1
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Mena B, Torrico DD, Hutchings S, Ha M, Ashman H, Warner RD. Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics. Meat Sci 2023; 199:109124. [PMID: 36736127 DOI: 10.1016/j.meatsci.2023.109124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 11/23/2022] [Accepted: 01/17/2023] [Indexed: 01/21/2023]
Abstract
Sensorial perceptions change as people age and biometrics analysis can be used to explore the unconscious consumer responses. Investigation was conducted of effects of consumer age (younger, 22-52 years; older, 60-76 years) on facial expression response (FER) during consumption of beef patties with varying firmness (soft, medium, hard) and taste (±plum sauce). Video images were collected and FERs analysed using FaceReader™. Younger people exhibited higher intensity for happy/sad/scared and lower intensity for neutral/disgusted, relative to older people. Interactions between age and texture/sauce showed little FER variation in older people, whereas younger people showed considerable FER variation. Younger people, but not older people, had lowest intensity of happy FER and highest intensity of angry FER for the hard patty. Sauce addition resulted in higher intensity of happy/contempt in younger consumers, but not older consumers. FER collected using FaceReader™ was successfully used to differentiate between the unconscious responses of younger and older consumers.
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Affiliation(s)
- Behannis Mena
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Damir Dennis Torrico
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Scott Hutchings
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; AgResearch, Food & Bio-based Products Group, Palmerston North 4442, New Zealand
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Hollis Ashman
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
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2
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Choi WS, Seo HS. Effects of Age Group, Gender, and Consumption Frequency on Texture Perception and Liking of Cooked Rice or Bread. Foods 2023; 12:foods12091793. [PMID: 37174331 PMCID: PMC10177980 DOI: 10.3390/foods12091793] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/13/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023] Open
Abstract
This study aimed to determine whether and how three demographic factors-age group, gender, and consumption frequency-affect texture perception and liking of two staple foods-cooked rice and wheat bread. In total, 346 adults evaluated three cooked rice and four wheat bread samples in terms of three (hardness, stickiness, and chewiness) and four textural attributes (hardness, moistness, chewiness, and softness), respectively, on both 9-point intensity and 5-point Just-About-Right (JAR) scales. Liking of test samples was also rated on 9-point hedonic scales. Age group and gender differed in mean ratings, standard deviations, and JAR responses regarding textural attribute intensity and overall liking of test samples, while the effect of consumption frequency was minimal in this regard. Significant contributors of textural attributes to overall liking of cooked rice and wheat bread differed with age group, gender, and consumption frequency. Effects of age group, gender, and consumption frequency on texture perception and overall liking also varied with test samples. This study provides agricultural and food systems professionals with systematic evidence of how textural attribute perception and liking of foods can change based on demographics and test samples.
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Affiliation(s)
- Won-Seok Choi
- Department of Food Science and Technology, Korea National University of Transportation, Jeungpyeong-gun, Chungbuk 27909, Republic of Korea
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
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3
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Moloney AP, Wilson SS, Siphambili S, Moran L, O’Riordan EG, O’Sullivan MG, Kerry JP, Monahan FJ, McGee M. The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation. Animals (Basel) 2022; 12:2417. [PMID: 36139278 PMCID: PMC9495212 DOI: 10.3390/ani12182417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/09/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022] Open
Abstract
Carcasses from pasture-finished early-maturing (EM), rather than late-maturing (LM), breed bulls may be more suited to meet the minimum carcass fatness classification of 2+ (6.0 on a 15-point scale) required for some markets. The comparative colour and eating quality of beef from grass-fed bulls of different maturities are unknown. Sixty yearling suckler-bred bulls were assigned to a 2 (maturities: EM and LM) × 2 (finishing strategies: grass only (G0) or grass + 4.0 kg concentrate daily (GC)) factorial design. Bulls were at pasture from 7 April, concentrates were introduced (or not) 97 days later, and bulls were slaughtered at 192 d post-turnout (approximately 19 mo of age). Carcass fat scores averaged 5.02, 6.20, 6.33 and 7.30 for LMG0, LMGC, EMG0 and EMGC bulls, respectively. Muscle colour did not differ between treatments. Muscle from LM had lower intramuscular fat concentration, collagen solubility and a tendency (p < 0.1) towards lower ratings for tenderness, texture, and acceptability of 14 d aged beef. Concentrate supplementation decreased the ratings for muscle tenderness but ratings for acceptability were not affected. Achieving the minimum carcass fatness was therefore not required to produce beef of acceptable eating quality and suckler bulls can access the “grass-fed” beef market.
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Affiliation(s)
- Aidan P. Moloney
- Animal & Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany Co., C15 PW95 Meath, Ireland
| | - Shannon S. Wilson
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
| | - Sibhekiso Siphambili
- School of Agriculture and Food Science, University College Dublin, D04 V1W8 Dublin 4, Ireland
| | - Lara Moran
- Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin 15, Ireland
- Lactiker Research Group, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Edward G. O’Riordan
- Animal & Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany Co., C15 PW95 Meath, Ireland
| | - Maurice G. O’Sullivan
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
| | - Joseph P. Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
| | - Frank J. Monahan
- School of Agriculture and Food Science, University College Dublin, D04 V1W8 Dublin 4, Ireland
| | - Mark McGee
- Animal & Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany Co., C15 PW95 Meath, Ireland
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4
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Mihnea M, Tobin AB, Lopez‐Sanchez P, Garrido‐Bañuelos G. Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees. J SENS STUD 2022. [DOI: 10.1111/joss.12781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mihaela Mihnea
- Material and Exterior Design, Perception RISE Research Institutes of Sweden AB Göteborg Sweden
| | - Aarti B. Tobin
- Food Materials Commonwealth Scientific and Industrial Research Organisation Canberra Australia
| | - Patricia Lopez‐Sanchez
- Food Nutrition and Science Chalmers University of Technology Göteborg Sweden
- Food Technology, Department of Analytical Chemistry, Nutrition and Food Science University of Santiago de Compostela, Campus Terra Lugo Spain
| | - Gonzalo Garrido‐Bañuelos
- Agriculture and Food, Bioeconomy and Health RISE Research Institutes of Sweden Gothenburg Sweden
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5
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Mena B, Hutchings S, Ha M, Ashman H, Shand PJ, Warner RD. Effect of age on sensory perception of beef patties with varying firmness. Meat Sci 2022; 192:108869. [DOI: 10.1016/j.meatsci.2022.108869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 04/04/2022] [Accepted: 05/25/2022] [Indexed: 10/18/2022]
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6
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Moloney AP, O’Riordan EG, McGee M, O’Sullivan MG, Kerry JP, Wilson SS, Monahan FJ, Kelly AK, McMenamin K, Moran L. Carcass characteristics, colour and eating quality of beef from late maturing suckler bulls finished at pasture with or without concentrate supplementation or indoors on a high concentrate ration. ANIMAL PRODUCTION SCIENCE 2022. [DOI: 10.1071/an21426] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Kim DS, Joo N. Feasibility of Elder-Friendly Food Applications of Sacha Inchi According to Cooking Method: Focusing on Analysis of Antioxidative Activity and Brain Neuron Cell Viability. Foods 2021; 10:2948. [PMID: 34945501 PMCID: PMC8700732 DOI: 10.3390/foods10122948] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/15/2021] [Accepted: 11/29/2021] [Indexed: 11/17/2022] Open
Abstract
One of the objectives of this study was to determine the effect of the cooking method on the antioxidant activity of Sacha inchi (Plukenetia volubilis). This work was focused on the importance of performing proper cooking for studying Sacha inchi. The result of this study sheds light on preventing nutritional loss with appropriate cooking methods. Three types of cooking processes were selected: uncooked, roasted at 160 °C for 6 min, boiled at 100 °C for 13 min. The results of the present study indicated that roasted Sacha inchi is distinguishable for its high content of antioxidants (total polyphenol content 485.50 μM, total flavonoid content 0.02 μg/mL, DPPH free radical scavenging activity 33.05%, ferric reducing ability 0.19 μM). The results of the present study also indicated that Sacha inchi uniquely promotes HT22 cell viability. With roasted Sacha inchi treatment, HT22 hippocampal neuronal cell showed a significantly increased number of growth (p < 0.001). Results also suggest that the development of tenderized Sacha inchi could help the elderly consumers achieve their target antioxidant provision in smaller portion sizes, thus curtailing the peril of sarcopenia. The mousse type of elderly food may also change the taste of many other nut consumers as they may opt to start selling and consuming Sacha inchi. It could be in the Sacha inchi industry's best interest to make certain all of the population's textural favors are catered.
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Affiliation(s)
| | - Nami Joo
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea;
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Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers. Foods 2021; 10:foods10081911. [PMID: 34441687 PMCID: PMC8394310 DOI: 10.3390/foods10081911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/05/2021] [Accepted: 08/10/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of the present study was to determine if animals who were genetically divergent in the predicted tenderness of their meat actually produced more tender meat, as well as what the implications were for other organoleptic properties of the meat. The parental average genetic merit for meat tenderness was used to locate 20 “Tough genotype” heifers and 17 “Tender genotype” heifers; M. longissimus thoracis steaks from all heifers were subjected to sensory affective analysis (140 consumers) and sensory profiling using two trained sensory panels. All sample steaks were treated identically regarding pre- and post-mortem handling, storage, cooking and presentation (i.e., randomised, blind coded). For the affective consumer study, eight steaks were sectioned from the same location of the striploin muscles from each of the heifers. In total, 108 steaks from the Tender genotype and 118 from the Tough genotype were tested in the consumer study to determine the preference or liking of these steaks for appearance, aroma, flavour, tenderness, juiciness and overall acceptability. The consumer study found that the Tender genotype scored higher (p < 0.0001) for liking of tenderness, juiciness, flavour and overall acceptability compared to the Tough genotype. Similar results were generally found for the separate consumer age cohorts (18–64 years) with lower sensory acuity in the 65+ age cohort. For the descriptive analysis, the Tender genotype scored numerically more tender, juicy and flavoursome, although the differences were only significant for one of the panels. The critical outcome from this study is that parental average genetic merit can be used to pre-select groups of animals for tenderness, which, in turn, can be detected by consumers.
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9
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Puleo S, Valentino M, Masi P, Di Monaco R. Hardness sensitivity: Are old, young, female and male subjects all equally sensitive? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104118] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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10
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The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products. Meat Sci 2021; 177:108491. [PMID: 33761399 DOI: 10.1016/j.meatsci.2021.108491] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 03/04/2021] [Accepted: 03/05/2021] [Indexed: 12/23/2022]
Abstract
The food industry has been slow in harnessing technological developments to expand opportunities and benefit the community. One such opportunity is in the application of proteolytic enzymes to the development of softer-textured meat products that require reduced mastication force, for those with impaired dentition, and reduced strength including older adults. Proteolytic enzymes haven't been fully explored for their potential in this area. Here a response surface methodology (RSM) was applied to model the interactive effects of sous-vide and papain application on texture, color, and cooking loss of meat. An innovative meat product formulation with a reduced toughness (120 min cooking sous-vide and 0.01 mg papain/100 g) was optimized and the technological performance of the formulation was validated. Bias values of the optimized model were in the range of 0.97 to 1.06, while accuracy factors for shear force values, chewiness, TPA hardness, cooking loss, color parameters ranged from 1.00 and 1.06, both of which metrics indicated the reliability of the resultant models.
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11
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Kim DS, Joo N. Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment. Food Sci Anim Resour 2020; 40:74-86. [PMID: 31970332 DOI: 10.5851/kosfa.2019.86] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 10/15/2019] [Accepted: 11/07/2019] [Indexed: 11/06/2022] Open
Abstract
Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p<0.001). These results present opportunities to produce essential fatty acids fortified horse meat with soft texture and satisfied technological characteristics. The intake of the essential fatty acids intensified horse meat could aid the elderly to get their aimed essential fatty acid demands. Results also suggest that horse meat tenderized through enzymatic processing stand for auspicious options for the comprehension of texture-revised diets in the elderly population.
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Affiliation(s)
- Dah-Sol Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Nami Joo
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
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12
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Kim DS, Joo N. Texture Characteristics of Horse Meat for the Elderly Based on the
Enzyme Treatment. Food Sci Anim Resour 2020. [PMID: 31970332 PMCID: PMC6957448 DOI: 10.5851/kosfa.2019.e86] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Horse meat is nutritionally adequate to the elderly, but it has a comparatively
hard texture in contrast to most of the food. In practice, the meat intake in
the elderly is generally bated because the relatively difficult texture of the
meat can diminish mastication. Thus, strategies are being developed to produce
meat products remanding detracted mastication exertion and possibly exalt
ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes
on textural characteristics of horse meat were studied, because they have
well-known favorable efficacy on the meat tenderness by causing important
demotion of the myo-fibrillar protein and collagen. Four treatments namely,
papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to
the horse meat. Their effects on the texture parameters were determined. All the
above enzymatic treatments significantly reduced hardness and resilience
(p<0.001). These results present opportunities to produce essential fatty
acids fortified horse meat with soft texture and satisfied technological
characteristics. The intake of the essential fatty acids intensified horse meat
could aid the elderly to get their aimed essential fatty acid demands. Results
also suggest that horse meat tenderized through enzymatic processing stand for
auspicious options for the comprehension of texture-revised diets in the elderly
population.
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Affiliation(s)
- Dah-Sol Kim
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310,
Korea
| | - Nami Joo
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310,
Korea
- Corresponding author: Nami Joo, Department
of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea,
Tel: +82-2-710-9471, Fax: +82-2-710-9469, E-mail:
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13
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Dang DS, Buhler JF, Davis HT, Thornton KJ, Scheffler TL, Matarneh SK. Inhibition of mitochondrial calcium uniporter enhances postmortem proteolysis and tenderness in beef cattle. Meat Sci 2019; 162:108039. [PMID: 31935569 DOI: 10.1016/j.meatsci.2019.108039] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 12/18/2019] [Accepted: 12/19/2019] [Indexed: 02/03/2023]
Abstract
The purpose of this study was to examine the role of mitochondria in postmortem calcium homeostasis and its effect on proteolysis and tenderness. We hypothesized that mitochondria buffer cytosolic calcium levels and delay the activation of calpain-1 and subsequently the development of meat tenderness. To test this hypothesis, pre-rigor bovine longissimus thoracis et lumborum muscle samples were injected with DS16570511 to inhibit mitochondrial calcium uptake. Free calcium, tenderness, texture profile analysis (TPA), calpain-1 activity, and proteolysis were evaluated over a 336 h aging period. Inhibition of mitochondrial calcium uptake increased (P < .0001) cytosolic calcium concentration and calpain-1 autolysis and activity at 24 h compared to control steaks. Further, tenderness and TPA at 168 and 336 h, calpastatin degradation at 24 h, and proteolysis at 168 h were all enhanced (P < .05) in the treated steaks. Collectively, these data indicate that inhibition of mitochondrial calcium uptake can enhance postmortem proteolysis and tenderization through an early activation of calpain-1.
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Affiliation(s)
- David S Dang
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Jared F Buhler
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Haden T Davis
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Kara J Thornton
- Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, United States
| | - Tracy L Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States.
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14
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Holman BW, Fowler SM, Hopkins DL. Red meat (beef and sheep) products for an ageing population: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14443] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Benjamin W.B. Holman
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
| | - Stephanie M. Fowler
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
| | - David L. Hopkins
- Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra NSW 2794 Australia
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15
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Mathieu ME, Reid RER, King NA. Sensory Profile of Adults with Reduced Food Intake and the Potential Roles of Nutrition and Physical Activity Interventions. Adv Nutr 2019; 10:1120-1125. [PMID: 31121014 PMCID: PMC6855938 DOI: 10.1093/advances/nmz044] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 12/20/2018] [Accepted: 03/29/2019] [Indexed: 12/12/2022] Open
Abstract
The sensory profile, referring to sight, smell, taste, hearing, and touch, plays an essential role in optimizing the habitual intake of energy and macronutrients. However, specific populations, such as older adults, are known to have impaired energy intake. In this paper, the relevance of sensory impairments in this older population is described, and the extent to which nutritional and physical activity interventions can modulate these sensory responses when food intake is insufficient is explored. With aging, all senses deteriorate, and in most cases, such deteriorations diminish the nutritional response. The only exception is sight, for which both positive and negative impacts on nutritional response have been reported. From a prevention perspective, nutritional interventions have been understudied, and to date, only hearing is known to be positively affected by a good nutritional profile. In comparison, physical activity has been more frequently studied in this context, and is linked to an improved preservation of 4 senses. Regarding treatment, very few studies have directly targeted sensory training, and the focus of research has tended to be on nutrition and physical activity intervention. Sensory training, and nutritional and physical activity treatments all have beneficial effects on the senses. In the future, researchers should focus on exploring gaps in the literature specifically concerning prevention, treatment, and sensory response to understand how to improve the efficacy of current approaches. In order to maintain sensory acuity and recover from sensory impairment, the current state of knowledge supports the importance of improving nutritional habits as well as physical activity early on in life. A combined approach, linking a detailed lifestyle profile with the assessment of numerous senses and one or more interventional approaches (nutrition, physical activity, sensory training, etc.), would be required to identify effective strategies to improve the nutritional state of older individuals.
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Affiliation(s)
- Marie-Eve Mathieu
- École de kinésiologie et des sciences de l'activité physique, Université de Montréal, Montréal, Canada,Sainte-Justine University Hospital Center, Montréal, Canada,Address correspondence to M-EM (E-mail: )
| | - Ryan E R Reid
- École de kinésiologie et des sciences de l'activité physique, Université de Montréal, Montréal, Canada,Sainte-Justine University Hospital Center, Montréal, Canada
| | - Neil A King
- School of Exercise and Nutrition Sciences, Queensland University of Technology, Brisbane, Australia
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16
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Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly population. Meat Sci 2018; 145:86-93. [DOI: 10.1016/j.meatsci.2018.06.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 05/24/2018] [Accepted: 06/04/2018] [Indexed: 11/18/2022]
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17
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Conroy PM, O'Sullivan MG, Hamill RM, Kerry JP. Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance. Meat Sci 2018; 143:190-198. [PMID: 29778005 DOI: 10.1016/j.meatsci.2018.04.037] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2017] [Revised: 04/29/2018] [Accepted: 04/30/2018] [Indexed: 11/17/2022]
Abstract
The properties of varying salt and fat levels in traditional breakfast sausages were investigated. Sausages were produced with fat levels of: 30%, 20% and 15%. Fat was replaced with pea extract. Salt levels employed were: 2.5%, 1.1% and 0.0%. A reduced sodium salt which contains 45% less sodium than standard salt was used. Sensory analysis was conducted on consumers (n = 228): 18-40 yrs., 41-64 yrs. and 65-85 yrs. The 18-40 yr. olds preferred sausages containing 20% fat, 41-64 yr. olds preferred sausages with 15% fat, 65+ age group preferred sausages containing 30% fat. The 18-40 yr. olds preferred high salt samples, 41-64 yr. olds displayed no salt preference, while the 65+ age group preferred high salt sausages. Sausage formulation choice was found to be driven by texture for the younger age cohort, flavour for the middle age cohort and visual aspects from the oldest age cohort. There is a need to understand how meat products might be reformulated different age palates.
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Affiliation(s)
- Paula M Conroy
- Food Packaging Group College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland.
| | - Ruth M Hamill
- Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland
| | - Joseph P Kerry
- Food Packaging Group College of Science, Engineering and Food Science, University College Cork, Cork, Ireland.
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18
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Wang J, Li Q, Kong Y, Zhou F, Li J, Li W, Wang K, Wu T, Guan Y, Xie J, Wen T. Biosystems Study of the Molecular Networks Underlying Hippocampal Aging Progression and Anti-aging Treatment in Mice. Front Aging Neurosci 2018; 9:393. [PMID: 29311893 PMCID: PMC5735351 DOI: 10.3389/fnagi.2017.00393] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Accepted: 11/13/2017] [Indexed: 12/22/2022] Open
Abstract
Aging progression is a process that an individual encounters as they become older, and usually results from a series of normal physiological changes over time. The hippocampus, which contributes to the loss of spatial and episodic memory and learning in older people, is closely related to the detrimental effects of aging at the morphological and molecular levels. However, age-related genetic changes in hippocampal molecular mechanisms are not yet well-established. To provide additional insight into the aging process, differentially-expressed genes of 3- versus 24- and 29-month old mice were re-analyzed. The results revealed that a large number of immune and inflammatory response-related genes were up-regulated in the aged hippocampus, and membrane receptor-associated genes were down-regulated. The down-regulation of transmembrane receptors may indicate the weaker perception of environmental exposure in older people, since many transmembrane proteins participate in signal transduction. In addition, molecular interaction analysis of the up-regulated immune genes indicated that the hub gene, Ywhae, may play essential roles in immune and inflammatory responses during aging progression, as well as during hippocampal development. Our biological experiments confirmed the conserved roles of Ywhae and its partners between human and mouse. Furthermore, comparison of microarray data between advanced-age mice treated with human umbilical cord blood plasma protein and the phosphate-buffered saline control showed that the genes that contribute to the revitalization of advanced-age mice are different from the genes induced by aging. These results implied that the revitalization of advanced-age mice is not a simple reverse process of normal aging progression. Our data assigned novel roles of genes during aging progression and provided further theoretic evidence for future studies exploring the underlying mechanisms of aging and anti-aging-related disease therapy.
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Affiliation(s)
- Jiao Wang
- Laboratory of Molecular Neural Biology, School of Life Sciences, Shanghai University, Shanghai, China
| | - Qian Li
- Laboratory of Molecular Neural Biology, School of Life Sciences, Shanghai University, Shanghai, China
| | - Yanyan Kong
- Position Emission Computed Tomography Center, Huashan Hospital, Fudan University, Shanghai, China
| | - Fangfang Zhou
- Laboratory of Molecular Neural Biology, School of Life Sciences, Shanghai University, Shanghai, China
| | - Jie Li
- Laboratory of Molecular Neural Biology, School of Life Sciences, Shanghai University, Shanghai, China
| | - Weihao Li
- Laboratory of Molecular Neural Biology, School of Life Sciences, Shanghai University, Shanghai, China
| | - Kai Wang
- Shanghai Key Laboratory of Molecular Andrology, Institute of Biochemistry and Cell Biology, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, Shanghai, China
| | - Ting Wu
- Shanghai Stem Cell Group, Shanghai, China
| | - Yihui Guan
- Position Emission Computed Tomography Center, Huashan Hospital, Fudan University, Shanghai, China
| | - Jiang Xie
- School of Computer Engineering and Science, Shanghai University, Shanghai, China
| | - Tieqiao Wen
- Laboratory of Molecular Neural Biology, School of Life Sciences, Shanghai University, Shanghai, China
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