Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition

The wooden breast (WB) condition in broiler breast meat negatively influences technological meat quality. However, it is unknown if the WB effects are uniform throughout the Pectoralis major. The objective of this study was to determine the effects of WB on the marination and cooking performance of the dorsal and ventral portions of broiler breast fillets. Sixty butterfly breast fillets were collected from the deboning line of a commercial plant and sorted into normal (no WB) and severe WB categories. Each fillet was horizontally portioned into dorsal and ventral halves. Portions from one side of each butterfly were used as non-marinated controls, while portions from the other side were vacuum-tumble marinated (16 rpm, -0.6 atm, 4°C, 20 min) with 20% (wt/wt) marinade to meat ratio. Marinade was formulated to target a final concentration of 0.75% salt and 0.45% sodium tripolyphosphate in the final product. Samples were cooked to 78°C in a combination oven. Marinade uptake and retention were lower (P < 0.001) in both the ventral and dorsal portions of the WB fillets. The dorsal portions had greater (P < 0.001) marinade uptake and retention than the ventral portions in both normal and WB fillets. For non-marinated samples, cook loss was greater (P < 0.05) in both the ventral and dorsal portions of WB fillets. In marinated samples, however, cook loss was similar between the dorsal portions of normal and WB fillets. Final cooked product yield was calculated based on pre-marination and post-cook weights. Non-marinated WB samples exhibited lower (P < 0.001) cooked product yields than normal samples in both portions. For marinated samples, cooked product yields were greater (P < 0.001) in the dorsal portions. Data demonstrated that the dorsal portion of the Pectoralis major more readily absorbs and retains marinade during vacuum tumbling and storage than the ventral portion. Although the WB condition negatively influenced marination and cooking performance in both fillet portions, the effects were less severe in the dorsal portion.

Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions

The wooden breast (WB) myopathy influences muscle composition and texture characteristics in broiler breast meat. It is unknown if marination reduces the negative influence of WB on meat sensory quality or if WB effects are uniform throughout the Pectoralis major. The objective of this study was to determine the effects of marination on the sensory attributes and instrumental shear force measurements of the ventral (skin-side) and dorsal (bone-side) portions of normal and severe WB meat. Sixty butterfly fillets (30 normal and 30 severe WB) were selected from the deboning line of a commercial processing plant. Individual fillets were portioned into ventral and dorsal halves. Portions from one side of each butterfly were used as non-marinated controls, and portions from the other side were vacuum-tumble marinated (16 rpm, -0.6 atm, 4°C, 20 min) with 20% (wt/wt) marinade to meat ratio. Marinade was formulated to target a concentration of 0.75% (w/v) salt and 0.45% (w/v) sodium tripolyphosphate in the final product. Descriptive sensory analysis (9 trained panelists) was conducted to evaluate visual, texture, and flavor attributes (0-15 point scale) of breast portions along with Warner-Bratzler shear force. Significant interaction effects between WB and marination were not observed for the sensory attributes. Greater springiness, cohesiveness, hardness, fibrousness, and chewiness scores were observed in WB samples (P < 0.001). Marination decreased cohesiveness, hardness, and chewiness (P < 0.05) and increased juiciness (P = 0.002). The effects of WB on sensory texture attributes were more apparent in the ventral portions of the breast fillets. Flavor attributes (salty and brothy) increased (P < 0.001) with marination. In non-marinated samples, shear force was similar between normal and WB samples. In marinated samples, however, shear force was greater (P < 0.001) in WB samples. Data suggest that the WB effect on meat sensory quality is not uniform throughout the Pectoralis major and that WB-related differences in cooked meat sensory texture attributes are lessened but not eliminated by vacuum-tumbling marination.

Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat quality

Broilers in the United States are typically electrically stunned using low voltage-high frequency (12-38 V, ≥400 Hz) DC or AC water bath stunners. In the European Union, however, broilers are required to be electrocuted using high voltage-low frequency (50-150 V, 50-350 Hz) AC. Low voltage stunned broilers regain consciousness in the absence of bleeding. In contrast, high voltage stunned broilers die due to induction of cardiac fibrillation. For birds stunned with low voltage systems, concerns have been raised regarding animal welfare during bleeding. This work evaluated the impact of extended DC stunning duration and alternative stunning methods (DC+AC combination) on the recovery of bird consciousness and meat quality. In the absence of bleeding, broilers that were DC stunned for extended times (60, 90, or 120 s), 63, 10, or 0% of broilers, respectively, were able to recover consciousness. Alternative stunning protocols included water bath stunning broilers at 15 or 25 V DC for 10 s followed by plate stunning at 100, 110, or 120 V AC for 5 s. Prior to shackling, live body weight and shank width were measured and during stunning, maximum mA for both DC and AC stuns were recorded. All of the alternative stunning protocols (DC+AC) resulted in non-recoverable stunning. The maximum mA recorded during both DC and AC stunning were moderately/strongly (r = 0.54-0.81) correlated to body weight and poorly/moderately (r = 0.27-0.74) correlated to shank width. No significant differences for carcass or meat quality characteristics (hemorrhages, red wing tips, broken clavicles, pH, cook loss, a* and b* color values, and MORS shear energy) were detected between control (15 or 25 V DC only) and treatment groups (DC+AC combination stunning). The only significant different meat quality parameter was L* values where the lowest voltage group (15 V DC) had the darkest fillets (53.27) and the 15 V DC+100 V AC group had the lightest fillets (55.61) with all other groups intermediate. These data indicate that stunning parameters combining DC and AC stunning may be viable protocols when a stun-to-death is desired.

Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition

The woody breast (WB) condition negatively influences the texture characteristics and quality of intact broiler breast fillets (Pectoralis major). But the impact of WB on ground meat is unknown. The objective of this study was to evaluate the effects of WB on the texture and cook loss of ground meat made of broiler breast fillets. Broiler breasts (deboned 3 h postmortem) were collected on 3 separate trial d from the commercial deboning line and classified into normal and severe WB fillet categories. Individual fillets were either ground and formed into patties or left intact prior to being stored for 7 d at -20°C. Samples were then cooked directly from the frozen state to an endpoint temperature of 76 °C for cook loss, instrumental (patties: Allo-Kramer shear; fillets: Warner-Bratzler shear), and descriptive sensory analysis of texture. Cook loss was greater (P < 0.05) in intact WB fillets compared to that in intact normal fillets, but there was no difference (P > 0.05) between WB and normal patties. There was no difference (P > 0.05) in shear force between normal and WB samples regardless of meat type. Sensory analysis showed that average scores of springiness and hardness of intact WB fillets were greater than those of normal fillets (P < 0.05). However, there were no significant differences (P > 0.05) in average scores for sensory attributes cohesiveness, hardness, juiciness, fibrous, and rate of breakdown between WB and normal patties. WB patties exhibited lower springiness and chewiness scores (P < 0.05) than normal patties. Data suggest that undesirable differences in sensory texture characteristics between cooked intact WB and normal breast meat can be minimized in a ground product.

Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat

Vacuum-tumbling marination is often used to improve the yield and quality of whole or portioned broiler breast fillets. The relationship between the marination performance of whole Pectoralis major muscles and breast fillet sub-samples is not well understood. The objective was to determine the effects of sub-sampling and freezing-thawing on the marination performance and cook loss of broiler breast meat. Paired right and left breast fillets were marinated as whole fillets or sub-samples (cranial and mid-caudal portions). Samples were marinated at 48 h postmortem (fresh) or stored at -20°C and then thawed prior to marination (frozen-thawed). Samples were vacuum-tumbled in 20% wt/wt brine (5% NaCl, 3% STP) and weighed pre-marination, during marination (15, 30, and 45 min), and 24 h post-marination. Samples were then cooked to 75°C for determination of cook loss. Marinade uptake was greater in caudal sub-samples than intact fillets and cranial sub-samples after 15 min of marination (P < 0.0001). After 30 min, marinade uptake was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.05). After 45 min, marinade uptake for fresh samples was greatest in intact fillets and lowest in cranial sub-samples. For frozen-thawed samples, marinade uptake at 45 min was greater in caudal sub-samples and intact fillets than cranial sub-samples (P < 0.0001). Marinade uptake in sub-samples at 30 min was greater in frozen-thawed versus fresh fillets (P < 0.05). Differences in marinade retention were not observed. Cook loss was similar between fresh and frozen-thawed samples but was greater in sub-samples compared to intact fillets (P < 0.0001). Correlations between marinade uptake in intact fillets and cranial sub-samples were greater in fresh (r = 0.64 to 0.78) than frozen-thawed samples (r = 0.39 to 0.59). Correlations between marinade uptake in intact fillets and caudal sub-samples were greater in frozen-thawed (r = 0.79 to 0.82) than fresh samples (r = 0.46 to 0.63). Data suggest that the relationships between marination performance of whole breast fillets and fillet sub-samples are dependent upon prior sample handling and intra-fillet sampling location.

Effect of early palliative care on quality of life in patients with non-small-cell lung cancer

Background

Patients with metastatic non-small-cell lung cancer (nsclc) experience great pain and stress. Our study aimed to explore the effect of early palliative care on quality of life in patients with nsclc.

Methods

A total of 150 patients were randomly divided into two groups: control group with conventional care and study group with early palliative care. The quality of life (qol) rating scale and self-rating scale of life quality (sslq) were used to analyze the patients' quality of life. The Hospital Anxiety and Depression Scale-D/A (hads-d/a) and Patient Health Questionnaire 9 (phq-9) were used to analyze the patients' mood. Pulmonary function indexes of peak expiratory flow (pef), functional residual capacity (frc), and trachea-esophageal fistula 25% (tef 25%) were analyzed using the lung function detector.

Results

The qol and sslq scales scores of patients receiving early palliative care were significantly higher than those in the control group (p < 0.05). Moreover, the questionnaire results of the hads-d/a and phq-9 were better in patients receiving palliative care than in the control group (p < 0.05 or p < 0.01). In addition, analytical results of pulmonary function showed that the levels of pef, frc, and tef 25% in patients assigned to early palliative care were remarkably higher than those in the control group (p < 0.01 or p < 0.001).

Conclusions

These data demonstrate that early palliative care improves life quality, mood, and pulmonary function of nsclc patients, indicating that early palliative care could be used as a clinically meaningful and feasible care model for patients with metastatic nsclc.

Computational methods for 2D materials: discovery, property characterization, and application design

The discovery of two-dimensional (2D) materials comes at a time when computational methods are mature and can predict novel 2D materials, characterize their properties, and guide the design of 2D materials for applications. This article reviews the recent progress in computational approaches for 2D materials research. We discuss the computational techniques and provide an overview of the ongoing research in the field. We begin with an overview of known 2D materials, common computational methods, and available cyber infrastructures. We then move onto the discovery of novel 2D materials, discussing the stability criteria for 2D materials, computational methods for structure prediction, and interactions of monolayers with electrochemical and gaseous environments. Next, we describe the computational characterization of the 2D materials' electronic, optical, magnetic, and superconducting properties and the response of the properties under applied mechanical strain and electrical fields. From there, we move on to discuss the structure and properties of defects in 2D materials, and describe methods for 2D materials device simulations. We conclude by providing an outlook on the needs and challenges for future developments in the field of computational research for 2D materials.

Live-cell Measurement of Odorant Receptor Activation Using a Real-time cAMP Assay

The enormous sizes of the mammalian odorant receptor (OR) families present difficulties to find their cognate ligands among numerous volatile chemicals. To efficiently and accurately deorphanize ORs, we combine the use of a heterologous cell line to express mammalian ORs and a genetically modified biosensor plasmid to measure cAMP production downstream of OR activation in real time. This assay can be used to screen odorants against ORs and vice versa. Positive odorant-receptor interactions from the screens can be subsequently confirmed by testing against various odor concentrations, generating concentration-response curves. Here we used this method to perform a high-throughput screening of an odorous compound against a human OR library expressed in Hana3A cells and confirmed that the positively-responding receptor is the cognate receptor for the compound of interest. We found this high-throughput detection method to be efficient and reliable in assessing OR activation and our data provide an example of its potential use in OR functional studies.

[Potential clinical significance of HBV RNA virus-like particle]

Our recent studies confirmed that the HBV RNAs present in the serum of chronic hepatitis B(CHB)patients are pregenomic RNAs(pgRNAs)with a size of 3.5 kb. These pgRNAs are located in virus-like particles whose morphological structure is similar to that of Dan particles. Since pgRNAs can only be transcribed from the covalently closed circular DNA(cccDNA)located in the nuclear of infected hepatocytes, and the production of pgRNAs is not affected by nucleos(t)ide analogues(NUCs), the presence of viral RNA in serum can reflect the presence of cccDNA in hepatocytes and its transcriptional activity in patients treated with medication. It can be inferred that serum viral RNA can be used as a potential index for safe withdrawal of NUCs. Our results based on a small-sample cohort show that the presence of HBV RNA in serum at the time of drugs withdrawal is indeed associated with virological rebound after drug withdrawal.

Receptor-transporting protein (RTP) family members play divergent roles in the functional expression of odorant receptors

Receptor transporting protein (RTP) family members, RTP1S and RTP2, are accessory proteins to mammalian odorant receptors (ORs). They are expressed in the olfactory sensory neurons and facilitate OR trafficking to the cell-surface membrane and ligand-induced responses in heterologous cells. We previously identified different domains in RTP1S that are important for different stages of OR trafficking, odorant-mediated responses, and interaction with ORs. However, the exact roles of RTP2 and the significance of the requirement of the seemingly redundant co-expression of the two RTP proteins in vivo have received less attention in the past. Here we attempted to dissect the functional differences between RTP1S and RTP2 using a HEK293T cell-based OR heterologous expression system. When a set of 24 ORs were tested against 28 cognate ligands, unlike RTP1S, which always showed a robust ability to support odorant-mediated responses, RTP2 had little or no effect on OR responses and exhibited a suppressive effect over that of RTP1S for a subset of the ORs tested. RTP1S and RTP2 showed no significant difference in OR ligand selectivity and co-transfection with RTP2 increased the detection threshold for some ORs. A protein-protein interaction analysis showed positive interactions among OR, RTP1S, and RTP2, corroborating the functional linkages among the three molecules. Finally, further cell-surface and permeabilized immunocytochemical studies revealed that OR and the co-expressed RTP1S proteins were retained in the Golgi when co-transfected with RTP2, indicating that RTP1S and RTP2 could play different roles in the OR trafficking process. By examining the functional differentiations between the two RTP family members, we provided a molecular level explanation to the suppressive effect exerted by RTP2, shedding light on the divergent mechanisms underlying the RTP proteins in regulating the functional expression of ORs.

[Immune response to one booster dose of inactivated hepatitis A vaccine in college students]

Objective: To evaluate the safety and immunogenicity of one booster dose of inactivated hepatitis A vaccine in young adults. Methods: The subjects were selected from participants in the clinical trial of immunogenicity of inactivated and attenuated live hepatitis A vaccine in young adults. Eligible subjects were those who had received one dose of inactivated or attenuated hepatitis A vaccine, could be contacted and were sero-negative before primary vaccination. All qualified subjects were immunized with one booster dose of inactivated hepatitis A vaccine. The blood samples were collected before booster dose vaccination and 28 days after the immunization. Anti-HAV antibody titer ≥20 mIU/ml was considered to be sero-protected against hepatitis A virus. Results: The GMCs in the inactivated HAV vaccine group and attenuated live vaccine group before booster dose vaccination were 70.80 mIU/ml and 50.12 mIU/ml, respectively, and the sero-protection rates were 94.7% and 65.0%, respectively. After the vaccination of the booster dose, the sero-protection rates in both groups were 100.0%, and the GMCs were 2 816.09 mIU/ml and 2 654.55 mIU/ml, respectively. Conclusion: The GMCs and sero-protection rates of anti-HAV antibody in young adults declined after three years of the primary vaccination. However, the higher GMC and sero-protection rate were observed in the inactivated vaccine group than in the attenuated live vaccine group. Significant increases of GMC levels were observed in both groups after one booster dose vaccination.

The role of metals in mammalian olfaction of low molecular weight organosulfur compounds

Covering: up to the end of 2017While suggestions concerning the possible role of metals in olfaction and taste date back 50 years, only recently has it been possible to confirm these proposals with experiments involving individual olfactory receptors (ORs). A detailed discussion of recent experimental results demonstrating the key role of metals in enhancing the response of human and other vertebrate ORs to specific odorants is presented against the backdrop of our knowledge of how the sense of smell functions both at the molecular and whole animal levels. This review emphasizes the role of metals in the detection of low molecular weight thiols, sulfides, and other organosulfur compounds, including those found in strong-smelling animal excretions and plant volatiles, and those used in gas odorization. Alternative theories of olfaction are described, with evidence favoring the modified "shape" theory. The use of quantum mechanical/molecular modeling (QM/MM), site-directed mutagenesis and saturation-transfer-difference (STD) NMR is discussed, providing support for biological studies of mouse and human receptors, MOR244-3 and OR OR2T11, respectively. Copper is bound at the active site of MOR244-3 by cysteine and histidine, while cysteine, histidine and methionine are involved with OR2T11. The binding pockets of these two receptors are found in different locations in the three-dimensional seven transmembrane models. Another recently deorphaned human olfactory receptor, OR2M3, highly selective for a thiol from onions, and a broadly-tuned thiol receptor, OR1A1, are also discussed. Other topics covered include the effects of nanoparticles and heavy metal toxicants on vertebrate and fish ORs, intranasal zinc products and the loss of smell (anosmia).

[Effect of root canal sealers on biocompatibility of human periodontal ligament cells]

OBJECTIVE

To compare the effects of three root canal sealers with respect to time on biocompatibility of human periodontal ligament cells (hPDLCs).The sealers included zinc oxide and eugenol based sealers (ZOE), epoxy resin sealers (ERS) and silicone based sealers (SBS).

METHODS

hPDLCs were primarily cultured,with the method combining of tissue explant and enzymatic digestion. The cells were then exposed to different extract fluids: (1) ZOE extracted for 24 h group ;(2) ZOE extracted for 1 week group;(3)ZOE extracted for 2 weeks group;(4) ERS extracted after 24 h group; (5) ERS extracted after 1 week group; (6) ERS extracted after 2 weeks group; (7) SBS extracted after 24 h group; (8) SBS extracted after 1 week group; (9) SBS extracted after 2 weeks group; (10) Dulbecco modified Eagle's medium/F12 (DMEM/F12) as negative control group. Cell morphology was observed under an inverted microscope.Cell proliferation was measured by methyl-thiazol-diphenyltetrazolium (MTT) assay. ALP assay kit was used for measuring alkaline phosphatase (ALP) activity. Sealers of 2 weeks' setting time were then immersed in an osteogenic medium for examination of mineral nodules and calcium deposits.

RESULTS

Considering the relative growth rate(RGR),ZOE was severely to moderately cytotoxic(RGR:13.6%-39.9%), while ERS was slightly or not cytotoxic (RGR: 87.6%-95.3%).Only SBS did not show any cytotoxicity after setting (RGR: 91.8%-106.7%). The setting time influenced the cytotoxicity of ERS which decreased after 1 week. Considering the ALP activity,there was no difference between SBS group and control group (F=3.397,P=0.053). According to the results of calcium deposits, ZOE:D562 nm=0.180±0.050,ERS: D562 nm=2.968±0.201,SBS:D562 nm=3.623±0.039,Control:D562 nm=3.477±0.102,the ranking of ALP activity and calcium deposits was as follows: ZOE<ERS <SBS=Control.

CONCLUSION

The cytotoxicity of ZOE was the highest and persisted with time. The setting time had influence on the cytotoxicity of ERS. Only SBS did not show any cytotoxicity or inhibition of the mineral potential on hPDLCs, indicating which was more biocompatible than the others.

Smelling Sulfur: Copper and Silver Regulate the Response of Human Odorant Receptor OR2T11 to Low-Molecular-Weight Thiols

Mammalian survival depends on ultrasensitive olfactory detection of volatile sulfur compounds, since these compounds can signal the presence of rancid food, O₂ depleted atmospheres, and predators (through carnivore excretions). Skunks exploit this sensitivity with their noxious spray. In commerce, natural and liquefied gases are odorized with t-BuSH and EtSH, respectively, as warnings. The 100-million-fold difference in olfactory perception between structurally similar EtSH and EtOH has long puzzled those studying olfaction. Mammals detect thiols and other odorants using odorant receptors (ORs), members of the family of seven transmembrane G-protein-coupled receptors (GPCRs). Understanding the regulator cofactors and response of ORs is particularly challenging due to the lack of X-ray structural models. Here, we combine computational modeling and site-directed mutagenesis with saturation transfer difference (STD) NMR spectroscopy and measurements of the receptor response profiles. We find that human thiol receptor OR2T11 responds specifically to gas odorants t-BuSH and EtSH requiring ionic copper for its robust activation and that this role of copper is mimicked by ionic and nanoparticulate silver. While copper is both an essential nutrient for life and, in excess, a hallmark of various pathologies and neurodegenerative diseases, its involvement in human olfaction has not been previously demonstrated. When screened against a series of alcohols, thiols, sulfides, and metal-coordinating ligands, OR2T11 responds with enhancement by copper to the mouse semiochemical CH₃SCH₂SH and derivatives, to four-membered cyclic sulfide thietane and to one- to four-carbon straight- and branched-chain and five-carbon branched-chain thiols but not to longer chain thiols, suggesting compact receptor dimensions. Alcohols are unreactive.

Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition

The objective was to characterize texture properties of raw and cooked broiler fillets (Pectoralis major) with the wooden breast condition (WBC) using the instrumental texture techniques of Meullenet-Owens Razor Shear (MORS) and Texture Profile Analysis (TPA). Deboned (3 h postmortem) broiler fillets were collected from a commercial plant and categorized as normal, moderate, or severe WBC based on the incidence and severity of diffuse hardened areas throughout fillets and the degree of palpable hardness. The fillets were then either stored at 4°C overnight or in a -20°C freezer. The MORS and TPA of the raw samples were determined at 24 h postmortem for fresh samples and after thawing overnight for frozen samples. The same measurements were also taken after the samples were cooked to 78°C. Regardless of freshness (fresh vs. frozen-thawed), cooking (raw vs. cooked), and degree of WBC, both MORS force and energy of the WBC samples were higher than that of the normal samples (P < 0.05). For TPA adhesiveness and resilience, there were no differences between normal and WBC samples (P > 0.05). However, average TPA hardness and chewiness measurements of the fillets with WBC were higher than the normal fillets (P < 0.05). Regardless of texture measurement, there were no interactions between freshness and the wooden condition or no differences between moderate and severe WBC fillets (P > 0.05). These results demonstrate that there are significant differences in instrumental texture properties between normal fillets and those exhibiting the WBC. The WBC fillets required more force to cut through, harder, and chewier than normal breast muscles. These results suggest that cooked WBC meat would likely be tougher than cooked normal meat.

[To improve the accessibility of hepatitis B treatment]

The burden of chronic hepatitis B is substantial in China. An estimated 90 million people are living with chronic hepatitis B. About 7.4 million people are at high risk of advance stage liver disease and cancer due to chronic hepatitis B and who urgently require treatment. However, only 12.5% of chronic hepatitis B patients are receiving antiviral treatment at present. In order to improve the accessibility of antiviral treatment for chronic hepatitis B we should decrease the price of antiviral drugs; to bring antiviral drugs into the national essential drugs list; to include antiviral drugs in both inpatient and outpatient reimbursement category; to apply the mechanisms for drug price reduction such as rejecting the patent registration for drugs with public health risk and harm to welfare policy; initiating government unified price negotiations with drug companies.

Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping

The white striping (WS) condition in broiler meat results in increased intramuscular fat, connective tissue, and moisture loss during cooking and negatively affects product appearance and consumer acceptance of skinless chicken meat. The effect of WS on the human perception of cooked meat texture is unknown. The objective of this study was to evaluate the effects of WS on sensory texture attributes of cooked chicken breast fillets (Pectoralis major). Over three separate trial days, a total of 105 breast butterfly fillets were collected from the deboning line of a commercial broiler processing plant. Fillets were classified according to the degree of WS (normal, moderate, severe) and stored at -20°C until use. Fourteen representative fillets from each category were cooked directly from the frozen state to an endpoint temperature of 78°C and evaluated by a 7-member trained panel for five texture attributes: cohesiveness, hardness, juiciness, rate of breakdown, and chewiness. There were no differences (P > 0.05) for juiciness or the rate of breakdown between the fillets based on the degree of WS. Among the three WS groups, however, differences (P < 0.05) in cohesiveness, hardness, and chewiness were observed. For these attributes, the mean intensity scores of fillets with severe WS were consistently highest among the groups. There were no differences (P > 0.05) between the normal and moderate WS fillets. These data suggest that the severe WS condition was perceived to be harder, more cohesive, and chewier than either normal or moderate WS fillets by panelists.

BitterX: a tool for understanding bitter taste in humans

BitterX is an open-access tool aimed at providing a platform for identifying human bitter taste receptors, TAS2Rs, for small molecules. It predicts TAS2Rs from the molecular structures of arbitrary chemicals by integrating two individual functionalities: bitterant verification and TAS2R recognition. Using BitterX, several novel bitterants and their receptors were predicted and experimentally validated in the study. Therefore, BitterX may be an effective method for deciphering bitter taste coding and could be a useful tool for both basic bitter research in academia and new bitterant discoveries in the industry.