Short Plate with Screw Angle over 20 Degrees Improves the Radiologic Outcome in ACDF: Clinical Study

Background: Anterior cervical discectomy and fusion surgery is a common procedure for degenerative cervical spine. This describes allospacer and implant-related outcomes, comparing medium plate–low screw angle and short plate–high screw angle techniques. Methods: From January 2016 to June 2019, 79 patients who underwent ACDF were prospectively enrolled. Patients were divided, depending on the plate–screw system used: medium plate–low screw angle (12.3 ± 2.5 to 13.2 ± 3.2 degrees), and short plate–high screw angle (22.8 ± 5.3 to 23.3 ± 4.7 degrees). Subsidence, ALOD, and sagittal cervical balance were analyzed using lateral cervical X-rays. NDI and VAS scores were also evaluated. Results: Age for medium plate–low-angled screw group is 58.0 ± 11.3 years, and 55.3 ± 12.0 in the short plate–high-angled screw group (p-value = 0.313). Groups were comparable in mean NDI (p-value = 0.347), VAS (p-value = 0.156), C2–C7 SVA, (p-value = 0.981), and lordosis angle (p-value = 0.836) at 1-year post-surgery. Subsidence was higher in the medium plate–low-angled screw than in the short plate–high-angled screw (25% and 8.5%, respectively, p-value = 0.045). ALOD is also more common in the medium plate group (p-value = 0.045). Conclusion: Use of a short plate and insertion of high-angled screws (more than 20 degrees) has less chance of subsidence and occurrence of ALOD than the traditional technique of using medium plate and low angle.

Seasonal variations of carcass characteristics, meat quality and nutrition value in Iberian wild red deer

Aim of study: The effects of hunting season (autumn vs. winter) on carcass characteristics and meat quality of Iberian wild red deer were assessed.Area of study: A total of 100 males of wild red deer of Iberian genetic line (Cervus elaphus) were hunted on Ciudad Real (south central Spain).Material and methods: Yields for shoulder (with bone), neck, backbone, loin, tenderloin, leg (with bone), short plate and flank were determined. In addition, samples of Longissimus thoracis et lumborum and Rectus abdominis muscles were collected. Then, pH48, colour measurements, chemical composition, cooking loss, Warner Bratzler shear blade, fatty acid and amino acid profiles and mineral content were analyzed.Main results: Deer hunted in autumn (n=50) had higher (p<0.01) yields of shoulder, backbone and short plate and higher contents of intramuscular fat (IMF), cholesterol and K, Fe and Mn but lower (p<0.001) pH48 and Na, Mg, Zn and Cu contents than deer hunted in winter (n=50). Shear force tended (p=0.05) to be lower for meat collected in autumn than for meat collected in winter. However, loin yield was 59.2% higher (p<0.001) for winter than for autumn carcasses. Deer hunted in winter had higher α-linoleic acid (p<0.05) and long chain n-3 polyunsaturated (p<0.001) percentages than deer hunted in autumn.Research highlights: Autumn hunting is recommended to obtain carcasses with higher yields of shoulder, backbone and short plate and meat with higher IMF. Conversely, winter hunting is advisable for higher loin yield and for a profile richer in polyunsaturated fatty acids.

Processing Characteristics and Sensory Attributes of Bacon Manufactured From Seven Value-Added Cuts of Beef

ObjectivesThere is great opportunity for the beef industry to add value to cuts that are currently marketed as low value cuts (i.e., cuts from the chuck, round, and flank/plate). The objective was to evaluate the processing characteristics and sensory attributes of bacon manufactured from seven different cuts of beef.Materials and MethodsThe seven cuts evaluated included the brisket (IMPS#120), the clod heart (IMPS#114E; divided horizontally into two halves; referenced as the wide half or silverskin side and the narrow half or non-silverskin side), the flank (IMPS#193), the outside flat (IMPS#171B), and the short plate (IMPS#121A; broken down into the deboned short rib half and the navel half). The cuts were injected using a standard commercial bacon cure (water, salt, corn syrup solids, sodium phosphate, sodium erythorbate, sodium nitrate, sodium bicarbonate, and glycerin; Herman Laue Spice Company Inc.; Uxbridge, Ontario, Canada) to a targeted rested pump uptake of approximately 20% (± 3%). The injected cuts were cooked to an internal temperature of 62°C in a smokehouse (ScottPec, Guelph, Ontario). Following cooking, cuts were cooled to 4°C and then sliced into 4.0 mm slices using a deli slicer. Slices were vacuum packaged, boxed, and stored at 4°C for zero, thirty, sixty, or ninety days. Following the allotted storage period, slices were stored at –20°C until evaluation of sensory attributes and cooking loss. Slices were cooked at 204°C for 15 min in a convection oven. Processing characteristics were conducted in six or seven replications for each cut. Sensory evaluation was conducted on three randomly selected samples for each cut at each of the four storage times (the same samples within each cut was used at each storage time). Processing data were analyzed using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut and random effect of replication. A trained descriptive sensory panel of 6–8 panelists evaluated the differences in oxidative flavor and aroma (using a 4-pt nominal scale), and differences in beef flavor intensity, muscle fiber toughness, and connective tissue amount (using magnitude estimation). Sensory data were analyzed as repeated measures using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut, storage day, and their interaction, and random effects of session, panelist, and replication.ResultsAs expected, dimensions and processing weights differed (P < 0.01) among cuts. Rested pump uptake was not different (P = 0.29) among cuts. Smokehouse yield was greater (P < 0.05) for the brisket, outside flat, and short plate (both halves) compared with the clod heart (both halves) and flank. Bacon slice cooking loss and sensory characteristics are presented in Table 4.ConclusionOverall, this research indicated that a variety of beef cuts can be used to manufacture beef bacon. The differences in sensory properties that were quantified in this study, allow manufacturers to tailor their cut selection to the sensory properties most valued by their consumers. All cuts exhibited oxidative stability when stored up to 90 d.Table 4Bacon slice cooking loss and sensory analysis of bacon manufactured with different beef cuts. Main effects of cut after 0, 30, 60, and 90 d of storage

Revision of the Early Ordovician (late Tremadocian; Stairsian) cheirurid trilobite Tesselacauda Ross, with species from the Great Basin, western USA

The Stairsian genus Tesselacauda Ross, 1951, has historically included two species, the poorly known type, T. depressa Ross, 1951 (Bearriverops loganensis Zone), and the even less well known T. flabella Kobayashi, 1955 (Bearriverops alsacharovi Zone), which may not belong to the genus. The family assignment of the genus has long been in question, with some workers assigning it to Cheiruridae and some to Pliomeridae. New field collections from western Utah and southeastern Idaho yield abundant material of T. depressa, which facilitates revision on the basis of multiple specimens of most exoskeletal parts. Two additional well known species are proposed, T. morrisoni (Rossaspis leboni Zone), and T. kriegerae (Bearriverops alsacharovi Zone). A third new species, very similar to T. depressa, is described in open nomenclature from the Rossaspis leboni Zone. Knowledge of hypostomes from silicified material helps to clarify the basal morphologies of cheirurid versus pliomerid trilobites. Pliomerids have anteroposteriorly elongate hypostomes with a basic pattern of three pairs of lateral hypostomal spines and a single posteromedian spine. Some or all of the spines are reduced or lost in various taxa. Cheirurids either lack paired spines or have only one or two pairs, and never have a posteromedian spine. Cheirurid hypostomes tend to be much shorter and more subquadrate than pliomerids. Other differences between the families are: a small, triangular or trapezoidal rostral plate in pliomerids versus a wide, short plate in cheirurids; a thoracic segment count commonly of 11–13 in Cheiruridae (fewer in one derived subfamily) versus commonly 15 or more in pliomerids (fewer in two derived subfamilies); thoracic pleurae with subequal bands and a prominent furrow in cheirurids versus a much more inflated and rib-like posterior band, reduced anterior band, and short, anteriorly placed furrow; and pygidia with four or fewer segments in cheirurids versus commonly five in pliomerids (again, fewer in two derived subfamilies). On these and other criteria, Tesselacauda is clearly a cheirurid, assigned for the present to the presumptively basal and possibly paraphyletic Subfamily Pilekiinae.

Simple Approach to Bandwidth Enhancement Of Compact Pifa For Wireless System Applications

Bandwidth is a critical parameter that must be considered in the design of electrically small antennas for compact wireless system. In order to overcome the demerit of narrow bandwidth, a simple method of bandwidth enhancement through parametric study of PIFA is proposed. The PIFA understudied was designed and simulated by the use of theoretical equations based on transmission line model and High Frequency Structural Simulator (HFSS) respectively. It has initial bandwidth of The study reveals that by reducing the size ratio of the planar element (radiating patch) of PIFA, bandwidth enhancement of was achieved. Increasing the distance between short plate and feed gave rise to increment in bandwidth while increasing the length of ground plane while keeping the width of ground plane constant enhanced bandwidth by . The designed compact PIFA of patch size can be employed in wireless systems such as cell phone and implantable medical devices .

Evaluation and zoning of various urban land spaces based on restrictive indicators: the case of Shanghai, China

Purpose Using Shanghai as an example, the purpose of this paper is to perform grade evaluation and zoning for different land use spaces by GIS by identifying the major restrictive factors in current socio-economic development. Design/methodology/approach Based on short plate theory, 11 major restrictive indicators that will restrict socio-economic development in Shanghai are identified, and urban land is divided into four subspaces and the restrictive grade evaluation of urban land subspace is achieved with GIS spatial analysis; then, land development zoning is processed according to the results of the evaluation. Findings In all, 11 major restrictive indicators that will restrict socio-economic development in Shanghai are identified. The restrictive grades of the agricultural production, urban construction and ecological protection subspaces are mainly common, weak and weaker, and the relatively strong restrictive grade of industrial development subspace is mainly concentrated in the more developed industrial districts (counties). The areas of the common and good regions of constructive development and ecological development zones account for 87.4 and 98.3 per cent of each total area, respectively, and urban land still has significant development potential in Shanghai. Originality/value This paper proposes various urban land space evaluations and zoning strategies based on restrictive indicators and perspectives, enriching the ideas and methods of urban land use evaluation.