Mechanically-deboned beef shank (MDS) and hand-deboned beef shank (HDS) were prepared into thuringer (acid fermented), canned meat (retorted) and bologna (dry-heated) . Raw meat and these products were then lyophilized and mixed into balanced diets and fed to weanling male rats for three weeks to evaluate the bioavailability of calcium, iron and fluoride. Bioavailability of calcium from MDS and its processed products was determined by feeding growing male rats with 5. 01 to 5. 53 g Ca/kg from MDS. HDS diets with 0. 18 to 7.13 g Ca/kg added from calcium carbonate w e re also fed to rats for a relative comparison. The bioavailability of calcium in MDS appeared to be in the same range as that of calcium carbonate as evidenced by apparent absorption, relative biological values, bone ash and calcium content, and breaking strength of femora. Processing by acid fermentation, dry-heat or wet-heat did not affect calcium bioavailability of MDS and HDS. Iron bioavailability from MDS and HDS was evaluated by apparent iron absorption value, terminal hemoglobin level, and liver iron storage. This study indicates that the iron from HDS was more efficiently utilized than the iron from MDS; however, MDS contains 30 percent more metabolizable iron than HDS. Fermentation processing improved, whereas retorting and high level of dietary calcium (7. 13 g Ca/kg) depressed the absorption and utilization of iron from MDS and HDS. Apparent fluoride absorption, retention and bone (vertebra and femur) fluoride content were assayed to evaluate fluoride bioavailability. Processing by acid fermentation, dry-heat or wet-heat tended to decrease fluoride apparent absorption and retention. Bone fluoride contents were more related to dietary fluoride levels rather than to processing procedures. This study indicates that bone fluoride content is probably a more reliable measure to evaluate fluoride bioavailability than the percent absorption and retention values.

abstract: Background. Despite extensive research in the literature aimed at understanding the role of hypertension as a major risk factor for numerous leading causes of death in the United States, rates of this disease continue to rise. Recent findings suggest that antiseptic mouthwash use may increase blood pressure through elimination of oral bacteria that facilitate the enterosalivary nitrate-nitrite-nitric oxide pathway. Objective. The purpose of this randomized, controlled, crossover trial was to examine the effects of antiseptic mouthwash use and sodium intake on blood pressure and salivary nitrate levels in prehypertensive adults. Methods. Healthy adults (n=10; 47.3±12.5) with mildly elevated blood pressure (average baseline blood pressure of 114.9/75.2 mmHg) were recruited and were randomly assigned to a control condition, antiseptic mouthwash use, or antiseptic mouthwash use + consumption of three pickles per day (~6000 mg/day of sodium) for a total of 7 days. Given the crossover design of this study, participants adhered to a 1-week washout period between each condition and all participants received all three treatments. Findings were considered significant at a p-value of <0.05 and a repeated measures ANOVA test was used to compare change data of each condition. Results. Changes in systolic and diastolic blood pressure were not statistically significant (p=0.469 and p=0.859, respectively). Changes in salivary nitrite levels were not statistically significant (p=0.493). Although there appeared to be fluctuations in sodium intake between interventions, differences in sodium intake were not statistically significant when pickles were not accounted for (p=0.057). Conclusion. Antiseptic mouthwash use did not appear to induce significant changes in systolic or diastolic blood pressure in this population. / Dissertation/Thesis / Masters Thesis Nutrition 2019

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