Sensory Panel Scores Research Articles

The liveweight, carcasses and meat quality of intact and castrated male lambs reared under a pasture-fed Australian production system

Context Intact male (ram) lambs are often discounted by meat processors because of their perceived defective meat quality. Aims This study quantified the effects of castration on the liveweight, growth, carcass parameters and the meat quality of male lambs. Methods Liveweight, growth and carcass data were collected from 133 ram and 132 castrated (wether) lambs reared under a pasture-fed production system. A total of 50 lambs were subsequently selected, balanced by final curfew liveweight and castration status, to investigate additional carcass, meat quality, consumer sensory panel scores and colour stability parameters. Key results It was found that total average daily gains for ram lambs were highest (242.9 ± 5.2 g/day; P = 0.002), resulting from their higher pre-weaning growth rate of 327.7 ± 9.7 g/day (P < 0.001). Wethers were fattier, having higher estimated intramuscular fat (3.9 vs 3.3 ± 0.1%, respectively) and subcutaneous fat depth (14.7 vs 13.5 ± 0.4 mm, respectively) than ram lambs. Purge loss (P < 0.030) and ultimate pH (P < 0.035) were higher for the meat of wether lambs, but only after 32 days of wet ageing. Consumers scored the meat of wether lambs as significantly more tender (61.0 vs 54.6 ± 2.3%; P = 0.005) and of greater overall liking (65.1 vs 61.1 ± 2.0%; P = 0.044) than that of ram lambs. These, and a comparison of shear force, near infrared spectroscopy for intramuscular fat content and retail colour with consumer thresholds, suggest a general satisfaction with ram and wether lamb meat quality. Conclusions Collectively, there seems to be few tangible performance and meat quality advantages to the castration of male lambs. Implications Prime lamb producers must consider flock management and market preference when deciding on best practice.

Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process.

The purpose of the present study was to investigate the physicochemical characteristics, meat quality, oxidative stability and sensory properties of lamb meat during 0, 7 and 14 day of the dry aging process. The M. longissimus lumborum (LL) and M. longissimus thoracis (LT) muscles from male Akkaraman lambs were used. The pH values of the LT and LL cuts were not changed during the aging periods. The LT cuts had significantly higher weight loss, a* and b* values, and lower shear force compared to the LL cuts. However, dry aging led to greater decreases in shear force in the LL cuts on 7th day of aging. The total mesophilic aerobic counts, total psychrophilic counts, Enterobacteriaceae counts, lactic acid bacteria, and yeast-mold counts were increased during the aging process. The sensory panel scoring showed a significant difference in the LL cuts and no significant difference in the LT cuts compared to the control group. There were significant changes in sensory panel scores for the LL cuts, whereas there were no significant changes for the LT cuts according to the non-aged samples. In conclusion, dry aging improved the quality of both cuts, however, the LL muscle of lamb was more suitable for dry aging. Moreover, 7 days were sufficient to produce the desired sensory properties in the lamb loins. Increasing the aging time from 7 to 14 days did not appreciably affect the sensory attributes or tenderness.

Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging

The objective of this study was to analyze the effects of rosemary (RSM) and green tea (GT) added to groundbeef to extend shelf life. Four antioxidant treatments were used: control, 2,500 ppm RSM, 300 ppm GT, and 2,500 ppm RSM + 300 ppm GT (RSM + GT). Patties from each treatment (n = 42) were randomly packaged into one of 3 types: polyvinyl chloride (PVC) overwrap, modified atmospheric packaging (MAP), or master packages (MP). Packages of MAP and MP were flushed with 0.4% CO, 69.6% nitrogen (N2), and 30% carbon dioxide (CO2). Patties in PVC and MAP were placed directly into display cases for 7 d, and MP patties were placed in dark storage for 7 d and then in display cases for another 7 d. Instrumental and subjective color, lipid oxidation, and sensory panel scores were measured. In MAP, patties with GT had increased (P < 0.05) a* and chroma values by day 6 of retail display. In MP at 3 d of retail display, GT patties exhibited increased (P < 0.05) L* values (lighter), display color (deeper red), and surface discoloration (greater discoloration) scores compared with RSM + GT patties. However, GT and RSM patties were not different (P > 0.05) for these parameters. Trained sensory panelists did not detect a difference between control and GT patties for the green-hay attribute; however, RSM patties had highly detectable (P < 0.05) green-hay flavor. Panelists were unable to detect any differences (P > 0.05) for rancid or fatty flavors regardless of treatment. Patties in MAP were more color stable than those in PVC after 6 d of retail display. In conclusion, patties in MP with GT showed positive instrumental and objective color measurements, as well as lipid oxidation values after 3 d of display, combined with undetectable flavor, warranting further research.

The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne

This study compared the effect of a novel perennial wheat forage and a conventional annual wheat forage, fed to lambs with or without lucerne, on the quality and mineral profile of the longissimus lumborum and semimembranosus muscles. This involved 48 Poll Dorset × Merino ewe lambs, 12 per treatment, managed for 28 days within individual pens. Consumer sensory panel scores showed ‘good eating quality’ for all samples irrespective of diet, a conclusion supported by the shear force, cooking loss, particle size, and intramuscular fat results. Drip loss was affected by a significant interaction between diet and muscle. The ultimate pH of meat from lambs fed annual wheat was highest. Comparable colour stability and purge results suggested that diet did not impact on lamb retail-potential. Sodium, sulphur and zinc concentrations were higher in the meat from lambs fed annual wheat, compared to perennial wheat. Overall, these outcomes support the use of perennial wheat as a forage for lamb production.

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

Sensory, Deterioration and Bacteriological Assessment of Some Ready to Eat Poultry Products

This study was carried out to assess the quality of some RTE (ready to eat) chicken meat products collected from different poultry meat processing plants in Menofia and Gharbia governorate. a A total of 60 commercially produced RTE poultry products such as chicken ham, chicken shawarma, chicken with herps, smoked turkey and turkey smoked lobes (12 each) were collected from supermarkets and examined for sensory, deterioration criteria and bacteriological quality. The results revealed that the sensory panel scores of all examined RTE poultry meat products samples were generally low especially in chicken with herps, chicken ham and smoked turkey RTE poultry meat products. Moreover, pH values of most of the examined samples were relatively alkaline whereas the lowest value was recorded in smoked turkey samples and highest value was observed in chicken with herps samples. In addition, higher thiobarbituric acid (smoked turkey) and slightly increases of total volatile basic nitrogen values (chicken with herps) were recorded in most of the examined samples. All investigated bacterial counts were significantly high in all examined RTE poultry meat products samples. Staph. aureus was isolated from chicken ham and E. coli strains were isolated from chicken shawarma, smoked turkey and turkey smoked lobes. However, E. coli O157:H7 and salmonella strains failed to be isolated from all the examined samples. It could be concluded that all the examined RTE poultry meat products were deteriorated in terms of sensory, chemical and bacteriological terms and exceeded the limit described by E.S. (3493/2005) for cooked poultry meat products. In addition, these samples were probably produced and prepared under bad hygienic measures which could be responsible for lowering their quality and reduce shelf life.

Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon

Aerobically packaged frozen bacon has significant challenges to flavor and odor properties as storage length advances. Naturally smoked sugar (NSS), a food ingredient made from applying hardwood smoke to liquid sugar, may possess antioxidant functionality that is beneficial in controlling lipid oxidation in bacon. Therefore, the objective of this study was to determine if NSS could be added directly to a bacon formulation to limit the rate of lipid oxidation in frozen, aerobically packaged bacon. Three replications of this experiment were conducted using 5 pork bellies per replication. Individual bellies were cut in half yielding an anterior and posterior section and then randomly assigned to a treatment combination with either the anterior or posterior section receiving the NSS treatment. Treatment brines consisted of a control (CON) brine or a brine with added NSS injected to retain 12% added solution. After injection, smoking, cooking, and slicing, bacon slices were frozen (–17.8 ± 2°C) and stored aerobically for 0, 40, 80, and 120 d for sensory and gas chromatography mass spectrometry (GCMS) analyses or 0, 20, 40, 60, 80, 100, and 120 d for thiobarbituric acid reactive substances (TBARS) analysis. There were significant (P < 0.01) Treatment × Day interactions for oxidized flavor intensity, TBARS, and hexanal concentration. Panelist oxidized flavor intensity scores, TBARS values, and hexanal content increased from d 0 to 120 (P < 0.01) for CON, whereas these measures in bacon manufactured with added NSS did not change (P > 0.16). Sensory ratings for saltiness, smoke intensity, and bacon flavor intensity were higher (P < 0.01) for the NSS treatment compared to CON. The ability of NSS to function as an effective antioxidant in frozen bacon was confirmed by the inhibition of lipid oxidation products and improved sensory panel scores over time.

The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability.

The objective of this study was to determine the effects of the LIPEX finishing diet regimen on pork chop n-3 polyunsaturated fatty acid (PUFA) content and fresh meat quality. Twenty-eight finishing pigs (PIC 359 × F1 Hermitage/NGT; initial BW 81.5 ± 2.55 kg) were subjected to a 49-d feeding trial. Treatments consisted of a 2 × 2 factorial design with Sex (n = 14 barrows and gilts each) and Diet as main effects. Dietary treatments consisted of a 2-phase standard finishing diet regimen or a 2-phase LIPEX finishing diet regimen (EXL Milling, Lloydminster, SK, Canada). The LIPEX diet regimen added the EXL LIPEX.FA369 additive during phase 1 and the EXL LIPEX.FA369 and XFE Omega-3 Finishing Touch during phase 2. Five-days postmortem, whole boneless pork loins were transported to the Kansas State University Meats Laboratory, aged 14 d, and halved immediately behind the spinalis dorsi. After blooming for 30 min, chops were evaluated for Japanese color score and National Pork Producers Council (NPPC) color and marbling scores. A 2.54-cm chop was taken immediately anterior to the loin cut and was used for fatty acid and proximate composition analyses. Four 2.54-cm chops were cut from the posterior portion of the loin and were utilized for a 7-d simulated retail display analyses, Warner-Bratzler shear force (WBSF), and trained sensory panel. There were no Sex × Diet interactions for all variables measured in the study (P > 0.10). The LIPEX finishing regimen increased chop C18:3n-3, C20:5, and C22:5, which decreased the n-6:n-3 ratio (P < 0.01). There were no Diet effects on pH, Japanese and NPPC color and marbling scores, and proximate composition (P > 0.23). Diet did not affect cook loss, WBSF, and trained sensory panel scores (P > 0.012). There were no 2- or 3-way interactions between Diet, Sex, and Day, or Diet and Sex main effects for L*a* values, surface oxy- and metmyoglobin percentages, or visual panel chop redness and surface discoloration scores (P > 0.14). Feeding the LIPEX finishing diet regimen increased chop n-3 PUFA content without negatively impacting fresh chop palatability or color stability.

Longissimus Muscle Composition and Palatability of Grazing Steers Supplemented with Corn Oil or Corn Grain

Twenty-eight Angus (289 ± 3.8 kg) steers were used to evaluate the effect of isocaloric supplementation of 2 different energy sources to steers grazing tall fescue pastures for 197 d on longissimus muscle fatty acid profile, shear force, tenderness and color. Steers were supplemented with either corn grain (PC) or soybean hulls plus corn oil (PO). A negative control, pasture only (PA), and positive control, high-concentrate control diets (CONC) were also included in the study. Total trans-11 vaccenic acid (TVA) and cis-9, trans-11 CLA content per serving were similar with PA, PC and CONC and greatest with PO (P &lt; 0.001). Muscle total fatty acids, myristic and palmitic contents per serving were similar with PC, PO, and PA and greatest with CONC (P &lt; 0.001). Muscle PUFA n-6:n-3 ratio was greater with PC than with PA and lower with PC than with CONC, but it was greatest with PO (P &lt; 0.001). Shear force was lower (P = 0.046) with CONC than with PA and PC; beef from PO did not differ from any of the other treatments. Sensory panel scores for overall tenderness (P &lt; 0.001) were greatest with CONC, greater with PO than with PC, and similar with PA than with PO and PC. Muscle lightness was similar for PO and PC, greater with PO and PC than with PA and lower with PO and PC than with CONC (P &lt; 0.001). Treatment by time postmortem interaction was significant for muscle temperature (P &lt; 0.001), but not for muscle pH (P = 0.79). Temperature decline was fastest with PA and slowest with CONC. Postmortem muscle pH was greater with PA, PC, and PO than with CONC (P = 0.011). Overall, fatty acid profile with PC was closer to the fatty acid profile with PA than that with PO or CONC. Finishing systems altered fat deposition, which impacted chilling rate, muscle color and palatability.

Texture of steamed rice cake prepared via soy residue and hydroxypropyl methylcellulose supplementation

AbstractBackground and objectivesOkara and hydroxypropyl methylcellulose (HPMC) were added to jeungpyun, a steamed rice cake, as fermentation enhancers. Three types of jeungpyun were prepared: containing only rice (C), with okara added (O), and okara treated with HPMC (OH).FindingsDuring fermentation, the OH batter had the highest volume, followed by O and C; particularly OH maintained its volume without batter collapse after 2 hrs. The viscosity (C: 446, O: 575, OH: 991 cP) and water‐holding capacity (C: 2.9, O: 8.7, OH: 17.2%) of batter also showed the same tendency with volume. After steaming, the volume of OH jeungpyun was the highest (1.7 cm3/g), followed by O (1.5 cm3/g) and C (1.4 cm3/g). The sensory panel scores of the okara treated samples were 1.8 (OH)–2.4 (O) fold lower in hardness than C. Addition of okara decreased the hardness and the rate of hardening of jeungpyun during storage, particularly in OH.ConclusionsOkara improved the fermentation of batter, and improved the hardness and volume of jeungpyun. HPMC stabilized the batter and maintained the volume.Significance and noveltyThis study suggests the application of okara as a fermentation source and its impact on quality effect.

Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue.

To evaluate the taste characteristics of Chinese bayberry juice, four types of bayberry juice sourced from different origins and varieties were analysed using sensory evaluation, chromatography, spectroscopy analysis and an electronic tongue (E-tongue). Nine organic acids and three sugars were assessed using high performance liquid chromatography. Total polyphenols were measured by spectrophotometry. The overall taste profile was collected using the E-tongue. The four types of bayberry juice differed in the sensory attributes of sour, sweet, bitter, and astringent. The E-tongue responses combined with discriminant analysis were able to characterise the taste profiles of the juices. The relationships between the taste compounds and the sensory panel scores established by partial least squares showed that total polyphenols, quininic acid, maleic acid, fructose, citric acid, lactic acid, succinic acid and sucrose made significant contributions to the taste characteristics of the Chinese bayberry juice.

Grilling Temperature Effects on Trained Sensory Panel and Warner Bratzler Shear Force of USDA Select Beef Striploin Steaks

ObjectivesThe objective of this study was to evaluate the trained sensory panel and Warner-Bratzler shear force (WBSF) responses to 5 different grilling temperatures on USDA Select strip steaks.Materials and MethodsThirty USDA Select strip loins were collected from a major packing plant where carcass data was collected, then aged for 14 d. After aging, 10 steaks were cut 2.54 cm thick from each loin, randomized among 1 of 5 treatment grill surface temperatures (149°C, 177°C, 204°C, 232°C, or 260°C), and given a WBSF or trained sensory panel designation. Steaks were individually vacuum-packaged and placed in frozen storage until analyses were performed. Individual steaks were thawed in refrigerated storage (4°C) for 12 to 24 h prior to cooking. Steaks were cooked on a commercial flat top grill, preheated to the designated grill surface temperature treatment. All steaks were cooked to an internal end point temperature of 71°C, turning once at 35°C. Six, 1.3 cm diameter core samples were collected from each WBSF steak after being refrigerated (4°C) overnight. Steaks designated for trained panel were cut into 1.3cm cubes and served, warm, to an expert trained beef flavor descriptive panel. Each steak was evaluated on a 16-point intensity scale for 18 flavor attributes, tenderness, and juiciness. Data were analyzed using the GLM procedure in SAS with significance set at an ɑ value < 0.05, where grilling temperature served as the main effect and loin, panelists, day, and serving order served as covariates. The LSMeans procedure in SAS (SAS Inst. Inc., Cary, NC) was used to separate significant means (P < 0.05).ResultsWarner-Bratzler shear force values were not affected (P > 0.05) by grill temperature and were generally low (mean WBSF = 3.1779 kg). At lower grill temperatures, beef identity, brown, roasted, burnt, and bitter were lower (P < 0.05) and bloody/serumy, sour, and juiciness were higher (P < 0.05). As grill temperatures increased, bloody/serumy, sour, and juiciness were lower (P < 0.05) and beef identity, brown, roasted, burnt, and bitter were higher (P < 0.05).ConclusionGrill surface temperature can be used to change beef flavor trained sensory panel scores, but has no impact on tenderness.

The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages

The effect of sage essential oil (SEO) and sage extract (SE) obtained from sage (Salvia officinalis L.) herbal dust (food industry by-product) on microbiological and oxidative stability of fresh pork sausages was investigated. pH, microbiological analysis, TBARS value and sensory panel scores were assessed. Oxygenated monoterpenes, oxygenated sesquiterpenes and diterpene polyphenols were the most abundant compounds present in SEO and SE samples. SEO and SE addition resulted in significant (p < 0.05) inhibition of microbial growth. The inclusion of SEO and SE significantly (p < 0.05) reduced the TBARS values. Moreover, SE had a positive effect on sensory properties of fresh pork sausages. Hence, the results of this study showed significant antioxidative and antimicrobial activities of SEO and SE obtained from sage filter tea processing by-products and potential of its utilization in production of fresh pork sausages in order to enhance their stability and safety.

Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

The antioxidant and antimicrobial activity of Juniperus communis L. essential oil (JO) in cooked sausages was examined. Sausages with different concentrations of JO (0.15.0 µl/g) and a control were prepared. Instrumental parameters of colour (CIE L*a*b*), TBARS values, DPPH scavenging activity assay, microbial profile, and sensory panel scores have been assessed. Batches produced with the JO addition were darker and redder compared to the control. Sausages with the addition of 1.0, 2.0 and 5.0 µl/g JO showed the significantly (P &amp;lt; 0.05) lower TBARS values compared to the control. The addition of JO decreased radical formation and reduced the growth of total aerobic mesophilic bacteria. The flavour of sausages produced with the addition of 0.1 and 0.5 µl/g JO was slightly/moderately and significantly (P &amp;lt; 0.05) different from the control. This study demonstrates the significant antioxidant and antimicrobial activity of Juniperus communis L. essential oil, as well as the potential of its utilisation in the production of cooked pork sausages to enhance quality.

Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings.

The objective of this study was to evaluate multiple instrumental measures of beef juiciness and determine their relationships with sensory panel juiciness ratings. Treatments were selected to maximize variation in juiciness and included 5 USDA quality grades (Prime, upper two-thirds Choice, lower one-third Choice, Select, and Standard) as well as 2 enhanced Select treatments (112 and 107% of the initial raw weight) and were prepared to 3 degrees of doneness (DOD; rare [66°C], medium [71°C], and well done [77°C]). A total of 21 objective measures of raw samples were evaluated and included marbling level, CIE color values, pH, water activity, proximate composition, and multiple measures of water-holding capacity. Also, 17 objective measures were evaluated for cooked beef samples and included cooking loss, drip loss, and compression-based methods used to quantify expressible moisture. These measures were compared with results from a previous sensory study to evaluate the relationship between the various objective measures and sensory panel juiciness ratings. Differences ( < 0.05) were found among quality treatments for many of the measures evaluated, with the greatest differences occurring for many of the measures among samples cooked to different DOD. Of all the objective measures evaluated, protein percentage, cooking loss, and pressed juice percentage (PJP) were most closely associated ( < 0.05) with consumer juiciness ratings ( = -0.55, = -0.51, and = 0.45, respectively). Additionally, cooking loss and PJP were more closely associated ( < 0.05) with trained sensory panel initial and sustained juiciness ratings than all other measures evaluated. Regression analysis revealed that PJP explained ( < 0.05) 20, 48, and 45% of the variation in consumer, trained panel initial, and trained panel sustained juiciness scores, respectively. This was a greater percentage of the variation than slice shear force explained ( < 0.05) in trained sensory panel initial (39%) and sustained tenderness ratings (40%) and similar to the amount explained (26%) in consumer tenderness ratings. These results indicate PJP was a better predictor of sensory panel juiciness scores than all traits evaluated other than the cooking loss of steaks evaluated by sensory panelists. Pressed juice percentage explained a similar or greater amount of variation in sensory panel scores as slice shear force, indicating PJP as a potential industry standard for objective juiciness evaluation.

Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle.

Product quality is a high priority for the beef industry because of its importance as a major driver of consumer demand for beef and the ability of the industry to improve it. A 2-prong approach based on implementation of a genetic program to improve eating quality and a system to communicate eating quality and increase the probability that consumers' eating quality expectations are met is outlined. The objectives of this study were 1) to identify the best carcass and meat composition traits to be used in a selection program to improve eating quality and 2) to develop a relatively small number of classes that reflect real and perceptible differences in eating quality that can be communicated to consumers and identify a subset of carcass and meat composition traits with the highest predictive accuracy across all eating quality classes. Carcass traits, meat composition, including Warner-Bratzler shear force (WBSF), intramuscular fat content (IMFC), trained sensory panel scores, and mineral composition traits of 1,666 Angus cattle were used in this study. Three eating quality indexes, EATQ1, EATQ2, and EATQ3, were generated by using different weights for the sensory traits (emphasis on tenderness, flavor, and juiciness, respectively). The best model for predicting eating quality explained 37%, 9%, and 19% of the variability of EATQ1, EATQ2, and EATQ3, and 2 traits, WBSF and IMFC, accounted for most of the variability explained by the best models. EATQ1 combines tenderness, juiciness, and flavor assessed by trained panels with 0.60, 0.15, and 0.25 weights, best describes North American consumers, and has a moderate heritability (0.18 ± 0.06). A selection index (I= -0.5[WBSF] + 0.3[IMFC]) based on phenotypic and genetic variances and covariances can be used to improve eating quality as a correlated trait. The 3 indexes (EATQ1, EATQ2, and EATQ3) were used to generate 3 equal (33.3%) low, medium, and high eating quality classes, and linear combinations of traits that best predict class membership were estimated using a predictive discriminant analysis. The best predictive model to classify new observations into low, medium, and high eating quality classes defined by the EATQ1 index included WBSF, IMFC, HCW, and marbling score and resulted in a total error rate of 47.06%, much lower than the 60.74% error rate when the prediction of class membership was based on the USDA grading system. The 2 best predictors were WBSF and IMFC, and they accounted for 97.2% of the variability explained by the best model.

Physico-chemical Properties of Mutton Patties Prepared from Munjal and Harnali Breeds of Sheep

Meat obtained from Munjal and Harnali breeds of sheep were used for preparation of patties and were analyzed for quality attribues. The breed effect on the product quality was analyzed to produce a detail picture in reference to the parameters like physicochemical, textural, sensory characteristics. It was found that Munjal and Harnali breeds have no significant (p ≤ 0.05) effect on physico-chemical and functional properties of patties. The color parameter indicated that L* and a* values have no significant (p ≤ 0.05) difference but b* values have significant (p ≤ 0.05) difference. However the Texture Profile Analysis and sensory panel scores indicated a lower quality attributes for the products prepared from the Harnali breed in comparison to Munjal. Hardness, gumminess, chewiness, firmness and toughness of patties have significant (p ≤ 0.05) difference. The microbial count indicated more than 6 log cfu/gm after 20 days of storage indicating a shelf life of less than 20 day in refrigerated storage.

Study on quality characteristics of camel burger and evaluating its stability during frozen storage

This study investigated the influence of replacing One-humped camel meat instead of cow meat (0, 25, 50, 75 and 100 %) on quality characteristics and frozen storage stability in burgers. For this purpose thiobarbituric acid test (TBA-RS), cooking characteristics, color parameters, texture and sensory properties were studied during 3 months at −18 °C. Significant differences (p 0.05) in various levels of camel meat and over storage term. Moisture retention of burgers increased with increasing of camel meat content. The sensory panel scores for flavor, texture, juiciness and overall acceptability increased but color scores decreased with increasing the level of camel meat. Cooking yield, fat retention and cohesiveness decreased by increasing the storage period.

Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis

The taste profile of the juice from four cultivars of pomegranate (PMG) (‘Shani’, ‘Acco’, ‘Emeq’, and ‘116’) was evaluated using an electronic tongue in comparison with commonly used methods such as chemical analysis and a sensory panel. Estimated intensity of taste (EIT) for sourness, astringency and bitterness (including the aftertaste) were calculated according to the linear range outputs of citric acid, tannic acid and iso-alpha acid solutions. The aftertaste EITast and EITbit values showed good correlations with the sensory panel scores, R 2 = 0.92 and R 2 = 0.78, respectively. Six PMG juices were discriminated based on the taste profile results from the e-tongue sensors and the sensory panel. Sourness and sweetness attributes were the main factors for the variance axis (F1 = 53.2 %) with the juice of ‘116’ being the most sour. Bitterness and astringency were plotted on the second axis, positioning the cvs. ‘Shani’ and ‘Organic Acco’ with positive correlations. The sensors for astringency and bitterness were significantly correlated with the polyphenol and hydrolysable tannin contents. The e-tongue could be used to monitor PMG juice quality in shelf life, mainly for changes in astringency.

Association of Insulin-like growth factor binding protein 2 genotypes with growth, carcass and meat quality traits in pigs.

BackgroundThis study was conducted to investigate the potential association of variation in the insulin-like growth factor binding protein 2 (IGFBP2) gene with growth, carcass and meat quality traits in pigs. IGFBP2 is a member of the insulin-like growth factor binding protein family that is involved in regulating growth, and it maps to a region of pig chromosome 15 containing significant quantitative trait loci that affect economically important trait phenotypes.ResultsAn IGFBP2 polymorphism was identified in the Michigan State University (MSU) Duroc × Pietrain F2 resource population (n = 408), and pigs were genotyped by MspI PCR-RFLP. Subsequently, a Duroc pig population from the National Swine Registry, USA, (n = 326) was genotyped using an Illumina Golden Gate assay. The IGFBP2 genotypic frequencies among the MSU resource population pigs were 3.43, 47.06 and 49.51 % for the AA, AB and BB genotypes, respectively. The genotypic frequencies for the Duroc pigs were 9.82, 47.85, and 42.33 % for the AA, AB and BB genotypes, respectively. Genotype effects (P < 0.05) were found in the MSU resource population for backfat thickness at 10th rib and last rib as determined by ultrasound at 10, 13, 16 and 19 weeks of age, ADG from 10 to 22 weeks of age, and age to reach 105 kg. A genotype effect (P < 0.05) was also found for off test Longissimus muscle area in the Duroc population. Significant effects of IGFBP2 genotype (P < 0.05) were found for drip loss, 24 h postmortem pH, pH decline from 45 min to 24 h postmortem, subjective color score, CIE L* and b*, Warner-Bratzler shear force, and sensory panel scores for juiciness, tenderness, connective tissue and overall tenderness in MSU resource population pigs. Genotype effects (P < 0.05) were found for 45-min pH, CIE L* and color score in the Duroc population.ConclusionsResults of this study revealed associations of the IGFBP2 genotypes with growth, carcass and meat quality traits in pigs. The results indicate IGFBP2 as a potential candidate gene for growth rate, backfat thickness, loin muscle area and some pork quality traits.