Are lipid and cholesterol oxidation in chicken meat inhibited by sage but not by garlic?
The addition of sage to chicken meat (0.1 g/100 g) is a good alternative to prevent and delay the formation of compounds derived from lipid oxidation that are responsible for off-flavors and loss of nutritional quality during long-term frozen storage. Care must be taken when using garlic to seasoning chicken meat products, such as hamburgers and meatballs, especially cooked or precooked due to its potential to promote lipid oxidation and consequently raising the risk of having the product rejected by the consumer.
PSO may be performed in primary or revision ASD patient with similar sagittal deformity correction and similar complication rates; however, primary PSO patients were more likely to achieve better lumbo-pelvic mismatch correction.