Variations in Consumer Rejection Thresholds of Water Samples Including Mixed-Berries Flavors

Functional flavored water has emerged as a major space in the beverage industry in recent years. However, no research has explored the point that consumers begin to reject a specific flavor concentration within a flavored water matrix (i.e., a consumer rejection threshold). The first part of this thesis aimed to determine the consumer rejection thresholds of mixed-berry flavors in both sweetened and unsweetened water samples and examine the effects of demographics, food neophobia status, and personality traits on the consumer rejection thresholds. The second part of this thesis aimed to distinguish and compare consumer rejection threshold methodologies with and without a control as well as determine the drivers of liking in sweetened mixed-berry flavored water samples and how those may impact overall acceptance. A total of 103 consumer panelists completed two sessions (unsweetened versus sweetened) of a two-alternative forced choice paired preference test on seven concentrations of total volatiles (0.006, 0.013, 0.026, 0.052, 0.104, 0.208, and 0.416 μg/mL) and one control concentration of total volatiles (0.003 μg/mL) in mixed-berry flavored water. The consumer rejection threshold (CRT) was found to vary between unsweetened (CRT=0.110 μg/mL) and sweetened (CRT=0.028 μg/mL) berry flavored water. The CRTs also varied with age groups, gender, food neophobia status, and personality traits in both types of flavored water. The 88 of the 103 panelists returned to complete another session (the second part of this thesis) to determine a CRT under a sweetened flavored water matrix. In this session, panelists were asked to rate their preference to consume in the absence of the control option. They were also asked to rate each of the seven concentrations for overall liking and Just-About-Right attributes (flavor, sweetness, bitterness, and sourness). When taking away a control, a CRT was not met, although the CRT was met (CRT= 0.033 μg/mL) in the presence of the control option. While overall liking decreased with flavor concentrations, only the strongest two concentrations (0.20 and 0.40) were disliked among panelists. In terms of JAR attributes, perceived flavor, sourness, and bitterness intensities were all significantly different among concentrations, while sweetness was not significantly different. In conclusion, the first study showed that CRTs of mixed-berry flavor essence can vary in compositions of base matrix in flavored water samples. The CRTs can also differ with demographic profiles, food neophobia status, and personality traits, meaning product developers may need to consider type of matrix and certain demographics when formulating and marketing a flavored water product. The second study demonstrated that CRTs of mixed-berry flavor essence might vary with the consumer rejection threshold methodologies. A further study, therefore, should be conducted to optimize the test conditions for consumer rejection thresholds

The Secrets I am Ashamed of

This is a personal essay I wrote for one of my classes. The only requirement was for us to write. I feel that I tend to write the best, when the topic is close to my heart. For so many years, and even now, I am ashamed and confused about how to talk about my past. I was raised in a way that was so different from the average person, and it is difficult to relate to people given they truly do not understand my past. However, through my writing, it is apparent, I also do not understand exactly what all happened to me. I was soyoung at the time and I felt lost for a long while. Through my paper, I can to the realization that I am enough and even if I could, I would not change what has happened within my life.Nash, BradyEducatio

Efficacy of sulfuric acid sodium sulfate on inoculated populations of Salmonella spp. and Campylobacter spp. on pork subprimals, and its effects on natural spoilage microflora, lean discoloration and off-odors

2016 Fall.Includes bibliographical references.Salmonella and Campylobacter are pathogens commonly associated with foodborne illness. As these pathogens are often found in fresh pork, efforts to reduce or eliminate them is imperative to the pork industry. Additionally, fresh pork is highly perishable and maintenance of desirable attributes is imperative. So, extending shelf life of fresh pork is important to maintain profitability and desirability of product. Although a variety of attributes can determine pork shelf-life, reducing spoilage microflora is an important quality control point. Therefore, this study was conducted to determine efficacy of applying sulfuric acid sodium sulfate (SA) to reduce inoculated populations of Salmonella spp. and Campylobacter spp. on pork subprimals. Additionally, this study aimed to determine efficacy of SA application against inoculated populations of non-pathogenic Escherichia coli that could then serve as surrogates for Salmonella spp. and Campylobacter spp. on pork in in-plant trials (Experiment 1). This study also was conducted to determine effects of a SA spray on the natural spoilage microflora, off odor characteristics, and discoloration properties of pork subprimals during vacuum storage and simulated retail display (Experiment 2). And, SA was evaluated in a commercial pork in-plant system against the natural microflora and inoculated populations of a surrogate bacteria (Experiment 3). For Experiment 1, vacuum packaged pork subprimals were obtained from a local retailer less than 10 days postmortem. Entire subprimals were cut into uniform sample pieces and assigned to one of the following treatments: 1.0 pH SA, 1.5 pH SA, water or an untreated control. Samples were inoculated to a target level of 6 logs CFU/g for Salmonella spp. and surrogate E. coli, or 5.5 logs CFU/g for Campylobacter spp., with cocktails before treatment. Surviving pathogen and non-pathogenic E. coli populations were determined at 5 minutes post- treatment and at 24 h post-treatment. For Experiment 2, boneless pork loins and bone-in backribs were obtained from a commercial pork processing facility and treated with a topical spray of SA at 1.5 pH, 1.0 pH, or an untreated control. After treatment, all samples were placed in dark, refrigerated storage for 14 d or 21 d, after which one half of the samples were removed from storage, overwrapped with polyvinyl chloride film, and placed into retail display cases maintained at 4°C (±2°C) for up to 96 h. At 12 h intervals for the duration of simulated retail display, trained panelists evaluated percent discoloration. Additionally, at 0, 48 and 96 h of display, trained panelists evaluated intensity of off odors and plated and enumerated populations of Psychrotrophic, Pseudomonas, Lactic acid bacteria and yeast and molds. For Experiment 3, 60 carcasses were railed off and market strategically with 5 x 10 cm2 areas. Half the zones were inoculated with the surrogate bacteria, the other half remained uninocualted. Carcasses were then treated with the SA using a commercial application spray cabinet. For Experiment 1, application of 1.0 pH SA was the most effective (P 0.05) was observed for Campylobacter and surrogate bacterial populations determined at 5 min versus populations at 24 h. Additionally, non-pathogenic E. coli strains were affected less by treatment than inoculated Salmonella spp. and Campylobacter spp.populations and can, therefore, effectively serve as surrogates for Salmonella spp. and Campylobacter spp. For Experiment 2, after 14 and 21 d of dark storage, both boneless loins and backribs sprayed with 1.0 pH SA had lower (P < 0.05) Psychrotrophic, Pseudomonas, Lactic acid bacteria and yeast and mold populations than control or 1.5-pH treated samples at 0, 48 and 96 h of display. Percent discoloration of boneless loin chops increased over the duration of retail display for products stored for 14 and 21 d before simulated retail display. Boneless loin chops treated with 1.0 pH SA had a greater percent discoloration at each simulated retail display test time than untreated chops or those sprayed with 1.5 pH SA. For Experiment 3, SA proved to effectively lower (P < 0.05) both inoculated and uninoculated bacterial (TPC, EB, TCC, and ECC) populations on pork carcasses. However, treatment with 1.0 pH SA was more effective than treatment with 1.3 pH SA

NIH Initiative to Balance Sex of Animals in Preclinical Studies: Generative Questions to Guide Policy, Implementation, and Metrics

In May of 2014, the NIH Director together with the Director of the Office of Research on Women’s Health announced plans to take a multi-dimensional approach to address the over reliance on male cells and animals in preclinical research. The NIH is engaging the scientific community in the development of policies to improve the sex balance in research. The present, past, and future presidents of the Organization for the Study of Sex Differences, in order to encourage thoughtful discussion among scientists, pose a series of questions to generate ideas in three areas: 1. research strategies, 2. educational strategies, and 3. strategies to monitor effectiveness of policies to improve the sex balance in research. By promoting discussion within the scientific community, a consensus will evolve that will move science forward in a productive and effective manner