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PRACTICAL APPLICATION Dry-cured chicken is a kind of air-dried meat product. During actual production of dry-cured chicken, its physicochemical characteristics (e.g., lipid and protein oxidation and texture) are affected by NaCl content and drying temperature. In this study, the NaCl content and drying temperature were found to promote lipid and protein oxidation and have significant effects on texture properties. Therefore, the NaCl content and drying temperature should be controlled to improve the quality of dry-cured chicken.Gastric

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MT flap was successfully harvested in 11 (84.6%) patients, with successful outcome in 10/11 patients. Hypoplastic MT was present in two patients, who subsequently required Hadad flap for defect closure. No major complications were reported in the postoperative period. The MT flap is effective in the reconstruction of selective skull base defects. Appropriate surgical technique and expertise are required for successful harvest. Further studies are required to analyze its outcomes in various skull base defects. The MT flap is e