Piriformis syndrome is an often overlooked cause of sciatica that typically responds to intramuscular local anesthetic and steroid injection. In this report, our patient presented with sciatica that responded poorly to epidural steroid injection and only transiently to piriformis injection. Surgical exploration of the sciatic nerve revealed a fascial constricting band around the nerve as well as a piriformis muscle lying anterior to the nerve. This unusual anatomical relationship between the piriformis and the sciatic nerve has not been previously described in the literature. Subsequent sectioning of the anomalous muscle and the constricting band yielded complete resolution of our patient's symptoms.

The effects of sodium nitrite (0‐156 ppm), sodium erythorbate (0 or 550 ppm) and storage time (up to 10 wk at 4°C) were measured on the chemical and sensory properties of turkey franks formulated largely from mechanically deboned turkey (MDT), Residual nitrite in the finished product was proportional to that incorporated at time of formulation and was reduced by using small initial amounts in combination with the maximum allowable erythorbate (550 ppm). Acceptable cured color in turkey franks was achieved with the incorporation of 50 ppm of nitrite. Erythorbate effectively increased cured color development and stability, particularly with smaller amounts of nitrite. Rancidity development in turkey franks was not of major significance. Even so, the presence of erythorbate imposed further control of oxidative changes in lipids. Maximum cured flavor development occurred with 50–100 ppm nitrite.

No abstract

Experiments were conducted to measure the effects of sodium nitrite and sodium erythorbate on lipid oxidation in turkey franks. Franks were prepared with the addition of 0, 50, 100, 125, or 156 ppm nitrite and 0 or 550 ppm erythorbate. Gas chromatography was used to estimate volatile components of lipid extracts from the franks. The data confirm that the curing process imposes control on lipid oxidation in franks; both nitrite and erythorbate significantly decrease the formation of volatile compounds from lipids. (