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Query: UMLS:C0085593 (chills)
 4,268 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Reactogenicity of trivalent influenza vaccine prepared for the 1988-89 season was assessed as part of a first-time voluntary influenza prevention program among hospital staff. Of approximately 500 full-time workers in areas with the highest concentrations of patients at high risk for influenza complications offered the vaccine 288 accepted. Of these, 266 (92%) returned a questionnaire regarding any symptoms experienced within 48 hours after vaccination; 238 (90%) of the respondents reported adverse effects. Soreness at the injection site was described by 229 subjects, 58 (25%) of whom had constant aching and 123 (54%) soreness with arm movement. Symptoms resolved in 1 to 2 days, and only 21 (9%) of those who reported symptoms said they took analgesic medication. Systemic adverse effects were described by 130 subjects (49%). Intercurrent illness accounted for some of these complaints, but 65 people (24%) described at least two of the following symptoms: generalized aching, tiredness, nausea, chills or onset of fever within 12 hours after vaccination (a symptom complex previously attributed to influenza vaccine). Systemic symptoms resolved within 0.5 to 2 days. Thirteen subjects (5%) reported missing work because of arm soreness (1 subject) or systemic symptoms (12). Adverse effects were encountered more often than expected, probably because most of the workers were young and lacked immunity to influenza. Acceptability of the program could likely be improved by using a split-virus vaccine.
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PMID:Evaluation of adverse events after influenza vaccination in hospital personnel. 229 29

The purpose of this study was to evaluate the effect of carcass chilling methods on marination properties, tenderness, sensory attributes, and consumer acceptance of broiler breast fillets. A total of 120 broilers were slaughtered at 6 wk of age. Carcasses were either immersion chilled (in a 2-stage prechill-chill system; IC) or air chilled (AC) and then deboned at 3 h postmortem to allow sufficient chilling time for the AC carcasses. Fillets were tumble marinated in a 16.5% solution (0.75% salt and 0.45% phosphate, final concentration) at 24 h postmortem for 30 min. Weight change attributable to chilling of the ready-to-cook carcasses, marination pickup, marination retention, cook loss, and total loss of raw fillets was measured. Instrumental tenderness of cooked fillets was measured using the Meullenet-Owens razor shear method. Fillets were also evaluated by a consumer sensory panel (n = 72) for texture, flavor, and juiciness, including overall acceptance. During the chilling process, the IC birds had a significantly greater percentage of weight change in the ready-to-cook carcass (3.94%) than did the AC birds (-2.02%). Although carcasses had weight changes caused by the chilling method, chilling method did not affect marination properties, as indicated by no significant differences between treatments in marination pickup and marination retention. However, significant differences were observed in cook loss and total loss in marinated breast fillets, with lower losses in the AC method, whereas nonmarinated fillets from the 2 chilling methods demonstrated similar cook losses and total losses. Tenderness was not affected by chilling method (IC and AC), based on instrumental Meullenet-Owens razor shear values of marinated and nonmarinated breast fillets. Results of consumer testing followed similar trends, showing no significant differences in overall acceptance, texture, and flavor attributes between IC and AC broiler breast fillets regardless of the chilling method. When marinating breast fillets, air chilling had a yield advantage over immersion chilling, as evidenced by the lower cook loss in breast fillets.
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PMID:Marination properties and sensory evaluation of breast fillets from air-chilled and immersion-chilled broiler carcasses. 2132 41

Tenderness of beef can be influenced by various factors. Biochemical changes undergone by the components of muscle during the various stages of rigor mortis influence tenderness of the muscle. One of these changes, the "cold shortening" involved in contraction of muscle, has a particularly strong effect on tenderness. Factors such as relative rates of chill and delay-chill, post-mortem drop in pH and cold storage treatments have a tenderizing effect on beef.
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PMID:Delayed Chilling of Beef - A Review. 3079 59