Article
Food Science & Technology
Rhonda K. Miller, Tanner J. Luckemeyer, Chris R. Kerth, Koushik Adhikari
Summary: Consumer acceptance and overall liking of beef are influenced by instrumental and sensory attributes related to flavor, tenderness, and juiciness. A study was conducted to understand the relationships between descriptive beef flavor and texture attributes, Warner-Bratzler shear force (WBSF), and consumer liking attributes for light US beef eaters. Different cooking methods, cuts, and internal temperatures affected the beef attributes, WBSF, and consumer liking similarly.
Article
Food Science & Technology
E. Vossen, L. Dewulf, G. Van Royen, I Van Damme, L. De Zutter, I Fraeye, S. De Smet
Summary: The study evaluated the impact of aging period, temperature, and humidity on sensory traits, oxidative stability, and proteolysis of Belgian Blue beef. Results showed no further tenderization after three weeks, but increased metmyoglobin formation and lipid oxidation after nine weeks. Aging temperature and relative humidity had limited effects on quality traits.
Article
Chemistry, Applied
Jun Liu, Dunhua Liu, Anran Zheng, Qin Ma
Summary: This study investigated the interrelationships between haem, protein, and lipid oxidation and water holding capacity (WHC) in beef during refrigerated storage. The results showed that haem oxidation resulted in protein structural disruption and a decrease in WHC. Additionally, levels of lipid and protein oxidation products increased significantly over storage time.
Article
Food Science & Technology
Christian Vallejo-Torres, Mario Estevez, Sonia Ventanas, Sandra L. Martinez, David Morcuende
Summary: The aim of this research was to assess the effectiveness of antioxidant-rich extracts from rose hip (RC) and hawthorn (CM) in minimizing oxidative damage to proteins and lipids in beef patties subjected to high-oxygen and vacuum packaging atmosphere. The extracts were characterized by quantifying bioactive compounds, and both fruits showed high concentrations of bioactive compounds. However, CM was found to be the most efficient in protecting beef patties against protein carbonylation and reducing instrumental toughness. The use of CM and RC extracts significantly improved consumer purchase intention in high-oxygen packaging systems, suggesting their potential in minimizing pro-oxidative effects in red meat.
Article
Food Science & Technology
Yantao Yin, Lei Zhou, Jiaming Cai, Fan Feng, Lujuan Xing, Wangang Zhang
Summary: Lipid oxidation and protein oxidation occur simultaneously in meat, and this study investigated the effect of malondialdehyde (MDA), a major product of lipid oxidation, on the digestibility of beef myofibrillar proteins (MP). The results showed that MDA significantly reduced the digestibility of MP, and caused aggregation and covalent bond formation in the proteins. Proteomics analysis revealed that myosin tail was the main target of MDA attack, with lysine residues being the major modification sites.
Article
Chemistry, Multidisciplinary
Katarzyna Tkacz, Monika Modzelewska-Kapitula
Summary: An attempt was made to improve the quality of Holstein-Friesian bull meat by using a combination of marinating, grilling, and sous vide cooking methods. The SVMar method was found to optimize the tenderness of the beef and is recommended for preparing meat from Holstein-Friesian bulls.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
C. E. Realini, E. Pavan, P. L. Johnson, M. Font-I-Furnols, N. Jacob, M. Agnew, C. R. Craigie, C. D. Moon
Summary: This study found that the palatability of New Zealand lamb is affected by IMF, and aiming for IMF levels beyond 3% is suggested to maximize eating quality, especially for premium markets.
Article
Agriculture, Dairy & Animal Science
Grzegorz Pogorzelski, Ewelina Pogorzelska-Nowicka, Pawel Pogorzelski, Andrzej Poltorak, Jean-Francois Hocquette, Agnieszka Wierzbicka
Summary: Eating quality of beef is crucial for consumer satisfaction and decision-making in future purchases. Understanding the major factors affecting the quality, such as breed, farming systems, and animal welfare, is essential for meat producers to provide consistent and high-quality beef.
Article
Food Science & Technology
Edilayane da Nobrega Santos, Thamyres Cesar de Albuquerque Sousa, Deocleciano Cassiano de Santana Neto, Cristiani Viegas Brandao Grisi, Valquiria Cardoso da Silva Ferreira, Fabio Anderson Pereira da Silva
Summary: Research showed that adding 4% of Acerola cherry bagasse extract to gelatin film can effectively inhibit changes in the quality of beef patties, effectively prolonging their shelf life.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zhenglong Qing, Jingrong Cheng, Xuping Wang, Daobang Tang, Xueming Liu, Mingjun Zhu
Summary: The study found that edible mushrooms can not only provide flavor components, but also promote the formation of flavor substances in meat products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Chaoyu Zhai, Bailey Schilling, Jessica E. Prenni, J. Chance Brooks, Jerrad F. Legako, Rhonda K. Miller, Michael J. Hernandez-Sintharakao, Cody L. Gifford, Robert Delmore, Mahesh N. Nair
Summary: This study evaluated the potential of using REIMS analysis of raw samples along with chemometrics to accurately identify and predict the palatability of cooked beef. The results showed that REIMS analysis of raw meat has the potential to predict and classify the palatability of cooked beef.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Engineering, Chemical
Ivan A. Garcia-Galicia, Christopher Estepp, Mariana Huerta-Jimenez, Maria F. Melchor-Ramirez, Luis M. Carrillo-Lopez, Einar Vargas-Bello-Perez, Alma D. Alarcon-Rojo
Summary: This study aimed to investigate the effects of high-intensity ultrasound on the physicochemical characteristics and sensorial preference of aged bovine muscles. The results showed that ultrasound treatment had no significant effects on water-holding capacity and shear force of the beef. Despite minor changes in water loss and shear force, consumers did not detect any differences in the quality characteristics of the meat.
Article
Agriculture, Dairy & Animal Science
Jacob R. Tuell, Mariah J. Nondorf, Maha Abdelhaseib, Derico Setyabrata, Yuan H. Brad Kim
Summary: This study investigates the effects of tumbling without brine inclusion on the tenderness and palatability attributes of beef loin (LL) and eye of round (ST) steaks. The results show that tumbling improves the tenderness of LL steaks, but has little impact on the tenderness of ST steaks. Tumbling disrupts the myofibrillar structure and contributes to the degradation of myofibrillar proteins. Combining tumbling with subsequent aging can enhance the tenderness liking of inherently tough eye of round steaks. Overall, this study provides valuable insights into methods and techniques for improving beef tenderness.
JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Food Science & Technology
Xin Li, Jingyi Wang, Xueqin Gao, Bijun Xie, Zhida Sun
Summary: This study demonstrated that lotus seedpod procyanidins (LSPC) effectively prevented lipid and protein oxidation in chilled beef during storage, reduced microbial contamination, improved physicochemical characteristics, and extended shelf life.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Alejandra Terevinto, Maria Cristina Cabrera, Fernanda Zaccari, Ali Saadoun
Summary: In Uruguay and some other countries in the region, there is a shift towards feeding grains to cattle for faster beef production. This study compared the meat quality of pasture-fed and concentrate-fed beef under retail refrigeration conditions. The results showed that meat from pasture-fed steers exhibited better stability and healthier fatty acid profile, making it a more desirable choice for consumers.
Article
Agriculture, Multidisciplinary
Elena Garicano Vilar, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Summary: This study explored the aromatic profiles of various seaweeds and seaweed extracts, identifying over 100 volatile compounds. Brown and red seaweeds were found to have distinct sensory properties, with individual seaweeds exhibiting different volatiles and odorants. This information may aid in the development of products incorporating dried seaweeds/extracts that are more appealing to consumers.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
E. C. Garvey, M. G. O'Sullivan, J. P. Kerry, L. Milner, E. Gallagher, K. N. Kilcawley
Summary: The study investigated the sensory and aroma quality of sponge cakes with reduced sugar content using clean-label replacers. Different sensory qualities were observed in the reformulated sponge cakes, with those containing apple pomace powder showing the most significant difference. The volatile profiles mainly differed in compounds derived from Maillard reaction, caramelisation, and lipid oxidation, with furfural being the most contributing aroma compound across all samples.
Article
Agriculture, Multidisciplinary
Lara Moran, Luis Javier R. Barron, Shannon S. Wilson, Maurice G. O'Sullivan, Joseph P. Kerry, Robert Prendiville, Aidan P. Moloney
Summary: This study evaluated the effect of tenderization techniques on beef eating quality from different production systems. Results show that both pelvic suspension and ageing can improve the instrumental texture of certain muscles, with a greater impact on meat from bulls. After 14 days of ageing, panelists still preferred beef from steers and could differentiate between different suspension methods. Overall, the eating quality of beef from both production systems is acceptable after 14 days of ageing, or even earlier with the application of suspension method.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Aislinn M. Richardson, Andrey A. Tyuftin, Kieran N. Kilcawley, Eimear Gallagher, Maurice G. O'Sullivan, Joseph P. Kerry
Summary: The main objective of the study was to determine minimum levels of fat and sucrose required for sensory acceptance of sponge cake while enhancing its nutritional quality. Results showed that replacing sucrose had significant impacts on certain sensory properties of sponge cake, whereas fat replacement had minimal effects on these properties. Simultaneous reduction in fat and sucrose content led to sponge cakes with increased dietary fiber.
Article
Food Science & Technology
Andrey A. Tyuftin, Aislinn M. Richardson, Maurice G. O' Sullivan, Kieran N. Kilcawley, Eimear Gallagher, Joseph P. Kerry
Summary: This study aimed to investigate the impact of different sugar size fractions on enhancing sweetness intensity of Shortbread biscuits and reducing sugar content. Results showed that samples containing 50% C-sugar were preferred over Control and F-sugar samples at the same level, without affecting the acceptability of the final product. These findings support the use of sugar particle size manipulation to create low-sugar baked biscuits that are consumer acceptable and commercially available.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Maurice G. O'Sullivan, Ciara M. O'Neill, Stephen Conroy, Michelle J. Judge, Emily C. Crofton, Donagh P. Berry
Summary: The study aimed to determine if genetical differences in tenderness affected the meat quality perceived by consumers. Results showed that animals with a Tender genotype were preferred for tenderness, juiciness, flavor, and overall acceptability over animals with a Tough genotype. This study suggests that genetic selection based on parental average merit can lead to differences in consumer preference.
Article
Food Science & Technology
Zeng Cheng, David T. Mannion, Maurice G. O'Sullivan, Song Miao, Joseph P. Kerry, Kieran N. Kilcawley
Summary: This study compared the performance of different extraction techniques for volatile analysis of whole milk powder, revealing differences in the types and abundance of volatiles extracted. It highlights the importance of using multiple extraction techniques to obtain a more complete volatile profile.
Article
Agriculture, Dairy & Animal Science
H. J. Clarke, C. Griffin, D. Hennessy, T. F. O'Callaghan, M. G. O'Sullivan, J. P. Kerry, K. N. Kilcawley
Summary: This study compared the volatile compounds and sensory attributes of whole milk powders derived from cows on pasture vs. non-pasture diets during storage, finding significant differences in fatty acid concentrations, free fatty acid concentrations, and sensory attributes based on diet. Whole milk powders from pasture-fed cows were more susceptible to lipid oxidation, particularly in terms of aldehyde development, likely due to higher concentrations of conjugated linoleic acid and alpha-linolenic acid in these samples.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
A. P. Moloney, E. G. O'Riordan, M. McGee, M. G. O'Sullivan, J. P. Kerry, S. S. Wilson, F. J. Monahan, A. K. Kelly, K. McMenamin, L. Moran
Summary: Bull beef production systems are attractive alternatives for beef producers due to their growth and feed efficiency advantages. A study comparing grass-fed and concentrate-fed bulls found no significant differences in carcass and beef quality characteristics.
ANIMAL PRODUCTION SCIENCE
(2022)
Article
Food Science & Technology
Halimah O. Mohammed, Michael N. O'Grady, Maurice G. O'Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry
Summary: The addition of commercially available Irish seaweeds to pork sausages had an impact on the composition, physical properties, and sensory evaluation of the sausages.
Article
Nutrition & Dietetics
Holly J. Clarke, Ellen Fitzpatrick, Deirdre Hennessy, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Summary: This study examined the impact of different diets on the aroma perception of raw bovine milk. The results showed that the aroma of milk from cows fed TMR was more complex than that from cows fed GRS, and many key odor-active VOC likely originated from the production of TMR feed.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Zeng Cheng, Maurice G. O'Sullivan, Song Miao, Joseph P. Kerry, Kieran N. Kilcawley
Summary: This review focuses on traditional and novel sensory methods used to research milk, milk powders, yoghurt, and butter, and also introduces the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles that influence sensory perception. Understanding the volatile properties of dairy products is important in countries without a dairy tradition to overcome cultural differences and challenges.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Review
Chemistry, Analytical
Elena Garicano Vilar, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Summary: The aroma of meat is crucial for consumer acceptance and is influenced by a wide range of volatile compounds. Cooking process generates additional volatile compounds. Key volatiles in cooked beef and pork include hexanal, octanal, and nonanal. GC-MS is the preferred method for their separation and identification.
SEPARATION SCIENCE PLUS
(2022)
Article
Agriculture, Dairy & Animal Science
Zeng Cheng, David T. Mannion, Maurice G. O'Sullivan, Song Miao, Joseph P. Kerry, Kieran N. Kilcawley
Summary: This study evaluated the impact of different diets on the sensory properties and volatile profile of whole milk powder. The results showed significant differences in sensory perception and volatile profiles based on the diet, with perennial ryegrass and perennial ryegrass/white clover diets producing more similar whole milk powder compared to total mixed ration diets. Consumers rated whole milk powder from perennial ryegrass/white clover diets highest for overall acceptability, flavour, and quality, while whole milk powder from total mixed ration diets scored highest for cooked flavour and aftertaste.
JOURNAL OF DAIRY RESEARCH
(2022)
Article
Agriculture, Dairy & Animal Science
Aidan P. Moloney, Shannon S. Wilson, Sibhekiso Siphambili, Lara Moran, Edward G. O'Riordan, Maurice G. O'Sullivan, Joseph P. Kerry, Frank J. Monahan, Mark McGee
Summary: Consumers are increasingly interested in the production process of beef and perceive grass-based systems to be more environmentally friendly and have better animal welfare. Bulls, although traditionally considered unsuitable for grass-based systems, have growth advantages compared to steers. Eating quality and color of beef are important factors for consumers. Meat industry believes that bull carcasses must meet a certain fatness level to be acceptable to consumers. However, this study suggests that achieving the minimum fatness specification is not necessary for producing beef of acceptable eating quality, and both early-maturing and late-maturing breed bulls can access the lucrative grass-fed beef market without supplementation.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
