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batch or could create information gaps about the process. Objective methods that provide a rapid answer to control the fresh-sausage or cooked-ham process according to the CCPs established (Tables 30.9 and 30.10) are the measurement of temperature, air circulation, time, residual CO2/O2 concentration, and relative humidity; the sealing package test; and metal detectors. Scheduled visual inspection can also be used for monitoring some preventive measures at CCPs, despite their being criticized because the impartiality and accuracy of human sensorial evaluation are in uenced by various factors. However, this subjectivity can be reduced and avoided with training. Records of monitoring measurements are essential to provide a pool of data that the process is under control. Over a period of time and after the application of statistical methods and critical analysis, these records will contribute to the establishment of new criteria and new safety objectives, thereby improving the implemented system.

Refrigerated hams or frozen/thawed hams must be carefully controlled when received at the factory and before further processing. These hams must be hygienically manipulated and controlled in order to have a product with a good shelf life. The water-holding capacity of the hams used as raw material is essential in order to minimize the cooking losses. Water-holding capacity is linked to the pH of the ham; pH values within the range 5.8 to 6.2 may assure good water retention. Incidence of PSE (pale, soft, exudative) and DFD (dark, rm, dry) hams must be registered. In the case of PSE hams, they have a low pH value and a low waterholding capacity that will give higher cooking losses and drier hams. DFD hams may be used; their high pH can facilitate water retention but makes them prone to microbial growth. These hams are heat-treated, avoiding risks for microbial growth, but they may present some preservation problems compared with normal hams (Toldr 2006a). The

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WESTERN SYSTEMS OF HEALING 592 Homeopathy 592 Osteopathy 593 Chiropractic 594 EASTERN SYSTEMS OF HEALING 595 Ayurveda 595 Traditional Chinese Medicine 596 OTHER COMMON HEALING APPROACHES 598 Herbal Remedies 598 Dietary, Nutrition, and Lifestyle Modi cation 601

Contemporary approaches to treating emotional distress and other problems in psychotherapy are multidimensional, comprehensive, and integrative (Beutler & Groth-Marnat, 2003; O Brien & Houston, 2000). An integrative biopsychosocial perspective maintains that biological, psychological, and social influences on behavior interact and must be taken into consideration in both psychological and medical treatment. Although psychotherapy conducted by psychologists is primarily a psychological (rather than biological or social) intervention, the biological and social influences on behavior are assessed, discussed, and taken into consideration during psychotherapy. Often, social or medical interventions are sought through other professionals or resources. Leading experts expect that psychotherapy will become more integrative, psychoeducational, problem-focused, and briefer in the future (Norcross et al., 2002). For example, suppose a patient seeks psychotherapy for depression. The patient may have a biological or genetic predisposition to depression and other affective or mood disorders. The patient s mother, father, siblings, grandparents, and/or other relatives may also have depressive disorders. Research has demonstrated that emotional problems such as depression tend to be two to three times more likely to occur if someone has a relative with depression (American Psychiatric Association, 2000; Gershon, 1990). Relatives usually share both genetic and environmental

The income statements provide the following information: Dec. 31, 2004 Sales revenue Operating costs Net income $100,000 90,000 $ 10,000 Dec. 31, 2005 $110,000 93,200 $ 16,800

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The type eld present in the header of the BW request can be aggregate or incremental. Piggyback requests are always incremental, as they do not have a type eld. Its protocol is de ned in such a way that the incremental BW request is always used and is of a self-correcting nature. 20.4.2 BW Grant (Allocation)

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Table 2.1. Flavors and aromas associated with volatile compounds in meat Compound Pentanal Hexanal Heptanal Nonanal Methional 12-methyltridecanal Nona-2(E)-enal Deca-2(E), 4(E)-dienal Butanoic Acid Hexanoic Acid 3-Hydroxy-2-butanone 2-propanone 2,3-Octanedione 1-Octen-3-ol 2-Pentyl furan 2-methyl-3-[methylthio]furan 4-hydroxy-5-methyl-3(2H)-furanone (HMF) Pyrazines Amino acids: glycine, alanine, lysine, cysteine, methionine, glutamine, succinic Organic acids: lactic, inosinic, ortho-phosphoric, and pyrrolidone carboxylic Amino acids: aspartic acid, histidine, asparagines Organic acids: succinic, lactic, inosinic, ortho-phosphoric, pyrrolidone carboxylic Hypoxanthine, anserine, carnosine Amino acids: arginine, leucine, tryptophan Monosodium glutamate (MSG), inosine and guanosine monophosphate (IMP,GMP) Bis(2-methyl-3-furyl) disul de 2-methyl-3-furanthiol 4-hydroxy-5-methyl-3(2H)-furanone (HMF) 4-hydroxy-2,5-dimethyl-3(2H)-furanone 3-hydroxy-4,5-dimethyl-2(5H)-furanone Flavors and Aromas Pungent Green, grassy, fatty Green, fatty, oily Soapy Cooked potato Beefy Tallowy, fatty Fatty, fried potato Rancid Sweaty Buttery Livery Warmed over avor, lipid oxidation Mushroom Metallic, green, earthy, beany Meaty, sweet, sulfurous Meaty Nutty, cracker-like, roasted Sweet Sweet Sour Sour Bitter Bitter Savory, brothy, beefy. Roasted meat Roasted meat Meaty Meaty Meaty

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