The 7-day storage effects on the quality of chicken breast meat and sirloin beef were evaluated at -2°C, -5°C and -18°C. Drip loss increased, and a sensory score showed lower quality as storage time increased. Storage at -2°C resulted in less drip loss and superior sensory scores for both chicken and sirloin beef compared to meat stored at -5°C and -18°C. The -2°C stored beef also retained redness better than beef stored at the two lower temperatures. Cooking loss for meat cooked in a traditional oven, simmered, or cooked in a convection oven was significantly lower for chicken and beef previously stored at -2°C compared to the meat stored at 5°C or -18°C. The total aerobic bacteria growth did not exceed 1 log/g for beef or 2 log/g for chicken during the 7-day storage period when held at any of the storage temperatures. Thus, short term storage at -2°C was superior to lower frozen temperatures to retain quality without risk of microbiological spoilage.

Background and Purpose: The stroke community outreach program was developed by nurses of a stroke program in 2008, and is now one of many components offered by the stroke care network of 28 affiliate hospitals in Kentucky and West Virginia. The network has compiled data results from educational presentations and education-based stroke risk screenings. Methods: All affiliates receive standardized training for community education including three components: education-based risk screenings, high school/adult educational sessions, and a pediatric education program, for children 5-12 years old. The affiliates utilize standard reports to collect and submit data elements after each event. Data was collected for system analysis. Results: From 2008 to 2016, 27,916 individuals received stroke education. 19,672 were during education-based risk screenings. 69.1% of screened individuals were females and 50.2% were under the age of 55. 83.1% reported as Caucasian and 9.5% as African American. Individuals self-reported stroke risk factors as follows: prior stroke or TIA (8.1%), hypertension (29.3%), atrial fibrillation (0.8%), high cholesterol (3.3%), and diabetes (1.9%). Objectively 18.7% had elevated blood pressure (≥140-159/90-99) and 22.5% had high elevated blood pressure (≥160/100). Conclusions: Self-reported risk factors are incongruent with expectations. We suspect that hyperlipidemia, diabetes and hypertension are under-recognized. A disparity of 11.9% was identified when comparing single readings of blood pressure compared to self-reporting. Great work has been done on stroke prevention; however, the fight goes on and the affiliates continue to diligently provide these free services to the residents in their communities and beyond.

No abstract

No abstract