Various types of wounds are encountered daily in medical practice, and due to the numerous treatment options available on the market, making the most appropriate choice of treatment may be a rather daunting decision. The wound treatment should not inconvenience the patient to the point that the wound care becomes compromised. It is for this reason that a proper assessment of the wound status be conducted in order to select an appropriate treatment intervention or dressing type, as this will directly impact the way in which the wound heals. This article is based on the expertise of three active wound care practitioners and aims to provide guidance to clinicians when providing primary wound care. The downloadable tables can be printed and used as reference materials in daily practice.

Two wholesale cuts, the silverside (M biceps femoris) and bolo, (outside round and clod) from 8 steers were used in this study. Four steers were artificially stressed and the right side of all carcasses was electrically stimulated. Primals were cut into 3 equal portions after 72 h post slaughter, chilling at approximately 4°C, and were vacuum packaged. No microbial differences (P>0.05) were found between primals within treatments. Primals from stressed carcasses had higher pH values (P<0.01) and psychrotrophic, lactobacillus, anaerobic and aerobic counts than from nonstressed carcasses. Lactobacilli did not dominate the microbial population. Electrical stimulation (ES) and the cuts used had an influence on shear force values (P<0.05). ES cuts were significantly more tender than controls. Results suggest that animals should be well rested before slaughter.

Eight steers, of which four were exercised prior to slaughter, were slaughtered and one side of each carcass electrically stimulated (ES). Steaks from combined wingrib and sirloin were packaged in two types of plastic foam trays, overwrapped with PVC and displayed in refrigerated display cabinets either at 0°C or 5°C meat surface temperature. Display temperature and period of display significantly influenced shelflife and overall appearance of steaks. ES enhanced tenderness and improved muscle color but caused more weight loss during display when compared with steaks from unstimulated carcasses. All factors investigated had a significant influence on percentage weight loss during display while stress and tray depth also negatively influenced cooking weight loss encountered during cooking.

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