Abstract: Provided are intraoperative devices, the devices comprising a substrate having a plurality of discontinuous cuts formed therein, the plurality of discontinuous cuts being formed such that when the substrate is subjected to deformation, the substrate is capable of deformation beyond an initial state so as to achieve a first shaped three-dimensional state. Through design of the cut patterns in 2D, one can locally control the stretchability and elasticity within the substrate. The substrate can then be deformed into a 3D structure that can provide shape and support to reconstructed tissue in the desired regions while also minimizing operative time and cost. Also provided are related methods of using the disclosed devices; the devices can be used in autologous tissue donation procedures as well as prosthetic procedures.

Abstract: Provided are intraoperative devices, the devices comprising a substrate having a plurality of discontinuous cuts formed therein, the plurality of discontinuous cuts being formed such that when the substrate is subjected to deformation, the substrate is capable of deformation beyond an initial state so as to achieve a first shaped three-dimensional state. Through design of the cut patterns in 2D, one can locally control the stretchability and elasticity within the substrate. The substrate can then be deformed into a 3D structure that can provide shape and support to reconstructed tissue in the desired regions while also minimizing operative time and cost. Also provided are related methods of using the disclosed devices; the devices can be used in autologous tissue donation procedures as well as prosthetic procedures.

Abstract: A method for processing headed varieties of vegetables such as iceberg lettuce so as to remove all dirt, insects, and other debris from the vegetable and to allow shipping and transport of the vegetable while preserving the characteristics and versatility of the vegetable in a fresh form. The method comprises harvesting (10) the vegetable at or near maturity and then coring the vegetable (12). Latex is removed from cut surfaces (13) and a solubilized edible coating may be applied (14). A plurality of cored and separated leaves are made by separation of the leaves using a flow of water (15). The cored and separated leaves are then washed multiple times with each successive wash done using successively reduced water temperature (16). The plurality of separated leaves are maintained in a cool environment, preferably from 32 to 45 degrees F.

Abstract: A method for processing headed varieties of vegetables such as iceberg lettuce so as to remove all dirt, insects, and other debris from the vegetable and to allow shipping and transport of the vegetable while preserving the characteristics and versatility of the vegetable in a fresh form. The method comprises harvesting (10) the vegetable at or near maturity and then coring the vegetable (12). Latex is removed from cut surfaces (13) and a solubilized edible coating may be applied (14). A plurality of cored and separated leaves are made by separation of the leaves using a flow of water (15). The cored and separated leaves are then washed multiple times with each successive wash done using successively reduced water temperature (16). The plurality of separated leaves are maintained in a cool environment, preferably from 32 to 45 degrees F.