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Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures.

Bowers LJ, Dikeman ME, Murray L, Stroda SL.SourceDepartment of Animal Sciences & Industry, Kansas State University, Weber Hall, Manhattan, KS 66506, United States.
Meat science.Meat Sci.2012 Oct;92(2):97-106. Epub 2012 Apr 21.
A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7°C). Four r
PMID 22607816

Influence of wearing an unstable shoe on thigh and leg muscle activity and venous response in upright standing.

Sousa A, Tavares JM, Macedo R, Rodrigues AM, Santos R.SourceEscola Superior da Tecnologia de Saúde do Porto, Área Científica de Fisioterapia, Centro de Estudos de Movimento e Actividade Humana, Rua Valente Perfeito, 322, 4400-330 Vila Nova de Gaia, Portugal.
Applied ergonomics.Appl Ergon.2012 Sep;43(5):933-9. Epub 2012 Jan 25.
PURPOSE: To quantify the effect of unstable shoe wearing on muscle activity and haemodynamic response during standing.METHODS: Thirty volunteers were divided into 2 groups: the experimental group wore an unstable shoe for 8 weeks, while the control group used a conventional shoe for the same period.
PMID 22277098