Comparison of gait patterns between young and elderly women: an examination of coordination

This study investigated intralimb coordination during walking in Young and Elderly women using the theoretical model of dynamical systems. Twenty females, ten Young (M age = 24.6 yrs, SD = 3.2 yrs), and ten Elderly (M age = 73.7 yrs, SD = 4.9 yrs), were videotaped during free speed gait and gait perturbed by an ankle weight. Two parameters, one describing the phasing relationship between segments (mean absolute relative phase) and the other the variability of this relationship (deviation in phase), were calculated from the kinematics. Two-way ANOVA (age and weight) with repeated measures on weight indicated that during the braking period the weight increased the mean absolute relative phase between the shank and the thigh and decreased it between the foot and the shank. The Elderly women had significantly smaller values for the mean absolute relative phase between the shank and the thigh during the braking period. For the same period, deviation in phase increased for the segmental relationship between the shank and the thigh. The findings suggest that changes in intralimb coordination take place due to asymmetrical weighting and the aging process. These changes are mostly present during the braking period

The alpha1 subunit of the GABA(A) receptor modulates fear learning and plasticity in the lateral amygdala.

Synaptic plasticity in the amygdala is essential for emotional learning. Fear conditioning, for example, depends on changes in excitatory transmission that occur following NMDA receptor activation and AMPA receptor modification in this region. The role of these and other glutamatergic mechanisms have been studied extensively in this circuit while relatively little is known about the contribution of inhibitory transmission. The current experiments addressed this issue by examining the role of the GABA(A) receptor subunit alpha1 in fear learning and plasticity. We first confirmed previous findings that the alpha1 subunit is highly expressed in the lateral nucleus of the amygdala. Consistent with this observation, genetic deletion of this subunit selectively enhanced plasticity in the lateral amygdala and increased auditory fear conditioning. Mice with selective deletion of alpha1 in excitatory cells did not exhibit enhanced learning. Finally, infusion of a alpha1 receptor antagonist into the lateral amygdala selectively impaired auditory fear learning. Together, these results suggest that inhibitory transmission mediated by alpha1-containing GABA(A) receptors plays a critical role in amygdala plasticity and fear learning

Coarse Marbled Beef is Juicier and More Flavorful Than Fine or Medium Marbled Beef

Beef palatability and eating experience is driven primarily by U.S. Department of Agriculture quality grade and marbling levels. Beef USDA quality grade consists of both marbling levels and maturity. Conventionally, marbling texture has not been a consideration of quality grades. Currently, only one study has assessed the effects of marbling texture on beef palatability. Despite this, preferences for fine or medium marbling exist with both packers and retailers, as approximately 75% of branded beef programs under the supervision of USDA-AMS require fine or medium textured marbling, which equates to losses of premiums for packers and producers (USDA, 2016). The objective of the study was to evaluate the effects of marbling texture on trained sensory panel ratings of beef strip loin steaks of varying USDA quality grades and marbling textures

Marbling Texture Does Not Affect Consumer Preference of Beef Strip Loin Steaks

In the beef industry, U.S. Department of Agriculture quality grades and marbling levels have long been associated with beef palatability and eating experience. Marbling score and maturity are the two major components of USDA quality grade. Traditionally, marbling texture has not been considered a factor of marbling score; however, there are often discernments at both the packer and retail level, as more than 75% of branded beef programs supervised by USDA-AMS have a specification of fine or medium textured marbling (USDA, 2015). Additionally, in some cases, fine and medium textured steaks are graded higher than their coarse counterparts, which results in a loss of possible premiums for producers and packers. There is very little research evaluating marbling texture and its effect on palatability and eating experience

Length of Aging has Greater Effect than Lactic Acid Treatment on Color Stability of Beef Chuck Muscles

Lactic acid spray washes are widely used as an antimicrobial intervention in the beef industry. Sprays are typically applied to the exterior of carcasses and subprimal cuts to reduce or eliminate potential pathogenic bacteria. While the efficacy of these washes has been proven, other questions remain about their effect on color attributes of meat when applied to subprimal cuts. The objective of this study was to determine the effect of a lactic acid subprimal wash on the color stability of beef chuck rolls

Palatability of Ground Beef Increases When Brand Is Disclosed in Consumer Testing

Of the beef products on the market, ground beef is one of the least expensive and most universal. Ground beef represents the largest volume of protein served in the foodservice industry, at 64%, and is the most popular beef item for consumers when preparing meals in their home (NCBA, 2012). To date, little research has evaluated ground beef palatability despite representing a large sector of the beef market. All ground beef is not the same to consumers. Ground beef from branded beef programs, higher lean points, and primal-specific blends are traditionally sold at retail for higher prices. Branding is used to indicate an increased quality level associated with the product, and encourages consumers to pay a premium in order to receive a superior product (Grunert et al., 2004). Certain branding strategies can influence consumers’ purchasing decisions even if they have not previously tasted the product (Levin and Gaeth, 1988). There is no conclusive evidence of how ground beef palatability changes with fat levels, although some studies have indicated products with higher fat levels are perceived to be more juicy (Myers et al., 2012). It is common for meat product studies to evaluate palatability differences in products through blind testing; however, consumers do not purchase and consume meat without being exposed to information about the product. Therefore, the objective of this study was to determine the effect of brand and product identification on consumer palatability ratings of ground beef patties

Pressed Juice Percentage Can Accurately Sort Beef into Categories of Predicted Juiciness

There are three main factors that contribute to meat palatability: tenderness, juiciness, and flavor (Bratzler, 1971). These three individual factors all play a role in the overall palatability perceived by a consumer. If a product fails for juiciness, there is a greater chance that it will fail in overall acceptability (Emerson et. al, 2013). In the past, research has established a method of segregating steaks based on tenderness acceptability. Researchers have been able to institute thresholds to be able to accurately explain at what shear force a steak will be rated tender by consumers. Similar methods have not been evaluated for juiciness until very recently when Woolley (2014) developed a method to objectively quantify beef juiciness. The method that was created included calculating the percentage of moisture loss from each sample after being compressed. From this work, thresholds for juiciness acceptability were established using loigistic regression; however, additional research is needed to verify these established thresholds. Therefore, the objective of this study was to determine the accuracy of previously established threshold values by testing consumer juiciness ratings for beef steaks in relation to objective juiciness measures

Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?

In consumers’ eyes, not all beef is considered equal. In addition to USDA quality grades, close to 150 branded beef programs are approved for the segregation and marketing of beef products (USDA, 2015). This large number of product categories allows consumers to have a choice in the products they purchase. Blind sensory panel testing of beef, where consumers are not shown the brand or information about a product, has been used for many years. While important to determine palatability characteristics of beef when evaluated blind, consumers do not select, purchase, and consume beef without additional product information. Evidence suggests that branding and product labeling has an influence on consumers’ decisions before having firsthand experience of the product (Levin and Gaeth, 1988). Branding products allows pieces of information to be used to form quality expectations (Steenkamp and vanTrijp, 1996) and can encourage consumers to pay a premium for the increased quality associated with a brand (Grunert et al., 2004). Moreover, previous research suggests that consumers perceive a product differently when brand information is disclosed (Allison and Uhl, 1964). Numerous studies have evaluated the economic impact of beef branding; however, no research has focused on the effect of branding on consumer perception of beef eating quality. Therefore, our objective was to determine how consumer palatability ratings of beef strip loin steaks are affected when products are identified with a brand or USDA grade

The Effect of Enhancement on Trained Panel Beef Palatability Scores Is Dependent Upon USDA Quality Grade

Quality grades are used to determine beef value. The U.S. Department of Agriculture grading system categorizes beef into levels of eating satisfaction with the highest being Prime and decreases until reaching the Canner quality grade. Currently the premium of Prime graded carcasses over Select is $16.73 (USDA, 2015). Traditionally, USDA Select cuts are known to have lower palatability ratings for juiciness, tenderness, and overall liking. Select steaks also fail to meet consumer eating expectations more than 33% of the time (Corbin, 2015). This failure rate represents a large cost for the industry. Product enhancement utilizing a water, salt, and phosphate solution is commonly used in the pork and poultry industries to increase product eating satisfaction. This technology offers an opportunity for the beef industry to improve palatability as well. Previous research has shown enhancing beef results in a higher juiciness, tenderness, and overall liking ratings by consumers and trained panelists (Pietrasik and Janz, 2009). Previous research has shown enhancing Select cuts results in products that rate similar to Prime (Woolley, 2015). To date, it is unknown if enhancement of higher quality beef (Choice and Prime) results in the same increase in palatability observed in lower quality cuts. Therefore, the objective of this study was to determine the effect of enhancement on trained panel beef palatability scores of strip loins of three quality grades when cooked to three degrees of doneness

Volatile Compounds Produced by Irradiation of Commercial Hams and Frankfurters

Low-dose irradiation (1.6 kGy) of commercially- produced cured, sliced ham and frankfurters resulted in off-odors and off-flavors following the irradiation treatment. Lipid oxidation was not affected by irradiation but gas chromatography/mass spectrometry analysis showed that several new volatile compounds were produced in the products by irradiation processing. These included heptane, trans-1-butyl-2- methylcyclopropanone, 2-octene toluene and 2- butanone. Changes in odor and flavor of irradiated ham and frankfurters resulting from production of volatile compounds must be controlled before irradiation will be accepted by the industry or by consumers as a means of improved the microbial safety of these products