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Liu J, Birse N, Álvarez C, Liu J, Legrand I, Ellies-Oury MP, Gruffat D, Prache S, Pethick D, Scollan N, Hocquette JF. Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS). Food Chem 2024; 454:139645. [PMID: 38833823 DOI: 10.1016/j.foodchem.2024.139645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/22/2024] [Accepted: 05/10/2024] [Indexed: 06/06/2024]
Abstract
Herein, we investigated the potential of REIMS analysis for classifying muscle composition and meat sensory quality. The study utilized 116 samples from 29 crossbred Angus × Salers, across three muscle types. Prediction models were developed combining REIMS fingerprints and meat quality metrics. Varying efficacy was observed across REIMS discriminations - muscle type (71 %), marbling level (32 %), untrained consumer evaluated tenderness (36 %), flavor liking (99 %) and juiciness (99 %). Notably, REIMS demonstrated the ability to classify 116 beef across four Meat Standards Australia grades with an overall accuracy of 37 %. Specifically, "premium" beef could be differentiated from "unsatisfactory", "good everyday" and "better than everyday" grades with accuracies of 99 %, 84 %, and 62 %, respectively. Limited efficacy was observed however, in classifying trained panel evaluated sensory quality and fatty acid composition. Additionally, key predictive features were tentatively identified from the REIMS fingerprints primarily comprised of molecular ions present in lipids, phospholipids, and amino acids.
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Affiliation(s)
- Jingjing Liu
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ireland.
| | - Nick Birse
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, United Kingdom
| | - Carlos Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ireland
| | - Jiaqi Liu
- College of Software, Shanxi Agricultural University, China
| | | | - Marie-Pierre Ellies-Oury
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France; Bordeaux Sciences Agro, F-33175 Gradignan, France
| | - Dominique Gruffat
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
| | - Sophie Prache
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
| | - David Pethick
- Food Futures Institute, Murdoch University, Perth 6150, Australia
| | - Nigel Scollan
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, United Kingdom
| | - Jean-Francois Hocquette
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France.
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2
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Stewart SM, Polkinghorne R, Pethick DW, Pannier L. Carcass assessment and value in the Australian beef and sheepmeat industry. Anim Front 2024; 14:5-14. [PMID: 38633318 PMCID: PMC11018706 DOI: 10.1093/af/vfae005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/19/2024] Open
Affiliation(s)
- Sarah M Stewart
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
| | | | - David W Pethick
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
| | - Liselotte Pannier
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
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3
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Cowley FC, Kinley RD, Mackenzie SL, Fortes MRS, Palmieri C, Simanungkalit G, Almeida AK, Roque BM. Bioactive metabolites of Asparagopsis stabilized in canola oil completely suppress methane emissions in beef cattle fed a feedlot diet. J Anim Sci 2024; 102:skae109. [PMID: 38646666 PMCID: PMC11088279 DOI: 10.1093/jas/skae109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Accepted: 04/19/2024] [Indexed: 04/23/2024] Open
Abstract
Asparagopsis taxiformis (Asparagopsis) has been shown to be highly efficacious at inhibiting the production of methane (CH4) in ruminants. To date, Asparagopsis has been primarily produced as a dietary supplement by freeze-drying to retain the volatile bioactive compound bromoform (CHBr3) in the product. Steeping of Asparagopsis bioactive compounds into a vegetable oil carrier (Asp-Oil) is an alternative method of stabilizing Asparagopsis as a ruminant feed additive. A dose-response experimental design used 3 Asp-Oil-canola oil blends, low, medium, and high Asp-Oil which provided 17, 34, and 51 mg Asparagopsis derived CHBr3/kg dry matter intake (DMI), respectively (in addition to a zero CHBr3 canola oil control), in a tempered-barley based feedlot finisher diet, fed for 59 d to 20 Angus heifers (five replicates per treatment). On four occasions, live weight was measured and CH4 emissions were quantified in respiration chambers, and blood, rumen fluid, and fecal samples were collected. At the end of the experiment, all animals were slaughtered, with carcasses graded, and samples of meat and edible offal collected for testing of consumer sensory qualities and residues of CHBr3, bromide, and iodide. All Asp-Oil treatments reduced CH4 yield (g CH4/kg DMI, P = 0.008) from control levels, with the low, medium, and high Asp-Oil achieving 64%, 98%, and 99% reduction, respectively. Dissolved hydrogen increased linearly with increasing Asp-Oil inclusion, by more than 17-fold in the high Asp-Oil group (P = 0.017). There was no effect of Asp-Oil treatment on rumen temperature, pH, reduction potential, volatile fatty acid and ammonia production, rumen pathology, and histopathology (P > 0.10). There were no differences in animal production and carcass parameters (P > 0.10). There was no detectable CHBr3 in feces or any carcass samples (P > 0.10), and iodide and bromide residues in kidneys were at levels unlikely to lead to consumers exceeding recommended maximum intakes. Overall, Asp-Oil was found to be safe for animals and consumers of meat, and effective at reducing CH4 emissions and yield by up to 99% within the range of inclusion levels tested.
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Affiliation(s)
- Frances C Cowley
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | | | - Sigrid L Mackenzie
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | - Marina R S Fortes
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Chiara Palmieri
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Gamaliel Simanungkalit
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | - Amelia K Almeida
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
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4
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Lynch EEM, Clayton EH, Holman BWB, Hopkins DL, Polkinghorne RJ, Campbell MA. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations. Meat Sci 2024; 207:109363. [PMID: 37866236 DOI: 10.1016/j.meatsci.2023.109363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/31/2023] [Accepted: 10/10/2023] [Indexed: 10/24/2023]
Abstract
The current study examined the growth rates, carcase characteristics, meat quality, and consumer sensory evaluation of the longissimus lumborum muscle (striploin) from steers that were supplemented with either canola meal or grain-based pellets. Forty Angus and Hereford × Angus steers received one of these two supplements with ad libitum lucerne hay for 60 d prior to slaughter. Average daily weight gain was not affected by dietary treatment; however, hot standard carcase weight was significantly lower for steers offered canola meal compared with steers on the grain-based pellets. Dietary treatment did not affect the carcase characteristics, meat quality traits, and consumer sensory evaluation, irrespective of ageing periods. Therefore, canola meal can be used as an approved Pasturefed Cattle Assurance System (PCAS) supplement on moderate dry quality forages without negatively affecting carcase and meat quality traits.
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Affiliation(s)
- Emma E M Lynch
- School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia; School of Environmental and Rural Sciences, University of New England, Armidale, New South Wales 2350, Australia.
| | - Edward H Clayton
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
| | - Benjamin W B Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
| | | | | | - Michael A Campbell
- Legendairy Beef Pty Ltd, 2400 Yaven Creek Road, Adelong, New South Wales 2729, Australia
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5
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Corlett MT, Pannier L, Gardner GE, Garmyn AJ, Miller MF, Pethick DW. Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers. Foods 2023; 13:26. [PMID: 38201052 PMCID: PMC10778529 DOI: 10.3390/foods13010026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/13/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Anecdotal suggestions that US consumers perceive Australian sheepmeat as more "gamey" or "stale" compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately pasture-fed grazing systems. This study evaluated the impact of diet and extended storage times on Australian sheepmeat using sensory scores as assessed by US consumers. Meat samples from Australian sheep (n = 80) fed a grass or grain diet were aged in a vacuum at 1-2 °C for 5, 21 or 45 days. Untrained consumers (n = 960) at Texas Tech University (Lubbock, Texas) assessed samples for overall liking, tenderness, juiciness and flavour using a scale from 1 (worst) to 100 (best). In general, US consumers scored grain- and grass-fed samples within the same storage period similarly (p > 0.05). Furthermore, storage from 5 to 21 days improved sensory scores by a maximum of 28.6 for tenderness for grass-fed outside cuts (p < 0.05), while storage for 21 to 45 days did not improve eating quality for most cuts of both diets (p > 0.05). This is an interesting finding for the Australian sheepmeat industry as long storage time has no negative effect on eating quality and US consumers enjoyed grass- and grain-fed sheepmeat equally.
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Affiliation(s)
- Maddison T. Corlett
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Liselotte Pannier
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Graham E. Gardner
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Andrea J. Garmyn
- Department of Food Science and Human Nutrition, College of Agriculture & Natural Resources, Michigan State University, East Lansing, MI 48824-1046, USA;
| | - Mark F. Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA;
| | - David W. Pethick
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
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6
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Pouzo LB, Ceconi I, Davies P, Méndez D, Ortiz Miranda SG, Testa ML, Pavan E. Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain. Meat Sci 2023; 204:109214. [PMID: 37285637 DOI: 10.1016/j.meatsci.2023.109214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 04/21/2023] [Accepted: 04/29/2023] [Indexed: 06/09/2023]
Abstract
One hundred forty-four steers were group-housed in 24 pens that were randomly assigned to one of four dietary treatments defined by the proportion of wet distiller grain plus solubles (WDGS; 0, 15, 30, or 45%) and fed for 84 d pre-slaughter. Animal performance was evaluated using the pen as the experimental unit. Whereas for carcass and meat quality characteristics, meat oxidative stability, and the consumer sensory quality of longissimus thoracis muscle one animal from each pen was randomly selected and used as the experimental unit. No differences (P > 0.05) were observed for subcutaneous fat thickness, rib eye area, marbling score or pH, color parameters, proximate composition, sarcomere length, Warner Bratzler shear force, and cooking loss. Feeding WDGS linearly increased total PUFA (P = 0.05), C18:2 n-6 (P = 0.004) proportions, and n-6/n-3 ratio (P < 0.01) but reduced C16:1 to C18:0 ratio (P < 0.01). Lipid oxidation was greater in beef from steers fed 30% and 45% WDGS (P = 0.05). Dietary WDGS linearly improved (P < 0.05) flavor and overall linking score in the consumer sensory panel.
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Affiliation(s)
- L B Pouzo
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Balcarce, Balcarce, Bs. As., Argentina; Universidad Nacional de Mar del Plata, Facultad de Ciencias Agrarias, Balcarce, Bs. As., Argentina
| | - I Ceconi
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Gral, Villegas, Gral. Villegas, Bs. As., Argentina
| | - P Davies
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Gral, Villegas, Gral. Villegas, Bs. As., Argentina
| | - D Méndez
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Gral, Villegas, Gral. Villegas, Bs. As., Argentina
| | - S G Ortiz Miranda
- Universidad Nacional de Mar del Plata, Facultad de Ciencias Agrarias, Balcarce, Bs. As., Argentina
| | - M L Testa
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Balcarce, Balcarce, Bs. As., Argentina
| | - E Pavan
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Balcarce, Balcarce, Bs. As., Argentina; Universidad Nacional de Mar del Plata, Facultad de Ciencias Agrarias, Balcarce, Bs. As., Argentina; Clemson University, Department of Animal and Veterinary Science, Clemson, SC, United States of America.
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7
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Al-Moadhen H, Lees JC, Pannier L, McGilchrist P. Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles. Foods 2023; 12:3609. [PMID: 37835261 PMCID: PMC10572276 DOI: 10.3390/foods12193609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/26/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lambs from diverse genetic backgrounds were prepared using alternative grill and roast cook methods. Each sample was eaten by 10 consumers and scored for tenderness, juiciness, flavor, and overall liking. All cuts scored higher (p < 0.001) when grilled compared with when roasted for all traits except for Topside tenderness. Grilled Knuckle scored higher than roast Knuckle by 13.6%, 23.9%, 14.4% and 15.8% for tenderness, juiciness, flavor, and overall liking, respectively. The grilled Outside flat scored higher than roast Outside flat by 14.1%, 27.1%, 10.9%, and 14.3% for tenderness, juiciness, flavor, and overall liking, respectively. Finally, grilled Topside scored higher than roast Topside by 21.3%, 7.4%, and 6.6% for juiciness, flavor, and overall liking, respectively. Carcass traits for intramuscular fat and shear force had a significant (p < 0.001) effect on all eating quality traits for both grill and roast cuts. Girth rib fat had a significant effect (p = 0.01) on tenderness and juiciness (p = 0.03) for Outside flat and Topside but had no effect (p > 0.05) on Knuckle for both grill and roast. This study identified that specific cooking methods can improve sensory traits for individual cuts and suggests that a cut-by-cook method eating quality model for sheepmeat can therefore increase consumer satisfaction.
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Affiliation(s)
- Hussein Al-Moadhen
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
| | - Jarrod C. Lees
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
- School of Agriculture and Food Sustainability, The University of Queensland, Gatton, QLD 4343, Australia
| | - Liselotte Pannier
- School of Agriculture Sciences, Murdoch University, Murdoch, WA 6150, Australia;
| | - Peter McGilchrist
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
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Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method. Foods 2023; 12:foods12051109. [PMID: 36900626 PMCID: PMC10001282 DOI: 10.3390/foods12051109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/23/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (p < 0.01) and lambs compared to yearlings (p < 0.05). Intramuscular fat and muscularity were identified as strong drivers of eating quality (p < 0.05), with greater palatability for both cuts as intramuscular fat increased (range 2.5 to 7.5%), and muscularity decreased (as measured through loin weight adjusted for hot carcase weight). Consumers were unable to detect differences between animal sire type and sex in sheepmeat hotpot. These findings suggest shoulder and leg cuts performed comparatively well in hotpot compared to previously tested sheepmeat cooking methods and emphasise the importance of balanced selection for quality and yield traits to ensure that consumer satisfaction is maintained.
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9
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Liu J, Pannier L, Ellies-Oury MP, Legrand I, Noel F, Sepchat B, Prache S, Pethick D, Hocquette JF. French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing. Meat Sci 2023; 197:109079. [PMID: 36563497 DOI: 10.1016/j.meatsci.2022.109079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 11/04/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
Based on the Meat Standards Australia (MSA) methodology, the objectives of this study were to evaluate the eating quality of grass-fed Angus x Salers beef by French consumers, across different muscle cuts (m. triceps brachii caput longum, m. longissimus dorsi et thoracis and m. rectus abdominis), ageing times (5 and 14 days) and muscle slicing and grilling methods (being distinguished by 2 different sides on the grill), and to further quantify whether the MSA model could predict the eating quality of the meat produced by these lean crossbred animals. The results showed that French consumers can discern significant differences in eating quality traits across muscle cuts but not between ageing times and muscle slicing methods. In this study, the accuracy of eating quality score (MQ4)-assigned MSA grade was 64.5%. Due to the lack of MSA data on these lean crossbred animals, the prediction of eating quality from carcass characteristics was less accurate than usual. However, these results do indicate that the MSA sensory testing protocol, the MQ4 calculation and the MSA quality grades could be used to support a consumer-based quality grading system in France.
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Affiliation(s)
- Jingjing Liu
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
| | | | - Marie-Pierre Ellies-Oury
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Bordeaux Sciences Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
| | | | - Faustine Noel
- Institut de l'Elevage, 14949 Cedex 9 Caen, Normandie, France
| | | | - Sophie Prache
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - David Pethick
- Food Futures Institute, Murdoch University, Perth 6150, Australia
| | - Jean-François Hocquette
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France.
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Corcoran L, Schlich P, Moloney A, O'Riordan E, K M, Botinestean C, Gallagher E, O' Sullivan M, Crofton E. Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods. Food Res Int 2023; 168:112747. [PMID: 37120201 DOI: 10.1016/j.foodres.2023.112747] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 03/16/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023]
Abstract
Research on the effects of animal diet on consumer liking of beef has yielded conflicting results. Currently it is unknown whether dynamic changes occur in liking during consumption of beef. This study applied a combination of traditional and temporal (free and structured) liking methods to determine consumer liking of beef derived from animals that were fed grain (GF), grass silage plus grain (SG) or grazed grass (GG) during finishing. Three separate panels of beef eating consumers (n = 51; n = 52; n = 50) were recruited from Teagasc Food Research Centre, Dublin, Ireland to assess striploin steaks from animals fed either GF, SG, or GG. Using the free temporal liking (TL) method, results revealed that beef from GF animals was liked significantly less (p ≤ 0.05) in terms of overall liking, tenderness and juiciness, when compared to steaks from the SG and GG animals. These effects were not observed using the structured TL or traditional liking methods. Further analysis showed the evolution of scores over time was significant (p ≤ 0.05) for all attributes using the free TL method. Overall, the free TL method yielded more discriminative data and was perceived as easier to perform by consumers compared to the structured TL method. These results show that the free TL method may provide an opportunity to elicit more in-depth information regarding consumer sensory response to meat.
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11
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Baldassini W, Coutinho M, Rovadoscki G, Menezes B, Tagiariolli M, Torrecilhas J, Leonel J, Pereira G, Curi R, Machado Neto O, Chardulo LA. Bos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Quality. Foods 2023; 12:foods12050930. [PMID: 36900447 PMCID: PMC10000897 DOI: 10.3390/foods12050930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/12/2023] [Accepted: 02/07/2023] [Indexed: 02/25/2023] Open
Abstract
This study evaluated the effects of hanging the carcass by the Achilles tendon (AS) versus pelvic suspension (PS) on meat quality traits. Bos indicus carcasses of two distinct biological types/sex categories comprised 10 young Brangus heifers and 10 Nellore bulls which were finished in a feedlot. Half-carcasses of each biological type/sex category were randomly hung using Achilles suspension (n = 20, AS) or pelvic suspension (n = 20, PS) for 48 h. At boning, longissimus samples were collected for evaluation by untrained consumers for tenderness, liking of flavor, juiciness and overall acceptability, after aging for 5 or 15 days. Objective samples were also tested for shear force (SF), Minolta meat colour, ultimate pH, cooking loss (CL) and purge loss (PL). There was a positive effect (p < 0.01) of PS on the sensory tenderness of Nellore bulls and Brangus heifers aged for 5 days compared to the AS method. At 15 days of aging, difference in sensory tenderness was observed (p < 0.05) in either group. Additionally, an interaction occurred between the suspension method and the aging of Nellore beef (p < 0.05) on liking of flavor, juiciness and overall acceptance, while the same effects were not observed for Brangus beef (p > 0.05). Nellore carcasses submitted to PS tended (p = 0.06) to produce more tender meat than those submitted to AS (SF = 44.62 ± 6.96 vs. 50.41 ± 8.04 N), and lower CL (p < 0.05) were found (27.7 vs. 30.9%). Carcass-suspension methods did not influence meat color, pH or PL in either group (p > 0.05). The PS contributes to improve the quality of Bos indicus bulls loins; in addition, this method allows a reduction in the aging time from 15 to 5 days, and it can be used to supply meat consumer markets which accept a certain level of eating quality.
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Affiliation(s)
- Welder Baldassini
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
- Correspondence:
| | - Marcelo Coutinho
- Research and Development Department, Brazil Beef Quality Ltd., Piracicaba 13415-000, SP, Brazil
| | - Gregori Rovadoscki
- Research and Development Department, Brazil Beef Quality Ltd., Piracicaba 13415-000, SP, Brazil
| | - Bruna Menezes
- Research and Development Department, Brazil Beef Quality Ltd., Piracicaba 13415-000, SP, Brazil
| | - Murilo Tagiariolli
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
| | - Juliana Torrecilhas
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
| | - Júlia Leonel
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
| | - Guilherme Pereira
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
| | - Rogério Curi
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
| | - Otávio Machado Neto
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
| | - Luis Artur Chardulo
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
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12
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Kamruzzaman M. Optical sensing as analytical tools for meat tenderness measurements - A review. Meat Sci 2023; 195:109007. [DOI: 10.1016/j.meatsci.2022.109007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 09/11/2022] [Accepted: 10/12/2022] [Indexed: 11/09/2022]
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13
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Li H, Xu C, Meng F, Yao Z, Fan Z, Yang Y, Meng X, Zhan Y, Sun Y, Ma F, Yang J, Yang M, Yang J, Wu Z, Cai G, Zheng E. Genome-Wide Association Studies for Flesh Color and Intramuscular Fat in (Duroc × Landrace × Large White) Crossbred Commercial Pigs. Genes (Basel) 2022; 13:2131. [PMID: 36421806 PMCID: PMC9690869 DOI: 10.3390/genes13112131] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 11/12/2022] [Accepted: 11/12/2022] [Indexed: 07/30/2023] Open
Abstract
The intuitive impression of pork is extremely important in terms of whether consumers are enthusiastic about purchasing it. Flesh color and intramuscular fat (IMF) are indispensable indicators in meat quality assessment. In this study, we determined the flesh color and intramuscular fat at 45 min and 12 h after slaughter (45 mFC, 45 mIMF, 12 hFC, and 12 hIMF) of 1518 commercial Duroc × Landrace × Large White (DLY) pigs. We performed a single nucleotide polymorphism (SNP) genome-wide association study (GWAS) analysis with 28,066 SNPs. This experiment found that the correlation between 45 mFC and 12 hFC was 0.343. The correlation between 45 mIMF and 12 hIMF was 0.238. The heritability of the traits 45 mFC, 12 hFC, 45 mIMF, and 12 hIMF was 0.112, 0.217, 0.139, and 0.178, respectively, and we identified seven SNPs for flesh color and three SNPs for IMF. Finally, several candidate genes regulating these four traits were identified. Three candidate genes related to flesh color were provided: SNCAIP and PRR16 on SSC2, ST3GAL4 on SSC5, and GALR1 on SSC1. A total of three candidate genes related to intramuscular fat were found, including ABLIM3 on SSC2, DPH5 on SSC4, and DOCK10 on SSC15. Furthermore, GO and KEGG analysis revealed that these genes are involved in the regulation of apoptosis and are implicated in functions such as pigmentation and skeletal muscle metabolism. This study applied GWAS to analyze the scoring results of flesh color and IMF in different time periods, and it further revealed the genetic structure of flesh color and IMF traits, which may provide important genetic loci for the subsequent improvement of pig meat quality traits.
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Affiliation(s)
- Hao Li
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Cineng Xu
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Fanming Meng
- State Key Laboratory of Livestock and Poultry Breeding, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Zekai Yao
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Zhenfei Fan
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Yingshan Yang
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Xianglun Meng
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Yuexin Zhan
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Ying Sun
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Fucai Ma
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Jifei Yang
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
| | - Ming Yang
- College of Animal Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Jie Yang
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
| | - Zhenfang Wu
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
- Yunfu Subcenter of Guangdong Laboratory for Lingnan Modern Agriculture, Yunfu 527400, China
| | - Gengyuan Cai
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
| | - Enqin Zheng
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China
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14
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Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines. Foods 2022; 11:foods11162493. [PMID: 36010493 PMCID: PMC9407266 DOI: 10.3390/foods11162493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/12/2022] [Accepted: 08/12/2022] [Indexed: 11/17/2022] Open
Abstract
To characterize carcass and meat attributes, such as beef eating quality in specific farming conditions, 31 young grass-fed crossbred Angus x Salers cattle in two farming systems (a mono-cattle system versus a mixed system with beef cattle and sheep) were used in this study. Three muscle cuts (striploin—m. longissimus dorsi et thoracis; bolar blade—m. triceps brachii caput longum; internal flank plate—m. obliquus internus abdominis) were used for consumer eating quality testing and striploin was used for panelist eating quality assessment, and objective measurements [Warner–Bratzler shear force (WBSF) and fatty acid (FA) and antioxidant contents]. Results indicated that the farming system had no impact on carcass characteristics or meat quality, but it tended to affect FA content, which is likely explained by between-system differences in animal maturity (assessed by ossification score). Animal gender had significant effects on three eating quality traits evaluated by untrained consumers, with higher flavor liking, overall liking, and overall meat eating quality (MQ4) scores in females than in males. Additionally, FA contents were correlated with sensory quality traits to varying extents: consumer-scored tenderness, flavor, and overall liking were mainly positively correlated with ω-3 and ω-6 polyunsaturated fatty acid (PUFA) contents, and panelist-evaluated tenderness and abnormal flavor were more positively correlated with total lipids, saturated fatty acid (SFA), and monounsaturated fatty acid (MUFA) contents. Overall, this study showed that specific grass-fed crossbred Angus x Salers cattle can produce lean meat rich in ω-3 PUFAs with a low ω-6/ω-3 ratio and with “better than average” beef eating quality.
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15
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Pavan E, Subbaraj AK, Eyres GT, Silcock P, Realini CE. Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems. Food Res Int 2022; 158:111504. [DOI: 10.1016/j.foodres.2022.111504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 05/25/2022] [Accepted: 06/10/2022] [Indexed: 11/04/2022]
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16
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Hastie M, Ha M, Jacob RH, Hepworth G, Torrico DD, Warner RD. High consumer acceptance of mutton and the influence of ageing method on eating quality. Meat Sci 2022; 189:108813. [PMID: 35461105 DOI: 10.1016/j.meatsci.2022.108813] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 10/18/2022]
Abstract
To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumborum (LTL) and semimembranosus (SM), bone-in leg and loin primals from 81 merino cull ewes were WA or DA for 14, 28, 42 or 56 days. Untrained consumers (n = 540) assessed the excised LTL and SM for EQ (tenderness, juiciness, liking of flavour and overall liking, 0-100), quality grade and respective willingness to pay (WTP). LTL scored higher than SM for EQ, P < 0.001 for all consumer sores. Mean LTL EQ scores were > 70 and mean SM EQ scores >54. Ageing method had no significant effect on LTL or SM EQ (P > 0.05 for all consumer scores). Ageing beyond 14 days improved SM and LTL tenderness. Consumers most often graded LTL and SM quality grades as "better than everyday" and "good everyday" respectively; corresponding WTP was 26.90 $AUD/kg and 18.80 $AUD/kg. Extended ageing periods improved mutton tenderness.
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Affiliation(s)
- Melindee Hastie
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Robin Henry Jacob
- Formerly Department of Primary Industries and Regional Development, The Government of Western Australia, 3 Baron-Hay Ct, South Perth, WA 6151, Australia
| | - Graham Hepworth
- Statistical Consulting Centre, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Damir Dennis Torrico
- Faculty of Agriculture and Life Sciences, PO Box 85084, Lincoln University, Lincoln, 7647 Canterbury, New Zealand.
| | - Robyn Dorothy Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
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17
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Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality. Foods 2022; 11:foods11121732. [PMID: 35741930 PMCID: PMC9223083 DOI: 10.3390/foods11121732] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/31/2022] [Accepted: 06/07/2022] [Indexed: 12/12/2022] Open
Abstract
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.
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18
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Hastie M, Torrico D, Hepworth G, Jacob R, Ha M, Polkinghorne R, Warner R. Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton. Meat Sci 2022; 192:108890. [DOI: 10.1016/j.meatsci.2022.108890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 02/08/2022] [Accepted: 06/09/2022] [Indexed: 10/18/2022]
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19
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Hillman A, Sadler R, Smith M, Pfeiffer C, Barwell R, Lee A, Fraser C, Lau J, Cowled B. Livestock exposure to bushfires and meat, offal and carcase quality: is there an association? Prev Vet Med 2022; 207:105655. [DOI: 10.1016/j.prevetmed.2022.105655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 03/21/2022] [Accepted: 04/19/2022] [Indexed: 11/26/2022]
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20
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Holman BWB, Mortimer SI, Fowler SM, Hopkins DL. There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank. Meat Sci 2022; 188:108808. [PMID: 35349943 DOI: 10.1016/j.meatsci.2022.108808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/18/2022] [Accepted: 03/20/2022] [Indexed: 10/18/2022]
Abstract
With the aim to define an objective threshold for consumer satisfaction, this study investigated the relationship between lamb particle size data and consumer scores for tenderness, juiciness, flavour and overall liking (sensorial properties). Data were sourced from the longissimus lumborum muscles of 273 Australian Merino lambs, these being aged for 5-d and then analysed for particle size and sensorial properties - the latter using untrained consumer sensory panels. Pearson's correlation and principal component analyses identified no significant relationship between particle size and consumer sensory scores. Linear regression models found the sensorial properties of lamb could not be predicted using particle size, indicating no univariate relationship. Further, a backwards stepwise regression analysis found there to be no multivariate or univariate relationship between the sensorial properties of lamb and its particle size. These findings demonstrate that there is little value in defining a particle size threshold for consumer satisfaction based on the sensorial properties of lamb.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
| | - Suzanne I Mortimer
- Livestock Industries Centre, NSW Department of Primary Industries, Armidale, New South Wales 2351, Australia
| | - Stephanie M Fowler
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
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21
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Mahagan KT, Garmyn AJ, Legako JF, Miller MF. A Comparison of Consumer Responses Using Paper and Digital Ballots for Eating Quality Assessment of Beef Steaks. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.12611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
A consumer study was conducted to determine whether consumers scored beef palatability traits differently on paper versus digital ballots. Beef subprimals representing 4 treatments with inherent variation in eating quality were collected: USDA Select eye of round aged 7 d postmortem, USDA Select strip loin aged 7 d postmortem, USDA Choice tenderloin aged 21 d postmortem, and USDA Prime strip loin aged 21 d postmortem. Accessory muscles, external fat, and connective tissue were removed from subprimals. Muscles were fabricated into 2.5-cm steaks and further divided into 2 equal halves for consumer testing. Consumers (n = 360) evaluated 8 samples divided into 2 blocks representing the 2 ballot types. Within each ballot block, Select longissimus lumborum samples were always served in the first and fifth position, followed by the remaining 3 treatments served in a randomized order among the latter 3 positions. Consumers rated each steak sample for tenderness, juiciness, flavor liking, and overall liking from 0 to 100 on either a paper or a digital ballot and then rated the paired steak halves on the opposite ballot during the second block of sample testing. Ballot type influenced (P < 0.02) all traits, as consumers scored traits greater (P < 0.05) on paper compared with digital ballots, regardless of treatment. The magnitude of differences between ballot types was much smaller than the magnitude of differences between cut treatments, which also differed (P < 0.01). The smallest margin between ballot type was observed for tenderness (1.8 points); juiciness, flavor liking, and overall liking all differed by 3.4 points. Independent studies could and have utilized digital ballots without concern, as consumers sorted samples by treatment in the current study similarly, regardless of ballot type. However, researchers should consider ballot type for their sensory studies, especially if data will be added to a collective data set.
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Affiliation(s)
- Kyle T. Mahagan
- Texas Tech University Department of Animal and Food Sciences
| | | | | | - Mark F. Miller
- Texas Tech University Department of Animal and Food Sciences
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22
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Alempijevic A, Vidal-Calleja T, Falque R, Quin P, Toohey E, Walmsley B, McPhee M. Lean meat yield estimation using a prototype 3D imaging approach. Meat Sci 2021; 181:108470. [DOI: 10.1016/j.meatsci.2021.108470] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 02/12/2021] [Accepted: 02/15/2021] [Indexed: 11/29/2022]
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23
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Packer DT, McGilchrist P, Polkinghorne RJ, Ball AJ, Thompson JM. Does a single adjustment in the meat standards Australia beef grading model cater for different hormonal growth promotant formulations? Animal 2021; 15:100196. [PMID: 34029795 DOI: 10.1016/j.animal.2021.100196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 11/30/2022] Open
Abstract
This paper investigated whether a single Hormonal Growth Promotant (HGP) adjustment in the Meat Standards Australia (MSA) beef grading model adequately predicted consumer eating quality of beef from cattle treated with different HGP formulations. This paper used consumer sensory data from two experiments. In experiment one, a total of 300 steers were allocated to three treatments; control (CON-100-F), 100 day oestradiol only HGP (OES-100-F), or a combination of trenbolone acetate and oestradiol HGP (TBA+OES-100-F) and finished in a feedlot for 73 days. In experiment two, a total of 200 steers were allocated either control or 400 day oestradiol only HGP treatments and finished on pasture for 389 days. Steers were slaughtered by finishing regime and carcass traits recorded. The anterior and posterior portions of the m. longissimus lumborum (LL-A and LL-P, respectively) and m. gluteus medius (GM) were collected and aged for five or 35 days. Grilled meat samples were scored for tenderness, juiciness, liking of flavour and overall acceptability using untrained consumers. Sensory scores were weighted by 0.3. 0.1, 0.3 and 0.3, respectively and summed to calculate a meat quality (MQ4) score. Residual MQ4 scores were calculated (observed MQ4 minus the predicted MQ4 score). The MSA model accounts for varied impacts of different HGPs on eating quality through a single HGP adjustment, and indirect impacts on carcass traits. For the majority of the HGP treatment samples, the residual MQ4 scores were not different to zero (5/18), or were positive i.e. the MSA model under-predicted these samples (11/18). Under-prediction was predominately for 35 day aged (7/9) and GM HGP treatment samples (6/6) and was considered low, with the majority less than ±5 MQ4 units. Under-prediction could be considered as advantageous through providing an additional safeguard to protect the interests of the consumers, rather than if the model had over-predicted and resulted in a more negative eating quality experience than expected. Some over-prediction was observed in the CON-100-F and TBA+OES-100-F treatment samples, which may be due to factors such as genetic variation and/or production environment. Minimal bias was observed when residual MQ4 was regressed against predicted MQ4 for the range of feeding regimes, muscles, ageing periods and treatment groups. This study showed that a single HGP adjustment in the MSA beef grading model, combined with the indirect effects of the different HGP formulations on carcass traits, provided a reasonable prediction of meat eating quality for different HGP formulations.
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Affiliation(s)
- D T Packer
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia.
| | - P McGilchrist
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | - R J Polkinghorne
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; Birkenwood Pty Ltd, 431 Timor Rd, Murrurundi, NSW 2338 Australia
| | - A J Ball
- Rural Analytics, 19 Eleanor Close, Armidale, NSW 2350, Australia
| | - J M Thompson
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
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24
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Pavan E, Ye Y, Eyres GT, Guerrero L, G. Reis M, Silcock P, Johnson PL, Realini CE. Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins. Foods 2021; 10:foods10051143. [PMID: 34065362 PMCID: PMC8161400 DOI: 10.3390/foods10051143] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/15/2021] [Accepted: 05/18/2021] [Indexed: 11/23/2022] Open
Abstract
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (n = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (n = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others.
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Affiliation(s)
- Enrique Pavan
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
- Departamento de Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, c.c. 276, Balcarce 7620, Argentina
| | - Yangfan Ye
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
- Animal Science, School of Agriculture and Environment, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Graham T. Eyres
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | - Luis Guerrero
- IRTA-Monells, Finca Camps i Armet, 17121 Monells, Spain;
| | - Mariza G. Reis
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
| | - Patrick Silcock
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | | | - Carolina E. Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
- Correspondence:
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25
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Alvarenga TIRC, Palendeng M, Thennadil S, McGilchrist P, Cafe LM, Almeida AK, Hopkins DL. Is meat from cull cows tougher? Meat Sci 2021; 177:108498. [PMID: 33773185 DOI: 10.1016/j.meatsci.2021.108498] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/11/2021] [Accepted: 03/14/2021] [Indexed: 11/29/2022]
Abstract
Meat from cull cows is traditionally sold in Australia for mincemeat, but this study examined whether there is potential to add value by identifying meat of higher quality from older cattle. Dentition and ossification score were recorded for 173 Angus cattle of known age, ranging from 26 months to 12.6 years. Longissimus and semitendinosus muscles were sampled to assess the effect of chronological age on shear force and connective tissue. Age explained variation in shear force of the semitendinosus better than in the longissimus muscle, but had little effect on shear force values per se. At 2 days postmortem, 18% of the longissimus muscles were classified as tender reaching 65% as ageing extended to 14 days. Soluble collagen was a better predictor of age than total collagen. This study shows that the current practice of routinely selling meat from culled cows as mincemeat overlooks a valuable opportunity to grade and sell a significant proportion at higher price as prime cuts.
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Affiliation(s)
- Tharcilla I R C Alvarenga
- NSW Department of Primary Industries, Livestock Industries Centre, University of New England, Armidale, NSW 2351, Australia.
| | | | | | | | - Linda M Cafe
- NSW Department of Primary Industries, Livestock Industries Centre, University of New England, Armidale, NSW 2351, Australia
| | | | - David L Hopkins
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia
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26
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Dunshea F, Ha M, Purslow P, Miller R, Warner R, Vaskoska RS, Wheeler TL, Li X. Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.10489] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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27
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Hastie M, Ashman H, Lyman D, Lockstone-Binney L, Jacob R, Ha M, Torrico D, Warner R. Product Design to Enhance Consumer Liking of Cull Ewe Meat. Foods 2021; 10:foods10010096. [PMID: 33466441 PMCID: PMC7824867 DOI: 10.3390/foods10010096] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/23/2020] [Accepted: 12/30/2020] [Indexed: 11/16/2022] Open
Abstract
The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design thinking principles was initiated. The objective was to understand optimal dry aged sheepmeat product formats from chef, butcher, producer and consumer perspectives, and use these findings to develop “highly liked” and “premium” dry aged cull ewe meat dishes. The methodology used and the results of stakeholder engagement, perceptual mapping, and quantitative consumer assessments are reported. Stakeholder engagement showed the importance of how novel products are introduced to the consumer and to the chef. Perceptual mapping highlighted that chef-perceived product “premiumness” was driven by eating quality and complexity of the dish. Consumer assessment validated these findings with increases in dish liking associated with increased premiumness and complexity in dish presentation. Overall, the described approach was successful; eight highly liked dry aged cull ewe meat dishes were developed (all scored > 7.69 on a 9-point hedonic scale for liking), and four of the eight dishes were rated “at the level of a very premium food”.
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Affiliation(s)
- Melindee Hastie
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia; (M.H.); (H.A.); (M.H.)
| | - Hollis Ashman
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia; (M.H.); (H.A.); (M.H.)
| | - Dale Lyman
- Centre for Food Trades and Culinary Arts, William Angliss Institute, Melbourne, VIC 3000, Australia;
| | - Leonie Lockstone-Binney
- Department of Tourism and Hotel Management, Griffith University, Gold Coast, QLD 4215, Australia;
| | - Robin Jacob
- Department of Primary Industries and Regional Development, Western Australian Government, Perth, WA 6151, Australia;
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia; (M.H.); (H.A.); (M.H.)
| | - Damir Torrico
- Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, New Zealand;
| | - Robyn Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia; (M.H.); (H.A.); (M.H.)
- Correspondence:
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28
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Liu J, Ellies-Oury MP, Chriki S, Legrand I, Pogorzelski G, Wierzbicki J, Farmer L, Troy D, Polkinghorne R, Hocquette JF. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe. Meat Sci 2020; 168:108190. [DOI: 10.1016/j.meatsci.2020.108190] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 04/27/2020] [Accepted: 05/11/2020] [Indexed: 10/24/2022]
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Stewart SM, Gardner GE, McGilchrist P, Pethick DW, Polkinghorne R, Thompson JM, Tarr G. Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage. Meat Sci 2020; 181:108322. [PMID: 33067083 DOI: 10.1016/j.meatsci.2020.108322] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/01/2020] [Accepted: 09/24/2020] [Indexed: 12/18/2022]
Abstract
With development of objective technologies that can predict chemical intramuscular fat percentage (IMF%), there is a need to understand the relationships between existing marbling traits, IMF% and eating quality. This study utilised historical carcass data (n = 9641 observations) from the Meat Standards Australia (MSA) industry research dataset and included MSA grading data, chemical IMF% data and weighted composite eating quality scores (MQ4). Several analyses were performed to assess the prediction of MQ4 by MSA marbling, M. longissimus thoracis et lumborum (striploin) IMF% and cut specific IMF%. Results demonstrated that there was similar precision between chemical IMF% (R2 = 0.32, RSE = 11.8) and MSA marbling (R2 = 0.28, RSE = 11.9) in the prediction of grilled 14 day aged striploin MQ4, with similar results across other cut by cook by days aged combinations. These results support the development of objective technologies that predict chemical IMF% in parallel with MSA marbling for carcass grading and the prediction of eating quality.
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Affiliation(s)
- S M Stewart
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia.
| | - G E Gardner
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia
| | - P McGilchrist
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia; University of New England, School of Environmental and Rural Science, New South Wales 2351, Australia
| | - D W Pethick
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia
| | - R Polkinghorne
- University of New England, School of Environmental and Rural Science, New South Wales 2351, Australia; Birkenwood Pty. Ltd, 431 Timor Rd, Murrurundi, NSW, Australia
| | - J M Thompson
- University of New England, School of Environmental and Rural Science, New South Wales 2351, Australia
| | - G Tarr
- The University of Sydney, School of Mathematics and Statistics, Sydney, New South Wales 2006, Australia
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30
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Hocquette JF, Ellies-Oury MP, Legrand I, Pethick D, Gardner G, Wierzbicki J, Polkinghorne RJ. Research in Beef Tenderness and Palatability in the Era of Big Data. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9488] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
For decades, research has focused on predicting beef palatability using muscle biochemical traits, and various biomarkers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists, untrained consumers, or shear force), and repeatability of the measurements are crucial for creating significant data resources for the derivation of robust predictive models, and rigorous validation testing. This “big data” approach also requires careful definition of traits and transparent principles for data sharing and management. As in other fields, meat science researchers should improve the Findability, Accessibility, Interoperability, and Reuse of data (known as the FAIR principles). Furthermore, with the rapid evolution of new measurement technologies, the traits that they measure must be consistently described, enhancing our ability to integrate these new measurements into existing description systems. For beef, strategic choices have been made in order to consider real consumers’ expectations, not well estimated correctly by lab approaches. This strategy has been successfully developed in Australia, which set up the “Meat Standards Australia” grading scheme, now partly adopted by the beef industry. The ambitions of the International Meat Research 3G Foundation is to develop beef ontology, to set up an international database with a huge number of consumers’ scores related to beef palatability and collected according to standard protocols. The foundation also aims to support the beef industry by offering an international predictive model of beef palatability, flexible enough to take into account any local livestock characteristics or regional consumer specificity. This approach is supported by the United Nations Economic Commission for Europe (UNECE), which is promoting development of regulations and norms, technical cooperation and exchange of best expertise and practices. This will substantially improve the transparency of data flow and price signaling between all participants of the value chain, from beef producers through to consumers at retail.
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Affiliation(s)
| | | | - Isabelle Legrand
- Institut de l’Elevage Service Qualité des Carcasses et des Viandes
| | - David Pethick
- Murdoch University School of Veterinary and Life Sciences
| | - Graham Gardner
- Murdoch University School of Veterinary and Life Sciences
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31
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Milopoulos J, Garmyn A, Wilkinson RC, Miller M. Fatty Acid Characterization of Beef Longissimus from Steers Finished on Fodder Beet or Traditional Winter Forages in New Zealand Compared to US Grain-Fed Beef. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.10357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Fatty acids were evaluated to characterize lipid profiles of beef from 3 feeding programs: New Zealand (NZ) fodder beet (FB), NZ grass/non-FB (NFB), and United States grain. Strip loins were selected within each program based on expected eating quality focusing on marbling, ossification, and pH. Selection resulted in 6 treatments: FB high quality, FB low quality, NFB high quality, NFB low quality, US Top Choice, and US Select. Samples were aged 21 d or 35 d postmortem. A subset of 152 samples (12–13 per treatment combination) were used for fatty acid characterization. Within the polar lipid fraction, US treatments had lower monounsaturated fatty acid (MUFA) and greater polyunsaturated fatty acid (PUFA) than NZ treatments (P < 0.05). Within the neutral lipid fraction, concentrations of total neutral lipids and proportions of saturated fatty acid, MUFA, and PUFA were affected by treatment (P < 0.05). Total neutral lipids were greatest in Top Choice (P < 0.05) and greater in FB high quality than all other treatments (P < 0.05). Proportions of satu- rated fatty acid in the neutral lipid fraction were greater in NFB treatments than US treatments (P < 0.05); FB treatments were intermediate. Proportions of MUFA were greatest in Top Choice (P < 0.05). Proportions of PUFA were greatest (P < 0.05) in Select, greater in Top Choice than all NZ treatments (P < 0.05), and greater in NFB treatments than FB treatments (P < 0.05). No interactions occurred for any groups of fatty acids in either fraction ( P > 0.05), and aging did not affect fatty acid composition. Lipid profiles were impacted by finishing diet; however, most differences were between US grain-fed beef and NZ treatments—with limited differences between FB and NFB samples—when product was selected based on quality descriptors. Therefore, FB could be substituted for grass forages to sustain the NZ beef industry through winter months and limit seasonality without detrimental effects on product quality.
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Affiliation(s)
| | - Andrea Garmyn
- Michigan State University Department of Food Science and Human Nutrition
| | - R. C. Wilkinson
- Texas Tech University Department of Animal and Food Sciences
| | - Mark Miller
- Texas Tech University Department of Animal and Food Sciences
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32
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Xiao X, Hou C, Zhang D, Li X, Ren C, Ijaz M, Hussain Z, Liu D. Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb. Meat Sci 2020; 169:108220. [PMID: 32590278 DOI: 10.1016/j.meatsci.2020.108220] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 02/01/2020] [Accepted: 06/09/2020] [Indexed: 10/24/2022]
Abstract
This study investigated the variation in texture, flavor, heterocyclic aromatic amines (HAAs) and sensory evaluation of pre- and post-rigor roasted lamb. Topside muscles were collected from twenty-eight lamb carcasses at 1 h, 6 h, 12 h, 1 d, 3 d, 5 d and 7 d postmortem and then roasted at 180 °C for 8 min. According to the pH and shear force (SF) values, the lamb muscles at 1-12 h, 1 d and 3-7 days postmortem were considered to be in the phases of pre-rigor, rigor and post-rigor, respectively. Pre-rigor roasted lamb showed a lower roasting loss, while the post-rigor roasted lamb showed a lower SF value. Higher concentrations of total volatile compounds were found at 3 days postmortem. The total contents of HAAs were significantly lower in pre-rigor roasted lamb compared to the post-rigor roasted lamb (P < .05). Overall, it was concluded that both pre- and post-rigor "roasted lamb" have their own special properties.
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Affiliation(s)
- Xiong Xiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chi Ren
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Muawuz Ijaz
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zubair Hussain
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China
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33
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O'Reilly R, Pannier L, Gardner G, Garmyn A, Luo H, Meng Q, Miller M, Pethick D. Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers. Meat Sci 2020; 164:108060. [DOI: 10.1016/j.meatsci.2020.108060] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 01/13/2020] [Accepted: 01/14/2020] [Indexed: 10/25/2022]
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34
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Szpicer A, Onopiuk A, Półtorak A, Wierzbicka A. The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1750095] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Arkadiusz Szpicer
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Anna Onopiuk
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Andrzej Półtorak
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
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35
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Ellies-Oury MP, Hocquette JF, Chriki S, Conanec A, Farmer L, Chavent M, Saracco J. Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits. Foods 2020; 9:E525. [PMID: 32331253 PMCID: PMC7230583 DOI: 10.3390/foods9040525] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/05/2020] [Accepted: 04/08/2020] [Indexed: 11/17/2022] Open
Abstract
The beef industry is organized around different stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these differing perspectives. Then, various optimization models that might integrate all these expectations are described. The final goal is to define practices that could increase value for animal production, carcasses and meat whilst simultaneously meeting the main expectations of the beef industry. Different models previously developed worldwide are proposed here. Two new computational methodologies that allow the simultaneous selection of the best regression models and the most interesting covariates to predict carcass and/or meat quality are developed. Then, a method of variable clustering is explained that is accurate in evaluating the interrelationships between different parameters of interest. Finally, some principles for the management of quality trade-offs are presented and the Meat Standards Australia model is discussed. The "Pareto front" is an interesting approach to deal jointly with the different sets of expectations and to propose a method that could optimize all expectations together.
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Affiliation(s)
- Marie-Pierre Ellies-Oury
- Bordeaux Science Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France;
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
| | - Jean-François Hocquette
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
| | - Sghaier Chriki
- Isara Agro School for Life, 23 rue Jean Baldassini, 69364 Lyon CEDEX 07, France;
| | - Alexandre Conanec
- Bordeaux Science Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France;
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
| | - Linda Farmer
- Agri-Food and Biosciences Institute, 18a Newforge Lane, Belfast BT9 5PX, UK;
| | - Marie Chavent
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
| | - Jérôme Saracco
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
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36
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Miller R. Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review. Foods 2020; 9:E428. [PMID: 32260287 PMCID: PMC7230179 DOI: 10.3390/foods9040428] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 03/12/2020] [Accepted: 03/17/2020] [Indexed: 01/31/2023] Open
Abstract
Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.
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Affiliation(s)
- Rhonda Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA
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37
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Felderhoff C, Lyford C, Malaga J, Polkinghorne R, Brooks C, Garmyn A, Miller M. Beef Quality Preferences: Factors Driving Consumer Satisfaction. Foods 2020; 9:E289. [PMID: 32143411 PMCID: PMC7143558 DOI: 10.3390/foods9030289] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 02/22/2020] [Accepted: 03/02/2020] [Indexed: 11/16/2022] Open
Abstract
The current study was designed to broaden the understanding of the attributes impacting the sensory properties of beef when consumed. Using a survey of consumers from three different geographical regions in the United States (US), we determined the impacts of three attributes on overall satisfaction in several different ways. The two main statistical methods used were an Ordinary Least Squares (OLS) model and the Conditional Logit model. Perhaps the most important finding of this study was that flavor was the largest contributor to consumer satisfaction. This finding was consistent throughout all the models. In the base model, flavor represented 59% of the satisfaction rating. Additionally, results indicated domestic beef was preferred over Australian beef by US consumers. Another important finding of the study was the impact of the demographic variables of age, income, and gender on satisfaction. The older group generally placed more emphasis on tenderness, while younger people preferred juicier beef. Males were more responsive than females for all attributes, especially tenderness. Those with higher income were more responsive to tenderness for all quality levels, but the lower income group was more responsive to juiciness. Overall, flavor had the largest impact on consumers' satisfaction level in comparison to tenderness or juiciness.
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Affiliation(s)
- Chad Felderhoff
- Department of Agricultural and Applied Economics, Texas Tech University, Lubbock, TX 79409, USA; (C.F.); (C.L.); (J.M.)
| | - Conrad Lyford
- Department of Agricultural and Applied Economics, Texas Tech University, Lubbock, TX 79409, USA; (C.F.); (C.L.); (J.M.)
| | - Jaime Malaga
- Department of Agricultural and Applied Economics, Texas Tech University, Lubbock, TX 79409, USA; (C.F.); (C.L.); (J.M.)
| | - Rod Polkinghorne
- Birkenwood Pty. Ltd., 46 Church St, Hawthorn, VIC 3122, Australia;
| | - Chance Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA; (C.B.); (A.G.)
| | - Andrea Garmyn
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA; (C.B.); (A.G.)
| | - Mark Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA; (C.B.); (A.G.)
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38
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Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology. Meat Sci 2020; 161:107953. [DOI: 10.1016/j.meatsci.2019.107953] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 09/11/2019] [Accepted: 09/19/2019] [Indexed: 11/21/2022]
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39
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Garmyn A, Garcia L, Spivey KS, Polkinghorne RJ, Miller M. Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9478] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective was to assess the consumer (n = 360) palatability and satisfaction of enhanced (7%) and nonenhanced Australian grain-fed, Australian grass-fed, and US grain-fed beef from 2 beef muscles. Strip loin (longissimus lumborum [LL]) and top sirloin butt (gluteus medius [GM]) subprimals were collected from 12 Australian grass-fed, 12 Australian grain-fed, and 12 US grain-fed (USDA Choice) carcasses. In addition, tenderloin (psoas major) and eye of round (semitendinosus) subprimals were collected from the same US carcasses to serve as anchors for high and low palatability. All subprimals were aged until 29 to 32 d postmortem. All fabrication and enhancement occurred in Lubbock, Texas. Data were analyzed initially as a randomized complete design and subsequently as a split-split plot design, with the main effects of country of origin/diet (Australian grain-fed, Australian grass-fed, and US grain-fed), muscle (LL and GM), and enhancement (0% or 7%) and all potential interactions as fixed effects. Enhancement significantly improved palatability in both LL and GM steaks as evidenced by greater (P < 0.05) consumer ratings for tenderness, juiciness, flavor liking, overall liking, and satisfaction. Enhancing LL steaks resulted in consumer responses that were comparable or superior to consumer responses for psoas major samples. Similarly, enhancing GM steaks resulted in consumer responses that were comparable or superior to nonenhanced LL samples. Consumers reacted least favorably to nonenhanced Australian grass-fed beef as they rated all palatability traits lowest (P < 0.05) for both LL and GM samples. However, enhancing grassfed beef resulted in consumer responses that were similar (P > 0.05) to nonenhanced grain-fed beef. This response to enhancement was observed in consumer scores for both LL and GM samples. Consumers could not detect differences (P > 0.05) in tenderness, juiciness, flavor, overall liking, or satisfaction between grain-fed beef from Australia and the US.
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Affiliation(s)
| | - Lyda Garcia
- The Ohio State University Department of Animal Sciences
| | | | | | - Mark Miller
- Texas Tech University Department of Animal and Food Sciences
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40
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Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality. Foods 2020; 9:foods9020208. [PMID: 32079336 PMCID: PMC7074228 DOI: 10.3390/foods9020208] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/11/2020] [Accepted: 02/13/2020] [Indexed: 01/09/2023] Open
Abstract
Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging periods from 21 to 84 days (7-day increments) and balanced within four anatomical positions within the muscle. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 1080 individual consumers, in accordance with the Meat Standards Australia protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Postmortem aging had no effect (P > 0.05) on tenderness, but juiciness, flavor liking, overall liking, and MQ4 declined (P < 0.05) as aging period increased. Samples aged 21 to 42 days were most preferred having greater (P < 0.05) overall liking and greater (P < 0.05) MQ4 scores than samples aged 70 to 84 days postmortem. These results suggest that longissimus lumborum samples should not be wet-aged longer than 63 days to prevent potential negative eating experiences for consumers; however, altering storage conditions, specifically reducing temperature, could potentially allow for longer chilled storage without such negative effects on flavor and overall liking.
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41
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Garmyn A, Hardcastle N, Bendele C, Polkinghorne R, Miller M. Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate. Foods 2020; 9:foods9020177. [PMID: 32054072 PMCID: PMC7074090 DOI: 10.3390/foods9020177] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 01/22/2020] [Accepted: 02/07/2020] [Indexed: 12/03/2022] Open
Abstract
The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis internus, and flank steak/rectus abdominis) served as fajita strips. All the muscles were divided in half and enhanced (12%) with a brine solution containing either phosphate, a “clean label” ingredient sodium bicarbonate, or not enhanced. Muscle and enhancement independently influenced (P < 0.01) tenderness, juiciness, flavor, and overall liking. Overall, the bottom sirloin flap was liked the most (P < 0.05) when compared with all the other muscles, while the inside round cap was liked less but did not differ (P > 0.05) from the inside skirt or flank steak. Samples enhanced with sodium bicarbonate were the most (P < 0.05) tender and juicy; samples enhanced with phosphate were intermediate, and the control samples were the least tender and juicy, regardless of the muscle. Flavor and overall liking were similar (P > 0.05) between clean and phosphate-enhanced samples, and both were liked more than the control samples. Enhancement was necessary for acceptable eating quality of all the muscles evaluated in this study; however, the inside round cap was the least suitable. These results indicate that a “clean label” enhanced fajita product is possible without compromising cooking yield or consumer satisfaction.
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Affiliation(s)
- Andrea Garmyn
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA; (N.H.); (C.B.); (M.M.)
- Correspondence: ; Tel.: +1-806-834-6559
| | - Nicholas Hardcastle
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA; (N.H.); (C.B.); (M.M.)
| | - Clay Bendele
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA; (N.H.); (C.B.); (M.M.)
| | - Rod Polkinghorne
- Birkenwood Pty. Ltd., 46 Church St, Hawthorn VIC 3122, Australia;
| | - Mark Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA; (N.H.); (C.B.); (M.M.)
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A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef. Foods 2020; 9:foods9020126. [PMID: 31991694 PMCID: PMC7074361 DOI: 10.3390/foods9020126] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 01/23/2020] [Accepted: 01/23/2020] [Indexed: 11/17/2022] Open
Abstract
Coupling qualitative and quantitative consumer research methodologies enables the development of more holistic and comprehensive perspectives of consumer responses. In this study, consumer responses to beef and sheepmeat were investigated using a mixed method approach combining perceptual mapping (qualitative), and sensory (quantitative) methodologies. Qualitative insights indicated Australian and Asian consumers differ in perception of familiarity and 'premiumness' of meat products. Specific findings included: Australians consume grilled or roasted meat as a centre of the plate 'hero' ingredient, while Asians prefer stovetop cooking methods where meat is one ingredient in a complex dish. Labelling meat as 'Australian' was important for Australian consumers but not for Asian consumers. Quantitative data demonstrated that older consumers (31-70 years) scored sheepmeat higher than younger consumers (18-30 years) for healthiness (p = 0.004), juiciness (p = 0.029), odour liking (p = 0.005) and tenderness (p = 0.042). Older consumers also had a lower willingness to pay than younger consumers for "premium" quality meat; 30-40 vs. 40-50 AUD (Australian dollar) per kg respectively for sheepmeat, and 40-50 vs. 50-60 AUD per kg respectively for beef. In conclusion, the approach used effectively integrated consumer attitudes, usage information and sensory assessments with socio-demographic factors to generate insights for the refinement of market strategies and product offerings.
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Chong FS, O'Sullivan MG, Kerry JP, Moloney AP, Methven L, Gordon AW, Hagan TD, Farmer LJ. Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:245-257. [PMID: 31512244 DOI: 10.1002/jsfa.10032] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 08/30/2019] [Accepted: 09/04/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers. RESULTS Warner-Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as 'easily pleased', 'bull beef liker', 'tender beef liker' and 'fastidious' consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map. CONCLUSION External preference mapping showed the association between consumer liking of beef and sensory attributes. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Fui Shien Chong
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
- School of Food and Nutritional Sciences, Food Science Building, University College Cork, Cork, Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, Food Science Building, University College Cork, Cork, Ireland
| | - Joe P Kerry
- School of Food and Nutritional Sciences, Food Science Building, University College Cork, Cork, Ireland
| | - Aidan P Moloney
- Ruminant growth and meat quality, Teagasc, Animal and Grassland Research and Innovation Centre, Co. Meath, Ireland
| | - Lisa Methven
- Sensory Science Centre, University of Reading, Reading, UK
| | - Alan W Gordon
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
| | - Terence Dj Hagan
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
| | - Linda J Farmer
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
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High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork. Foods 2019; 8:foods8110567. [PMID: 31766115 PMCID: PMC6915632 DOI: 10.3390/foods8110567] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/09/2019] [Accepted: 11/11/2019] [Indexed: 11/16/2022] Open
Abstract
Current trends in meat packaging have seen a shift from conventional overwrap to vacuum packing (VAC) and modified atmosphere packaging (MAP). The aim of this experiment was to investigate the effects of high oxygen MAP (HiOxMAP) of pork loins compared with vacuum packed (VAC) on eating quality and colour, after storage in simulated illuminated retail display conditions. Pork loins (n = 40) were cut and stored under two packaging methods (HiOxMAP, 80% O2, 20% CO2; VAC) for up to 14 days, with samples taken at various times for measurements. After 7 days of storage, HiOxMAP samples exhibited inferior consumer acceptability for tenderness, flavor, overall liking, quality and re-purchase intention as well as higher shear force and hardness, relative to VAC samples (p < 0.05 for all). Loins stored in HiOxMAP had higher lightness (L*), redness (a*) and yellowness (b*) values at 3 and 7 days, but lower ratio of oxymoglobin to metmyoglobin (oxy/met) values in the meat surface at 14 days of display, relative to VAC samples (p < 0.05 for all). The oxy/met ratio declined from 2.3 to 1.7 between days 3 and 14 of display in HiOxMAP samples (p < 0.05), whereas the ratio was similar and stayed relatively high for VAC samples. VAC samples produced consistently higher colour values (a*, b*, oxy/met) when left to bloom 30 min after removal from packaging (p < 0.05). Lipid oxidation values, measured using thiobarbituric acid reactive substances, in HiOxMAP pork loins, were higher at all time points compared to VAC during the 14 day storage period (p < 0.05). The use of vacuum packing for retail shelves, should be considered as the preferred option, over HiOxMAP.
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Szpicer A, Onopiuk A, Półtorak A, Wierzbicka A. Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1674924] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Arkadiusz Szpicer
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Anna Onopiuk
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
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Berri C, Picard B, Lebret B, Andueza D, Lefèvre F, Le Bihan-Duval E, Beauclercq S, Chartrin P, Vautier A, Legrand I, Hocquette JF. Predicting the Quality of Meat: Myth or Reality? Foods 2019; 8:E436. [PMID: 31554284 PMCID: PMC6836130 DOI: 10.3390/foods8100436] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 09/16/2019] [Accepted: 09/20/2019] [Indexed: 01/19/2023] Open
Abstract
This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers are discussed. Through the various examples, it appears that although biological markers have been identified, quality parameters go through a complex determinism process. This makes the development of generic molecular tests even more difficult. However, in recent years, progress in the development of predictive tools has benefited from technological breakthroughs in genomics, proteomics, and metabolomics. Concerning spectroscopy, the most significant progress was achieved using near-infrared spectroscopy (NIRS) to predict the composition and nutritional value of meats. However, predicting the functional properties of meats using this method-mainly, the sensorial quality-is more difficult. Finally, the example of the MSA (Meat Standards Australia) phenotypic model, which predicts the eating quality of beef based on a combination of upstream and downstream data, is described. Its benefit for the beef industry has been extensively demonstrated in Australia, and its generic performance has already been proven in several countries.
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Affiliation(s)
- Cécile Berri
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Brigitte Picard
- UMR Herbivores, INRA, VetAgro Sup, Theix, 63122 Saint-Genès Champanelle, France.
| | - Bénédicte Lebret
- UMR Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Élevage, INRA, AgroCampus Ouest, 35590 Saint-Gilles, France.
| | - Donato Andueza
- UMR Herbivores, INRA, VetAgro Sup, Theix, 63122 Saint-Genès Champanelle, France.
| | - Florence Lefèvre
- Laboratoire de Physiologie et Génomique des poissons, INRA, 35000 Rennes, France.
| | | | - Stéphane Beauclercq
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Pascal Chartrin
- UMR Biologie des Oiseaux et Aviculture, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Antoine Vautier
- Institut du porc, La motte au Vicomte, 35651 Le Rheu, CEDEX, France.
| | - Isabelle Legrand
- Institut de l'Elevage, Maison Régionale de l'Agriculture-Nouvelle Aquitaine, 87000 Limoges, France.
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Loudon KMW, Tarr G, Lean IJ, Polkinghorne R, McGilchrist P, Dunshea FR, Gardner GE, Pethick DW. The Impact of Pre-Slaughter Stress on Beef Eating Quality. Animals (Basel) 2019; 9:ani9090612. [PMID: 31461903 PMCID: PMC6769826 DOI: 10.3390/ani9090612] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 08/24/2019] [Accepted: 08/25/2019] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Consumer satisfaction is essential to the beef industry to ensure return protein purchasing. The Meat Standards Australia grading system has been pivotal in regulating the quality and consistency of meat palatability by creating objective measurements such as carcass characteristics, genetics systems, and production systems to predict consumer eating quality. One of the main objective measurements for carcass compliance is the ultimate pH of the longissimus thoracis et lumborum; however, recent research has demonstrated that pre-slaughter stress is eroding beef eating quality in pH compliant carcasses. Pre-slaughter mixing and transport was associated with lower eating quality in certain cuts. A two-week rest period at the abattoir prior to slaughter was beneficial for improving consumer sensory eating quality scores. Further research is required to determine if the muscle damage enzyme creatine kinase could be used commercially as an objective measurement to identify which cattle could benefit from a pre-slaughter rest period to improve beef quality. Abstract The study evaluated the relationship between pre-slaughter stress, plasma biomarkers and consumer-evaluated eating quality of pasture raised beef cattle (n = 488). The design tested steer only, heifer only and mixed sex cattle with a comparison of direct kill versus a 14 day rest period in abattoir holding paddocks prior to slaughter. Experiment One sourced cattle from four farms and tested shipping and road transport. Experiment Two sourced cattle from four farms and tested a commercial saleyard pathway. The impact on treatment on untrained consumer eating quality scores were tested on five muscle groups, m. psoas major, m. longissimus dorsi lumborum, m. biceps femoris, m. semitendinosis, and m. infraspinatus. Across all muscles, a two-week rest period had the biggest improvement in sensory score. Mixed groups scored lower in the outside muscle than non-mixed groups. However, the mixing response was inconsistent in the eye round muscle and not significant in the other muscles. Plasma glucose and L-lactate indicated a marked acute stress response at slaughter with a small detrimental impact on consumer score. The muscle damage enzyme markers creatine kinase (CK) and aspartate aminotransferase (AST) were strongly associated with a lower meat quality score (MQ4). Neither β-hydroxybutyrate (βHB) nor non-esterified fatty acids (NEFA) were associated with MQ4, suggesting that fat mobilisation does not impact consumer sensory score.
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Affiliation(s)
- Kate M W Loudon
- School of Veterinary and Life Sciences, Murdoch University, Murdoch, WA 6150, Australia.
| | - Garth Tarr
- School of Mathematics and Statistics, The University of Sydney, Sydney, NSW 2006, Australia
| | | | - Rod Polkinghorne
- Birkenwood Pty. Ltd., 431 Timor Rd, Murrurundi, NSW 2338, Australia
| | - Peter McGilchrist
- School of Veterinary and Life Sciences, Murdoch University, Murdoch, WA 6150, Australia
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2350, Australia
| | - Frank R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia
| | - Graham E Gardner
- School of Veterinary and Life Sciences, Murdoch University, Murdoch, WA 6150, Australia
| | - David W Pethick
- School of Veterinary and Life Sciences, Murdoch University, Murdoch, WA 6150, Australia
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Lees A, Konarska M, Tarr G, Polkinghorne R, McGilchrist P. Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin ( M. longissimus lumborum) and Outside Flat ( M. biceps femoris) from Beef Carcasses. Foods 2019; 8:foods8080332. [PMID: 31398939 PMCID: PMC6723363 DOI: 10.3390/foods8080332] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 08/03/2019] [Accepted: 08/05/2019] [Indexed: 11/16/2022] Open
Abstract
Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longissimus lumborum) and outside flat (M. biceps femoris). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (p < 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.
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Affiliation(s)
- Angela Lees
- School of Environmental and Rural Science, University of New England, Armidale 2350, Australia
| | - Małgorzata Konarska
- Division of Engineering in Nutrition, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
| | - Garth Tarr
- School of Mathematics and Statistics, The University of Sydney, Sydney 2006, Australia
| | | | - Peter McGilchrist
- School of Environmental and Rural Science, University of New England, Armidale 2350, Australia.
- School of Veterinary & Life Sciences, Murdoch University, Perth 6150, Australia.
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Ha M, McGilchrist P, Polkinghorne R, Huynh L, Galletly J, Kobayashi K, Nishimura T, Bonney S, Kelman KR, Warner RD. Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan. Food Res Int 2019; 125:108528. [PMID: 31554125 DOI: 10.1016/j.foodres.2019.108528] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 06/19/2019] [Accepted: 06/26/2019] [Indexed: 11/15/2022]
Abstract
This study investigated the effect of three ageing methods (dry, wet and stepwise wet-then-dry) and ageing time on pH, colour, yield, lipid and protein oxidation and eating quality of beef loins using Meat Standards Australia (MSA) sensory protocols with 900 and 540 consumers in Australia and Japan, respectively. Australian beef loins (Longissimus thoracis et lumborum) at four days post mortem were subjected to wet ageing (boneless; for 7, 21, 35 or 56 days), dry ageing (bone-in; for 35 or 56 days) or a wet-then-dry ageing method (bone-in; 21 days wet ageing followed by 35 days dry ageing). The pH was higher in dry aged than wet aged beef loins (P < .001). Instrumental measurement of surface colour of trimmed dry and wet aged steaks showed significant differences in a*, b* and hue angle. Weight loss was higher in dry aged primals (P < .001), however, total water content was similar among the two ageing methods (P = .934). Retail yield did not differ between 35 and 56 days dry aged primals. Lipid (TBARS) and protein (total carbonyl content) oxidation between the dry and wet aged samples differed depending on the ageing time. When comparing the wet-then-dry and 56 days dry aged samples, only pH and retail yield differed. Australian and Japanese consumers rated dry aged steaks significantly higher (P < .001) than the wet aged counterparts for tenderness, juiciness, flavour, overall liking and weighted palatability scores. The wet-then-dry steaks were also rated higher than the 56 days wet aged steaks for flavour, overall liking and palatability within the Japanese sensory panels. The Japanese consumers also consistently rated all MSA sensory attributes lower (P < .001) than the Australian consumers. The results from this study show dry ageing provides a value adding opportunity for the meat industry in both domestic and export markets.
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Affiliation(s)
- Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Peter McGilchrist
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | - Rod Polkinghorne
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | - Long Huynh
- Meat and Livestock Australia, 40 Mount Street, North Sydney, NSW 2060, Australia
| | - Joanne Galletly
- Top Cut Foods Pty Ltd, 18 Motorway Circuit, Ormeau, QLD 4208, Australia
| | | | | | - Steve Bonney
- Norlane Trading Pty Ltd, Thomastown, VIC 3074, Australia
| | - Khama R Kelman
- Murdoch University, School of Veterinary Medicine, Murdoch, WA 6150, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
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50
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Do demographic and beef eating preferences impact on South African consumers' willingness to pay (WTP) for graded beef? Meat Sci 2019; 150:122-130. [DOI: 10.1016/j.meatsci.2018.12.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 12/19/2018] [Accepted: 12/19/2018] [Indexed: 11/24/2022]
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