Microbial spoilage of wine can lead to significant economic loss. At present sulfur dioxide is the main additive to juice/must/wine to prevent and control microbial spoilage. As an alternative, or complement to SO(2), high power ultrasonics (HPU) may be used to control microbes. Several wine spoilage yeasts and bacteria were treated with HPU in saline (0.9% w/v NaCl), juice and red wine to assess their susceptibility to HPU. Significant killing was seen across several yeasts and bacteria commonly associated with winemaking and wine spoilage. In general the viability of yeast was more affected than that of bacteria.

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Background: The effect of SedLine electroencephalography (EEG)-guided anesthetic care on postoperative delirium (POD) has not been studied.Methods: This single-center randomized EEG Monitoring tO Decrease the Incidence of Post-Operative Delirium (eMODI-POD) trial involved 1560 patients aged 50 years or above undergoing laparoscopic surgery. Propofol-remifentanil anesthesia was guided either by SedLine (EEG-guided care, n = 779) or not (usual care, n = 781). The goal of EEG-guided care was to maintain spectral edge frequency between 10 and 15 and patient state index (PSI) between 25 and 50. The primary outcome was the incidence of POD on postoperative days 1 to 5. The secondary outcomes included emergence delirium, composite moderate-to-severe complications, length of hospital stay, intensive care unit admission, 30-day hospital readmission and allcause mortality, and intraoperative awareness.Results: Of the 1560 randomized patients, 1545 were included in the modified intention-to-treat analysis. The median propofol administered for anesthesia maintenance was 900 mg and 1000 mg in the EEG-guided and usual care groups, respectively (P = 0.21). POD occurred in 1.0% (8/771) and 1.2% (9/774) of patients in the EEG-guided and usual care groups, respectively (risk ratio: 0.89; 95% confidence interval: 0.35-2.30). There were no between-group differences in all secondary outcome measures. Emergence delirium occurred in 11.8% (91/771) and 13.2% (102/774) of the EEG-guided care and usual care groups, respectively (risk ratio: 0.90; 95% confidence interval: 0.69-1.17; P = 0.41). Three patients from each group reported intraoperative awareness.Conclusions: Compared with usual care, SedLine spectral edge frequency-guided and patient state index-guided propofol-remifentanil anesthetic care neither alters anesthetic delivery nor decreases the unexpected low incidence of POD in relatively young Chinese patients undergoing laparoscopic surgery.

The effect of end point cooking temperature on quality of goat semimembranosus muscle was evaluated. The semimembranosus muscles were removed from 15 goat legs, cut into strips (4.0 cm ¥ 4.0 cm ¥ 5.0 cm) and vacuum packaged. Vacuumpacked strips were heated to one of nine end point temperatures: raw, 50, 55, 60, 65, 70, 75, 80, 85 and 90C. Cooking losses (CLs), shear force (SF), color, protein solubility and microstructure of strips were determined. Increasing end point temperature to more than 60C led to a significant increase in CL. SF showed a four-phase change as a result of increasing end point temperature from raw to 90C. The redness a* decreased significantly (P < 0.05) during the range of 50-80C. The collagen solubility significantly increased with increasing temperature up to 55C. The sarcoplasmic protein solubility decreased significantly (P < 0.01), while the myofibrillar protein solubility only increased a little with increasing temperature between 55 and 90C. PRACTICAL APPLICATIONSCooking temperature has great influence on meat textural and eating qualities. This investigation measures the effects of end point cooking temperature on CLs, SF, color, protein solubility and microstructure of goat meat. The results are beneficial in terms of providing evidence of the trend and thus allow the industries and consumers to choose the best cooking temperature during processing of goat meat.

Farming herdsmen, sheep dealers, and veterinarians are increasingly interested in continuously monitoring sheep basic physiological characteristics (such as the heart rate and skin temperature) outside the laboratory environment, with the aim of identifying the physiological links between stress, uncomfortable, excitement, and other pathological states. This paper proposes a non-invasive Wearable Stress Monitoring System (WSMS) with PhotoPlethysmoGram (PPG), Infrared Temperature Measurement (ITM), and Inertial Measurement Units (IMU) that aimed to remotely and continuously monitor the stress signs of sheep during transportation. The purpose of this study was implemented by following the multi-dimensional sensing platform to identify more pressure information. The designed WSMS showed sufficient robustness in recording and transmitting sensing data of physiology and environment during transport. The non-contact and non-destructive monitoring method that was proposed in this paper was helpful in minimizing the effects of sheep stress load.