Trained Sensory Panel Research Articles

The verification of intelligent properties of furcellaran films with plant extracts on the stored fresh Atlantic mackerel during storage at 2 °C

The newly developed intelligent pH-indicator furcellaran (FUR) films made with beet root (BTR), elderberry (EB), blueberry (BB), green tea (GT) and yerba mate (YM) extracts were studied to establish if they can serve as pH-change indicators and to establish how their color changes correlate with the changes of the microbiological (total aerobic bacteria, Pseudomonas, yeasts and moulds), physicochemical (TBARS, TVB-N, biogenic mines) and sensory parameters of fresh Atlantic mackerel during storage within a food packaging system at 2 °C. UV–Vis spectra and color of extracts changed at pH range from 1 to 14. The color changes were observed of red (FUR with BTR, BB and EB), orange (FUR with GT and YM), green in acid pH (FUR with BTR, BB and EB) and brown in alkaline pH (FUR with GT and YM). The fish spoilage test showed that the fish became spoiled between days 6 and 10 of storage as measured by the microbiological analysis. The TVB-N content of the fish samples did not significantly increase during the whole storage period reaching 17.14 mg/100 g after 14 days. The color changes of the films were not sufficient enough to effectively inform the trained sensory panelists of the spoilage of the stored Atlantic mackerel. The fish spoilage test showed that, despite promising preliminary results, the newly developed films were not suitable for use as intelligent pH indicators.

The effect of organic and conventional fruit cultivation system on mineral composition and sensory properties of cloudy apple juice

The aim was to determine the differences in mineral composition and sensory properties of cloudy apple juice depending on apple cultivation system. Three indigenous Estonian cultivars were chosen on condition that the same cultivars would be grown in organic and conventional orchards at the same geographical location. ’Krameri tuvioun’ and ’Talvenauding’ apples were harvested from old (over 30 years) low maintenance orchard and ‘Krista’ apples from 10-years old experimental orchard. 100 kg of apples per cultivar and cultivation system were stored at +3±2°C for two months and then pressed into juice using Lancman waterpress. Total soluble solids (TSS), titratable acidity (TA) and content of P, K, Ca and Mg were determined from apples and from juice. Descriptive sensory analysis of apple juice was carried out by a trained sensory panel. ’Krameri tuvioun’ and ’Talvenauding’ apples and respective juices from old organic orchard had significantly higher content of P, K and Mg compared to the conventional counterparts. Mineral composition of ’Krista’ apples from younger well- maintained organic orchard and respective juice was not significantly different from conventional ones except for P concentration, which was higher compared to conventional apples. Organic apples from old orchard had higher TSS compared to conventional ones, but this difference was no more significant in juice. Sensory properties of juices were most of all affected by cultivar: ‘Krameri tuvioun’ juice was sweeter and less sour compared to ‘Talvenauding’ and ‘Krista’. Cultivation system did not affect the sweetness, sourness as well as fresh- and apple flavour. Our results indicate that even though the old organic apple orchards do not produce high quality apples for fresh consumption, cloudy apple juice made from those apples is better source of valuable mineral elements for humans than apple juice pressed from conventional or well-maintained organic orchards.

Characterization of odorants in waxes for hot melt adhesives using sensory and instrumental analyses

Waxes are important additives in hot melt adhesives for improving the properties of the final product such as the melting point or viscosity. Up to one third of the formulation of the final product consists of waxes. For this purpose usually polyethylene (PE) waxes or Fischer-Tropsch (FT) waxes are used. Waxes affect the overall smell of hot melt adhesives, and often in a negative way. In our study the overall odor of five different waxes made by different manufacturing methods was characterized in order to classify the samples according to their overall smell. First of all the samples were evaluated by a trained sensory panel at room temperature and after heating to 80 °C using descriptive analyses. Then the volatiles responsible for the overall smell of the samples were directly extracted using thermal desorption in combination with cryo-focusing and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS/O). Moreover, the volatiles in the waxes were recovered using solvent extraction and isolated by solvent assisted flavour evaporation (SAFE). The most dominant odorants were then characterized by GC-O and odor extract dilution analysis (OEDA). Using these approaches 39 odorants having different chemical structures were successfully identified for the first time in waxes used as additives in hot melt adhesives. These odorants included alcohols with tallowy, soapy odor qualities such as 2-methyl-2-decanol, 2-methyl-2-dodecanol, and 1-undecanol, as well as a range of lactones such as γ-decalactone and γ-undecalactone having soapy, peach-like odor descriptions. The attributes of the odorants detected using GC analyses correlated with the descriptive analyses of the human sensory panel. This study indicates that the odor impact of waxes to hot melt adhesives depends on the manufacturing method of each single wax and that there is no clear trend for the preferential usage of PE or FT waxes.

Application of the Rate-All-That-Apply (RATA) method to differentiate the visual appearance of milk powders using trained sensory panels

The appearance of food products has a critical impact on consumer perception and acceptability; however, there is little information available that robustly measures the appearance of food from a human perspective with the potential to quantitatively inform product developers on how their products are visually perceived and directions for modification. This study demonstrates a successful case of trained sensory panels differentiating the visual appearance presented in 145 non-reconstituted milk powder samples, representing 11 different types of milk powders, using the Rate-All-That-Apply (RATA) sensory method. The results obtained from nonparametric statistical analyses implied significant differences in certain attributes, yielding a clear discrimination between the different milk powders. Furthermore, an additional study, consisting of four repeated assessments of 10 selected samples, suggested high test-retest reliability within and between the testing days. Overall, results from this study indicate the potential of RATA for characterisation of visual appearance of food products using trained panellists.

Effects of feeding juniper as a roughage on feedlot performance, carcass measurements, meat sensory attributes, and volatile aroma compounds of yearling Rambouillet wethers1,2.

The majority of U.S. lambs are born during late winter or early spring, which can create downstream variability in carcass quality if commercial lamb harvest is to be relatively constant throughout the year. Flavor is an important quality determining characteristic of sheep meat and is influenced, in part, by animal age at harvest. However, management practices to mitigate the risk of objectionable flavors in meat from old crop lambs or yearlings are not well known. Yearling (16.8 ± 0.14 mo) Rambouillet wethers were assigned to 1 of 3 treatment groups, which consisted of feeding a 20% ground sorghum-sudangrass hay diet for 40 d (JUN0; n = 10), a 20% ground juniper diet for 40 d (JUN40; n = 10), or a 20% ground hay diet for 20 d followed by a 20% ground juniper diet for 20 d (JUN20; n = 10). Wethers were harvested on day 41 and a whole bone-in loin and a boneless inside leg roast were fabricated from one side each of carcass. After grilling (loin chop) or convection air roasting (leg roast), trained sensory panel evaluation and measurement of aroma volatiles by gas chromatography/mass spectrometry were performed. Treatment diet did not affect (P ≥ 0.17) wether feedlot performance, dressing percentage, or loin eye area. However, wethers fed JUN0 tended (P = 0.06) to have greater back fat depth than wethers fed JUN20 or JUN40. No trained sensory panel trait of loin chop samples was affected (P > 0.10) by treatment. Leg roasts from JUN0 and JUN20 wethers had greater (P = 0.01) lamb identification sensory score than JUN40. Benzaldehyde, 1-heptanol, and 1-octanol concentrations were greater (P < 0.05) and decanal and nonenal concentrations were less (P < 0.05) in loin chops from JUN0 compared with JUN40 wethers. Additionally, the terpenes cedr-8-ene, gamma muurolene, and widdrene tended to be greater (P < 0.07) in loin chops from JUN20 and JUN40 than JUN0 wethers. The 2-pentyl-furan concentrations were greatest (P = 0.03) in leg roasts from JUN40 wethers. Like the loin chops, cedr-8-ene, gamma-muurolene, toluene, and widdrene were greater (P < 0.05) in leg roasts from wethers fed either of the juniper diets compared with JUN0. Yearling wethers can be finished on a feedlot diet containing 20% juniper for up to 40 d prior to harvest with no impact on feedlot performance, carcass characteristics, nor negative impact on sensory attributes or volatile compounds of either grilled loin chops or roasted legs.

Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes.

The aim of this work was to evaluate the cholesterol extraction process in ice cream mixes (ICMs) by using β-cyclodextrin (βCD) and to analyze the effect of this extraction on the ICM rheological, stability, and sensory characteristics. The effects of fat and whey protein (WP) additions on ICM stability were also evaluated. The maximum percentage obtained for cholesterol extraction was 93.6%. The flow curves indicated that ICM showed a thixotropic behavior before and after cholesterol extraction, which was enhanced when the fat content and/or percentage of βCD increased. The stability of ICM with cholesterol-reduced content (RCho-ICM) was influenced by the fat content and/or the presence of WP. The RCho-ICM with the highest fat and/or WP addition showed less tendency to melt and had the smallest amount of accumulated molten liquid. These latter ICMs presented the slowest melting rates. Also, RCho-ICMs proved to be more stable than ICMs. RCho-ICM samples obtained with a ratio of βCD/fat content of 1% w/w were evaluated by a trained sensory panel. In addition, an acceptability test of the sample with better sensory attributes was conducted. PRACTICAL APPLICATION: The effects of a cholesterol extraction process and fat and whey protein additions on the rheological and stability characteristics of ice cream mixes were evaluated. The extraction of cholesterol from an ice cream mix is interesting from a nutritional point of view and the extraction process of cholesterol itself may also help to improve the mix stability by controlling the fat and/or whey protein contents. These findings may prove useful as a starting point for the rational design of new functional ice cream mixes.

Edible larvae and pupae of honey bee (Apis mellifera): Odor and nutritional characterization as a function of diet

Future protein demand is expected to rise with global population growth. In this study a comprehensive sensorial analysis of the odor of honey bee (Apis mellifera) larvae and pupae as function of their diet (with and without added sugar solution) was performed, as well as nutritional values and antioxidant activity analysis. Honey bee brood powder is a potentially valuable nutritional source with 20–25% protein (dry matter basis), high antioxidant activity and polyphenol content. Main volatile compounds detected using GC–MS with HS–SPME injection were odorless pheromones that represented differences between larvae and pupae. The determined active odor compounds were 2- and 3-methylbutanal, diacetyl, nonanal, dimethyl sulfide and ocimene. A trained sensory panel described honey bee brood aroma profile mainly with buttery and milky attributes, with different life stages and diets giving similar profiles. Such studies can be useful for future development of food products with desired nutritional and sensorial characteristics.

Replacing sunflower oil by rumen-protected fish oil has only minor effects on the physico-chemical and sensory quality of Angus beef and beef patties

In the present study, the effects of feeding 450 g/day of rumen-protected fish oil (FO) compared to sunflower oil (SO) to Angus heifers (60 g/kg total intake) were quantified. Animal performance was not affected whereas the physico-chemical meat quality, assessed in three muscles, was slightly affected by diet. The oxidative shelf life of the perirenal fat declined with FO compared to SO. Despite the formerly shown increased n–3 fatty acid proportions of meat due to FO supplementation, a trained sensory panel identified an only slightly more intense fishy flavour in grilled steaks and beef patties from the FO compared to the SO group. In FO compared to SO patties, flavour intensity was more pronounced. The perception of off-flavours was negligible and differences between muscles were larger than between diets. In conclusion, supplementing ruminants with FO containing nutritionally beneficial n–3 fatty acids results in few side-effects on meat quality, restricted to quite faint off-flavours and a shorter fat shelf life.

Characteristic volatile compounds of Monastrell wines

Seventy-five percent of the red wines of the Protected Designation of Origin (PDO) Alicante are based on Monastrell grapes. The wine aroma is one of the most important characteristics linked to the quality and consumers’ preferences. Scopus database was used to gather information about the concentrations ranges of the main volatile compounds present in the Monastrell red wines, with their aromatic descriptions and their detection and/or recognition thresholds. Seventeen volatile compounds were identified as those having a significant contribution to this red wine aroma. However, it is important to indicate that there is a need to continue reviewing critically the threshold values (detection and/or recognition) of the main volatile compounds with a "potentially" significant contribution to the odor/aroma/flavor of the Monastrell wines. This information will be essential in preparing reference materials for trained sensory panels calibration for descriptive sensory evaluation of wines.

New alternative to reduce sodium chloride in meat products: Sensory and microbiological evaluation

In this research, the effect of partial replacement of NaCl by Soda-Lo® salt microspheres (25% (W/W), 30% (W/W), and 50% (W/W)) on the sensory and microbiological properties of meat products such as cooked ham, turkey breast and Deli type sausages were evaluated. Content of sodium from these meat products was determined through atomic-flame emission spectroscopy. New formulations of these meat products were evaluated by a sensory trained panel, as well as studied microbiologically (shelf-life and pathogens). Significant reductions of sodium in these meat products were obtained when 50% (W/W) of NaCl was substituted by Soda-Lo®. Sodium reductions of 30.07% (W/W), 21.93% (W/W) and 10% (W/W) in cooked Deli type sausages, ham and turkey breast, respectively, in comparison with controls. Statistically differences significant (p < 0.05) among controls and replaced samples were not detected by trained sensory panelists. Statistically significant differences (p < 0.05) on the behavior of the native microflora and Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes in control and replaced samples for the different meat products were not found. Therefore, it is concluded that partial substitution of NaCl by Soda-Lo® in meat products could be a good alternative to reduce sodium concentrations and offer benefices to the health of consumers.

Neither thermosonication nor cold sonication is better than pasteurization for milk shelf life

High-power, low-frequency ultrasound has been suggested as a novel processing technique with the potential to extend milk shelf life via inactivation of bacteria and spores that survive standard pasteurization. The primary objective of this research was to determine whether short-duration (≤60 s) sonication treatment, in conjunction with pasteurization, can increase shelf life while producing no adverse aroma effect. Skim milk was inoculated with Paenibacillus amylolyticus, a spore-forming, thermotolerant and psychrophilic milk contamination bacterium. Milk was sonicated under 6 selected amplitude and time conditions, except for control. Both cold sonicated (C-S) and thermosonicated (T-S) milk and milk treatments were pasteurized; however, T-S milk was sonicated after pasteurization (72.5 ± 0.3°C; mean ± SD), whereas C-S milk was sonicated at 12.5 ± 5°C (mean ± SD) before pasteurization. Milk was refrigerated up to 50 d and total aerobic counts were enumerated on pasteurized control, C-S, and T-S milk weekly. Neither C-S nor T-S treatments reduced total aerobic counts to an equivalent level as pasteurization alone. Counts in pasteurized controls and C-S milk did not exceed 3.00 log cfu/mL for up to 50 d; counts in T-S milk exceeded 5.00 cfu/mL by d 36. Aroma qualities (cooked, lacks freshness, and rubbery) of 2 T-S treatment intensities [170 µm peak-to-peak (p-p) for 60s and 200 µmp-p for 10 s] and pasteurized controls were evaluated by a trained descriptive sensory panel. No significant differences were observed in cooked or lacks freshness aromas among samples. Only the milk treated with 170 µmp-p for 60 s had significantly higher rubbery aroma on d 1 compared with milk treated with 200 µmp-p for 10 s. Although the sensory effects of T-S on milk may not limit the commercial feasibility of cold sonication or thermosonication, conditions that differ from those used in the present study should be considered in the future. Neither C-S nor T-S were appropriate techniques for reducing bacterial count in fluid milk beyond standard pasteurization and, in fact, increased counts of spore-forming spoilage bacteria.

Sensory characterisation of an Irish PGI bread: Waterford Blaa

Waterford Blaa is an Irish Protected Geographical Indication (PGI) product. To date, no studies have been undertaken to fully characterise Waterford Blaa. The objective of this study was to use a trained sensory panel to determine whether Waterford Blaa could be differentiated from six other bread products utilising Napping, and to create a complete sensory profile for Waterford Blaa using a Quantitative Descriptive Analysis (QDA) style method. When comparing all ten bread products, the experienced trained panel grouped the four Blaa products together using Napping, on the basis of aroma, flavour and texture. A representative sample of breads, along with the Waterford Blaas was used by the panel to develop a QDA-style lexicon and attribute definitions. In addition to the geographic basis for its PGI award, our Napping data demonstrate that Waterford Blaa occupies a separate sensory space from other baked bread products. A complete lexicon was created for Waterford Blaa for created addressing all relevant attributes for this niche product. Rating the Waterford Blaa products using these attribute scales it was possible to differentiate between products produced by each authorised Waterford Blaa producer. This is the first reported characterisation of Waterford Blaa. The sensory specifications identified for each authorised Waterford product provide clear points of differentiation within this market segment and could be of use to the artisan producers in developing individualised marketing strategies going forward.

Dynamic characterization of wine astringency profiles using modified progressive profiling

Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel is temporal and can be separated further into unique textural sub-qualities. Quantitative data on these astringent sub-qualities in wine however are poorly understood. The aim of this study was to characterize the dynamic astringency profiles of 13 Australian commercial red wines and 2 rosés made from 11 grape varieties using modified progressive profiling by a trained sensory panel (n = 8). Seven attributes generated and defined by the panel (overall astringent intensity and 6 sub-qualities: pucker, mouth coat, dry, grippy, adhesive and graininess) were scored at six time periods (each lasting 10 s), with 20 s gap between each time period. Attributes were rated on 15 cm scales with anchors at 10 and 90% and samples were evaluated in duplicate. The wine composition as well as phenolic profiles were determined. Intensities of astringent sub-qualities were correlated with overall intensity, but the sub-quality profiles at a specific evaluation period and the progression of an attribute varied differently depending on the wine. The discrimination of wines at each time interval was dependent on attribute, and the relative importance of each astringent sub-quality varied at different evaluation periods. Correlations between mouthfeel attributes and chemical measures were established. This study demonstrated the utilisation of modified progressive profiling for wine astringency evaluation, providing a tool to capture quantitative data on astringent sub-qualities in wine.

Physicochemical and Descriptive Sensory Analysis of Arkansas-grown Peaches and Nectarines

Understanding how human perception is related to physicochemical attributes strengthens identification of ripeness and marketability parameters for peaches and nectarines [Prunus persica (L.) Batsch]. Six peach and nectarine cultivars (Amoore Sweet, Bowden, Effie, Loring, Souvenirs, and White River) and three advanced breeding selections (A-827, A-850, and A-865) were harvested from trees grown at the University of Arkansas System Division of Agriculture Fruit Breeding Program in Clarksville, AR. Physical and chemical characteristics of the genotypes at harvest were as follows: fruit weight of 134.4 to 330.2 g, firmness of 7.8 to 35.8 N, soluble solids of 7.5% to 14.7%, pH of 3.3 to 4.8, titratable acidity of 0.2% to 1.1%, total sugars of 1.7 to 10.4 g/100 g, and total organic acids of 0.1 to 0.9 g/100 g. Overall, A-865 had the lowest fruit weight (134.0 g) and pH (3.3), and the highest firmness (35.8 N), soluble solids (14.7%), titratable acidity (1.1%), total sugars (10.4 g/100 g), and total organic acids (0.8 g/100 g). ‘White River’ had the largest fruit (330.2 g) and pit (11.06 g). A-850 (63.6) had the highest soluble solids/titratable acidity ratio, and ‘Bowden’ (12.7) had the lowest. A trained descriptive sensory panel (n = 10) was used to create a lexicon for Arkansas-grown fresh-market peaches and nectarines. The panel evaluated the fruit for aroma (n = 4), external appearance (n = 8), internal appearance and pit attributes (n = 6), basic tastes (n = 3), aromatics while eating fruit (n = 5), feeling factors (n = 2), and texture (n = 6). Principal component analysis explained 63.4% of the data variance attributed to texture and acidity. Of all of the physicochemical attributes, firmness had the most significant correlations with the descriptive sensory attributes, followed by fruit weight. Firmness was negatively correlated (r = −0.70 to 0.81) to fruit size, fuzziness, amount of bruises on the flesh, pit size, and moisture release, and positively correlated (r = 0.68–0.84) to sourness, green/unripe aromatics, flesh hardness, flesh crispness, and fibrousness between the teeth. Fruit weight was positively correlated (r = 0.67–0.75) to fruit and pit size, overripe aromatics, and moisture release. Significant correlations between descriptive sensory appearance, basic tastes, aromatics, and texture attributes with physicochemical attributes provide an indication of ripeness and marketability parameters for peaches and nectarines. These descriptive attributes are quality factors that impact consumer purchases and perception of fresh-market peaches and nectarines.

Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine

The chemical profiles and aroma contribution of terpene compounds in Meili grapes and wine were analyzed. Bound terpene compounds were extracted using methanol, purified using Amberlite XAD-2 resin, concentrated in methanol/ethyl acetate, and enzymatically hydrolyzed to release aglycones. Free terpene compounds were identified using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC–MS). Wine aroma characteristics were quantified by a trained sensory panel. Seventeen terpene glycosides were quantified in grapes and wines as pentosyl-glucopyranoside, the content of which ranged from 804 to 836 μg/kg, and from 155 to 192 μg/L, respectively. Eight free terpenes were present in wines with their content ranging from 40.1 to 59.7 μg/L. Linalool was abundant both in bound and free terpenes, and mathematical regression revealed that terpenes, especially linalool (contribution efficient > 0.4), contributed heavily to Meili wine aroma. Finally, a molecular rearrangement scheme based on linalool was proposed in Meili grape and wine.

Changes in the quality parameters, bioactive compounds and volatiles of two table grape varieties (Vitis vinifera L. cv Muscat de Hambourg and Alphonse Lavallée) during storage

In this study, some quality parameters (dry matter, mean weight, soluble solids, titratable acidity, sugars, organic acids), the levels of bioactive compounds (vitamin C and E, carotenoids, polyphenolics) as well as those of volatiles have been determined during two successive years in two black table grape cultivars, ‘Muscat de Hambourg’ and ‘Alphonse Lavallee’, stored up to 4 weeks at 1 °C. The descriptive sensory analyses of the samples by a trained panel were also performed. During storage, most of quality parameters (dry matter, mean berries weight, soluble solids content, titratable acidity, sucrose, fructose, and organic acids) were not affected by storage in both cultivars, while the levels of glucose significantly decreased. Regarding bioactive compounds, the levels of carotenoids, tocopherols, and polyphenolics remained almost unchanged, whereas those of vitamin C decreased. Although the levels of linalool drastically decreased with storage in Muscat samples, the trained sensory panel observed no significant difference for the descriptor “aroma intensity”. All these results show that the overall quality (organoleptic, sensory, nutritive and functional) of the two traditional French cultivars, ‘Muscat de Hambourg’ and ‘Alphonse Lavallee’, is globally maintained for up to 4 weeks under standard commercial storage conditions.

UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine

UV-C was investigated to inactivate microorganisms in grape must. The aim was to evaluate the effect of UV-C on wine-related yeasts under winery conditions, to investigate the toxicological potential and to analyze the effects on chemical and sensory wine properties. Metschnikowia pulcherrima showed the highest UV-C tolerance, Saccharomyces cerevisiae the lowest. With an initial cell count of 106 cfu/mL, M. pulcherrima required a UV-C dose of >1.2 kJ/L, S. cerevisiae <0.8 kJ/L for inactivation. Inactivation efficacy decreased with higher must turbidity (26.7–144.5 NTU), optical density and degree of microbial load (104–108 cfu/mL) suggesting a shadowing effect of individual microbes. UV-C treatment did not impact mutagenicity as tested by the Ames test. A decrease in dissolved oxygen and caftaric acid content indicated oxidative reactions. UV-C induced color bleaching (ΔE: 0–13) was also observed indicating a degradation of colored pigments. GC × GC–MS analysis revealed a decrease of β-damascenone and linalool content in wines made from UV-C treated must. Descriptive analysis by a trained sensory panel showed that off-flavors did not occur at doses that were relevant for microbial inactivation (between 1.0 and 3.0 kJ/L). UV-C treatment is a non-thermal processing technique for the preservation of food. In this study, the applicability of UV-C treatment for the inactivation of spoilage yeast in grape must was demonstrated in pilot scale. The treatment provided sufficient microbial inactivation without having toxicological impact as examined by the Ames test and without causing off-flavor formation in the wines using relevant doses.

Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

The objective of this study was to evaluate the effects of increased pork hot carcass weight on loin quality and palatability of top loin chops. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: A light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119.1 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavyweight group (HVY; 124.4 and greater). Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory panels, or trained sensory panels. Chops from the HVY group were rated as more (P &lt; 0.05) tender compared to chops from the LT carcasses. Additionally, chops from the HVY weight group had greater (P &lt; 0.05) consumer overall like ratings compared to chops from both the LT and MLT groups. Carcass weight did not affect (P &gt; 0.05) consumer flavor liking ratings. Hot carcass weight treatment did not contribute (P &gt; 0.05) to the percentage of chops rated acceptable for flavor and overall liking. The greatest (P &lt; 0.05) percentage of samples were rated acceptable for juiciness for chops from the HVY weight group, and the lowest (P &lt; 0.05) percentage of acceptable ratings for tenderness were for chops from the LT weight group. Both initial and sustained juiciness from MHVY carcasses were rated as more (P &lt; 0.05) juicy compared to chops from both MLT and LT carcasses by trained sensory panelists. Additionally, chops from the LT carcasses had the lowest (P &lt; 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P &gt; 0.05), with greater (P &lt; 0.05) overall tenderness ratings compared to chops from LT carcasses. These results indicate chops from heavier weight carcasses may have improved tenderness and juiciness compared to chops from lighter carcasses.

Evaluation of Pearl Millet With and Without Soybean Hull Supplementation for Forage-Finished Beef Production Systems

ObjectivesThe objective of this research was to evaluate pearl millet, a warm-season annual grass, with and without soybean hull supplementation for forage-finished beef production systems in the Southeast.Materials and MethodsEach year, 32 Angus-crossbred steers (339 ± 40 kg) were randomly assigned to one of four finishing treatments. Treatments were arranged in a 2 × 2 factorial and included two varieties of pearl millet, ‘Tifleaf 3’ (PM) and ‘Exceed’ brown mid-rib (BMR), and two levels of soybean hull supplementation, 0 and 0.75% of body weight d–1. Steers were on treatments for 90 and 84 d during the summers of 2017 and 2018, respectively, at the University of Georgia Department of Animal and Dairy Science Beef Research Unit located near Eatonton, GA. Shrunk weights were taken at initiation and termination of the finishing period and average daily gains (ADG) were calculated. At the end of the finishing period, steers were harvested under USDA inspection and carcass data was collected 24 h postmortem from the right side of each carcass. Striploins were then removed from the right side, vacuum packed, and allowed to age for 21 d prior to fabrication. Striploins were fabricated into 2.54-cm steaks and allocated to meats proximate (n = 1), 0 through 7 d of simulated shelf life (n = 8), trained sensory panel (n = 2), and instrumental tenderness analyses (n = 2). All data were analyzed using PROC GLIMMIX in SAS v. 9.4.ResultsSupplementation increased ADG over forage alone (P 0.05), instrumental tenderness as measured by Warner-Bratzler shear force (P = 0.94), initial and sustained tenderness (P = 0.66 and P = 0.29, respectively), beef and off-flavor intensities (P = 0.83 and P = 0.36, respectively), or juiciness (P = 0.54) as measured by a trained sensory panel. No treatment differences (P > 0.05) were observed for lipid oxidation or color change (Delta E) within any day of simulated shelf life. Calculated values for hue, chroma, and redness were unaffected (P > 0.05) by treatment within day of simulated shelf life.ConclusionResults indicate pearl millet is a viable forage option for forage-finished beef systems and soybean hull supplementation improves animal performance over forage alone with minimal impacts on carcass characteristics, meat quality, and shelf life.

Comparing Heat Shock Proteins in Angus and Brahman Cattle and their Effect On Tenderness

ObjectivesHeat shock proteins (HSP) are biomarkers of stress and perform chaperoning functions to fold, unfold, and refold proteins after heat stress. Brahman are more heat tolerant than Angus, while Angus beef has been associated with greater palatability than Brahman. The objectives were to determine if HSP content in the longissimus lumborum differs between Angus and Brahman and examine how HSP content relates to the eating quality of beef.Materials and MethodsAngus and Brahman steers (n = 12 per breed) were finished during summer in Florida and harvested at approximately 17 mo of age. Samples of longissimus lumborum were collected at 1 h after exsanguination and were immediately immersed in liquid nitrogen. Samples were then pulverized, diluted in extraction buffer, and homogenized. The protein samples were assayed to assess protein concentration and subsequently diluted to equal concentrations for loading into acrylamide gels. Proteins were separated by gel electrophoresis, and western blotting was used to evaluate content of aβ-crystallin, HSP27, HSP60, HSP70, and HSP90. Target bands were detected and quantified using LI-COR Odyssey and target signal was normalized to total protein stain. Tenderness was evaluated in 14d-aged steaks using Warner-Bratzler shear force (WBSF) and a trained sensory panel. Data were analyzed using one-way ANOVA and Pearson correlations were conducted for content of HSPs and objective and subjective tenderness.ResultsHSP27, HSP60, and HSP70 did not differ between breeds (P > 0.05); however, HSP90 and aβ-crystallin were greater (P = 0.005) in the longissimus lumborum of Angus compared to Brahman. Even though WBSF did not differ (P = 0.29) between breeds, breed affected (P < 0.0001) sensory tenderness. Content of aβ-crystallin was associated with sensory tenderness (r2 = 0.52, P = 0.0098).ConclusionLongissimus dorsi from the Angus were contained more aβ-crystallin and HSP90 than Brahman. Elevated concentrations of both aβ-crystallin and HSP90 could be breed related or may have been influenced by the season they were harvested. While WBSF was not affected by breed, panelists rated Angus steaks as more tender after aging for 14d. Content of aβ-crystallin is associated with tenderness; however further work is necessary to determine if this small HSP affects proteolysis.