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Kerth CR, Legako JF, Woerner DR, Brooks JC, Lancaster JM, O'Quinn TG, Nair M, Miller RK. A current review of U.S. beef flavor I: Measuring beef flavor. Meat Sci 2024; 210:109437. [PMID: 38278005 DOI: 10.1016/j.meatsci.2024.109437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 12/11/2023] [Accepted: 01/18/2024] [Indexed: 01/28/2024]
Abstract
Historically, consumer acceptance of beef was determined by tenderness. Developments in genetics and management over the last couple of decades have improved tenderness to the point that it is secondary to other factors in beef's taste. Flavor, however, is an extraordinarily complex taste attribute dependent on biological sensors in the mouth, sinus cavity, and jaws. The culinary industry has recently focused on innovative ways to give consumers new products satisfying their curiosity about different foods, especially proteins. Competition from plant-based, cell-based, and even other animal-based proteins provides diversity in consumers' ability to select a protein that satisfies their desire to include unique products in their diet. Consequently, the beef industry has focused on flavor for the last 10 to 15 years to determine whether it can provide the guardrails for beef consumption in the future. The U.S. beef industry formed a Flavor Working Group in 2012 composed of the authors listed here to investigate new and innovative ways to manage and measure beef flavor. The results of this working group have resulted in dozens of papers, presentations, abstracts, and symposia. The objective of this manuscript is to summarize the research developed by this working group and by others worldwide that have investigated methodologies that measure beef flavor. This paper will describe the strengths of the research in beef flavor measurement and point out future needs that might be identified as technology advances.
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Affiliation(s)
- Chris R Kerth
- Animal Science Department, Texas A&M University, College Station, TX 77843, USA.
| | - Jerrad F Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Dale R Woerner
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - J Chance Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | | | - Travis G O'Quinn
- Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Mahesh Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | - Rhonda K Miller
- Animal Science Department, Texas A&M University, College Station, TX 77843, USA
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Ribeiro FA, Lau SK, Furbeck RA, Herrera NJ, Henriott ML, Bland NA, Fernando SC, Subbiah J, Pflanzer SB, Dinh TT, Miller RK, Sullivan GA, Calkins CR. Effects of relative humidity on dry-aged beef quality. Meat Sci 2024; 213:109498. [PMID: 38520828 DOI: 10.1016/j.meatsci.2024.109498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 03/12/2024] [Accepted: 03/17/2024] [Indexed: 03/25/2024]
Abstract
This study was conducted to evaluate the effects of relative humidity (RH) on moisture loss and flavor in dry-aged beef. Sixteen strip loins were assigned to one of the four aging treatments: vacuum (WET), dry-aging at 50% RH, dry-aging at 70% RH, or dry-aging at 85% RH and aged for 42 days at 2 °C. Loins were evaluated for evaporation loss, trim loss, tenderness, sensory, and microbiological characteristics. Results show that lower RH results in accelerated moisture loss during the first 3 days of the aging process without significantly affecting the total amount of moisture loss. Pseudomonadales dominated the aerobically dry-aged loins while Enterobacteriales was the most abundant in the wet-aged samples. Dry-aged samples had increased content of free amino acids in the cooked meat juice compared to the wet-aged counterpart. Dry aging at 50% RH tended to associate with more desirable flavor notes.
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Affiliation(s)
- Felipe A Ribeiro
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Soon K Lau
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, United States; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, United States
| | - Rebecca A Furbeck
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Nicolas J Herrera
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Morgan L Henriott
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Nicolas A Bland
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Samodha C Fernando
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Jeyamkondan Subbiah
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, United States; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, United States; Department of Food Science, University of Arkansas, Fayetteville, AR 72704, United States
| | - Sérgio B Pflanzer
- College of Food Engineering, Department of Food Technology, University of Campinas, Campinas, São Paulo 13083-862, Brazil
| | - Thu T Dinh
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS 39762, United States
| | - Rhonda K Miller
- Texas A&M University Animal Science Department, 2471 TAMU, College Station, TX 77843, United States
| | - Gary A Sullivan
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Chris R Calkins
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States.
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O'Quinn TG, Legako JF, Woerner DR, Kerth CR, Nair MN, Brooks JC, Lancaster JM, Miller RK. A current review of U.S. beef flavor II: Managing beef flavor. Meat Sci 2024; 209:109403. [PMID: 38070358 DOI: 10.1016/j.meatsci.2023.109403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 01/13/2024]
Abstract
Beef flavor continues to be one of the largest drivers of beef demand and a differentiation point of beef from other competing proteins. Tenderness has long been identified as the most important palatability trait for consumer satisfaction. However, as technological advancements and industry practices evolve and improve in response to tenderness management, flavor has emerged as a key driver of consumer satisfaction. In response, the beef industry has recently invested in research focused on beef flavor development, measurement, and management to better understand the factors impacting flavor and help beef maintain this advantage. The current review paper is the second of two such papers focused on summarizing the present knowledge and identifying knowledge gaps. While the other review focuses on current practices related to beef flavor measurement, this review will cover research findings related to beef flavor management. Numerous production and product management factors influence beef flavor. Pre-harvest factors including marbling level, animal genetics/cattle type, diet, and animal age, can influence beef flavor. Moreover, numerous post-harvest product management factors, including product type, aging length and conditions, cookery methods, product enhancement, muscle-specific factors, packaging, retail display factors, and antimicrobial interventions, have all been evaluated for their impact on beef flavor characteristics. Results from numerous studies evaluating many of these factors will be outlined within this review in order to present management and production chain factors that can influence beef flavor.
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Affiliation(s)
- Travis G O'Quinn
- Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| | - Jerrad F Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Dale R Woerner
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Chris R Kerth
- Animal Science Department, Texas A&M University, College Station, TX 77843, USA
| | - Mahesh N Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | - J Chance Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | | | - Rhonda K Miller
- Animal Science Department, Texas A&M University, College Station, TX 77843, USA
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Martinez HA, Miller RK, Kerth C, Wasser BE. Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes. Meat Sci 2023; 205:109292. [PMID: 37611462 DOI: 10.1016/j.meatsci.2023.109292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 07/20/2023] [Accepted: 07/23/2023] [Indexed: 08/25/2023]
Abstract
The impact of different cooking methods, degree of doneness, cuts, and marbling scores on beef juiciness and tenderness have been examined. However, relationships between tenderness and juiciness, the two major components of beef texture, for descriptive and consumer sensory data with Warner-Bratzler shear force (WBSF) and overall consumer liking have not been elucidated using US consumers recently. The objective was to use two data sets that measured consumer sensory and beef descriptive tenderness and juiciness attributes to understand relationships between consumer and trained descriptive tenderness and juiciness attributes, and Warner-Bratzler shear force (WBSF) and overall consumer liking. Data were analyzed in two sets, top loin steaks (n = 119) or beef cuts (n = 276) that included top loin steaks, tenderloin steaks, top sirloin steaks, and bottom round roasts. Average WBSF values for top loin steaks and beef cuts were 26.0 and 28.5 N, respectively. Consumer attributes were not strong predictors of WBSF. WBSF was more highly related to descriptive tenderness ratings (R2 = 0.37 for beef cuts). Overall liking was correlated to consumer attributes, most strongly to flavor liking (R2 = 0.94 for beef cuts). Descriptive and consumer juiciness ratings did not appreciably improve predictability of regression equations for either WBSF or consumer overall liking. These results indicated that using a WBSF value of 28 N or less for beef cuts would provide assurance for moderately tender beef as defined by descriptive sensory evaluation, and WBSF values between 30 and 32 N were slightly tender (as defined by descriptive sensory evaluation). Beef with WBSF values of 40 or higher were defined as slightly tough or tougher.
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Affiliation(s)
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M AgriLife, Texas A&M University, College Station, TX 77843-2471, USA.
| | - Chris Kerth
- Department of Animal Science, Texas A&M AgriLife, Texas A&M University, College Station, TX 77843-2471, USA
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Kerth CR, Miller RK. Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures. Meat Sci 2023; 205:109319. [PMID: 37634313 DOI: 10.1016/j.meatsci.2023.109319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 08/15/2023] [Accepted: 08/19/2023] [Indexed: 08/29/2023]
Abstract
Thirty-three USDA Select boneless top loins were selected from carcasses at a commercial major packing plant, vacuum-packaged, and aged for 14 d (4 °C). The loins were then divided into 10 portions (5 grill temperatures for each of trained sensory panel and Warner-Bratzler shear force). Flat-top electric grills were pre-heated to 1 of 5 different temperatures: 149 °C (149), 177 °C (177), 204 °C (204), 232 °C (232), or 260 °C (260). Steaks were placed on the grill, turned when the internal temperature reached 35 °C and removed when the internal temperature reached 71 °C. A trained sensory panel evaluated ten basic flavors and five texture attributes. Extra cubes from each sample were frozen in liquid nitrogen and stored at -80 °C for GC/MS volatile aroma compound analysis. Beef identity, brown, and roasted flavor descriptors increased linearly (P < 0.001) while bloody/serumy tended to decrease (P = 0.016) and sour flavor decreased (P = 0.006) linearly as grill temperature increased. Furthermore, burnt (deviation P = 0.008) and bitter (deviation P = 0.012) flavor descriptors were affected by effects other than linear or quadratic, while umami (P = 0.002) and overall sweet (P = 0.016) flavors increased quadratically from 149 to 232 then declined at 260 grill temperatures. Two alcohols, eight aldehydes, four alkanes, three furans, eight ketones, and twelve pyrazines were impacted by differences the grill temperature. Increasing grill temperature increases volatile compounds, primarily from the Maillard reaction, that improve positive beef flavor descriptors.
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Affiliation(s)
- Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX 77843, United States of America.
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843, United States of America
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Miller RK, Luckemeyer TJ, Kerth CR, Adhikari K. Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters. Meat Sci 2023; 204:109252. [PMID: 37321053 DOI: 10.1016/j.meatsci.2023.109252] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/17/2023]
Abstract
Consumer acceptance and overall liking has been shown to be related to beef instrumental and trained sensory attributes related to beef flavor, tenderness, and juiciness. Our objective was to understand the relationships between descriptive beef flavor and texture attributes, Warner-Bratzler shear force (WBSF), and consumer liking attributes for light US beef eaters. It is not known if light beef eaters have different drivers of overall liking. Treatments were created to differ in beef flavor and texture by utilizing different beef cuts (Choice top loin, high pH top loin, Select top sirloin, Choice tenderloin steaks, and Select and Choice bottom rounds roasts) cooked to 58 °C or 80 °C. Cooking methods included either a George Forman grill, food-service grill, or crock-pot. Cooking method, cut, and internal temperature impacted beef descriptive flavor and texture attributes, WBSF and consumer liking ratings (P ≤ 0.05) similarly. Descriptive juiciness and tenderness attributes were highly related to each other and with consumer juiciness and tenderness liking ratings. Consumer overall liking was closely related to descriptive fat-like, overall sweet, sweet and salty attributes. Musty/moldy, liver-like, and sour aromatic attributes were negatively associated with consumer liking. Overall flavor accounted for 85% of the variation in overall liking and tenderness liking contributed an additional 4%. While light beef eaters used different parts of the scale, they rated beef across treatments similarly. When beef flavor and texture descriptive attributes differed, consumer liking was impacted for light beef eaters.
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Affiliation(s)
- Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA.
| | | | - Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA
| | - Koushik Adhikari
- Department of Food Science, University of Georgia Griffin, Griffin, GA, USA
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Kerth CR, Wall KR, Hicks ZM, Miller RK. Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness. Meat Sci 2023; 204:109255. [PMID: 37343480 DOI: 10.1016/j.meatsci.2023.109255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 05/19/2023] [Accepted: 06/13/2023] [Indexed: 06/23/2023]
Abstract
Precursors to flavor are important to its development, yet little is known about the intrinsic products of metabolism that influence flavor. Our objective was to use untargeted metabolomics and volatile aroma compounds to predict expert and consumer sensory traits. USDA Select and upper 2/3 Choice beef strip loins were wet aged for 10 or 20 d and then cut into steaks, vacuum-packaged, and frozen. Steaks were cooked to 63 °C, 71 °C, or 80 °C end-point internal steak temperature. USDA Choice steaks had more intense beef flavor identity, brown, roasted, fat-like, salty, sweet, sour, umami, buttery, and overall sweet flavors compared to USDA Select steaks (P < 0.05). Steaks cooked to 80 °C had more intense beef identity, brown, roasted, and umami flavors than steaks cooked to a lower degree of doneness. Steaks cooked to either 63 °C or 71 °C had more intense bloody, metallic, and sour flavors and were juicier, more tender, and had less connective tissue than steaks cooked to a higher degree of doneness. Volatile aroma compounds increased (P < 0.05) in Choice steaks aged for 20 d, while cooking steaks to 80 increased aldehydes, ketones, and pyrazines. Raw steaks had 69 small-molecule metabolomic compounds shared across all four quality grade x aging combinations, and discriminant analysis correctly categorized (P < 0.05) these metabolites. Metabolites and volatiles can be used to predict (r2 > 0.85) expert and consumer sensory panel descriptors and liking.
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Affiliation(s)
- Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX 77843, USA.
| | | | - Zena M Hicks
- Department of Animal Science, University of Nebraska, Lincoln, NE 68182, USA
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843, USA
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Zhai C, Schilling B, Prenni JE, Brooks JC, Legako JF, Miller RK, Hernandez-Sintharakao MJ, Gifford CL, Delmore R, Nair MN. Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference. J Food Sci Technol 2022; 59:4134-4140. [PMID: 36193374 PMCID: PMC9525463 DOI: 10.1007/s13197-022-05562-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2022] [Accepted: 07/19/2022] [Indexed: 06/16/2023]
Abstract
Rapid Evaporative Ionization Mass Spectrometry (REIMS) is a type of ambient ionization mass spectrometry, which enables real-time evaluation of several complex traits from a single measurement. The objective of this study was to evaluate the capability of REIMS analysis of raw samples coupled with chemometrics to accurately identify and predict cooked beef palatability. REIMS analysis and consumer sensory evaluation were conducted for beef arm center roasts (n = 20), top loin steaks (n = 20), top sirloin steaks (n = 20), and 20% lipid ground beef (n = 20). These data were used to train predictive models for six classification sets representing different sensory traits. The maximum prediction accuracies achieved (from high to low): beefy flavor acceptance (86.25%), juiciness acceptance (83.75%), overall acceptance (81.25%), overall flavor acceptance (81.25%), grilled flavor acceptance (78.75%), and tenderness acceptance (75%). The current study demonstrates that REIMS analysis of raw meat has the potential to predict and classify cooked beef palatability. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05562-6.
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Affiliation(s)
- Chaoyu Zhai
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
| | - Bailey Schilling
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
| | - Jessica E. Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO 80523 USA
| | - J. Chance Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409 USA
| | - Jerrad F. Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409 USA
| | - Rhonda K. Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471 USA
| | | | - Cody L. Gifford
- Department of Animal Science, University of Wyoming, Laramie, USA
| | - Robert Delmore
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
| | - Mahesh N. Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA
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Till MC, Arnold AN, Griffin DB, Hale DS, Kerth CR, Miller RK, Gehring KB, Savell JW. Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments. Meat and Muscle Biology 2021. [DOI: 10.22175/mmb.11471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Beef top loin steaks from Top Choice (Modest and Moderate marbling), Choice (primarily Small marbling), and Select (Slight marbling) beef strip loins from Texas and Non-Texas (Kansas, Nebraska, and Colorado) beef processing establishments were obtained to determine the role of source and USDA grade/brand category on consumer sensory panel and Warner-Bratzler shear (WBS) evaluations. The number of strip loins obtained were 58 Texas Top Choice, 54 Texas Choice, and 56 Texas Select and 60 Non-Texas Top Choice, 52 Non-Texas Choice, and 58 Non-Texas Select. There were source × USDA grade/brand category interactions for overall liking (P = 0.012) and tenderness liking (P = 0.002) in which the Texas Top Choice steaks received ratings that did not differ (P > 0.05) from Texas Select steaks but did differ (P < 0.05) from the Non-Texas Top Choice steaks. There were no (P = 0.079) differences in WBS values for steaks from the 2 sources even though the P value approached significance. For USDA quality grade/brand category, there were differences (P < 0.001) in WBS values, but not in the direction one might expect: Choice steaks had the lowest (P < 0.05) WBS values compared with those from Top Choice and Select steaks, which did not differ (P > 0.05) from each other. Percentage dis- tribution of WBS values according to tenderness categories showed that all of the Top Choice and Choice steaks, regardless of source, had values that met the threshold values for Very Tender (WBS < 31.4 N) or Tender (31.4 N < WBS < 38.3 N). While geographic purchasing biases may remain, these data assist in supporting informed decisions regarding palatability and consumer acceptability as functions of beef sourcing.
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Gardner T, Vierck KR, Martini S, Allen K, Ban H, Miller RK, Kerth CR, Legako JF. Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures. Meat and Muscle Biology 2020. [DOI: 10.22175/mmb.10916] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to determine the thermodynamic and physical properties of beef strip loin steaks of varying thicknesses and USDA quality grades cooked with high and low grill surface temperatures. Thermal characteristics described by changes in the denaturation temperature (between 55°C – 60°C) and enthalpies of protein denaturation (70°C – 75°C) both differed (P = 0.031 and P = 0.001, respectively) among thick steaks, with thick steaks cooked on a high grill surface temperature having a lower denaturation temperature and enthalpy compared with thick steaks cooked on a low grill surface temperature. No differences (P > 0.05) were observed among thin steaks for denaturation temperature or enthalpy. The elastic behaviors of the surface and center of the steaks were analyzed to determine how the microstructure of the beef responded to applied stress. The elastic behavior of steak centers was influenced in a three-way interaction (P = 0.029) between quality grade, steak thickness, and grill surface temperature. The elastic behavior of the surface of steaks was influenced by the interaction of quality grade and steak thickness (P = 0.031). These interactions, along with the differences in the thermal characteristic of proteins, suggest that the microstructure of steaks was affected by each cooking treatment group. Hardness, resilience, and chewiness were each influenced by a three-way interaction (P = 0.023; 0.014; and 0.030; respectively). Thin steaks possessed greater cohesiveness (P = 0.038) and shear force ( P = 0.007) values. Meanwhile, thin steaks exhibited lower springiness (P = 0.002). The measured alterations in thermal and physical proper- ties in the beef steaks suggest that the composition, thickness, and cooking regiments impact the microstructure of beef, and this was ultimately confirmed through textural measurements. The results of this research can be used in the design of cooking processes that match beef characteristics.
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Affiliation(s)
- ToniRae Gardner
- Utah State University Department of Nutrition, Dietetics and Food Sciences
| | - Kelly R. Vierck
- Texas Tech University Department of Animal and Food Sciences
| | - Silvana Martini
- Utah State University Department of Nutrition, Dietetics and Food Sciences
| | - Karin Allen
- Utah State University Department of Nutrition, Dietetics and Food Sciences
| | - Heng Ban
- University of Pittsburgh Department of Mechanical Engineering and Materials Science
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Hodges KM, Kerth CR, Whitney TR, Wall KR, Miller RK, Ramsey WS, Woerner DR. Replacing cottonseed meal and sorghum grain with corn dried distillers' grains with solubles in lamb feedlot diets: carcass, trained sensory panel, and volatile aroma compounds traits. J Anim Sci 2020; 98:5854261. [PMID: 32504491 DOI: 10.1093/jas/skaa182] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Accepted: 06/02/2020] [Indexed: 11/14/2022] Open
Abstract
In a randomized design study, lambs were individually fed with ad libitum access to 70.9% concentrate diets for 56 d in individual pens. The positive control diet (CNTL) contained cottonseed meal (CSM), sorghum grain, and cottonseed hulls, but no dried distillers' grains with solubles (DDGS). Four treatment diets were similar to CNTL but did not contain CSM. Corn DDGS replaced 0% (0DDGS), 33% (33DDGS), 66% (66DDGS), or 100% (100DDGS) of the sorghum grain in the treatment diets. At 48-h postmortem, the longissimus muscle (LM) was removed from the carcass, cut into chops, frozen, thawed, cooked, and evaluated by a trained sensory panel. Lambs fed CNTL were compared with 0DDGS using contrasts and linear and quadratic effects were evaluated among the four DDGS diets. Lambs fed CNTL had greater (P ≤ 0.03) hot carcass weight (HCW) and LM area than lambs fed 0DDGS. As DDGS incrementally replaced sorghum grain, marbling linearly decreased (P = 0.03), LM area tended to linearly increase (P = 0.06), and skeletal maturity tended to linearly decrease (P = 0.06). As DDGS incrementally replaced sorghum grain, flavor attributes quadratically increased to 33DDGS then decreased (brown, roasted, umami; P ≤ 0.03), quadratically decreased to 33DDGS then increased (metallic; P = 0.004), or linearly decreased (lamb flavor identity; P = 0.03). Volatile aroma compounds 2-(hexyloxy)-ethanol decreased and 2,3-octanedione and methyl pyrazine increased quadratically with an increase in DDGS (P < 0.05). Additionally, 2-heptenal, heptanal, and 2-pentyl furan increased linearly, while 2-butanone decreased linearly as DDGS increased in the diet (P < 0.05). Results indicate that carcass and sensory characteristics and volatile aroma compounds are not negatively affected, in fact brown, roasted, and umami flavors are enhanced, when 33% DDGS replaces CSM and sorghum grain in Dorper lamb feedlot diets.
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Affiliation(s)
- Kade M Hodges
- Department of Animal Science, Texas A&M University, College Station, TX
| | - Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX
| | | | - Kayley R Wall
- Department of Animal Science, Texas A&M University, College Station, TX
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX
| | - W Shawn Ramsey
- Department of Animal Science, Texas A&M University, College Station, TX
| | - Dale R Woerner
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX
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12
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Affiliation(s)
- Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX
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13
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Miller RK, Kerth CR, Berto MC, Laird HL, Savell JW. Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes. Meat and Muscle Biology 2019. [DOI: 10.22175/mmb2018.07.0020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Beef flavor attributes of USDA Top Choice and Select beef top loin steaks were evaluated that differed in thickness (1.3 or 3.8 cm) and grill surface temperature (177 or 232°C) when cooked on a commercial flat top grill. A trained descriptive attribute panel and consumer sensory panels were used to evaluate steak flavor and texture. As thickness and temperature increased, beef identity and brown/roasted flavor aromatics increased (P < 0.05). Steaks cooked at 232°C and cut 3.8-cm thick had the highest (P < 0.05) levels of burnt flavor and bitter basic tastes. Thicker steaks cooked at 177°C had more intense umami basic taste and beef identity (P < 0.05). Steaks cut 1.3 cm had lower levels of beef identity and brown/roasted flavor aromatics and the thin cut steaks cooked at 177°C had more sour basic taste (P < 0.05). Consumers rated 232°C, 3.8 cm steaks lowest (P < 0.05) for overall, beef flavor, overall flavor, and grilled flavor liking; whereas, the 177°C, 3.8 cm steaks were highest (P < 0.05) in beef flavor liking. Beef identity, brown/roasted, bloody/serumy, fat-like, umami, sweet, salty, overall sweet, overall tenderness, and muscle fiber tenderness were positive attributes, and metallic, bitter, and burnt were negative attributes in predicting consumer overall liking. Thick steaks cooked at low temperatures or thin steaks cooked at high temperatures resulted in more positive sensory panel traits and consumer liking scores.
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Kerth CR, Wall KR, Miller RK, Whitney TR, Stewart WC, Boles JA, Murphy TW. Effects of feeding juniper as a roughage on feedlot performance, carcass measurements, meat sensory attributes, and volatile aroma compounds of yearling Rambouillet wethers1,2. J Anim Sci 2019; 97:2850-2864. [PMID: 31100114 DOI: 10.1093/jas/skz174] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 05/16/2019] [Indexed: 02/04/2023] Open
Abstract
The majority of U.S. lambs are born during late winter or early spring, which can create downstream variability in carcass quality if commercial lamb harvest is to be relatively constant throughout the year. Flavor is an important quality determining characteristic of sheep meat and is influenced, in part, by animal age at harvest. However, management practices to mitigate the risk of objectionable flavors in meat from old crop lambs or yearlings are not well known. Yearling (16.8 ± 0.14 mo) Rambouillet wethers were assigned to 1 of 3 treatment groups, which consisted of feeding a 20% ground sorghum-sudangrass hay diet for 40 d (JUN0; n = 10), a 20% ground juniper diet for 40 d (JUN40; n = 10), or a 20% ground hay diet for 20 d followed by a 20% ground juniper diet for 20 d (JUN20; n = 10). Wethers were harvested on day 41 and a whole bone-in loin and a boneless inside leg roast were fabricated from one side each of carcass. After grilling (loin chop) or convection air roasting (leg roast), trained sensory panel evaluation and measurement of aroma volatiles by gas chromatography/mass spectrometry were performed. Treatment diet did not affect (P ≥ 0.17) wether feedlot performance, dressing percentage, or loin eye area. However, wethers fed JUN0 tended (P = 0.06) to have greater back fat depth than wethers fed JUN20 or JUN40. No trained sensory panel trait of loin chop samples was affected (P > 0.10) by treatment. Leg roasts from JUN0 and JUN20 wethers had greater (P = 0.01) lamb identification sensory score than JUN40. Benzaldehyde, 1-heptanol, and 1-octanol concentrations were greater (P < 0.05) and decanal and nonenal concentrations were less (P < 0.05) in loin chops from JUN0 compared with JUN40 wethers. Additionally, the terpenes cedr-8-ene, gamma muurolene, and widdrene tended to be greater (P < 0.07) in loin chops from JUN20 and JUN40 than JUN0 wethers. The 2-pentyl-furan concentrations were greatest (P = 0.03) in leg roasts from JUN40 wethers. Like the loin chops, cedr-8-ene, gamma-muurolene, toluene, and widdrene were greater (P < 0.05) in leg roasts from wethers fed either of the juniper diets compared with JUN0. Yearling wethers can be finished on a feedlot diet containing 20% juniper for up to 40 d prior to harvest with no impact on feedlot performance, carcass characteristics, nor negative impact on sensory attributes or volatile compounds of either grilled loin chops or roasted legs.
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Affiliation(s)
| | - Kayley R Wall
- Department of Animal Science, Texas A&M University, College Station, TX
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX
| | | | | | - Jane A Boles
- Department of Animal and Range Sciences, Montana State University, Bozeman, MT
| | - Thomas W Murphy
- Department of Animal and Range Sciences, Montana State University, Bozeman, MT.,USDA, ARS, Genetics, Breeding, and Animal Health Research Unit, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE
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15
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Olson CA, Carstens GE, Herring AD, Hale DS, Kayser WC, Miller RK. Effects of temperament at feedlot arrival and breed type on growth efficiency, feeding behavior, and carcass value in finishing heifers. J Anim Sci 2019; 97:1828-1839. [PMID: 30689930 DOI: 10.1093/jas/skz029] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Accepted: 01/17/2019] [Indexed: 11/13/2022] Open
Abstract
Objectives were to evaluate the effects of temperament at feedlot arrival and breed type on productivity, feed efficiency, feeding behavior, and carcass quality traits in finishing beef heifers, and to examine interactions between temperament and breed type. Heifers (Angus, Braford, Brangus, and Simbrah, N = 411, BW = 280 kg) were fed a high-grain diet (ME = 3.0 Mcal/kg DM) in pens equipped with electronic feed bunks. Quality grade (QG), yield grade (YG), and Warner-Bratzler shear (WBS) force values (day 1 and 14 postmortem) were evaluated. Relative exit velocity (REV) at feedlot arrival was used as a covariate in mixed models to assess the effects of temperament and interactions with breed type, with means compared at ±1 SD from the mean initial REV. Calm heifers (mean REV minus 1 SD) had 4% greater (P < 0.001) initial BW, 12% greater (P < 0.001) ADG, 8% greater (P < 0.001) DMI, and 4% greater (P < 0.02) G:F than heifers with excitable temperaments (mean REV plus 1 SD). A temperament × breed interaction was detected (P < 0.01) for residual feed intake (RFI). Braford heifers had a more (P < 0.05) negative REV covariate slope (-1.49 ± 0.65) than the other breeds, such that excitable Braford heifers had lower (P < 0.05) RFI than the other breeds with excitable temperaments. Temperament × breed interactions were observed (P < 0.001) for DMI per BW0.75 and bunk visit (BV) duration. Braford heifers had more (P < 0.05) negative REV covariate slopes for both traits than Angus, Brangus, and Simbrah heifers such that excitable Braford heifers consumed less (P < 0.05) DMI per BW0.75 and had less BV duration compared to excitable Angus and Brangus heifers. Calm heifers had 9% greater (P < 0.01) meal duration, and consumed meals that were 22% longer (P < 0.001) and 17% larger (P < 0.001) compared to excitable heifers. Calm heifers had 12% more (P < 0.001) BV events per meal then excitable heifers. Carcasses from calm heifers were 4% heavier (P < 0.05) and had 7% greater (P = 0.05) backfat (BF) depth and tended to have 4% greater (P = 0.07) USDA YG than carcasses from excitable heifers. Additionally, loin steaks from calm heifers had 8% lower (P < 0.05) WBS force than steaks from excitable heifers. Based on a carcass grid with discounts and premiums for HCW, QG, YG, and tenderness, calm heifers returned $62 more (P < 0.01) revenue per animal than excitable heifers. These results demonstrate that heifers with divergent phenotypes for temperament on feedlot arrival differ in their performance, feed efficiency, and feeding behavior patterns, as well as carcass quality and revenue.
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Affiliation(s)
- Cameron A Olson
- Department of Animal Science, Texas A&M University, College Station, TX
| | - Gordon E Carstens
- Department of Animal Science, Texas A&M University, College Station, TX
| | - Andy D Herring
- Department of Animal Science, Texas A&M University, College Station, TX
| | - Daniel S Hale
- Department of Animal Science, Texas A&M University, College Station, TX
| | - William C Kayser
- Department of Animal Science, Texas A&M University, College Station, TX
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX
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Cassens AM, Arnold AN, Miller RK, Gehring KB, Savell JW. Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef. Meat Sci 2018; 146:1-8. [DOI: 10.1016/j.meatsci.2018.07.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 05/31/2018] [Accepted: 07/17/2018] [Indexed: 10/28/2022]
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17
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Wall KR, Kerth CR, Miller RK, Alvarado C. Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks. Meat Sci 2018; 150:141-148. [PMID: 30473394 DOI: 10.1016/j.meatsci.2018.11.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 10/08/2018] [Accepted: 11/05/2018] [Indexed: 10/27/2022]
Abstract
Ribeye, top loin, and top sirloin steaks were assigned a grilling temperature setting (177°C, 205°C, or 232°C) and consumer panel, Warner-Bratzler shear force, trained sensory panel, and GC/MS - olfactory analyses were performed. No differences (P > 0.05) in consumer overall, tenderness, juiciness, appearance, and flavor liking were detected among steak type or grill temperature. Grill surface temperature had no effect (P > 0.05) on trained panel tenderness scores. Of the volatiles present during an aroma event, pyrazine compounds were most influenced by grill surface temperature. The tenderness and juiciness of steaks grilled at differing temperatures were not perceived to be different by consumers; however, grilling temperature impacted the flavor of the final product by generating more pyrazine compounds. Steaks in this study likely were too tender to have a grilling effect on tenderness, but selecting different grilling temperatures can be used to vary the amount of browning of steaks and/or to modify aroma volatile compounds.
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Affiliation(s)
- Kayley R Wall
- Texas A&M University Animal Science Department, 2471 TAMU, College Station, TX 77843, USA
| | - Chris R Kerth
- Texas A&M University Animal Science Department, 2471 TAMU, College Station, TX 77843, USA.
| | - Rhonda K Miller
- Texas A&M University Animal Science Department, 2471 TAMU, College Station, TX 77843, USA
| | - Christine Alvarado
- Texas A&M University Poultry Science Department, College Station, TX 77843, USA
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18
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Tindel SB, Murray AR, Arnold AN, Griffin DB, Miller RK, Gehring KB, Savell JW. Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals. Meat and Muscle Biology 2018. [DOI: 10.22175/mmb2018.05.0014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Paired USDA Choice top sirloin butts (n = 60) were divided equally across 3 trials: 1) blade tenderized (BT) versus non-blade tenderized (NBT), 2) refrigerated versus frozen aging/storage, and 3) 14-d versus 35-d refrigerated aging. Steaks from subprimals were evaluated using Warner-Bratzler Shear (WBS) force testing and consumer sensory evaluation. Consumers found BT steaks to be more tender and palatable compared to NBT steaks (P < 0.05), even though WBS values did not differ. Steaks from refrigerated versus frozen and 14- versus 35-d age treatments did not differ (P > 0.05) in consumer sensory ratings or WBS values. When compared to refrigerated, frozen storage of product did not affect consumer sensory ratings. Lack of differences between 14- and 35-d aging treatments indicated that the top sirloin butt did not require extended-aging periods to increase tenderness. Blade tenderization remains important for the top sirloin; however, purveyors may have options in postmortem aging and frozen storage of product without sacrificing quality.
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Affiliation(s)
- Spencer B. Tindel
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Adam R. Murray
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Ashley N. Arnold
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Davey B. Griffin
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Rhonda K. Miller
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Kerri B. Gehring
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Jeffrey W. Savell
- Texas A&M University Meat Science Section, Department of Animal Science
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Smith SB, Blackmon TL, Sawyer JE, Miller RK, Baber JR, Morrill JC, Cabral AR, Wickersham TA. Glucose and acetate metabolism in bovine intramuscular and subcutaneous adipose tissues from steers infused with glucose, propionate, or acetate. J Anim Sci 2018; 96:921-929. [PMID: 29409001 DOI: 10.1093/jas/sky017] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 01/23/2018] [Indexed: 11/13/2022] Open
Abstract
We hypothesized that abomasal infusion of glucose would promote de novo fatty acid biosynthesis from glucose in vitro in bovine intramuscular (i.m.) and subcutaneous (s.c.) adipose tissues to a greater extent than ruminal infusion of acetate, propionate, or glucose. Angus crossbred steers (n = 24), 22 mo of age, were fitted with ruminal cannulas, and steers were adapted to another corn/sorghum finishing diet over a 2-wk period while recovering from the placement of the cannulas. After the adaptation period, the steers were fed the second finishing diet at 130% of their voluntary intake and were infused with isocaloric amounts (3.76 Mcal/d) of glucose, propionate, or acetate for 35 d. Glucose was infused either into the rumen or into the abomasum, whereas propionate and acetate were infused into the rumen. Acetate infusion decreased DM and DE intakes (P < 0.05). The 5th to 8th longissimus muscle section was removed immediately and transported to the laboratory within 10 min post-exsanguination in 38 °C, oxygenated Krebs Henseleit buffer containing 5 mM glucose and 5 mM acetate. Intramuscular and s.c. adipose tissues were dissected from the muscle and incubated in vitro in 5 mM glucose plus 5 mM acetate (containing [U-14C]glucose or [1-14C]acetate). Lipid content was lower (P = 0.04) in i.m. adipose tissue of the acetate-infused steers than in the other treatment groups, and i.m. adipocytes from acetate-infused steers were smaller (P = 0.01) than those from propionate-infused steers. The rate of incorporation of acetate into glyceride-fatty acids (GFA) in i.m. and s.c. adipose tissues was greater (P < 0.03) in steers receiving ruminal or abomasal infusions of glucose than in adipose tissues from steers infused with acetate. The greatest rates of GFA synthesis were observed in s.c. adipose tissue from steers infused ruminally with propionate or abomasally infused with glucose (P < 0.001). In i.m. and s.c. adipose tissues, the proportion of acetyl units from acetate incorporated into GFA was greater in steers receiving glucose infusion in the rumen or abomasum than in steers receiving acetate or propionate infusion (P < 0.05). Contrary to our hypothesis, abomasal glucose infusion did not promote greater fatty acid biosynthesis from glucose in i.m. adipose tissue than ruminal glucose infusion. However, glucose infusion caused the greatest production of acetyl units from acetate in i.m. and s.c. adipose tissues.
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Affiliation(s)
- S B Smith
- Department of Animal Science, Texas A&M University, College Station, TX
| | - T L Blackmon
- Department of Animal Science, Texas A&M University, College Station, TX
| | - J E Sawyer
- Department of Animal Science, Texas A&M University, College Station, TX
| | - R K Miller
- Department of Animal Science, Texas A&M University, College Station, TX
| | - J R Baber
- Department of Animal Science, Texas A&M University, College Station, TX
| | - J C Morrill
- Department of Animal Science, Texas A&M University, College Station, TX
| | - A R Cabral
- Department of Animal Science, Texas A&M University, College Station, TX
| | - T A Wickersham
- Department of Animal Science, Texas A&M University, College Station, TX
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20
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Aguirre ME, Owens CM, Miller RK, Alvarado CZ. Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken. Poult Sci 2018; 97:1456-1461. [PMID: 29438548 DOI: 10.3382/ps/pex428] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Accepted: 12/06/2017] [Indexed: 11/20/2022] Open
Abstract
The broiler industry is currently experiencing a muscle anomaly referred to as "woody breast," and the effect of different cooking methods on the marination properties of severe woody breast (SWB) has not yet been reported. This study compared the texture attributes of marinated (injected) normal (NOR) and SWB using a convection oven and a flat-top grill. The objectives were 1) to develop and validate a descriptive texture attribute panel with 6 trained panelists using a 16-point scale and 2) to evaluate the instrumental texture profile analysis (TPA) using a texture analyzer. Sixty-four NOR and SWB were obtained from a commercial facility. Fillet color (L*, a*, b*) and pH were measured before marination. In each of 2 trials, the breast muscles were injected in bulk with 15% brine (0.48 STPP, 0.55% NaCl, final concentration), and marinade retention was determined after 20 minutes. The meat was vacuum packaged, stored at -20°C (7 d sensory; 29 d TPA) and then thawed (4°C, 24 h). Fillets were cooked to 73°C on a flat-top grill (176°C) or in an oven (176°C), and cook loss % was determined. Panelist samples (2 × 2 cm) and TPA samples (4 × 2 cm) were cut into 3 pieces. Color and pH were higher for SWB than NOR fillets (P < 0.05). Marinade retention was 83.21% for NOR meat and 59.23% for SWB meat. The flat-top grill method resulted in higher cook loss than oven (P < 0.05). SWB had higher cook loss when compared to NOR (P < 0.05). Sensory texture descriptors springiness, hardness, denseness, cohesiveness, fracturability, fibrousness, crunchiness, and chewiness were higher for SWB than NOR fillets (P < 0.05). TPA attributes also showed higher values for SWB compared to NOR (P < 0.05). No differences in texture were found between the grill and oven for sensory and TPA attributes. In summary, marinated SWB has significant texture differences when compared to NOR, regardless of cooking method.
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Affiliation(s)
- M E Aguirre
- Department of Poultry Science, Texas A&M University, College Station TX 77843, United States
| | - C M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville AR 72701, United States
| | - R K Miller
- Department of Animal Science, Texas A&M University, College Station TX 77843, United States
| | - C Z Alvarado
- Department of Poultry Science, Texas A&M University, College Station TX 77843, United States
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21
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Al-Ajeeli MN, Miller RK, Leyva H, Hashim MM, Abdaljaleel RA, Jameel Y, Bailey CA. Consumer acceptance of eggs from Hy-Line Brown layers fed soybean or soybean-free diets using cage or free-range rearing systems. Poult Sci 2018; 97:1848-1851. [PMID: 29390158 DOI: 10.3382/ps/pex450] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Accepted: 12/29/2017] [Indexed: 11/20/2022] Open
Abstract
Consumers have begun to awaken to the food on their plates with respect to human health and the environment, as well as animal welfare. They have become more demanding about what they buy or prefer in their food, such as soy-free, gluten-free, or organic products. The objective of this study was to evaluate consumer acceptance of eggs from hens fed soybean meal or soybean-free diets utilizing cottonseed meal and distillers' dried grains, using cage or free-range rearing systems. All eggs were stored at the sensory lab at Texas A&M University (TAMU) for a d prior to each test at 4°C. A panel of consumers (n = 60) made up of TAMU students, faculty, and staff, ages 18 to 50, were recruited to evaluate consumer acceptance based on 2 tests using scrambled and hard cooked eggs. Samples were placed in separate weigh boats labeled with 3-digit codes to avoid visual bias. Sensory ballots were based on overall like or dislike of flavor, texture, odor, and color using the 9-point hedonic scales. For scrambled eggs, flavor did not differ (P > 0.05), but texture liking was higher (P = 0.064) for scrambled eggs from the soybean-free diet (7.08) vs. scrambled eggs from the soybean meal diet (6.65). With respect to the hard cooked eggs, the consumer panel preferred the flavor of the eggs from the caged rearing system (7.11) vs. eggs from the free-range system (6.60; P = 0.014). Consumers liked the texture (P = 0.018) for eggs collected from hens fed soybean meal (6.91) vs. eggs from hens fed the soybean-free diet (6.30).
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Affiliation(s)
- M N Al-Ajeeli
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - R K Miller
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - H Leyva
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - M M Hashim
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - R A Abdaljaleel
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - Y Jameel
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - C A Bailey
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
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Abstract
Multiple antimicrobial intervention strategies are employed in beef manufacturing, and some may impact quality and palatability of ground beef patties. Combinations of antimicrobial treatments – hot water (at least 82 °C), lactic acid (4.0 to 5.0%), acidified sodium chlorite (pH of 2.7 to 2.8) and Beefxide (lactic/citric acid mixture; up to 2.5%) – were applied to hot or chilled carcasses and trimmings before manufacturing ground beef patties, which were designated for color evaluation, consumer panel, or trained panel evaluation. Few significant changes were seen in color space values for each treatment combination. Consumer scores for overall liking, flavor liking, and beefy flavor liking were impacted (P < 0.05) by combined antimicrobial treatment effects. Trained panelists detected 18 out of 33 attributes with only scores for fat-like (P = 0.0391) and cardboardy (P < 0.0001) being impacted by treatments. No clear trends were related to any single or combined antimicrobial treatment, and findings support that these food safety interventions have minimal negative impacts on beef patty quality.
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23
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Yeater M, Casco G, Miller RK, Alvarado CZ. Comparative evaluation of texture wheat ingredients and soy proteins in the quality and acceptability of emulsified chicken nuggets. Poult Sci 2017; 96:4430-4438. [PMID: 29053827 DOI: 10.3382/ps/pex250] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Accepted: 08/21/2017] [Indexed: 11/20/2022] Open
Abstract
Chicken nuggets are commonly made with varying levels of textured vegetable proteins, such as soy and wheat, for their ability to bind water and their meat like conformation. This project compared textured wheat proteins and soy proteins at 10%, 20%, 30%, and 40% in emulsified chicken nuggets. A total of 3,024 chicken nuggets were evaluated in replications for batter breader pickup (%), par fry yield (%), cook loss (%), L*, a*, b* color value, texture profile analysis, and sensory analysis. The analysis was conducted for all 4 concentrations of wheat and soy treatments then compared to each other and an all white meat chicken nugget control. All data were analyzed with an α < 0.05 using SAS with PROC GLM and Duncan's MRT, except for sensory data, which were analyzed as a complete randomized block design using analysis of variance with a α < 0.05 and was analyzed using SAS with PROC GLM. Chicken nuggets prepared with increasing levels of textured soy and wheat proteins exhibited generally similar properties in terms of yields, color, and objective texture. Trained panel sensory analysis indicated an increased detection of soy flavors over wheat flavors at higher inclusion percentages (30% and 40%); however, these results do not have any implication of consumer acceptance.
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Affiliation(s)
- M Yeater
- Texas A&M University, Department of Poultry Science, 101 Kleberg, College Station, TX 77843
| | - G Casco
- Texas A&M University, Department of Poultry Science, 101 Kleberg, College Station, TX 77843
| | - R K Miller
- Texas A&M University, Department of Poultry Science, 101 Kleberg, College Station, TX 77843
| | - C Z Alvarado
- Texas A&M University, Department of Poultry Science, 101 Kleberg, College Station, TX 77843
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24
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Booren BL, Castell-Perez ME, Miller RK. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork. J Texture Stud 2017; 48:403-414. [PMID: 28967225 DOI: 10.1111/jtxs.12243] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 10/10/2016] [Accepted: 12/08/2016] [Indexed: 11/28/2022]
Abstract
The objective of this study was to determine whether addition of hydrocolloids, buffer ingredients, salt, and sodium phosphate improve the color, texture, and pH of normal and pale, soft, and exudative (PSE) meat. Specific solutions include potassium bicarbonate (KHCO), ammonium bicarbonate (NHHCO), hydroxypropyl methylcellulose (HPMC), and konjac flour (KF). Three studies were carried out. First, the stability and viscoelastic properties of the different solutions was determined. Second, fresh normal (pH 5.6-5.9) and PSE (pHu < 5.4) Longissimus dorsi muscles were ground and assigned a treatment solution: control (fresh normal), water, NaCl/SP, KHCO, NHHCO, KF, HPMC, KHCO/KF, KHCO/KF/NaCl/SP (sodium phosphate), NHHCO/HPMC, and NHHCO/HPMC/NaCl/SP. Third, treatment solutions with suitable viscoelastic properties and stability, were added, homogenized, stuffed into tubes, and cooked to an internal temperature of 75C to form gels, and torsion and texture profile analysis performed. The PSE treated samples containing bicarbonate/hydrocolloid treatments had similar hardness-first bite, hardness-second bite, and gumminess values to the normal-control samples while the NHHCO treated samples had air pockets in the cooked gel. Third, consumers (n = 92) evaluated control and PSE beef/pork frankfurters produced with the following treatments: KHCO, KHCO/HPMC, and KHCO/KF. Treatment had no effect (p > .05) on overall like/dislike of flavor, but PSE frankfurters were preferred (p < .05) to the controls. The use of KHCO with hydrocolloids, salt and SP improved the color, pH and texture properties of PSE ground pork; further research to examine the effectiveness in whole PSE pork muscle systems is needed. PRACTICAL APPLICATIONS Meat processors could use KHCO with HPMC or KF as ingredients to improve color, texture, and pH of PSE meat. The reduction of variation between PSE and normal pork muscle would improve pork quality and add value to PSE meat products.
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Affiliation(s)
- B L Booren
- Vice President Scientific Affairs, American Meat Institute, Washington, DC, 20036
| | - M E Castell-Perez
- Department of Biological and Agricultural Engineering, Texas A&M University, 2117 TAMU, College Station, Texas, 77843-2117
| | - R K Miller
- Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas, 77843-2471
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Martinez HA, Arnold AN, Brooks JC, Carr CC, Gehring KB, Griffin DB, Hale DS, Mafi GG, Johnson DD, Lorenzen CL, Maddock RJ, Miller RK, VanOverbeke DL, Wasser BE, Savell JW. National Beef Tenderness Survey—2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef. Meat and Muscle Biology 2017. [DOI: 10.22175/mmb2017.05.0028] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. The average post-fabrication aging time of steaks at retail establishments was 25.9 d with a range of 6 to 102 d, and those from foodservice establishments averaged 31.5 d with a range of 3 to 91 d. The retail steaks with the lowest WBS value (P < 0.05) was the boneless top loin, compared to the top round steaks, which had the higher (P < 0.05) average WBS value. For the foodservice sector, top loin and ribeye steaks had the lowest (P < 0.05) WBS values, whereas the top sirloin represented the highest (P < 0.05) WBS values. The top blade retail steaks received among the highest consumer ratings (P < 0.05), whereas the top round and bottom round steaks received among the lowest (P < 0.05) consumer ratings for overall liking, tenderness liking, tenderness level, flavor liking, and juiciness liking. For the foodservice sector, the ribeye and top loin steaks were rated higher (P < 0.05) than top sirloin steaks for all consumer rating categories. The WBS values and sensory ratings were comparable to previous surveys, indicating no substantial changes in tenderness. Additional emphasis in improving the tenderness of top and bottom round steaks is necessary to increase consumer acceptability of these cuts.
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Affiliation(s)
| | | | | | - Chad C. Carr
- University of Florida Department of Animal Sciences
| | | | | | | | - Gretchen G. Mafi
- Oklahoma State University Department of Animal and Food Sciences
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Grayson AL, Shackelford SD, King DA, McKeith RO, Miller RK, Wheeler TL. The effects of degree of dark cutting on tenderness and sensory attributes of beef. J Anim Sci 2017; 94:2583-91. [PMID: 27285934 DOI: 10.2527/jas.2016-0388] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to determine the effect of degree of dark cutting (DC) on the tenderness, juiciness, and flavor attributes of beef. During carcass grading at a large U.S. commercial beef harvesting facility, DC carcasses ( = 160) and matching normal control (NC) carcasses ( = 160) were selected. Longissimus lumborum (LL) pH was determined and DC carcasses were classified as severe (severe dark cutter [SEDC]; mean pH = 6.9; = 40), moderate (moderate dark cutter [MODC]; mean pH = 6.6; n = 40), mild (mild dark cutter [MIDC]; mean pH = 6.4; = 40), or shady (shady dark cutter [SHDC]; mean pH = 6.1; = 40). Strip loins were obtained from the left carcass sides, vacuum-packaged, and aged at 1°C. Slice shear force (SSF) was measured (14 d postmortem) fresh (never frozen), and trained descriptive sensory analysis of tenderness, juiciness, and flavor was measured (13 d postmortem) on frozen/thawed LL steaks. Cooked SSF pieces were frozen and used for western blotting of desmin to determine extent of postmortem proteolysis. Thaw and cook loss decreased as intensity of DC increased, with SEDC having the lowest loss (1.83 and 10.1%, respectively) compared with NC (3.37 and 14.9%, respectively). Slice shear force was higher (P < 0.05) for SHDC (25.6 kg) and MIDC (22.9 kg) compared with SEDC (16.8 kg), MODC (19.4 kg), and NC (17.8 kg). Sarcomere length was shorter ( < 0.05) between DC class (1.66, 1.67, 1.71, and 1.73 μm for SEDC, MODC, MIDC, and SHDC, respectively) and NC (1.86 μm). Postmortem proteolysis of desmin was greater ( < 0.05) for NC compared with all DC classes (59.83% vs. 49.20, 40.31, 42.07, and 43.30% for SEDC, MODC, MIDC, and SHDC, respectively). Trained sensory panel ratings for tenderness differed ( < 0.05) among DC class with SEDC (6.51) the most tender followed by MODC (6.04) and then MIDC (5.19), whereas SHDC (4.66) and NC (4.93) were the toughest. Juiciness ratings differed ( < 0.05) among each DC class (5.9, 5.7, 5.4, and 5.2 for SEDC, MODC, MIDC, and SHDC, respectively), with no difference between MIDC or SHDC compared with NC (5.23). Fat-like, rancid, heated oil, chemical, and musty/earthy/hummus flavors increased ( < 0.05) whereas metallic, sour, and salty flavors decreased as severity of DC increased. This study showed DC and NC differed in LL tenderness, juiciness, and flavor. The direction and/or magnitude of those differences were greatly dependent on severity of DC. Steaks with intermediate pH (SHDC and MIDC) are most likely to be tough and are regularly included in U.S. Select and U.S. Choice product lines.
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Harris MK, Riley RR, Arnold AN, Miller RK, Griffin DB, Gehring KB, Savell JW. Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets. Meat and Muscle Biology 2017. [DOI: 10.22175/mmb2017.01.0003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P > 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P < 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P > 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat > point; P = 0.0348) and juiciness liking (point > flat; P = 0.0004), Set 2 differed for overall liking (flat > point; P = 0.0499) and juiciness liking (point > flat; P < 0.0001), and Set 3 differed for overall liking (flat > point; P = 0.0296) and juiciness liking (point > flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.
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Affiliation(s)
| | - Ray R. Riley
- Texas A&M University Department of Animal Science
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28
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Harris MK, Riley RR, Arnold AN, Miller RK, Griffin DB, Gehring KB, Savell JW. Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets. Meat and Muscle Biology 2017. [DOI: 10.22175/mmb.9444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P > 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P < 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P > 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat > point; P = 0.0348) and juiciness liking (point > flat; P = 0.0004), Set 2 differed for overall liking (flat > point; P = 0.0499) and juiciness liking (point > flat; P < 0.0001), and Set 3 differed for overall liking (flat > point; P = 0.0296) and juiciness liking (point > flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.
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Affiliation(s)
| | - Ray R. Riley
- Texas A&M University Department of Animal Science
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29
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Johnson MD, Miller RK, Morrill JC, Anderson DP, Wickersham TA, Sawyer JE, Richardson JW, Palma MA. The influence of taste in willingness-to-pay valuations of sirloin steaks from postextraction algal residue-fed cattle. J Anim Sci 2016; 94:3072-83. [PMID: 27482694 DOI: 10.2527/jas.2016-0301] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Consumer preferences and willingness-to-pay (WTP) for beef sirloin steaks with differing production, physical, and credence attributes related to the use of postextraction algal residue (PEAR), a novel feed ingredient, were estimated. Ninety-six consumers participated in a sensory tasting panel before completing a choice set survey; 127 consumers completed only the choice set survey without sampling products. Steaks from grain- and PEAR-fed steers had similar Warner-Bratzler shear force (WBSF) scores (1.89 kg and 2.01 kg, respectively; = 0.77) and had lower WBSF scores than steaks from grass-fed steers (3.37 kg; < 0.05). Eicosapentaenoic acid (20:5) was not different among steaks from grain- and PEAR-fed steers ( = 0.39) but was greater compared with steaks from grass-fed cattle ( ≤ 0.03). Panelists in the sensory portion of the study evaluated beef samples for like/dislike of overall sample, overall flavor, beefy flavor, and juiciness. Panelist rating of overall like, overall flavor like, and beefy flavor like were not different between the PEAR- and grain-fed treatments ( > 0.26). Panelists rated the juiciness like/dislike of steaks from PEAR-fed cattle the highest ( < 0.01) among the 3 samples. Sensory tasting of the products was observed to alter the preferences of consumers. Consumers who completed only the survey negatively perceived beef from PEAR-fed cattle compared with beef from grain-fed cattle, with a WTP discount of -US$1.17/kg. However, with sensory tasting, the WTP for beef from PEAR-fed cattle was not discounted relative to beef from grain-fed cattle ( = 0.21). The nontasting consumers had much higher stated WTP values for credence attributes. Factors that influence the eating experience (tenderness and quality grade) dominated as the most important attributes on WTP among the tasting group. The use of no hormones and no antibiotics in production had a premium of $2.34/kg among the nontasting group, but with tasting, the premium was $1.19/kg. If PEAR-fed beef came to market, there would be no need to differentiate it from grain-fed beef unless retailers wanted to market it as a differentiated product. If it were marketed as a differentiated product, retailers would need to hold promotional tastings to change consumer's preconceived notions about the product.
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Parker KJ, Ormachea J, McAleavey SA, Wood RW, Carroll-Nellenback JJ, Miller RK. Shear wave dispersion behaviors of soft, vascularized tissues from the microchannel flow model. Phys Med Biol 2016; 61:4890-903. [DOI: 10.1088/0031-9155/61/13/4890] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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31
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Eastwood LC, Arnold AN, Miller RK, Gehring KB, Savell JW. Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals. Meat Sci 2016; 116:230-5. [PMID: 26910511 DOI: 10.1016/j.meatsci.2016.02.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 11/24/2015] [Accepted: 02/04/2016] [Indexed: 11/18/2022]
Abstract
This study evaluated quality attributes of beef aged as subprimals versus as steaks. Paired subprimals (n=5 pairs of five subprimal types) were selected and assigned to a treatment: (1) aging as vacuum-packaged steaks (portioned 7 d postmortem), or (2) aging as vacuum-packaged subprimals (portioned into steaks after each aging period: ribeye, 28 d; strip loin, 28 d; top sirloin butt, 35 d; tenderloin, 21 d; and short loin, 28 d). To simulate typical U.S. handling and distribution, all steaks were held an additional 14 d before color, shelf life, Warner-Bratzler shear force (WBSF), and consumer sensory analyses were conducted. Aging subprimals tended to result in a lower WBSF for the strip loin and significantly lower WBSF for top sirloin butts. Although consumer panelists preferred the strip loin aged as steaks, they had no preference for aging method for the other muscles. Overall, findings from this study show the potential for portioning subprimals into steaks before aging.
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Affiliation(s)
- L Clay Eastwood
- Texas A&M University, Texas A&M AgriLife Research, Department of Animal Science, College Station, TX 77843-2471, USA
| | - Ashley N Arnold
- Texas A&M University, Texas A&M AgriLife Research, Department of Animal Science, College Station, TX 77843-2471, USA
| | - Rhonda K Miller
- Texas A&M University, Texas A&M AgriLife Research, Department of Animal Science, College Station, TX 77843-2471, USA
| | - Kerri B Gehring
- Texas A&M University, Texas A&M AgriLife Research, Department of Animal Science, College Station, TX 77843-2471, USA
| | - Jeffrey W Savell
- Texas A&M University, Texas A&M AgriLife Research, Department of Animal Science, College Station, TX 77843-2471, USA.
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Igo MW, Arnold AN, Miller RK, Gehring KB, Mehall LN, Lorenzen CL, Delmore RJ, Woerner DR, Wasser BE, Savell JW. Tenderness assessments of top loin steaks from retail markets in four U.S. cities. J Anim Sci 2015; 93:4610-6. [PMID: 26523552 DOI: 10.2527/jas.2015-9085] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks ( = 1,613) were obtained for Warner-Bratzler shear force (WBSF), slice shear force (SSF), and consumer sensory determinations. Personnel at 4 universities (California Polytechnic State University, Colorado State University, University of Missouri, and Texas A&M University) conducted the study over a 12-mo period. Enhanced/blade-tenderized top loin steaks had the lowest ( < 0.05) WBSF and SSF values, whereas nonenhanced top loin, bone-in steaks had the highest ( < 0.05) WBSF and SSF values. Enhanced/blade-tenderized top loin steaks received the highest ( < 0.05) ratings by consumers for palatability scores, whereas nonenhanced top loin, bone-in steaks had the lowest ( < 0.05) consumer panelist ratings. The USDA quality grade did have an effect ( < 0.05) on the tenderness of nonenhanced steaks but did not affect ( > 0.05) steaks that were enhanced/blade tenderized. The WBSF values and consumer sensory values for top loin steaks were comparable to the 2010 National Beef Tenderness Survey, signifying that no drastic changes in tenderness have occurred due to changes in antemortem or postmortem conditions.
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Kerth CR, Miller RK. Beef flavor: a review from chemistry to consumer. J Sci Food Agric 2015; 95:2783-2798. [PMID: 25857365 DOI: 10.1002/jsfa.7204] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2014] [Revised: 02/20/2015] [Accepted: 04/01/2015] [Indexed: 06/04/2023]
Abstract
This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness.
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Affiliation(s)
- Chris R Kerth
- Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843, USA
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843, USA
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Zozzaro-Smith PE, Bushway ME, Gerber SA, Hebert D, Pressman EK, Lord EM, Miller RK, Murphy SP. Whole mount immunofluorescence analysis of placentas from normotensive versus preeclamptic pregnancies. Placenta 2015; 36:1310-7. [PMID: 26386651 DOI: 10.1016/j.placenta.2015.09.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/03/2015] [Revised: 09/01/2015] [Accepted: 09/02/2015] [Indexed: 10/23/2022]
Abstract
INTRODUCTION Defects in placental angiogenesis and spiral artery remodeling have been proposed to play essential roles in the development of preeclampsia. However, the specific molecular mechanism(s) responsible for aberrant placental angiogenesis in preeclampsia are incompletely understood. The vascular endothelial growth factor receptors (VEGFR1, R2, R3) and STAT3 have critical functions in normal blood vessel development, but their potential roles in preeclampsia are currently unclear. In this study, we utilized a novel whole mount immunofluorescence (WMIF) method to compare expression of VEGFR1, R2, R3 and activated, phosphorylated STAT3 (pSTAT3) in placentas of preeclamptic (PE) versus normotensive (NT) pregnancies. METHODS Placental biopsies collected from NT and PE pregnant women were fixed and stained with fluorochrome-conjugated antibodies to identify specific cell populations as follows: CD31 for blood vessel endothelial cells, cytokeratin-7 for trophoblast cells, and CD45 for immune cells. Expression of the VEGFRs and pSTAT3 were subsequently characterized by WMIF in conjunction with confocal microscopy. RESULTS A total of 18 PE and 18 NT placentas were evaluated. No significant differences in the cell type-specific expression patterns or expression levels of VEGFR1, VEGFR2 or VEGFR3 were detected between NT and PE placentas. In contrast, statistically significant increases in pSTAT3 staining were detected in endothelial cells of PE placentas versus NT controls. DISCUSSION Our study demonstrates that increased pSTAT3 expression in placental endothelial cells is associated with PE. We speculate that elevated pSTAT3 expression in the blood vessels of PE placentas may be due to aberrant angiogenesis, increased pro-inflammatory cytokine expression, and/or placental stress.
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Affiliation(s)
- P E Zozzaro-Smith
- Department of Obstetrics and Gynecology, University of Rochester School of Medicine and Dentistry, Rochester, NY, 14642, USA
| | - M E Bushway
- Department of Obstetrics and Gynecology, University of Rochester School of Medicine and Dentistry, Rochester, NY, 14642, USA; Department of Microbiology and Immunology, University of Rochester School of Medicine and Dentistry, Rochester, NY, 14642, USA
| | - S A Gerber
- Department of Microbiology and Immunology, University of Rochester School of Medicine and Dentistry, Rochester, NY, 14642, USA; Department of Surgery, University of Rochester School of Medicine and Dentistry, Rochester, NY, 14642, USA
| | - D Hebert
- Department of Biostatistics and Computational Biology, University of Rochester School of Medicine and Dentistry, Rochester, NY, 14642, USA
| | - E K Pressman
- Department of Obstetrics and Gynecology, University of Rochester School of Medicine and Dentistry, Rochester, NY, 14642, USA
| | - E M Lord
- Department of Microbiology and Immunology, University of Rochester School of Medicine and Dentistry, Rochester, NY, 14642, USA
| | - R K Miller
- Department of Obstetrics and Gynecology, University of Rochester School of Medicine and Dentistry, Rochester, NY, 14642, USA
| | - S P Murphy
- Department of Obstetrics and Gynecology, University of Rochester School of Medicine and Dentistry, Rochester, NY, 14642, USA; Department of Microbiology and Immunology, University of Rochester School of Medicine and Dentistry, Rochester, NY, 14642, USA.
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Kerth CR, Harbison AL, Smith SB, Miller RK. Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations. Meat Sci 2015; 104:30-6. [DOI: 10.1016/j.meatsci.2015.01.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2014] [Revised: 01/29/2015] [Accepted: 01/30/2015] [Indexed: 11/29/2022]
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36
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Blackmon T, Miller RK, Kerth C, Smith SB. Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics. Meat Sci 2015; 103:46-53. [DOI: 10.1016/j.meatsci.2015.01.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Revised: 12/04/2014] [Accepted: 01/08/2015] [Indexed: 11/25/2022]
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Kellogg CK, Chisholm J, Simmons RD, Ison JR, Miller RK. Neural and behavioral consequences of prenatal exposure to diazepam. Monogr Neural Sci 2015; 9:119-29. [PMID: 6684207 DOI: 10.1159/000406884] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Barbaux S, Erwich JJHM, Favaron PO, Gil S, Gallot D, Golos TG, Gonzalez-Bulnes A, Guibourdenche J, Heazell AEP, Jansson T, Laprévote O, Lewis RM, Miller RK, Monk D, Novakovic B, Oudejans C, Parast M, Peugnet P, Pfarrer C, Pinar H, Roberts CT, Robinson W, Saffery R, Salomon C, Sexton A, Staff AC, Suter M, Tarrade A, Wallace J, Vaillancourt C, Vaiman D, Worton SA, Lash GE. IFPA meeting 2014 workshop report: Animal models to study pregnancy pathologies; new approaches to study human placental exposure to xenobiotics; biomarkers of pregnancy pathologies; placental genetics and epigenetics; the placenta and stillbirth and fetal growth restriction. Placenta 2015; 36 Suppl 1:S5-10. [PMID: 25703592 DOI: 10.1016/j.placenta.2015.01.196] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 01/27/2015] [Indexed: 11/15/2022]
Abstract
Workshops are an important part of the IFPA annual meeting as they allow for discussion of specialized topics. At IFPA meeting 2014 there were six themed workshops, five of which are summarized in this report. These workshops related to various aspects of placental biology but collectively covered areas of animal models, xenobiotics, pathological biomarkers, genetics and epigenetics, and stillbirth and fetal growth restriction.
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Affiliation(s)
- S Barbaux
- Institut Cochin, INSERM U1016, Université Paris Descartes, Paris, France
| | - J J H M Erwich
- Department of Obstetrics, University Medical Centre Groningen, University of Groningen, Groningen, The Netherlands
| | - P O Favaron
- School of Veterinary Medicine and Animal Science, University of São Paulo, Brazil
| | - S Gil
- Faculté de Pharmacie de Paris, Université Paris Descartes, Paris, France
| | - D Gallot
- CHU Clermont-Ferrand, Pôle Gynéco-Obstétrique-Reproduction Humaine, CHU Estaing, Clermont-Ferrand, France; Université d'Auvergne, Faculté de Médecine, Clermont-Ferrand, France
| | - T G Golos
- Department of Comparative Biosciences, University of Wisconsin-Madison, Madison, WI, USA; Department of Obstetrics and Gynecology, University of Wisconsin-Madison, Madison, WI, USA
| | | | | | - A E P Heazell
- Maternal and Fetal Health Research Centre, Institute of Human Development, University of Manchester, Manchester, UK; St. Mary's Hospital, Central Manchester University Hospitals NHS Foundation Trust, Manchester Academic Health Science Centre, Manchester, UK
| | - T Jansson
- Department of Obstetrics and Gynecology, University of Texas-San Antonio, San Antonio, TX, USA
| | - O Laprévote
- Faculté de Pharmacie de Paris, Université Paris Descartes, Paris, France
| | - R M Lewis
- Faculty of Medicine, University of Southampton, Southampton, UK
| | - R K Miller
- School of Medicine and Dentistry, University of Rochester, Rochester, NY, USA
| | - D Monk
- Imprinting and Cancer Group, Cancer Epigenetic and Biology Program, Institut d'Investigació Biomedica de Bellvitge, Hospital Duran i Reynals, Barcelona, Spain
| | - B Novakovic
- Murdoch Childrens Research Institute, University of Melbourne, Melbourne, Australia
| | - C Oudejans
- VU University Medical Center, Amsterdam, The Netherlands
| | - M Parast
- Department of Pathology, Sanford Consortium for Regenerative Medicine, University of California San Diego, La Jolla, CA, USA
| | - P Peugnet
- INRA, UMR1198 Developmental Biology and Reproduction, Jouy en Josas, France
| | - C Pfarrer
- Department of Anatomy, University of Veterinary Medicine Hannover, Germany
| | - H Pinar
- WIH, Division of Perinatal Pathology, Brown University, Providence, RI, USA
| | - C T Roberts
- Robinson Research Institute, University of Adelaide, Adelaide, Australia
| | - W Robinson
- Department of Medical Genetics, University of British Columbia, Canada; Child & Family Research Institute, Vancouver, British Columbia, Canada
| | - R Saffery
- Murdoch Childrens Research Institute, University of Melbourne, Melbourne, Australia
| | - C Salomon
- University of Queensland Centre for Clinical Research, Centre for Clinical Diagnostics, Royal Brisbane and Women's Hospital, Brisbane, Australia
| | - A Sexton
- Global Alliance to Prevent Prematurity and Stillbirth (GAPPS), Seattle Children's, WA, USA
| | - A C Staff
- Department of Obstetrics and Gynecology, Oslo University Hospital and University of Oslo, Oslo, Norway
| | - M Suter
- Department of Obstetrics and Gynecology, Baylor College of Medicine, Houston, TX, USA
| | - A Tarrade
- INRA, UMR1198 Developmental Biology and Reproduction, Jouy en Josas, France; Fondation PremUp, Paris, France
| | - J Wallace
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | - C Vaillancourt
- INRS-Institut Armand-Frappier and BioMed Research Center, Laval University, Québec, Canada
| | - D Vaiman
- AP-HP, INSERM - Université Paris Descartes, Paris, France
| | - S A Worton
- Maternal and Fetal Health Research Centre, Institute of Human Development, University of Manchester, Manchester, UK; St. Mary's Hospital, Central Manchester University Hospitals NHS Foundation Trust, Manchester Academic Health Science Centre, Manchester, UK
| | - G E Lash
- Reproductive and Vascular Biology Group, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, UK.
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Cálix-Lara TF, Rajendran M, Talcott ST, Smith SB, Miller RK, Castillo A, Sturino JM, Taylor TM. Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial Lactic Acid Bacteria food safety intervention. Food Microbiol 2014; 38:192-200. [DOI: 10.1016/j.fm.2013.09.006] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Revised: 09/04/2013] [Accepted: 09/29/2013] [Indexed: 11/28/2022]
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Buttrey EK, Jenkins KH, Lewis JB, Smith SB, Miller RK, Lawrence TE, McCollum FT, Pinedo PJ, Cole NA, MacDonald JC. Effects of 35% corn wet distillers grains plus solubles in steam-flaked and dry-rolled corn-based finishing diets on animal performance, carcass characteristics, beef fatty acid composition, and sensory attributes. J Anim Sci 2013; 91:1850-65. [PMID: 23589628 DOI: 10.2527/jas.2013-5029] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Fifty-four individually-fed Hereford-Angus cross steers (initial BW = 308 ± 9 kg) were used in an unbalanced randomized block design with a 2 × 2 factorial treatment arrangement to determine effects of corn processing method and corn wet distillers grains plus solubles (WDGS) inclusion in finishing diets on animal performance, carcass and beef characteristics, and sensory attributes. Dietary treatments included steam-flaked corn- (SFC) and dry-rolled corn (DRC)-based finishing diets containing 0 or 35% WDGS (DM basis; 0SFC and 35SFC, 0DRC and 35DRC, respectively). Yellow grease was used to equilibrate fat content of diets. Steers were fed 174 d, and were harvested on a single date when the mean ultrasound fat thickness was estimated to be 1.30 cm. No interactions between corn processing and WDGS were observed for performance or carcass characteristics (P ≥ 0.11). Final BW (556 ± 14 kg) and ADG (1.43 ± 0.06 kg) were not affected (P ≥ 0.25) by dietary treatment. Steers fed SFC-based diets consumed less feed, and were 10.6% more efficient (P < 0.01) than those fed DRC-based diets. Including WDGS in finishing diets improved feed efficiency of steers consuming both SFC- and DRC-based diets (P ≤ 0.04). Dietary treatment did not affect HCW, dressing percentage, fat thickness, or yield grade (P ≥ 0.27). Including WDGS in finishing diets decreased the concentration of 16:1cis-9, 18:1cis-9, and 18:1cis-11 fatty acids, and tended (P ≤ 0.10) to increase total fat concentration of steaks compared with diets without WDGS. A corn processing method by WDGS interaction was detected for 18:1trans-11 where steaks from 0DRC diets had decreased concentrations compared with other diets. There were no dietary effects on palatability attributes (P > 0.20). Livery-organy aromatics (P = 0.03) and sweet basic tastes (P = 0.01) in steaks from the 35SFC treatment were more intense than in other treatments, but were barely detectable. Thiobarbituric acid reactive substances tended to be greater in steaks from steers fed WDGS after 5 d of storage (P = 0.10), and were greater after 7 d. (P < 0.01). Inclusion of WDGS used in this experiment improved G:F with minimal impacts on carcass characteristics. Both WDGS inclusion and corn processing method impacted fatty acid composition. However, diet had minimal impacts on palatability attributes. When compared with diets fat-equilibrated with yellow grease, the primary concern with incorporating WDGS appears to be decreased shelf-life after 5 d of storage.
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Affiliation(s)
- E K Buttrey
- Texas A&M AgriLife Research, Amarillo 79106, USA
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Hackney DN, Tirumala R, Salamone LJ, Miller RK, Katzman PJ. Do placental histologic findings of chorion-decidual hemorrhage or inflammation in spontaneous preterm birth influence outcomes in the subsequent pregnancy? Placenta 2013; 35:58-63. [PMID: 24262136 DOI: 10.1016/j.placenta.2013.11.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/15/2013] [Revised: 10/15/2013] [Accepted: 11/02/2013] [Indexed: 10/26/2022]
Abstract
INTRODUCTION Spontaneous preterm birth (SPTB) is the common endpoint of different underlying etiologies, including chorion-decidual bleeding and inflammation. However, specific histologic findings from a prior pregnancy do not always inform clinical management in subsequent pregnancies secondary to few prior studies having evaluated the relationship between prior pregnancy pathology and subsequent outcomes in patients with SPTB. METHODS Included subjects had: 1) a SPTB with available placental pathology and 2) a subsequent consecutive delivery at >20 weeks gestational age at our institution. For included subjects archived placenta and membrane paraffin blocks from the index SPTB were cut, stained with Prussian Blue and evaluated by a perinatal pathologist for the presence of hemosiderin. The association between histologic findings and subsequent pregnancy outcomes were evaluated through logistic and linear regression. RESULTS A total of 131 subjects were included, of whom 39.7% had a recurrent SPTB. Funisitis at the time of preterm delivery significantly increased the risk of early (<34 weeks) recurrent preterm birth (OR 3.38, p = 0.016), though this may have been confounded by gestational age at delivery. Several histologic features were significantly associated with reductions in birth weight in the subsequent pregnancies, even if they did not increase the risk of recurrent preterm birth. DISCUSSION The presence of chorion-decidual bleeding or inflammation in a prior pregnancy can signal an increased risk in a future pregnancy beyond the recurrent risk of SPTB itself. CONCLUSIONS Placental histologic findings after SPTB maybe associated with differences in birth weight in a subsequent pregnancy.
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Affiliation(s)
- D N Hackney
- Division of Maternal-Fetal Medicine, Department of Obstetrics and Gynecology, University of Rochester School of Medicine, 601 Elmwood Ave, Rochester, NY 14642, USA.
| | - R Tirumala
- Division of Maternal-Fetal Medicine, Department of Obstetrics and Gynecology, University of Rochester School of Medicine, 601 Elmwood Ave, Rochester, NY 14642, USA.
| | - L J Salamone
- Division of Maternal-Fetal Medicine, Department of Obstetrics and Gynecology, University of Rochester School of Medicine, 601 Elmwood Ave, Rochester, NY 14642, USA.
| | - R K Miller
- Division of Maternal-Fetal Medicine, Department of Obstetrics and Gynecology, University of Rochester School of Medicine, 601 Elmwood Ave, Rochester, NY 14642, USA.
| | - P J Katzman
- Department of Pathology, University of Rochester School of Medicine, 601 Elmwood Ave, Rochester, NY 14642, USA.
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Abstract
This research was performed to determine the true efficacy of measuring both Warner-Bratzler shear force (WBSF) and slice shear force (SSF) in the same steak. The objectives were to compare cooking methods commonly used in preparing steaks for WBSF and SSF procedures and compare them at different cooling times. United States Department of Agriculture select strip loins (n = 240) were aged for either 7 or 14 d to increase the variation in tenderness. Each strip loin was then frozen and cut into 2.54-cm steaks. Steaks were then cooked to an internal temperature of 71°C using a convection conveyor oven (conveyor), a convection oven, clamshell grill, or an open hearth grill. Steaks were allotted to 4 different cooling times to create the combinations of: WBSF 4 h/SSF 0 h, WBSF 4 h/SSF 4 h, WBSF 24 h/SSF 0 h, WBSF 24 h/SSF 24 h. Five 1.25-cm cores were used for WBSF and one 1- by 5-cm slice for SSF. The WBSF from steaks cooked with conveyor were tougher than convection oven cooked steaks [51.9 Newtons (N) vs. 46.1 N; P < 0.05]. However, SSF were tougher when cooked in oven compared with those cooked in conveyor (267.5 N vs. 237.2 N; P < 0.05). Correlations for WBSF and SSF performed in the same steak ranged from 0.51 to 0.88 (P < 0.0001). The WBSF 24 h/SSF 0 h and WBSF 4 h/SSF 4 h had the strongest relationships (0.88 and 0.82, respectively; P < 0.05) between WBSF and SSF when using clamshell method. Performing WBSF and SSF in the same steak was successful based on moderate to high correlation values but the magnitude of the relationship is dependent on the combination of cooking method and cooling time.
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Affiliation(s)
- Z D Callahan
- Division of Animal Sciences, University of Missouri, Columbia, Missouri 65211, USA
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Edwards HD, Anderson RC, Miller RK, Taylor TM, Hardin MD, Smith SB, Krueger NA, Nisbet DJ. Glycerol inhibition of ruminal lipolysis in vitro. J Dairy Sci 2013; 95:5176-5181. [PMID: 22916923 DOI: 10.3168/jds.2011-5236] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2011] [Accepted: 04/29/2012] [Indexed: 11/19/2022]
Abstract
Supplemental glycerol inhibits rumen lipolysis, a prerequisite for rumen biohydrogenation, which is responsible for the saturation of dietary fatty acids consumed by ruminant animals. Feeding excess glycerol, however, adversely affects dry matter digestibility. To more clearly define the effect of supplemental glycerol on rumen lipolysis, mixed populations of ruminal bacteria were incubated with 6 or 20% glycerol (vol/vol). After 48-h anaerobic incubation of mixed culture rumen fluid, rates of free fatty acid production (nmol/mL per h) for the 6 and 20% glycerol-supplemented samples were decreased by 80 and 86%, respectively, compared with rates from nonsupplemented control cultures (12.4±1.0; mean ± SE). Conversely, assay of the prominent ruminal lipase-producing bacteria Anaerovibrio lipolyticus 5S, Butyrivibrio fibrisolvens 49, and Propionibacterium species avidum and acnes revealed no effect of 2 or 10% (vol/vol) added glycerol on lipolytic activity by these organisms. Supplementing glycerol at 6% on a vol/vol basis, equivalent to supplementing glycerol at approximately 8 to 15% of diet dry matter, effectively reduced lipolysis. However, the mechanism of glycerol inhibition of ruminal lipolysis remains to be demonstrated.
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Affiliation(s)
- H D Edwards
- Department of Animal Science, Texas A&M University, College Station 77843
| | - R C Anderson
- United States Department of Agriculture/Agricultural Research Service, Southern Plains Agricultural Research Center, Food & Feed Safety Research Unit, 2881 F&B Road, College Station, TX 77845.
| | - R K Miller
- Department of Animal Science, Texas A&M University, College Station 77843
| | - T M Taylor
- Department of Animal Science, Texas A&M University, College Station 77843
| | - M D Hardin
- Department of Animal Science, Texas A&M University, College Station 77843
| | - S B Smith
- Department of Animal Science, Texas A&M University, College Station 77843
| | - N A Krueger
- United States Department of Agriculture/Agricultural Research Service, Southern Plains Agricultural Research Center, Food & Feed Safety Research Unit, 2881 F&B Road, College Station, TX 77845
| | - D J Nisbet
- United States Department of Agriculture/Agricultural Research Service, Southern Plains Agricultural Research Center, Food & Feed Safety Research Unit, 2881 F&B Road, College Station, TX 77845
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Nonneman D, Lindholm-Perry AK, Shackelford SD, King DA, Wheeler TL, Rohrer GA, Bierman CD, Schneider JF, Miller RK, Zerby H, Moeller SJ. Predictive markers in calpastatin for tenderness in commercial pig populations. J Anim Sci 2011; 89:2663-72. [PMID: 21454860 DOI: 10.2527/jas.2010-3556] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The identification of predictive DNA markers for pork quality would allow US pork producers and breeders to select genetically superior animals more quickly and efficiently for the production of consistent, high-quality meat. Genome scans have identified QTL for tenderness on SSC 2, which have been fine-mapped to the calpastatin locus. The objectives of this study were to identify the sequence variation in calpastatin that likely affects tenderness in commercial-level pig populations and to develop definitive DNA markers that are predictive of pork tenderness for use in marker-assisted selection programs. We resequenced the calpastatin regulatory and transcribed regions in pigs with divergently extreme shear force values to identify possible mutations that could affect tenderness. A total of 194 SNP were identified in this sequence, and 31 SNP were found in predicted transcription factor binding sites. We tested 131 polymorphisms in our research population and a subset (40) of these in samples of industry pigs for their association with objective measures of tenderness. We identified 4 SNP that were consistently associated with pork tenderness in all the populations studied, representing 2,826 pigs from 4 distinct populations. Gel shift assays were designed for these SNP and 12 other polymorphic sites. Six sites demonstrated a gel shift when probes were incubated with nuclear extract from muscle, heart, or testis. Four of these sites, a specificity protein 1 (Sp1) site around nucleotides 12978 and 12979, a potential thyrotroph embryonic factor (Tef) site at nucleotide 25587, an unknown site at nucleotide 48699, and myocyte enhancer factor-2 (Mef-2)/TATA sites with SNP at positions 49223 and 49228 were allele specific in binding nuclear proteins. The allele frequencies for the tender alleles were similar (0.11 to 0.36) in the 4 different commercial populations. These 4 SNP were not in complete linkage disequilibrium with each other and may independently affect calpastatin expression, tenderness, or both. These markers should be predictive of pork tenderness in industry populations.
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Affiliation(s)
- D Nonneman
- US Meat Animal Research Center, Clay Center, NE 68933, USA.
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Neal JA, Booren B, Cisneros-Zevallos L, Miller RK, Lucia LM, Maxim JE, Castillo A. Shelf Life and Sensory Characteristics of Baby Spinach Subjected to Electron Beam Irradiation. J Food Sci 2010; 75:S319-26. [DOI: 10.1111/j.1750-3841.2010.01664.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Narciso-Gaytán C, Shin D, Sams AR, Bailey CA, Miller RK, Smith SB, Leyva-Ovalle OR, Sánchez-Plata MX. Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat. Poult Sci 2010; 89:721-8. [PMID: 20308404 DOI: 10.3382/ps.2009-00241] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023] Open
Abstract
There is an increasing demand in precooked chicken meat products for restaurants and catering services. Because cooked chicken meat develops lipid oxidation relatively fast, sous vide chicken meat was studied to assess its shelf-life. Six hundred Cobb x Ross broilers were fed for 6 wk with a basal corn-soybean meal diet including soybean, palm kernel, or animal-vegetable oil, each supplemented with 33 or 200 mg/kg of dl-alpha-tocopheryl acetate. Broilers were randomly assigned into 6 treatments and 4 repetitions with 25 birds each. Boneless breast or thigh muscle pieces were dissected into 5 x 5 x 5 cm cubes, vacuum-packed, cooked in water bath (until 74 degrees C internal temperature), chilled, and stored at 4 degrees C for 1, 5, 10, 25, and 40 d. For each storage day, each pouch contained 3 pieces of meat, either breast or thigh. Thiobarbituric acid reactive substances analysis, to quantify malonaldehyde (MDA) values, was conducted to estimate the lipid oxidation development. Nonheme iron values of cooked meat were analyzed. Fatty acid methyl esters analysis was performed in chicken muscle to determine its fatty acid composition. There was no interaction between dietary fat and vitamin E level in all of the variables studied except in nonheme iron. Dietary fat significantly influenced the fatty acid composition of the muscle (P < 0.01), but it did not affect the MDA values, regardless of differences in the muscle fatty acid composition between treatments. Supplementation of the high level of vitamin E significantly reduced the MDA values in both breast and thigh meat (P < 0.01). The maximum MDA values were observed at d 40 of storage in thigh and breast meat in animal-vegetable and soybean oil treatments with the low levels of vitamin E, 0.91 and 0.70 mg/kg, respectively. Nonheme iron values in thigh meat differed between treatments at 1 or 25 d of storage but not in breast meat. In conclusion, refrigerated sous vide chicken meat has a prolonged shelf-life, which is enhanced by dietary supranutritional supplementation of vitamin E.
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Affiliation(s)
- C Narciso-Gaytán
- Colegio de Postgraduados, Campus Córdoba, Km. 348 Carretera Federal Córdoba-Veracruz, Congregación Manuel León, Amatlán de los Reyes, Ver. Apartado Postal 143 Córdoba, Ver. C.P. 94946, Mexico.
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Misra DP, Salafia CM, Miller RK, Charles AK. Non-linear and gender-specific relationships among placental growth measures and the fetoplacental weight ratio. Placenta 2009; 30:1052-7. [PMID: 19875166 DOI: 10.1016/j.placenta.2009.09.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/20/2009] [Revised: 08/17/2009] [Accepted: 09/21/2009] [Indexed: 11/26/2022]
Abstract
GOALS Fetal growth depends on placental growth; the fetoplacental weight ratio (FPR) is a common proxy for the balance between fetal and placental growth. Male and female infants are known to have differing vulnerabilities in fetal life, during parturition and in infancy. We hypothesized that these differences may be paralleled by differences in how birth weight (BW) and the fetoplacental weight ratio (FPR) are affected by changes in placental proportions. MATERIALS AND METHODS Placental proportion measures (disk shape, larger and smaller chorionic diameters, chorionic plate area calculated as the area of an ellipse with the 2 given diameters, disk thickness, cord eccentricity and cord length) were available for 24,601 participants in the Collaborative Perinatal Project delivered between >34 and <43 completed weeks. The variables were standardized and entered into multiple automated regression splines (MARS 2.0, Salford Systems, Vista CA) to identify nonlinearities in the relationships of placental growth measures to BW and FPR with results compared for male and female infants. RESULTS Changes in chorionic plate growth in female compared to male infants resulted in a greater change in BW and FPR. The positive effects of umbilical cord length on BW reversed at the mean umbilical cord length in females and at +0.08 SD in male infants. CONCLUSIONS Female infants' BW and FPR are each more responsive to changes in placental chorionic plate growth dimensions than males; this may account for greater female resilience (and greater male vulnerability) to gestational stressors. The effect of umbilical cord length on FPR may be due to longer cords carrying greater fetal vascular resistance. Again male fetuses show a higher "threshold" to the negative effects of longer cords on FPR.
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Affiliation(s)
- D P Misra
- Division of Epidemiology and Biostatistics, Department of Family Medicine and Public Health Sciences, Wayne State University School of Medicine, Room 203, Detroit, MI 48201, USA.
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Boler DD, Holmer SF, McKeith FK, Killefer J, VanOverbeke DL, Hilton GG, Delmore RJ, Beckett JL, Brooks JC, Miller RK, Griffin DB, Savell JW, Lawrence TE, Elam NA, Streeter MN, Nichols WT, Hutcheson JP, Yates DA, Allen DM. Effects of feeding zilpaterol hydrochloride for twenty to forty days on carcass cutability and subprimal yield of calf-fed Holstein steers. J Anim Sci 2009; 87:3722-9. [PMID: 19574574 DOI: 10.2527/jas.2009-1830] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Zilpaterol hydrochloride (ZH) is designed to increase carcass leanness, chilled side weight (CSW), and percent saleable yield. The objective of this study was to evaluate the effect of a single dose of ZH on cutability and subprimal yield of calf-fed Holstein steers when fed for increasing durations. Two hundred forty steers were fed 8.3 mg/kg of ZH on a DM basis for 0, 20, 30, or 40 d, with a 3-d withdrawal before slaughter. After slaughter, steers were fabricated into 4 pieces (round, loin/flank, rib/plate, and chuck), packaged in combos, shipped to 2 locations, and further fabricated into subprimal pieces and trim. Trim was collected from each primal and separated into groups based on composition of 90, 80, and 50% lean. Zilpaterol hydrochloride increased (P = 0.01) CSW by 6.22 kg and saleable yield by 6.4 kg when included in the diet for 20 d. Furthermore, saleable yield as a percentage of CSW was increased (P = 0.03) 1.18 percentage units when included in the diet for 20 d. Steers fed ZH for 20 d had heavier strip loins (4.47 vs. 4.12 kg, P = 0.02), tenderloins (2.75 vs. 2.49 kg, P = 0.02), and ribeye rolls (5.74 vs. 5.30 kg, P = 0.01) than steers not fed ZH. These advantages are further demonstrated as a percentage of CSW. Strip loins (P = 0.06), tenderloins (P = 0.04), and ribeye rolls (P = 0.04) of ZH-fed steers had a greater percentage of CSW than controls. Zilpaterol hydrochloride also increased the percentage of CSW of the 3 primary components of the round when fed for 20 d. The knuckle was 0.10 percentage units heavier (P = 0.11), the top round was 0.24 percentage units heavier (P = 0.04), and the bottom round was 0.22 percentage units heavier (P = 0.03) in ZH-fed steers when compared with steers not fed ZH. Based on these data, it can be concluded that ZH significantly increased subprimal cutting weights, yields, and percentage saleable yield of calf-fed Holstein steers when fed for at least 20 d before slaughter. Zilpaterol hydrochloride increased percentage of CSW of subprimal cuts from Holstein steers in the round and to a lesser degree in the loin.
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Affiliation(s)
- D D Boler
- Department of Animal Sciences, University of Illinois, Urbana 61801, USA
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Salafia CM, Misra DP, Yampolsky M, Charles AK, Miller RK. Allometric metabolic scaling and fetal and placental weight. Placenta 2009; 30:355-60. [PMID: 19264357 DOI: 10.1016/j.placenta.2009.01.006] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/17/2008] [Revised: 01/13/2009] [Accepted: 01/16/2009] [Indexed: 10/21/2022]
Abstract
BACKGROUND We tested the hypothesis that the fetal-placental relationship scales allometrically and identified modifying factors of that relationship. MATERIALS AND METHODS Among women delivering after 34 weeks but prior to 43 weeks' gestation, 24,601 participants in the Collaborative Perinatal Project (CPP) had complete data for placental gross proportion measures, specifically, placental weight (PW), disk shape, larger and smaller disk diameters and thickness, and umbilical cord length. The allometric metabolic equation was solved for alpha and beta by rewriting PW = alpha(BW)beta as ln(PW) = ln alpha + beta[ln(BW)]. alpha(iota) was then the dependent variable in regressions with p < 0.05 significant. RESULTS Mean beta was 0.78 + 0.02 (range 0.66, 0.89), which is consistent with the scaling exponent 0.75 predicted by Kleiber's Law. Gestational age, maternal age, maternal BMI, parity, smoking, socioeconomic status, infant sex, and changes in placental proportions each had independent and significant effects on alpha. CONCLUSIONS We find an allometric scaling relation between the placental weight and the birthweight in the CPP cohort with an exponent approximately equal to 0.75, as predicted by Kleiber's Law. This implies that: (1) placental weight is a justifiable proxy for fetal metabolic rate when other measures of fetal metabolic rate are not available; and (2) the allometric relationship between placental and birthweight is consistent with the hypothesis that the fetal-placental unit functions as a fractal supply limited system. Furthermore, our data suggest that the maternal and fetal variables we examined have at least part of their effects on the normal balance between placental weight and birth weight via effects on gross placental growth dimensions.
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Affiliation(s)
- C M Salafia
- Placental Analytics, LLC 93 Colonial Avenue, Larchmont, NY 10538, United States.
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Miller RK. Henning Schneider, M.D. Placenta 2009; 30 Suppl A:S66-70. [PMID: 19157539 DOI: 10.1016/j.placenta.2008.12.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/13/2008] [Revised: 12/10/2008] [Accepted: 12/12/2008] [Indexed: 11/30/2022]
Abstract
This is a short biography of Henning Schneider, M.D., Professor and Chair Emeritus of Obstetrics and Gynecology at the University of Bern, Switzerland. From 1987-2005, he was also Director of the Women's Hospital in Bern. Dr. Schneider was a founding member and the second President of the International Federation of Placenta Associations (IFPA). A symposium in Professor Schneider's honour was held at IFPA Meeting 2008.
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Affiliation(s)
- R K Miller
- Department of Obstetrics and Gynecology, University of Rochester, School of Medicine and Dentistry, Rochester, NY 14642-8668, USA.
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