Juiciness Scores Research Articles

Re-domestication of feral pigs in Martinique: first results of growing-finishing trials to test meat consumption and consumers' perceptions.

In Martinique, pig production satisfies less than 20% of demand for pork, with traditional pig farming and wild pig hunting covering only a small proportion. This study has three parts: (i) for the first time, it analyses the performance of domesticated descendants of Creole feral pigs of Martinique based on a 29-day finishing test on two farms (A vs. B) with the same fibre-rich diet on a total of 40 pigs; (ii) it evaluates consumers' tastes based on a sensorial test by an untrained panel of 61 consumers who tasted pork prepared as a fricassee from either farm A or farm B; and (iii) evaluates willingness to pay (WTP) for Creole pork products and of the design of a future niche market. The average daily gain (ADG) of the finishing pigs was higher on farm A than on farm B (256 vs. 100 g/d, P < 0.001) resulting in a higher hot carcass weight on farm A than farm B (41.3 vs. 33.5 kg, P < 0.01), and better hot carcass yield on farm B than farm A (74.0 vs 68.8 %, P < 0.01). In the sensorial test, the consumers gave a higher score to the meat originating from the youngest pigs (Farm B), especially scores for tenderness and juiciness (+0.94 and +0.55 points, P < 0.05 and P=0.10, respectively). The 61 respondents were willing to pay more for processed products (sausage, pâté, ham) than for fresh meat. They considered that Creole pork has a better taste and is of better quality than industrial meats originating from mainstream genotypes. According to the majority of respondents, Creole pork should be rich in intra-muscular fat (100% of respondents) and low in inter-muscular fat (60% of respondents). Based on the survey, the main desirable future for Martinique's Creole pig production correspond to a low-carbon system with feed based on local resources, with on-farm slaughtering and short-distance sales (direct-to-consumer farm gate sale, sale at the butcher's or at the pig cooperative).

EFFECT OF NITRATE-REDUCING BACTERIA AND CELERY ROOT (APIUM GRAVEOLENS VAR. RAPACEUM) ON THE SENSORY PROPERTIES OF DRIED MEAT “BILTONG”

The objective of our study was to assess the effect of nitrate-reducing bacteria and natural nitrate source on the sensory properties of dried meat biltong. Appearance, colour on the cut, aroma, taste and juiciness, acidity, sweetness, and consistency were evaluated. The members of the panel gave their ratings between 1 and 5 according to the characteristics of the samples, with 1 being the lowest rating and 5 being the best rating. In the sensory evaluation of dried meat samples without oxygen absorber packaging, the group (P2) with bacterial culture, celery powder, and NaCl showed the highest scores for appearance, taste, juiciness, acidity, and consistency. Notably, P3 samples had significantly lower consistency scores compared to P2. Additionally, sample P1, with bacterial culture and NaCl, improved the colour on the cut compared to the negative control (C) with only NaCl. The best aroma and sweetness results were in the P3 group with curing salt, although these differences were not statistically significant (P ≥ 0.05). The sensory evaluation of dried meat samples packaged with an oxygen absorber revealed that the combination of bacterial culture, celery powder, and NaCl (AP2) had the most positive influence on appearance, colour on the cut, and consistency. The group with the absorber and curing salt (AP3) showed improved aroma, taste, and juiciness. Acidity was primarily affected by the addition of bacterial culture and NaCl (AP1), as well as by AP2 and AP3. The most pleasing sweetness was achieved by adding bacterial culture and NaCl to samples with the absorber (AP1). Samples with the best consistency when packaged with the absorber were those with bacterial culture and celery powder (AP2). In summary, among dried meat samples with oxygen absorber, those with added curing salt (AP3) had the best overall sensory evaluation compared to the negative control with NaCl (AC). For samples without an oxygen absorber, the highest overall sensory scores were in the group with bacterial culture and celery powder, surpassing the control with NaCl (C). The use of an oxygen absorber and curing salt proved to be effective in the production of biltong, but replacing the curing salt with NaCl and the addition of celery powder and bacterial culture significantly improved the sensory evaluation compared to the other groups (except AP3).

Comparing the sensory properties of commercially available animal and plant-based burgers.

The number of plant-based meat products on supermarket shelves around the world has grown in recent years however reproducing the sensory experience of eating meat remains a challenge. This study aims to evaluate the sensory gaps between animal and plant-based meat products, specifically burger-type products, from the Australian market. The sample set of 19 commercially available burgers comprises 8 animal-based burgers prepared using beef, chicken, kangaroo, pork, or turkey and 11 high protein plant-based burgers. Vegetable patties are beyond the scope of this study. A trained sensory panel (n = 14) determined the major differences in aroma, texture, flavor, and aftertaste between meat and meat analogues during oral processing, particularly those that may impact consumer acceptability. The animal-based burgers scored high for meaty (aroma), meaty (flavor), and umami but not legume, vegetative, bitterness, and lingering spice attributes. They also received higher average scores for juiciness, fattiness, and final moistness than the plant-based burgers but scored lower in cohesiveness. The plant-based burgers scored high for legume and bitterness but not meaty (aroma), meaty (flavor), and umami attributes. Improving current products and designing new products with desirable sensory properties will enhance consumer acceptability and reinforce recent growth in the plant-based meats market.

Comparison of Flavor Profiles of Honey Peach Cultivars by Gas Chromatography–Mass Spectrometry (GC–MS) with Odor Activity Values (OAVs), E-Tongue, and Sensory Evaluation Combined with Chemometrics

The honey peach is popular due to its unique flavor. However, the flavor characteristics of honey peaches cultivated in Yangzhou and Wuxi remain unclear. In this study, the flavor profiles in five famous honey peaches, Yangzhou Baifeng (YBF), Yangzhou Zhonghujing (YZHJ), Yangzhou Wanhujing (YWHJ), Wuxi Baifeng (WBF), and Wuxi Wanhujing (WWHJ), were investigated using gas chromatography-mass spectrometry (GC–MS) combined with odor activity values (OAVs), electronic tongue (E-tongue) and sensory evaluation. A total of 84 flavor substances were identified by GC–MS and 17 odor-active compounds were detected with OAVs more than 1. WBF samples had the highest concentration of total volatile compounds, and relatively higher OAVs of γ-decalactone and γ-dodecalactone contributed to peach-like aroma. Principal component analysis (PCA) and heatmap analysis indicated that the honey peach cultivars from different origins and varieties had distinct aroma and taste profiles. Sensory evaluation demonstrated that WBF samples had the highest scores of peach-like, fruity aroma, sweetness, juiciness and overall acceptability. Partial least squares regression (PLSR) was performed to investigate the correlation between physicochemical properties, odor-active compounds, E-tongue measurements and sensory attributes. Results indicated that linalool and umami had significant contribution to honey peach sensory attributes, and further confirmed that YBF was characterized by floral aroma and WBF was similar with peach-like and green attributes. The results of this study provide a comprehensive understanding of flavor characteristics and differences of the honey peaches, which could contribute to the further development and production of these products.

Exploring rearing factors to predict potential sensory quality of heifer meat throughout the farm-to-fork continuum

Sensory beef qualities could be impacted throughout the farm-to-fork continuum. The aim of this work was to predict the sensory quality classes of Longissimus muscle established from three sensory descriptors: tenderness, juiciness and flavour intensity. The extreme classes of meat quality were: Q + class including the highest scores for tenderness and juiciness, and an intermediate score for flavour intensity and Q − class including low scores for tenderness, juiciness and flavour intensity. To predict the extreme quality classes, seven decision trees were performed using the individual data related to rearing factors (p = 50), carcase traits (p = 13) and/or aged meat traits (p = 9) of 100 Charolais heifers. The decision trees established from rearing factors and carcass trait data (RF-CARCA-Tree) allowed the highest accuracy of prediction (79.7%) with 90.7% and 66.7% of correctly classified individuals, respectively. Our results showed that different combinations of factors could produce Q + class. Three rearing factors (i.e. the calculated average of concentrates’ net energy content in the diet during the pasture period of pre-weaning period (PWP); the number of days concentrates were offered in calf diet during PWP; and the calculated average of concentrates’ crude protein content in the fattening diet) and the conformation score could be considered as action levers to improve meat quality. These three rearing factors were related to the pre-weaning and fattening periods of the heifer, slowing a possible management of the potential beef quality from rearing factors throughout the life of the heifer. Highlights Beef quality can be improved throughout the heifer’s life by rearing factors related to concentrate in the diet. Sensory beef quality classes could be managed from rearing factors and carcass traits. Raw aged meat data did not allow to improve the prediction of sensory beef quality classes.

Fresh and frozen storage on meat quality and sensory attributes of lamb loins and legs

The objective of this study was to evaluate fresh and frozen storage of lamb longissimus lumborum (LL) and semimembranosus (SM). Wether lambs (n=12) were raised and harvested at North Dakota State University. After a 24-h chill, loins and legs were split in half and randomly assigned to fresh (FRSH) or frozen (FRZN) treatments. FRSH halves were stored at 3°C for 14 d while FRZN halves were stored at −18°C for 13 d+1 d to thaw at 3°C. Samples were collected to evaluate sensory attributes, Warner-Bratzler shear force, cook loss, drip loss, troponin-T (TnT) degradation, and lipid oxidation. Data were analyzed using PROC MIXED of SAS Studio®. Experimental units were loin or leg with means being separated with the PDIFF option and were considered significant when P&amp;lt;0.05. In FRSH-LL, sensory samples scored higher in overall like, tenderness, and juiciness (P≤0.03) compared with FRZN-LL samples. No differences in overall like,flavor, tenderness, or juiciness scores (P≥0.77) were observed between FRSH-SM and FRZN-SM. FRSH-LL and FRSH-SM had less drip loss compared with FRZN-LL and FRZN-SM (P&amp;lt;0.0001, P=0.0003, respectively). FRSH lamb LL and SM had greater degradation of TnT (P≤0.0008) compared with FRZN lamb. Malondialdehyde levels were not different (P&amp;gt;0.05) between treatments within each muscle. However, no other meat quality differences were observed (P≥0.10). Our results demonstrate that lamb legs may be frozen for 13 d without negative effects on palatability whereas lamb loins should be kept fresh to offer the greatest opportunity for consumer satisfaction.

Do carcass traits influence consumer perception of pork eating quality?

The objective of this study was to assess carcass traits' influence on pork eating quality as evaluated by consumers. A total of 1360 pork chops were used, with 824 from the sirloin end and 536 from the butt end of the loin (Longissimuss thoracis et lumborum), to produce 340 packages, each containing four pork chops. Untrained participants received one package of either sirloin or butt chops, being two pork chops from barrows and two from gilts. Participants answered a survey rating the tenderness, juiciness, flavour, and overall acceptability of each chop on an 8-point scale. Correlation analysis was conducted between carcass traits and pork eating quality attributes. For the descriptive analysis, classes (low, medium, and high) for carcass traits, Warner-Bratzler shear force (WBSF) and cooking loss were created based on our consumer responses dataset for palatability attributes. No significant correlations (P > 0.05) were observed between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated (P < 0.05) with cooking loss and WBSF. Loin intramuscular fat (IMF) content showed a weak negative correlation (P < 0.05) with WBSF and cooking loss. Consumers rated chops from the high and medium/high backfat thickness and loin IMF classes slightly higher for tenderness and juiciness, respectively. Additionally, chops from the low and/or medium WBSF and cooking loss classes received slightly higher scores for tenderness and juiciness than pork chops in the high classes. In conclusion, the study indicated that carcass traits had minimal impact on overall acceptability of pork by consumers.

Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics

This study aimed to reveal the effect of different basic emulsion structures (W/O/W and O/W) and polysaccharide additions on protein-polysaccharide composite-based emulsion gels utilizing soybean protein isolate, palm oil and konjac glucomannan. The results of texture profile, rheological tests, microstructure observations, and oral tribology showed that basic emulsion structures and konjac glucomannan addition had significant effect on the emulsion gels' properties, while the impact of konjac glucomannan addition was stronger. W/O/W double emulsion gels (DEG) exhibited lower oral friction coefficients and obtained higher scores for oiliness and juiciness during the sensory evaluation. However, O/W single emulsion gels (SEG) displayed a firmer texture and higher chewiness, a 29.62% and 49.57% increase compared to the DEG at 7% konjac glucomannan addition on the hardness and chewiness respectively. It has demonstrated the emulsion gels' potential as cube fat mimetics and feasibility of adjusting their properties by changing the basic emulsion structure.

Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles

The physicochemical parameters of hot-boned bovine semimembranosus muscles after sous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and cooked by different cooking methods, including sous vide (57 °C, 11 h, SV), grilling (at 200 °C to the central temperature of 72 °C, GR) or boiling (100 °C, 2 h, BO). The meat color, tenderness, water-holding capacity, degree of oxidation, myoglobin denaturation and sensory quality traits were determined, as well as the changes in the microstructure. Compared to other cooking methods, SV reduced the degree of oxidation and muscle shortening, and significantly improved the water holding capacity (WHC), tenderness, connective tissue content and overall acceptability for both hot-boned and wet-aged steaks. The oxidation and muscle shortening were reduced in hot-boned SV steaks (P < 0.05), and the water-holding capacity and sensory scores for juiciness, connective tissue content and overall acceptability were increased (P < 0.05) compared to the wet-aged steaks. The combination of hot-boning and SV cooking resulted in an acceptable tenderness, better overall sensory acceptability and higher WHC than other combinations of muscle states and cooking methods. Therefore, it is a good choice to cook hot-boned semimembranosus muscles using SV to improve the eating quality, which can eliminate the need for aging, benefiting the beef industry.

A comparison of the quality of meat from female red deer (Cervus elaphus L.) and roe deer (Capreolus capreolus L.)

The aim of this study was to compare the chemical composition and physicochemical and sensory properties of meat (m. longissimus lumborum, LL) from wild-living female red deer (Cervus elaphus L.) aged 4 - 6 years (15 animals) and female roe deer (Capreolus capreolus L.) aged 3 - 5 years (20 animals). The animals were hunter-harvested in the forests of north-eastern Poland. The LL muscle of roe deer was characterized by a higher (P0.05) content of dry matter, total protein and fat, and a higher (P0.05) pH value. In turn, the LL muscle of red deer had a higher (P0.05) contribution of redness and yellowness, a more intense (P0.05) taste, and higher (P0.05) juiciness scores. The quality of meat from both cervid species was very high, and none of them can be considered superior in that respect based on the noted differences.

Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour

ABSTRACT This work investigated the biological efficacy of germinated green buckwheat and its flour (GGBF) as an improver of the quality, storability, and safety of mixed horsemeat and chicken (thighs) patties. The addition of germinated green buckwheat and its flour (GGBF) into the patties improved (p ≤ .05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, and DPPH radical scavenging activity. The addition of GGBF resulted in a lower L* value, whereas the a* and b* values were slightly higher, with the storage time exhibiting a preserving effect of green buckwheat sprouts on the color of a product. Also, the sensory evaluation revealed increases (p < .05) in overall acceptability and juiciness scores. Generally, this study identified the antioxidant and textural improvement potentiality of germinated green buckwheat and its flour, which could pave the way for its use as an extender of the shelf life of the patties.

Effect of myrtle leaves integration in sheep diet and its addition as powder on leg meat' oxidative stability, physicochemical, microbiological and sensory properties during storage.

The synthetic antioxidant improved the shelf life of meat products; however, consumers start to reject them for health reason. For this, the natural antioxidants like Myrtle distillate leaves (MDL) could be an interesting alternative and potential natural antioxidant given their richness in bioactive compounds. This study aimed to test the effect of myrtle distillate leaves (MDL) as natural antioxidant in premortem phase as diet of cull ewes and in postmortem phase in form of powder added to deboned legs on meat' quality. All ewes received individually 500 g of hay and 750 g of concentrate for Control (C) group; for Myrt group, the concentrate was partially replaced (400 g) by pellets containing 30% MDL and 350 g concentrate. For each ewe, both legs were used for the experiment; one leg was treated with MDL powder and the other with Control. Meat from ewes' fed MDL presented better scores for red color, aftertaste and juiciness, than control group. Meat treated with MDL powder showed the highest values of total phenolic, α-tocopherol content and redness score with lower lipid oxidation (p < .05). The microbiological quality of meat was not affected by MDL. Myrtle distillate leaves could be used in different forms, in order to obtain higher meat product quality.

Novel sous-vide pressure technique affecting properties of local beef muscle

The low-temperature, long-time method of cooking known as sous-vide was used with increased pressure to enhance the tenderness and cook yield of local Thai beef round. The cooking was done in specialized equipment at 60 °C and 101, 200 or 300 kPa for 0–4 h. Beef treated with pressure was slightly lighter in color, and samples cooked for 2 h at 200 kPa had greater red saturation. Cooking at 200 kPa improved cook yield while reducing cook loss, with values of 78% after 4 h at 200–300 kPa versus 67% at 101 kPa. Cooking at 200–300 kPa resulted in more tender beef than at 101 kPa after 2 h. Sensory evaluation showed sous-vide pressure beef had higher ranking scores for tenderness and juiciness compared to control. SEM showed connective tissue of sous-vide pressure-cooked beef was diffuse and with looser muscle fibers than boiled or raw beef. Electrophoretic profiles showed that thick and thin filament bands decreased with cooking time. However, myosin heavy chain was sensitive to both heat and pressure. Reducing conditions showed pressure and heat induced disulfide bonding. Studies by FTIR showed cooking at 200 kPa caused the greatest decrease in α-helix content and increase in β-structures than non-treated and boiled beef.

Effect Of Incorporation Of Drumstick (Moringa Oleifera) Leaves Extract On The Qualityof Ground Chicken Nuggets

The present study was conducted to optimize the level of incorporation of drumstick (Moringa oleifera) leaves extract in ground chicken nuggets. The aqueous MoLE was prepared by taking dried mature Moringa olifera leaves powder and water at 1: 10 ratio, then kept at 55ºC for 3 hours and finally filtered with the help of filter paper. During optimization, ground chicken nuggets were prepared by incorporating 0, 2.5, 5, and 7.5% MoLE in the nugget mix. The quality and acceptability of the MoLE added nuggets were evaluated based on proximate composition, physico-chemical, and sensory analysis. Moisture and fat showed a non-significant difference, while protein and ash significantly increased to 5% MoLE added product. pH decreases while cooking yield &amp; emulsion stability increase non-significantly with an increase in the level of MoLE. Sensory scores of flavour, texture, juiciness and overall acceptability were comparable in the 2.5 % MoLE, while appearance was affected non significantly by the increased level of MoLE. The result of the study shows that nuggets incorporated with a 2.5% level of MoLE were comparable to the control in all quality parameters, along with improved nutritional properties.

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham

The objective of this study was to evaluate the general quality attributes and shelf stability of reduced-salt and sous-vide cooked chicken breast hams during 4 weeks of refrigerated storage (4°C). Four treatment groups of chicken breast ham were prepared using a 2 (salt level, 1.5% NaCl (regular) and 0.75% (reduced))×2 (cooking method, conventional and sous-vide) factorial arrangement. Based on each chicken breast weight, 20% NaCl solution was injected. Conventional cooking was done at 80°C until the core temperature reached 71°C, whereas sous-vide cooking was conducted at 60°C for 2 h. Sous-vide cooking could decrease cooking loss and shear force of reduced-salt chicken breast ham (P < 0.05). As a result, sensory scores for juiciness and tenderness of reduced-salt and sous-vide cooked chicken breast ham were similar to those of regular-salt and conventionally cooked chicken breast hams (P > 0.05). No adverse impacts on lipid oxidation and microbial safety were found in reduced-salt and sous-vide cooked chicken breast ham during 4 wk of refrigerated storage. Therefore, this study suggests that sous-vide cooking could be a practical thermal process for improving the water-holding capacity and texture of chicken breast ham without adverse impacts on shelf stability. Further studies on the combined application of sous-vide cooking with salt replacers would be warranted to improve the sensorial acceptance of saltiness of sous-vide cooked low-salt meat products.

Combining pig genetic and feeding strategies improves the sensory, nutritional and technological quality of pork in the context of relocation of feed resources

Genetic and feeding factors were combined to improve various quality attributes of pork. Thirty Duroc (D) and thirty Pietrain NN (P) female crossbreeds received a control (C) or an R diet including extruded faba bean and linseed, from 30 to 115 kg. Growth, feed efficiency and slaughter weight were higher for P vs. D pigs and for R vs. C pigs. D pigs had fatter carcasses than P, whereas feeding did not affect carcass fatness. Compared with P, loin meat from D pigs had lower drip, higher ultimate pH and lipid content, and higher marbling, tenderness and juiciness scores (P < 0.05). R feeding did not modify sensory traits but improved pork nutritional value by markedly reducing n-6:n-3 and saturated:n-3 fatty acid ratios (P < 0.001). Combining D genotype and R diet is a favorable strategy for sensory, nutritional, technological properties and societal image of pork through relocation of feed resources, but requires a better market valorization to be implemented.

Quercetin ameliorates chicken quality by activating the PI3K/PKB/AMPK signaling pathway in broilers.

This study was conducted to investigate the effects and mechanism of quercetin on chicken quality in broilers. We selected 480 AA broilers (1 day old) and randomly allotted those to four treatments (negative control and 0.2, 0.4, or 0.6 g of quercetin per kg of diet) for 42 days. Compared with the control group, the supplementation with 0.4 g of quercetin significantly increased the pH45min and L * value of the thigh muscle and decreased the shearing force of the thigh muscle and breast muscle and drip loss of the thigh muscle (P < 0.05). The supplementation with 0.6 g/kg of quercetin significantly increased the pH45min and L * value of the thigh muscle, and pH45min of breast muscle and decreased the drip loss of the thigh muscle (P < 0.05). Sensory scores of meat color, tenderness, and juiciness also were improved with increasing quercetin concentration (P < 0.05). The inosinic acid (IMP) content of the breast and thigh muscles of broilers was significantly increased by supplementation with 0.6 g/kg of quercetin (P < 0.05). Supplementation with 0.2, 0.4, and 0.6 g of quercetin significantly reduced mRNA expression of L-FABP (P < 0.05, P < 0.05, and P < 0.05); supplementation with 0.4 and 0.6 g/kg of quercetin significantly increased mRNA expression of PKB and AMPKα1 (P < 0.05 and P < 0.05); supplementation with 0.6 g/kg of quercetin in the diet significantly reduced mRNA expression of SREBP1 and HMGR (P < 0.05 and P < 0.05) and significantly increased mRNA expression of CPT1 and PPARγ (P < 0.05 and P < 0.05); and supplementation with 0.2, 0.4, and 0.6 g/kg of quercetin significantly increased mRNA expression of PI3K, LPL, and Apo A1 and significantly reduced mRNA expression of ACC and FATP1 in the breast muscle of broilers (P > 0.05). PI3k, PKB, AMPK, SREBP1, and L-FABP were significantly and positively correlated with pH45min (P < 0.05); PPARγ was significantly and positively correlated with shear force (P < 0.05); CPT1 was significantly and positively correlated with the L * value (P < 0.05); and HMGR was significantly and positively correlated with drip loss (P < 0.05). In conclusion, quercetin improved the meat quality, protecting it against lipid oxidation and deposition by regulating the PI3K/PKB/AMPKα1 signaling pathway in the breast muscle of broilers.

Grape skin flour obtained from wine processing as an antioxidant in beef burgers

The objective of this study was to determine the best level of wine making by-product meal (WBM) as a natural antioxidant to replace butylhydroxytoluene (BHT) in beef burger stored at −20 °C for up to 120 days. The treatments consisted of control (basic formulation - BF, without antioxidant); BF with BHT; and BF with WBM0.5, WBM1.0, WBM1.5, and WBM2.0, with 0.5, 1.0, 1.5 and 2.0 g WBM/100 g BF, respectively. Up to 60 days of storage, the lipid oxidation value between BHT and WBM0.5 treatments did not differ and were lower than the values presented by the other treatments. On day 90 and 120, the lipid oxidation values of treatments BHT, WBM0.5, and WBM1.0 did not differ and were lower than the values presented by WBM1.5 and WBM2.0 treatments. Burgers from all treatments with WBM inclusion had crude fiber values above 3 g/100 g. WBM1.5 and WBM2.0 treatments had the worst scores for appearance, aroma, juiciness and tenderness, in addition to the highest cooking losses. WBM can be used at up to 1 g/100 g to replace BHT in frozen beef burgers. Higher levels of WBM inclusion increased lipid oxidation and negatively affected the sensory quality of burgers.

A developed variable pressure-assisted salting process: Improving the textural, flavor, and sensory attributes in roasted duck breast

This study developed variable pressure salting (VPS) equipment to accelerate salting efficiency and improve the sensory qualities of roasted duck breast. It evaluated the effect of this VPS technology on the textural and flavor changes of roasted duck breast at different roasting stages (0–50 min) and examined the sensory attributes of the final products obtained after VPS and control treatment. The results indicated that the VPS treatment improved the water-holding capacity, tenderness, and salt concentration in roasted duck breast. After 50 min, the moisture content, immobilized moisture, and salt concentrations of the VPS samples increased by 3.58%, 5.69%, and 62.33%, respectively, compared with the control samples (static wet salting, SWS), while the shear force decreased by 45.63%. PLS analysis showed that hexanal, decanal, (E)-2-decenal, undecanal and benzaldehyde represented the main flavor compounds in the VPS samples, while (E, E)-2,4-decadienal, (E)-2-octen-1-ol, and (E)-2-octenal dominated in the SWS samples. Furthermore, VPS treatment enriched the fruity, almond, and orange flavor of the roasted duck breast. The sensory scores of aroma, tenderness, juiciness, and overall acceptance of the VPS samples were distinctly higher than that of SWS ones.

Wet feed and chilled water as stratigies to ameliorate heat stress impacts in growing turkeys during summer conditions

The researchers investigated wet feed and chilled water effects on growth performance, carcass characteristics, and physiologic responses of native turkeys during the summer season. We hypothesized that the present treatments during the hot season would show different performances. A total of 180 four-week-old unsexed pullets were divided into six groups in a 3 × 2 factorial arrangement. Pullets were allocated regarding feed conditions to 3 groups (ad libitum dry feed, ad libitum wet feed, and diurnal wet feed). Each group was divided into 2 subgroups according to water temperature (ordinary or chilled water; 15–16 °C). Pullets fed diurnal wet feed and drank chilled water had the highest daily feed intake and the lowest feed conversion ratio during 4–16 weeks of age. Abdominal fat, IgG level and body temperature were low, whereas total antioxidant capacity and the meat quality scores for color, juiciness, and susceptibility were high in turkeys that drank chilled water. The interaction between wet feed and water temperature showed significant changes in glucose, cholesterol levels, and alanine transaminase activity. Pullets fed diurnal wet feed and drank chilled water had the lowest body temperatures. Wet feeding and chilled water may be the appropriate feeding method for native turkeys raised in hot weather.