Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P < 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.

应用角膜地形图仪观察老年干眼患者最早泪膜破裂位置

目的:观察老年干眼患者最早泪膜破裂位置的特征。方法:横断面研究。选取2019-07/12在我院诊治的老年干眼患者154例267眼,143眼为右眼,124眼为左眼。其中男71例,女83例,年龄68~90(平均73.40±4.13)岁。应用角膜地形图仪对患者进行最早发生泪膜破裂位置的测量,破裂位置以仪器观察的角膜方位按逆时针顺序分为4个区域,分别对应右眼的鼻上、颞上、颞下、鼻下4个区域和左眼的颞上、鼻上、鼻下、颞下4个区域。记录哪个区域泪膜最先出现破裂,同时记录最早破裂位置距角膜中心的距离。结果:右眼出现泪膜首先破裂最多的区域为鼻下(28.7%),然后是颞下(27.3%)、鼻上(20.3%)、颞上(11.2%),同时出现2~3个区域泪膜破裂占12.6%。左眼出现泪膜首先破裂最多的区域也为鼻下(31.5%),然后是颞下(25.0%)、鼻上(23.4%)、颞上(11.3%),同时出现2~3个区域泪膜破裂占8.9%。双眼之间泪膜破裂区域构成比的比较无差异(χ2=1.443,P=0.837)。双眼鼻下方泪膜破裂位置距角膜中心距离均以>1.5~2mm和>2~2.5mm为主。结论:老年干眼患者泪膜的破裂位置有一定的规律,双眼泪膜首次破裂均以角膜鼻下方为主,双眼没有显著性差异。