scholarly journals Color and Lipid Stability of Dry Aged Beef During Retail Display

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
F. A. Ribeiro ◽  
S. K. Lau ◽  
N. Herrera ◽  
M. Henriott ◽  
N. Bland ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Repeated Measures ◽  
Aging Treatment ◽  
Once Daily ◽  
B Values ◽  
Repeated Measures Design ◽  
Lipid Stability ◽  
Split Plot ◽  
Retail Display ◽  
Tbars Values

ObjectivesThere has been an increased interest in merchandising dry-aged steaks at the retail level. Further understanding of the influence of the dry aging process on meat color and lipid stability is needed to ensure dry-aged beef products can be merchandised without adverse impacts on retail display life. Therefore, this study aimed to determine color and lipid stability of steaks from dry-aged beef loins over 7 d (d) of retail display.Materials and MethodsSixteen USDA low Choice boneless strip loins were assigned to one of four aging treatments: vacuum (Wet), dry-aging at 50% relative humidity (RH) (RH50), dry-aging at 70% RH (RH70), or dry-aging at 85% RH (RH85). Dry-aged loins were placed in each assigned dry aging chamber, while wet aged counterparts were aged in vacuum bags in the same cooler. Loins were aged for 42 d at 1°C. After aging, loins were trimmed of dehydrated lean/fat and fabricated into steaks. Steaks were trimmed of subcutaneous fat, and placed on foam trays, overwrapped with oxygen permeable film and placed under retail display (RD) conditions for 7 d at 2°C. Objective color measurements were taken once daily from d 0 to 7 of RD. Trained visual color panelists (n = 6) evaluated surface discoloration from d 0 to 7 of RD once daily. Lipid oxidation was measured via thiobarbituric acid reactive substance assay (TBARS) at 0, 4, and 7 d of RD. Color data were analyzed as a split-plot repeated measures design with treatment as the whole-plot and RD time as the repeated measures. TBARS data were analyzed as a split-plot design with aging treatment as the whole-plot, and RD time as the split-plot. In this study, chamber (loin) was considered the experimental unit. Data were analyzed using the PROC GLIMMIX procedure of SAS with α = 0.05.ResultsFor all three-color scales, a RD effect was found (P < 0.001). In general, L*, a* and b* values decreased as RD time increased, regardless of the aging treatment. Wet-aged steaks had higher L* (P < 0.05), a* (P < 0.05), and b* values (P < 0.001) than any other dry-aged treatment. No differences in L*, a*, and b* values among dry aging treatments were found (P < 0.05). A 2-way interaction between treatment and RD for discoloration was observed (P < 0.05). No differences were found among treatments over the first 2 d of RD (P > 0.05). Samples began to diverge on Day 3 of RD. Dry-aged steaks had greater discoloration scores (P < 0.05) than wet-aged steaks at 4, 5, 6, and 7 d of RD. However, no differences in discoloration scores among RH treatments were found. There was a RD effect on TBARS values (P < 0.001). Greater TBARS values were found as RD progressed from d 0 to d 4 and d 7, regardless of the aging treatment. A treatment effect was observed for lipid oxidation (P < 0.05). Dry-aged steaks had higher TBARS values than wet-aged steaks. No differences in TBARS values among dry aging treatments were found.ConclusionDry aging of beef resulted in decreased lightness and redness values and increased lipid oxidation compared to wet aging. Results suggest that with prolonged RD dry aging of beef has the potential to reduce color and lipid stability compared to wet-aging and thus reduce display life. Dry-aged steaks met the 20% discoloration threshold and overcame the acceptability threshold of 2.28 mg of malonaldehyde/kg at d 4 of RD, indicating that dry-aged steaks can be merchandised in the retail level for 3 d without detrimental effects on color and lipid oxidation.

scholarly journals Dry Aging of High Ultimate pH Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
F. A. Ribeiro ◽  
S. K. Lau ◽  
N. Herrera ◽  
M. Henriott ◽  
N. Bland ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Repeated Measures ◽  
Moisture Loss ◽  
Ph Effects ◽  
Triangle Test ◽  
Split Plot ◽  
Trim Loss ◽  
Retail Display ◽  
Tbars Values ◽  
Plot Design

ObjectivesDry aging is a process in which water is removed from the meat by evaporation. As meat loses water, the flavor compounds are concentrated, resulting in stronger flavor. Meat pH may be important when dry aging as it relates to the ability of muscle to bind water. Therefore, this study aimed to evaluate pH effects on water loss when dry aging and the effects on meat quality characteristics. Dry aging of dark cutting (DC) beef may improve flavor and increase yield.Materials and MethodsSix USDA low Choice and six dark cutting (DC) carcasses with the same degree of marbling were selected and boneless strip loins from both sides were obtained. Longissimus muscle pH was measured, and carcasses were classified as DC (pH = 6.69), or control (pH = 5.47). Then, strip loins from each animal were assigned to 2 aging methods (wet or dry). The 4 treatments included 2 dry aging (DRY and DRY-DC) and 2 wet-aging treatments (WET and WET-DC). Dry aging occurred in individual dry-aging chambers at 50% relative humidity and 2200 RPM fan speed. The chambers (86 cm Length × 48 cm Width × 35 cm Height) have built-in weighing scales that can continuously monitor weight loss (± 5 g). Wet and dry-aged loins were aged in the same cooler for 45 d at 1°C.After aging, loins were fabricated into steaks and evaluated for trim loss, yield, tenderness (WBSF), color, discoloration, lipid oxidation, and sensory analysis (flavor) via triangle test (n = 32). Steaks assigned for color and lipid oxidation were placed under retail display (RD) at 2°C for 7 d. Rate of moisture loss and color data were analyzed as a split plot design with repeated measures. The TBARS data were analyzed as a split-plot design. All the other data were analyzed as a completely randomized design. Chamber (loin) was considered the experimental unit. Data were analyzed using the PROC GLIMMIX procedure of SAS with α = 0.05.ResultsWet-aged treatments had lower moisture loss, trim loss and higher yield than dry-aged treatments (P < 0.05). However, no differences in rate of moisture loss (P = 0.51), total moisture loss (P = 0.96), trim loss (P = 0.69), or yield (P = 0.75) between DRY-DC and DRY were found. There were no differences among treatments for WBSF (P = 0.67). In general, DRY-DC and WET-DC steaks had the lowest lightness (L*) values, redness (a*) values (Fig. 3a), and yellowness (b*) values over the first 5 d of RD (P < 0.05). Discoloration scores for DC steaks remained low throughout the RD period (Fig. 3b). DRY steaks had greater TBARS values than any other treatment at 0 d RD. At 4 and 7 d of RD, DRY-DC and WET-DC steaks had the lowest TBARS values, DRY steaks had the highest, while WET was intermediate (P < 0.001). Results from the triangle test indicated a detectable difference between DRY-DC versus DRY (P = 0.01), DRY-DC versus WET-DC (P = 0.01), DRY-DC versus WET (P = 0.01), and WET-DC versus WET (P < 0.01). Panelists frequently made unsolicited comments which suggested inferior eating satisfaction associated with DC flavor (wet or dry), although they were not asked questions regarding preference.ConclusionUltimate pH did not affect the rate and total moisture loss in dry aged beef. Results suggest that neither yield nor flavor were positively affected by dry aging of DC beef.Figure 3.a) Effect of ultimate pH (Dark cutters [DC] vs. Normal) and aging method (Wet vs. Dry) on objective redness (a*) values of strip loins steaks aged for 45 d through 7 d of retail display. b) Effect of ultimate pH (Dark cutters [DC] vs. Normal) and aging method (Wet vs. Dry) on discoloration (%) of strip loins steaks aged for 45 d through 7 d of retail display. a-c Means within a day with different superscripts are different (P < 0.005).

Power of Modified Brown-Forsythe and Mixed-Model Approaches in Split-Plot Designs

Methodology ◽  
2017 ◽  
Vol 13 (1) ◽  
pp. 9-22 ◽  
Author(s):  
Pablo Livacic-Rojas ◽  
Guillermo Vallejo ◽  
Paula Fernández ◽  
Ellián Tuero-Herrero
Keyword(s):  
Repeated Measures ◽  
Statistical Power ◽  
Mixed Model ◽  
Covariance Structure ◽  
Simulation Method ◽  
Future Research ◽  
Repeated Measures Design ◽  
Fixed And Random Effects ◽  
Split Plot ◽  
High Level

Abstract. Low precision of the inferences of data analyzed with univariate or multivariate models of the Analysis of Variance (ANOVA) in repeated-measures design is associated to the absence of normality distribution of data, nonspherical covariance structures and free variation of the variance and covariance, the lack of knowledge of the error structure underlying the data, and the wrong choice of covariance structure from different selectors. In this study, levels of statistical power presented the Modified Brown Forsythe (MBF) and two procedures with the Mixed-Model Approaches (the Akaike’s Criterion, the Correctly Identified Model [CIM]) are compared. The data were analyzed using Monte Carlo simulation method with the statistical package SAS 9.2, a split-plot design, and considering six manipulated variables. The results show that the procedures exhibit high statistical power levels for within and interactional effects, and moderate and low levels for the between-groups effects under the different conditions analyzed. For the latter, only the Modified Brown Forsythe shows high level of power mainly for groups with 30 cases and Unstructured (UN) and Autoregressive Heterogeneity (ARH) matrices. For this reason, we recommend using this procedure since it exhibits higher levels of power for all effects and does not require a matrix type that underlies the structure of the data. Future research needs to be done in order to compare the power with corrected selectors using single-level and multilevel designs for fixed and random effects.

scholarly journals Effects of Temperature and Wetness Duration on the Sporulation Rate of Phomopsis viticola on Infected Grape Canes

Plant Disease ◽  
2013 ◽  
Vol 97 (5) ◽  
pp. 579-589 ◽  
Author(s):  
D. J. Anco ◽  
L. V. Madden ◽  
M. A. Ellis
Keyword(s):  
Repeated Measures ◽  
Goodness Of Fit ◽  
Environmental Data ◽  
Spore Density ◽  
Controlled Environment ◽  
Phomopsis Viticola ◽  
Repeated Measures Design ◽  
Split Plot ◽  
Effects Of Temperature ◽  
Sporulation Rate

Controlled-environment studies were conducted to examine effects of temperature (T) and wetness duration (W) on the sporulation rate of Phomopsis viticola on infected grape canes and to determine effects of interrupted wetness duration (IWD) on sporulation. A split-plot design was used to determine T and W effects, with T (5, 12, 15, 18, 20, 22, 25, 28, and 35°C) as the whole-plot and W (11, 23, 35, 47, and 71 h) as the subplot. Linear and nonlinear mixed models were fitted to the data. Lower and upper limits of sporulation were estimated to be 4 and 36°C, respectively, based on the modeling results, optimum sporulation was near 21°C, and sporulation increased monotonically with increasing wetness duration. Of the examined models, a generalization of the Analytis Beta model fit the data best, based on a collection of goodness-of-fit statistical criteria. To determine effects of IWD, a split-plot was used, with T (12, 15, and 20°C) as the whole-plot and IWD (0, 2, 4, 8, 12, and 24 h) as the subplot. Generally, sporulation declined with increasing IWD. An IWD of 8 h or more resulted in significantly and substantially less sporulation compared to the control (0 h IWD) (P < 0.01). Temporal patterns of spore density in the field were determined using a repeated-measures design, in which spore density and environmental data were measured in the vineyard during and following individual rain events over 3 years. The developed model from the controlled-environment study, coupled with a time-of-season weight function and a dispersal index (based on total rain per rain episode), predicted the trend in spore density over time reasonably well, although the total magnitude of spore density could not be predicted because the density of lesions was not known. Results can be used for improving the accuracy of a disease warning system that currently only considers infection of grapes by P. viticola.

scholarly journals 97 Impact of diet on shelf life of beef steaks

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 55-55
Author(s):  
Nicolas Bland ◽  
Felipe Ribeiro ◽  
Nicolas Herrera ◽  
Kellen Hart ◽  
Morgan Henriott ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Fatty Acid Content ◽  
Selection Criterion ◽  
Thiobarbituric Acid ◽  
Experimental Unit ◽  
Beef Steaks ◽  
Retail Display ◽  
Tbars Values

Abstract This research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains, on shelf life of beef steaks. Steers (n = 240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Pen was considered the experimental unit. Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Discoloration and objective color (L*, a*, and b*) were determined daily and lipid oxidation (thiobarbituric acid reactive substances; TBARS) was measured after 0 and 7 d of retail display. Fatty acid profile of the lean was obtained. Minimal to no impacts of grade on color and lipid oxidation were found (P > 0.05). Steaks from cattle fed DRC were statistically or numerically lowest for discoloration and C18:2 (linoleic acid) and highest for redness compared to the other treatments (P < 0.05). Conversely, steaks from cattle fed SFC+DDGS had the most C18:2 and the worst (least desirable) values for discoloration and redness toward the end of retail display (P < 0.05). Steaks from cattle fed DRC had the lowest TBARS values, while steaks from cattle fed SFC+DDGS had the highest TBARS values (P < 0.05). These data suggest that steaks from cattle fed SFC+DDGS oxidize, discolor, and lose redness more quickly under retail display than steaks from cattle fed DRC, likely due to changes in fatty acid content.

Effects of Temperature and Wetness Duration on the Sporulation of Phomopsis viticola on Infected Grape Canes

2012 ◽  
Vol 13 (1) ◽  
pp. 27
Author(s):  
Daniel J. Anco ◽  
Laurence V. Madden ◽  
Michael A. Ellis
Keyword(s):  
Repeated Measures ◽  
Absolute Magnitude ◽  
Environmental Data ◽  
Spore Density ◽  
Phomopsis Viticola ◽  
Repeated Measures Design ◽  
Preliminary Model ◽  
Split Plot ◽  
Effects Of Temperature ◽  
Rain Events

In 2008, research was initiated to examine effects of temperature and wetness duration on the sporulation of Phomopsis viticola on infected grape canes and to determine effects of interrupted wetness duration on sporulation. To determine effects of temperature (T) and wetness duration (WD) on sporulation, a split-plot experimental design was used, with T (5, 12, 15, 18, 20, 22, 25, 28, and 35°C) assigned to whole-plots and WD (11, 23, 35, 47, and 71 h) assigned to sub-plots. Linear and nonlinear mixed models were fitted to the data. Lower and upper limits of sporulation were found to be at 5 and 35°C, respectively. Optimum sporulation was near 22°C, and sporulation increased with increasing WD. Of the examined models, a generalized Analytis Beta model fit the data best. To determine effects of wetness interruption (IWD), a split-plot was used, with T (12, 15, and 20°C) assigned to whole-plots and IWD (0, 2, 4, 8, 12, and 24 h) assigned to sub-plots. Generally, sporulation declined with increasing IWD. An IWD of 12 h or more resulted in significantly and substantially less sporulation compared to the control (0 h IWD). Using a repeated-measures design, spore density and environmental data were measured in the vineyard during and following individual rain events; a preliminary model predicted the temporal trend in spore density within the vineyard fairly well (R2 = 0.719), although absolute magnitude of sporulation could not be predicted. Accepted for publication 27 April 2012. Published 23 July 2012.

scholarly journals Alternative Merchandising Strategy of the Beef Top Round

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
K. J. Puga ◽  
J. B. VanBuren ◽  
J. A. Nasados ◽  
B. J. Buseman ◽  
P. D. Bass ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shear Force ◽  
Thiobarbituric Acid ◽  
Fiber Direction ◽  
Color Analysis ◽  
Statistical Analysis System ◽  
Color Uniformity ◽  
Retail Display ◽  
Tbars Values ◽  
Analysis System

ObjectivesThe study objectives were to compare the deep (D) vs. superficial (S) portions of the beef top round (NAMI #169A PSO1), semimembranosus (SM) muscle, for tenderness, lipid oxidation, and color.Materials and MethodsTo simulate the retail setting, USDA Choice top rounds (n = 12) were purchased from a commercial food distributer and delivered to the University of Idaho Meat Science Laboratory under refrigeration. Top rounds were aged for 21 to 24 d from their pack date prior to removing the SM for subsequent analysis. Four steaks were cut from each SM proximally to distally. To account for steak location, steaks were systematically assigned to one of the following analyses; Warner-Bratzler Shear Force (WBSF) measurement, lipid oxidation using the Thiobarbituric Acid Reactive Substances (TBARS) method, subjective and objective color analysis on the whole steak to calculate color uniformity (two-toning), and subjective and objective color of a steak separated into D and S portions. The separating cut was made approximately two inches from the superficial edge of the steak. After cutting, WBSF steaks were cooked on clamshell grills to an internal temperature of 71°C. Steaks were then chilled overnight before 6 cores were sheared perpendicular to the muscle fiber direction on a WBSF machine. Steaks were sampled and evaluated for TBARS on Days 0 and 4 of retail display, while color was evaluated subjectively and objectively on Days 0, 1, 2, 3, and 4 of retail display. Steaks used for TBARS and color analysis were placed on white Styrofoam trays, overwrapped with an oxygen permeable PVC film, and displayed in a glass-fronted retail display case at 3°C for 4 d to simulate retail display. Data were analyzed using the mixed models procedure of the Statistical Analysis System (SAS Institute, Inc., Cary, NC) and significance was determined at P < 0.05.ResultsMean Warner-Bratzler shear force values were lower (P = 0.0012) in the S (4.2 kg) than the D (5.2 kg) portion of the SM. On Day 0, D and S portions had similar TBARS values (0.172 vs. 0.118 mg MDA/kg Meat); yet, by Day 4, the D portion had substantially greater TBARS values than the S portion (0.497 vs. 0.194 mg MDA/kg Meat; treatment × day of retail display interaction, P < 0.0001). The D portion was lighter (higher L*; P < 0.0001) colored than the S portion. Furthermore, the D portion became less red compared to the S portion during simulated retail display (treatment × day of retail display interaction; P < 0.0001). The whole steak had greater levels of two-toning initially, as well as throughout the 4 d of retail display, compared to the D and S portions (treatment × day of retail display interaction; P < 0.0001). Therefore, cutting top round steaks into a D and S portion would result in the steaks being more uniform in color. Additionally, the S portion has longer shelf-life as well as improved tenderness compared to the D portion.ConclusionIn conclusion, the S portion may be able to generate a premium compared to the whole steak at the retail level because of its superiority in color to the D portion and more uniform color compared to the whole steak.

scholarly journals Correlation Among Ground Beef Lipid Content, Color, and Lipid Oxidation Over a 7-Day Simulated Retail Display Period

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. M. Wang ◽  
S. Huang ◽  
S. Chalupa-Krebzdak ◽  
S. M. Vasquez Mejia ◽  
B. M. Bohrer
Keyword(s):  
Lipid Oxidation ◽  
Lipid Content ◽  
Pearson Correlation ◽  
Subcutaneous Fat ◽  
Meat Products ◽  
Ground Beef ◽  
Soxhlet Extraction ◽  
Color Temperature ◽  
Retail Display ◽  
Tbars Values

ObjectivesGround beef is more susceptible to lipid oxidation compared to whole muscle beef cuts. This is due to its smaller particle size and greater surface area, which makes the meat products more prone to be exposed to various environmental factors during production. The objective of this study was to determine the relationships among ground beef lipid content, instrumental color, visual discoloration, and lipid oxidation over a 7d simulated retail display period.Materials and MethodsBeef inside rounds (IMPS #168) from the right sides of steer carcasses (n = 63) were collected from a commercial processing facility and delivered to the U of Guelph Meat Science Laboratory for further analyses. Each inside round was trimmed of all subcutaneous fat and connective tissue, and then fabricated into ground beef patties (113 g/patty) at two targeted fat addition levels (no added fat and 25%). Lean ground beef (no added fat) was made by grinding cubes of inside round muscle through a Sirman Master 90 Y12 meat grinder (Sirman USA, Franklin Park, IL). Regular ground beef (25% added fat) was made by grinding cubed round muscle with an additional 25% subcutaneous fat that originated from the rib primal of the same carcass. For the simulated retail shelf life study, 2 crust frozen patties (crust frozen for 1 h to improve packaging ability) were placed on a Styrofoam meat tray with a soaker pad and overwrapped with PVC film. In total, there were 4 trays of patties per ID (2 trays/targeted fat level). Trays were placed under two LED lights (52 W, 1850 lumens, color temperature of 4000K, 1612.5 to 2152 lux) at 4°C and the locations on shelves were changed every 24 h. Minolta L*, a*, b* color and subjective surface discoloration were evaluated every 24 h for 7 d. Lipid peroxidation of patties before and after the retail display was estimated using thiobarbituric reactive substances (TBARS; mg MDA/g fat). Lipid content of patties was quantified using Soxhlet extraction with petroleum ether. Summary statistics and Pearson correlation coefficients were determined using the PROC CORR procedure of SAS. Correlations were regarded as weak at r < |0.35|, moderate at |0.36| ≤ r ≤ |0.67|, and strong at r ≥ |0.68|.ResultsLipid content in the 126 ground beef samples evaluated in this study ranged from 3.47% to 30.43% (16.30% ± 6.18%). A moderate and significant correlation was observed between lipid content and change in TBARS values (r = –0.59, P < 0.0001). Similarly, an increase in lipid content is moderately correlated with a decrease in a* values (r = –0.58, P < 0.0001) and an increase in surface discoloration after a 7d display period (r = 0.53, P < 0.0001). Δ TBARS values was weakly correlated with Δ L* (r = 0.24, P < 0.01), Δ a* (r = 0.11, P = 0.25), and visual discoloration (r = –0.16, P = 0.09). Finally, Δ a* was strongly correlated with surface discoloration values at d7 (r = –0.76, P < 0.0001).ConclusionAn increase of lipid content in ground beef had a moderate association with decreased redness, greater surface discoloration, and less change in lipid oxidation over a 7d simulated retail display period. Color values were not great predictors of lipid oxidation values and trained technicians often equated visual discoloration in beef to a deviation from the desired cherry red color.

Lifestyle intervention using modified BASNEF model in hypertension management (Preprint)

2020 ◽  
Author(s):  
Resti Tito Villarino ◽  
Christopher Arcay ◽  
Maria Concepcion Temblor
Keyword(s):  
Lifestyle Intervention ◽  
Repeated Measures ◽  
Intervention Program ◽  
Phase 1 ◽  
Management Technique ◽  
Enabling Factors ◽  
Educational Models ◽  
Stroke Risk Factor ◽  
Repeated Measures Design ◽  
Lifestyle Intervention Program

BACKGROUND Hypertension is a serious health issue and a major cardiovascular disease and stroke risk factor. In hypertensive patients, various health educational models have been used to improve their lifestyle, but the findings are inconsistent. OBJECTIVE The study assessed the effects of a lifestyle intervention program using modified Beliefs, Attitude, Subjective Standards, Enabling Factors (BASNEF) model among non-adherent hypertensive respondents in relation to the introduction of a lifestyle intervention program in the management of hypertension. METHODS This is a quantitative quasi-experimental research particularly utilizing a repeated-measures design of within-subjects approach on the 50 non-adherent patients diagnosed with essential hypertension at Moalboal, Cebu, Philippines in 2019. The respondents received five sessions of trainings based on modified BASNEF model. The Morisky Medication Adherence instrument was used. The first phase included a demographic questionnaire and the last phase comprised the evaluation of the program. Frequencies, percentages, means and standard deviations for descriptive statistics while t-test, repeated measures, ANOVA, and Pearson product moment correlation for inferential statistics. RESULTS The result indicated that the phase 1 mean (146.5) of the systolic readings differ significantly from the phase 4 mean (134.92) of the systolic readings. However, since these two means came from phases that were not consecutive, the result, as a whole, did not show a significant decrease or change when analyzed chronologically from one phase to the next. CONCLUSIONS The study has established that BASNEF model approach can be an effective BP management technique.

Effectiveness of a Care Delivery Model for High-Need Older Adults in Communities

2020 ◽  
pp. 104973152098235
Author(s):  
Kuei-Min Chen ◽  
Hui-Fen Hsu ◽  
Li-Yen Yang ◽  
Chiang-Ching Chang ◽  
Yu-Ming Chen ◽  
...  
Keyword(s):  
Older Adults ◽  
Repeated Measures ◽  
Comparison Group ◽  
Care Delivery ◽  
Intervention Group ◽  
Community Dwelling ◽  
Delivery Model ◽  
Positive Effects ◽  
Repeated Measures Design ◽  
Care Delivery Model

Purpose: This study aimed to test the effectiveness of High-Need Community-Dwelling Older Adults Care Delivery Model (HCOACDM) in Taiwan. Methods: A cluster randomized controlled trial with repeated measures design was conducted in eight community care centers, involving 145 high-need older adults who were assigned to the intervention group or comparison group. The HCOACDM was provided over 6 months. Functional ability, quality of life, depressive symptoms, and health care and social service utilizations were measured at baseline, at 3 months, and 6 months into the intervention. The participants’ satisfaction was measured at the end of 6-month intervention. Results: Positive effects were shown on all variables in the intervention group at both the 3-month and 6-month intervals (all p < .05). The intervention group had a higher satisfaction with care delivery than the comparison group ( p < .05). Discussion: The promising findings supported a long-term implementation of the HCOACDM as applicable and beneficial.

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