What is the Place of Beef in a Healthful Sustainable Homo sapiens Diet?

Who likes meat, fish, and seafood? Influence of sex, age, body mass index, smoking, and olfactory efficiency on meat product preferences

Meat, fish, and seafood are animal products that can be found in various forms in the human diet. In Western culture, there are trends to reduce meat consumption. This work was created to assess how various factors influence the fact that we like to eat meat, fish, and seafood. Exploring these relationships will contribute to our understanding of why dietary interventions for the above foods may be so difficult to implement in some groups of people. Two hundred eighty-three people living in Poland took part in the study. An interview and olfactory tests were conducted together with assessments of food preferences from 25 types of food products. The extent to which sex, age, body mass index, tobacco addiction, and sense of smell influence 'meat, fish and seafood' consumption was assessed. Using the factor analysis, a coherent group of 'meat, fish and seafood' products was selected: beef, pork, veal, cured meats, poultry, fish dishes, and seafood. 'Meat, fish and seafood' was liked more by men, compared to women (B = .85; CI = .60, 1.10; t = 6.66, η 2 = .14; p < .001), whereas other factors did not affect the preference of dishes from this group as a whole. A detailed analysis of each type of food separately showed, however, that not only is gender important, but fish is liked more by older people, and cured meats by people who identify odors more efficiently. When planning a diet change, including the products mentioned above, we should consider the sex and age of the person to whom the diet is addressed, because men declare a higher derived pleasure from eating various types of meat, fish, and seafood than women, while older people like fish more.

Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers

The study aimed to fabricate healthier beef burgers using high internal phase Pickering emulsion (HIPPE) as animal fat substitute. In this context, HIPPE stabilized by modified soy protein isolates was produced with flaxseed-derived diglycerides (DAGs). Beef burgers were prepared by substituting beef backfat with HIPPE at varying levels (0%, 25%, 50%, 75%, and 100%). Reformulated burgers showed a significant decrease in WHC (from 89.75 to 77.38%), pH (from 5.73 to 5.58), L* values (from 53.5 to 44.5), and b* values (22.9 to 21.8), while a significant increase in a* values (from 24.4 to 6.7), cooking loss (from 20.25 to 30.62), and cooking shrinkage (from 11.27 to 13.05). Texture attributes, including hardness, chewiness, and gumminess, decreased up to 50% fat substitution and increased with increasing levels of fat substitution. Moreover, the rheological properties (G' and G'') and T2 relaxation time were increased with increasing fat replacement. The reformulation with HIPPE resulted in a decrease in SFA (from 3896 to 1712 mg/100 g), ω-6/ω-3 ratio (from 5.29 to 0.47), atherogenic index (from 0.57 to 0.13), and thrombogenic index (from 1.46 to 0.15) and increase in PUFA/SFA ratio (from 0.20 to 2.79). Notably, burgers with 50% fat substitution were more preferred regarding tenderness, while those with 100% fat substitution obtained higher scores for color and flavor than all other treatments. In conclusion, 50% fat replacement using flaxseed-derived diglyceride-based HIPPE improved beef burgers' textural profile and fatty acid composition without compromising the sensory characteristics.