The purpose of this study was to investigate the blood flow/pressure relationship (linear or nonlinear) in the superficial femoral artery when seated, as well as to investigate blood flow changes with exercise using varying cuff pressures and a preexercise (PE) condition. The presence of venous outflow with occlusion at rest and exercise was also investigated. Methods: Twenty-three subjects visited the lab on 3 occasions. First to determine linearity of blood flow using 0% to 90% arterial occlusion pressure (AOP), and venous outflow at rest and during exercise with cuff inflated to 40% AOP. Subsequent visits compared blood flow between rest and PE conditions to determine average blood flow, heart rate, systolic and diastolic blood pressure changes in response to a blood flow-restricted (BFR) exercise protocol. Results: Blood flow/pressure relationship is nonlinear at the superficial femoral artery (p < 0.01). No significant differences in average blood flow, conductance or mean arterial pressure (MAP) were found between 30% to 80% AOP (p = 1.0 to .08). Blood flow is not significantly different between rest and PE groups (p = 0.49) although initial 40% AOP and 40% exercise arterial occlusion pressure (EAOP) values were different between rest and PE groups. (p < 0.01). Conclusion: The nonlinear relationship at the superficial femoral artery demonstrates higher cuff pressures are not necessary to reduce blood flow in BFR exercise of the lower extremity. Furthermore, PE or warm-up is not necessary prior to determining EAOP as it does not alter blood flow responses during BFR exercise. We found evidence of venous outflow above the cuff both at rest and during exercise at 40% AOP.

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This research was conducted to evaluate the effectiveness of a concentrated buffered vinegar product (CBV) and a simple buffered vinegar product (BV) for controlling Clostridium perfringens outgrowth during extended cooling times of ready-to-eat roast turkey and roast beef. Whole turkey breasts and beef inside rounds were injected with a typical brine and then ground and mixed with CBV (0.0, 2.01, 2.70, and 3.30% [w/w]) or BV (0.0, 1.75, 2.25, and 3.75% [w/w]) and a three-strain C. perfringens spore cocktail to a detectable level of ca. 2 to 3 log CFU/g. The meat was divided into 10-g portions, vacuum packaged, and stored frozen until tested. The turkey and beef were cooked in a programmable water bath to 71.6°C (160.8°F) in 5 h and to 57.2°C (135°F) in 6 h, respectively. The cooked turkey and beef were then cooled exponentially from 48.9 to 12.8°C (120 and 55°F) in 6, 9, 12, 15, and 18 h for the five cooling treatments. The cooling continued until the temperature reached 4.4°C (40°F). C. perfringens counts were determined at 54.4°C (130°F) and 4.4°C. CBV at 2.01% effectively limited C. perfringens growth in turkey to ≤1 log CFU/g with up to a 9-h cooling treatment, and 2.70 and 3.30% solutions were effective with up to the 18-h cooling treatment. BV had an inhibitory effect on C. perfringens outgrowth in beef but did not limit growth to ≤1 log CFU/g at any concentration tested for any of the cooling treatments.