Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference

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.

A preliminary exploration of the impact of experiential learning on animal science undergraduates’ perceptions of humane stunning and slaughter

It is essential to educate students about humane slaughter as it is a critical component of livestock production, particularly for animal science students who represent future stakeholders in agriculture. There is limited research about the effects of experiential learning on student comfort in participating in education regarding sensitive, yet important topics in the animal sciences. A survey was developed to investigate how a teaching module using an experiential learning activity to teach undergraduates about the slaughter process affected student perceptions of stunning and slaughter. Students enrolled in an animal science course, in which live animals and carcasses are evaluated, were surveyed before and after a teaching module. The module included a lecture about proper stunning and a laboratory activity in which the students had the opportunity to shoot a captive bolt stunner on both model and carcass heads. Respondents completed a pre-survey, attended the laboratory activity, and completed a post-survey; 29 survey responses were recorded. Most respondents were women (23, 79.3%) between the ages of 18 and 21 years (25, 86.2%) and in their first year of college (11, 37.9%). The majority of respondents (22, 75.9%) reported using the captive bolt stunner to stun the model heads during the laboratory activity. After participating in the module, all students strongly agreed that “stunning” is a critical component of livestock slaughter (29, 100%) and most agreed that “stunning is a humane process that ensures animal welfare during the slaughter process” (25, 86.2%). The majority of respondents strongly agreed that the “humane stunning simulation was beneficial to their learning about livestock slaughter” (21, 72.4%) and “improved their understanding of slaughter” (16, 55.2%). Almost all of the survey respondents either agreed or strongly agreed that “the model heads and captive bolt demonstration made them more comfortable with the slaughter process” (14, 48.3%; 14, 48.3%, respectively). This research suggests that experiential learning opportunities are potentially effective teaching strategies for educating undergraduates about the slaughter process. Future research should focus on practical ways to integrate new teaching methods into existing animal science curricula, as this will be critical for educating students on important topics in livestock production and increasing student comfort with sensitive material.

Digestible indispensable amino acid score (DIAAS) is greater in animal-based burgers than in plant-based burgers if determined in pigs

PURPOSE

Determine digestible indispensable amino acid score (DIAAS) for animal- and plant-based burgers and test the hypothesis that DIAAS calculated for a burger and a burger bun is additive in a combined meal.

METHODS

Ten ileal cannulated gilts were fed experimental diets for six 9-d periods with ileal digesta being collected on d 8 and 9 of each period. Six diets contained a burger (i.e., 80% lean beef, 93% lean beef, 80% lean pork, Impossible Burger, or Beyond Burger) or a burger bun as the sole source of crude protein and amino acids. Three additional diets were based on a combination of the bun and 80% beef, pork, or Impossible Burger. A nitrogen-free diet was also used. The DIAAS for all ingredients and mixed meals was calculated for children from 6 months to 3 years and for individuals older than 3 years, and DIAAS for combined meals was predicted from individual ingredient DIAAS.

RESULTS

The 93% lean beef and the pork burgers had greater (P < 0.05) DIAAS than the plant-based burgers for both age groups. The 80% lean beef burger had greater (P < 0.05) DIAAS than the plant burgers for children from 6 months to 3 years, and greater (P < 0.05) DIAAS than the Beyond Burger for individuals older than 3 years. There were no differences between the measured and predicted DIAAS.

CONCLUSIONS

The protein quality of animal-based burgers is greater than that of plant-based burgers. However, for individuals older than 3 years, the Impossible Burger has comparable protein quality to the 80% lean beef burger. The DIAAS obtained from individual foods is additive in mixed meals.

PSXIV-23 Characterization of microbial communities associated with the rumen lining, digesta and rumen fluid from beef cattle consuming a high energy diet using 16S rRNA gene amplicon sequencing

The true etiology of liver abscesses is not well known. Therefore, the objective of this study was to characterize the microbial communities in the rumen lining, digesta, and rumen fluid from beef cattle consuming a high energy diet, using 16S rRNA gene amplicon sequencing. Twelve crossbred feedlot steers (450 ±10 kg; ~ 3.0 years of age) fitted with ruminal fistulas, consuming a high energy finishing diet (1.43 NEg, Mcal/kg DM) for 21 d were utilized in this experiment. Microbial DNA from three regions within the rumen [rumen lining (ventral/lateral), digesta (geometric center of the rumen), and rumen fluid] was extracted and the V4 region of the 16S rRNA gene was amplified and sequenced. Across all sample regions, bacterial sequences were classified into 34 phyla, 76 classes, 143 orders, and 254 families. Bacteroidetes and Firmicutes were the predominant phyla present across all samples. The relative abundance of Bacteroidetes detected in rumen fluid was lesser (P &lt; 0.05) when compared to bacteria sampled from the rumen lining and digesta. In contrast, the relative abundance of Firmicutes were greater (P &lt; 0.05) in rumen fluid and the rumen lining when compared to digesta samples. There are very few publications describing the complex community of the rumen microbiome. To our knowledge this is the first publication categorizing microbial populations in three distinct locations within the rumen using next generation sequencing in feedlot cattle.

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