Search Results (1,274)

Gavi is a multilateral public–private organization that has introduced innovative financial mechanisms to secure funding to help low- and low–middle-income countries procure affordable vaccines through pool procurement in the UNICEF market. UNICEF helps create an affordable vaccine market by organizing tenders in which manufacturers commit to supplying vaccines to meet the expected needs of such countries. The Global Polio Eradication Initiative (GPEI) is designed to eradicate polio. Gavi supports the eradication efforts of GPEI, which calls for the adoption of at least one dose of inactivated polio vaccine (IPV) in conjunction with a novel oral polio vaccine (nOPV). To support this goal, the international community relies on IPV-containing vaccines, including a hexavalent vaccine (Hexa). This study addresses the feasibility of supporting the GPEI’s IPV strategy by increasing the supply and adoption of Hexa. We use mathematical programming to examine optimal contract prices and quantities within the global vaccine market captured by a game-theoretic model. We find that new oral polio vaccines will continue to play a critical role in meeting demand for polio vaccines until Hexa production capacity is dramatically increased. We see a feasible avenue for increasing the availability of safer, IPV-containing vaccines in alignment with the GPEI strategy. Full article

Background: Immunosuppressed patients are at an increased risk for developing odontogenic and orofacial infections, which can present with atypical processes and features that may mimic rare but life-threatening infections such as Ludwig’s angina. Differentiating cellulitis from a deep neck space infection is often challenging in this population in acute settings due to a broad differential diagnosis and blunted inflammatory responses. This diagnostic uncertainty complicates acute risk stratification and may delay recognition of conditions requiring early airway evaluation and intervention. Case Presentation: We present the case of a 28-year-old male with chronic myelogenous leukemia on immunosuppression with dasatinib who developed unilateral facial swelling and severe odontogenic pain that was refractory to empiric antibiotic therapy. The patient’s presentation with rapid clinical progression, early trismus, submandibular involvement, and floor-of-mouth tenderness raised significant concern for evolving Ludwig’s angina. Laboratory evaluation demonstrated elevated inflammatory markers, including erythrocyte sedimentation rate and C-reactive protein, further complicating early assessment. Imaging was promptly obtained to determine the nature of the infection, and the patient was admitted for intravenous antibiotic therapy and airway monitoring. Clinical improvement ensued. Conclusions: This case highlights the diagnostic overlap between facial cellulitis and Ludwig’s angina and underscores the importance of prompt imaging, airway monitoring, and clinical vigilance for risk stratification of immunocompromised patients in the acute setting to prevent life-threatening complications. Full article

Background: Abdominal examination (AE) is an important component of clinical assessment in Traditional East Asian Medicine (TEAM), providing information on abdominal shape, tenderness, stiffness, and skin color. However, conventional AE relies largely on subjective judgment and lacks standardized quantitative indicators. This study aimed to quantitatively characterize abdominal physical features associated with the cold pattern (CP) using objective abdominal examination devices and to explore their potential role in supporting standardized pattern-related assessment. Methods: A case–control study was conducted including 63 patients with functional dyspepsia and 60 healthy controls. Participants were classified according to CP status using a validated cold–heat pattern identification questionnaire. Abdominal features were quantified using a digital algometer and a depth-based geometric assessment system, measuring algometric (pressure tolerance, indentation depth, stiffness), geometric (abdominal depth and curvature), and chromatic (CIE L*a*b*) parameters. Group differences were analyzed using generalized linear models adjusted for confounders. A two-stage LASSO logistic regression with nested 10-fold cross-validation was applied. Results: Individuals with CP showed significantly lower pressure tolerance, indentation depth, stiffness, and CIE a* values, along with a flatter abdominal contour. The integrated model achieved a cross-validated ROC–AUC of 0.777 (95% CI, 0.674–0.872), indicating moderate discriminative performance. Conclusions: Quantitative algometric, geometric, and chromatic abdominal features were significantly associated with CP. Objective abdominal measurements may complement conventional AE by providing quantitative physical indicators that support more standardized and clinically relevant pattern-related assessment. These findings highlight the potential clinical utility of quantitative abdominal evaluation in improving diagnostic consistency. Trial registration: KCT0003369. Registered 23 November 2018. Full article

Intramuscular fat content is a key determinant of pork quality, influencing traits such as tenderness, juiciness, and flavor. However, the molecular mechanisms regulating intramuscular fat deposition in indigenous pig breeds remain incompletely understood. This study aimed to identify genes and regulatory mechanisms associated with intramuscular fat accumulation in Hezuo pigs. Longissimus dorsi muscle samples from Hezuo pigs with extreme high and low intramuscular fat contents were subjected to chromatin accessibility profiling and transcriptome sequencing. Comparative analyses identified 2201 differentially accessible chromatin regions and 588 differentially expressed genes between the two groups. Functional enrichment analyses indicated that these genes were mainly involved in lipid metabolism, focal adhesion, extracellular matrix–receptor interaction, fatty acid metabolism, and adenosine monophosphate-activated protein kinase signaling. Integration of chromatin accessibility and gene expression datasets identified 92 co-regulated genes associated with intramuscular fat deposition, including MYLK3, PDGFC, PAK1, IGF1R, LAMA4, DIAPH1, SDC4, GADD45G, and RXRG. These findings reveal regulatory networks underlying intramuscular fat accumulation in Hezuo pigs and provide candidate genes and molecular resources for improving meat quality through genetic selection and breeding programs. Full article

To elucidate differences in fresh-leaf quality associated with cultivar and leaf tenderness at harvest, this study investigated three tea samples: Hainan Dayezhong with one bud and one leaf (1L-HN), Hainan Dayezhong with one bud and two leaves (2L-HN), and Yunnan Dayezhong with one bud and one leaf (1L-YN). Basic physicochemical indices, non-targeted metabolomics, and sensory evaluation were integrated for comprehensive analysis. The results showed that 1L-HN exhibited excellent sensory quality and contained abundant polyphenols and amino acids, thereby providing a material basis for its balanced taste profile. Metabolites such as L-tryptophan, 13(S)-HPOT, and linoleic acid were closely associated with the characteristic floral and fruity flavor of Hainan Dayezhong. Metabolomic analysis further indicated that flavonoid biosynthesis and glycerophospholipid metabolism were the major pathways contributing to the observed metabolic differences. This study provides a theoretical basis for understanding the mechanisms underlying flavor formation in different varieties of black tea. Full article

The present research investigated the effects of two pork back-fat concentrations (30% fat, FAT30, and 40% fat, FAT40), two sodium chloride levels (2.4% and 2.6%), and two starter culture combinations (Lactobacillus curvatus/Staphylococcus xylosus; LAB6, and Lactobacillus sakei/Staphylococcus xylosus; LAB8) on ripened ostrich salami. Salami samples were formulated without nitrite and nitrate, which aligns with consumer demands for healthier, cleaner-label meat products. It is specified that the present experiment is structured with a single-batch-per-treatment combination: this was due to structural processing limitations in the production facility, which was an artisanal laboratory and not an industry plant. After 10 weeks of ripening, FAT30 salami showed higher values of pH, salt content, water-phase salt (WPS), α-tocopherol, free fatty acids (FFA), and secondary lipid oxidation products (TBARS) compared with FAT40 salami. Conversely, FAT40 salami exhibited higher water activity (a_w), moisture-to-protein ratio (M:P), conjugated dienes (CD; primary lipid oxidation products), and non-protein nitrogen (NPN) than FAT30 salami. Both NaCl concentration and starter culture type influenced several of the measured variables. Specifically, salami containing 2.4% salt exhibited higher FFA and CD values than the formulation containing 2.6% salt. Likewise, the LAB8 starter culture resulted in higher CD and NPN levels compared with LAB6. Fat inclusion level significantly affected sensory characteristics. FAT40 salami exhibited greater intensities of gamy, metallic, fatty, and moldy flavors, as well as higher overall off-flavor intensity, tenderness, and juiciness. In contrast, FAT30 salami was characterized by greater cohesiveness and a more pronounced ripening flavor. The 2.6% sodium chloride treatment resulted in greater color homogeneity, higher odor intensity, and stronger rancid notes, while reducing the perception of metallic, fatty, and moldy flavors compared with the 2.4% treatment. Salami inoculated with LAB6 exhibited a higher intensity of off-flavors than the formulation produced with LAB8. Moreover, several significant interactions among the three experimental factors were observed. After 20 weeks of ripening, the effects observed after 10 weeks for most physicochemical parameters were largely maintained. However, FFA and CD concentrations (both below the limit of quantification) no longer differed between the two fat inclusion levels. Sensory evaluation revealed that the differences between FAT30 and FAT40 in undesirable flavor attributes disappeared over time, whereas the perception of ripening and maturity became even more pronounced in FAT30 salami. Regarding FA composition, FAT30 salami contained higher proportions of saturated FA and polyunsaturated FA, whereas FAT40 salami was characterized by a higher monounsaturated FA content and more favorable lipid quality indices. Full article

High-pressure processing (HPP) is a nonthermal method that has gained importance for producing minimally processed products. HPP has been adopted to improve the storage stability and retain the quality characteristics of the highly perishable seafood products. The main objective of this study was to investigate the quality and refrigerated storage stability of fresh Atlantic salmon (Salmo salar) achieved using HP treatments. Similar-sized fresh Atlantic salmon pieces were prepared, vacuum-packed into high-density polyethylene (HDPE) pouches, and subjected to HP treatments at 150, 250, and 350 MPa with holding times of 10, 20, and 30 min. The treated products and control (without treatment) were stored at 4 °C for up to 21 days and evaluated every week for microbial growth, texture, color, and protease activity. Applied pressure treatment demonstrated an immediate improvement in textural properties such as firmness and tenderness, while also resulting in some loss in color properties. During storage, the lightness (L* value) increased, and the redness (a* value) decreased. Texture degradation was more severe with control samples, while it was better preserved in HP-treated products. The microbial growth during refrigerated storage was more rapid, and the product spoiled, while the treated samples showed better microbial stability. The 20–30 min treatments at 150 MPa demonstrated good microbial stability and reduced color change, while treatment at 350 MPa provided better microbial and texture stability, resulting in a greater color loss. Overall, it was demonstrated that HP treatment can slow down the quality deterioration rate and hence extend the refrigerated shelf life of salmon. Full article

Optimizing feeding regimes and finishing duration is essential for improving beef production efficiency and meat quality. This study evaluated the effects of two feeding regimes and three finishing durations on growth performance, nutrient digestibility, carcass traits, meat quality, blood biochemical parameters, rumen fermentation, and rumen microbiota in Black Angus bulls. A total of 552 healthy bulls with similar initial body weight were assigned to a 2 × 3 factorial design with two diets—a corn silage–rice straw–concentrate TMR (CSRC) and a rice straw–concentrate TMR (RSC)—and three finishing durations: 10, 12, and 14 months. The CSRC TMR increased average daily gain and reduced feed-to-gain ratio during early finishing (p < 0.05), whereas the RSC TMR resulted in greater final body weight and higher meat redness at 14 months (p < 0.05). Prolonged finishing decreased average daily gain, feed efficiency and nutrient digestibility (p < 0.05), but increased carcass weight, eye muscle area, backfat thickness and meat tenderness (p < 0.05). The CSRC TMR promoted higher total volatile fatty acid production (p < 0.05), an acetate-oriented fermentation pattern and greater rumen microbial alpha diversity. These findings support a stage-specific feeding regime for Black Angus bull finishing. Under the present conditions, corn silage inclusion may be used to improve early finishing efficiency, whereas rice straw–concentrate TMR may be more suitable for late finishing to balance final body weight, meat quality, and production cost. Full article

The primary objective of this document is to provide a structured reference for performance evaluation of the different sensor technologies that can be found in counter-drone systems. Standardised parametric models for the sensor(s), drone(s) and the external environment are proposed, with the aim of predicting sensor performance under real-world conditions in representative protective scenarios against hostile drones. In addition to defining these models, the document introduces a set of standardised reference parameter values to ensure consistency, comparability, and practical usability in cases where complete system data are unavailable. A set of clearly stated assumptions will therefore be formulated, dictating the boundary conditions for which the selected model can or cannot be used. The advantages of the parametric and standardised approach are numerous. For example, it makes it straightforward to compare the performance of different systems during a tender process, given that a set of common parameters must be known and provided (supplier data or standardised default values) for each system. This modelling approach also reduces the costs linked to practical field tests/deployment. Note that the focus is placed on developing simpler models to ensure ease of use and practical applicability, while maintaining an acceptable level of reliability and accuracy. The framework presented in this work is strictly oriented towards the defensive sensing function of C-sUAS systems and does not address effector design, kinetic engagement or offensive sUAS capabilities. Full article

Consumer acceptability of whole-muscle and ground beef can largely be dictated by organoleptic properties. The objectives of the current study were to evaluate the organoleptic characteristics of ground beef patties manufactured using different forming attachments. Ground beef patties (n = 333/treatment) were randomly allotted to one of four treatments (Cavity, Nozzle, Manual, Guillotine) and subjected to analysis of cooking loss, cooking time, cooked patty shrinkage, internal cooked color, texture profile analysis, Allo–Kramer shear force, and consumer sensory panel. The forming method altered cooking time (p < 0.0001) and cooked patty shrinkage (p < 0.0001) but did not alter cooking loss (p = 0.8116). Instrumental hardness was greatest for beef patties formed using the Cavity method compared to all other forming treatments (p = 0.0002). The forming method did not alter internal cooked color redness (p > 0.5408), yellowness (p > 0.1053) nor red-to-brown (p > 0.4386). Lastly, consumer ratings for tenderness were altered by the forming method (p < 0.0020), but patty forming did not alter (p > 0.05) any other sensory characteristics. Categorizing the changes to the cooked characteristics of ground beef patties altered by forming and manufacturing techniques is important when determining consumer acceptance and quantifying textural differences. Current results indicate that ground beef patties formed using the nozzle method imparted the fewest detrimental changes to physiochemical and sensory traits when compared to all other forming methods. Nozzle-formed patties required the least amount of cooking time, the least instrumental resilience, the least instrumental force to shear, and the greatest perceived tenderness by consumer panelists. Full article

Green public procurement (GPP) is a key policy instrument for promoting sustainable production and consumption, yet its implementation performance as a multidimensional public-sector decision process remains insufficiently assessed. Existing studies often focus on selected dimensions or limited cases, lacking both a framework that captures GPP’s multiple core components and large-scale evidence from procurement texts. Without such an assessment, GPP may remain at the level of policy rhetoric. To address this gap, this study develops a six-dimensional evaluation framework covering environmental friendliness, green labels, circular economy, green innovation, green supply chains, and life cycle costing (LCC), and applies automated text-mining methods to 80,494 central-level and 407,955 local-level public tender documents in China from 2015 to 2022. The results show that GPP has entered procurement practice at scale: 55.1% of documents contain at least one green requirement. However, implementation is highly uneven. Among documents containing at least one GPP requirement, environmental friendliness (95.7%) and green labels (58.9%) form the core of current practice, green innovation occupies an intermediate position (35.1%), while green supply chains (16.4%) and LCC (16.3%) remain much less developed. A clear central–local gap is also observed, with implementation rates of 75.2% and 51.1%, respectively. Further analysis shows that green requirements appear in multiple combinations and vary across time, award methods, and contract types. More importantly, although green supply chains and LCC are not yet fully specified in national institutions, they have already entered some tender documents. These findings confirm the importance of assessing the implementation outcomes of GPP’s multiple core components and provide new evidence on implementation gaps and practice-led policy boundary expansion under multilevel governance. The text-mining framework offers a transferable tool for evaluating sustainable public procurement in other emerging economies. Full article

Palm fruits are produced extensively in tropical and subtropical regions and consumed worldwide. However, over 20% of the total yield is discarded due to inferior quality, resulting in significant agricultural waste and economic loss. To mitigate this challenge and enable the safe valorization of discarded dates (DD) in animal feeding systems, this study employed solid-state fermentation (SSF) to upgrade the nutritional quality of DD and evaluated its potential as a functional feed ingredient for goats. Twenty-four male goats (6 months old; initial body weight 25.86 ± 0.25 kg) were randomly assigned to one of three dietary treatments: a basal diet (control), a diet containing 10% raw DD (D1), and a diet containing 10% solid-state fermented DD (D2). Inclusion of DD in the diet significantly increased average daily gain (ADG), final body weight (BW), and feed efficiency, with the highest values recorded for D2 (p < 0.05). Feeding of DD altered (p < 0.001) all measured rumen fermentation parameters, except pH, with higher levels (p < 0.05) of total volatile fatty acids, propionate, microbial crude protein, and ammonia nitrogen recorded for D1 and D2, as compared to control. Similarly, blood biochemistry revealed elevated total protein, albumin, and globulin in both supplemented groups (p < 0.05), whereas higher glucose and cholesterol levels were recorded for the D1 group (p < 0.05). Notably, systemic antioxidant status improved with the inclusion of SSF fermented DD, as evidenced by increased superoxide dismutase, glutathione peroxidase, and catalase activities, alongside reduced malondialdehyde levels (p < 0.05). The inclusion of DD in the diet decreased cooking and drip losses, and decreased shear force (indicating enhanced tenderness) and water-holding capacity (p < 0.05), with better values recorded for D2. Carcass protein and fat contents increased with the inclusion of DD in the diet, with higher values recorded for D2 (p < 0.05). Fatty acid analysis revealed higher (p < 0.05) contents of rumenic acid and octadecenoic acid in D2, as compared to D1 and control. The concentrations of lysine, methionine, threonine, leucine, and valine in meat were also higher in D2-fed goats (p < 0.05). In conclusion, incorporating solid-state-fermented discarded dates into goat diets represents a promising and sustainable strategy to valorize agricultural waste while concurrently improving growth performance, antioxidant status, meat quality, and selected nutrient profiles of goat meat. These preliminary findings warrant validation in larger-scale production. Full article

This study examined the effects of soy sauce-based marinades containing fruit extracts (pineapple, apple) and sugar on the physicochemical, amino acid, flavor, and sensory characteristics of pork bulgogi. Five marinades (sugar only, pineapple, apple, pineapple+sugar, apple+sugar (App+Sug)) were compared. Pineapple exhibited high sweetness, acidity, and protease activity, consequently enhancing essential amino acids but causing undesirable mushy texture due to excessive proteolysis. Meanwhile, apple enriched umami-related amino acids (Glu, Gln) and provided balanced organic acid and sugar profiles without structural degradation. HPLC confirmed pineapple was rich in sucrose and citric acid, while apple contained more fructose and malic acid. Fruit-containing marinades increased esters, alcohols, and Maillard compounds, while reducing lipid oxidation aldehydes, thereby contributing to improved aroma and oxidative stability. Sensory evaluation revealed App+Sug marinade achieved the highest scores in flavor, tenderness, chewiness, and overall preference, thus indicating synergistic effects of fruit acids and sugars. Conversely, pineapple-based marinades, despite strong tenderizing potential, were less palatable. Overall, App+Sug marinade provided the best balance of flavor, tenderness, and consumer acceptability, while pineapple requires controlled application to prevent excessive softening. Full article

Background and Clinical Significance: Proximal hamstring tendinopathy can occur not only in athletes but also in nonathletes when daily activities impose repetitive tensile or compressive loading at the ischial tuberosity. Because symptoms often resemble piriformis syndrome or lumbar pathology, diagnosis may be delayed; Case Presentation: A woman in her twenties developed buttock pain during desk work. Lumbar MRI was normal, and piriformis blocks provided only temporary relief. Localized tenderness at the ischial tuberosity, pain provocation during sitting, and positive provocation tests suggested proximal hamstring tendinopathy. Ultrasound showed a mildly hypoechoic area at the tendon insertion without definite thickening or tear. Ultrasound-guided injection of levobupivacaine and dexamethasone produced immediate but temporary relief. She continued receiving injections every two weeks, combined with stretching, hip-lift strengthening, and reduced sitting. After 18 injections, her pain improved from a numerical rating scale score of 10 to 0–1; Conclusions: This case demonstrates that proximal hamstring tendinopathy can develop in nonathletes due to lifestyle-related mechanical loading. Characteristic clinical findings and ultrasound evaluation are essential for diagnosis, and ultrasound-guided injection combined with exercise and activity modification provided sustained symptom improvement. Full article

This study evaluated the effects of replacing 25% of wheat straw with dried carob (Ceratonia siliqua) leaves and twigs, either untreated or treated with 5% sodium hydroxide (NaOH), on growth performance, nutrient digestibility, carcass traits, meat quality, blood metabolites, and rumen microbial populations in Assaf lambs. Twenty-four male lambs (2.5 months old; 29 ± 0.5 kg) were randomly assigned to three dietary treatments (n = 8): a control diet containing wheat straw as the sole roughage source, supplemented with a concentrate feed, a diet with 25% untreated carob leaves and twigs (UCL), and a diet with 25% NaOH-treated carob leaves and twigs (TCL). Following a 14-day adaptation period, lambs were fed the corresponding experimental diet for 14 weeks. Carob inclusion improved growth performance, with UCL lambs showing the highest average daily gain (214 g/d) compared with TCL (201 g/d) and control (160 g/d), resulting in improved feed conversion ratio (9.02 vs. 5.68 and 5.63, respectively) (p < 0.001). Blood urea nitrogen was reduced (p < 0.001) in UCL lambs (26.8 vs. 38.5 mg/dL in control), suggesting improved nitrogen retention. Digestibility responses differed between treatments (p < 0.001), as TCL increased dry matter digestibility to 72.6% compared with 65.4% (UCL) and 63.6% (control), indicating enhanced nutrient utilization following NaOH treatment. Both UCL and TCL increased (p < 0.001) carcass weights (up to 24.7 vs. 21.0 kg in control), while TCL achieved the highest dressing percentage (46.6% vs. 43.4%). Meat quality traits were generally unaffected in terms of color (lightness, redness, and yellowness) and water-holding capacity; however, shear force decreased from 33.6 N (control) to 30.0 N (TCL), indicating improved tenderness. Carob inclusion modified meat composition by increasing (p < 0.001) lipid content (12.0–12.2 vs. 9.6%) and improving fatty acid profile, with reduced saturated fatty acids (53.4–56.5 vs. 61.4%) and increased α-linolenic acid (2.04 vs. 1.58%), leading to a lower n-6/n-3 ratio (5.54–5.61 vs. 6.45). Rumen fermentation was also affected (p < 0.001), as carob diets increased total bacterial populations and reduced protozoal counts, suggesting shifts toward more efficient microbial activity. In conclusion, replacing 25% of wheat straw with carob leaves improved growth performance and feed efficiency, with untreated carob primarily enhancing nitrogen utilization and treated carob improving fiber digestibility and carcass yield. These findings support the use of carob by-products as a viable alternative feed resource, although responses depend on processing method and targeted production outcomes. Full article