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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha : |
02/03/2017 |
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Actualizado : |
28/11/2018 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
LADOUCEUR, E.F.B.; ANDERSON, M.; RITCHIE, B.W.; CIEMBOR, P.; RIMOLDI, G.; PIAZZA, M.; PESTI, D.; CLIFFORD, L.; GIANNITTI, F. |
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Afiliación : |
FEDERICO GIANNITTI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Aleutian disease: an emerging disease in free-ranging striped skunks (Mephitis mephitis) from California. |
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Fecha de publicación : |
2015 |
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Fuente / Imprenta : |
Veterinary Pathology, 2015, v.52.n.6. p.1250-1253, 2015. |
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DOI : |
10.1177/0300985814560234 |
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Idioma : |
Inglés |
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Contenido : |
Abstract
Aleutian disease virus (ADV, Amdovirus, Parvoviridae) primarily infects farmed mustelids (mink and ferrets) but also other fur-bearing animals and humans. Three Aleutian disease (AD) cases have been described in captive striped skunks; however, little is known about the relevance of AD in free-ranging carnivores. This work describes the pathological findings and temporospatial distribution in 7 cases of AD in free-ranging striped skunks. All cases showed neurologic disease and were found in a 46-month period (2010?2013) within a localized geographical region in California. Lesions included multisystemic plasmacytic and lymphocytic inflammation (ie, interstitial nephritis, myocarditis, hepatitis, meningoencephalitis, pneumonia, and splenitis), glomerulonephritis, arteritis with or without fibrinoid necrosis in several organs (ie, kidney, heart, brain, and spleen), splenomegaly, ascites/hydrothorax, and/or encephalomalacia with cerebral microangiopathy. ADV infection was confirmed in all cases by specific polymerase chain reaction and/or in situ hybridization. The results suggest that AD is an emerging disease in free-ranging striped skunks in California. |
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Palabras claves : |
ENFERMEDADES INFECCIOSAS. |
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Thesagro : |
ENFERMEDADES DE LOS ANIMALES. |
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Asunto categoría : |
L73 Enfermedades de los animales |
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Marc : |
LEADER 01951naa a2200253 a 4500
001 1056749
005 2018-11-28
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1177/0300985814560234$2DOI
100 1 $aLADOUCEUR, E.F.B.
245 $aAleutian disease$ban emerging disease in free-ranging striped skunks (Mephitis mephitis) from California.$h[electronic resource]
260 $c2015
520 $aAbstract Aleutian disease virus (ADV, Amdovirus, Parvoviridae) primarily infects farmed mustelids (mink and ferrets) but also other fur-bearing animals and humans. Three Aleutian disease (AD) cases have been described in captive striped skunks; however, little is known about the relevance of AD in free-ranging carnivores. This work describes the pathological findings and temporospatial distribution in 7 cases of AD in free-ranging striped skunks. All cases showed neurologic disease and were found in a 46-month period (2010?2013) within a localized geographical region in California. Lesions included multisystemic plasmacytic and lymphocytic inflammation (ie, interstitial nephritis, myocarditis, hepatitis, meningoencephalitis, pneumonia, and splenitis), glomerulonephritis, arteritis with or without fibrinoid necrosis in several organs (ie, kidney, heart, brain, and spleen), splenomegaly, ascites/hydrothorax, and/or encephalomalacia with cerebral microangiopathy. ADV infection was confirmed in all cases by specific polymerase chain reaction and/or in situ hybridization. The results suggest that AD is an emerging disease in free-ranging striped skunks in California.
650 $aENFERMEDADES DE LOS ANIMALES
653 $aENFERMEDADES INFECCIOSAS
700 1 $aANDERSON, M.
700 1 $aRITCHIE, B.W.
700 1 $aCIEMBOR, P.
700 1 $aRIMOLDI, G.
700 1 $aPIAZZA, M.
700 1 $aPESTI, D.
700 1 $aCLIFFORD, L.
700 1 $aGIANNITTI, F.
773 $tVeterinary Pathology, 2015$gv.52.n.6. p.1250-1253, 2015.
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Registro original : |
INIA La Estanzuela (LE) |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
02/06/2017 |
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Tipo de producción científica : |
Abstracts/Resúmenes |
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Autor : |
BRITO, G.; PRINGLE, D.; SAN JULIÁN, R.; MONTOSSI, F. |
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Afiliación : |
GUSTAVO WALTER BRITO DIAZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DEAN PRINGLE, The University of Georgia, Animal Science Department, Athens, Georgia, USA.; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Predicting and segregating beef tenderness among uruguayan steer carcasses under commercial conditions using posmortem carcass traits, ph, temperature and colorimeter readings. |
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Fecha de publicación : |
2004 |
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Fuente / Imprenta : |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinki, 2004. |
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Idioma : |
Inglés |
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Contenido : |
In the food industry consumer-oriented quality approaches are more and more used if we consider the large development of marketing. The perception of the quality could be defined prior to purchase (beliefs and attitudes), at the point of purchase (intrinsic and extrinsic cues) and upon consumption (sensory attributes).
The National Beef Tenderness Survey conducted in US (1990), documented a relative high incidence of toughness problems among different beef cuts for sale and identified the need to improve retail beef tenderness (George et al., 1999). The US beef industry has made it a priority to address the inconsistency in beef tenderness and has been developed strategies to ensure that all beef has acceptably tender. The development of tenderness based classification systems makes possible to identify carcasses with superior tenderness and add value to these carcasses that are undervalued in current systems. Studies have demonstrated that consumers recognized consistently differences in tenderness and they are willing to pay for this attribute (Boleman et al., 1997). Most of these systems evaluated by research are based on the
relationship between muscle pH (Purchas, 1990; Wulf and Page, 2000), color (Wulf et al., 1997; Vote et al., 2003) and temperature (Jones and Tatum, 1994) with meat tenderness. This strategy to improve consistency of meat palatability ?tenderness as main factor- is also followed by principal meat export countries, such as
Australia (Guarantee tenderness) and New Zealand (NZ Beef and Lamb Quality Mark). Uruguay, as a meat export country in South America ought to follow this approach making a diagnostic of the variation of this attribute and according to the information gathered identifying the critical control points along the meat chain to ensure the consistency on it. MenosIn the food industry consumer-oriented quality approaches are more and more used if we consider the large development of marketing. The perception of the quality could be defined prior to purchase (beliefs and attitudes), at the point of purchase (intrinsic and extrinsic cues) and upon consumption (sensory attributes).
The National Beef Tenderness Survey conducted in US (1990), documented a relative high incidence of toughness problems among different beef cuts for sale and identified the need to improve retail beef tenderness (George et al., 1999). The US beef industry has made it a priority to address the inconsistency in beef tenderness and has been developed strategies to ensure that all beef has acceptably tender. The development of tenderness based classification systems makes possible to identify carcasses with superior tenderness and add value to these carcasses that are undervalued in current systems. Studies have demonstrated that consumers recognized consistently differences in tenderness and they are willing to pay for this attribute (Boleman et al., 1997). Most of these systems evaluated by research are based on the
relationship between muscle pH (Purchas, 1990; Wulf and Page, 2000), color (Wulf et al., 1997; Vote et al., 2003) and temperature (Jones and Tatum, 1994) with meat tenderness. This strategy to improve consistency of meat palatability ?tenderness as main factor- is also followed by principal meat export countries, such as
Australia (Guarantee tenderne... Presentar Todo |
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Palabras claves : |
FOOD INDUSTRY. |
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Asunto categoría : |
L01 Ganadería |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/6809/1/ICOMST-2004.pdf
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Marc : |
LEADER 02465nam a2200157 a 4500
001 1023180
005 2017-06-02
008 2004 bl uuuu u01u1 u #d
100 1 $aBRITO, G.
245 $aPredicting and segregating beef tenderness among uruguayan steer carcasses under commercial conditions using posmortem carcass traits, ph, temperature and colorimeter readings.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinki$c2004
520 $aIn the food industry consumer-oriented quality approaches are more and more used if we consider the large development of marketing. The perception of the quality could be defined prior to purchase (beliefs and attitudes), at the point of purchase (intrinsic and extrinsic cues) and upon consumption (sensory attributes). The National Beef Tenderness Survey conducted in US (1990), documented a relative high incidence of toughness problems among different beef cuts for sale and identified the need to improve retail beef tenderness (George et al., 1999). The US beef industry has made it a priority to address the inconsistency in beef tenderness and has been developed strategies to ensure that all beef has acceptably tender. The development of tenderness based classification systems makes possible to identify carcasses with superior tenderness and add value to these carcasses that are undervalued in current systems. Studies have demonstrated that consumers recognized consistently differences in tenderness and they are willing to pay for this attribute (Boleman et al., 1997). Most of these systems evaluated by research are based on the relationship between muscle pH (Purchas, 1990; Wulf and Page, 2000), color (Wulf et al., 1997; Vote et al., 2003) and temperature (Jones and Tatum, 1994) with meat tenderness. This strategy to improve consistency of meat palatability ?tenderness as main factor- is also followed by principal meat export countries, such as Australia (Guarantee tenderness) and New Zealand (NZ Beef and Lamb Quality Mark). Uruguay, as a meat export country in South America ought to follow this approach making a diagnostic of the variation of this attribute and according to the information gathered identifying the critical control points along the meat chain to ensure the consistency on it.
653 $aFOOD INDUSTRY
700 1 $aPRINGLE, D.
700 1 $aSAN JULIÁN, R.
700 1 $aMONTOSSI, F.
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