In this study, the effects of physical parameters (30-270 MPa of pressure, 3-57 min of time, and 1-49 o C of temperature) on pork quality were investigated. Response surface methodology was used in order to monitor and model the changes in pork quality under varied pressure conditions. As quality characteristics, shear force, water holding capacity (WHC) and the CIE color of pork were measured, and optimum pressure conditions were evaluated by statistical modeling. Pressure improved the WHC of pork at relatively low temperature (<25 o C); however, the opposite occurred with increasing temperature. Although pressure and temperature affected the tenderness of the meat, interaction effects among variations were not observed. At pressure levels higher than 200 MPa, the color of pork differed markedly from that of the untreated controls. In particular, differential scanning calorimetry (DSC) revealed marked evidence of myosin denaturation. The present study demonstrates that pork quality varies depending on pressure conditions.

No abstract

Rutin is the major polyphenol found in buckwheat and can downregulate inflammatory responses in macrophages. However, the underlying mechanism is unclear. Overproduction of nitric oxide (NO) by inducible nitric synthase (iNOS) is closely correlated with inflammation and the pathology of a variety of diseases. It has been reported that rutin inhibited various pro-inflammatory mediators, including cytokine signaling in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophage cells, and suppressed the production of NO and the expression of cyclooxygenase-2 (COX-2) and iNOS protein in LPS-stimulated macrophages. These results suggest that rutin exerts anti-inflammatory effects by suppressing the expression of COX-2 and iNOS in RAW 264.7 macrophage cells. Therefore, rutin can be considered as a functional food for the prevention of various diseases.

No abstract

No abstract