Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor

<div><p>The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA) showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.</p></div

Flavor assessment of different breed beef.

<p>Flavor assessment of different breed beef.</p

Chemical composition of different breeds of beef.

<p>Note: Means in the same row with different superscripts are significantly different (<i>P</i><0.05).</p><p>Chemical composition of different breeds of beef.</p

Eigenvalues of the flavor traits within the Principal components.

<p>Eigenvalues of the flavor traits within the Principal components.</p

The stability of sensors response to various taste materials in the last three cycles of meat extract sample.

<p>Richness is Aftertaste from Umami.</p

The Pearson correlation coefficients between flavor and chemical composition.

<p>Levels of significance:</p><p>^x<i>P</i> < 0.05;</p><p>^y<i>P</i> < 0.01;</p><p>^z<i>P</i> < 0.001.</p><p>The Pearson correlation coefficients between flavor and chemical composition.</p

PCA score plot of different breed beef.

<p>The mean flavor values of the last three cycles were processed by PCA, which include sourness, umami, saltiness, bitterness, astringency, Aftertaste-B, Aftertaste-A and Aftertaste-U.</p

Growth performance and development of internal organ, and gastrointestinal tract of calf supplementation with calcium propionate at various stages of growth period

<div><p>To investigate the effects of calcium propionate (<b>CaP</b>) supplementation on performance, the development of the internal organ, and gastrointestinal tract of calves at various stages of growth period, 54 male Jersey calves (age = 7 ± 1 d, body weight(BW) = 23.1 ± 1.2 kg) were randomly allocated to three treatment groups. While control calves were fed basis dietary with no additives (0CaP), other treatment calves were fed basis dietary supplementation with CaP at 50 (5CaP) or 100 (10CaP) g kg⁻¹ dry matter. The experiment lasted 160 d and was divided into three feeding stages: Stage 1 (d 0 to 30), Stage 2 (d 31 to 90), and Stage 3 (d 91 to160). Six calves from each group were randomly selected and slaughtered on days 30, 90, and 160 when at the conclusion of each experimental feeding stage. The BW of calves increased with 10CaP after feeding 90 d, whereas it increased with 5CaP and 10CaP at feeding 120d and 160d compared to 0CaP. The 10CaP group improved average daily gain (ADG) of calves at stage 2, and d120-160 of stage 3 compared with the 0CaP group. The ADG of 5CaP was greater than the 0CaP group only at 120–160 d of stage 3 compared with the 0CaP group. The results of feed efficiency were in agreed with ADG as no dry matter intake difference at all stages of growth period. The 10CaP treatment exhibited the greatest spleen weight among the treatment at the end of the experiment; the liver weight of the 5CaP and 10CaP calves at feeding 90 d and of the 10CaP calves at feeding 160 d and were greater than those of the 0CaP animals. The CaP at the tested doses increased the rumen weight after feeding 90d of Jersey calves, and also improved the development of intestine. In conclusion, dietary supplementation with calcium propionate at the tested doses caused a beneficial effect in the growth performance and gastrointestinal tract traits of Jersey calves, thus to add 10% CaP before feeding 90 days was better and 5% CaP supplementation was expected at the period for feeding 90 to160 d.</p></div

The internal organs development of calves supplemented with calcium propionate at various stages of growth period.

<p>The internal organs development of calves supplemented with calcium propionate at various stages of growth period.</p

The ingredients of starter and the nutrient compositions of milk replacement, starter ration, and alfalfa hay.

<p>The ingredients of starter and the nutrient compositions of milk replacement, starter ration, and alfalfa hay.</p