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Examines the Lucky Dog hot dog stand business, which began in New Orleans in 1947, survived Katrina, and became a licensed corporation in China.

Hierarchical structure has exhibited an important influence in the fields of supercapacitors, catalytic applications, and tissue engineering. The hot dog, a popular food, is composed of bread and sausage with special structures. In this study, inspired by the structure of a hot dog, the strategy of combining direct ink writing 3D printing with bidirectional freezing is devised to prepare hot dog‐like scaffolds with hierarchical structure. The scaffolds are composed of hollow bioceramic tubes (mimicking the “bread” in hot dogs, pore size: ≈1 mm) embedded by bioceramic rods (mimicking the “sausage” in hot dogs, diameter: ≈500 µm) and the sausage‐like bioceramic rods possess uniformly aligned lamellar micropores (lamellar pore size: ≈30 µm). By mimicking the functions of hierarchical structure of bone tissues for transporting and storing nutrients, the prepared hot dog‐like scaffolds show excellent properties for loading and releasing drugs and proteins as well as for improving the delivery and differentiation of tissue cells. The in vivo study further demonstrates that both the hierarchical structure itself and the controlled drug delivery in hot dog‐like scaffolds significantly contribute to the improved bone‐forming bioactivity. This study suggests that the prepared hot dog‐like scaffolds are a promising biomaterial for drug delivery, tissue engineering, and regenerative medicine. Hierarchical hot dog‐like scaffolds are fabricated, based on a combined strategy of direct ink writing 3D printing and bidirectional freezing. The hierarchical structure of hot dog‐like scaffolds is demonstrated with excellent drug loading and release properties as well as the abilities of cell delivery and osteogenesis, indicating promising applications in bone regeneration for the prepared hot dog‐like scaffolds.

This research deals with the application of a global strategy designed to produce a nitrite-free Asian hot dog. Different ingredients such as annatto, cochineal, orange dietary fibre, vitamins E and C, lactate and celery were combined in order to study the appearance (colour), lipid oxidation stability and microbial stability of the nitrite-free formulations. The control sample contained much more ( P  < 0.05) residual nitrite (88.7 mg/kg) than the samples without added nitrite (23–24 mg/kg). Generally, no formulation-dependent variations were observed in fat and water binding properties. Control sample had the highest L* and a* values, while the product with annatto (RA) had the lowest a* values. Lipid oxidation levels were similar irrespective of formulation. The hot dog reformulated with cochineal (RC) scored higher for overall acceptability than RA, mainly due to its colour.

The presence of nitrogen-based food additives in meat products has received considerable attention in recent years because they are used for food preservation and aesthetic purposes. In processed meat products, nitrites and nitrates are the most conventionally applied preservatives, but they may present serious health risks to humans if consumed in excess. In this study, nitrite and nitrate contents were analyzed using IC separation method in hot dogs sold in Poland. Obtained nitrite content ranged from 8.676 to 188.8 mg kg −1 , with mean value of 60.30 mg kg −1 , while nitrate content ranged from 7.035 to 160.8 mg kg −1 , with mean value of 72.63 mg kg −1 . To assess the health risk, estimated daily intake (EDI) values were calculated, based on average consumption of one hot dog per day, one hot dog per week and one hot dog per month, and compared with Acceptable Daily Intake values set by the European Union. For ≥ 13-year-old people, who consume on average one hot dog per day, value for nitrite was exceeded in only one sample, but it was exceeded in 19 samples for 1–2-year-old girls, showing that regular consumption of one hot dog per day could pose health risk to young children.

Foodborne transmission of Listeria monocytogenes was first demonstrated through the investigation of the 1981 Maritime Provinces outbreak involving coleslaw. In the following two decades, most listeriosis outbreaks involved foods of animal origin, e.g., deli meats, hot dogs, and soft cheeses. L. monocytogenes serotype 4b, especially epidemic clones I, II, and Ia, were frequently implicated in these outbreaks. However, since 2008 several outbreaks have been linked to diverse types of fresh produce: sprouts, celery, cantaloupe, stone fruit, and apples. The 2011 cantaloupe-associated outbreak was one of the deadliest foodborne outbreaks in recent U.S. history. This review discusses produce-related outbreaks of listeriosis with a focus on special trends, unusual findings, and potential paradigm shifts. With the exception of sprouts, implicated produce types were novel, and outbreaks were one-time events. Several involved serotype 1/2a, and in the 2011 cantaloupe-associated outbreak, serotype 1/2b was for the first time conclusively linked to a common-source outbreak of invasive listeriosis. Also in this outbreak, for the first time multiple strains were implicated in a common-source outbreak. In 2014, deployment of whole genome sequencing as part of outbreak investigation validated this technique as a pivotal tool for outbreak detection and speedy resolution. In spite of the unusual attributes of produce-related outbreaks, in all but one of the investigated cases (the possible exception being the coleslaw outbreak) contamination was traced to the same sources as those for outbreaks associated with other vehicles (e.g., deli meats), i.e., the processing environment and equipment. The public health impact of farm-level contamination remains uncharacterized. This review highlights knowledge gaps regarding virulence and other potentially unique attributes of produce outbreak strains, the potential for novel fresh produce items to become unexpectedly implicated in outbreaks, and the key role of good control strategies in the processing environment.

Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed.

Front-of-package (FOP) labeling schemes could be adopted to provide consumers with timely and credible information and to promote healthy and sustainable food consumption. In addition, when defining healthy and sustainable food behaviors, international authorities agree that reducing meat consumption could be of benefit to both human health and the planet. Given the increasing interest in plant-based meat alternatives (PBMAs) and FOP labels, we investigate in this study how interpretative FOP labels—the Nutri Score (NS) and Eco Score (ES)—impact consumers' sensory expectations and purchase intention of a meat product and its plant-based counterpart. Using eye-tracking data, we analyzed whether and to what extent attention to these labels affects participants’ behaviors (n = 76). In addition, to explore differences across consumer segments we divided our sample based on the Meat Attachment Questionnaire (MAQ) to classify subjects according to their bond towards meat consumption. Results showed that attention to the NS or ES did not impact participants with higher MAQ scores (i.e., with a more positive bond toward meat consumption); however, sensory expectations of both the meat and plant-based product were influenced by consumer visual attention for participants with a lower meat attachment level (i.e., with lower MAQ scores). Specifically, we found a positive relationship between the attention paid to the positive ES of the plant-based product and the expectation of liking it (abreviated as \"expected liking\"), and a positive interaction between the attention paid to the negative NS of the animal product and its expected liking. We show that favorable sustainable labels can positively shape consumers’ expectations for PBMAs, while negative labels do not undermine expected liking or purchase intention for animal products, and discuss our results to provide insights for future research and implications for both food industries and policymakers. •Labels highlighting positive sustainability can improve sensory expectations of food.•Negative nutrition labels may increase consumers’ sensory expectations.•Higher meat attachment levels reduce the influence of negative eco- and nutri-labels.

The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products.

Heat-related illness (HRI) is predicted to increase in dogs due to rising global temperatures. This study evaluated retrospective VetCompass veterinary clinical records to explore geographical variability and ambient conditions associated with HRI events in UK dogs, and report the intrinsic (canine) and extrinsic (location, trigger, ambient weather) risk factors for severe disease and fatal outcome in dogs affected by HRI. Dogs living in London had the greatest odds for developing HRI compared with dogs living in the North West (OR 1.9, 95% CI 1.31–2.74). The median ambient temperature on days of HRI events was 16.9 °C. For dogs with HRI, age, bodyweight and trigger were risk factors associated with severe disease. Age, skull shape and clinical grade of HRI presentation were associated with a fatal outcome. Whilst the majority of HRI events overall were triggered by exertion, the risk of severe disease was greater in situations where dogs could not escape the heat source (vehicular confinement), and the risk of death in HRI cases was greater for those dogs with reduced capacity to thermoregulate (older and brachycephalic dogs). These results highlight the need for better owner awareness of the factors that increase the risk of severe and fatal HRI, as a first stage in protecting canine welfare in the face of rising global temperatures.

Parathyroid hormone (PTH) is central to calcium homeostasis and bone maintenance in vertebrates, and as such it has been used for treating osteoporosis. It acts primarily by binding to its receptor, PTH1R, a member of the class B G protein-coupled receptor (GPCR) family that also includes receptors for glucagon, calcitonin, and other therapeutically important peptide hormones. Despite considerable interest and much research, determining the structure of the receptor-hormone complex has been hindered by difficulties in purifying the receptor and obtaining diffraction-quality crystals. Here, we present a method for expression and purification of the extracellular domain (ECD) of human PTH1R engineered as a maltose-binding protein (MBP) fusion that readily crystallizes. The 1.95-Å structure of PTH bound to the MBP-PTH1R-ECD fusion reveals that PTH docks as an amphipathic helix into a central hydrophobic groove formed by a three-layer α-β-βα fold of the PTH1R ECD, resembling a hot dog in a bun. Conservation in the ECD scaffold and the helical structure of peptide hormones emphasizes this hot dog model as a general mechanism of hormone recognition common to class B GPCRs. Our findings reveal critical insights into PTH actions and provide a rational template for drug design that targets this hormone signaling pathway.