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J E Dobson

Publications and source records attributed to J E Dobson.

6 recordsLinked to original sources
PubMed1989

Trends in maxillofacial injuries in war-time (1914-1986).

In view of evidence of increasing ophthalmic injury in modern warfare we examined available data for evidence of any changes in the incidence of head and neck injuries since 1914. Although data concerning maxillofacial injuries were available for only five of 26 conflicts, we could find no evidence of increasing incidence of head and neck injury. Overall mean incidence of head and neck injury was 16%; greater than expected in terms of random wounding and the proportion of whole body surface area (12%). Data from the Falklands Campaign and Northern Ireland indicate that 3-8% of all casualties sustained middle or lower third fractures of the facial skeleton. Specialists who have expertise in maxillofacial surgery therefore remain an indispensable part of casualty care in modern warfare. Terrorist activity appeared to give rise to more head and neck injury than either rural attack or minor or major conventional war.

Blast Injuries↗
PubMedDate not supplied

Determination of fish flesh content in frozen coated fish products (modification of AOAC Official Method 971.13): Collaborative Study.

An intralaboratory collaborative study evaluated a modified version of AOAC Official Method 971.13 for determining the fish flesh content (FFC) in frozen coated fish products by comparing it with the on-line method. Eleven collaborators analyzed 36 products (a total of 6336 test samples). Each product targeted one of 4 percent fish flesh (PFF) levels (35, 50, 65, and 80). Products were manufactured from one of 3 raw materials (fillet blocks, minced blocks, and natural fillets) and processed in one of 4 forms (sticks, portions, formed portions, and fillets) and one of 4 styles (raw breaded, batter-dipped, precooked, and fully cooked). Each "official" test sample was tracked through the processing system and weighed (1) before battering and/or breading and, depending on product style, before frying; and (2) after battering and/or breading and, depending on product style, after frying; so that it served as its own control. These weights were used to calculate actual percent fish flesh (APFF) and considered to be generated by the on-line method. Collaborators weighed official test samples (1) before scraping; and (2) after scraping. These weights were used to calculate determined percent fish flesh (DPFF) and considered to be generated by the modified AOAC method. APFF and DPFF were the primary data for statistical analysis. Recoveries ranged from 71.75 to 106.40%. Repeatability (method precision indicator for a single collaborators) relative standard deviation (RSDr) values ranged from 1.04 to 8.37%. Corresponding reproducibility (method precision indicator among collaborators) relative standard deviation (RSDR) values ranged from 1.41 to 11.95%. The DPFF mean was lower than the APFF mean for 30 (83.3%) of 36 products. For 29 of these 30 products, the differences between method means (APFF minus DPFF) ranged from 0.38 to 6.51%. For the remaining product within this group (C/06, fillet blocks, fully cooked portions), the difference between method means was 21.73%. For the remaining 6 (16.67%) of 36 products, the DPFF mean was greater than the APFF mean. The differences between method means ranged from -0.03 to -2.76%. RSD values were considered acceptable (i.e., RDSr < 9% and RSDR < 12%) for all products studied. The modified method for determining FFC in frozen coated fish products has been adopted first action to replace AOAC Official Method 971.13.

Animals↗
PubMedDate not supplied

A precollaborative study of weight determination methods for quick frozen shrimp.

A precollaborative study compared the accuracy and precision of official AOAC methods with other selected methods for determining net weight of IQF-glazed shrimp and block-glazed shrimp, assessed the ruggedness of the methods with respect to changes in the levels of the factors under study, and selected candidate methods for use in a collaborative study. Methods tested for determining deglazed (frozen) net weight of IQF-glazed shrimp were (1) AOAC Method 963.18 and (2) the Water Bath Dip Method. Methods tested for determining thawed net weight of IQF-glazed shrimp were (1) AOAC Method 967.13, (2) Modified AOAC Method(mnb) 967.13, (3) Modified AOAC Method(pb) 967.13, (4) the Codex Method, (5) the Air Thaw Method, and (6) Modified AOAC Method 963.18. The same methods except Modified AOAC Method 963.18 were tested for determining thawed net weight of block-glazed shrimp. A total of 864 0.45 kg (1 lb), 0.90 kg (2 lb), and 1.35 kg (3 lb) IQF-glazed shrimp test samples and 234 2.25 kg (5 lb) block-glazed shrimp test samples were collected. During sample preparation, test samples were subjected to either water with or without sodium tripolyphosphate (STP). During deglazing (IQF-glazed shrimp only) and/or thawing, test samples were allocated in a factorial design to assess the effects of STP presence (no STP and STP), sieve mesh sizes (2.83 and 2.38 mm; 0.11 and 0.09 in.), and sieve diameters (20 and 30 cm; 8 and 12 in.). During weighing, test samples were further allocated to a sequence of weighing procedures designed to assess the effects of using sieve weights (dry and wet) in combination with paper towel use (no and yes) and tared pan weights when calculating determined net weights. On the basis of the results of this precollaborative study, Modified AOAC Method(pb) 967.13 and the Air Thaw Method seem to be the best methods to determine net weight of IQF-glazed and block-glazed shrimp. Therefore, to validate method choices in the collaborative study, the authors recommend analysis of IQF-glazed shrimp and block-glazed shrimp test samples, each prepared with or without STP, by Modified AOAC Method(pb) 967.13 and the Air Thaw Method. To fulfill AOAC requirements, IQF-glazed shrimp and block-glazed shrimp test samples, each prepared with or without STP, must be analyzed by official methods: AOAC Method 963.18 (IQF-glazed shrimp only) and AOAC Method 967.13. During testing, sieve mesh size will be either 2.83 or 2.38 mm (0.11 or 0.09 in.), sieve diameter will be limited to 30 cm (12 in.), and weighing procedure will be limited to tared pan.

Animals↗