Search Results (172)

Magnetic tiles are an important component of permanent magnet motors, and the quality of magnetic tiles directly affects the performance and service life of a motor. It is necessary to perform defect detection on magnetic tiles in industrial production and remove those with defects. The YOLOv8-AHF algorithm is proposed to improve the ability of network feature information extraction and solve the problem of missed detection or poor detection results in surface defect detection due to the small volume of permanent magnet motor tiles, which reduces the deviation between the predicted box and the true box simultaneously. Firstly, a hybrid module of a combination of atrous convolution and depthwise separable convolution (ADConv) is introduced in the backbone of the model to capture global and local features in magnet tile detection images. In the neck section, a hybrid attention module (HAM) is introduced to focus on the regions of interest in the magnetic tile surface defect images, which improves the ability of information transmission and fusion. The Focal-Enhanced Intersection over Union loss function (Focal-EIoU) is optimized to effectively achieve localization. We conducted comparative experiments, ablation experiments, and corresponding generalization experiments on the magnetic tile surface defect dataset. The experimental results show that the evaluation metrics of YOLOv8-AHF surpass mainstream single-stage object detection algorithms. Compared to the You Only Look Once version 8 (YOLOv8) algorithm, the performance of the YOLOv8-AHF algorithm was improved by 5.9%, 4.1%, 5%, 5%, and 5.8% in terms of mAP@0.5, mAP@0.5:0.95, F1-Score, precision, and recall, respectively. This algorithm achieved significant performance improvement in the task of detecting surface defects on magnetic tiles. Full article

Reducing meat consumption is a key strategy to mitigate environmental impact, lower the incidence of diet-related diseases, and promote sustainable food production. In response, the plant-based food market has grown significantly, motivated by demand for meat-like products. This study aimed to develop a meatless alternative to deli ham (MAD) free of chemical additives, adhering to clean label principles. A commercially available MAD product (Target MAD) was used as a benchmark. Based on its analysis, clean-label laboratory (Optimized CL formulation) and pilot-scale (CL MAD) prototypes were developed. These were evaluated for texture, rheology, color, sensory attributes, and physicochemical properties. The CL MAD demonstrated similar firmness to the Target MAD, while being 17% more cohesive and 50% less adhesive. Its mechanical spectra showed typical weak gel behavior, with G′ higher than G″. Color analysis indicated that the CL MAD was darker and less pink than the Target MAD. Nutritionally, it provided higher protein and lower fat content. Overall, this study successfully developed a clean-label meat-free alternative to deli ham that matches commercial textural standards while offering improved nutritional quality and eliminating chemical additives, meeting growing consumer demand for healthier and more sustainable foods. Full article

This study aims to determine the differences in the effects of vacuum packaging and modified atmosphere packaging on the quality, flavor, and microorganisms of Mianning ham. Vacuum packaging exhibits stronger antioxidant properties (a* value), while modified atmosphere packaging inhibits microorganisms and delays the decline of Aw through CO₂. A total of 249 volatile substances was determined in the ham, while 19 main flavor substances, such as 1-octanol, hexanal, 2-nonanone, and p-cresol, were identified. It was found that the packaging method significantly affected the contents of alcohols and hydrocarbons. At the phylum level, Firmicutes is the dominant bacterial community. At the genus level, in the vacuum packaging group, Tetragenococcus and Carnobacterium are the core contributing bacteria for flavor, while Staphylococcus is dominant in both packaging types and may inhibit flavor formation. Full article

Determining the technological quality of fresh meat pieces is essential in the meat industry to ensure the production of high-quality products. For this purpose, nuclear magnetic resonance (NMR) is a non-destructive and non-invasive technique that appears as an alternative to traditional methodologies. The objective of this work is to determine the potential of magnetic resonance imaging (MRI) and time-domain (TD-NMR) relaxometry for determining the physicochemical characterization of fresh hams with different industrial destinations (both fresh and cured products, such as dry-cured ham). For this study, the biceps femoris, semimembranosus, and semitendinosus muscles of 20 fresh hind legs from white pigs, classified into four categories according to their fat content, were analyzed. The semitendinosus muscle was selected as a model, and positive and negative correlations were obtained between different physicochemical parameters and the longitudinal (T1) and transverse (T2) relaxation times obtained by MRI and TD-NMR. Regression models using T1 and T2 were also developed to predict the muscle water-holding capacity (WHC) and drip loss, using high, medium, and low magnetic field NMR (R² > 0.80). Therefore, MRI and TD-NMR could be considered as highly suitable and accurate non-destructive techniques for the WHC determination in the meat industry. Full article

The evaluation of aroma-active profiles in dry-cured hams is crucial for determining quality, flavor, consumer acceptance, and economic value. This study characterized the volatile compounds in five varieties of dry-cured hams using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and an electronic nose (E-Nose). In total, 78 volatile compounds were identified across five varieties of dry-cured hams. A total of 29 compounds were recognized as aroma-active compounds. Odor description, intensity, and hedonic assessment were employed to evaluate these compounds. Black Hoof Cured Ham and Special-grade Xuan-Zi Ham contained higher levels of favorable compounds such as nonanal, 5-butyldihydro-2(3H)-furanone, and 2,6-dimethylpyrazine, contributing to sweet and popcorn-like notes. In contrast, Fei-Zhong-Wang Ham and Liang-Tou-Wu Ham exhibited higher proportions of off-odor compounds with lower hedonic scores. A principal component analysis clearly separated the five hams based on their aroma-active profiles, and a correlation analysis between E-Nose sensor responses and GC-MS-O data demonstrated a strong discriminatory ability for specific samples. These findings offer valuable insights into the chemical and sensory differentiation of dry-cured hams and provide a scientific basis for quality control, product development, and future improvements in E-Nose sensor design and intelligent aroma assessment. Full article

Iberian ham is a valuable product worldwide. At present, this product is mostly distributed and packaged in sliced form, which can result in loss of quality and safety. Moreover, non-biodegradable packaging exacerbates environmental problems. In this study, the application of active packaging based on a chitosan gel-like film and rice bran extract was investigated for the preservation of sliced Iberian ham. For this purpose, the packaging effectiveness on its own and in combination with high hydrostatic pressures was tested in comparison with untreated samples in refrigerated storage. The results showed that the active packaging used can maintain the reddish colour of sliced dry-cured Iberian ham, whereas browning took place in the control samples. Similarly, lipid oxidation of the product slowed, whereas protein oxidation was not affected by the packaging. This treatment also significantly reduces the number of microorganisms during storage. Full article

This study identified genomic variants and potential candidate genes associated with 11 primal cut traits (back fat, belly fat, total fat, loin fat, ham fat, picnic fat, butt fat, loin intramuscular fat content, ham side fat, shoulder dorsal fat, and belly side fat thicknesses) in Canadian commercial crossbred pigs. Genome-wide association studies using whole genome sequencing data were conducted using genotyping data from 1118 commercial crossbred pigs. This analysis revealed multiple QTLs across chromosomes SSC1, 2, 3, 6, 7, 9, 14, 15, and 17, associated with fat traits. Notably, an SNP at position 160,230,075 bp on SSC1 was significantly associated with multiple fat traits, including belly fat, butt fat, ham fat, loin fat, picnic fat, and side fat. Common genes in windows associated with multiple traits, such as MC4R, RNF152, and CDH20 were shared across these traits, suggesting pleiotropic effects. Some of the QTLs were near previously identified QTLs or candidate genes that have been reported to be linked to meat quality traits associated with backfat and intramuscular fat. Other candidate genes identified in the study include TNFRSF11A, LEPR, and genes from the SERPINB family, highlighting their roles in fat deposition and composition. Additional candidate genes were also implicated in regulation of fat metabolism, adipogenesis, and adiposity. These findings offer valuable insights into the genetic architecture of fat traits in pigs, which could inform breeding strategies aimed at improving the pork quality. Full article

Background/Aim: Rheumatoid arthritis (RA) is an autoimmune inflammatory disease, characterized by the production of numerous pro-inflammatory cytokines, such as tumor necrosis factor α (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β), which lead to pathophysiological changes in innate and acquired immunity. The existing evidence shows that pro-inflammatory cytokines in rheumatoid arthritis impact monoaminergic neurotransmission, neurotropic factors, and synaptic activity, which may lead to the development of depression. Materials and Methods: In our study, we explored the association between TNF-α and IL-6, disease activity, and the degree of depression in patients with RA. The association between TNF-α and IL-6 and the Beck and Hamilton depression scales was analyzed in a group of 116 RA patients with depression. We investigated the same correlation in 45 patients with primary depression who represented the control group. Results: A Spearman test showed that IL-6 levels had a positive association with the Beck and Hamilton scales (p < 0.05) and that TNF-α had a positive association with the Hamilton scale (p < 0.05). Also, the Hamilton depression scale was the more sensitive scale in the detection of depressive symptoms. Conclusions: Our study indicates that elevated values of pro-inflammatory cytokines are associated with the degree of depression in patients with RA. Future preclinical and clinical studies will contribute to a better understanding of the pathophysiological mechanism of depression in patients with RA and may serve as the basis for new treatment modalities. By detecting depression promptly, with the help of the HAM-D as the more sensitive scale, we could influence the future modality of treatment, and with a multidisciplinary approach, we could ensure an improvement in the quality of life of patients with RA. Full article

The evolving understanding of asthma and COPD pathomechanisms led to this study examining chronic obstructive lung diseases’ impact on cognitive decline—a growing concern in aging populations. We explored whether subunits of key inflammatory regulators NF-κB, c-Rel (neuroprotective), and p65 (neurodegenerative), are linked to cognitive impairment. A pilot study with an explorative design across three groups (asthma, COPD, and control) included 78 patients. Participants underwent assessments via 16 questionnaires (covering demographics, quality of life, disease control, and cognitive and psychiatric evaluations), spirometry, and blood sampling to measure c-Rel and p65 mRNA expression. While both c-Rel and p65 are NF-κB subunits, their expression levels differ independently. Median c-Rel expression was highest, and p65 lowest, in the group with the best cognitive function (control). The most notable correlations for both markers with PKA, CREB, MMSE, and HAM-D were in COPD. The significant association between p65 and the Clock-Drawing Test, without a corresponding link to MMSE, may indicate that a future correlation between p65 and cognitive decline, as assessed by CDT, is likely to emerge. Full article

The metabolic activity of fermentative microorganisms plays a critical role in determining the flavor profile of fermented meat products. Modulating carbon and nitrogen sources represents a promising strategy for enhancing product quality. In this study, Debaryomyces hansenii strains isolated from dry-cured ham were assessed in a sterile sausage model to evaluate the effects of different carbon sources (sucrose, corn starch) and nitrogen sources (leucine, soy protein isolate) on colony growth, enzyme activity, and physicochemical properties. These nutritional factors significantly affected the fermentation performance of D. hansenii. Corn starch and soy protein isolate increased colony count by 14.94% and 90%, respectively, and enhanced protease activity by 2-fold and 4.5-fold. Both treatments maintained high lipase activity (>50 U/g). Both supplements improved the water-holding capacity and decreased the water activity. Carbon sources reduced the medium pH, whereas nitrogen sources contributed to the maintenance of pH stability. A further analysis indicated that corn starch promoted the accumulation of aldehydes and ketones, which intensified the sourness and suppressed the saltiness. In contrast, soy protein isolate increased the abundance of free amino acids associated with umami and sweetness, and stimulated the formation of esters, ketones, and pyrazines, thereby enhancing flavor richness and umami intensity. Both ingredients also reduced saturated fatty acid levels and increased the unsaturated to saturated fatty acid ratio. Soy protein isolate exhibited a more pronounced effect on D. hansenii fermentation. This study provides a technical reference for enhancing the flavor characteristics of fermented meat products via the adjustment of carbon and nitrogen sources to regulate D. hansenii fermentation. Full article

Background: Consumers are increasingly interested in healthier, less processed food products, driving the meat industry to improve the quality and health benefits of its offerings. Growing concerns about additives and allergens have encouraged the replacement of these ingredients with natural alternatives, presenting both challenges and opportunities. However, consumer rejection of additives and the actual health effects of their replacement remain poorly understood. In previous work, two new meat products—cooked turkey breast and cooked ham—were developed, where additives and allergens were replaced with natural extracts. These products demonstrated potential health benefits in vitro, including improvements in protein quality and microbiota composition. Methods: This study assessed consumer perceptions of additives through a survey and evaluated the two new meat products in a double-blind, randomized clinical trial conducted over a 5-week period. Biomarkers of interest were measured in blood, faeces, and urine samples at baseline and at the end of this study. Additionally, a separate study tested the satiating effect of these products using VAS score surveys. Results: The additive perception survey revealed that consumers associate additive-free products with being more natural and less harmful to health, with differences observed based on age, gender, and knowledge of additives. In the clinical trial, both the intervention and control groups showed significant decreases in serum levels of ox-LDL and GPx, with no differences between the groups. However, significant differences between the groups were found in inflammation markers TNF-α and IL-1β. Furthermore, the intervention group exhibited a significant reduction in nitrate excretion and a decrease in nitrification-related gut bacteria. Finally, the reformulated products demonstrated a satiating effect, reducing hunger. Conclusions: These findings suggest that the new additive- and allergen-free reformulated meat products may offer potential oxidative and anti-inflammatory benefits to consumers. Full article

Background and purpose: This study aimed to investigate risk factors, prodromal signs, and non-motor symptoms (NMSs) across various motor subtypes of Parkinson’s disease (PD) and to interpret the findings within the context of existing hypotheses on PD subtypes. Methods: A search of the database yielded 300 individuals who satisfied the study’s inclusion and exclusion criteria. Among them, 168 patients diagnosed with idiopathic PD underwent a comprehensive evaluation of both motor and non-motor symptoms. The classification of motor subtypes was conducted according to the methodology proposed by Stebbins. Results: The study population consisted of 59.9% males, with an average age of disease onset at 65.45 years. Among them, 87 (51.8%) were classified as having the tremor-dominant (TD) subtype, 61 (36.3%) had the postural instability and gait disorder (PIGD) subtype, and 20 (11.9%) fell into the intermediate (I) subtype. Significant differences between motor subtypes were observed in age at assessment (p = 0.03), age at onset (p = 0.02), education level (p = 0.015), handedness (p = 0.013), proportion of non-smokers (p = 0.021), cognitive impairment (p = 0.003), and apathy (p = 0.003). Additionally, statistically significant variations were found across different rating scales and questionnaires, including MoCA (p = 0.009), HAM-A (p = 0.008), HAM-D (p = 0.007), H&Y (p = 0.004), SAS (p = 0.004), NMSS Domain 3 (mood/apathy) (p = 0.003), and NMSS Domain 5 (attention/memory) (p = 0.003). Conclusions: The study revealed substantial differences between motor subtypes, underscoring the complexity of PD. These findings highlight the importance of comprehensive evaluations of both MS and NMSs to optimize patient care, improve quality of life, and fit well within the framework of the existing hypotheses of PD subtypes. Full article

To produce products with standardized and optimal technical performance, probiotics, particularly Lactic Acid Bacteria (LAB), have long been utilized as fermentation starters in sausages, ensuring both the standardization and enhancement of product quality and safety. Microorganisms isolated from traditional meat products, due to their excellent adaptability to the fermentation environment and their ability to preserve desirable flavor, exhibit high potential as candidates for meat fermentation starters. Three indigenous LAB strains—Latilactobacillus sakei, Pediococcus pentosaceus, and Weissella cibaria, isolated from Yunnan ham—were applied in the fermentation of beef sausages to investigate the underlying factors responsible for quality changes. The results indicated that sausages fermented with L. sakei and P. pentosaceus exhibited the lowest pH (4.98) and a_w (0.79), while displaying significantly higher hardness, cohesiveness, and chewiness. Additionally, LF-NMR measurements showed that L. sakei and P. pentosaceus promoted the transfer of immobilized water to free water, facilitating the drying and maturation process. Raman spectroscopy analysis revealed a reduction in α-helix content and an increase in disordered β-sheet and β-turn structures in the secondary protein structure. These findings suggest that L. sakei and P. pentosaceus improved quality attributes by modifying the secondary protein structure to enhance water migration and accelerate the ripening process. L. sakei and P. pentosaceus demonstrated desirable technological characteristics, indicating their efficacy for use in fermented sausage production. This study provides valuable insights into improving the production of fermented sausages using specific LAB strains. Full article

The olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is essential to understand how diet influences its quality before the maturation process. This study examined the effect of different types of OC in the diets of Bísaro pigs, focusing on the chemical compositions and fatty acid profiles of three fresh ham muscles—biceps femoris (BF), semimembranosus (SM), and semitendinosus (ST). Forty Bísaro pigs were assigned to five diets: control (CD), 10% raw OC (COC), two-phase OC (TPOC), exhausted OC (EOC), and exhausted OC with 1% olive oil (EOC-OO). The diets significantly influenced moisture, protein, collagen, and haem pigments (p < 0.05). TPOC had the highest moisture content, while CD had the lowest. Protein levels were higher in BF and SM for OC-fed pigs. Collagen in ST was highest in CD and lowest in EOC. Haem pigments varied, with EOC highest in BF and ST and EOC-OO highest in SM. Significant MUFA differences were found in BF (p < 0.001), highest in CD and lowest in TPOC. PUFA levels and the PUFA/SFA ratio were highest in TPOC (p < 0.001), while SFA remained unchanged. The results suggest that up to 10% OC can be included in pig diets without compromising meat quality, but factors such as economic viability and nutritional variability must be considered. This study provides new insights into how OC affects muscle composition, contributing to optimizing feeding strategies for better meat quality and sustainability. Full article

Background: Non-classical manifestations such as neuropsychiatric manifestations in primary hyperparathyroidism (PHPT) have long been documented as symptoms of PHPT and are commonly reported by these patients, despite this connection still being a matter of debate, and they (per se) do not represent an indication of parathyroidectomy. Objective: We aimed to overview the most recent findings regarding the link between depression and/or anxiety (D/A) in subjects confirmed with PHPT, including the impact of the surgery in improving their outcome. Methods: This was a comprehensive review of English-based original studies published between January 2020 and October 2024. Results: The studies (n = 16) included a total of 10,325 patients and an additional 152,525 patients with hypercalcemia (out of whom 13,136 had a PHPT diagnosis and 45,081 were at risk of PHPT diagnosis). Out of these subjects with PHPT, 10,068 underwent parathyroidectomy. Female prevalence was between 62.5 and 92%. Most individuals were over 50, with the youngest studied population having a mean age of 52.7 ± 13.8 years, and the oldest had a median of 71. Depression was documented based on ICD-10 codes (n = 3) and patients’ records (n = 2), Depression Anxiety Stress Scales (DASS) (n = 2), Beck Depression Inventory (BDI) (n = 3), BDI-II (n = 3), Symptom Check List 90-revised (SCL) (n = 1), Hamilton Depression Rating Scale (HAM-D) (n = 2), HADS (n = 2), Patient Health Questionnaire-9 (n = 1), and European Quality of Life 5 Dimensions 3-Level Version (EuroQOL-5D-3L) (n = 1). Patient records’ (n = 1) and ICD-10 codes (n = 2) were also used for anxiety. Most studies used questionnaires to identify anxiety in PHPT: DASS (n = 2), SCL90R (n = 1), Generalized Anxiety Disorder-7 (n = 1), HADS (n = 2), EuroQOL-5D-3L (n = 1), and State–Trait Anxiety Inventory (n = 1). Depression prevalence varied from 20–36.6% to 65.7% (scale-based assessment) and to 10.5% upon ICD-10. A rate of newly onset depression was reported of 10.7% and of 0.2% with concern to the prevalent suicidal ideation (an incidental rate of 0.4% after a median follow-up of 4.2 years). Most studies identified a moderate depression (when assessing its severity), affecting approximately one third of the surgery candidates. The prevalence of anxiety in PHPT varied between 10.4% and 38.6% (n = 8). Discordant results were generated when applying distinct questionnaires for the same population, and this might come as a potential bias. Other confounding factors are generated by the sub-population referred for surgery that typically displays a more severe parathyroid condition or non-endocrine overlapping conditions (e.g., related to the social or familial status). Conclusion: The modern approach of the patient with PHPT should be complex and go beyond the traditional frame. D/A had a high prevalence in the mentioned studies, associated with increased medication use. Yet, the underlying pathogenic mechanisms remain incompletely elucidated. No correlations between D/A and serum calcium levels were confirmed, while PTH had a slight positive correlation with depression. Parathyroid surgery appears to be beneficial for D/A as it improves the scores, prevalence, and severity. Cinacalcet might reduce depression scores, although more evidence is needed. Women are prone to both PHPT and D/A. The optimal method of D/A screening in PHPT remains to be determined, and the current scales need validation and perhaps adjustment for this specific population sub-group, while PHPT management should be refined upon D/A identification. Full article