Of late, air pollution in Asia has increased, particularly in built-up areas due to rapid industrialization and urbanization. The present study sets out to examine the impact that pollution can have on the health of people living in the inner city of Bangkok, Thailand. Consequently, in 2021, fine particulate matter (PM_2.5) and coarse particulate matter (PM₁₀) chemical composition and sources are evaluated at three locations in Bangkok. To identify the possible sources of such particulates, therefore, the principal component analysis (PCA) technique is duly carried out. As determined via PCA, the major sources of air pollution in Bangkok are local emission sources and sea salt. The most significant local sources of PM_2.5 and PM₁₀ in Bangkok include primary combustion, such as vehicle emissions, coal combustion, biomass burning, secondary aerosol formation, industrial emissions, and dust sources. Except for the hazard quotient (HQ) of Ni and Mn of PM_2.5 for adults, the HQ values of As, Cd, Cr, Mn, and Ni of both PM_2.5 and PM₁₀ were below the safe level (HQ = 1) for adults and children. This indicates that exposure to these metals would have non-carcinogenic health effects. Except for the carcinogenic risk (HI) value of Cr of PM_2.5 and PM₁₀, which can cause cancer in adults, at Bangna and Din Daeng, the HI values of Cd, Ni, As, and Pb of PM_2.5 and PM₁₀ are below the limit set by the U.S. Environmental Protection Agency (U.S. EPA). Ni and Mn pose non-carcinogenic risks, whereas Cr poses carcinogenic risks to adults via inhalation, a serious threat to the residents of Bangkok.

An understanding regarding impacts of growth-related myopathies, i.e., white striping (WS) and wooden breast (WB), on the quality of dietary protein from cooked chicken breast is still limited. This study aimed at comparing protein content and in vitro protein digestion and estimating the in vitro protein digestibility corrected amino acid score (PDCAAS) of cooked chicken meat exhibiting different abnormality levels (i.e., normal, WS, and WS + WB). The results show that the WS + WB samples exhibited lower protein content, greater cooking loss, and greater lipid oxidation than those of normal samples (p < 0.05). No differences in protein carbonyls or the myofibril fragmentation index were found (p ≥ 0.05). Cooked samples were hydrolyzed in vitro using digestive enzyme mixtures that subsequently mimicked the enzymatic reactions in oral, gastric, and intestinal routes. The WS + WB samples exhibited greater values of free NH₂ and degree of hydrolysis than the others at all digestion phases (p < 0.05), suggesting a greater proteolytic susceptibility. The in vitro PDCAAS of the WS + WB samples was greater than that of the other samples for pre-school children, school children, and adults (p < 0.05). Overall, the findings suggest that the cooked chicken breast with the WS + WB condition might provide greater protein digestibility and availability than WS and normal chicken breasts.

The aim of this study was to compare the changes in the epaxial muscle proteins of Asian seabass at two different postmortem durations. The epaxial muscles of Asian seabass were collected 1 h or 24 h postmortem (PM). Whole, ungutted fish were stored in an ice box, with the ice refilled every two hours. The results show significant increases in the MFI values and the contents of solubilized sarcoplasmic proteins, with a molecular weight of proteins of 47 kDa in the 24 h PM samples (p < 0.05). Myofibrillar and alkaline-soluble proteins in the epaxial muscle remained intact 24 h postmortem. Compared with the 1 h PM samples, the 24 h PM meat exhibited lower degrees of expressible water and hardness (p < 0.05), indicating superior water-holding capacity and meat tenderness. However, no differences in springiness or cohesiveness of the cooked meat were observed. Free L-glutamic acid, known as an umami-tasting amino acid, was significantly increased upon the extension of postmortem duration, and its level was above the taste threshold concentration. Overall, the findings indicated that the 24 h PM epaxial muscle of Asian seabass exhibited superior technological properties, along with higher contents of taste-related amino acids.