\r\n\tThe objective of this book is to provide a state-of-the-art review of the use of timber in building construction from various perspectives, including manufacturing, fabrication, modeling, design, and construction of residential and other types of buildings. Of special interest will be contributions related to new developments in timber technologies, design, construction, testing, sustainability, LCA, building envelope, and the performance of timber buildings in natural and man-made hazard conditions.
",isbn:"978-1-83768-263-8",printIsbn:"978-1-83768-262-1",pdfIsbn:"978-1-83768-264-5",doi:null,price:0,priceEur:0,priceUsd:0,slug:null,numberOfPages:0,isOpenForSubmission:!0,isSalesforceBook:!1,isNomenclature:!1,hash:"356565153fc7e43f1bf0cb7ba5e7b28a",bookSignature:"Prof. Ali M. Memari",publishedDate:null,coverURL:"https://cdn.intechopen.com/books/images_new/12057.jpg",keywords:"Wood, Lumber, Timber Industry, Home Building, Glue-Laminated Wood, Cross-Laminated Timber, Plywood, Fire Resistance, Sustainability, Fabrication, Panelized/Modular, Material Properties",numberOfDownloads:null,numberOfWosCitations:0,numberOfCrossrefCitations:null,numberOfDimensionsCitations:null,numberOfTotalCitations:null,isAvailableForWebshopOrdering:!0,dateEndFirstStepPublish:"May 31st 2022",dateEndSecondStepPublish:"June 28th 2022",dateEndThirdStepPublish:"August 27th 2022",dateEndFourthStepPublish:"November 15th 2022",dateEndFifthStepPublish:"January 14th 2023",dateConfirmationOfParticipation:null,remainingDaysToSecondStep:"2 months",secondStepPassed:!0,areRegistrationsClosed:!1,currentStepOfPublishingProcess:3,editedByType:null,kuFlag:!1,biosketch:"Dr. Memari is a Professor and Bernard and Henrietta Hankin Chair in Residential Building Construction in the Departments of Architectural Engineering and Civil and Environmental Engineering. During his 30 years of teaching in structural engineering, his research focused on the behavior of structural, architectural, and enclosure components of residential and commercial buildings under natural hazard loading and environmental conditions. He has published over 300 publications.",coeditorOneBiosketch:null,coeditorTwoBiosketch:null,coeditorThreeBiosketch:null,coeditorFourBiosketch:null,coeditorFiveBiosketch:null,editors:[{id:"252670",title:"Prof.",name:"Ali",middleName:null,surname:"M. Memari",slug:"ali-m.-memari",fullName:"Ali M. Memari",profilePictureURL:"https://mts.intechopen.com/storage/users/252670/images/system/252670.jpg",biography:"Dr. Memari is a Professor and Bernard and Henrietta Hankin Chair in Residential Building Construction in the Departments of Architectural Engineering and Civil and Environmental Engineering at Penn State, and Director of The Pennsylvania Housing Research Center. 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\n
1. Introduction
\n
As the most abundant biomaterial on earth, cellulose has received enormous attention due to its wide applications in different fields, such as packaging [1], drug delivery [2], cosmetics [3], textiles [4], membranes [5], bioengineering [6], and electronics [7]. Cellulose has some outstanding advantages, including low cost, non-toxicity, good mechanical properties, and excellent biodegradability and biocompatibility [8]. However, cellulose is lack of thermoplasticity and shows poor dimensional stability and crease resistance. Due to the high crystallinity and presence of a large amount of intra- and inter-molecular hydrogen bonding, cellulose is difficult to be dissolved in common solvents [9]. Different solvent systems have been proposed to dissolve cellulose, including N,N-dimethylacetamide (DMAc)/lithium chloride (LiCl) [10], dimethyl sulfoxide (DMSO)/tetrabutylammonium fluoride (TBAF) [11], N,N-dimethylformamide (DMF)/dinitrogen tetroxide (N2O4) [12], N-methyl morpholine-N-oxide (NMMO) [13], alkali/urea aqueous [14], and ionic liquids [15]. The existence of three hydroxyl groups in each anhydroglucose repeating unit makes cellulose an active material to develop various derivatives via etherification [16], esterification [17], amination [18], carboxylation [19], carbanilation [20], acetylation [21], grafting [22], sulfation [23], and silylation [24]. It is worth noting that the hydroxyl group in the 6 position of cellulose is most reactive, followed by the hydroxyl groups at 2 and 3 positions. The degree of substitution (DS) indicated the substituted number of hydroxyl group in anhydroglucose unit (AGU).
\n
Cellulose graft copolymers, which combine cellulose and grafted side chains in one macromolecule can open new opportunities toward developing novel bio-based materials with tunable properties. Cellulose graft copolymers can be achieved with grafting-to, grafting-through, and grafting-from strategies [25]. Among these methods, the grafting-from strategy is the most effective route for designing cellulose graft copolymers from thermoplastics to thermoplastic elastomers. Atom transfer radical polymerization (ATRP) [26, 27], reversible addition-fragmentation chain transfer (RAFT) [28, 29] polymerization, and nitroxide-mediated polymerization (NMP) [30, 31] are well-established controlled radical polymerizations (CRPs) that can be performed to prepare cellulose-based copolymers with well-defined structures and narrow molecular weight distributions in both heterogeneous and homogeneous conditions. This chapter summarizes recent advances that have been made in cellulose-based thermoplastics and elastomers from native cellulose via homogeneous CRPs.
\n
\n
\n
2. Cellulose graft copolymers via homogeneous CRPs
\n
\n
2.1 Atom transfer radical polymerization (ATRP)
\n
ATRP is the most used grafting method to prepare graft copolymers with cellulose-based macroinitiators and transition-metal catalysts. In general, the macroinitiators can be prepared by substituting the hydroxyl groups on cellulose backbone with chlorine or bromine-contained compounds. As shown in Figure 1, the macroinitiators, cellulose 2-bromopropionate (Cell-Bp), cellulose 2-bromoisobutyrylate (Cell-BiB), and cellulose chloroacetyl (Cell-ClAc) can be synthesized by reacting cellulose with 2-bromopropiomyl bromide, 2-bromoisobutyryl bromide, and chloroacetyl chloride in 1-allyl-3-methylimidazolium chloride (AMIMCl), 1-allyl-3-methylimidazolium chloride (BMIMCl) or DMAc/LiCl solution [32, 33, 34, 35, 36, 37] under homogeneous conditions. The solubility of cellulose-based macroinitiator is strongly related to the DS of acylation, which can be adjusted by the molar ratio of acylating agent/AGU and reaction time [35, 38, 39, 40]. Therefore, it is flexible and convenient to prepare cellulose graft copolymers with controlled grafting density. Different solvents have been utilized as the media to synthesize cellulose graft copolymers via ATRP, including DMF, DMSO, 1,4-dioxane, AMIMCl, and BMIMCl. Moreover, varied catalyst systems, such as copper(I) chloride/2,2′-bipyridine (CuCl/bpy), CuCl/tris(2-(dimethylamino)ethyl)amine) (CuCl/Me6TREN), copper(I) bromide/bpy (CuBr/bpy), CuCl/N,N,N′,N″,N″-pentamethyldiethylenetriamine (CuCl/PMDETA), CuBr/PMDETA, CuBr/ethylenediamine, and CuBr/diethylenetriamine (CuBr/DETA), have been reported to control the grafting polymerization initiated by cellulose macroinitiator. During polymerization, the attached bromine or chlorine groups on cellulose macroinitiators can undergo a reversible redox process with metal catalysts and thus form active radicals to react and propagate with monomers. The active radicals can capture the halide ions from the oxidized metal complex to form activators and dormant halide species which can be reactivated. When polymerization is finished, the resultant cellulose graft copolymer can be obtained by removing the metal catalyst and precipitating into a poor solvent.
\n
Figure 1.
Illustration for the synthesis of cellulose-based macroinitiators.
\n
ATRP can be performed to synthesize different kinds of thermoplastics and elastomeric polymers due to its high tolerance. As displayed in Figure 2, a variety of vinyl and acrylate monomers, including methyl methacrylate (MMA) [33, 35, 37, 41, 42, 43, 44], N-isopropylacrylamide (NIPAM) [45, 46, 47, 48], 2-methacryloyloxyethyl phosphorylcholine (MPC) [32], styrene (St) [35, 42], n-butyl acrylate (BA) [44], tert-butyl acrylate (tBA) [49, 50], 4-vinylpyridine (4-VP) [49, 51], acrylamide (AM) [40], 3-ethyl-3-methacryloyloxy-methyloxetane (EMO) [12], N,N-dimethylamino-2-ethyl methacrylate (DMAEMA) [34, 52], N,N-dimethylacrylamide (DMA) [40, 53, 54, 55], 2-(diethylamino)ethyl methacrylate (DEAEMA) [56], poly(ethylene glycol) methyl ether acrylate (PEGA) [57], isoprene [36, 58, 59], ethylene glycol dimethacrylate (EGDMA) [60], soybean oil-based methacrylates (SOM1 and SOM2) [61], lauryl methacrylate (LMA), and dehydroabietic ethyl methacrylate (DAEMA) [62], have been grafted from cellulose via homogeneous ATRP to develop novel cellulose graft copolymers.
\n
Figure 2.
Monomers have been used to prepare cellulose graft copolymers via ATRP strategy in homogeneous conditions.
\n
Thermoplastics and elastomers are essential polymeric materials in our daily life, and they are commercially available and can be used in diverse areas, such as household goods, clothing, packaging, auto parts, electronics, sensors, drug delivery, seals, foods, and tissue engineering [63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73]. Cellulose is an interesting natural polymeric material with high strength and durability. The marriage of cellulose and synthetic polymers can promote the development of novel thermoplastics and elastomers with excellent thermal and mechanical properties. Cellulose chains can be used as rigid backbones to design high-performance elastomers. As shown in Figure 3, Cell-g-P(BA-co-MMA) copolymer thermoplastic elastomers (TPEs) or cross-linked Cell-g-PI brush polymer elastomers (CBPs) were fabricated in our group via activators regenerated by electron transfer for atom transfer radical polymerization (ARGET ATRP) or combination of ARGET ATRP and activators regenerated by electron transfer for atom transfer radical coupling (ARGET ATRC) [44, 58]. The design concept of cellulose graft elastomers is to graft soft rubbery random polymer matrixes from cellulose backbones, and these rigid backbones can act as minority physical cross-linking points to significantly enhance the macroscopic mechanical properties of resultant elastomer materials. The tensile strength, extensibility, and elasticity can be systematically tuned by adjusting the composition and molecular weight of the grafted side chains during polymerization. ARGET ATRP was selected because of the relatively low catalyst concentration and simple purification process. Such kind of multigraft architectures can bring up huge impacts on developing new-generation sustainable thermoplastics and elastomers by elaborate molecular design with renewable resource derived monomers [74, 75].
\n
Figure 3.
(a) Illustration for synthesis of Cell-g-P(BA-co-MMA) as TPEs via ARGET ATRP (adapted with permission from Ref. [44]). (b) Design concept of CBPs via ARGET ATRP and subsequent ARGET ATRC (adapted with permission from Ref. [58]).
\n
Novel renewable polymers derived from resources have opened the door for sustainable science and engineering. Plant oils, which can be produced from different plants, such as palm, coconut, sunflower, olive, soy, and peanut, are typical natural resources for the chemical industry [76]. By reacting with (meth)acryloyl chloride or methacrylate anhydride, plant oils can be transformed into polymerizable monomers for free radical polymerization. Recently, two soybean oil-based sustainable monomers, SOM1 and SOM2, were designed and used by Wang and coworkers to produce Cell-g-P(SOM1-co-SOM2) copolymers via ATRP [61]. By changing the molar ratios of SOM1/SOM2 during grafting polymerization, the glass transition temperatures (Tgs) of resultant cellulose graft copolymers varied from 40.7 to −0.7°C. For comparison purpose, they also synthesized linear P(SOM1-co-SOM2) copolymers as counterparts via free radical polymerization. However, the Tg values are located in the range from −6.9 to 30.6°C, which were much lower than the values of corresponding graft counterparts. In cellulose graft copolymers, the chain mobility of P(SOM1-co-SOM2) side chains was significantly reduced due to the presence of rigid cellulose backbones and hydrogen bonding formed by hydroxyl groups on cellulose and amide groups on side chains. These transparent Cell-g-P(SOM1-co-SOM2) films show different mechanical behaviors from thermoplastics to elastomers, depending on the composition of grafted chains and cellulose content. The incorporation of cellulose as the backbone in graft copolymers could significantly enhance the tensile strength and Young’s modulus, since the corresponding linear counterparts showed much poorer mechanical properties. The combination of two kinds of distinct natural resources, cellulose and soy oils, is a promising area for developing fantastic biomaterials. Moreover, cellulose graft copolymers can also be used as templates for the synthesis of diverse one-dimensional (1D) nanocrystals with precisely controlled dimensions and compositions, including plain nanorods, core-shell nanorods, and nanotubes. In this work, cellulose-based bottlebrush-like block copolymers synthesized by sequential ATRP were applied as amphiphilic unimolecular nanoreactors to develop well-defined nanorod materials, which can find various applications in electronics, optics, sensors, optoeletronics, catalysis, and magnetic technologies [49].
\n
It is convenient to graft polymers with apparently opposite physical properties by grafting from strategy via ATRP and thus to form self-induced nanostructures in bulk or in solutions. As shown in Figure 4, cellulose-g-polyisoprene (Cell-g-PI) composed of flexible and hydrophobic polyisoprene (PI) grafts and rigid and hydrophobic cellulose backbone synthesized via ATRP can be self-organized into core-shell nanostructures by a simple solvent-evaporation process [36]. In the past two decades, stimuli-responsive molecular brushes composed of a backbone and densely grafted side chains, which are sensitive to small external changes, such as pH, temperature, and ionic strength, have received increased attention due to their unique stimuli-responsive properties [77]. Cellulose-based polymeric micelles can be applied in drug deliveries by introducing functional polymers with good environmental sensitivities, hydrophilicity, and biocompatibility, such as poly(N-isopropylacrylamide) (PNIPAM) [45, 46, 47, 48], poly(4-vinylpyridine) (P4VP) [51], poly(N,N-dimethylamino-2-ethyl methacrylate) (PMDAEMA) [34], and poly(2-(diethylamino)ethyl methacrylate) (PDEAEMA) [56].
\n
Figure 4.
(a) Schematic illustration of the synthesis of Cell-g-PI by ATRP and (b) fabrication of Cell-g-PI core-shell nanoparticles with a PI core and cellulose shell (adapted with permission from Ref. [36]).
\n
\n
\n
2.2 Reversible addition-fragmentation chain transfer (RAFT) polymerization
\n
RAFT polymerization is an alternative method to synthesize well-defined and narrow distributed polymers with complex topological architectures by choosing a proper chain transfer agent (CTA). RAFT polymerization can be conducted without using any metal catalyst, and thus it is convenient and easy to purify the resultant polymers, which is the biggest advantage over ATRP. To date, only limited attention has been paid to cellulose graft copolymers through homogeneous RAFT polymerization in the literature [78, 79, 80, 81]. The combination of cellulose and RAFT polymerization can provide new opportunities for graft copolymers, especially those that could not be synthesized directly via ATRP strategy. Recently, our group designed a novel cellulose-based macromolecular chain transfer agent by introducing a trithiocarbonate derivative with dodecyl as stabilizing group on cellulose backbone from Cell-BiB for the synthesis of Cell-g-P(BA-co-AM) copolymers as strong materials from thermoplastics to elastomers via RAFT polymerization [82]. As shown in Figure 5, the bromine groups on Cell-BiB can be substituted by reacting with 1-dodecanethiol, carbon disulfide (CS2), and triethylamine (TEA) in DMSO. This Cell-CTA is versatile and suitable for a lot of monomers, and the DS of Cell-CTA can be manipulated by changing the molar ratios of above chemical reagents. AM and BA were chosen as the rigid and soft segments in the grafted side chains. PAM can provide reversible physical network structure in the cellulose graft copolymers. The N▬H and C=O groups in AM units can form strong self-complementary hydrogen bonds, and they are distributed homogeneously in the polymer matrix, leading to the strong and tough elastomer materials. Inspired by this work, we propose that high-performance cellulose graft copolymer can be accessed by introducing other supramolecular interactions into the matrix as reversible physical networks, such as metal-ligand coordination, π-π stacking, and host-guest complexation.
\n
Figure 5.
Illustrations for the synthesis of Cell-CTA, Cell-g-P(BA-co-AM) copolymer, and the self-complementary hydrogen bonding in the cellulose graft copolymer (adapted from Ref. [82]).
\n
\n
\n
2.3 Nitroxide-mediated polymerization (NMP)
\n
NMP is the first and easiest CRP technology controlled by a reversible termination mechanism between the nitroxide moieties and growing propagating macroradicals. A wide range of monomers, including acrylates, styrene derivatives, vinylpyridines, acrylonitrile, acryl acid, acrylamide derivatives, cyclic ketene acetals, and miscellaneous, can be polymerized via NMP to develop well-defined polymers [31]. The primary advantage of NMP is the absence of post-treatment since no catalyst or bimolecular exchange is needed during the polymerization. However, the higher polymerization temperatures and lower polymerization rates limit the wide applications of NMP. To the best of our knowledge, only one study reported the synthesis of cellulose graft copolymers through homogeneous NMP strategy started from microcrystalline cellulose [83]. In this work, pretreated cellulose was dispersed in anhydrous tetrahydrofuran and reacted with 2-bromoisobutyryl bromide and pyridine to prepare Cell-BiB. As shown in Figure 6, Cell-BiB could react with 4-hydroxy-2,2,6,6-tetramethylpiperidin-1-oxyl (TEMPOL) in DMF in the presence of sodium hydride (NaH) to obtain functionalized cellulose (Cell-TEMPOL). At first, PS was grafted from cellulose backbone with Cell-TEMPOL as macroinitiator in the absence of any catalyst to produce Cell-g-PS. Cell-g-(PMMA-b-PS) copolymer was synthesized by chain extension of above Cell-g-PS via the second NMP. Such kind of cellulose graft block copolymers may be applied as reinforcing agents, packing materials, and membrane materials. More efforts can be made in the future by grafting functional block polymers from cellulose via NMP to design novel stimuli-responsive hybrid materials with excellent macroscopic mechanical properties.
\n
Figure 6.
Schematic illustration for the synthesis of Cell-g-PS and Cell-g-(PMMA-b-PS) copolymers through NMP technique.
\n
\n
\n
\n
3. Perspective
\n
CRPs are versatile and robust techniques to develop well-defined cellulose graft copolymers as novel thermoplastic and elastomers with desired properties for particular application demands. As the most adopted technique for cellulose graft copolymers, conventional ATRP suffers from the limitation of removing metal catalysts from the resultant products, which may cause undesired toxicity and coloration. Recently, new advances in ARTP have been reported, and metal-free ATRP has been developed to synthesize narrowly distributed polymers with well-defined structures by using photoredox organic catalysts under light irradiation instead of metal catalysts [84, 85, 86]. This new strategy can greatly promote the design and preparation of cellulose graft copolymers for different application fields. Cellulose graft copolymers show improved properties compared to the linear counterparts due to their unique molecular architectures, and the macroscopic performance of cellulose graft copolymers is affected by the degree of polymerization of cellulose backbone, the grafting density (the average number of grafts per anhydroglucose unit), the degree of polymerization, and distribution of grafts. Various block and random copolymers have been grafted from cellulose via CRPs as described above. However, as exhibited in Figure 7a, heterograft and graft-on-graft architectures with cellulose as backbone remain unreported, and these interesting graft copolymers can be synthesized by the combination of RAFT polymerization and ATRP, ring-opening polymerization (ROP) and ATRP or ROP and RAFT polymerization.
\n
Figure 7.
(a) Heterograft and graft-on-graft architectures of cellulose graft copolymers. (b) Sustainable monomers derived from different bioresources.
\n
Due to the increased attention paid on biomass-derived thermoplastics and elastomers, it becomes necessary and desirable to explore new monomers, which can be synthesized from bioresources, including lignins, terpenes, plant oils, rosin acids, and coumarins. For instance, bioresources, 7-hydroxyl-4-methylcoumarin, vanillin, guaiacol, and oleyl alcohol, can be used to synthesize sustainable monomers by reacting with acryloyl chloride, methacryloyl chloride or methacrylate anhydride as shown in Figure 7b. Among these monomers, 7-acryloyloxy-4-methylcoumarin (AMC), 7-methacryloyloxy-4-methylcoumarin (MMC), acrylated vanillin (AV), methacrylated vanillin (MV), acrylated guaiacol (AG), and methacylated guaiacol (MG) can be utilized as rigid segments, while oleyl acrylate (OA) and oleyl methacrylate (OM) can be utilized as soft segments in the graft copolymers. Though there has been considerable progress, it is still challenging to achieve breakthroughs for the development of cellulose graft copolymers with ultra-strong mechanical properties comparable to commercial petroleum-based products. The marriage of cellulose and novel bio-based monomers via CRPs can provide a variety of opportunities for sustainable materials ranging from thermoplastics to elastomers, and these fascinating materials can find a pyramid of applications in our daily life in the near future.
\n
\n
Acknowledgments
\n
This work was supported by the National Natural Science Foundation of China (Grants 51603199 and 21776049) and China Postdoctoral Science Foundation (Grant 2017M622629).
\n
Conflict of interest
The authors declare no conflict of interest.
\n',keywords:"cellulose, graft copolymers, controlled radical polymerization, thermoplastics, elastomers",chapterPDFUrl:"https://cdn.intechopen.com/pdfs/69302.pdf",chapterXML:"https://mts.intechopen.com/source/xml/69302.xml",downloadPdfUrl:"/chapter/pdf-download/69302",previewPdfUrl:"/chapter/pdf-preview/69302",totalDownloads:928,totalViews:0,totalCrossrefCites:1,totalDimensionsCites:4,totalAltmetricsMentions:0,introChapter:null,impactScore:1,impactScorePercentile:58,impactScoreQuartile:3,hasAltmetrics:0,dateSubmitted:"May 8th 2019",dateReviewed:"August 30th 2019",datePrePublished:"September 28th 2019",datePublished:"February 26th 2020",dateFinished:"September 28th 2019",readingETA:"0",abstract:"This chapter is concerned with the recent progress in cellulose-based thermoplastic plastics and elastomers via homogeneous controlled radical polymerizations (CRPs), including atom transfer radical polymerization (ATRP), reversible addition-fragmentation chain transfer (RAFT) polymerization, and nitroxide-mediated polymerization (NMP). The first section is a brief introduction of cellulose and cellulose graft copolymers. The second section is recent developments in cellulose graft copolymers synthesized by CRPs. The third part is a perspective on design and applications of novel cellulose-based materials. The combination of cellulose and CRPs can provide new opportunities for sustainable materials ranging from thermoplastics to elastomers, and these fascinating materials can find a pyramid of applications in our daily life in the near future.",reviewType:"peer-reviewed",bibtexUrl:"/chapter/bibtex/69302",risUrl:"/chapter/ris/69302",book:{id:"9319",slug:"thermosoftening-plastics"},signatures:"Feng Jiang, Fenfen Wang, Chenqian Pan and Yanxiong Fang",authors:null,sections:[{id:"sec_1",title:"1. Introduction",level:"1"},{id:"sec_2",title:"2. Cellulose graft copolymers via homogeneous CRPs",level:"1"},{id:"sec_2_2",title:"2.1 Atom transfer radical polymerization (ATRP)",level:"2"},{id:"sec_3_2",title:"2.2 Reversible addition-fragmentation chain transfer (RAFT) polymerization",level:"2"},{id:"sec_4_2",title:"2.3 Nitroxide-mediated polymerization (NMP)",level:"2"},{id:"sec_6",title:"3. Perspective",level:"1"},{id:"sec_7",title:"Acknowledgments",level:"1"},{id:"sec_10",title:"Conflict of interest",level:"1"}],chapterReferences:[{id:"B1",body:'Spence KL, Venditti RA, Rojas OJ, Habibi Y, Pawlak JJ. The effect of chemical composition on microfibrillar cellulose films from wood pulps: Water interactions and physical properties for packaging applications. Cellulose. 2010;17:835-848. DOI: 10.1007/s10570-010-9424-8\n'},{id:"B2",body:'Amin MCIM, Ahmad N, Halib N, Ahmad I. Synthesis and characterization of thermo- and pH-responsive bacterial cellulose/acrylic acid hydrogels for drug delivery. Carbohydrate Polymers. 2012;88:465-473. 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DOI: 10.1039/C9GC00138G\n'}],footnotes:[],contributors:[{corresp:"yes",contributorFullName:"Feng Jiang",address:"jiangf@gdut.edu.cn",affiliation:'
School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, Guangdong, China
School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, Guangdong, China
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1. Introduction
The poultry industry has witnessed significant improvements over the past several decades achieving higher market weight with improved feed efficiency, thus reducing production cost. During the past 60 years, the amount of time and quantity of feed per pound of meat required to reach broiler market weight had been reduced by 50% [1]; furthermore, according to the National Chicken Council [2], modern broiler chickens can achieve market weight 16 days earlier with 35% higher weight compared to the 1960s broiler chicken. These improvements have resulted from a combination of genetic improvement and progress in nutrition and poultry management.
The U.S. is considered the world’s largest producer of poultry meat; the U.S. provides approximately 17% of the global poultry meat output, followed by Brazil and China, mainly dominated by broiler meat followed by turkey meat and a small fraction for other poultry meat. The production and consumption of poultry meat have increased rapidly worldwide and are expected to continue to grow [3] due to its relatively low price compared to other meats, the absence of cultural or religious obstacles, and its dietary and nutritional properties as it has lower fat, cholesterol, and sodium content [4] with an increased preference of white chicken meat [5, 6].
Additionally, consumers have shifted from the consumption of whole chicken toward portioned (especially breast fillets) and further processed products [7, 8]. These changes were driven by the need for convenience with meal preparation in a fast-paced industrialized era and meeting consumer preference of specific carcass parts. The poultry industry has responded to these changing demands by further enhancing genetic selection for increased breast yield, faster growth rate, and improved feed efficiency. Meanwhile, feed cost has increased, and ethanol production has forced producers to use alternative feed ingredients such as the distiller\'s dried grains with solubles (DDGS) produced as byproducts of ethanol production. However, since the selection of broiler chickens initially focused on increasing growth performance and improving body composition [9], this has led to indirect and often deleterious effects on meat quality traits, such as excessive deposition of abdominal fat, the formation of which represented the inefficient use of feed [10, 11]. Coincidently, several studies have shown an increased incidence of abnormalities, mainly in breast muscles [12, 13]. In the early 1980s, Wight and Siller [14] recognized an abnormal condition in the pectoralis minor, in which the muscle is basically “suffocated” leading to ischemic necrosis; this condition known as deep pectoral muscle myopathy is only the first in a list of fast-growth-related muscle abnormalities that eventually affect meat quality and its functional properties.
In poultry meat, appearance and texture have been considered the two most important attributes responsible for initial consumer meat evaluation and final product acceptance [15], so consumers are expected to reject meat with observed defects such as bruises and hemorrhages. Several appearance defects have been reported in the poultry industry, such as pinking of raw and cooked meat, bone darkening, red/bloody discoloration, white striping, wooden breast, spaghetti meat, and pale, soft, exudative appearance of breast meat. However, many of the underlying causes of appearance defects have not been fully explained. Understanding the structural organization of the muscle fibers and physiology can help in explaining some of these defects.
2. Overview of skeletal muscle structure
The basic structural unit of a muscle has been defined as the muscle fiber, which is constituted of several myofibrils (contractile units). Each muscle fiber is surrounded by a connective tissue called the endomysium; muscle fibers are then grouped into fascicles and surrounded by another layer of connective tissue called the perimysium. Then, the whole muscle is made up of a group of fascicles and surrounded by epimysium that connected the muscle to bones. Collagen is the major constituent of these connective tissues. These connective tissues influenced muscle development and subsequent meat quality.
Skeletal muscles growth was achieved by increasing the size of preexisting muscle fibers (hypertrophy). The number, size, and type of fibers vary with the function and anatomical location of the muscle. Meat quality is also affected by these factors. A muscle that contained high proportion of oxidative fibers tends to have red color due to a greater amount of myoglobin (e.g., thigh muscles) as compared to glycolytic fibers, which tended to appear white in color, which affected the appearance of muscle/meat (e.g., chicken breast muscle). Glycolytic fibers are larger and have lower rate of protein turnover. Therefore, the white muscles are larger and more efficient. In poultry, genetic selection for increased breast yield resulted in pale breast meat color in broilers [16], ducks [17], and turkeys [18], which could result in poor meat quality.
Collagen is the most abundant protein in the body and in connective tissues. The structure of collagen supports its function of providing strength to muscle and other tissues with more than 20 different types of collagen identified in vertebrates [19]. Glycine constitutes about one-third of all the amino acids found in collagen, while proline, which has been classified as an imino acid, and its analog hydroxyproline also constituted about one-third of all amino acids in collagen [20]. Lysine has been considered to be another constituent of collagen where both proline and lysine are covalently modified to hydroxyproline and hydroxylysine, respectively. A collagen molecule (tropocollagen) is composed of three left-handed polypeptide helices coiled around each other to form a right-handed supercoil where glycine is found at every third residue [19].
The strength of the collagen fibrils is due to the covalent bonds formed between and within tropocollagen triple helices, where collagen is cross-linked by lysine side chains that contribute to the strength of the collagen in meat, which has an essential role in the development of meat tenderness [21]. Furthermore, in a recent study, it has been shown that muscle with spaghetti meat abnormality had an altered immunoreactivity to specifically procollagen type III (precursor of collagen type III) suggesting a possible defect in the collagen turnover and synthesis process [22], while Sanden et al. [23] reported that spaghetti meat has poorly packed thin, loose, and immature collagen fiber bundles.
2.1 Conversion of muscle to meat
The process of converting muscle to meat in poultry starts immediately upon sacrificing the bird. Exsanguination results in blood/oxygen supply removal, during which the muscle tries to maintain its functions even after oxygen depletion through the anaerobic glycolysis of its glycogen reserves to produce adenosine triphosphate (ATP), but in the absence of blood supply to remove waste, the accumulated heat and lactic acid in the muscle decreases the pH. Owing to ATP depletion, the muscle remains contracted due to actin and myosin binding that leads to muscle stiffness (rigor mortis). This marks the onset of rigor mortis and the conversion of muscle to meat, where muscle proteins start to denature due to high temperature and low pH. Temperature and pH are the main postmortem factors influencing meat quality through affecting the onset and progression of rigor mortis and subsequent resolution [24, 25, 26, 27]. During resolution, the proteolysis of Z-disk proteins takes place, and myofibrillar proteins degrade into myofibrillar fragments by proteolytic enzymes that affect meat tenderness. In chickens, the process of converting muscle to meat has been found to start immediately after slaughter and be resolved within 2–4 h. The extent of meat tenderization postmortem could be altered by the conditions under which the meat is processed. Factors include temperature and chilling duration, deboning time, postchill aging/holding duration, and marination.
2.2 Poultry meat quality
Meat quality is a collective term used to describe the indicators of a meat product wholesomeness and freshness, such as color, texture, flavor, pH, and juiciness. The two most important quality attributes for poultry meat are appearance and texture since they influence the initial consumer selection of a product as well as final satisfaction [15]. Appearance quality attributes include skin color, meat color, and appearance defects such as bruises and hemorrhages. Any deviation from a normal appearance would result in meat product rejection, subsequently leading to consumer complaints. Despite the importance of these quality attributes, the poultry grading system used is still based on aesthetic attributes, such as conformation, presence or absence of carcass defects, bruises, missing parts, and skin tears, without taking into consideration the functional properties of meat [28], which have been important for the further processing industry that was mainly interested in the functional properties of meat; the importance of incorporating functional properties and quality indicators is becoming increasingly important as the recent muscle myopathies not only affect consumer acceptance based on appearance but also the quality of further processed meat manufactured using meat with such defects.
Many factors influence poultry meat quality, including sex, strain, age, environmental factors, exercise, diet, and processing practices mainly focused on chilling, deboning time, marination, and electrical stunning [29, 30, 31, 32].
Another important quality attribute that influences customer perception is the tenderness of the meat. This attribute comes second after appearance; consumers usually correlate acceptable appearance with better quality and tenderness. Tenderness development is a function of myofibrillar protein denaturation, connective tissue content, and juiciness. Deboning time, age, and strain are some of the major factors that affect poultry meat tenderness [31, 33]. Lyon and Lyon [34] reported that as the time before deboning increased from 0 to 24 h postmortem, consumer acceptability of the meat texture increased, with fillets deboned at 0 and 2 h postmortem considered tough by a consumer panel, and samples deboned at 6 and 24 h postmortem considered slightly tender to moderately tender. Liu et al. [35] reported a decreased shear force of chicken breast as deboning time increased from 2 to 24 h postmortem. Similar results were also reported by Cavitt et al. [33].
Furthermore, Mehaffey et al. [8] reported that fillets deboned 2 or 4 h postmortem from broilers raised to 7 weeks were significantly tougher than those raised to 6 weeks, indicating that age affected tenderness when deboning was performed shortly after harvest. Northcutt et al. [31] reported that breast fillets harvested at less than 2 h postchill aging were tenderer when taken from broilers slaughtered at 42 or 44 days of age than those harvested from birds 49 or 51 days of age, irrespective of any sex effect. On the other hand, Young et al. [36] reported that females had greater fillet yields than males.
Connective tissue content has been reported to increase with age and is correlated with tenderness; as mentioned earlier, collagen is the most abundant protein in the body, making up the majority of the connective tissue proteins [37, 38]. In young broilers (6–8 weeks), it is expected that connective tissue would not affect tenderness since mature cross-links should have not yet formed between tropocollagen molecules, which are the structural units of the collagen fibril. On the other hand, the contraction of myofibrillar protein, which depends upon time and rate of rigor mortis development after the bird is sacrificed, is related to processing rather than intrinsic factors [15]. Furthermore, tenderness, indirectly associated with connective tissue, is one of the quality attributes that are negatively affected by the emerging muscle myopathies emphasizing the importance of further investigating and attempting to mitigate the negative impacts.
Another important meat quality attribute is meat juiciness, or water-holding capacity, which refers to the ability of raw meat to retain its inherent water during force application and/or processing [39]. Water in muscle has been divided into three general types: bound, immobilized, and free. Bound water is held tightly via myofibrillar protein charges and represents 4–5% of water in muscle [39, 40]; it is resistant to freezing and could only be removed by severe drying processes, not including conventional cooking [41]. Immobilized water is found within the muscle ultrastructure (within the space between actin and myosin), but it is not bound to myofibrillar proteins as in the case of bound water. Immobilized water accounts for the largest portion of muscle-bound water (88–95%). Finally, free water is held within muscle by weak capillary forces [42].
2.3 Poultry meat color
Poultry has been determined to be the only species known to have muscles/parts with apparent differences in color, as meat from poultry has been classified as either white or dark. In chicken, fresh raw breast meat is expected to have a pale pink color, while the raw thigh and leg meat are darker and redder. Meat color plays a significant role in consumer purchase decisions [43, 44, 45]. Consumers tend to associate color with flavor, tenderness, safety, storage time, nutritional value, and satisfaction level [46], and as an indicator of freshness and wholesomeness.
Meat color is what the human eye sees as light is reflected from the meat surface. Poultry meat absorbs most blue and green color spectra and reflects most of the yellow, orange, and red color spectra, which is what the human eye perceives.
The most commonly used colorimetric scale is the CIE Lab [47], even though other color scales have been used, such as the Hunter L, a, b, and YXZ space. However, the accuracy of these instruments has depended upon thickness, background color, and illuminant wavelengths [48, 49].
The CIE Lab system components measures include L* that refers to lightness and has a range from 0 to 100 (black to white), component a* had a range from –60 to +60 (green if negative to red if positive), and b* has the same range as a* (blue if negative to yellow if positive) [50, 51]. Another more recent system used for color measurement is the computer vision system, which has been shown to give reproducible results with the ability to measure the color of the entire sample instead of specific spots, as has been the case with widely used colorimeters [52]; in fact, Tomasevic et al. [53] recommended using computer vision program as a superior approach for poultry color determination.
Meat color is mainly related to the myoglobin pigment present in the muscle fibers. Myoglobin consists of a protein (globin) and a nonprotein heme ring, which has an iron molecule in its center. Iron can bind one of several ligands (e.g., oxygen, carbon monoxide, and nitric oxide) on its sixth coordination site. The forms of myoglobin (deoxymyoglobin, oxymyoglobin, carboxymyoglobin, and metmyoglobin) differ depending upon the ligand bound to iron and on the redox state of the iron. Thus, myoglobin and iron states are the two main ways through which meat color changes.
Myoglobin (or deoxymyoglobin) has a red-purple color in its nature when not bound to any ligands; the state of myoglobin changes to oxymyoglobin when oxygen is present and to carboxymyoglobin when carbon dioxide is present. In both the forms, the color is bright red (bloom), and iron is in the reduced ferrous form (Fe++). The oxidation of myoglobin changes the form to metmyoglobin and the iron to the oxidized ferric form (Fe+++), which has a brown color. These myoglobin color changes are reversible; however, if heat-treated, metmyoglobin becomes denatured and color changes irreversibly to grayish-brown. Curing with nitrites/nitrates causes an irreversible color change to red color that, upon heating, converts to pink. The replacement of iron with zinc results in a stable red color of myoglobin due to the formation of Zn-protoporphyrin IX (ZPP), which has been shown to give Parma ham its stable, bright red color [54, 55]. Within a chicken carcass, chicken breast muscles are mainly composed of white fibers (glycolytic) that have low myoglobin content. Thus, breast meat appears white, while thigh muscles are composed of red fiber (oxidative) and appears darker. Fleming et al. [56] reported a myoglobin concentration of 0.16 and 0.30 mg/g in broiler breast and thigh muscles, respectively. Furthermore, Miller [57] said a lower myoglobin content of 0.01 and 0.40 mg/g in white and dark meat of 8-week-old broilers, respectively.
Froning [58] classified the factors influencing meat color into three main categories (Table 1). Smith et al. [59] investigated the effect of age, diet (carbohydrate source), and feed withdrawal on broiler meat color by slaughtering birds each day from 42 to 45 and 49 to 52 days of age with a carbohydrate source that was either corn, milo, or wheat, with feed withdrawal times of either 0 or 8 h. Color was not affected by age. Still, feed withdrawal increased fillet lightness (L*) from an average of 46.1 to 48.9, decreased redness (a*) from 4.1 to 3.1, and increased yellowness (b*) from 2.8 to 3.7. Fillets from the birds fed the wheat diet were lighter than fillets from the corn or milo fed birds. The milo diet resulted in redder fillets than corn or wheat diets, while the corn diet produced more yellow fillets than milo or wheat diets.
Heme pigments
Myoglobin, hemoglobin, cytochrome c, and their derivatives
In addition to meat color, skin color has been considered a critical quality attribute, mainly in a whole carcass and skin-on cuts sale. The color of poultry skin has varied from cream-colored to yellow. This variation is primarily the result of genetic variation and natural pigments in feed. Birds had differed in their ability to deposit the black melanin pigment in the epidermis and dermis layers of the skin and varied in their ability to deposit carotenoids from the feed as the combinations of different amounts of melanin and carotenoids produced different skin colors. However, in commercial strains, the ability to deposit melanin has been eliminated through genetic selection. Different skin colors as adopted from [60] are illustrated in Table 2.
Skin color
Dermis
Epidermis
White
None
None
Black
Melanin
Melanin
Yellow
None
Xanthophyll
Green
Melanin
Xanthophyll
Blue (Slate)
Melanin
None
Table 2.
Combination of possible skin colors due to dietary xanthophyll deposition in epidermis or melanin production in either dermis or epidermis [60].
However, considerable variation in color and discoloration of poultry meat has occurred and remains of great concern for the industry. Discoloration may occur in the entire muscle or only in a portion of a muscle due to bruising or broken blood vessels [58]. Possible poultry color defects are presented in Table 3.
Defect
Description
Possible causes
Bruises and hemorrhages
Classic bruises, pin-point blood spots in meat, blood accumulation along bones and in joints
The pinking of cooked white meat has been an undesirable color defect found in poultry; its occurrence was noticed sporadically and has negatively influenced consumer purchasing decisions (Maga, I994). According to Maga [61], pink color might have resulted from the presence of high levels of myoglobin that were not completely denatured during heat processing, incidental nitrate/nitrite contamination either in feed or water or during processing. The presence of carbon monoxide and nitric oxide gases in oven gas while roasting has caused pink color on the surface of turkey meat, with carcasses from younger turkeys more susceptible than older ones [62]. The proposed mechanism for pink color development of fully cooked is related to the ligands to which the denatured myoglobin was bound, such as amino acids, denatured proteins, and nitrogen-containing compounds that form denatured hemochromes globin. Therefore, depending on the ligand to which the denatured heme will bind, different pink shades would result.
Binding of nitric oxide to myoglobin from preslaughter contamination (feed and water and gases from the truck exhaust) or during/after processing (processing water, ice, spice mix, and oven gas) has formed the pink nitric oxide myoglobin that, upon cooking, was converted to pink nitrosohemochrome. Furthermore, carbon monoxide binding to myoglobin has led to pink carboxymyoglobin developing upon cooking in oven gases or during irradiation.
Cooking meat harvested from birds before rigor mortis resolution could also cause pink color when meat is cooked when pH was higher than 6.0. At this high pH, myoglobin is not denatured, and cytochrome C (electron transport protein), which is heat stable, increases and contributes to the delayed denaturation of myoglobin since cytochrome C is still able to deliver electrons to myoglobin. Ahn and Maurer [63] showed that a pH above 6.4 leads to binding of myoglobin and hemoglobin with most naturally present ligands, such as histidine, cysteine, methionine, nicotinamide, and solubilized proteins, which leads to pink color of the meat. At high pH, amino acids and protein ligands can donate electrons to Fe, resulting in stable pink ferrohemochrome. High pH also reduces the susceptibility of meat pigments and lipids to oxidation resulting in a cooked pink color [64].
2.4.2 Bone darkening or discoloration
Bone darkening has been described as a dark reddish brown or black discoloration on the surface of bone and muscle adjacent to the bone after cooking. The darkening was due to bone marrow passing from inside the bone onto the bone surface and adjacent tissue, usually after freezing the meat [65, 66] and after cooking of the frozen meat [67]. Lyon and Lyon [30] described the variation in bone discoloration due to different preparation methods (precook, freeze, and reheat). They found that freezing before cooking increased the severity of discoloration more than cooking followed by freezing and reheating. Lyon et al. [65] demonstrated that meat and bone darkening of thigh pieces was related to pigment migration from the femur to muscle tissue. The commercial further processing industry has reported that redness was usually accompanied by blood in bone-in chicken carcasses and parts, which consumers could reject as the product appears undercooked and unsafe for consumption [59].
The migration of pigments from the femur to muscle tissues has created darkening that was more prevalent in younger birds since their bones were less calcified, were more porous, and had more red marrow than older birds. The epiphysis of long bones in older birds is more calcified than young birds, so the pigment is more difficult to escape from bones onto surrounding tissue. However, bone darkening only affects the appearance and not the organoleptic properties of the meat product [67].
Smith and Northcutt [59] studied discoloration prevalence in commercially fully cooked breasts, thighs, and drumsticks from various market sources. They speculated that about 11% of products could face consumer complaints or rejection since they were severely discolored. Furthermore, cooking chicken breast samples with bone marrow collected from femurs increased the darkness and redness of both raw and cooked broiler meat [68].
2.4.3 Red discoloration of white meat
Red and/or bloody discoloration of poultry meat, raw or cooked, has been a chronic yet sporadic problem for the poultry industry. Raw breast meat with red discoloration is objectionable to many customers, and cooked white or dark meat with red defect is unacceptable to consumers due to the perception that it is undercooked. Red discoloration of white meat is closely related to bone darkening but with higher redness. Little research has been available concerning this red discoloration defect in poultry meat [59]. According to Smith and Northcutt [66], bone marrow is an effective inducer of red, bloody discoloration in breast meat samples. In a previous investigation conducted concerning the color of different parts of chicken, Lyon et al. [65] reported that the initial color of breast was lighter and less red than thighs because breasts had a lower proportion of total bone area to muscle mass, fewer large, calcified bones, a lower proportion of blood vessels per muscle mass (less hemoglobin), or lower myoglobin content than thighs or drums [66].
The bright red color development has been investigated in Parma ham, where this north Italian traditional dry-cured ham “Prosciutto di Parma (Parma ham)” has been made from only the legs of fattened pigs and was salted with sea salt, dried, and matured over 1 year [69]. It was initially postulated that sea salt used was contaminated with nitrate/nitrite. However, that was later investigated, and results showed that this pigment was also formed in a nitrate/nitrite-free environment and that endogenous enzymes as well as microorganisms were involved in this pigment formation [54, 55]. These results suggested that the bright red color in Parma ham is caused by Zn-protoporphyrin IX (ZPP), in which the iron in heme was substituted by zinc heme separated from the native heme protein. Investigations on this lipophylic myoglobin derivative showed that it was a stable red pigment that increased with aging [70]. This process has now been patented for producing red pigments for food use that were heat-stable [71]. The addition of salt accelerated the reaction and increased redness [72]. The process has also occurred in live animals, including humans, as lead poisoning and iron deficiency caused an increase of ZPP in blood as zinc replaced the iron in hemoglobin. The level of ZPP can be evaluated with a simple screening test using a hematofluorometer. The measurement of ZPP has been used with ducks to test for lead poisoning [73]. An increased ZPP/heme ratio indicates that Zn has replaced Fe in the heme, thus changing the color of hemoglobin and myoglobin. Based on findings in Parma ham, ZPP may be responsible for the red discoloration in poultry meat, which could be formed in myoglobin found in muscles or hemoglobin stored in bone marrow. Thus, ZPP leaking out of the bones could cause the increased stable redness observed in white meat.
2.4.4 Green discoloration
Green discoloration of live muscles, raw meat, and cooked deli products can be produced by various mechanisms that lead to condemnation by the industry and consumers. In live muscles, green muscle disease (deep muscle myopathy) is caused by the lack of blood supply to the deep pectoral muscle that results in the death of the muscle fibers, thus giving the muscle a green appearance. The bruising of live birds has caused a rupture of blood capillaries and blood accumulation under the skin or in the meat. The color of the bruise subsequently developed over time and turned either yellow or green depending upon heme degradation. Using lactic acid as a decontamination approach resulted in the greening of chicken skin color [74]. The irradiation of fresh beef and pork meat has been thought to affect the stability of iron in the myoglobin and cause the breakdown of the porphyrin molecule and/or the formation of sulfmyoglobin that caused green pigments to appear [75].
In cooked meat, contamination with microorganisms such as Pseudomonas fluorescens has produced a shiny transparent greenish exudate on the meat surface due to microbial degradation of the heme pigment. In sausage-type products, the presence of green rings is an indicator of microbial contamination where the microorganisms oxidized the heme pigment before applying thermal treatment.
Iridescence, which is the appearance of a green-orange color on the surface of meat products such as deli meat, is mainly associated with the meat surface microstructure that could be interpreted as a color diffraction problem related to the ability of certain muscles to split the white light into its component. Thus, the reflection of the meat surface would appear in green-orange. If a sharp knife was used to cut the meat, the smooth surface resulting from the cut causes this color diffraction, but if a dull knife was used instead, this problem would be eliminated.
3. Existing and emerging muscle myopathies
3.1 Breast muscle myopathy
Deep pectoral muscle myopathy, also known as green muscle disease and Oregon disease, was first identified in turkeys [76] and later in broiler breeders [77] and 7-week-old broiler chickens [78]. This disease affected the wing elevating muscle (M. supracoracoideus or pectoralis minor) and was characterized by the death of the muscle (tenders) but did not cause the death of the bird. Dead muscle decay, while the bird was still alive, resulted in the appearance of a yellowish-green color due to the breakdown of hemoglobin and myoglobin to bile salts; muscle myopathy could affect just one (unilateral) or both (bilateral) pectoralis minor muscles. Since affected tenders were located deep in the breast, this defect resulted in consumer complaints when the carcasses were sold as a whole.
The pectoralis minor muscle is confined in a tight space between the sternum and the pectoralis major muscle (large breast fillet). It is also encased in a rigid fibrous sheath that restricts any increase in muscle volume in response to any physiological changes caused by muscle exercise such as wing-flapping [79] which requires increased blood flow to supply the oxygen and nutrients needed by the muscles. The incidence of green muscle disease has also been reported to be higher in high yielding crosses, especially males.
On the other hand, the incidence of focal pectoral myopathy has increased, and it has been associated with increased growth rate and muscle size [12, 80]. Further investigation is required to determine the causes of this muscular defect since focal myopathy has an even more detrimental effect on the poultry industry. It has affected the pectoralis major muscle leading to consumer complaints and industry economic loss.
3.2 Pale, soft, and exudative-like condition in poultry muscles
The incidence of pale, soft, and exudative (PSE) meat has been well-documented in swine, where meat has a very light gray color, soft texture, and cannot hold water [81, 82]. This condition has been associated with heavy muscling [83]. In poultry, similar PSE characteristics have been reported in turkey meat [84, 85], chickens [86, 87], and ostriches [88]. However, it is more difficult to distinguish and identify these characteristics in poultry meat compared to pork. This condition has been referred to as PSE since characteristics were similar to PSE in pork, which is misleading since both conditions were not exactly the same. Poultry researchers have preferred to refer to the condition in poultry as “PSE-like” or “Pale poultry muscle syndrome” [86, 89]. The PSE and PSE-like conditions are detrimental to the industry profitability since it affects important meat quality attributes involved in the production of value-added products and further processed meat. Affected muscles have been reported to lose their rheological properties and become unable to hold water. For example, mortadella prepared with PSE-like chicken meat has reduced water-holding capacity, altered texture, diminished emulsion stability, and required additives to restore the functional properties of normal meat [90]. In addition, poultry processors have been concerned with the appearance of PSE-like meat in fresh tray packs. The pale color affected color uniformity within the package and, thus, consumer acceptance. The occurrence of PSE-like in poultry meat has been believed to be the result of accelerated postmortem glycolysis (rapid pH decline), while the carcass was still warm [91]. In poultry, normal pH values at 15 min postmortem (pH15) are around 6.2–6.5 [92, 93], whereas normal ultimate pH (pHu) values are approximately 5.8 [60, 88, 94]. If the pH15 value is low (below 6.0) when the muscle is still warm, the proteins are subject to denaturation, which leads to a decreased water-holding capacity and a lighter color of the meat.
The reasons for PSE-like condition have remained unclear, but up to 30% of broiler breast meat and up to 40% of turkey breast meat have shown this defect in commercial processing plants [95, 96, 97]. Furthermore, it has been reported that the occurrence of PSE-like meat in birds may be affected by alteration to the intracellular calcium homeostasis caused by a mutation in the ryanodine receptor gene, which is different from the ryanodine receptor gene in swine, and also depends upon the several aspects of preslaughter and postslaughter management practices [98, 99]. It is thought that the application of “snow chilling” with carbon dioxide intensified meat quality abnormalities [100]. In addition, other factors have been thought to contribute to this problem, such as heat stress during the finisher period or the preslaughter period [86], and stress and struggling before slaughter [101].
Differentiating PSE-like meat from normal meat has been based on the instrumental or visual assessment of color lightness (L*). However, the cutoff value for classifying meat as PSE-like has differed among researchers. Petracci et al. [102] considered an L* value of 56 as the cutoff, while Barbut [28, 103, 104] suggested classifying turkey breast meat as PSE-like when L* values were greater than 52 at 24 h postmortem. Fraqueza et al. [105] classified breast meat as PSE-like when the L* was greater than 50 and pHu was less than 5.8, while Woelfel et al. [106] used L* values greater than 54 in broilers as their standards.
Using L* per se as an indicator of PSE-like condition has not been considered accurate and could be misleading because several factors influence poultry meat color. Feed ingredients used in poultry have been reported to change breast meat color (e.g., wheat-based versus corn-based diets). In addition, it has been shown that genetic selection for increased growth and breast meat yield resulted in a marked increase in muscle fiber size [107, 108] with a shift toward a greater proportion of white fibers (glycolytic) and reduced dark fibers (oxidative), which produced meat that appears pale but still has a high pHu. Muscle thickness [48, 49] and color measurement position on the fillet [109] also affects color measurement. Therefore, color, pHu, and water-holding capacity should be considered when classifying poultry as PSE-like meat.
3.3 White striping, woody breast, and spaghetti meat
White striping, woody breast, and spaghetti meat can be collectively referred to as the myopathies of modern broiler. These nomenclatures were simply based on the appearance of the defective muscles. White striping is a condition described in broiler chickens and characterized by white striations parallel to the direction of muscle fibers on both breast fillets and thighs of broilers. White striping is considered to be an emerging issue by the poultry meat industry that could be associated with enhanced growth rate and heavier body weight in birds [110, 111, 112], especially in the age of 6–8 weeks [110], and higher fat content in broiler breast fillets [111]. The incidence of white striping was evaluated under commercial conditions, and the overall incidence in broiler breast meat was 12.0%, of which 3.1% had severe striping [113]. It is possible that the intense selection for rapid growth rate in birds could have accidentally been accompanied by the selection for inadequate capillary/fascial growth or muscle fiber defects leading to myopathic changes referred to as growth-induced myopathy [13], under which these three different myopathies can be classified.
The precise etiology of white striping has not been defined yet [114]; however, several speculations have been reported. In turkeys, Wilson et al. [80] reported that rapid growth rate may have led to the limited ability of muscle support systems leading to a condition called focal myopathy, which affected the major pectoral muscle.
Ischemia could also result from a rapid growth rate and lead to muscular damage in turkeys [115]. It is also possible that reduced oxygen supply to breast muscle resulted from lower capillary density in fast-growing chickens [116]. A higher growth rate could also lead to defective cation regulation in muscles leading to an increased sodium, potassium, magnesium, and calcium in muscle tissue [117]. An increased level of calcium in muscle tissue could initiate several tissue changes, including the activation of intracellular proteases or lipases resulting in myopathic changes [13, 118, 119, 120]. Kuttappan et al. [114] reported that breast fillets showing severe white striping had reduced protein content and myopathic lesions, while Petracci et al. [113] observed poor cohesion beneath the striation area.
Poultry producers started noticing and complaining about woody breast in the late 1990s [12, 121]. The woody breast muscle is usually characterized by increased firmness in all or parts of the pectoralis major muscle that can start in the live birds and can be detected by palpating the breast muscle. Sihvo et al. [121] reported that woody breast might result from fibrosis, which leads to an accumulation of interstitial connective tissue. This myopathy affects consumer acceptability and meat quality; even when trying to mitigate by diverting to further processed poultry products, woody breast meat is still required to be mixed with normal meat to maintain the quality of the further processed product [122, 123].
Spaghetti meat, or previously known as mushy breast, is the most recent emerging myopathy of breast meat in poultry. As the name implies, the breast muscle loses its structure and firmness. One distinct feature the spaghetti meat has that would differentiate it from white striping and woody breast is the loss of endomysial and perimysial connective tissue that compromises the fiber bundles cohesion, coupled with a loose connective tissue deposition [124] leading to the separation of the fascicles into “spaghetti” strings.
Sanden et al. [23] investigated the collagen of muscles with either woody breast or spaghetti meat abnormalities. They showed that collagen in woody breast muscle was a mix of thin and thick fibers, whereas spaghetti meat had thinner, fewer, and shorter. However, both myopathies generally resulted in a higher content in connective tissue (mainly in perimysium) compared to normal muscle.
Several researchers have investigated these myopathies to understand their etiology and effect on meat products quality [114, 121, 124, 125]. It is believed that cellular stress and hypoxia (ischemia) caused by muscle hypertrophy are the main triggering factors behind white striping and woody breast, in addition to being strapped within a relatively rigid connective tissue that limits the hypertrophy capabilities. However, what is interesting is that spaghetti meat, where the opposite issue is faced concerning connective tissue, started appearing. It is possible that geneticist, while trying to reduce the rigidness of the connective tissue, led to the emergence of the most recent abnormality of spaghetti meat, which is worth investigating in the future with poultry strain companies.
4. Nutrition and muscle myopathies
Researchers have investigated multiple factors that may have either contributed or helped in eliminating the emerging myopathies starting at different incubation conditions [126] all the way to management during growing [127, 128] and nutritional manipulations [129, 130, 131, 132, 133].
Several white muscle defects and myopathy have been reported. According to the literature, these problems spiked in the 1970s and 2000s concurrent with increased feed prices. It was suggested that producers were driven to use less expensive feed and use alternative feed ingredients (e.g., DDGS) to control costs. One significant consequence of feeding less expensive feed was that the essential amino acids (e.g., lysine and methionine) became a primary concern when formulating these diets, while the nonessential amino acids (e.g., arginine, glycine, and proline) were neglected despite their essential role in connective tissue formation, which may have contributed to the emerging of muscle defects as genetics for enhanced growth and muscle accretion were improved even further.
The spectacular advancements in genetics witnessed by the broiler industry have resulted in broilers with a higher growth rate, while the role of nutrition has become even more critical in supporting the increased growth demands of what may have become a relatively fragile animal. Profit-driven decisions about formulating feed in a least-cost manner while neglecting the essentiality of nonessential amino acids in nutrition would eventually be evidenced by increased condemnation at the processing plant and increased consumer complaints.
\n',keywords:"meat quality, nutrition, muscle myopathies, color, poultry",chapterPDFUrl:"https://cdn.intechopen.com/pdfs/81802.pdf",chapterXML:"https://mts.intechopen.com/source/xml/81802.xml",downloadPdfUrl:"/chapter/pdf-download/81802",previewPdfUrl:"/chapter/pdf-preview/81802",totalDownloads:43,totalViews:0,totalCrossrefCites:0,dateSubmitted:"November 23rd 2021",dateReviewed:"March 11th 2022",datePrePublished:"May 17th 2022",datePublished:null,dateFinished:"May 17th 2022",readingETA:"0",abstract:"The increased demand for poultry meat and the shift toward portioned and further processed products has been accompanied by genetic improvement and progress in nutrition and management to increase growth rates and improve feed efficiency. Animal protein continues to be the most demanded and expensive protein source worldwide. Poultry is an animal protein commonly accepted among different faith groups and relatively more affordable than other animal protein sources. In addition, poultry meat has lower fat, cholesterol, and sodium content compared to red meat. This review aims at summarizing the available information about skeletal muscle structure, conversion of muscle to meat and how it affects poultry meat quality, the different myopathies historically been identified and other emerging myopathies, then discussing how meat quality affects consumer perception and consumption trends, and finally discussing few of the proposed solutions to overcome the issues of decreased meat quality, including nutritional strategies.",reviewType:"peer-reviewed",bibtexUrl:"/chapter/bibtex/81802",risUrl:"/chapter/ris/81802",signatures:"Basheer Nusairat, Guillermo Tellez-Isaias and Rasha Qudsieh",book:{id:"11345",type:"book",title:"Broiler Industry",subtitle:null,fullTitle:"Broiler Industry",slug:null,publishedDate:null,bookSignature:"Dr. Guillermo Téllez, Dr. Juan D. Latorre and Ph.D. Yordan Martínez-Aguilar",coverURL:"https://cdn.intechopen.com/books/images_new/11345.jpg",licenceType:"CC BY 3.0",editedByType:null,isbn:"978-1-80355-328-3",printIsbn:"978-1-80355-327-6",pdfIsbn:"978-1-80355-329-0",isAvailableForWebshopOrdering:!0,editors:[{id:"73465",title:"Dr.",name:"Guillermo",middleName:null,surname:"Téllez",slug:"guillermo-tellez",fullName:"Guillermo Téllez"}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"}},authors:null,sections:[{id:"sec_1",title:"1. Introduction",level:"1"},{id:"sec_2",title:"2. Overview of skeletal muscle structure",level:"1"},{id:"sec_2_2",title:"2.1 Conversion of muscle to meat",level:"2"},{id:"sec_3_2",title:"2.2 Poultry meat quality",level:"2"},{id:"sec_4_2",title:"2.3 Poultry meat color",level:"2"},{id:"sec_5_2",title:"2.4 Poultry meat color defects",level:"2"},{id:"sec_5_3",title:"2.4.1 Pink discoloration of cooked white meat",level:"3"},{id:"sec_6_3",title:"2.4.2 Bone darkening or discoloration",level:"3"},{id:"sec_7_3",title:"2.4.3 Red discoloration of white meat",level:"3"},{id:"sec_8_3",title:"2.4.4 Green discoloration",level:"3"},{id:"sec_11",title:"3. Existing and emerging muscle myopathies",level:"1"},{id:"sec_11_2",title:"3.1 Breast muscle myopathy",level:"2"},{id:"sec_12_2",title:"3.2 Pale, soft, and exudative-like condition in poultry muscles",level:"2"},{id:"sec_13_2",title:"3.3 White striping, woody breast, and spaghetti meat",level:"2"},{id:"sec_15",title:"4. 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Effect of rapid rigor mortis processes on protein functionally in pectoralis major muscle of domestic turkeys. Journal of Animal Science. 1997;75:2106-2116'},{id:"B92",body:'Berri C, Debut M, Sante-Lhoutellier C, Arnould B, Boutten B, Sellier N, et al. Variations in chicken breast meat quality: A strong implication of struggle and muscle glycogen level at death. British Poultry Science. 2005;46:572-579'},{id:"B93",body:'Kijowski J, Niewiarowicz A. Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values. Journal of Food Technology. 1978;13:451-459'},{id:"B94",body:'Fletcher DL. Poultry meat color. In: Richardson RI, Mead GC, editors. Poultry Meat Science. UK: CABI Publishing; 1996. pp. 159-175'},{id:"B95",body:'Barbut S. Occurrence of pale soft exudative meat in mature turkey hens. British Poultry Science. 1997b;38:74-77'},{id:"B96",body:'Barbut S. Problem of pale soft exudative meat in broiler chickens. British Poultry Science. 1997a;38:355-358'},{id:"B97",body:'Zhang L, Barbut S. Effect of regular and modified starches on cooked PSE, normal and DFD chicken breast meat batters. Poultry Science. 2005;84:789-796'},{id:"B98",body:'Chiang W, Allison C, Linz J, Strasburg G. Identification of two αRYR alleles and characterization of αRYR transcript variants in turkey skeletal muscle. Gene. 2004;330:177-184'},{id:"B99",body:'Oda SHI, Nepomuceno AL, Ledur MC, Oliveira MCN, Marin SRR, Ida EI, et al. Quantitative differential expression of alpha and beta ryanodine receptor genes in PSE (Pale, Soft, Exudative) meat from two chicken lines: Broiler and layer. Brazilian Archives of Biology and Technology. 2009;52:1519-1525'},{id:"B100",body:'Wynveen EJ, Bowker BC, Grant AL, Demos BP, Gerrard DE. Effects of muscle pH and chilling on development of PSE-like turkey breast meat. British Poultry Science. 1999;40:253-256'},{id:"B101",body:'Ma RTI, Addis PB. The association of struggle during exsanguinations to glycolysis, protein solubility and shear in turkey pectoralis muscle. Journal of Food Science. 1973;38:995-997'},{id:"B102",body:'Petracci M, Bianchi M, Betti M, Cavani C. Color variation and characterization of broiler breast meat during processing in Italy. Poultry Science. 2004;83:2086-2092'},{id:"B103",body:'Barbut S. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Research International. 1993;26:39-43'},{id:"B104",body:'Barbut S. Estimating the magnitude of the PSE problem in poultry. Journal of Muscle Foods. 1998;9:35-49'},{id:"B105",body:'Fraqueza MJ, Cardoso AS, Ferreira MC, Barreto AS. Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse. Poultry Science. 2006;85:1992-2000'},{id:"B106",body:'Woelfel RL, Owens CM, Hirschler EM, Martinez-Dawson R, Sams AR. The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant. Poultry Science. 2002;81:579-584'},{id:"B107",body:'Guernec A, Berri C, Chevalier B, Wacrenier-Cere N, Le Bihan-Duval E, Duclos MJ. Muscle development, insulin-like growth factor-I and myostatin mRNA levels in chickens selected for increased breast muscle yield. Growth Hormone & IGF Research. 2003;13:8-18'},{id:"B108",body:'Remignon H, Gardahaut MF, Marche G, Ricard FH. Selection for rapid growth increases the number and the size of muscle fibers without changing their typing in chickens. Journal of Muscle Research and Cell Motility. 1995;16:95-102'},{id:"B109",body:'Goshaw DR, Marquette LP, Buttles TJ, Walters BS. Broiler breast meat color evaluation. In: Proc. XXI World’s Poultry Congress, Montreal, Canada. 2000'},{id:"B110",body:'Bauermeister LJ, Morey AU, Moran ET, Singh M, Owens CM, McKee SR. Occurrence of white striping in chicken breast fillets in relation to broiler size. Poultry Science. 2009;88(Suppl. 1):88'},{id:"B111",body:'Kuttappan VA, Brewer VB, Waldroup PW, Owens CM. Influence of growth rate on the occurrence of white striping in broiler breast fillets. Poultry Science. 2012a;91:2677-2685'},{id:"B112",body:'Kuttappan VA, Goodgame S, Bradley D, Mauromoustakos A, Hargis B, Waldroup P, et al. Effect of different levels of dietary vitamin E (dl-α-tocopherol acetate) on the occurrence of three degrees of white striping on broiler breast fillets. Poultry Science. 2012b;91:3230-3235'},{id:"B113",body:'Petracci M, Mudalal S, Bonfiglio A, Cavani C. Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens. Poultry Science. 2013;92:1670-1675'},{id:"B114",body:'Kuttappan VA, Shivaprasad HI, Shaw DP, Valentine BA, Hargis BM, Clark FD, et al. Pathological changes associated with white striping in broiler breast muscles. Poultry Science. 2013;92:331-338'},{id:"B115",body:'Sosnicki AA, Cassens RG, Vimini RJ, Greaser ML. Histopathological and ultrastructural alterations of turkey skeletal muscle. Poultry Science. 1991;70:349-357'},{id:"B116",body:'Hoving-Bolink AH, Kranen RW, Klont RE, Gerritsen CLM, de Greef KH. Fibre area and capillary supply in broiler breast muscle in relation to productivity and ascites. Meat Science. 2000;56:397-402'},{id:"B117",body:'Sandercock DA, Barker ZE, Mitchell MA, Hocking PM. Changes in muscle cell cation regulation and meat quality traits are associated with genetic selection for high body weight and meat yield in broiler chickens. Genetics, Selection, Evolution. 2009;41:8-15'},{id:"B118",body:'Jackson MJ, Jones DA, Edwards RHT. Experimental skeletal muscle damage: The nature of the calcium-activated degenerative processes. European Journal of Clinical Investigation. 1984;14:369-374'},{id:"B119",body:'Millay DP, Goonasekera SA, Sargent MA, Maillet M, Aronow BJ, Molkentin JD. Calcium influx is sufficient to induce muscular dystrophy through a TRPC-dependent mechanism. Proceedings of the National Academy of Science USA. 2009;106:19023-19028'},{id:"B120",body:'Mitchell MA, Sandercock DA. Spontaneous and stress induced myopathies in modern meat birds: A cause for quality and welfare concerns. Proceedings of the Australian Poultry Science Symposium. 2004;16:100-107'},{id:"B121",body:'Sihvo HK, Immonen K, Puolanne E. Myodegeneration with fibrosis and regeneration in the pectoralis major muscle of broilers. Veterinary Pathology. 2014;51:619-623'},{id:"B122",body:'Caldas-Cueva JP, Owens CM. Instrumental texture analysis of chicken patties elaborated with broiler breast fillets exhibiting Woody Breast characteristics. Poultry Science. 2018;97:4'},{id:"B123",body:'Sanchez Brambila G, Chatterjee D, Bowker B, Zhuang H. Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition. Poultry Science. 2017;96:3489-3494'},{id:"B124",body:'Baldi G, Soglia F, Mazzoni M, Sirri F, Canonico L, Babini E. Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers. Animal. 2018;12:164-173. DOI: 10.1017/S1751731117001069'},{id:"B125",body:'Petracci M, Soglia F, Madruga M, Carvalho L, Ida E, Estévez M. Wooden-breast, white striping, and spaghetti meat: Causes, consequences and consumer perception of emerging broiler meat abnormalities. Comprehensive Reviews in Food Science and Food Safety. 2019;18:565-583. DOI: 10.1111/1541-4337.12431'},{id:"B126",body:'Oviedo-Rondón EO, Velleman SG, Wineland MJ. The role of incubation conditions in the onset of avian myopathies. Frontiers in Physiology. 2020;11:545045. DOI: 10.3389/fphys.2020.545045'},{id:"B127",body:'Gratta F, Birolo M, Sacchetto R, Radaelli G, Xiccato G, Ballarin C, et al. Effect of feed restriction timing on live performance, breast myopathy occurrence, and muscle fiber degeneration in 2 broiler chicken genetic lines. Poultry Science. 2019;98:5465-5476'},{id:"B128",body:'Trocino A, Piccirillo A, Birolo M, Radaelli G, Bertotto D, Filiou E, et al. Effect of genotype, gender and feed restriction on growth, meat quality and the occurrence of white striping and wooden breast in broiler chickens. Poultry Sciences. 2015;94:2996-3004'},{id:"B129",body:'Guetchom B, Venne D, Sonia C, Chorfi Y. Effect of extra dietary vitamin E on preventing nutritional myopathy in broiler chickens. The Journal of Applied Poultry Research. 2012;21:548-555'},{id:"B130",body:'Joardar D, Livingston KA, Edens FW, Nusairat B, Qudsieh R, Livingston ML, et al. Effect of limestone particle size and potassium supplementation on growth performance, blood physiology, and breast muscle myopathy of male broiler chickens. Frontiers in Veterinary Sciences. 2020;7:603284. DOI: 10.3389/fvets.2020.603284'},{id:"B131",body:'Kuttappan VA, Manangi M, Bekker M, Chen J, Vazquez-Anon M. Nutritional intervention strategies using dietary antioxidants and organic trace minerals to reduce the incidence of wooden breast and other carcass quality defects in broiler birds. Frontiers in Physiology. 2021;12:663409. DOI: 10.3389/fphys.2021.663409'},{id:"B132",body:'Livingston ML, Ferket PR, Brake J, Livingston KA. Dietary amino acids under hypoxic conditions exacerbates muscle myopathies including wooden breast and white stripping. Poultry Science. 2019;98:1517-1527'},{id:"B133",body:'Meloche KJ, Fancher BI, Emmerson DA, Bilgili SF, Dozier WA. Effects of reduced digestible lysine density on myopathies of the Pectoralis major muscles in broiler chickens at 48 and 62 days of age. Poultry Science. 2018;97:3311-3324'}],footnotes:[],contributors:[{corresp:"yes",contributorFullName:"Basheer Nusairat",address:"bmnusairat@just.edu.jo",affiliation:'
Jordan University of Science and Technology, Jordan
'}],corrections:null},book:{id:"11345",type:"book",title:"Broiler Industry",subtitle:null,fullTitle:"Broiler Industry",slug:null,publishedDate:null,bookSignature:"Dr. Guillermo Téllez, Dr. Juan D. Latorre and Ph.D. Yordan Martínez-Aguilar",coverURL:"https://cdn.intechopen.com/books/images_new/11345.jpg",licenceType:"CC BY 3.0",editedByType:null,isbn:"978-1-80355-328-3",printIsbn:"978-1-80355-327-6",pdfIsbn:"978-1-80355-329-0",isAvailableForWebshopOrdering:!0,editors:[{id:"73465",title:"Dr.",name:"Guillermo",middleName:null,surname:"Téllez",slug:"guillermo-tellez",fullName:"Guillermo Téllez"}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"}}},profile:{item:{id:"187408",title:"Dr.",name:"Jacobo",middleName:null,surname:"Limeres",email:"jacobo.limeres@usc.es",fullName:"Jacobo Limeres",slug:"jacobo-limeres",position:null,biography:null,institutionString:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",totalCites:0,totalChapterViews:"0",outsideEditionCount:0,totalAuthoredChapters:"3",totalEditedBooks:"0",personalWebsiteURL:null,twitterURL:null,linkedinURL:null,institution:{name:"University of Santiago de Compostela",institutionURL:null,country:{name:"Spain"}}},booksEdited:[],chaptersAuthored:[{id:"51772",title:"Orthodontic Treatment in Children with Cerebral Palsy",slug:"orthodontic-treatment-in-children-with-cerebral-palsy",abstract:"Cerebral palsy is a permanent neuromuscular motor disorder that gives rise to many functional problems, including impaired swallowing, chewing and speech. Maxillary transverse deficiency and Angle Class II malocclusion are common. Some of these functional problems can be due to maxillary malocclusion. To our knowledge, no case series has yet been published on orthodontic treatment in children with cerebral palsy. In this chapter, we provide an overview of this topic based on the literature and on our own clinical experience. We consider that some patients with cerebral palsy are susceptible to orthodontic treatment. The keys to success are appropriate patient selection, based on anatomical, physiological and behavioural characteristics, and the degree of involvement of parents and caregivers. Among parents of cerebral palsy children undergoing orthodontic therapy, the perceived level of overall satisfaction was very high and expectations were often exceeded; however, these results are conditioned by factors such as the Peer Assessment Rating (PAR) index. Although some authors reported improvements in aesthetics, speech and oral function, an objective assessment of functional improvement is still lacking. In our experience, correction of resting position and management of neuromuscular alterations are essential if successful orthodontic treatment is to be achieved and relapses avoided.",signatures:"María Teresa Abeleira, Mercedes Outumuro, Marcio Diniz, Lucía\nGarcía-Caballero, Pedro Diz and Jacobo Limeres",authors:[{id:"98186",title:"Dr.",name:"Pedro",surname:"Diz-Dios",fullName:"Pedro Diz-Dios",slug:"pedro-diz-dios",email:"pedro.diz@usc.es"},{id:"187403",title:"Dr.",name:"Maite",surname:"Abeleira Pazos",fullName:"Maite Abeleira Pazos",slug:"maite-abeleira-pazos",email:"maite.abeleira@gmail.com"},{id:"187404",title:"Dr.",name:"Mercedes",surname:"Outumuro",fullName:"Mercedes Outumuro",slug:"mercedes-outumuro",email:"mercedesoutumuro@hotmail.com"},{id:"187405",title:"Dr.",name:"Marcio",surname:"Diniz-Freitas",fullName:"Marcio Diniz-Freitas",slug:"marcio-diniz-freitas",email:"marcio.diniz@usc.es"},{id:"187407",title:"Dr.",name:"Lucia",surname:"García-Caballero",fullName:"Lucia García-Caballero",slug:"lucia-garcia-caballero",email:"lugcaballero@hotmail.com"},{id:"187408",title:"Dr.",name:"Jacobo",surname:"Limeres",fullName:"Jacobo Limeres",slug:"jacobo-limeres",email:"jacobo.limeres@usc.es"}],book:{id:"5307",title:"Cerebral Palsy",slug:"cerebral-palsy-current-steps",productType:{id:"1",title:"Edited Volume"}}},{id:"52336",title:"Antibiotic Prophylactic Regimens for Infective Endocarditis in Patients Undergoing Dental Procedures",slug:"antibiotic-prophylactic-regimens-for-infective-endocarditis-in-patients-undergoing-dental-procedures",abstract:"Up to date causal relationship has been demonstrated between dental manipulations and the onset of infective endocarditis (IE). However, since 1955, numerous expert committees have proposed antibiotic prophylaxis (AP) to prevent bacteraemia of oral origin. Controversy regarding the efficacy of AP prior to the dental procedures has intensified in recent years because of the lack of conclusive evidence on its efficacy for the prevention of IE and on its cost-effectiveness, as well as the possibility of allergic reactions and the emergence of antibiotic resistance. Accordingly, AP is now maintained exclusively for patients at highest risk and who require the manipulation of the gingival or periapical regions of the teeth or perforation of the oral mucosa. In the context of a restrictive policy, the National Institute for Health and Clinical Excellence (NICE) of the United Kingdom published a new guideline in 2008 stating that “AP against IE is not recommended for persons undergoing dental procedures”, regardless of risk status and of the nature of the procedure to be performed. The NICE guideline has generated further controversy, and expert committees in other countries continue to publish prophylactic regimens for the prevention of IE secondary to dental procedures. In this chapter, we discuss the principal guidelines currently applicable in Europe, the USA and Australia, and we draw particular attention to the need for randomised clinical trials.",signatures:"Miguel Castro, Javier Álvarez, Javier F. Feijoo, Marcio Diniz, Lucía\nGarcía-Caballero, Pedro Diz and Jacobo Limeres",authors:[{id:"98186",title:"Dr.",name:"Pedro",surname:"Diz-Dios",fullName:"Pedro Diz-Dios",slug:"pedro-diz-dios",email:"pedro.diz@usc.es"},{id:"187405",title:"Dr.",name:"Marcio",surname:"Diniz-Freitas",fullName:"Marcio Diniz-Freitas",slug:"marcio-diniz-freitas",email:"marcio.diniz@usc.es"},{id:"187408",title:"Dr.",name:"Jacobo",surname:"Limeres",fullName:"Jacobo Limeres",slug:"jacobo-limeres",email:"jacobo.limeres@usc.es"},{id:"194724",title:"Prof.",name:"Miguel",surname:"Castro",fullName:"Miguel Castro",slug:"miguel-castro",email:"miguel.castro@usc.es"},{id:"194725",title:"Dr.",name:"Francisco-Javier",surname:"Alvarez",fullName:"Francisco-Javier Alvarez",slug:"francisco-javier-alvarez",email:"franciscojavier.alvarez@usc.es"},{id:"194726",title:"Dr.",name:"Javier",surname:"Fernandez-Feijoo",fullName:"Javier Fernandez-Feijoo",slug:"javier-fernandez-feijoo",email:"javier.fernandez.feijoo@sergas.es"},{id:"194727",title:"Dr.",name:"Lucia",surname:"Garcia-Caballero",fullName:"Lucia Garcia-Caballero",slug:"lucia-garcia-caballero",email:"lucia.garcia.caballero@usc.es"}],book:{id:"5351",title:"Contemporary Challenges in Endocarditis",slug:"contemporary-challenges-in-endocarditis",productType:{id:"1",title:"Edited Volume"}}},{id:"54904",title:"Usefulness of Cone Beam Computed Tomography for the Diagnosis and Treatment of Oral and Maxillofacial Pathology",slug:"usefulness-of-cone-beam-computed-tomography-for-the-diagnosis-and-treatment-of-oral-and-maxillofacia",abstract:"Three-dimensional (3D) evaluation of oral and maxillofacial pathology, in comparison with two-dimensional (2D) radiological studies, offers many advantages that can assist in the diagnostic and in the preoperative evaluation of certain lesions and conditions of the jaws, reducing the risk of intraoperative and postoperative complications. The introduction of cone beam computed tomography (CBCT) represents an important technological advance in the context of oral and maxillofacial radiology as it permits the acquisition of high-quality 3D images and dynamic navigation over an area of interest in real time, with a short scan time and lower dose of radiation than conventional computed tomography (CT). The initial indications for CBCT have been extended by the progressive addition of new ones such as evaluation of the extent of osteonecrotic lesions of the jaw due to bisphosphonates, preoperative staging of oral cancer, and planning reconstructive surgery. 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If your research is financed through any of the below-mentioned funders, please consult their Open Access policies or grant ‘terms and conditions’ to explore ways to cover your publication costs (also accessible by clicking on the link in their title).
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IMPORTANT: You must be a member or grantee of the listed funders in order to apply for their Open Access publication funds. Do not attempt to contact the funders if this is not the case.
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UK Research and Innovation (former Research Councils UK (RCUK) - including AHRC, BBSRC, ESRC, EPSRC, MRC, NERC, STFC.) Processing charges for books/book chapters can be covered through RCUK block grants which are allocated to most universities in the UK, which then handle the OA publication funding requests. It is at the discretion of the university whether it will approve the request.)
UK Research and Innovation (former Research Councils UK (RCUK) - including AHRC, BBSRC, ESRC, EPSRC, MRC, NERC, STFC.) Processing charges for books/book chapters can be covered through RCUK block grants which are allocated to most universities in the UK, which then handle the OA publication funding requests. It is at the discretion of the university whether it will approve the request.)
Wellcome Trust (Funding available only to Wellcome-funded researchers/grantees)
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On September, 29th 2006 he has won a post PhD fellowship from the university of Bologna (from October 2006 to October 2008), at the competitive examination he was ranked first in the industrial engineering area. He extensively served as referee for several international journals. He is author/coauthor of more than 100 research papers. He has been involved in some projects supported by MURST and European Community. 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is a Professor of Statistics and Dean of the School of Mathematics and Statistics, Yunnan University, China. He was elected a Yangtze River Scholars Distinguished Professor in 2013, a member of the International Statistical Institute (ISI) in 2016, a member of the board of the International Chinese Statistical Association (ICSA) in 2018, and a fellow of the Institute of Mathematical Statistics (IMS) in 2021. He received the ICSA Outstanding Service Award in 2018 and the National Science Foundation for Distinguished Young Scholars of China in 2012. He serves as a member of the editorial board of Statistics and Its Interface and Journal of Systems Science and Complexity. He is also a field editor for Communications in Mathematics and Statistics. His research interests include biostatistics, empirical likelihood, missing data analysis, variable selection, high-dimensional data analysis, Bayesian statistics, and data science. He has published more than 190 research papers and authored five books.",institutionString:"Yunnan University",institution:{name:"Yunnan University",country:{name:"China"}}},{id:"1177",title:"Prof.",name:"António",middleName:"J. R.",surname:"José Ribeiro Neves",slug:"antonio-jose-ribeiro-neves",fullName:"António José Ribeiro Neves",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/1177/images/system/1177.jpg",biography:"Prof. António J. R. Neves received a Ph.D. in Electrical Engineering from the University of Aveiro, Portugal, in 2007. Since 2002, he has been a researcher at the Institute of Electronics and Informatics Engineering of Aveiro. Since 2007, he has been an assistant professor in the Department of Electronics, Telecommunications, and Informatics, University of Aveiro. He is the director of the undergraduate course on Electrical and Computers Engineering and the vice-director of the master’s degree in Electronics and Telecommunications Engineering. He is an IEEE Senior Member and a member of several other research organizations worldwide. His main research interests are computer vision, intelligent systems, robotics, and image and video processing. He has participated in or coordinated several research projects and received more than thirty-five awards. He has 161 publications to his credit, including books, book chapters, journal articles, and conference papers. He has vast experience as a reviewer of several journals and conferences. As a professor, Dr. Neves has supervised several Ph.D. and master’s students and was involved in more than twenty-five different courses.",institutionString:null,institution:{name:"University of Aveiro",country:{name:"Portugal"}}},{id:"11317",title:"Dr.",name:"Francisco",middleName:null,surname:"Javier Gallegos-Funes",slug:"francisco-javier-gallegos-funes",fullName:"Francisco Javier Gallegos-Funes",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/11317/images/system/11317.png",biography:"Francisco J. Gallegos-Funes received his Ph.D. in Communications and Electronics from the Instituto Politécnico Nacional de México (National Polytechnic Institute of Mexico) in 2003. He is currently an associate professor in the Escuela Superior de Ingeniería Mecánica y Eléctrica (Mechanical and Electrical Engineering Higher School) at the same institute. His areas of scientific interest are signal and image processing, filtering, steganography, segmentation, pattern recognition, biomedical signal processing, sensors, and real-time applications.",institutionString:"Instituto Politécnico Nacional",institution:{name:"Instituto Politécnico Nacional",country:{name:"Mexico"}}},{id:"428449",title:"Dr.",name:"Ronaldo",middleName:null,surname:"Ferreira",slug:"ronaldo-ferreira",fullName:"Ronaldo Ferreira",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/428449/images/21449_n.png",biography:null,institutionString:null,institution:{name:"University of Aveiro",country:{name:"Portugal"}}},{id:"165328",title:"Dr.",name:"Vahid",middleName:null,surname:"Asadpour",slug:"vahid-asadpour",fullName:"Vahid Asadpour",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/165328/images/system/165328.jpg",biography:"Vahid Asadpour, MS, Ph.D., is currently with the Department of Research and Evaluation, Kaiser Permanente Southern California. He has both an MS and Ph.D. in Biomedical Engineering. He was previously a research scientist at the University of California Los Angeles (UCLA) and visiting professor and researcher at the University of North Dakota. He is currently working in artificial intelligence and its applications in medical signal processing. In addition, he is using digital signal processing in medical imaging and speech processing. Dr. Asadpour has developed brain-computer interfacing algorithms and has published books, book chapters, and several journal and conference papers in this field and other areas of intelligent signal processing. He has also designed medical devices, including a laser Doppler monitoring system.",institutionString:"Kaiser Permanente Southern California",institution:null},{id:"169608",title:"Prof.",name:"Marian",middleName:null,surname:"Găiceanu",slug:"marian-gaiceanu",fullName:"Marian Găiceanu",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/169608/images/system/169608.png",biography:"Prof. Dr. Marian Gaiceanu graduated from the Naval and Electrical Engineering Faculty, Dunarea de Jos University of Galati, Romania, in 1997. He received a Ph.D. (Magna Cum Laude) in Electrical Engineering in 2002. Since 2017, Dr. Gaiceanu has been a Ph.D. supervisor for students in Electrical Engineering. He has been employed at Dunarea de Jos University of Galati since 1996, where he is currently a professor. Dr. Gaiceanu is a member of the National Council for Attesting Titles, Diplomas and Certificates, an expert of the Executive Agency for Higher Education, Research Funding, and a member of the Senate of the Dunarea de Jos University of Galati. He has been the head of the Integrated Energy Conversion Systems and Advanced Control of Complex Processes Research Center, Romania, since 2016. He has conducted several projects in power converter systems for electrical drives, power quality, PEM and SOFC fuel cell power converters for utilities, electric vehicles, and marine applications with the Department of Regulation and Control, SIEI S.pA. (2002–2004) and the Polytechnic University of Turin, Italy (2002–2004, 2006–2007). He is a member of the Institute of Electrical and Electronics Engineers (IEEE) and cofounder-member of the IEEE Power Electronics Romanian Chapter. He is a guest editor at Energies and an academic book editor for IntechOpen. He is also a member of the editorial boards of the Journal of Electrical Engineering, Electronics, Control and Computer Science and Sustainability. Dr. Gaiceanu has been General Chairman of the IEEE International Symposium on Electrical and Electronics Engineering in the last six editions.",institutionString:'"Dunarea de Jos" University of Galati',institution:{name:'"Dunarea de Jos" University of Galati',country:{name:"Romania"}}},{id:"4519",title:"Prof.",name:"Jaydip",middleName:null,surname:"Sen",slug:"jaydip-sen",fullName:"Jaydip Sen",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/4519/images/system/4519.jpeg",biography:"Jaydip Sen is associated with Praxis Business School, Kolkata, India, as a professor in the Department of Data Science. His research areas include security and privacy issues in computing and communication, intrusion detection systems, machine learning, deep learning, and artificial intelligence in the financial domain. He has more than 200 publications in reputed international journals, refereed conference proceedings, and 20 book chapters in books published by internationally renowned publishing houses, such as Springer, CRC press, IGI Global, etc. Currently, he is serving on the editorial board of the prestigious journal Frontiers in Communications and Networks and in the technical program committees of a number of high-ranked international conferences organized by the IEEE, USA, and the ACM, USA. He has been listed among the top 2% of scientists in the world for the last three consecutive years, 2019 to 2021 as per studies conducted by the Stanford University, USA.",institutionString:"Praxis Business School",institution:null},{id:"320071",title:"Dr.",name:"Sidra",middleName:null,surname:"Mehtab",slug:"sidra-mehtab",fullName:"Sidra Mehtab",position:null,profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0033Y00002v6KHoQAM/Profile_Picture_1584512086360",biography:"Sidra Mehtab has completed her BS with honors in Physics from Calcutta University, India in 2018. She has done MS in Data Science and Analytics from Maulana Abul Kalam Azad University of Technology (MAKAUT), Kolkata, India in 2020. Her research areas include Econometrics, Time Series Analysis, Machine Learning, Deep Learning, Artificial Intelligence, and Computer and Network Security with a particular focus on Cyber Security Analytics. Ms. Mehtab has published seven papers in international conferences and one of her papers has been accepted for publication in a reputable international journal. She has won the best paper awards in two prestigious international conferences – BAICONF 2019, and ICADCML 2021, organized in the Indian Institute of Management, Bangalore, India in December 2019, and SOA University, Bhubaneswar, India in January 2021. Besides, Ms. Mehtab has also published two book chapters in two books. Seven of her book chapters will be published in a volume shortly in 2021 by Cambridge Scholars’ Press, UK. Currently, she is working as the joint editor of two edited volumes on Time Series Analysis and Forecasting to be published in the first half of 2021 by an international house. Currently, she is working as a Data Scientist with an MNC in Delhi, India.",institutionString:"NSHM College of Management and Technology",institution:{name:"Association for Computing Machinery",country:{name:"United States of America"}}},{id:"226240",title:"Dr.",name:"Andri Irfan",middleName:null,surname:"Rifai",slug:"andri-irfan-rifai",fullName:"Andri Irfan Rifai",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/226240/images/7412_n.jpg",biography:"Andri IRFAN is a Senior Lecturer of Civil Engineering and Planning. He completed the PhD at the Universitas Indonesia & Universidade do Minho with Sandwich Program Scholarship from the Directorate General of Higher Education and LPDP scholarship. He has been teaching for more than 19 years and much active to applied his knowledge in the project construction in Indonesia. His research interest ranges from pavement management system to advanced data mining techniques for transportation engineering. He has published more than 50 papers in journals and 2 books.",institutionString:null,institution:{name:"Universitas Internasional Batam",country:{name:"Indonesia"}}},{id:"314576",title:"Dr.",name:"Ibai",middleName:null,surname:"Laña",slug:"ibai-lana",fullName:"Ibai Laña",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/314576/images/system/314576.jpg",biography:"Dr. Ibai Laña works at TECNALIA as a data analyst. He received his Ph.D. in Artificial Intelligence from the University of the Basque Country (UPV/EHU), Spain, in 2018. He is currently a senior researcher at TECNALIA. His research interests fall within the intersection of intelligent transportation systems, machine learning, traffic data analysis, and data science. He has dealt with urban traffic forecasting problems, applying machine learning models and evolutionary algorithms. He has experience in origin-destination matrix estimation or point of interest and trajectory detection. Working with large volumes of data has given him a good command of big data processing tools and NoSQL databases. He has also been a visiting scholar at the Knowledge Engineering and Discovery Research Institute, Auckland University of Technology.",institutionString:"TECNALIA Research & Innovation",institution:{name:"Tecnalia",country:{name:"Spain"}}},{id:"314575",title:"Dr.",name:"Jesus",middleName:null,surname:"L. Lobo",slug:"jesus-l.-lobo",fullName:"Jesus L. Lobo",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/314575/images/system/314575.png",biography:"Dr. Jesús López is currently based in Bilbao (Spain) working at TECNALIA as Artificial Intelligence Research Scientist. In most cases, a project idea or a new research line needs to be investigated to see if it is good enough to take into production or to focus on it. That is exactly what he does, diving into Machine Learning algorithms and technologies to help TECNALIA to decide whether something is great in theory or will actually impact on the product or processes of its projects. So, he is expert at framing experiments, developing hypotheses, and proving whether they’re true or not, in order to investigate fundamental problems with a longer time horizon. He is also able to design and develop PoCs and system prototypes in simulation. He has participated in several national and internacional R&D projects.\n\nAs another relevant part of his everyday research work, he usually publishes his findings in reputed scientific refereed journals and international conferences, occasionally acting as reviewer and Programme Commitee member. Concretely, since 2018 he has published 9 JCR (8 Q1) journal papers, 9 conference papers (e.g. ECML PKDD 2021), and he has co-edited a book. He is also active in popular science writing data science stories for reputed blogs (KDNuggets, TowardsDataScience, Naukas). Besides, he has recently embarked on mentoring programmes as mentor, and has also worked as data science trainer.",institutionString:"TECNALIA Research & Innovation",institution:{name:"Tecnalia",country:{name:"Spain"}}},{id:"103779",title:"Prof.",name:"Yalcin",middleName:null,surname:"Isler",slug:"yalcin-isler",fullName:"Yalcin Isler",position:null,profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRyQ8QAK/Profile_Picture_1628834958734",biography:"Yalcin Isler (1971 - Burdur / Turkey) received the B.Sc. degree in the Department of Electrical and Electronics Engineering from Anadolu University, Eskisehir, Turkey, in 1993, the M.Sc. degree from the Department of Electronics and Communication Engineering, Suleyman Demirel University, Isparta, Turkey, in 1996, the Ph.D. degree from the Department of Electrical and Electronics Engineering, Dokuz Eylul University, Izmir, Turkey, in 2009, and the Competence of Associate Professorship from the Turkish Interuniversity Council in 2019.\n\nHe was Lecturer at Burdur Vocational School in Suleyman Demirel University (1993-2000, Burdur / Turkey), Software Engineer (2000-2002, Izmir / Turkey), Research Assistant in Bulent Ecevit University (2002-2003, Zonguldak / Turkey), Research Assistant in Dokuz Eylul University (2003-2010, Izmir / Turkey), Assistant Professor at the Department of Electrical and Electronics Engineering in Bulent Ecevit University (2010-2012, Zonguldak / Turkey), Assistant Professor at the Department of Biomedical Engineering in Izmir Katip Celebi University (2012-2019, Izmir / Turkey). He is an Associate Professor at the Department of Biomedical Engineering at Izmir Katip Celebi University, Izmir / Turkey, since 2019. In addition to academics, he has also founded Islerya Medical and Information Technologies Company, Izmir / Turkey, since 2017.\n\nHis main research interests cover biomedical signal processing, pattern recognition, medical device design, programming, and embedded systems. He has many scientific papers and participated in several projects in these study fields. He was an IEEE Student Member (2009-2011) and IEEE Member (2011-2014) and has been IEEE Senior Member since 2014.",institutionString:null,institution:{name:"Izmir Kâtip Çelebi University",country:{name:"Turkey"}}},{id:"339677",title:"Dr.",name:"Mrinmoy",middleName:null,surname:"Roy",slug:"mrinmoy-roy",fullName:"Mrinmoy Roy",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/339677/images/16768_n.jpg",biography:"An accomplished Sales & Marketing professional with 12 years of cross-functional experience in well-known organisations such as CIPLA, LUPIN, GLENMARK, ASTRAZENECA across different segment of Sales & Marketing, International Business, Institutional Business, Product Management, Strategic Marketing of HIV, Oncology, Derma, Respiratory, Anti-Diabetic, Nutraceutical & Stomatological Product Portfolio and Generic as well as Chronic Critical Care Portfolio. A First Class MBA in International Business & Strategic Marketing, B.Pharm, D.Pharm, Google Certified Digital Marketing Professional. Qualified PhD Candidate in Operations and Management with special focus on Artificial Intelligence and Machine Learning adoption, analysis and use in Healthcare, Hospital & Pharma Domain. Seasoned with diverse therapy area of Pharmaceutical Sales & Marketing ranging from generating revenue through generating prescriptions, launching new products, and making them big brands with continuous strategy execution at the Physician and Patients level. Moved from Sales to Marketing and Business Development for 3.5 years in South East Asian Market operating from Manila, Philippines. Came back to India and handled and developed Brands such as Gluconorm, Lupisulin, Supracal, Absolut Woman, Hemozink, Fabiflu (For COVID 19), and many more. In my previous assignment I used to develop and execute strategies on Sales & Marketing, Commercialization & Business Development for Institution and Corporate Hospital Business portfolio of Oncology Therapy Area for AstraZeneca Pharma India Ltd. Being a Research Scholar and Student of ‘Operations Research & Management: Artificial Intelligence’ I published several pioneer research papers and book chapters on the same in Internationally reputed journals and Books indexed in Scopus, Springer and Ei Compendex, Google Scholar etc. Currently, I am launching PGDM Pharmaceutical Management Program in IIHMR Bangalore and spearheading the course curriculum and structure of the same. I am interested in Collaboration for Healthcare Innovation, Pharma AI Innovation, Future trend in Marketing and Management with incubation on Healthcare, Healthcare IT startups, AI-ML Modelling and Healthcare Algorithm based training module development. I am also an affiliated member of the Institute of Management Consultant of India, looking forward to Healthcare, Healthcare IT and Innovation, Pharma and Hospital Management Consulting works.",institutionString:null,institution:{name:"Lovely Professional University",country:{name:"India"}}},{id:"1063",title:"Prof.",name:"Constantin",middleName:null,surname:"Volosencu",slug:"constantin-volosencu",fullName:"Constantin Volosencu",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/1063/images/system/1063.png",biography:"Prof. Dr. Constantin Voloşencu graduated as an engineer from\nPolitehnica University of Timișoara, Romania, where he also\nobtained a doctorate degree. He is currently a full professor in\nthe Department of Automation and Applied Informatics at the\nsame university. Dr. Voloşencu is the author of ten books, seven\nbook chapters, and more than 160 papers published in journals\nand conference proceedings. He has also edited twelve books and\nhas twenty-seven patents to his name. He is a manager of research grants, editor in\nchief and member of international journal editorial boards, a former plenary speaker, a member of scientific committees, and chair at international conferences. His\nresearch is in the fields of control systems, control of electric drives, fuzzy control\nsystems, neural network applications, fault detection and diagnosis, sensor network\napplications, monitoring of distributed parameter systems, and power ultrasound\napplications. He has developed automation equipment for machine tools, spooling\nmachines, high-power ultrasound processes, and more.",institutionString:'"Politechnica" University Timişoara',institution:null},{id:"221364",title:"Dr.",name:"Eneko",middleName:null,surname:"Osaba",slug:"eneko-osaba",fullName:"Eneko Osaba",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/221364/images/system/221364.jpg",biography:"Dr. Eneko Osaba works at TECNALIA as a senior researcher. He obtained his Ph.D. in Artificial Intelligence in 2015. He has participated in more than twenty-five local and European research projects, and in the publication of more than 130 papers. He has performed several stays at universities in the United Kingdom, Italy, and Malta. Dr. Osaba has served as a program committee member in more than forty international conferences and participated in organizing activities in more than ten international conferences. He is a member of the editorial board of the International Journal of Artificial Intelligence, Data in Brief, and Journal of Advanced Transportation. He is also a guest editor for the Journal of Computational Science, Neurocomputing, Swarm, and Evolutionary Computation and IEEE ITS Magazine.",institutionString:"TECNALIA Research & Innovation",institution:{name:"Tecnalia",country:{name:"Spain"}}},{id:"275829",title:"Dr.",name:"Esther",middleName:null,surname:"Villar-Rodriguez",slug:"esther-villar-rodriguez",fullName:"Esther Villar-Rodriguez",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/275829/images/system/275829.jpg",biography:"Dr. Esther Villar obtained a Ph.D. in Information and Communication Technologies from the University of Alcalá, Spain, in 2015. She obtained a degree in Computer Science from the University of Deusto, Spain, in 2010, and an MSc in Computer Languages and Systems from the National University of Distance Education, Spain, in 2012. Her areas of interest and knowledge include natural language processing (NLP), detection of impersonation in social networks, semantic web, and machine learning. Dr. Esther Villar made several contributions at conferences and publishing in various journals in those fields. Currently, she is working within the OPTIMA (Optimization Modeling & Analytics) business of TECNALIA’s ICT Division as a data scientist in projects related to the prediction and optimization of management and industrial processes (resource planning, energy efficiency, etc).",institutionString:"TECNALIA Research & Innovation",institution:{name:"Tecnalia",country:{name:"Spain"}}},{id:"49813",title:"Dr.",name:"Javier",middleName:null,surname:"Del Ser",slug:"javier-del-ser",fullName:"Javier Del Ser",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/49813/images/system/49813.png",biography:"Prof. Dr. Javier Del Ser received his first PhD in Telecommunication Engineering (Cum Laude) from the University of Navarra, Spain, in 2006, and a second PhD in Computational Intelligence (Summa Cum Laude) from the University of Alcala, Spain, in 2013. He is currently a principal researcher in data analytics and optimisation at TECNALIA (Spain), a visiting fellow at the Basque Center for Applied Mathematics (BCAM) and a part-time lecturer at the University of the Basque Country (UPV/EHU). His research interests gravitate on the use of descriptive, prescriptive and predictive algorithms for data mining and optimization in a diverse range of application fields such as Energy, Transport, Telecommunications, Health and Industry, among others. In these fields he has published more than 240 articles, co-supervised 8 Ph.D. theses, edited 6 books, coauthored 7 patents and participated/led more than 40 research projects. He is a Senior Member of the IEEE, and a recipient of the Biscay Talent prize for his academic career.",institutionString:"Tecnalia Research & Innovation",institution:{name:"Tecnalia",country:{name:"Spain"}}},{id:"278948",title:"Dr.",name:"Carlos Pedro",middleName:null,surname:"Gonçalves",slug:"carlos-pedro-goncalves",fullName:"Carlos Pedro Gonçalves",position:null,profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRcmyQAC/Profile_Picture_1564224512145",biography:'Carlos Pedro Gonçalves (PhD) is an Associate Professor at Lusophone University of Humanities and Technologies and a researcher on Complexity Sciences, Quantum Technologies, Artificial Intelligence, Strategic Studies, Studies in Intelligence and Security, FinTech and Financial Risk Modeling. He is also a progammer with programming experience in:\n\nA) Quantum Computing using Qiskit Python module and IBM Quantum Experience Platform, with software developed on the simulation of Quantum Artificial Neural Networks and Quantum Cybersecurity;\n\nB) Artificial Intelligence and Machine learning programming in Python;\n\nC) Artificial Intelligence, Multiagent Systems Modeling and System Dynamics Modeling in Netlogo, with models developed in the areas of Chaos Theory, Econophysics, Artificial Intelligence, Classical and Quantum Complex Systems Science, with the Econophysics models having been cited worldwide and incorporated in PhD programs by different Universities.\n\nReceived an Arctic Code Vault Contributor status by GitHub, due to having developed open source software preserved in the \\"Arctic Code Vault\\" for future generations (https://archiveprogram.github.com/arctic-vault/), with the Strategy Analyzer A.I. module for decision making support (based on his PhD thesis, used in his Classes on Decision Making and in Strategic Intelligence Consulting Activities) and QNeural Python Quantum Neural Network simulator also preserved in the \\"Arctic Code Vault\\", for access to these software modules see: https://github.com/cpgoncalves. He is also a peer reviewer with outsanding review status from Elsevier journals, including Physica A, Neurocomputing and Engineering Applications of Artificial Intelligence. Science CV available at: https://www.cienciavitae.pt//pt/8E1C-A8B3-78C5 and ORCID: https://orcid.org/0000-0002-0298-3974',institutionString:"University of Lisbon",institution:{name:"Universidade Lusófona",country:{name:"Portugal"}}},{id:"310576",title:"Prof.",name:"Erick Giovani",middleName:null,surname:"Sperandio Nascimento",slug:"erick-giovani-sperandio-nascimento",fullName:"Erick Giovani Sperandio Nascimento",position:null,profilePictureURL:"https://intech-files.s3.amazonaws.com/0033Y00002pDKxDQAW/ProfilePicture%202022-06-20%2019%3A57%3A24.788",biography:"Prof. Erick Sperandio is the Lead Researcher and professor of Artificial Intelligence (AI) at SENAI CIMATEC, Bahia, Brazil, also working with Computational Modeling (CM) and HPC. 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In 2021 he has been awarded the “Raul Isturiz Award” Medal of the API. Also, in 2021, he was awarded with the “Jose Felix Patiño” Asclepius Staff Medal of the Colombian Medical College, due to his scientific contributions to COVID-19 during the pandemic. He is currently the Editor in Chief of the journal Travel Medicine and Infectious Diseases. His Scopus H index is 47 (Google Scholar H index, 68).",institutionString:"Institución Universitaria Visión de las Américas, Colombia",institution:null},subseries:[{id:"3",title:"Bacterial Infectious Diseases",keywords:"Antibiotics, Biofilm, Antibiotic Resistance, Host-microbiota Relationship, Treatment, Diagnostic Tools",scope:"
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\r\n
\r\n\tThis topic will focus on the current challenges and advantages in the diagnosis and treatment of bacterial infections. We will discuss the host-microbiota relationship, the treatment of chronic infections due to biofilm formation, and the development of new diagnostic tools to rapidly distinguish between colonization and probable infection.
",annualVolume:11399,isOpenForSubmission:!0,coverUrl:"https://cdn.intechopen.com/series_topics/covers/3.jpg",editor:{id:"205604",title:"Dr.",name:"Tomas",middleName:null,surname:"Jarzembowski",fullName:"Tomas Jarzembowski",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRKriQAG/Profile_Picture_2022-06-16T11:01:31.jpg",institutionString:"Medical University of Gdańsk, Poland",institution:null},editorTwo:{id:"484980",title:"Dr.",name:"Katarzyna",middleName:null,surname:"Garbacz",fullName:"Katarzyna Garbacz",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0033Y00003St8TAQAZ/Profile_Picture_2022-07-07T09:45:16.jpg",institutionString:"Medical University of Gdańsk, Poland",institution:null},editorThree:null,editorialBoard:[{id:"190041",title:"Dr.",name:"Jose",middleName:null,surname:"Gutierrez Fernandez",fullName:"Jose Gutierrez Fernandez",profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institutionString:null,institution:{name:"University of Granada",institutionURL:null,country:{name:"Spain"}}},{id:"156556",title:"Prof.",name:"Maria Teresa",middleName:null,surname:"Mascellino",fullName:"Maria Teresa Mascellino",profilePictureURL:"https://mts.intechopen.com/storage/users/156556/images/system/156556.jpg",institutionString:"Sapienza University",institution:{name:"Sapienza University of Rome",institutionURL:null,country:{name:"Italy"}}},{id:"164933",title:"Prof.",name:"Mónica Alexandra",middleName:null,surname:"Sousa Oleastro",fullName:"Mónica Alexandra Sousa Oleastro",profilePictureURL:"https://mts.intechopen.com/storage/users/164933/images/system/164933.jpeg",institutionString:"National Institute of Health Dr Ricardo Jorge",institution:{name:"National Institute of Health Dr. Ricardo Jorge",institutionURL:null,country:{name:"Portugal"}}}]},{id:"4",title:"Fungal Infectious Diseases",keywords:"Emerging Fungal Pathogens, Invasive Infections, Epidemiology, Cell Membrane, Fungal Virulence, Diagnosis, Treatment",scope:"Fungi are ubiquitous and there are almost no non-pathogenic fungi. Fungal infectious illness prevalence and prognosis are determined by the exposure between fungi and host, host immunological state, fungal virulence, and early and accurate diagnosis and treatment. \r\nPatients with both congenital and acquired immunodeficiency are more likely to be infected with opportunistic mycosis. Fungal infectious disease outbreaks are common during the post- disaster rebuilding era, which is characterised by high population density, migration, and poor health and medical conditions.\r\nSystemic or local fungal infection is mainly associated with the fungi directly inhaled or inoculated in the environment during the disaster. The most common fungal infection pathways are human to human (anthropophilic), animal to human (zoophilic), and environment to human (soilophile). Diseases are common as a result of widespread exposure to pathogenic fungus dispersed into the environment. \r\nFungi that are both common and emerging are intertwined. In Southeast Asia, for example, Talaromyces marneffei is an important pathogenic thermally dimorphic fungus that causes systemic mycosis. Widespread fungal infections with complicated and variable clinical manifestations, such as Candida auris infection resistant to several antifungal medicines, Covid-19 associated with Trichoderma, and terbinafine resistant dermatophytosis in India, are among the most serious disorders. \r\nInappropriate local or systemic use of glucocorticoids, as well as their immunosuppressive effects, may lead to changes in fungal infection spectrum and clinical characteristics. Hematogenous candidiasis is a worrisome issue that affects people all over the world, particularly ICU patients. CARD9 deficiency and fungal infection have been major issues in recent years. Invasive aspergillosis is associated with a significant death rate. Special attention should be given to endemic fungal infections, identification of important clinical fungal infections advanced in yeasts, filamentous fungal infections, skin mycobiome and fungal genomes, and immunity to fungal infections.\r\nIn addition, endemic fungal diseases or uncommon fungal infections caused by Mucor irregularis, dermatophytosis, Malassezia, cryptococcosis, chromoblastomycosis, coccidiosis, blastomycosis, histoplasmosis, sporotrichosis, and other fungi, should be monitored. \r\nThis topic includes the research progress on the etiology and pathogenesis of fungal infections, new methods of isolation and identification, rapid detection, drug sensitivity testing, new antifungal drugs, schemes and case series reports. It will provide significant opportunities and support for scientists, clinical doctors, mycologists, antifungal drug researchers, public health practitioners, and epidemiologists from all over the world to share new research, ideas and solutions to promote the development and progress of medical mycology.",annualVolume:11400,isOpenForSubmission:!0,coverUrl:"https://cdn.intechopen.com/series_topics/covers/4.jpg",editor:{id:"174134",title:"Dr.",name:"Yuping",middleName:null,surname:"Ran",fullName:"Yuping Ran",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bS9d6QAC/Profile_Picture_1630330675373",institutionString:null,institution:{name:"Sichuan University",institutionURL:null,country:{name:"China"}}},editorTwo:null,editorThree:null,editorialBoard:[{id:"302145",title:"Dr.",name:"Felix",middleName:null,surname:"Bongomin",fullName:"Felix Bongomin",profilePictureURL:"https://mts.intechopen.com/storage/users/302145/images/system/302145.jpg",institutionString:null,institution:{name:"Gulu University",institutionURL:null,country:{name:"Uganda"}}},{id:"45803",title:"Ph.D.",name:"Payam",middleName:null,surname:"Behzadi",fullName:"Payam Behzadi",profilePictureURL:"https://mts.intechopen.com/storage/users/45803/images/system/45803.jpg",institutionString:"Islamic Azad University, Tehran",institution:{name:"Islamic Azad University, Tehran",institutionURL:null,country:{name:"Iran"}}}]},{id:"5",title:"Parasitic Infectious Diseases",keywords:"Blood Borne Parasites, Intestinal Parasites, Protozoa, Helminths, Arthropods, Water Born Parasites, Epidemiology, Molecular Biology, Systematics, Genomics, Proteomics, Ecology",scope:"Parasitic diseases have evolved alongside their human hosts. In many cases, these diseases have adapted so well that they have developed efficient resilience methods in the human host and can live in the host for years. Others, particularly some blood parasites, can cause very acute diseases and are responsible for millions of deaths yearly. Many parasitic diseases are classified as neglected tropical diseases because they have received minimal funding over recent years and, in many cases, are under-reported despite the critical role they play in morbidity and mortality among human and animal hosts. The current topic, Parasitic Infectious Diseases, in the Infectious Diseases Series aims to publish studies on the systematics, epidemiology, molecular biology, genomics, pathogenesis, genetics, and clinical significance of parasitic diseases from blood borne to intestinal parasites as well as zoonotic parasites. We hope to cover all aspects of parasitic diseases to provide current and relevant research data on these very important diseases. In the current atmosphere of the Coronavirus pandemic, communities around the world, particularly those in different underdeveloped areas, are faced with the growing challenges of the high burden of parasitic diseases. At the same time, they are faced with the Covid-19 pandemic leading to what some authors have called potential syndemics that might worsen the outcome of such infections. Therefore, it is important to conduct studies that examine parasitic infections in the context of the coronavirus pandemic for the benefit of all communities to help foster more informed decisions for the betterment of human and animal health.",annualVolume:11401,isOpenForSubmission:!0,coverUrl:"https://cdn.intechopen.com/series_topics/covers/5.jpg",editor:{id:"67907",title:"Dr.",name:"Amidou",middleName:null,surname:"Samie",fullName:"Amidou Samie",profilePictureURL:"https://mts.intechopen.com/storage/users/67907/images/system/67907.jpg",institutionString:null,institution:{name:"University of Venda",institutionURL:null,country:{name:"South Africa"}}},editorTwo:null,editorThree:null,editorialBoard:[{id:"188881",title:"Dr.",name:"Fernando José",middleName:null,surname:"Andrade-Narváez",fullName:"Fernando José Andrade-Narváez",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRIV7QAO/Profile_Picture_1628834308121",institutionString:null,institution:{name:"Autonomous University of Yucatán",institutionURL:null,country:{name:"Mexico"}}},{id:"269120",title:"Dr.",name:"Rajeev",middleName:"K.",surname:"Tyagi",fullName:"Rajeev Tyagi",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRaBqQAK/Profile_Picture_1644331884726",institutionString:"CSIR - Institute of Microbial Technology, India",institution:null},{id:"336849",title:"Prof.",name:"Ricardo",middleName:null,surname:"Izurieta",fullName:"Ricardo Izurieta",profilePictureURL:"https://mts.intechopen.com/storage/users/293169/images/system/293169.png",institutionString:null,institution:{name:"University of South Florida",institutionURL:null,country:{name:"United States of America"}}}]},{id:"6",title:"Viral Infectious Diseases",keywords:"Novel Viruses, Virus Transmission, Virus Evolution, Molecular Virology, Control and Prevention, Virus-host Interaction",scope:"The Viral Infectious Diseases Book Series aims to provide a comprehensive overview of recent research trends and discoveries in various viral infectious diseases emerging around the globe. The emergence of any viral disease is hard to anticipate, which often contributes to death. A viral disease can be defined as an infectious disease that has recently appeared within a population or exists in nature with the rapid expansion of incident or geographic range. This series will focus on various crucial factors related to emerging viral infectious diseases, including epidemiology, pathogenesis, host immune response, clinical manifestations, diagnosis, treatment, and clinical recommendations for managing viral infectious diseases, highlighting the recent issues with future directions for effective therapeutic strategies.",annualVolume:11402,isOpenForSubmission:!0,coverUrl:"https://cdn.intechopen.com/series_topics/covers/6.jpg",editor:{id:"158026",title:"Prof.",name:"Shailendra K.",middleName:null,surname:"Saxena",fullName:"Shailendra K. Saxena",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRET3QAO/Profile_Picture_2022-05-10T10:10:26.jpeg",institutionString:"King George's Medical University",institution:{name:"King George's Medical University",institutionURL:null,country:{name:"India"}}},editorTwo:null,editorThree:null,editorialBoard:[{id:"188773",title:"Prof.",name:"Emmanuel",middleName:null,surname:"Drouet",fullName:"Emmanuel Drouet",profilePictureURL:"https://mts.intechopen.com/storage/users/188773/images/system/188773.png",institutionString:null,institution:{name:"Grenoble Alpes University",institutionURL:null,country:{name:"France"}}},{id:"188219",title:"Prof.",name:"Imran",middleName:null,surname:"Shahid",fullName:"Imran Shahid",profilePictureURL:"https://mts.intechopen.com/storage/users/188219/images/system/188219.jpeg",institutionString:null,institution:{name:"Umm al-Qura University",institutionURL:null,country:{name:"Saudi Arabia"}}},{id:"214235",title:"Dr.",name:"Lynn",middleName:"S.",surname:"Zijenah",fullName:"Lynn Zijenah",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bSEJGQA4/Profile_Picture_1636699126852",institutionString:null,institution:{name:"University of Zimbabwe",institutionURL:null,country:{name:"Zimbabwe"}}},{id:"178641",title:"Dr.",name:"Samuel Ikwaras",middleName:null,surname:"Okware",fullName:"Samuel Ikwaras Okware",profilePictureURL:"https://mts.intechopen.com/storage/users/178641/images/system/178641.jpg",institutionString:null,institution:{name:"Uganda Christian University",institutionURL:null,country:{name:"Uganda"}}}]}]}},libraryRecommendation:{success:null,errors:{},institutions:[]},route:{name:"chapter.detail",path:"/chapters/69302",hash:"",query:{},params:{id:"69302"},fullPath:"/chapters/69302",meta:{},from:{name:null,path:"/",hash:"",query:{},params:{},fullPath:"/",meta:{}}}},function(){var e;(e=document.currentScript||document.scripts[document.scripts.length-1]).parentNode.removeChild(e)}()