scholarly journals Effect of Enhancement of Two Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of US Beef

2019 ◽  
Vol 3 (2) ◽  
pp. 52-52
Author(s):  
B. I. Mills ◽  
N. C. Hardcastle ◽  
A. J. Garmyn ◽  
M. F. Miller
Keyword(s):  
Eating Quality ◽  
Functional Ingredients ◽  
Beef Muscles

scholarly journals Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 177 ◽  
Author(s):  
Andrea Garmyn ◽  
Nicholas Hardcastle ◽  
Clay Bendele ◽  
Rod Polkinghorne ◽  
Mark Miller
Keyword(s):  
Sodium Bicarbonate ◽  
Consumer Satisfaction ◽  
Rectus Abdominis ◽  
The Other ◽  
Transversus Abdominis ◽  
Eating Quality ◽  
Brine Solution ◽  
Beef Muscles ◽  
Control Samples

The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis internus, and flank steak/rectus abdominis) served as fajita strips. All the muscles were divided in half and enhanced (12%) with a brine solution containing either phosphate, a “clean label” ingredient sodium bicarbonate, or not enhanced. Muscle and enhancement independently influenced (P < 0.01) tenderness, juiciness, flavor, and overall liking. Overall, the bottom sirloin flap was liked the most (P < 0.05) when compared with all the other muscles, while the inside round cap was liked less but did not differ (P > 0.05) from the inside skirt or flank steak. Samples enhanced with sodium bicarbonate were the most (P < 0.05) tender and juicy; samples enhanced with phosphate were intermediate, and the control samples were the least tender and juicy, regardless of the muscle. Flavor and overall liking were similar (P > 0.05) between clean and phosphate-enhanced samples, and both were liked more than the control samples. Enhancement was necessary for acceptable eating quality of all the muscles evaluated in this study; however, the inside round cap was the least suitable. These results indicate that a “clean label” enhanced fajita product is possible without compromising cooking yield or consumer satisfaction.

scholarly journals Effect of Enhancement of Two Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of US Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
B. I. Mills ◽  
N. C. Hardcastle ◽  
A. J. Garmyn ◽  
M. F. Miller
Keyword(s):  
Fixed Effects ◽  
Sodium Tripolyphosphate ◽  
Potato Starch ◽  
Fixed Time ◽  
Eating Quality ◽  
Functional Ingredients ◽  
Quality Grade ◽  
Longissimus Lumborum ◽  
Texas Tech University

ObjectivesConsumers are increasingly searching for more natural and healthier foods that avoid ingredients like phosphates (“clean label”). The objective of this study was to determine the effects of enhancement ingredients and quality grade on the eating quality of longissimus lumborum and semitendinosus.Materials and MethodsStrip loins (n = 36) and eye of rounds (n = 31) were collected from beef carcasses to equally represent USDA Prime, Average Choice, and Select quality grades at a commercial packing facility in Omaha, NE. Subprimals were shipped under refrigeration (0 to 2°C) to the Texas Tech University for processing. Subprimals were trimmed of all accessory muscles, external fat, and connective tissue, leaving longissimus lumborum (LL) and semitendinosus (ST). Each subprimal was equally portioned into 6 sections. One section served as a non-enhanced control (CON), while the remaining 5 sections were injected with 112% of green weight with water, salt, and either sodium tripolyphosphate (STP), native potato starch (NPS), sodium carbonate (SC), sodium bicarbonate (SB), or beef flavoring (BF). Sections were cut into steak pieces (5 × 5 × 2.5-cm thick) and frozen at 40 d postmortem. Steak pieces were cooked to a targeted medium degree of doneness on a clamshell grill using a fixed time cooking schedule. Each sample was portioned and served warm to 2 consumer panelists. Panelists (n = 1380) rated each sample for tenderness, juiciness, flavor, and overall liking on an anchored 100-mm line scale. During a session, panelists evaluated 6 samples representing each treatment combination, arranged in a predetermined, balanced order. Data were analyzed using PROC GLIMMIX (SAS) with fixed effects of muscle, enhancement, quality grade, and their interactions (α = 0.05).ResultsNo two-way or three-way interactions were detected for any palatability trait (P > 0.05). Enhancement ingredients influenced tenderness, juiciness, flavor, and overall liking (P < 0.01), regardless of muscle or quality grade. Samples from SC and SB had greater (P < 0.05) tenderness scores than samples enhanced with any other ingredient, except PS. Meanwhile, CON samples were the least tender, and STP was scored lowest for tenderness of the enhanced treatments (P < 0.05). Samples enhanced with BF, SC, and SB were rated juicier than STP and all enhanced samples were rated juicier than CON (P < 0.05). Samples enhanced with BF, SC, SB, and NPS were all similarly rated with greater flavor and overall liking than STP (P < 0.05), which was intermediate, and CON had the lowest flavor and overall liking compared to all other treatments (P < 0.05). Quality grade also affected tenderness, juiciness, flavor and overall liking (P < 0.05). Prime samples received the greatest ratings for all traits, over Average Choice, which was intermediate, and Select samples were scored lowest for all palatability traits. Lastly, muscle influenced all palatability traits (P < 0.01). Longissimus lumborum samples were more tender, juicier, more flavorful, and liked more than semitendinosus samples (P < 0.01).ConclusionResults showed consumers liked alternative functional ingredients over enhancement with phosphate and non-enhanced beef. This shows clean label ingredients are not only effective in increasing palatability but had superior eating quality over enhancement with phosphate.

scholarly journals Effects of Enhancement with Phosphate or Sodium Bicarbonate on the Eating Quality of Five Beef Muscles Prepared as Fajita Meat

2019 ◽  
Vol 3 (2) ◽  
pp. 18-18
Author(s):  
C. Bendele ◽  
A. J. Garmyn ◽  
N. G. Hardcastle ◽  
M. F. Miller
Keyword(s):  
Sodium Bicarbonate ◽  
Eating Quality ◽  
Beef Muscles

scholarly journals Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

2019 ◽  
Vol 39 (4) ◽  
pp. 655-667 ◽  
Author(s):  
Yoonkyung Ha ◽  
Inho Hwang ◽  
Hoa Van Ba ◽  
Sangdon Ryu ◽  
Younghoon Kim ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Eating Quality ◽  
Low Fat ◽  
Wet Ageing ◽  
Beef Muscles

scholarly journals Genome-Wide Identification and Genetic Variations of the Starch Synthase Gene Family in Rice

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1154
Author(s):  
Hongjia Zhang ◽  
Seong-Gyu Jang ◽  
San Mar Lar ◽  
Ah-Rim Lee ◽  
Fang-Yuan Cao ◽  
...  
Keyword(s):  
Gene Family ◽  
Catalytic Domain ◽  
Amylose Content ◽  
Expression Patterns ◽  
Starch Synthase ◽  
Eating Quality ◽  
Segmental Duplications ◽  
Genome Wide ◽  
The Relationship

Starch is a major ingredient in rice, and the amylose content of starch significantly impacts rice quality. OsSS (starch synthase) is a gene family related to the synthesis of amylose and amylopectin, and 10 members have been reported. In the present study, a synteny analysis of a novel family member belonging to the OsSSIV subfamily that contained a starch synthase catalytic domain showed that three segmental duplications and multiple duplications were identified in rice and other species. Expression data showed that the OsSS gene family is involved in diverse expression patterns. The prediction of miRNA targets suggested that OsSS are possibly widely regulated by miRNA functions, with miR156s targeted to OsSSII-3, especially. Haplotype analysis exhibited the relationship between amylose content and diverse genotypes. These results give new insight and a theoretical basis for the improved amylose content and eating quality of rice.

Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

2009 ◽  
Vol 2009 ◽  
pp. 138-138
Author(s):  
F O Lively ◽  
B W Moss ◽  
T W J Keady ◽  
L Farmer ◽  
N F S Gault ◽  
...  
Keyword(s):  
Shear Force ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Glycogen Depletion ◽  
Meat Eating ◽  
Quadratic Relationship

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

scholarly journals Eating Quality of Ground Chicken-Soy Patties

1976 ◽  
Vol 55 (4) ◽  
pp. 1553-1556 ◽  
Author(s):  
Beth Molonon ◽  
Jane A. Bowers ◽  
Frank Cunningham
Keyword(s):  
Eating Quality

scholarly journals EATING QUALITY OF “FUJI” APPLES AFFECTED BY A PERIOD OF COLD AIR AFTER ULO STORAGE

2011 ◽  
Vol 35 (1) ◽  
pp. 1-12
Author(s):  
R. ALTISENT ◽  
J. GRAELL ◽  
I. LARA ◽  
L. LÓPEZ ◽  
G. ECHEVERRÍA
Keyword(s):  
Eating Quality ◽  
Cold Air

scholarly journals Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure

2021 ◽  
Vol 19 (1) ◽  
pp. 56-62
Author(s):  
Sarina Ma ◽  
Meili Zhang ◽  
Yanbin Shi ◽  
Hongli Wang ◽  
Huan Chu
Keyword(s):  
Protein Structure ◽  
Ultrahigh Pressure ◽  
Eating Quality ◽  
Pressure Treatment
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