Our discovery of a case of persistent double dorsal aorta prompted us to systematically review the literature of all previously reported cases of this anomaly. For our case, we present a completely separated double dorsal aorta, with the right accessory aorta arising from the abdominal aorta and ascending through the aortic hiatus to supply posterior intercostal arteries (PIAs) to the 9th-3rd spaces bilaterally. We examined and compiled data from the 10 previously reported cases, along with our observations from our cadaver, into a systematic review of all known cases of persistent double dorsal aorta. In addition to our case report and systematic review, we investigated the literature focusing on formation of the dorsal aorta in the embryo in order to postulate potential mechanisms for formation of this anomaly. Two variants of persistent double dorsal aorta have been reported in the literature. The first type is characterized by a double-lumen descending aorta with a central dividing septum, and the second features complete separation of the two dorsal aortae. The completely separated variant shows further heterogeneity in the origins of the PIAs and the iliac arteries, and the majority of the reported cases also demonstrate additional anatomical anomalies. We outline the events in embryonic dorsal aorta formation as well as discuss several potential mechanisms that could underlie persistent double dorsal aorta formation. Clin. Anat. 30:517-524, 2017. © 2017 Wiley Periodicals, Inc.

ObjectivesConsumers are increasingly searching for more natural and healthier foods that avoid ingredients like phosphates (“clean label”). The objective of this study was to determine the effects of enhancement ingredients and quality grade on the eating quality of longissimus lumborum and semitendinosus.Materials and MethodsStrip loins (n = 36) and eye of rounds (n = 31) were collected from beef carcasses to equally represent USDA Prime, Average Choice, and Select quality grades at a commercial packing facility in Omaha, NE. Subprimals were shipped under refrigeration (0 to 2°C) to the Texas Tech University for processing. Subprimals were trimmed of all accessory muscles, external fat, and connective tissue, leaving longissimus lumborum (LL) and semitendinosus (ST). Each subprimal was equally portioned into 6 sections. One section served as a non-enhanced control (CON), while the remaining 5 sections were injected with 112% of green weight with water, salt, and either sodium tripolyphosphate (STP), native potato starch (NPS), sodium carbonate (SC), sodium bicarbonate (SB), or beef flavoring (BF). Sections were cut into steak pieces (5 × 5 × 2.5-cm thick) and frozen at 40 d postmortem. Steak pieces were cooked to a targeted medium degree of doneness on a clamshell grill using a fixed time cooking schedule. Each sample was portioned and served warm to 2 consumer panelists. Panelists (n = 1380) rated each sample for tenderness, juiciness, flavor, and overall liking on an anchored 100-mm line scale. During a session, panelists evaluated 6 samples representing each treatment combination, arranged in a predetermined, balanced order. Data were analyzed using PROC GLIMMIX (SAS) with fixed effects of muscle, enhancement, quality grade, and their interactions (α = 0.05).ResultsNo two-way or three-way interactions were detected for any palatability trait (P > 0.05). Enhancement ingredients influenced tenderness, juiciness, flavor, and overall liking (P < 0.01), regardless of muscle or quality grade. Samples from SC and SB had greater (P < 0.05) tenderness scores than samples enhanced with any other ingredient, except PS. Meanwhile, CON samples were the least tender, and STP was scored lowest for tenderness of the enhanced treatments (P < 0.05). Samples enhanced with BF, SC, and SB were rated juicier than STP and all enhanced samples were rated juicier than CON (P < 0.05). Samples enhanced with BF, SC, SB, and NPS were all similarly rated with greater flavor and overall liking than STP (P < 0.05), which was intermediate, and CON had the lowest flavor and overall liking compared to all other treatments (P < 0.05). Quality grade also affected tenderness, juiciness, flavor and overall liking (P < 0.05). Prime samples received the greatest ratings for all traits, over Average Choice, which was intermediate, and Select samples were scored lowest for all palatability traits. Lastly, muscle influenced all palatability traits (P < 0.01). Longissimus lumborum samples were more tender, juicier, more flavorful, and liked more than semitendinosus samples (P < 0.01).ConclusionResults showed consumers liked alternative functional ingredients over enhancement with phosphate and non-enhanced beef. This shows clean label ingredients are not only effective in increasing palatability but had superior eating quality over enhancement with phosphate.