Visual Color Scores Research Articles

133 The effect of sire lines and endpoint cooking temperature on consumer eating experience and visual appeal in pork loin chops

Abstract Prior research and public perception of pork suggest breed influence visual characteristics like color and size and palatability traits like tenderness and flavor of pork chops. Therefore, the objective of this study was to assess consumer perception of visual appeal and palatability of pork loin chops from three sire lines cooked to two different degrees of doneness (DOD). Boneless pork loins from three sire lines (Duroc, Berkshire, and Synthetic) were aged to 14 d post-mortem. Loin quality was then measured, and 2.54-cm chops were frozen from each loin. Chops from each sire line were overwrap-packaged in sets of two and displayed in a retail case with two representative packages per sire line. Panelists rated each package for color, marbling, and size on a just about right (JAR) scale and then indicated their overall liking of each package. Chops from each sire line were cooked to either 63°C or 71°C, cut into 1-cm cubes and two samples from each chop were served to each consumer. Panelists rated 6 samples, each sire line and DOD, for tenderness, flavor, and juiciness on a JAR scale and then rated overall liking. Data were analyzed as a randomized complete block design (RCBD) in SAS 9.4 with panelist age range serving as an influence effect for all panel data. Berkshire chops did not differ (P > 0.08) in redness from other chops, but required 0.13 kg less force to shear, and had a 16.23 cm2 smaller LEA compared with Synthetic and Duroc chops (P < 0.02). Duroc chops had the greatest marbling (P < 0.04) but did not differ in visual color score from other treatments (P > 0.10). There were no differences in consumer visual evaluations (P > 0.45), with traits from all sire lines averaging between 43 and 57 (JAR = 50). Sire line also did not alter visual liking (P = 0.94). There were tendencies for interactions (P > 0.09) between DOD and sire line for consumer sensory evaluation. In general, consumers rated Berkshire chops cooked to 63°C more favorably than other sire line and DOD combinations. Consumers rated chops with different DOD similarly for tenderness and flavor, but tended to score juiciness of chops cooked to 63°C closer to JAR (P = 0.07). Duroc chops were the least tender and least acceptable (P < 0.05). Berkshire chops were juicer than Duroc and Synthetic chops (P < 0.02). Overall, consumers scored all chops between 3.1 and 12.3 units below the JAR line (100-unit scale) regardless of sire line or DOD for tenderness, juiciness, and flavor with overall acceptability within 10 units of neither like nor dislike, which may be indicative of consumers general negative perceptions of pork loin chops.

Assessment of turf quality in Paspalum vaginatum Sw. accessions of Sumatra, Java, and Bali (Indonesia) with clay and amended sand growing media

Abstract. Rahayu, Ariyanto DP, Usrotin AH, Hatami FR, Mo YG. 2023. Assessment of turf quality in Paspalum vaginatum Sw. accessions of Sumatra, Java, and Bali (Indonesia) with clay and amended sand growing media. Biodiversitas 24: 1650-1658. Seashore paspalum (Paspalum vaginatum Sw.) is a selected turfgrass species in the FIFA football world cup Qatar 2022. The choice considers its turf quality, growth habit, quick recovery from damage, tolerance in warm conditions, and low water consumption. Since the breeding program of seashore paspalum worldwide still needs to be improved and is yet to start in Indonesia, we suppose that in the future, seashore paspalum will become a favorite turfgrass industry. Previous studies showed that Indonesia has many accessions to the germplasm of seashore paspalum. This study aimed to find superior mother lines of Indonesian germplasm accession by select of visual and functional quality using clay soil of vertisol and vertisol-amended sand as growing media for quality evaluation. This study was a wild-type collection followed by a plot experiment using Randomized Complete Block Design. In this experiment, the control was using a commercialized cultivar. Seashore paspalum accessions were collected from Java, Bali, and Sumatra Indonesian islands. Observation of variables were visual qualities, i.e., tiller density, color, leaf texture, uniformity, and functional quality, i.e., surface covering, recoverability, clippings dry weight, root length, root dry weight. The National Turfgrass Evaluation Program (NTEP) rated those qualities by scoring. The quality index of turfgrass used a rating score formulated from a visual and functional quality score. The data were analyzed using DMRT and T-test. Results showed that growing paspalum in clay-amended sand media showed a better recovery rate than the accessions grown in vertisol media. Mowing the grass can reduce plant height and leaf texture, and increases the clipping dry weight. Sand amendment to vertisol soil can improve the seashore paspalum visual qualities, i.e., leaf texture, tiller density, color score, and functional quality, such as root length. Seashore paspalum accessions vary in quality, i.e., visual and functional. Native accessions have a better recovery rate, higher tiller density, and uniformity than the control but a higher clipping yield. Bogor accession had faster soil surface coverage, Siak accession had a high recovery rate. Rumbei accession was the highest clipping dry weight, fast land cover, and high root dry weight. The accessions of Siak and Rumbei have higher quality index than the control after mowing. Siak accession performed better in vertisol, whereas Rumbei accession performed better in vertisol-amended sand. The performance of Rumbai and Siak accessions showed that seashore paspalum from Sumatra has better characteristics than Java and Bali and is promising for further cultivar development.

Interrelationships Between Visual and Instrumental Measures of Ground Beef Color

Two experiments were conducted to understand the interrelationship among visual color score, Farnsworth-Munsell values, instrumental meat color measurements, and their impact on beef color evaluation. In experiment 1, L*, a*, and b* values and various reflectance traits of the Farnsworth-Munsell 100-Hue Test tiles were measured.Incremental changes of the tiles were used to predict changes in a* values and other color variables that can be seen by a trained visual panel. Regression analysis suggests that trained panelists that pass the Farnsworth-Munsell Hue Test can discriminate a change of 0.95 in a*, 0.9 in b*, and 2.54 in hue angle values when Illuminant A is used. In experiment 2, ground beef was assigned randomly to one of 36 combinations of 3 storage temperatures, 4 storage times, and 3 display temperatures to create a variety of surface colors. A 10% change in ground beef metmyoglobin content corresponded to 3.2 units of a* (R2=0.95). Of all the instrumental measurements, a* (r=−0.97) and chroma (r=−0.97) best represented the red color intensity that panelists saw on the surface of ground beef. Significant surface discoloration occurred at 37.1% metmyoglobin and an a* value of 25.4 (with Illuminant A). Using a 5-point visual lean color scale,the change required in a* value for a unit change visual color score was 4.6. In conclusion, a* and chroma are highly related to visual color scores and changes in metmyoglobin, and a change in a* of 0.95 can be observed by visual panelists that have passed the Farnsworth-Munsell test.

Sampling Adipose and Muscle Tissue following Post-Harvest Scalding Does Not Affect RNA Integrity or Real-Time PCR Results in Market Weight Yorkshire Pigs.

Improving production efficiency while enhancing pork quality is pivotal for strengthening sustainable pork production. Being able to study both gene expression and indices of pork quality from the same anatomical location of an individual animal would better enable research conducted to study relationships between animal growth and carcass merit. To facilitate gene expression studies, adipose and muscle tissue samples are often collected immediately following exsanguination to maximize RNA integrity, which is a primary determinant of the sensitivity of RNA-based assays, such as real-time PCR. However, collecting soft tissue samples requires cutting through the hide or skin. This leaves the underlying tissue exposed during scalding, poses possible food safety issues, and potentially confounds pork quality measures. To overcome these limitations, the effect of tissue sample timing post-harvest on RNA integrity, real-time PCR results, and pork quality measurements was investigated by sampling subcutaneous adipose tissue and longissimus thoracis et lumborum muscle immediately following either exsanguination, scalding, or chilling. Sampling time did not affect RNA quality, as determined by the RNA integrity number of RNA samples purified from either adipose (RIN; p > 0.54) or muscle tissue (p > 0.43). Likewise, the sampling time did not influence the results of real-time PCR analysis of gene expression when comparing RNA samples prepared from adipose or muscle tissue immediately following either exsanguination or scalding (p > 0.92). However, sampling tissue prior to scalding resulted in a greater visual color score (p < 0.001) and lesser L* (p < 0.001) and b* (p < 0.001) values without impacting the 24 h pH (p < 0.41). These results suggested that if both RNA-based assays and meat quality endpoints are to be performed at the same anatomical location on an animal, tissue sampling to facilitate RNA-based assays should occur at a time point immediately following scalding. These findings demonstrated that sampling of adipose and muscle tissue can be delayed until after scalding/dehairing without decreasing the RNA integrity or altering the results of real-time PCR assays, while doing so was associated with little impact on measures of pork quality.

Increasing dietary levels of the n-3 long-chain PUFA, EPA and DHA, improves the growth, welfare, robustness and fillet quality of Atlantic salmon in sea cages.

The present study evaluated the effects of increasing the dietary levels of EPA and DHA in Atlantic salmon (Salmo salar) reared in sea cages, in terms of growth performance, welfare, robustness and overall quality. Fish with an average starting weight of 275 g were fed one of four different diets containing 10, 13, 16 and 35 g/kg of EPA and DHA (designated as 1·0, 1·3, 1·6 and 3·5 % EPA and DHA) until they reached approximately 5 kg. The 3·5 % EPA and DHA diet showed a significantly beneficial effect on growth performance and fillet quality compared with all other diets, particularly the 1 % EPA and DHA diet. Fish fed the diet containing 3·5 % EPA and DHA showed 400-600 g higher final weights, improved internal organ health scores and external welfare indicators, better fillet quality in terms of higher visual colour score and lower occurrence of dark spots and higher EPA and DHA content in tissues at the end of the feeding trial. Moreover, fish fed the 3·5 % EPA and DHA diet showed lower mortality during a naturally occurring cardiomyopathy syndrome outbreak, although this did not reach statistical significance. Altogether, our findings emphasise the importance of dietary EPA and DHA to maintain good growth, robustness, welfare and fillet quality of Atlantic salmon reared in sea cages.

Effect of stunning methods on quality of rabbit carcass and meat

This study was carried out to evaluate the effect of different stunning methods on the physicochemical and sensory characteristics of rabbit carcass and meat. Thirty six mature rabbits of mixed breeds and sexes with average weight of 1.5 – 2.0kg were used. The rabbits were randomly assigned to four experimental treatments (T1-T4); T1 represented No stunning (control), T2 = Electrical stunning, T3 = Gas stunning and T4 = Mechanical stunning. Each treatment was replicated thrice and the experiment was arranged on completely randomized design. The rabbits were bled after stunning, dressed conventionally and chilled at 40C for 24 hours. Thereafter the were dissected into 2 halves and fabricated into primal cuts. Carcass characteristics as well as physical, chemical and sensory properties of the rabbit meat were determined. The results showed that carcasses of rabbits stunned with gas gave higher (P&lt;0.05) blood loss and lower (P&lt;0.05) chilling loss. Also visual colour score, cooking yield, protein, nitrogen free extract, cooked meat colour, flavour, texture and overall acceptability were higher (P&lt;0.05), while cooking loss, thermal shortening, drip loss, moisture and pH were lower (P&lt;0.05) in meat from rabbits stunned with gas compared with meat from other treatments. Gas stunning was therefore, recommended since it favoured most of physicochemical and sensory characteristics of both carcass and meat of differently stunned rabbits in this study.

Effect of porcine reproductive and respiratory syndrome virus infection and soy isoflavone supplementation on carcass cutability and meat quality of pigs

The objective was to evaluate the effects of porcine reproductive and respiratory syndrome virus (PRRSV) infection and dietary soy isoflavone (ISF) supplementation on carcass cutability and meat quality of commercial pigs. Barrows (21 d of age) were randomly allotted to experimental treatments that were maintained throughout the study: noninfected pigs received an ISF-devoid control diet (CON, n = 22) and infected pigs received either the control diet (PRRSV-CON, n = 20) or that supplemented with total ISF in excess of 1,500 mg/kg (PRRSV-ISF, n = 25). Pigs were penned by treatment, with six pigs within a pen. Following a 7-d adaptation, weanling pigs were inoculated once intranasally with either a sham-control (phosphate buffered saline [PBS]) or live PRRSV (1 × 105 tissue culture infective dose [TCID]50/mL, strain NADC20). Pigs were maintained on experimental diets for 166 d after inoculation and then slaughtered (192 or 194 d of age; approximately 120 kg body weight [BW]). At 1-d postmortem, left sides were separated between the 10th and 11th rib for the determination of loin eye area (LEA), backfat (BF) thickness, and loin quality (ultimate pH, instrumental color, drip loss, visual color, marbling, and firmness). Loin chops were aged 14 d postmortem prior to Warner-Bratzler shear force (WBSF) determination. Belly width, length, thickness, and flop distance were determined. Data were analyzed as a one-way ANOVA with pig as the experimental unit. Carcass yield, LEA, BF, and estimated lean percentage did not differ (P > 0.26) among treatments. Loins from CON pigs had increased ultimate pH (P = 0.01), reduced L* scores (P = 0.005) coupled with darker visual color scores (P = 0.004), were firmer (P < 0.0001), and exhibited reduced drip loss (P = 0.01) compared with PRRSV-CON and PRRSV-ISF pigs. However, WBSF did not differ (P = 0.51) among treatments after 14 d of aging. Bellies from CON pigs were more firm compared with bellies from PRRSV-CON and ISF pigs (P < 0.01). These data suggest PRRSV infection did not alter carcass characteristics but may have marginally reduced loin and belly quality. Supplementation with dietary soy isoflavones did nothing to mitigate the detrimental effects of PRRSV infection.

Contribution of Protein Degradation and Sarcomere Length to Aged Pork Loin Warner-Bratzler Shear Force

ObjectivesPostmortem aging of fresh pork loins improves tenderness through protein degradation. Sarcomere length (SL) of postmortem muscle can vary between animals, and this could impact access and efficacy of proteinases to degrade proteins within, but not outside of the myofibril. The relationship between SL and protein degradation is not well documented in pork. Therefore, the objective of this experiment was to compare protein degradation of troponin-T with desmin and SL in aged pork loins over 21d.Materials and MethodsPaired sides of fresh pork loins (n = 20) were collected 1 d postmortem. Criteria for inclusion in the study were a pH between 5.85 and 6.10 and a visual color score (NPPC) between 3 and 4. Eight loin chops (2.54 cm) containing only the longissimus muscle were fabricated. Two chops from each pair of loins were aged for 1, 8, 14 or 21 d and immediately evaluated. After aging, chops were cooked to 68°C and Warner-Bratzler shear force (WBSF) was measured. Whole muscle proteins were solubilized from samples at each aging period (10mM sodium phosphate, pH 7.0 and 2% wt/vol sodium dodecyl sulfate). Abundance of degraded troponin-T (30 kDa) and intact desmin (55 kDa) in the whole muscle sample was determined by immunoblotting. Abundance of troponin-T degradation product and intact desmin was normalized by a reference sample on each gel. A helium-neon laser diffraction method was used to determine SL (total of 36 SL per sample were recorded). The distance between primary diffraction bands was used to calculate SL. Correlation coefficients were determined using PROC CORR of SAS 9.4 and significance determined by P &lt; 0.05.ResultsOverall and across all days aging, SL was not strongly correlated to intact desmin (r = –0.198; P = 0.07) or troponin-T degradation (r = 0.236; P = 0.04). Troponin-T degradation was not detected at d1 in any samples but overall and across all days was highly correlated with WBSF (r = –0.671; P &lt; 0.01)). Intact desmin was correlated with WBSF (r = 0.661; P &lt; 0.01). Across all samples, SL was correlated with WBSF (r = –0.445; P &lt; 0.01). Intact desmin and troponin-T degradation were correlated (r = –0.818; P &lt; 0.01).Correlations within day of aging revealed that protein degradation was not significantly correlated with WBSF at d 1. In contrast, troponin-T degradation was correlated (P &lt; 0.01) with WBSF at 8, 14, 21 d postmortem (r = –0.733, –0.641, and –0.772, respectively). Similarly, intact desmin was correlated (P &lt; 0.01) with WBSF at 8, 14, and 21 d postmortem (r = 0.447, 0.553, and 0.824, respectively). SL was correlated (P &lt; 0.01) with WBSF at each d postmortem (r = –0.445, –0.562, –0.714, and –0.512, respectively).ConclusionThe correlation results suggest that SL is consistently correlated with WBSF across aging periods and is more strongly correlated with WBSF early postmortem than protein degradation. After aging, troponin-T degradation and intact desmin demonstrate greater correlations with WBSF than SL. Finally, SL correlation to troponin-T and desmin were generally similar and not strong, suggesting that SL does not affect the efficacy of proteinases to degrade proteins within the myofibril differently than extra-myofibrillar proteins.

74 Effects of dietary soy isoflavone supplementation on carcass cutability and meat quality of pigs infected with porcine reproductive and respiratory virus

Abstract The objective was to evaluate the effects of porcine respiratory and reproductive syndrome virus (PRRSV) infection and dietary soy isoflavone supplementation on carcass cutability and meat quality of commercial pigs. Barrows were randomly allotted to experimental treatments that were maintained throughout the study: non-infected pigs received an isoflavone-devoid control diet (NC, n = 22), and infected pigs received either the control diet (PC, n = 20) or that supplemented with total ISF in excess of 1,600 mg/kg (ISF, n = 25). Following a 7-d adaptation, weanling pigs were inoculated intranasally with either a sham-control (PBS) or live PRRSV (1×105 TCID50/mL, strain NADC20). At 1 d postmortem (192–194 days of age; approximately 120kg BW), left sides were separated between the 10th and 11th rib for determination of loin eye area (LEA), backfat thickness (BF), and loin quality (ultimate pH, instrumental color, drip loss, visual color, marbling, and firmness). Loin chops were aged 14 d postmortem prior to Warner-Bratzler shear force (WBSF) determination. Belly width, length, thickness, and flop distance were determined. Data were analyzed as a one-way ANOVA with a model including effects of PRRSV status and dietary treatment, and also with single-df pre-determined contrasts to compare NC and PC (infection status) and PC and ISF (ISF effect within infected pigs). Carcass yield, LEA, BF, and estimated lean percentage did not differ (P &gt; 0.26) among treatments. Loins from NC pigs had increased ultimate pH (P = 0.01), reduced L* scores (P = 0.005) coupled with darker visual color scores (P = 0.004), were firmer (P &lt; 0.0001), and reduced drip loss (P = 0.01) compared with PC and ISF pigs. However, WBSF did not differ (P = 0.51) among treatments after 14 d of aging. Bellies from NC pigs were more firm compared with bellies from PC and ISF pigs (P &lt; 0.01). These data suggest PRRSV infection and soy isoflavone supplementation do not alter carcass characteristics but may marginally reduce loin and belly quality.

Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH.

The objective was to determine the effect of "quality grade" (combination of visual color and marbling) or ultimate pH on consumer eating experience of pork chops cooked to different final internal temperatures. The hypothesis was that consumers would rate a greater percentage of pork chops as acceptable when graded "choice," had a greater ultimate pH, or when cooked to 63 °C compared with chops graded "standard," had a lesser ultimate pH, or when cooked to 71 or 82 °C. Consumers (264 total) were served chops in 1 of 2 experiments. Chops in Exp. 1 were classified as "choice" when NPPC visual color score ≥3 and visual marbling score was ≥2 or "standard" when NPPC scores did not meet the qualifications for "choice" and were cooked to either 63 or 71 °C. Chops in Exp. 2 were categorized as high pH (5.88 to 6.23) or low pH (5.36 to 5.56) and cooked to 63, 71, or 82 °C. Chops were cooked with a sous-vide device (ANOVA Precision Cooker, Anova Applied Electronics, San Francisco, CA) in a water bath. Consumers used a 9-point Likert-type score system where scores 1 through 3 were considered not tender, not juicy, not flavorful, or unacceptable. Scores 4 through 6 were consider neutral for tenderness, juiciness, flavor, and overall acceptability. Scores 7 through 9 were considered tender, juicy, flavorful, and acceptable. Data were organized as a percentage of responses and analyzed using the GLIMMIX procedure of SAS for both experiments with models including treatment (quality grade, ultimate pH, and final internal temperature) and all interactions. Quality grade did not affect (P ≥ 0.30) consumer ratings for any sensory trait. More (P < 0.01) consumers rated chops with a high pH (36.07%) as juicy compared with chops with a low pH (24.29%), but pH category did not alter (P ≥ 0.13) perceptions for tenderness, flavor, or overall acceptability. In both studies, a greater (P < 0.001) percentage of consumers rated chops cooked to 63 °C as acceptable compared with chops cooked to 71 °C. Therefore, internal cooking temperature has a greater impact on consumer eating experience than "quality grade" or ultimate pH.

Retail stability of three beef muscles from grass-, legume-, and feedlot-finished cattle.

This study aimed to determine the influence of finishing diet on beef appearance and lipid oxidation of three beef muscles. A total of 18 Angus steers were selected from three diet treatments: grass-finished (USUGrass), legume-finished (USUBFT), and grain-finished (USUGrain). After processing, longissimus thoracis (LT), triceps brachii (TB), and gluteus medius (GM) steaks were evaluated over a 7-d display period. A muscle × diet interaction was observed for instrumental lightness (L*) and redness (a*) (P ≤ 0.001). Within each combination, USUGrass was considered darker with lower (P < 0.05) L* compared with USUGrain. For USUBFT, L* was similar to USUGrain for the TB and LT, while the L* of USUBFT and USUGrain GM differed (P < 0.05). In terms of redness, LT a* values were elevated (P < 0.05) in USUGrass compared with USUBFT and USUGrain. For GM steaks, a* of USUBFT and USUGrass were each greater (P < 0.05) than USUGrain. Surface a* of TB steaks were greatest (P < 0.05) for USUGrass followed by USUBFT, and with USUGrain, being lowest (P < 0.05). An overall increase in L* was observed throughout display dependent on diet (P = 0.013). During display, USUGrain steaks had the greatest (P < 0.05) L* followed by USUBFT and USUGrass. Additionally, a day × muscle interaction was observed for a* (P = 0.009). Initially, TB steaks had the greatest (P < 0.05) a* values. However, at day 3, a* values were similar (P > 0.05) among muscles. Visual color scores were in agreement with loss of redness (a*) during display, dependent on diet and muscle type (P < 0.001). Similarly, a day × diet × muscle interaction was observed for visual discoloration (P < 0.001). Day and diet interacted to influence thiobarbituric acid reactive substances (TBARS) (P < 0.001). Initial values did not differ (P > 0.05) between USUGrain and USUBFT; however, USUGrass had lower initial (P < 0.05) TBARS than both USUGrain and USUBFT. At days 3 and 7, TBARS were greatest (P < 0.05) in USUGrain steaks, followed by USUBFT, which was greater (P < 0.05) than USUGrass. A diet × muscle interaction was observed for 10 volatile compounds originating from lipid degradation (P ≤ 0.013). These compounds were less (P < 0.05) abundant in USUGrass compared to TB or GM of USUGrain. This study determined grass-finished beef to have a darker more red color and less lipid oxidation in multiple muscles. Possible mechanisms for this may include an increase in endogenous antioxidants in grass-finished beef.

Influence of Postmortem Aging of Fresh Pork Loin on Instrumental Tenderness and Abundance of a Soluble Desmin Degradation Product

ObjectivesIt is well understood that aging fresh pork loins will improve tenderness. The explanation for this phenomenon is degradation of myofibrillar, cytoskeletal, and intermediate filament proteins by endogenous proteolytic enzymes. Recently, the abundance of a desmin fragment in the sarcoplasmic fraction of aged pork has been linked to differences in pork tenderness. The objective of this experiment was to document the abundance of this desmin degradation product in the sarcoplasmic fraction during aging of fresh pork loin and determine its relationship to fresh pork tenderness.Materials and MethodsLoins (n = 20) were collected 1 d postmortem at a commercial processing facility. Criteria for inclusion in the study was an average pH between 5.70 and 5.85 and a visual color score (National Pork Board) between 3 and 4. Two loin chops containing only the longissimus muscle (2.54 cm and adjacent 1 cm chop) from each loin were aged 1, 3, 7, or 14 d. Upon completion of aging, 2.54 cm chops (never frozen) were used to determine Hunter L, a, b, pH, color scores, and marbling scores. These chops were then cooked to 68°C and evaluated for cook loss and star probe (kg). The 1 cm thick chops were frozen and homogenized in liquid nitrogen at the end of each aging period. Proteins were fractionated to isolate proteins soluble in a low ionic strength buffer (40 mM Tris, 1 mM EDTA, pH 8.0). Abundance of a desmin degradation product (34 kDa) in the sarcoplasmic fraction was determined by immunoblotting and normalized to the abundance of a reference sample on each gel. Data were analyzed with a fixed effect of days of aging, and a random effect of loin. Pearson correlations for the quality variables were calculated.ResultsStar probe values declined with aging (7.9 kg, 6.4 kg, 5.6 kg, and 5.1 kg after aging 1, 3, 7, and 14 d respectively). Each aging period showed a significant decline in star probe (P < 0.05). The abundance of the desmin degradation product in the sarcoplasmic fraction significantly increased between 1, 3, and 7 d aging (P < 0.01). No difference in desmin fragment abundance was observed in a comparison of samples aged 7 and 14 d. Across all days of aging, star probe was positively correlated with cook loss (r = 0.59), and weakly correlated with pH measured on the day of aging (r = 0.29). Across all aging periods, desmin degradation product abundance was significantly negatively correlated (r = –0.49) with star probe values. Abundance of the desmin degradation product in the sarcoplasmic fraction measured after aging 1 d postmortem was significantly negatively correlated with star probe measured 3,7, and 14 d postmortem (r = –0.46, –0.44, and –0.45 respectively). Presence of soluble desmin in early postmortem pork may aid in predicting pork loin tenderness after aging.ConclusionTherefore, results of this study demonstrate promise of using the abundance of a desmin degradation product in the sarcoplasmic fraction of early postmortem pork to predict fresh pork tenderness.

Effects of Dry-Aging on Color and Oxidation Stabilities of Beef Loins

ObjectivesDry-aging is a traditional process to store whole carcasses or unpackaged primals/sub-primals under a controlled environment. Due to its known positive impacts on palatability attributes, dry-aging has been typically practiced in local meat processors or small meat purveyors for upscale butcher shops and/or gourmet restaurants. While there is an increasing demand from local consumers to purchase dry-aged beef from a retail market, there is little information on how dry-aging affects color and oxidation stabilities of beef muscles. Therefore, the objective of this study was to evaluate the effect of dry-aging on color and oxidation stabilities of beef loins. To measure the objectives, the conventional dry-aging (DA) of sub-primal loins was compared with two other aging methods– vacuum packaged wet-aging (WA) and dry-aging in a high water permeable bag (DAW).Materials and MethodsPaired beef loins (M. longissimus lumborum) from 9 beef carcasses were obtained at 7 d postmortem, cut into two sections, and assigned to three different aging methods (DA, WA, or DAW) for 28 d at 2°C and 78% relative humidity. After aging, initial trimming of dried surface was made. Then, one steak (2.54 cm thick) was cut from each aged section, overwrapped with PVC film, and displayed for 7 d under a simulated display condition. Instrumental and visual color evaluations were performed during 7 d of display. The 2-thiobarbituric acid reactive substances (TBARS) and heme/non-heme iron contents were measured for 0 and 7 d of samples. The experimental design was a balanced incomplete block design with three aging methods allocated to the loin sections from 9 beef carcasses in a saturated arrangement (n = 12; 9 carcasses × 2 loins × 2 sections = 36 sections for 3 treatments). All data were analyzed using the PROC MIXED procedure of SAS (SAS Inst. Inc., Cary, NC), and least squares means for all traits were separated (F test, P < 0.05) by using least significant differences generated by the PDIFF option.ResultsDAW beef loin steaks exhibited the most rapid decreases in CIE a* (redness) and visual lean color scores, and sharp increases in hue angle and visual discoloration scores during 7 d of retail display. Conversely, beef steaks from WA and DA treatments showed similar hue angle values during display (P > 0.05), although a slightly higher visual discoloration was observed in DA steaks compared to WA at d 7 (P < 0.05). The TBARS values were affected by different aging types (P < 0.05), where DAW showed the highest accumulation of lipid oxidation followed by DA and WA at the end of display. The heme and non-heme iron contents were not affected by either aging types or display time (P > 0.05).ConclusionThe results from this current study found that dry-aging in a high water permeable bag resulted in the most rapid discoloration and accelerated lipid oxidation during retail display. Steaks from the conventionally dry-aged beef loins seem to have similar color and lipid oxidation stabilities compared to the wet-aged beef counterpart at least up to 5 d of retail display. This observation indicates that steaks from dry-aged beef loins can be likely merchandised in the retail consumer level, once the proper initial trimmings are made. Further studies determining pro-oxidant factors of DAW causing more lipid oxidation and discoloration compared to DA and WA should be warranted.

Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight

Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P&gt;0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P aQuality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P&gt;0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH24h, CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.

Optimization of pretreatment and evaluation of quality of jackfruit (Artocarpus heterophyllus) bulb crisps developed using combination drying

The effects of pre-treatments and a combination of freeze drying (FD) and hot air-drying (HAD) were investigated to optimize the processing conditions for the development of jackfruit (Artocarpus heterophyllus L.) bulb crisps. Response surface methodology (Box–Behnken design) was used to optimize independent pre-treatment variables such as calcium salt infusion, and osmo-blanching process parameters with respect to the crispness, visual color (Hunter L×b value), and overall acceptability scores of the freeze-dried crisps. The optimized conditions of pre-treatments were found to be 1.38% w/v CaCl2, 28.2°brix blanching solution, and 5.2min blanching time. The optimized pre-treatments were applied to other modes of drying such as HAD and various combination-drying (CD) schedules involving a decrease in FD phase followed by an increase in HAD phase. The dried crisp product obtained from various drying schedules was evaluated for rehydration characteristics, shrinkage, textural properties, color values, and overall acceptability. The extent of shrinkage was 8–50% in case of FD and HAD procedures respectively. The optimized CD protocol resulted in a product comparable in quality to the freeze-dried samples. The combination-dried jackfruit bulbs have a potential for commercialization because of the product quality being equivalent to freeze-dried ones.

S33 Sputum Colour In The Light Of The Health Related Quality Of Life, Airways And Systemic Biomarkers In Exacerbations Of Copd

Introduction Acute exacerbations of COPD have a major impact on patients’ health related quality of life (HRQoL), and the utilisation of health care resources. Current guidelines recommend oral corticosteroids and/or antibiotics for the treatment of acute exacerbations of COPD based on patients’ symptoms. With increasing bacterial resistance to antibiotics and the rising costs of COPD treatment, further research into diagnostic tools to aid the management of COPD in its stable and exacerbating states is required. Sputum colour (SC) is an accessible marker of underlying bronchial inflammation. We investigated the contribution of objective measures of SC as a component of the clinical assessment of exacerbations and relationships with symptom severity. Methods Data from 36 patients with moderate to very severe COPD was assessed in this prospective observational cohort study (AERIS). There were 122 exacerbations in total over a year. Sputum and blood sampling were performed at enrolment, routine follow up and exacerbation visits. A five-point sputum colour chart was developed to objectively report the SC. Sputum samples from all visits were graded against this chart by the trained laboratory staff. Data from mild, moderate and severe exacerbations were included in the analysis. Results We found a correlation between SC at exacerbations and disease severity (FEV1%) at exacerbations. SC was also related to sputum neutrophilia at exacerbations. SC was significantly associated with systemic markers such as blood neutrophilia, CRP and fibrinogen. Interestingly, we observed no statistically significant correlation between SC and Procalcitonin levels. We also found no statistically significant relationship between SC and symptom scores (CAT and EXACT-PRO) at exacerbations. However, we found a significant association between CAT and EXACT-PRO scores (rho 0.46; p Conclusion We observed that visual colour score of sputum at exacerbations is related to underlying airway and systemic inflammation but not to symptom scores. The use of a SC combined with other clinical and laboratory biomarkers, as part of a multicomponent diagnostic tool, may further improve its clinical utility to better guide effective exacerbation treatment. Further analysis of the full AERIS cohort will explore this.

Effects of preslaughter feed withdrawal time on finishing pig carcass, body weight gain, and food safety characteristics in a commercial environment.

The effects of feed withdrawal time before slaughter on finishing pig carcass composition were evaluated in 2 studies. In Exp. 1, 728 pigs (BW = 128.9 ± 1.2 kg) were allotted to 1 of 4 treatments in a randomized design with number of pigs per pen and location within barn balanced across treatment. The 4 treatments were feed withdrawal times of 8, 24, 36, or 48 h and there were 12 replicate pens per treatment. Before feed withdrawal, pigs were fed a standard corn-soybean meal diet containing dried distillers grains with solubles (DDGS), bakery coproducts, and 5.0 mg/kg ractopamine HCl. Feed withdrawal time decreased (linear; P < 0.02) live weight, HCW, and backfat while increasing percentage yield (quadratic; P < 0.01) and fat-free lean index (FFLI; linear; P < 0.001). In Exp. 2, 843 pigs (BW = 125.4 ± 1.6 kg) were used to determine the impact of feed withdrawal on growth, carcass, blood lactate, and meat quality. There were 4 treatments: withholding feed for 8, 12, 24, or 36 h, with 10 replicates per treatment. Pigs were fed a common corn-soybean meal-based diet containing 20% DDGS and 5.0 mg/kg ractopamine HCl. Withholding feed decreased (linear; P < 0.001) live weight, ultimately resulting in decreased (P < 0.01) HCW. There were no differences in FFLI or backfat, but percentage yield (linear; P < 0.001) increased with longer withdrawal times. Carcass contaminations by stomach contents escaping from the oral cavity after shackling (leaking ingesta) or visible fecal contamination of the exterior of the carcass (runny bung) were also measured. Although withholding feed did not affect runny bung, it increased (linear; P < 0.001) the incidence of leaking ingesta, whereas blood lactate, visual color score, and purge loss were unaffected. Withholding feed increased 45-min pH (quadratic; P > 0.02) and ultimate pH (linear; P < 0.01) and increased (quadratic; P < 0.03) visual marbling score. Withholding feed decreased (linear; P < 0.001) feed intake, resulting in feed savings of up to 3 kg/pig. Although several heavyweight pigs were removed before trial commencement and the variable number of remaining pigs per pen may have influenced the response to feed withdrawal, the present data indicates that finishing pigs can experience between 24 and 36 h of feed withdrawal without negatively affecting carcass composition. However, the increased incidence of leaking ingesta beyond 12 h of feed withdrawal is concerning.

Antioxidant diet supplementation and lamb quality throughout preservation time

Diet supplementation (DS) (100, 200, 300ppm vitamin E -VE; 150ppm product rich in flavonoids—PRF; 100+100ppm VE-PRF; no supplementation) effect was evaluated on lamb quality throughout 10days after sampling (preservation time: PT). pH, colour, myoglobin forms and lipid oxidation were analyzed on Longissimus muscle. Trained panellists evaluated colour intensity of chops packaged in modified atmosphere under display up to 12days. PT had a larger effect on quality than DS. DS showed a clear antioxidant effect on lipids, especially at long PT and at high doses of VE. Visual test showed statistical differences among DS from day 4 of display where 200 and 300ppm VE improved visual colour score. In general, supplementation with antioxidants showed better meat quality and diets higher than 100ppm VE showed higher antioxidant capacity than the rest. The PRF diet was similar for a short PT but lower at a long PT. More research on flavonoids is necessary.

Effects of subprimal type, quality grade, and aging time on display color of ground beef patties

A factorial design was used to evaluate the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum-storage aging times before processing (7, 21, and 42d) ground beef patty display color attributes. Patties from chuck roll and Premium Choice subprimals had brighter red visual color scores, less discoloration, and higher L*, a*, b*, and chroma values than those from knuckle and Select subprimals, respectively. With an increased display time, patties became darker red, more discolored, and had decreased L*, a*, b*, and chroma values. Therefore, aging Premium Choice chuck rolls for less time (fewer than 21d) could maximize display color life.

Effect of MAP storage on chemical, physical and sensory characteristics of “níscalos” (Lactarius deliciosus)

Lactarius deliciosus mushrooms were packed in two modified atmospheres: (i) batch 1 (3.7% O2 + 8.3% CO2) and (ii) batch 2 (9.0% O2 + 4.5% CO2), and compared with a control. Mushrooms were stored at 2 ± 1 °C and sampling was carried out after 0, 4, 7 and 9 days. Firmness and weight decrease were not significant during storage. Browning significantly increased (P < 0.05) with a higher intensity in batches 1 and 2. Polyphenoloxidase (PPO) activity decreased after 7 days of storage (P < 0.05) and peroxidase remained constant during the first 4 days of storage (P > 0.05). Control batch exhibited the highest values for PPO (P < 0.001). Polyphenol concentration in control batch remained constant (P > 0.05) whereas it showed a decreasing trend for batch 1 and an increasing trend for batch 2. Visual quality, colour, texture and aroma scores, and acceptability decreased during storage. Acceptability of control samples after 9 days was higher than batches 2 and 1 (P < 0.05). Finally, MAP showed a very limited bacteriostatic effect.