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ll differing levels of myoglobin oxygenation. The HiOxy steaks through the first few days of RD and frozen for under 6 months provided had bright cherry red color, similar to that of DeOxy and Oxy. However, with extended frozen storage and RD, HiOxy steaks had worse color characteristics (more discoloration) than the other myoglobin oxygenation levels. Since its introduction, endovascular aneurysm repair (EVAR) has become a mainstay in the treatment of abdominal aortic aneurysms (AAAs), resulting in the decline of open aneurysm repairs.

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4 mg/L when the UV irradiance was 5.24 mW/cm2. These results indicated that the UVEL system degrades SMP more thoroughly. The enhanced reaction mechanism of the UVEL system and the possible degradation pathway for SMP were proposed by controlling free radical quenching experiments and the product of EL and UVEL processes. The results showed that the high degradation efficiency of the UVEL system could be attributed to the synergistic degradation mechanism present in the UVEL system, where the photolysis of active chlorine s