Terms Of Tenderness Research Articles

A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance

Korat chicken (KC), is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1-3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1700-1600 cm−1) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1-3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat.

Sensory quality of beef with different ultimate pH values – A Brazilian perspective

This study evaluated Brazilian consumer perceptions of beef with different pH values at 48 h post-mortem (pHu) through sensory analysis. A total of 138 consumers evaluated raw and grilled steaks. The steaks were divided according to their pHu (normal pH < 5.8, atypical darkness, firmness, and dryness [DFD] > 5.8 pH < 6, and typical DFD pH ≥ 6). There was no difference in the visual evaluation of raw steaks or purchase intention. Evaluation of the grilled steaks showed that consumers preferred typical DFD steaks in terms of tenderness, and there was a tendency for the same behavior in terms of juiciness. No differences were observed in other evaluated parameters. Cluster analysis identified three consumer segments for visual evaluation, indicating a preference for steaks with higher pHu in terms of freshness. Additionally, four segments were identified for evaluation, with some groups expressing a preference for higher pHu meat in terms of freshness appearance, tenderness liking, and overall liking. The developed regression models for overall liking and purchase intention exhibited favorable adjustment indices, with r2 values of 0.86 and 0.57, respectively, for raw steaks and 0.90 for grilled steaks for in overall liking. Regression models indicated a strong influence of color and freshness appearance, in addition to tenderness liking and juiciness liking, on the overall liking scores of consumers. These results indicate that Brazilian consumers do not dislike dark cutting and, despite differentiating their greater tenderness, do not show a preference between the different pHu values.

Evaluation of microbiological quality and organoleptic properties of smoked dried fish sold in Wukari markets Taraba state, Nigeria

This study was conducted to investigate and assess the microbiological quality and organoleptic properties of smoked dried fish sold in Wukari markets, Nigeria. Eight samples of smoked dried fish (SA,CA,MB,SC,TP,CO,SA1,SA2) were analyzed for microbial quality and organoleptic properties using standard methods. The total bacteria aerobic plate count of bacterial cells ranged from 1.31 × 106 to 2.22 × 107, coliform count 1.00 × 105 to 7.40 × 106, Staphylococcal count 4.00 × 106 to 6.10 × 106 and fungi 1.50 × 106 to 8.3 × 106 cfu/g in the fish samples respectively. The microbial load of all samples was higher than the acceptable limit of 5.0 × 105 cfu/g. Identification of bacterial isolates revealed the presence of Staphylococcus aureus, Staphylococcus epidermidis, Bacillus spp, Pseudomonas spp, Escherichia coli, Salmonella typhi and Klebsiella spp. The mould isolates were Aspergillus niger, Aspergillus flavus, Penicillium and Clasporium. From the sensory evaluation of all samples, shawa was the most preferred in terms of appearance, colour, tenderness, aroma and general acceptability. Kulungu was the least preferred in terms of appearance, colour and texture, catfish and tilapia were the least preferred in terms of aroma and ragon ruwa was the least preferred in terms of tenderness and general acceptability. In conclusion, the presence of some pathogenic microorganisms isolated from this study is an indication that samples were contaminated and can potentially pose a health hazard to the consumers. Thus, there is need for smoked fish sellers and marketers to take hygienic measures during smoking and handling of smoked fish so as to avoid contamination.

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review.

The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.

Gender Peculiarities of Modern English-Language Political Discourse

The paper examines the gender orientation of political discourse from a stylistic viewpoint. Gender markers contemporary English political discourse and the colloquial clichés that these markers form are analyzed. As politicians appear on the political stage, the verbalization of their political ideas is a new and promising oratorical experience. Therefore, the ways and means of analyzing the linguistic characteristics of politicians in terms of tenderness and benevolence seem to be a relevant and promising aspect of the study, given the linguistic and psychological features of intercultural communication.

The effect of transverse friction massage on pain and quality of life in women with chronic pelvic pain: a quasi-experimental study

Background/Aims Chronic pelvic pain is defined as pain located to the pelvis or lower abdominal region, lasting for at least 6 months, and not associated with menstruation, coitus or pregnancy. The aim of this study was to investigate the feasibility and effectiveness of transverse friction massage on pain and quality of life in women with chronic pelvic pain. Methods A total of 20 women participated in this study. Eight sessions of transverse friction massage were performed twice a week for 4 weeks, with each session lasting 30 minutes. Pelvic floor muscles (in terms of tenderness, trigger point, spasm and scar presence) were evaluated by digital palpation by an expert physiotherapist. The outcome measures used were the visual analogue scale, the 36-item Short Form-36 Survey and the Beck Depression Inventory. Participants were evaluated before treatment, at the end of the treatment, and 4 weeks after the end of the treatment. Results Participants' mean age was 49.7 ± 0.31 years. There was a decrease in pain intensity and an increase in quality of life scores (P&lt;0.001), but no statistically significant improvement in depression status at the end of the treatment (P&gt;0.001). Four weeks after the end of the treatment, significant decreases in pain severity, quality of life and depression were observed (P&lt;0.001). Conclusions Transverse friction massage is a feasible treatment option that can safely be used by physiotherapists to treat patients with chronic pelvic pain. It is inexpensive and can help to reduce pain and increase patients' quality of life. Randomised controlled trials are recommended to further confirm the findings from this study.

Organoleptic Quality, Pork Characterization and Hematological Indices of Growing Pigs Fed Supplemental Diets Containing Bitter Leaf and Hospital Too Far

Effect of bitter leaf (Vernonia amygdalina) and hospital too far (Jathropha tanjorensis) leaf meals on organoleptic characteristics of pork and haematological indices of growing pigs was investigated. A total of 32 grower pigs were completely randomized into 4 dietary treatments. Eight young pigs were placed on each treatment with four replicates of 2 pigs each. Four diets were formulated: T1 (basal feed only), T2 (basal feed + 4% bitter leaf meal), T3 (basal feed + 4% hospital too far leaf meal) and T4 (basal feed + 2% bitter leaf meal + 2% hospital too far leaf meal). Haematological indices measured include: haemoglobin, packed cell volume, red blood cells, and white blood cells from 16 pigs (4 per treatment). The pigs were thereafter slaughtered for carcass evaluation and organoleptic quality assessment. Results indicated significant (P&lt;0.05) increase in terms of carcass yield and primal cuts (loin, chump chop, breast and rib chop) for T3 followed by T2 and T4. Pigs in T3 group recorded the best dressing percentage and increase in the primal cuts. The test diets had no negative effects on the organoleptic quality of pork. However, T1 was significantly better in terms of tenderness followed by T2 and T4 indicated significant difference (P&lt;0.05) among treatment groups with the highest score recorded in T1. Red and white blood cells were significantly higher in the T3 group compared to other treatments. Haemoglobin and packed cell volume were significantly higher in the T4 group while the control (T1) had the least. MCH and MCHC were significantly higher in all treatments except in the control. It is concluded that the test diets improved the carcass characteristics, organoleptic quality and haematological indices of the pigs. Based on the results, hospital too far leaf meal (HTFLM) is recommended.

Effect of free range rearing on growth and meat quality of three different local chicken’s phenotypes

The present study was undertaken in order to evaluate the growth performances and meat quality of three indigenous chickens phenotypes reared under extensive conditions in the region of Chlef in Algeria. A week after hatching, 3 random groups of 35 chicks from each phenotype; normal plumage free-range chicken (NPFRC), crested free-range chicken (CFRC) and naked neck free-range chicken (NNFRC) were chosen and reared in free-range conditions for 18 weeks. The highest growth performance was shown by the crested free-range chicken (CFRC). In terms of meat quality, the analysis of variance (ANOVA) showed that crested phenotype (CFRC) showed the best nutritional qualities especially proteins and moisture. The discriminant analysis revealed that CFRC and NNFRC were better in terms of tenderness and overall acceptability. As consequence of these very interesting qualities, these local breeds should be considered for extensive production in order to provide a good quality meat, while assuring their preservation

Effect of postmortem pH on the physical, biochemical, and sensory characteristics of bovine longissimus thoracis et lumborum muscle.

From a large feeding trial study consisting of 299 bulls and steers, 15 carcasses exhibited stress-related syndromes manifested by atypical color and pH which were then selected for subsequent analysis. Samples of longissimus thoracis et lumborum muscle with postmortem pH in the range of 5.5-6.9 were subjected to a 14-day aging period at 2°C. Sensory panel tenderness, connective tissue, juiciness, and flavor intensity of high pH (6.4-6.9) meat were significantly different (p < .05) from samples of intermediate pH(6.0-6.1) as well as normal pH (5.5). Muscles at pH 6.0-6.1 were the toughest samples. This was confirmed by Warner-Bratzler shear force (WBSF), residual force, and myofibril fragmentation index. Palatability attributes of normal pH (5.5) samples were significantly different (p < .05) from dark-cutting beef in terms of tenderness and flavor and at the high pH extreme. The increase in WBSF at pH 6.0-6.1, lack of extensive degradation of muscle proteins, and the decreased sarcomere length resulted in tougher meat than low or high pH muscles. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis of meat at the high pH extreme (6.7-6.9) revealed that the breakdown of troponin-T to 30 kD was complete while at intermediate pH (6.0-6.1) was incomplete. In addition, the appearance of a 'doublet' on high-molecular-weight resolution gels may also account for the greater tenderness experienced by sensory panelists.

A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

Foal meat is considered a healthy alternative to other meat sources and more environmentally sustainable. However, its quality is highly variable and there is lack of knowledge about the molecular mechanisms underlying its determination. Genotype and diet play a relevant role as the main factors that can allow a control of the final quality and the use of high-throughput analytical methods such as proteomics is a way to achieve this lofty goal. This research aimed to study-two breeds (Burguete and Jaca Navarra) supplemented with two different finishing diets: conventional concentrate and straw (C) vs silage and organic feed (S). The proteomic approach built a library of 294 proteins that were subjected to several statistical and bioinformatic analyses. Burguete breed finished with concentrate produced higher meat quality in terms of tenderness, intramuscular fat and color lightness mainly due to the high abundance of energy metabolic proteins. Tenderness was correlated to myofibrillar proteins (ACTA1, MYBPH, MYL1 and TNNC1) and energy metabolic proteins (ALDOA, CKM, TPI1 and PGMA2). Regarding color, the main pathways were energy metabolism, involving several glycolytic enzymes (ALDOA, PKM, PFKM and CKM). Oxidative stress and response to stress proteins (HSPA1A, SOD2 and PRDX2) were further involved in color variation. Moreover, we revealed that several proteins were related to the intramuscular fat accordingly to the breed. This study proposed several candidate protein biomarkers for foal meat quality that are worthy to evaluate in the future.

Nutritional composition and sensory characteristics of breast meat from different chickens

This study was conducted to investigate the nutritional and sensory characteristics of breast meat from different chickens. The nutritional composition of the breast was determined using 96 mixed-sex matured chickens: Cosmopolitan (C), Improved Horro (H), Cosmopolitan♂ x ♀Improved Horro (CH), Improved Horro♂ x Cosmopolitan♀ (HC), Indigenous (L), and Koekoek (KK), while the sensory characteristics of the breast meat were examined using 60 birds. A 6 × 2 factorial design with complete randomization was used. All data were analyzed following the general linear model using SAS software (SAS, 2004). The crude fat (Fat), crude ash (Ash), crude fiber (CF), and energy contents of the L, H, and HC genotypes were lower than those of the C, CH, and KK genotypes. In comparison to the C, CH, and KK genotypes, the L, H, and HC genotypes showed higher crude protein (CP) and moisture (Mo) levels. Male breasts had more energy, fat, ash, and CF than female breasts. Breast meat energy, Mo, CP, fat, ash, and CF contents were influenced across genotypes and sexes. Genotype and sex interactions affected the energy, Mo, ash, and CF contents of breast meat. Panelists noted that breast tenderness, flavor, appearance, juiciness, and acceptability scores varied by genotype and gender. In terms of tenderness, flavor, appearance, and general acceptability, the breast meat of the females received higher ratings than that of the males. The Mo, CP, flavor, appearance, and acceptance of chicken breast meat were positively correlated. However, the juiciness, fat, energy, crude ash, and crude fiber levels were negatively correlated. Conclusively, differences in nutritional composition and sensory characteristics of breast meat were influenced by genotype and gender. There is no guarantee that genotypes with more juiciness, fat, and energy have more tender breast meats.

Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product

Wet distiller grains (WDG) are a corn by-product rich in protein and fiber that can be used in feedlot diets. This study evaluated F1 Angus-Nellore bulls fed on a control diet vs. WDG (n = 25/treatment). After a period of 129 days on these feeds, the animals were slaughtered and Longissimus thoracis samples were collected for both a meat quality evaluation and gel-based proteomic analyses. A greater ribeye area (99.47 cm²) and higher carcass weight (333.6 kg) (p < 0.05) were observed in the WDG-finished cattle compared to the control (80.7 cm²; 306.3 kg). Furthermore, there were differences (p < 0.05) in the intramuscular fat between the WDG and control animals (IMF = 2.77 vs. 4.19%), which led to a significant decrease (p < 0.05) in saturated fatty acids (FA). However, no differences (p > 0.10) were observed in terms of tenderness, evaluated using Warner–Bratzler shear force (WBSF). The proteomic and bioinformatic analyses revealed substantial changes in the biological processes, molecular functions, and cellular components of the WDG-finished cattle compared to the control. Proteins related to a myriad of interconnected pathways, such as contractile and structural pathways, energy metabolism, oxidative stress and cell redox homeostasis, and transport and signaling. In this experiment, the use of WDG supplementation influenced the protein expression of several proteins, some of which are known biomarkers of beef quality (tenderness and color), as well as the protein–protein interactions that can act as the origins of increases in muscle growth and reductions in IMF deposition. However, despite the effects on the proteome, the tenderness, evaluated by WBSF, and fatty acid profile were not compromised by WDG supplementation.

A long non-coding RNA lnc210 promotes adipogenic differentiation of buffalo intramuscular adipocytes

Intramuscular fat (IMF) content is one of the most significant factors influencing beef quality in terms of tenderness, flavor, and juiciness. Thus, internal factors affecting IMF deposition have received considerable attention for decades. In this study, we demonstrated a long non-coding RNA, lnc210, promoted adipogenic differentiation of buffalo intramuscular adipocytes. lnc210 was rich in adipose tissue and showed increased expression with the adipogenic differentiation of buffalo intramuscular adipocytes. lnc210 was mainly expressed in the nucleus of adipocytes. Full-length lnc210 was obtained by rapid amplification of cDNA ends technology. lnc210 overexpression promoted lipid accumulation by upregulating the mRNA expression of peroxisome proliferator-activated receptor gamma (PPARG) and CCAAT enhancer binding protein alpha (C/EBPα) in buffalo intramuscular adipocytes. These results provide a basis for an in-depth analysis of the role of lnc210 in accelerating IMF deposition in buffaloes.

QUALITY OF BROILER CHICKEN MEAT WITH THE ADDITION OF CHELATED COMPOUNDS OF MICROELEMENTS TO THE DIET

At present, the current direction in poultry farming is the development of methods for raising poultry without the use of antibiotics to overcome antibiotic resistance. For this purpose, it is recommended to use mineral supplements of chelated forms of microelements of zinc, copper, and manganese in poultry diets. Chelated minerals are characterised by better digestibility during intensive broiler farming, which limits the use of minerals and reduces environmental pollution. The purpose of the study was to examine the quality of meat of broiler chickens of the Cobb-500 cross, provided that chelated forms of zinc, copper, and manganese are included in the diet. Experimental studies were conducted in 2021 on broiler chickens of the Cobb-500 cross. Two groups of 20 heads of poultry were formed to examine the chemical composition of meat. Poultry of the control group received a basic diet with zinc, copper, and manganese sulfates, and poultry of the experimental group – enriched with chelated compounds of these microelements. The addition of chelated compounds of zinc, copper, and manganese to the diet of broiler chickens leads to an increase in the amount of fat, calcium and zinc in white muscles by 69.6, 24.6% and 1.4 times, and in red muscles-by 41.1, 30.9% and 3.4 times, respectively. The content of copper and manganese increases by 48.0 and 95.5% in red muscles and by 28.1 and 15.2% in white muscles compared to the control group. Therewith, there is a decrease in the relative content of essential amino acids by 1.1-1.3% and an increase in non-essential amino acids by 2.6-2.7%. According to the overall assessment of organoleptic parameters of broiler chickens fed zinc, copper, and manganese chelates, the sum of points was 2.0 points higher in the femoral muscles and 1.5 points higher in the pectoral muscles. In addition, according to the tasting assessment of meat from the thigh muscles of broiler chickens, more points were obtained in terms of tenderness by 10.0%, taste by 12.2%, and aroma by 13.2%. According to the tasting assessment of meat from the pectoral muscles of broiler chickens, more points were obtained in terms of tenderness by 18.9% and aroma by 10.3%. According to the reaction with copper sulfate, the content of ammonium and ammonia salts, broiler chicken meat was fresh and obtained from healthy poultry. As a result of organoleptic, physico-chemical, and biochemical studies of broiler chicken meat under the conditions of adding microelement chelates to the diet, it was established that it belongs to fresh and high-quality for consumption. These studies argue for the use of chelated compounds of microelements in poultry farming and contribute to their further introduction into production.

Effect of chitosan-gelatin coating fortified with papaya leaves and thyme extract on quality and shelf life of chicken breast fillet and Kareish cheese during chilled storage

A novel antimicrobial chitosan-gelatin based edible coating fortified with papaya leaves and thyme extract was prepared for improving the quality and shelf-life of chicken breast fillet and Kareish cheese during chilled storage at 4 ± 1 °C. The samples were dipped for 10 min in distilled water (control), chitosan-gelatin (CG), chitosan-gelatin +2% papaya leaves extract (CG + P) and chitosan-gelatin +2% thyme extract (CG + Th). The coated and uncoated samples were examined periodically for sensory attributes, pH, TBARs, total aerobic mesophilic (TAM), total Enterobacteriaceae (TE), and total yeasts and molds counts (TYM). Sensory evaluation revealed that chicken breast fillet and Kareish cheese samples coated with CG + P were the best in terms of tenderness, juiciness, body & texture and flavor. CG + Th exhibited the highest antimicrobial and antioxidant effect, followed by CG + P. The results of microbiological, physicochemical and sensory analysis of this study demonstrated that the application of CG + P or CG + Th could be a promising method for increasing the shelf life and improving the quality of chicken breast fillet and Kareish cheese.

Evaluation of beef in purified sea water: microbiological and chemical-physical aspects.

In this study the influence of the maintenance of beef (Bavarian heifer meat submitted to dry aging for 1 month) in purified sea water was evaluated considering microbiological and physical-chemical parameters. The treated samples were perforated on their upper and lower surfaces, subsequently placed in sterile plastic containers, and covered with purified sea water while the control samples were wrapped in a plastic film; all the samples were stored at 2°C and sample analyses were performed on the day of receipt (t0) and after five (t5), seven (t7) and ten (t10) days of storage. The initial bacterial population was close to 6 log CFU/g, as expected in meat subjected to a long ageing. After 5 and 10 days of storage the treated samples showed significantly lower counts for most parameters (Total Bacterial Count, Enterobacteriaceae, Lactic Acid Bacteria and Pseudomonas spp.) if compared to the control samples. Halotolerant bacteria, yeasts and moulds showed no differences between the two series. During the test, the exposed surface of treated meat samples underwent a partial protein denaturation. Analyses show a moderate acidification of the meat during the first part of storage (from t0 to t5), followed by a substantial stabilization in the second part of the trial. The meat maintained in purified sea water acquired a significantly and constantly higher water retention due to the absorption of salt by the meat. No significant difference was detected in terms of tenderness between the two series.

COMPARISON OF THE EFFICACY OF ANTIBIOTIC-STEROID AND ICHTHAMMOL GLYCERINE WICK IN TREATMENT OF ACUTE OTITIS EXTERNA

Objective: To compare the efficacy of steroid antibiotic wick with Ichthammol Glycerol wick in the management of Acute Otitis Externa in terms of tenderness and clearance of discharge/debris.&#x0D; Study Design: Quasi-experimental study.&#x0D; Place and Duration of Study: ENT Out Patient department of Combined Military Hospital Peshawar and Hayatabad Medical Complex Peshawar, from May to Nov 2018.&#x0D; Methodology: A total of 250 patients were included and divided into two groups of 125 each. After necessary suction clearance topical Ciprofloxacin/Dexamethasone (Cipotec-D) wick was placed in auditory canal of group A patients and topical Glycerol/Ichthammol wick was placed in group B. Follow up visits were done on 3rd and 7th day of starting the treatment.&#x0D; Results: Group A patients responded better in terms of tenderness (88%) however both groups had similar response in terms of discharge reduction (7.2% vs 6.4%). In terms of efficacy neither of the treatment proved more efficacious compared to the other (p-value 0.058).&#x0D; Conclusion: While steroid antibiotic wick is significantly more efficient in terms reducing tenderness, in terms of overall efficacy and discharge reduction Ichthammol/glycerol is equally effective.

Impact of feeding bigheaded carp fish meal on meat quality and sensory attributes in organic broiler chickens

Novel protein feeds are needed in ecological and organic poultry production to supply natural sources of amino acids, particularly methionine. Synthetic amino acids are increasingly banned in certified organic production. Carp is an invasive fish in the United States and its harvest can help provide natural source of methionine, while reducing an undesirable population. In our previous study, we formulated a diet using extruded carp-based meal ( CBM ) to replace synthetic methionine in broiler diets and conducted a feeding trial to test its effect on broiler performance. For this study, birds were processed at the end of the feeding trial and evaluated for quality and sensory attributes of meat from birds fed with CBM diet. Controls were normal diet that contained methionine and the carp meal was used to replace methionine and a portion of soybean meal. Results suggest that birds fed with CBM diet did not differ from the Control in live weight, carcass weight, breast weight, ready-to-cook yield, wing yield, tenders, and thigh yields ( P > 0.05). Breast meat was more light (L*) for birds from the CBM treatment compared to the Control and the pH was lower ( P < 0.05). For the thigh meat, birds fed CBM diets resulted in higher protein and less fat compared to the Control ( P < 0.05). In the consumer analysis, overall impression, flavor, and mouthfeel were lower for the CBM breast meat than the Control and scored lower in terms of tenderness and juiciness ( P < 0.05). Interestingly, thigh meat from CBM had more omega-3 fatty acids, which has a human health benefit. The results indicate that carp-based meal hold potential as a novel protein to replace synthetic methionine in organic broiler diets.

Sexual Behavior of Russian People of All Ages Amid the Pandemic (COVID-19)

At the beginning of 2021, a team of the Field Research Center of the Institute for Social Analysis and Forecasting (RANEPA) conducted two online surveys as part of the research work “Partnership and romantic relationships during the pandemic and afterwards”. The surveys deal with the issues of sexual behavior of Russian people. The topic of sexuality is tabooed no more, but remains sensitive, thus, men, people with an upper middle income, and with a higher education are more inclined to talk about sex in public. Sexual education and satisfaction with sex life are directly related to status, including not only money, profession, or gender, but mostly the presence of a permanent sexual partner. Despite the proliferation of traditional family values, it keeps being a basis for sexual well-being and a meaningful approach to intimate practices. The pandemic only reinforces the tendencies which have already been indicated: those who have a partner turn out to be more successful in their intimate life than those who rely on fleeting or casual relationships. At the same time, the quality of intimate life for many people is reduced due to subjective factors (fear and stress), as well as to objective problems and losses (loss of a spouse, illness, etc.). The affection of these tendencies in the longer term has yet to be explored. A discussion about sexuality open to all ages, requires redefinition of intimate life in terms of tenderness, care, altruism and positive communication, the search for “body language” demonstrating attention to the other than direct sexual intercourse. Positive sexuality includes three basic elements: 1) the rejection of any violence and the priority of “negotiation”; 2) acceptance of one’s own body and its changes; 3) lifelong sexual education as an experience of one&amp;apos;s own mistakes as well as readiness for them. Such discourse on sexuality makes possible further studies of various social groups’ intimate life in Russia, making one of the factors of their subjective well-being less obscene.

Impact of frozen temperature and thawing methods on the Brazilian sensory profile of Nellore beef

We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage. Fresh strip loin (n = 13), collected two days after slaughter, were aged (2 °C) for 14 days and cut into seven steaks subjected to one of the treatments: control (unfrozen), combination of two freezing temperatures (−10 and −20 °C), and three thawing methods (microwave, ambient temperature, and refrigeration thawing). Steaks in the frozen/thawing treatment were frozen using an ultra-fast freezer until the desirable temperature was reached and were stored for 30 days. After cooking, steaks were analyzed by 11 panelists for the Quantitative Descriptive Analysis (QDA®) and by 120 beef consumers for acceptance. Storage temperature and thawing methods showed little or no changes in the sensory quality of strip loin steaks, detected by either panelists or consumers. In the QDA®, apparent juiciness was lower in samples thawed in microwave, while the rancid flavor was lower for samples frozen at −20 °C and thawed in refrigeration ( p < 0.05). The consumer test showed that samples stored at −10 °C and microwave thawing was most accepted in terms of tenderness, juiciness, and overall impression. Fresh steaks (unfrozen) had low acceptance for overall impression in relation to frozen meat. This indicates that consumers could use a household freezer (−10 °C) and quicker thawing methods (microwave or room temperature) without compromising the sensory perception of steaks frozen up to one month.