Food defense : protecting the food supply from intentional harm (2009)

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Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef Animals

Biochemical and biophysical research tools are used to define the developmental dynamics of numerous cell lineages from a variety of tissues relevant to meat quality. With respect to the adipose cell lineage, much of our present understanding of adipogenesis and lipid metabolism was initially determined through the use of these methods, even though the in vitro or molecular environments are far removed from the tissues of meat animals. This concise review focuses on recent cellular and molecular biology-related research with adipocytes, and how the research might be extended to the endpoint of altering red meat quality. Moreover, economic and policy impacts of such in animal production regimens is discussed. These issues are important, not only with respect to palatability, but also to offer enhanced health benefits to the consumer by altering content of bioactive components in adipocytes

Evaluating Ground Beef Formulated with Different Fat Sources

Objectives were to evaluate effects of fat source and formulated fat percentage on fatty acid composition, lean color stability, lipid oxidation, and aerobic microbial load during simulated retail display of ground beef patties. In Experiment 1 beef carcasses (n = 30) were chilled for 2 d and then fabricated. M. semimembranosus muscles were removed along with 2 fat sources (kidney and pelvic = KP and subcutaneous = S from the same carcass) and ground to achieve 75 and 95% lean. Fatty acid profile and thiobarbituric acid reactive substances (TBARS) were determined over a 7 d simulated retail display period. Saturated fat differed (P = 0.0004) by fat source, with KP having a higher percentage than S. Thiobarbituric acid reactive substances were higher for (P 0.05) for d, fat source, or fat percentage. Discoloration in ground beef over 7 d of retail display was more a function of muscle pigment oxidation (OMb to MMb) than aerobic microbial spoilage

The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality

The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P \u3c 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P \u3c 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P \u3c 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P \u3c 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type

National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice

Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated by consumer sensory evaluations and Warner-Bratzler shear (WBS) force analyses. The retail tenderloin had the lowest (P<0.05) WBS force value compared to other retail cuts. The retail steak with the greatest (P<0.05) WBS force value was the top sirloin. Foodservice ribeye and top loin steaks had greater (P<0.05) WBS force values compared to the tenderloin. All retail top blade, bone-in ribeye, Porterhouse, and tenderloin steaks were categorized as“very tender” (<31.4 N). There were no (P>0.05) differences in WBS force values among USDA quality grade groups for foodservice steaks. Retail tenderloin steaks received the highest (P<0.05) consumer rating for overall like/dislike, tenderness like/dislike,tenderness level, flavor like/dislike, and juiciness like/dislike compared to all other retail cuts. There were no (P>0.05)differences among the 4 foodservice cuts for consumer sensory ratings of overall like/dislike, tenderness like/dislike, tenderness level, flavor like/dislike, and juiciness like/dislike. There were no (P>0.05) USDA quality grade differences for ribeye, top loin, top sirloin, and tenderloin foodservice steaks for overall like/dislike, tenderness like/dislike, tenderness level, flavor like/dislike, and juiciness like/dislike. Regardless of source (foodservice or retail), USDA grade group, or beef cut, measures of tenderness in this survey reveal ratings and values that should meet most consumer expectations in the marketplace

Large expert-curated database for benchmarking document similarity detection in biomedical literature search

Document recommendation systems for locating relevant literature have mostly relied on methods developed a decade ago. This is largely due to the lack of a large offline gold-standard benchmark of relevant documents that cover a variety of research fields such that newly developed literature search techniques can be compared, improved and translated into practice. To overcome this bottleneck, we have established the RElevant LIterature SearcH consortium consisting of more than 1500 scientists from 84 countries, who have collectively annotated the relevance of over 180 000 PubMed-listed articles with regard to their respective seed (input) article/s. The majority of annotations were contributed by highly experienced, original authors of the seed articles. The collected data cover 76% of all unique PubMed Medical Subject Headings descriptors. No systematic biases were observed across different experience levels, research fields or time spent on annotations. More importantly, annotations of the same document pairs contributed by different scientists were highly concordant. We further show that the three representative baseline methods used to generate recommended articles for evaluation (Okapi Best Matching 25, Term Frequency-Inverse Document Frequency and PubMed Related Articles) had similar overall performances. Additionally, we found that these methods each tend to produce distinct collections of recommended articles, suggesting that a hybrid method may be required to completely capture all relevant articles. The established database server located at https://relishdb.ict.griffith.edu.au is freely available for the downloading of annotation data and the blind testing of new methods. We expect that this benchmark will be useful for stimulating the development of new powerful techniques for title and title/abstract-based search engines for relevant articles in biomedical research.Peer reviewe

Communicating pork value to the retailer

Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to [email protected], referencing the URI of the item.Includes bibliographical references.Boxed pork was obtained to represent four different purchasing specifications common in the industry to conduct a study on yields, labor requirement, and value and profit assessment. Boxes of bone-in loins (n = 180), boneless loins (n = 94), Boston butts (n = 148), fresh hams (n = 28), and boneless hams (n = 23) were shipped to the Rosenthal Meat Science and Technology Center at Texas A&M University to perform cutting yields and time tests in a simulated retail cutting room. Subprimals within each purchasing specification were allotted randomly to cutting styles. Processing times (sec) and retail weights (kg) were obtained to determine relative value and retail yields (%). Retail yields ranged from 71.12 to 95.28% for bone-in loins, 94.92 to 98.57% for boneless loins, 88.45 to 98.59% for Boston butts, 59.54 to 60.24% for fresh hams, 99.97 to 100.12% for inside fresh pork leg, 99.36 to 100-01% for outside fresh pork leg, and 98.88 to 100.45% for tenderloins. Cutting times were increased up to three-fold when bone-in subprimals were taken to boneless endpoints. Cutting style affected (P [ .05) retail yield, total processing time, and value differential (US $/.4536 kg) for bone-in loins. Cutting time and value for boneless loins differed (P [ .05) by cutting style. Boston butt retail yield and cutting time were affected (P [ .05) by cutting style. When cutting styles within subprimals were pooled, bone-in loin, boneless loin, Boston butt, and outside fresh pork leg percentage of retail yield were influenced (P [ .05) by purchasing specification. Purchasing specification affected (P [ .05) processing time for bone-in loins, boneless loins, fresh hams, inside fresh pork leg, and outside fresh pork leg. Value differential was impacted (P [ .05) by purchasing specification for bone-in loins, boneless loins, Boston butts, and inside fresh pork leg. With cutting style and purchasing specification influencing retail yield and cutting time the following linear regression model was developed for each subprimal with more than one cutting style: y g + si +pj +spij + eijk where y is the predicted percentage retail yield or processing time, g is the intercept, si is the effect of cutting style, pj is the effect of purchasing specification, spij is the effect of the interaction of cutting style and purchasing specification, and eijk is the error term which is approximately normally distributed with a mean of 0 and variance of a2. This model explained between 21 and 93% of the variability associated with percentage of retail yield and between 81 and 91% of the variability associated with cutting time for subprimals with more than one cutting style. Due to the numerous combination of factors that can affect retail yield, cutting time, and retail value of pork the computer program generated from this data will aid the retailer in making marketing and purchasing decisions that have been time consuming in the past

A prototype on-line AOTF hyperspectral image acquisition system for tenderness assessment of beef carcasses

A prototype on-line acousto-optic tunable filter (AOTF)-based hyperspectral image acquisition system (λ = 450– 900 nm) was developed for tenderness assessment of beef carcasses. Hyperspectral images of ribeye muscle on stationary hanging beef carcasses (n = 338) at 2-day postmortem were acquired in commercial beef slaughter or packing plants. After image acquisition, a strip steak was cut from each carcass, vacuum packaged, aged for 14 days, cooked, and slice shear force tenderness scores were collected by an independent lab. Beef hyperspectral images were mosaicked together and principal component (PC) analysis was conducted to reduce the spectral dimension. Six different textural feature sets were extracted from the PC images and used in Fisher’s linear discriminant model to classify beef samples into two tenderness categories: tender and tough. The pooled feature model performed better than the other models with a tender certification accuracy of 92.9% and 87.8% in cross-validation and third-party true validation, respectively. Two additional metrics namely overall accuracy and a custom defined metric called accuracy index, were used to compare the tenderness prediction models

Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef Animals

Biochemical and biophysical research tools are used to define the developmental dynamics of numerous cell lineages from a variety of tissues relevant to meat quality. With respect to the adipose cell lineage, much of our present understanding of adipogenesis and lipid metabolism was initially determined through the use of these methods, even though the in vitro or molecular environments are far removed from the tissues of meat animals. This concise review focuses on recent cellular and molecular biology-related research with adipocytes, and how the research might be extended to the endpoint of altering red meat quality. Moreover, economic and policy impacts of such in animal production regimens is discussed. These issues are important, not only with respect to palatability, but also to offer enhanced health benefits to the consumer by altering content of bioactive components in adipocytes.This article is from Journal of Food Science 75 (2010): R1, doi:10.1111/j.1750-3841.2009.01396.x.</p