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West EAL, Xu AX, Bohrer BM, Corradini MG, Joye IJ, Wright AJ, Rogers MA. Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8394-8402. [PMID: 34313430 DOI: 10.1021/acs.jafc.1c03422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Changes in the physical states, induced with different sous vide cooking temperatures, significantly (P < 0.05) altered lipid bioaccessibility measured in the TNO-simulated gastrointestinal tract model-1 of AAA boneless beef striploin, containing the longissimus lumborum muscle. The denaturation of actin significantly correlates with the total cumulative free fatty acid (FFA) bioaccessibility, whereby the striploin cooked to 60 °C presents the maximum lipid bioaccessibility (15.8 ± 1.0%), rate constant (ka) for FFA hydrolysis (0.087 ± 0.003 min-1), and greatest actin denaturation enthalpy (-0.57 ± 0.06 ΔH). Thus, thermal treatments above 60 °C significantly decrease the kinetics of lipolysis (70 °C = 0.042 ± 0.002 min-1 and 80 °C = 0.047 ± 0.002 min-1) and the resultant total lipid bioaccessibility (70 °C = 8.6 ± 0.7 and 80 °C = 8.3 ± 0.5%). This research highlights the potential to manipulate the physical food structure to alter digestion kinetics, supporting the need to understand supramolecular structures in food and their nutritional outcomes.
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Affiliation(s)
- E A L West
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - A X Xu
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - B M Bohrer
- Department of Animal Science, Ohio State University, Columbus, Ohio 43201, United States
| | - M G Corradini
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
- Arrell Food Institute, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - I J Joye
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - A J Wright
- Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - M A Rogers
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
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McKillip KV, Wilfong AK, Gonzalez JM, Houser TA, Unruh JA, Boyle EAE, O’Quinn TG. Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.06.0033] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness. Consumer and trained sensory panelists evaluated strip steak palatability traits of 3 USDA quality grades: Prime, Low Choice, and Low Select. Additional strip loins from each grade were enhanced to 108% with a water, salt, and alkaline phosphate solution. Steaks from each treatment were cooked to 3 degrees of doneness (DOD; Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C). Consumer panelists rated all enhanced treatments similar (P > 0.05) for each palatability trait. Enhanced steaks had greater (P < 0.05) juiciness, tenderness, flavor liking, and overall liking ratings than all non-enhanced treatments, regardless of grade. Consumer juiciness, tenderness, and overall liking scores increased (P < 0.05) as DOD decreased. Trained sensory panelists rated all enhanced treatments similar (P > 0.05) for initial and sustained juiciness, myofibrillar tenderness, and overall tenderness and greater (P < 0.05) than all non-enhanced treatments, other than non-enhanced Prime, for the same traits. Trained sensory panel ratings increased (P < 0.05) as DOD decreased for sustained juiciness, and both myofibrillar and overall tenderness. Moreover, Warner-Bratzler shear force values were similar (P > 0.05) among all enhanced treatments, and lower (P < 0.05) than non-enhanced Low Choice and Low Select treatments. Results from this study indicate marbling level has no impact on the palatability traits of enhanced strip loin steaks. Therefore, enhancement of higher valued, high marbled cuts does not provide additional palatability benefits over low marbled cuts, as enhancement does not provide an additive effect with marbling on beef eating quality.
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Affiliation(s)
| | | | - John M. Gonzalez
- Kansas State University Department of Animal Sciences and Industry
| | - Terry A. Houser
- Kansas State University Department of Animal Sciences and Industry
| | - John A. Unruh
- Kansas State University Department of Animal Sciences and Industry
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Lucherk L, O'Quinn T, Legako J, Rathmann R, Brooks J, Miller M. Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness. Meat Sci 2016; 122:145-154. [DOI: 10.1016/j.meatsci.2016.08.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2015] [Revised: 08/11/2016] [Accepted: 08/12/2016] [Indexed: 11/16/2022]
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Effect of growth rate on tenderness development and final tenderness of meat from Friesian calves. ACTA ACUST UNITED AC 2016. [DOI: 10.1017/s1357729800052425] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractThe present study was conducted to determine the effect of growth rate of calves on the activity of the calpain system post mortem, post mortem desmin degradation, myofibrillar fragmentation index and meat tenderness of m. longissimus lumborum (LL) and m. supraspinatus (SS). Twenty-four Friesian heifer calves were allocated to two treatment groups: MM and HH. The MM calves were given food to achieve a moderate growth rate (678 g/day from 5 days of age to 90 kg body weight (BW) (period I) and 770 g/day from 90 kg BW to slaughter at 250 kg BW (period II)) and the HH calves were given food to achieve a high growth rate (period I: 895 g/day and period II: 1204 g/day). The myofibril fragmentation index (MFI), desmin degradation and the activity of µ-calpain, m-calpain and calpastatin were measured in LL and SS at slaughter, and 1 and 7 days post mortem. Shear force was measured in LL and SS after 1 and 7 days of ageing and a sensory panel evaluated the eating quality of the loin aged 7 days. MFI (P < 0·01) and tenderness (P < 0·01) were higher and shear force was lower (P < 0·001) in meat from HH calves compared with meat from MM calves. However, growth rate did not affect the activity of µ-calpain, m-calpain or calpastatin or the degradation pattern of desmin at any time post mortem. Besides growth rate and MFI at day 7 post mortem, which both correlated positively with meat tenderness (P < 0·001 and P < 0·01, respectively), fibre type traits and DNA or RNA concentrations were not generally related to final tenderness. Thus, it was concluded that increased growth rate of calves before slaughter increased the ease of fragmentation (MFI) of the meat and improved the tenderness but these findings could not be related to any changes in the activity of the calpain system.
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Oltra OR, Farmer LJ, Gordon AW, Moss BW, Birnie J, Devlin DJ, Tolland ELC, Tollerton IJ, Beattie AM, Kennedy JT, Farrell D. Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum. Meat Sci 2015; 100:97-109. [PMID: 25460112 DOI: 10.1016/j.meatsci.2014.09.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Revised: 09/10/2014] [Accepted: 09/15/2014] [Indexed: 10/24/2022]
Abstract
In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds.
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Silva DRG, Torres Filho RA, Cazedey HP, Fontes PR, Ramos ALS, Ramos EM. Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle. Meat Sci 2014; 103:1-6. [PMID: 25569815 DOI: 10.1016/j.meatsci.2014.12.009] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 12/18/2014] [Accepted: 12/21/2014] [Indexed: 11/30/2022]
Abstract
This study was conducted to investigate the effect of core sampling on Warner-Bratzler shear force evaluations of beef and pork loins (Longissimus thoracis et lumborum muscles) and to determine the relationship between them. Steaks of 2.54 cm from beef and pork loins were cooked and five round cross-section cores and five square cross-section cores of each steak were taken for shear force evaluation. Core sampling influenced both beef and pork shear force values with higher (P<0.05) average values and standard deviations for square cross-section cores. There was a strong and linear relationship (P<0.01) between round and square cross-section cores for beef (R(2)=0.78), pork (R(2)=0.70) and for beef+pork (R(2)=0.82) samples. These results indicate that it is feasible to use square cross-section cores in Warner-Bratzler shear force protocol as an alternative and potential method to standardize sampling for shear force measurements.
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Affiliation(s)
- Douglas R G Silva
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil
| | - Robledo A Torres Filho
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil; Instituto de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Campus UFV Florestal, Florestal, Minas Gerais, 35690-000, Brazil
| | - Henrique P Cazedey
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil
| | - Paulo R Fontes
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosas, Minas Gerais, 36570-000, Brazil
| | - Alcinéia L S Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil
| | - Eduardo M Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil.
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Gomes C, Pflanzer S, Cruz A, de Felício P, Bolini H. Sensory descriptive profiling and consumer preferences of beef strip loin steaks. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.061] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Obuz E, Akkaya L, Gök V, Dikeman ME. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows. Meat Sci 2014; 96:1227-32. [DOI: 10.1016/j.meatsci.2013.11.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Revised: 11/15/2013] [Accepted: 11/19/2013] [Indexed: 10/26/2022]
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Dikeman ME, Obuz E, Gök V, Akkaya L, Stroda S. Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks. Meat Sci 2013; 94:228-33. [PMID: 23501255 DOI: 10.1016/j.meatsci.2013.02.002] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2011] [Revised: 09/05/2012] [Accepted: 02/03/2013] [Indexed: 10/27/2022]
Abstract
This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small(50) marbling) and Select); and two cooked end-point temperatures (62.8 °C and 71.1 °C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner-Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8 °C were juicier (P<0.05) than those cooked to 71.1 °C. Neither D nor SB aging had advantages over W aging.
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Affiliation(s)
- Michael E Dikeman
- Department of Animal Sciences & Industry, Kansas State University, Manhattan, KS 66506, USA
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Duarte M, Paulino P, Fonseca M, Diniz L, Cavali J, Serão N, Gomide L, Reis S, Cox R. Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls. Meat Sci 2011; 88:441-6. [DOI: 10.1016/j.meatsci.2011.01.024] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2010] [Revised: 01/11/2011] [Accepted: 01/23/2011] [Indexed: 10/18/2022]
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MAPESA O, MBUGUA S, MAHUNGU S. SENSORY EVALUATION OF DRIED BEEF STRIPS TREATED WITH ACETIC ACID OR BRINE AND MONOSODIUM GLUTAMATE. J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2009.00380.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures. Meat Sci 2010; 84:46-53. [DOI: 10.1016/j.meatsci.2009.08.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2009] [Revised: 07/22/2009] [Accepted: 08/06/2009] [Indexed: 11/19/2022]
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Crawford SM, Moeller SJ, Zerby HN, Irvin KM, Kuber PS, Velleman SG, Leeds TD. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine. Meat Sci 2009; 84:607-12. [PMID: 20374831 DOI: 10.1016/j.meatsci.2009.10.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2008] [Revised: 10/13/2009] [Accepted: 10/18/2009] [Indexed: 10/20/2022]
Abstract
The effect of, and associations between, loin muscle morphology and pork quality indicator traits were assessed at three cooked temperatures in loin chops from 38 purebred Berkshire and 52 purebred Landrace swine. Three loin chops from each pig were randomly assigned to cooked temperature treatments of 62, 71, or 79 degrees C and loin tenderness was assessed as Warner-Bratzler shear force (WBSF). Cooked temperature (P<0.001), breed (P<0.001) and breed x cooked temperature (P<0.001) effects influenced loin chop WBSF, whereby WBSF increased as cooked temperature increased. Chops from Landrace pigs had greater WBSF at each cooked temperature compared with chops from Berkshire pigs. Chops from Landrace pigs became less tender with increasing cooked temperature, whereas chops from Berkshire pigs became less tender only when cooked to 79 degrees C. In loins from Landrace pigs, Minolta a* at 62 degrees C (R(2)=0.07), and average muscle fiber diameter at 71 degrees C and 79 degrees C (R(2)=0.07 and 0.24, respectively), contributed to WBSF variation. In contrast, for loins from Berkshire pigs, loin ultimate pH and intramuscular fat percentage accounted for 27% and 30% of the variation in WBSF at 62 degrees C and 71 degrees C, respectively, and loin ultimate pH accounted for 7% of variation in WBSF at 79 degrees C. Results suggest that loins from Berkshire pigs have properties that resist toughening at greater cooked temperatures and that associations between quality measures and loin tenderness differ between Landrace and Berkshire pigs.
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Affiliation(s)
- S M Crawford
- Department of Animal Sciences, The Ohio State University, 122 Animal Science Building, 2029 Fyffe Court, Columbus, OH 43210, United States
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