Beef Sensory Attributes Research Articles

Novel chitosan film embedded with liposome-encapsulated phage for biocontrol of Escherichia coli O157:H7 in beef

In recent years, phages used for the reduction of pathogenic bacteria have fostered many attentions, but they are liable to lost bioactivity in food due to the presence of acidic compounds, enzymes and evaporite materials. To improve the stability of phages, a chitosan edible film containing liposome-encapsulated phage was engineered in the present study. The characteristics of liposome-encapsulated phage and the chitosan film containing liposome-encapsulated phage were investigated. The encapsulation efficiency of phages in liposome reached 57.66±0.12%. Besides, the desirable physical properties of chitosan film were obtained. The chitosan film embedded with liposome-encapsulated phage exhibited high antibacterial activity against Escherichia coli O157:H7, without the impact on the sensory properties of beef. Hence, chitosan film containing liposome-encapsulated phage could be a promising antibacterial packaging for beef preservation.

Effect of the genetic group, production system and sex on the meat quality and sensory traits of beef from crossbred animals.

The crossbreeding of two or more breeds from the Bos taurus and Bos indicus species is an alternative for obtaining high-quality meat from animals adapted to tropical climates. Quality and sensory attributes of beef, mainly its tenderness and flavour, are very important with regard to the consumer's point of view. This study aimed to evaluate the physico-chemical and sensory characteristics of crossbred young bulls and heifers, the offspring of Angus or Limousin bulls and 1/2 Angus + 1/2 Nellore or 1/2 Simental + 1/2 Nellore cows that were finished on feedlot or pasture. Meat quality traits (pH, colour, cooking loss, water holding capacity and shear force) and sensory parameters (characteristic beef aroma/flavour intensity, strange aroma/flavour intensity, tenderness and juiciness descriptive attributes, flavour, texture (tenderness) and overall acceptance) were evaluated. The genetic group had an effect on the beef pH, but it was not as relevant as the effect of the combination between the production system and the sex or genetic group, which affected many of the quality and sensory traits.

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

Fatty acids, volatile compounds and sensory attributes of beef from bulls fed concentrates to slaughter (C), grass silage for 120days (GS) followed by C (GSC), or GS followed by 100days at pasture and then C (GSPC), and slaughtered at 3 target carcass weights, were determined. Total intramuscular fat (IMF) was lower for GSPC than for GSC and C. C18:3n–3 concentration and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio were higher and C18:2n–6 and monounsaturated fatty acid concentrations and n–6:n–3 PUFA ratio lower for GSPC than C. C16:0, C18:0 and C18:1c9 increased with carcass weight when expressed quantitatively, but not when expressed proportionately. Hexanal concentration was higher and 2-methyl-1-butanol and toluene lower for C and GSC than for GSPC. Overall liking was negatively correlated with C20:5n–3 and PUFA/SFA ratio, but differences in sensory attributes (tenderness, flavour liking, overall liking) were most strongly correlated with IMF.

Meat quality and sensory attributes of beef from cattle that were fed native warm season grass during the stocker phase and forage finished

Meat quality and sensory attributes of beef from cattle that were fed native warm season grass during the stocker phase and forage finished

Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networks

Understanding which are the genetic variants underlying the nutritional and sensory properties of beef, enables improvement in meat quality. The aim of this study is to identify new molecular markers for meat quality through an association study using candidate genes included in the PPARG and PPARGC1A networks given their master role in coordinating metabolic adaptation in fat tissue, muscle and liver. Amongst the novel associations found in this study, selection of the positive marker variants of genes such as BCL3, LPL, PPARG, SCAP, and SCD will improve meat organoleptic characteristics and health by balancing the n−6 to n−3 fatty acid ratio in meat. Also previous results on GDF8 and DGAT1 were validated, and the novel ATF4, HNF4A and PPARGC1A associations, although slightly under the significance threshold, are consistent with their physiological roles. These data contribute insights into the complex gene-networks underlying economically important traits.

Sığır, Tavuk ve Devekuşu Etinden Üretilmiş Dönerlerin Tekstürel, Kimyasal ve Duyusal Özellikleri

Summary In this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat doners were compared. Ostrich doner samples had lower (P<0.0001) cholesterol content than beef or chicken doners but higher calorific values. It is observed that beef doners had higher (P<0.0001) Warner-Bratzler shear force (WBSF) than chicken and ostrich doners. According to the texture analyses results it is concluded that hardness measured by Texture Profile Analyzer was found to be a better predictor of sensory tenderness than WBSF. Panelists rated ostrich meat with highest point in terms of sensory properties. Ostrich doners had better overall acceptance than beef or chicken doners. Therefore it is concluded that ostrich doner can be taken into consideration as an alternative protein source to beef or chicken doners.

PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF KENARI (Canariun indicum L.) SHELL LIQUID SMOKE-IMMERSED-BEEF ON DIFFERENT LEVEL OF DILUTION

This research was aimed to study the effect of the dilution level of kenari shell liquid smoke to thephysical, chemical and sensory properties of beef. Longissimus dorsi of beef immersed on Kenari shellliquid smoke on the level of dilution 1x, 2x, 3x, 4x, and 5x during 15 minutes with five replicatesfollowing Randomized Complete Design. The results showed that the higher level of dilution of liquidsmoke kenari shell caused the physical, chemical and sensory properties which get closer to the qualityof the control samples. The level of dilution affected almost all the properties, except the water andprotein content. It was concluded that the lower levels of dilution caused the more affected into thephysical, chemical and sensory properties of beef, except the water and protein content.

Evaluation of performance, carcass characteristics, and sensory attributes of beef from finishing steers fed field peas.

Whole field peas were fed at 0, 10, 20, and 30% of DM to 139 yearling steers (British cross; 409 ± 31 kg of initial BW) for a 119-d finishing period. Carcass data and Choice grade strip loins (n = 98) were collected from a commercial abattoir in Lexington, Nebraska. Consumer sensory and Warner-Bratzler shear force analyses were performed on 2.5-cm strip steaks. No differences (P ≥ 0.17) were observed in final BW, ADG, DMI, and G:F of steers. Likewise, no differences (P ≥ 0.23) were observed for HCW, LM area, fat thickness at the 12th rib, yield grade, and marbling scores. However, KPH responded quadratically to increasing dietary amount of field peas (P = 0.02). Regarding the sensorial analysis, feeding peas linearly increased subjective tenderness (P < 0.01) and led to a quadratic response of overall like ratings (P = 0.01) and flavor like ratings (P = 0.12). Feeding peas did not alter (P ≥ 0.64) juiciness, but decreased shear force values linearly when quantities were increased (P = 0.02). These data suggest that feeding peas does not affect steer performance or carcass characteristics differently from dry-rolled corn, but does improve objective and subjective tenderness, overall desirability, and flavor of beef. Field peas could be fed to cattle and give positive attributes to the quality of the meat up to 30% inclusion in the diet.

Finishing steers with diets based on corn, high-tannin sorghum, or a mix of both: Feedlot performance, carcass characteristics, and beef sensory attributes1

The objective of this work was to compare feedlot performance, carcass characteristics, and beef sensory attributes from steers finished with diets based on corn, high-tannin sorghum (HTS), and a mix of both grains. Angus crossbred steers (n = 11 steers per treatment, initial BW = 404 +/- 18 kg) were finished on diets containing 765 g/kg of DM of corn, HTS, or a 1:1 mix of corn and HTS. Final BW (P < 0.01), ADG (P < 0.001), and G:F (P < 0.01) were reduced in steers fed HTS when compared with steers fed corn. Steers fed the mixed diet had greater G:F than the average between corn and HTS diets (P = 0.04), which indicated that mixing corn and HTS had positive associative effects. Estimated NE(m) of HTS was 1.91, and estimated NE(g) was 1.35 Mcal/kg of DM. Hot carcass weight (P < 0.01), trimmed carcass weight (P < 0.01), yield grade (P = 0.04), and 12th-rib fat thickness (P = 0.01) were less in steers fed HTS than in those fed corn. Estimated percentage of HCW as boneless, closely trimmed retail cuts was greater in steers fed HTS compared with those fed corn (P = 0.02) but, due to the decreased HCW, estimated amount of boneless, closely trimmed retail cuts was less in steers fed HTS than in those fed corn (P = 0.03). Steers fed HTS had greater pH on LM (P = 0.02) than steers fed corn, but the difference was small (5.42 +/- 0.02 vs. 5.36 +/- 0.02, respectively) and within the range of normal beef pH. Diet had no effect on Warner-Bratzler shear values (P > or = 0.72). Multivariate ANOVA indicated a difference in sensory attributes of beef from corn and HTS steers (Wilks' Lambda, P = 0.04). When evaluating each sensory attribute independently, panelists found beef from steers fed HTS to be less juicy (P < 0.01), less tender (P = 0.03), and more cooked (P < 0.01) than beef from animals fed corn. Data from this study indicated that by using a 1:1 mix of HTS and corn it is possible to finish steers to similar BW and carcass quality as by using a corn-based diet. Also, total replacement of corn by HTS in the diets produced lighter and leaner animals. Total replacement of corn by HTS in the finishing diet changed beef sensory attributes, reducing the perception of beef tenderness and juiciness by panelists but without changing instrumental tenderness.

한우우사 바닥의 톱밥두께가 도축 후 등심의 육질에 미치는 영향

본 연구는 한우우사 바닥면의 톱밥두께가 도축후 등심의 육질에 미치는 영향을 구명하고자 실시하였다. 7개월 령의 비거세 수소 22두를 톱밥이 10, 15 및 20 cm로 깔린 단방우사(<TEX>$3{\times}8\;m^2$</TEX>)에서 27개월령까지 사육한 후 도축하여 등심(M. longissimus) 부위를 <TEX>$4{\pm}0.2$</TEX>에서 9일 동안 저장하였다. 도체성적, pH, 보수력, 드립감량, 가열감량, 전단력, 전자코에 의한 향기패턴 및 관능적 기호도는 톱밥두께에 따른 유의적인 차이가 없었다. 일반성분 함량 및 지방산 조성은 20cm가 가장 높은 조지방 함량과 가장 낮은 n6/n3을 보였다(p<0.05). 저장중 총환원력은 9일째에 10cm가 가장 높았던 반면(p<0.05), TBARS는 가장 낮았다(p<0.05). 표면육색소 함량은 저장기간 동안 10 및 20 cm의 MetMb이 15cm보다 낮았던 반면(p<0.05), OxyMb은 높았다(p<0.05). 표면육색은 저장기간 동안 10 및 20 cm가 15 cm보다 붉은 육색을 나타내었다(p<0.05). This study was carried out to investigate the effect of sawdust-bedded thickness in floors (SBTF) of Hanwoo on meat quality of M. longissimus after slaughter. The 7 mon-aged bulls (22 heads) were housed in single sheds (<TEX>$3{\times}8\;m^2$</TEX>/animal) bedded with sawdust of 10, 15, and 20 cm thickness for 20 mon prior to slaughter. The M. longissimus from carcasses were then stored at <TEX>$4{\pm}0.2^{\circ}C$</TEX> for 9 d. SBTF had no significant effect on carcass traits and pH, water-holding capacity, drip loss, cooking loss, Warner-Bratzler shear force, aroma pattern with electronic nose, and sensory attributes of beef. The 20 cm group had the highest crude fat and the lowest n6/n3 (p<0.05). At 9 d, the 10cm group showed the highest total reducing ability and the lowest TBARS content (p<0.05). During storage, the 10 and 20 cm groups had lower MetMb content, higher OxyMb content, and redder meat color than the 15 cm group (p<0.05).

Impact of beef cattle diets containing corn or sorghum distillers grains on beef color, fatty acid profiles, and sensory attributes1,2

Strip loins from 236 carcasses from crossbred yearling steers were collected on each of 2 slaughter dates (slaughter 1 or 2) to determine the effects of feeding corn or sorghum distillers grains (DG) on beef color, fatty acid profiles, lipid oxidation, tenderness, and sensory attributes. Dietary treatments consisted of a steam-flaked corn (SFC) diet without (control) or with 15% (DM basis) corn dry or wet DG (CDDG and CWDG) or sorghum dry or wet DG (SDDG and SWDG) and alfalfa hay (R). Additional treatments included SDDG or SWDG with no alfalfa hay (NR). In slaughter 2, steaks from steers fed SFC had lesser L*, but greater a* (P < 0.05) values than those from steers fed DG. When comparing sorghum and corn DG steaks, the same color differences were detected. Steaks from steers fed sorghum DG had lower L*, but greater a* (P < 0.05) values than those from steers fed corn DG. Also, L* values in steaks from steers fed SWDG with R were greater (P < 0.05) than those from steers fed SWDG with NR. In slaughter 1, feeding DG increased (P < 0.05) steak n-6 fatty acid concentrations compared with SFC. In both slaughter groups, feeding dry DG increased (P < 0.05) steak linoleic acid concentrations compared with wet DG. In slaughter 2, feeding corn DG diets increased (P < 0.05) linoleic acid concentrations of steaks compared with sorghum DG diets. In addition, increased (P < 0.05) concentrations of alpha-linolenic acid in steaks resulted from feeding SDDG or SWDG with R compared with those sorghum treatments with NR. In each slaughter group, feeding DG increased (P < 0.05) the n-6:n-3 ratio of steaks compared with SFC, and feeding corn DG increased (P < 0.05) this ratio compared with sorghum DG. Furthermore, steaks from steers fed corn DG had greater (P < 0.05) concentrations of trans-vaccenic acid than those from steers fed sorghum DG. In slaughter 1, the CLA isomer 18:2, trans-10, cis-12 was greater (P < 0.05) in steaks from DG diets. On d 1 of retail display, steaks from steers fed SDDG with R in slaughter 2 had greater (P < 0.05) thiobarbituric acid reactive substances values than those from steers fed SDDG with NR. Feeding DG at 15% of the dietary DM did not affect sensory attributes or Warner-Bratzler shear force values of steaks. Feeding DG from either corn or sorghum as either a wet or dry by-product had no effect on beef sensory attributes.

Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties

Studies were conducted to determine whether four strains of lactic acid bacteria (LAB) inhibited Escherichia coli O157: H7 and Salmonella in ground beef at 5°C and whether these bacteria had an impact on the sensory properties of the beef. The LAB consisted of frozen concentrated cultures of four Lactobacillus strains, and a cocktail mixture of streptomycin-resistant E. coli O157:H7 and Salmonella were used as pathogens. Individual LAB isolates at 107 CFU/ml were added to tryptic soy broth containing a pathogen concentration of 105 CFU/ml. Samples were stored at 5°C, and pathogen populations were determined on days 0, 4, 8, and 12. After 4 days of storage, there were significant differences in numbers of both pathogens exposed to LAB isolates NP 35 and NP 3. After 8 and 12 days of storage, all LAB reduced populations of both pathogens by an average of 3 to 5 log cycles. A second study was conducted in vacuum-packaged fresh ground beef. The individual LAB isolates resulted in an average difference of 1.5 log cycles of E. coli O157:H7 after 12 days of storage, and Salmonella populations were reduced by an average of 3 log cycles. Following this study, a mixed concentrated culture was prepared from all four LAB and added to ground beef inoculated with pathogen at 108 CFU/g. After 3 days of storage, the mixed culture resulted in a 2.0-log reduction in E. coli O157:H7 compared with the control, whereas after 5 days of storage, a 3-log reduction was noted. Salmonella was reduced to nondetectable levels after day 5. Sensory studies on noninoculated samples that contained LAB indicated that there were no adverse effects of LAB on the sensory properties of the ground beef. This study indicates that adding LAB to raw ground beef stored at refrigeration temperatures may be an important intervention for controlling foodborne pathogens.

Carcass, sensory, and adipose tissue traits of Brangus steers fed casein-formaldehyde-protected starch and/or canola lipid.

We predicted that providing rumen-protected starch to the small intestine would increase adiposity of intramuscular adipose tissue, and hence marbling scores. Eighteen 15-mo-old Brangus steers were assigned randomly to one of three dietary treatment groups: 1) cracked corn (Corn); 2) casein-formaldehyde-protected lipid (Canola Lipid); or 3) casein-formaldehyde-protected starch (Marble Plus). All diets were equally balanced for ME (2.91 Mcal/kg), CP (12.5%), and DM (89%). Ether extract was 3.7, 6.9, and 6.9% for the Corn, Canola Lipid, and Marble Plus diets, respectively, and the Marble Plus also contained 3.7% protected starch. Steers were fed the diets for 126 d before slaughter. Average daily feed intake (as-fed basis), ADG, and feed:gain ratio (P > or = 0.23) did not differ among treatments. Carcasses across treatments did not differ (P = 0.26) in adjusted fat thickness, longissimus muscle area, hot carcass weight, dressing percentage, marbling scores, or USDA quality grade. Percentage of kidney, pelvic, and heart fat was higher (P < 0.01) and USDA yield grade tended (P = 0.08) to be higher, for carcasses from Canola Lipid- and Marble Plus-fed steers than for carcasses from Corn-fed steers. Of the descriptive meat sensory attributes, connective tissue amount (P = 0.06) and painty flavor (P = 0.12) tended to be greater in meat from Marble Plus steers than from Canola Lipid steers. Percentages of 18:2n-6 and 18:3n-3 were higher (P < 0.01), and 15:0, 16:0, and 17:0 were lower (P < or = 0.07) in tissues from Canola Lipid- and Marble Plus-fed steers than in Corn-fed steers. Mean adipocyte volume was greater (P = 0.02) in i.m. adipose tissue and tended (P = 0.11) to be greater in s.c. adipose tissue of Canola Lipid steers (848 pL) vs. Corn steers (536 pL). Glucose incorporation into total lipids, glyceride-glycerol, and fatty acid fractions was highest (P < 0.01) in s.c. adipose tissue from steers fed Marble Plus but was unaffected (P > or = 0.33) by diet in i.m. adipose tissue. Fatty acid synthetase activity tended (P = 0.08) to be higher in s.c. adipose tissue of Marble Plus steers, and NADP-malic dehydrogenase activity was higher (P = 0.03) in i.m. adipose tissue of Canola Lipid steers. We conclude that Marble Plus did not improve carcass quality, but also did not reduce beef sensory attributes. Any differences we observed in carcass characteristics, adipose tissue cellularity, or lipogenesis apparently were caused by the protected lipid rather than the protected starch.

Influence of grass silage fermentation and concentrate composition on the appearance and sensory characteristics of bovine M. longissimus dorsi

Satisfying consumer preferences is an important element in ensuring the sustainability of the beef industry. An array of feed ingredients are available to beef producers but the effects of pre-slaughter ration composition on determinants of consumers’ decisions to purchase beef, such as appearance and sensory characteristics, are unclear. Previous research has shown that the diet of cattle can influence fat colour, but that concentrates per se had little effect on sensory attributes of beef when compared with a grass silage or grass-based ration (French et al., 2000). The objective of the current study was to examine the effect of silage fermentation and concentrate composition on the appearance and eating quality characteristics of beef.

The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef

Longissimus dorsi muscles obtained from middle-aged bovine carcasses were used in this project. Initially, 2%, 4%, and 6% NaCl, 50 mM, 100 mM, and 150 mM CaCl2, and 0.5%, 1.0%, and 1.5% lactic and citric acids solutions were prepared and then treated 1:1 with (w/v) meat pieces in polyethylene bags at 4 °C for 24 h for marinating. Some physical and organoleptical changes in the meat treated with the above-mentioned solutions were determined. According to control samples, the highest lightness (L*) value was found in meat marinated with CaCl2 while the lowest L* value was in meat marinated with lactic acid. No positive correlation was found between penetrometer values and tenderness except in meat treated with lactic acid. Panel tests showed that all procedures increased tenderness and juiciness to a certain extent. All concentrations of NaCl and CaCl2 had a positive effect on taste and aroma of meat while acid concentrations up to 1.0% were acceptable. Increased water binding capacity was found in all samples. Electrophoresis of connective tissue proteins obtained from the same muscle showed that NaCl and CaCl2 did not cause any change in the structure, but that both lactic and citric acid increased tissue breakdown.

Ultrasonic Spectral Analysis for Beef Sensory Attributes

ABSTRACTUltrasonic spectral feature analysis was conducted for measuring beef sensory attributes noninvasively. Spectral features were compared with instrumental texture, chemical and sensory evaluation measures. The most significant (P &lt;0.05) ultrasonic parameter was the number of local maxima for juiciness (ρ=0.49), connective tissue amount (ρ=0.52), flavor intensity (ρ=0.39), percent total collagen (ρ=0.34), and shear force (ρ=0.51). However, the central (resonant) frequency was the most dominant parameter for tenderness (ρ=0.45; P &lt;0.05). Multivariate linear regression models were developed for predicting each palatability attribute. Standard errors of calibration for models were 0.253 for juiciness, 0.745 for muscle fiber tenderness, 0.244 for connective tissue amount, 0.754 for overall tenderness, and 0.224 for flavor intensity. Accuracy of prediction models was not adequate for use as a tool but this approach has potential for nondestructive sensory attribute measurement.

Neural Network Modeling for Beef Sensory Evaluation

Feedforward backpropagation neural network models were developed for predicting and classifying beef sensory attributes using ultrasonic spectral features as input data. For the neural network prediction models, the standard errors of prediction were 0.126 for juiciness, 0.111 for muscle fiber tenderness, 0.102 for connective tissue amount, 0.113 for overall tenderness, and 0.135 for flavor intensity. These results were better than those of the statistical regression models. In the case of the neural models for beef sensory prediction, the relationships between physical (ultrasonic) features and sensory for beef were mostly linear. The neural network models for classification of the sensory attributes into two classes (threshold = 5.0 sensory score) performed with 83.3% accuracy for juiciness, 80.5% for connective tissue amount, 75.0% for muscle fiber tenderness and overall tenderness, and 75.0% for flavor intensity.

Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts

ABSTRACTSix paired beef round and pork loin roasts were used to determine the effects of sodium tripolyphosphate (STPP) on fresh and reheated roasts. Roasts were pumped 10% of their weight with distilled water (control) or with distilled water containing 4.75% STPP. Roasts were cooked to internal temperatures of 70°C (beef) or 75°C (pork) and evaluated after 0, 1 or 3 days (roasts were reheated to cooked temperatures). This study indicates that phosphate in pork and beef roasts allowed them to be reheated after 1 and 3 days of refrigeration with minimal losses of juiciness, tenderness or flavor intensity, Phosphate injection reduced warmed‐over flavor in reheated pork roasts but was not successful in decreasing the incidence of warmedover flavors in reheated beef roasts.

Changes in Cooking Losses and Sensory Attributes of Angus and Holstein Beef with Increasing Carcass Weight, Marbling Score or Longissimus Ether Extract

ABSTRACTCooking loss and sensory attribute changes were quantified for increases in carcass weight, marbling score and intramuscular fat in rib roasts from 74 small framed Angus and 71 Holstein steers slaughtered over a wide weight range. Cooking losses increased (P &lt; 0.005) 2.6 percentage units for each 100 kg increase in carcass weight. Marbling score explained less than 1.2% of the variation in tenderness and was positively related (P &lt; 0.01) to flavor of roasts from Angus but not Holsteins. Carcass weight, marbling score and intramuscular fat were more related to pan juice and total losses and explained little of the variation in sensory attributes. Therefore, alternatives to traditional indicators are needed to explain variation in sensory attributes of beef from young cattle.