with the introduction of convolutional neural networks (CNNs). These networks have emerged as powerful and versatile tools for feature extraction, standing out as a preferred choice in the field of deep learning. The main objective of this study is to evaluate the effectiveness of convolutional neural networks (CNNs) when applied to the classification of chicken meat products by comparing different image preprocessing approaches. This study was carried out in three phases. In the first phase, the original images were used without applying traditional filters or color modifications, processing them solely with a CNN. In the second phase, color filters were applied to help separate the images based on their chromatic characteristics, while still using a CNN for processing. Finally, in the third phase, additional filters, such as Histogram of Oriented Gradients (HOG), Local Binary Pattern (LBP), and saliency, were incorporated to extract complementary features from the images, without discontinuing the use of a CNN for processing. Experimental images, sourced from the Pygsa Group databases, underwent preprocessing using these filters before being input into a CNN-based classification architecture. The results show that the developed models outperformed conventional methods, significantly improving the ability to differentiate between chicken meat types, such as yellow wing, white wing, yellow thigh, and white thigh, with the training accuracy reaching 100%. This highlights the potential of CNNs, especially when combined with advanced architectures, for efficient detection and analysis of complex food matrices. In conclusion, these techniques can be applied to food quality control and other detection and analysis domains. Full article

Melanosis is scarcely reported as a potential cause of carcass downgrading in broilers worldwide. We described the preliminary diagnostic findings of dermal and celomic fat tissue melanosis in a total of four episodes of increased downgrading in 31-to-50-day-old male Cobb500^TM broiler chicken carcasses at a processing plant in Argentina from November 2016 to March 2022. Veterinary inspectors evaluated and sampled a total of 10 carcasses. Gross findings included the gray discoloration of subcutaneous tissue in wings and legs, celomic fat tissue and peritoneum. Microscopically, melanocytes infiltrated the connective tissue and adipose cells of subcutaneous tissue in the skin of legs and wings as well as the celomic fat tissue of all 10 birds. The Fontana–Masson stain revealed black melanin granules in subcutaneous tissue and celomic fat tissue, demonstrating its value as a histologic tool to confirm grossly compatible melanosis in all of the evaluated tissues sampled at the broiler processing plant. We propose to add melanosis as one of the less frequently and rare diagnosed cutaneous darkening conditions which potentially contributes to downgrading in chicken processing plants globally. Full article

The pre-transport phase induces stress, fear, and injury in poultry, but management choices greatly influence this. Pre-transport practices for spent hens and broilers in Flanders (Belgium) were studied. Poultry farmers (31 of 156 layers and 48 of 203 broiler farmers completed the survey) were surveyed on the selection of unfit chickens, catching and crating, and farmer opinion. A minority of farmers made a specific selection of chickens unfit for transport prior to catching (layers 25%: 5.1 ± 5.9 h, broilers 39%: 6.8 ± 7.0 h). More layer (69%) than broiler farmers (19%) withdrew feed too early (EU regulations stipulate max. 12 h before expected slaughter time). Layer farmers withdrew water earlier than broiler farmers (47.9 ± 51.1 min vs. 20.6 ± 23.3 min). More broiler than layer farmers believed that the container type affects the birds’ welfare (48% vs. 27%; p < 0.05). On broiler farms, mechanical catching was preferred for catchers’ well-being, while upright catching was considered better for animal welfare than catching more than three chickens by one/two legs, wings, or mechanically. Poultry farmers should be sensitized about the need for additional selection before catching, including clear guidelines about judging which birds are fit for transport. Full article

This study evaluated the productive performance and carcass traits of broiler chickens during the warm season in dry tropical conditions. Two hundred, 1-day-old chicks were used. Birds were fed on reduced (RED) and standard (STD) diets, and two essential oils (EOs) levels, 0 and 200 ppm. The RED diets were formulated with 10% less energy and 10% less protein than STD diets. In the starter phase, weight gain was greater (p < 0.01) in birds fed STD than birds fed RED. In the starter phase, productive variables were not affected (p ≥ 0.14) by EOs. In the finisher phase, greater feed intake (p = 0.02) and higher weight gain (p = 0.04) were observed in chickens on STD. Feed conversion ratio was similar (p = 0.97) for STD and RED. Throughout this study (1–42 d), greater feed intake (p = 0.02) and higher weight gain (p < 0.01) were found in chickens on STD. Feed conversion ratio was similar (p = 0.51) for STD and RED. Broiler chickens on EO-supplemented diets had better feed conversion (p ≥ 0.08). Hot carcass weight was greater (p < 0.01) in birds on STD. Greater yields of leg-thigh (p = 0.01), back (p = 0.01), and wings (p < 0.01) were observed in RED. Carcass yields, breast yield, pH, and meat temperature were not influenced (p ≥ 0.14) by nutrient concentrations in the diet. Carcass evaluations were not affected (p ≥ 0.11) by EOs. Body temperature was lower (p = 0.03) in birds receiving RED, however EOs had no effect (p ≥ 0.22) on body temperature. For the length of the study, at 20:00 h, broiler chickens fed on RED diets showed lower (p = 0.04) body temperatures. In conclusion, broiler chickens were under heat stress during the study, and body temperatures were reduced in chickens fed on RED diets or with EOs. Diet modification or EO-supplementation may improve feed conversion, though RED diets may have a negative effect on weight gain or carcass values. Full article

H5 subtype high-pathogenicity avian influenza (HPAI) viruses continue to devastate the poultry industry and threaten food security and public health. The first outbreak of H5 HPAI in the Philippines was reported in 2017. Since then, H5 HPAI outbreaks have been reported in 2020, 2022, and 2023. Here, we report the first publicly available complete whole-genome sequence of an H5N1 high-pathogenicity avian influenza virus from a case in Central Luzon. Samples were collected from a flock of layer chickens exhibiting signs of lethargy, droopy wings, and ecchymotic hemorrhages in trachea with excessive mucus exudates. A high mortality rate of 96–100% was observed within the week. Days prior to the high mortality event, migratory birds were observed around the chicken farm. Lungs, spleen, cloacal swabs, and oropharyngeal–tracheal swabs were taken from two chickens from this flock. These samples were positive in quantitative RT-PCR assays for influenza matrix and H5 hemagglutinin (HA) genes. To further characterize the virus, the same samples were subjected to whole-virus-genome amplification and sequencing using the Oxford Nanopore method with mean coverages of 19,190 and 2984, respectively. A phylogenetic analysis of the HA genes revealed that the H5N1 HPAI virus from Central Luzon belongs to the Goose/Guangdong lineage clade 2.3.4.4b viruses. Other segments also have high sequence identity and the same genetic lineages as other clade 2.3.4.4b viruses from Asia. Collectively, these data indicate that wild migratory birds are the likely source of H5N1 viruses from the 2022 outbreaks in the Philippines. Thus, biosecurity practices and surveillance for HPAI viruses in both domestic and wild birds should be increased to prevent and mitigate HPAI outbreaks. Full article

Poultry bio-mapping helps identify microbial contamination and process optimization opportunities such as sanitary dressing procedures, equipment adjustments, cross-contamination controls, and chemical intervention applications in commercial poultry processing operations. This study focuses on the development of a preliminary microbiological baseline of microbial indicators, including total viable counts (TVC), Enterobacteriaceae (EB), and the quantification and detection of pathogens such as Salmonella and Campylobacter spp. in four commercial broiler processing facilities in Honduras. Whole chicken and wing rinses were collected from four poultry processing plants at different locations: live receiving, rehanger, post-evisceration, post-chiller, and wings. The MicroSnap^® system was used for the enumeration of microbial indicators, the BAX^®-System-SalQuant^® was used for the quantification of Salmonella, and the BAX^®-System-CampyQuant™ was used for Campylobacter spp. Negative samples after enumeration were tested with BAX^®-System Salmonella and BAX^®-System Campylobacter for prevalence analysis, respectively. The TVC and EB counts were continuously reduced from the live receiving to the post-chiller location, presenting a statistically significant increase (p < 0.01) at the wings location. The Salmonella counts were significantly different between stages (p < 0.01). The prevalence of Salmonella was highest in the live receiving stage, with 92.50%, while that at the post-chiller stage was the lowest, at 15.38%. Campylobacter spp. counts were lower than that at the other stages at wings 1.61 Log CFU/sample; however, Campylobacter spp.’s prevalence was higher than 62.5% in all stages. Microbial bio-mapping using novel technologies suitable for mobile applications was conducted in this study to establish statistical process control parameters for microorganisms. A nationwide microbial baseline for commercial broiler processing facilities in Honduras was developed. In-country data serve as a benchmark for continuous improvement at each facility evaluated and can assist regulatory officers in the development of risk-based performance standards aimed at reducing the risk of exposure to consumers. Full article

Repetitive movements and the speed of upper limbs increase the risk of musculoskeletal disorders. This study aimed to analyse the risk of shoulder injuries in repetitive tasks by evaluating the humerus angle, angular velocity, and angular acceleration during simulated chicken wing cutting. The study was conducted in a laboratory simulating a real environment. Thirty-six healthy right-handed volunteers were assessed using an electromagnetic tracking device, TrakSTAR, integrated with MotionMonitor™ (Innovative Sports Training, Inc. Chicago, IL) and software to collect 3-D kinematic data developed in the research centre. The equipment measured the angles performed by the upper limbs during the entire movement. The humerus angles were automatically transformed into angular velocity (°·s⁻¹) and angular acceleration (°·s⁻²). Maximum angular velocities were 27.39°·s⁻¹ (men, right humerus) and 22.39°·s⁻¹ (women, left humerus), both below the safe limit. Maximum accelerations were 25.32°·s⁻² (men, left side) and 28.94°·s⁻² (women, left side); safety values for these accelerations are not established. Monotony is a risk factor, especially for the dominant side. Future studies should evaluate risk factors simultaneously in repetitive tasks. Repetitiveness exceeds the safe limit according to the OCRA method. Full article

Background: Hand laterality has an impact on surgical gestures. In this study, we sought to measure the multi-parameter variability of the microsurgical gesture depending on the hand used and the differences between expert microsurgeons and novices. Methods: Ten experienced microsurgeons and twenty medical students with no prior microsurgical experience performed arterial anastomosis on a chicken wing artery using dominant and non-dominant hands. We measured time and force using a homemade force-sensing microsurgical needle holder, heart rate variability with a Polar H10 chest strap, anxiety with the STAI-Y questionnaire and anastomosis quality using the MARS 10 scale. Results: In the microsurgeons’ group, duration of anastomosis (p = 0.037), force applied to the needle holder (p = 0.047), anxiety (p = 0.05) and MARS10 (p = 0.291) were better with the dominant hand. For novices, there was no difference between the dominant and non-dominant hand pertaining to force, time and stress level. There were no differences between microsurgeons and novices pertaining to force and anxiety using the non-dominant hand. Conclusions: The study highlighted a marked laterality among microsurgical experts, a finding that may be explained by current learning methods. Surprisingly, no laterality is observed in students, suggesting that for a specific gesture completely different from everyday tasks, laterality is not predefined. Ambidexterity training in the residency curriculum seems relevant and may help microsurgeons improve performance and postoperative outcomes. Full article

This study aimed to investigate the association between hepatic VNN1 expression and carcass traits in Mahuang chickens as well as to identify polymorphisms in the upstream and downstream regions of VNN1 that could potentially be associated with these carcass traits. The study revealed that VNN1 expression levels in liver correlated with various carcass traits such as dressed weight, eviscerated weight, and abdominal fat weight. A total of 39 polymorphic sites were identified, among which 23 were found to be associated with 15 different carcass traits. These polymorphic sites were organized into three distinct haplotype blocks, with BLOCK2 and BLOCK3 being associated with various eviscerated weight percentages, thigh weight, breast muscle weight, wing weight, and other traits. The study underscores the significant role of VNN1 in influencing the carcass traits of Mahuang chickens and sheds light on the genetic foundations of these traits. The findings provide valuable insights that could inform breeding strategies aimed at optimizing traits relevant to market demands and slaughtering efficiency. Full article

Background: Acute embolic ischemic stroke poses a significant healthcare challenge. Histological clot features’ variability among patients with acute ischemic stroke treated by mechanical thrombectomy has potential implications for determining treatment and etiology. This study investigated the clot histological feature differences among patients who experienced cardioembolic stroke and embolic stroke of undetermined source with different left atrial appendage (LAA) morphologies. Methods: We conducted a prospective observational study involving 79 patients with acute embolic ischemic stroke undergoing mechanical thrombectomy. Computed tomography angiography images were used to classify LAA morphologies. An artificial intelligence algorithm assessed the clot fibrin and red blood cell contents. Results: Patients with chicken-wing LAA morphology exhibited lower mean clot fibrin proportions than did those with non-chicken-wing morphology (p < 0.001). Linear regression analysis showed that chicken-wing LAA was significantly associated with a lower clot fibrin proportion (estimate, −0.177; 95% CI [−0.259, −0.096]; p < 0.001). The successful recanalization rate and first-pass effect between the groups did not differ significantly. Conclusions: The chicken-wing LAA morphological type is associated with lower clot fibrin contents, suggesting potentially different embolism mechanisms or diverse embolic sources, compared with the non-chicken-wing LAA types. Further studies are required to investigate this association. Full article

This thesis introduces a nondestructive inspection and weight grading device for chicken wings to replace the traditional manual grading operation. A two-sided quality nondestructive inspection model of chicken wings based on the YOLO v7-tiny target detection algorithm is designed and deployed in a Jetson Xavier NX embedded platform. An STM32 microcontroller is used as the main control platform, and a wing turning device adapting to the conveyor belt speed, dynamic weighing, and a high-efficiency intelligent grading unit are developed, and the prototype is optimized and verified in experiments. Experiments show that the device can grade four chicken wings per second, with a comprehensive accuracy rate of 98.4%, which is better than the traditional grading methods in terms of efficiency and accuracy. Full article

It is known that phospholipase C (PLC) enzymatic degumming can hydrolyze phospholipids into diacylglycerol (DAG), which improves the efficiency of oil processing. However, it is unclear whether the presence of DAG and the use of enzymes affect the performance of the oil. This paper evaluated the frying performance of PLC-degummed refined soybean oil. Following the chicken wings and potato chips frying trials, results revealed that after 30 cycles of frying, free fatty acid (FFA) levels were 0.22% and 0.21%, with total polar compounds (TPC) at 23.75% and 24.00%, and peroxide value (PV) levels were 5.90 meq/kg and 6.45 meq/kg, respectively. Overall, PLC-degummed refined soybean oil showed almost the same frying properties as traditional water-degummed refined oil in terms of FFA, PV, TPC, polymer content, viscosity, color, foaming of frying oils, and appearance of foods. Moreover, FFA, TPC, polymer content, foaming, and color showed significant positive correlations with each other (p < 0.05) in soybean oil intermittent frying processing. Full article