Effect of different warm-up procedures on subsequent swim and overall sprint distance triathlon performance

This study investigated the effect of 3 warm-up procedures on subsequent swimming and overall triathlon performance. Seven moderately trained, amateur triathletes completed 4 separate testing sessions comprising 1 swimming time trial (STT) and 3 sprint distance triathlons (SDT). Before each SDT, the athletes completed 1 of three 10-minute warm-up protocols including (a) a swim-only warm-up (SWU), (b) a run-swim warm-up (RSWU), and (c) a control trial of no warm-up (NWU). Each subsequent SDT included a 750-m swim, a 500-kJ (～20 km) ergometer cycle and a 5-km treadmill run, which the athletes performed at their perceived race intensity. Blood lactate, ratings of perceived exertion, core temperature, and heart rate were recorded over the course of each SDT, along with the measurement of swim speed, swim stroke rate, and swim stroke length. There were no significant differences in individual discipline split times or overall triathlon times between the NWU, SWU, and RSWU trials (p > 0.05). Furthermore, no difference existed between trials for any of the swimming variables measured (p > 0.05) nor did they significantly differ from the preliminary STT (p > 0.05). The findings of this study suggest that warming up before an SDT provides no additional benefit to subsequent swimming or overall triathlon performance.     

Effects of prior exercise on muscle metabolism during sprint exercise in horses.

The effect of warm-up exercise on energy metabolism and muscle glycogenolysis during sprint exercise (Spr) was examined in six fit Standardbred horses exercised at 115% of maximal O(2) consumption (VO(2 max)) until fatigued, 5 min after each of three protocols: 1) no warm-up (NWU); 2) 10 min at 50% of VO(2 max) [low-intensity warm-up (LWU)]; and 3) 7 min at 50% VO(2 max) followed by 45-s intervals at 80, 90, and 100% VO(2 max) [high-intensity warm-up (HWU)]. Warm-up increased (P < 0.0001) muscle temperature (T(m)) at the onset of Spr in LWU (38.3 +/- 0.2 degrees C) and HWU (40.0 +/- 0. 3 degrees C) compared with NWU (36.6 +/- 0.2 degrees C), and the rate of rise in T(m) during Spr was greater in NWU than in LWU and HWU (P < 0.01). Peak VO(2) was higher and O(2) deficit lower (P < 0. 05) when Spr was preceded by warm-up. Rates of muscle glycogenolysis were lower (P < 0.05) in LWU, and rates of blood and muscle lactate accumulation and anaerobic ATP provision during Spr were lower in LWU and HWU compared with NWU. Mean runtime (s) in LWU (173 +/- 10 s) was greater than HWU (142 +/- 11 s) and NWU (124 +/- 4 s) (P < 0. 01). Warm-up was associated with augmentation of aerobic energy contribution to total energy expenditure, decreased glycogenolysis, and longer run time to fatigue during subsequent sprint exercise, with no additional benefit from HWU vs. LWU.     

CONSTRUCTION OF SENSORY VOCABULARIES FOR PROFILING FOOD

Sensory profiling laboratories rate products for sets of attributes. Order of tasting and carry-over effects from sample to sample are widely recognized. However, within samples, work investigating the possibility of effects due to the order of rating attributes and attribute to attribute carry-over has not been reported. Individual attributes were classified according to whether their presence in a product was perceived to be desirable or not. For both yoghurt and cheese, sample ratings for each attribute were compared when attributes perceived as desirable preceded those perceived as undesirable and vice-versa. In both stimuli, there was evidence that desirable attributes were biased to a lower value when preceded by undesirable ones. Similarly, negative attributes were biased downwards when preceded by desirable ones. For absolute scores, these effects, albeit small, make randomizing attribute ordering desirable. However, lack of evidence of interactions between samples and attribute ordering suggests comparative differences between samples are unaffected.     

Less is more: standard warm-up causes fatigue and less warm-up permits greater cycling power output

The traditional warm-up (WU) used by athletes to prepare for a sprint track cycling event involves a general WU followed by a series of brief sprints lasting ≥ 50 min in total. A WU of this duration and intensity could cause significant fatigue and impair subsequent performance. The purpose of this research was to compare a traditional WU with an experimental WU and examine the consequences of traditional and experimental WU on the 30-s Wingate test and electrically elicited twitch contractions. The traditional WU began with 20 min of cycling with a gradual intensity increase from 60% to 95% of maximal heart rate; then four sprints were performed at 8-min intervals. The experimental WU was shorter with less high-intensity exercise: intensity increased from 60% to 70% of maximal heart rate over 15 min; then just one sprint was performed. The Wingate test was conducted with a 1-min lead-in at 80% of optimal cadence followed by a Wingate test at optimal cadence. Peak active twitch torque was significantly lower after the traditional than experimental WU (86.5 ± 3.3% vs. 94.6 ± 2.4%, P < 0.05) when expressed as percentage of pre-WU amplitude. Wingate test performance was significantly better (P < 0.01) after experimental WU (peak power output = 1,390 ± 80 W, work = 29.1 ± 1.2 kJ) than traditional WU (peak power output = 1,303 ± 89 W, work = 27.7 ± 1.2 kJ). The traditional track cyclist's WU results in significant fatigue, which corresponds with impaired peak power output. A shorter and lower-intensity WU permits a better performance.     

COMPARISON OF ATTRIBUTE LIKING AND JAR SCALES TO EVALUATE THE ADEQUACY OF SENSORY ATTRIBUTES OF MILK DESSERTS

Just-about-right (JAR) scales and attribute liking questions are usually used to study consumer perception of the sensory characteristics of food products. The aim of the present work was to compare the performance of attribute liking and JAR scales to evaluate consumers' perceived adequacy of flavor and texture of milk puddings. Two groups of consumers were asked to evaluate eight milk desserts using (1) overall liking followed by attribute liking for texture and flavor and (2) overall liking followed by JAR scales for thickness, creaminess, sweetness and vanilla flavor. Overall liking scores were significantly different when JAR scales or attribute liking questions were considered. Texture, flavor and overall liking scores were highly correlated to each other, providing the same information. JAR scales correlated better with the intensity of sensory attributes evaluated by a trained sensory panel, being JAR percentages a reliable tool to study the adequacy of sensory attributes.

PRACTICAL APPLICATIONS

Results from the present work showed that consumers might not be able to independently evaluate their liking of different sensory attributes of a product. For this reason, the use of attribute liking questions for studying the adequacy of sensory attributes in complex products would not be recommended. JAR scales were better indicators of the adequacy of sensory attributes. Consumers were able to independently evaluate texture and flavor attributes using JAR scales. However, the influence of JAR scales on overall liking scores should be taken into account when including these scales on consumer studies.