The Effects of Diet and Cooler Aging on Specific Flavor Notes in Beef

Crossbred steers (n = 64) were grazed on warm- or cool-season grass-dominated pastures, without or with energy supplementation of wet distillers grains with solubles (WDGS), and were finished on a corn-based diet with or without 35% WDGS. Finishing on corn increased desirable flavor notes and decreasedundesirable flavor notes in both L. dorsi and B. femoris steaks. In addition, grazing on warm-season grasses increased the prevalence of undesirable flavors but was often dissipated by the addition WDGS supplementation. Longer aging periods tended to increase the prevalence of undesirable flavors, especially in B. femoris steaks. It is recommended producers provide WDGS supplementation, especially when grazing on warm-season grasses, and finish on an all corn diet in order to create a favorable flavor palate

CORRELATIONS AMONG GRAIN CHARACTERISTICS USED TO DETERMINE THE EFFECTS OF ROUGH RICE STORAGE TIME AND TEMPERATURE ON AROMATIC RICE QUALITY

Summary statistics and corresponding Spearman correlation coefficients are illustrated for various subsets of aromatic rough rice storage time and temperature data from (a) the College Station texture sensory panel, (b) the New Orleans aroma and flavor sensory panel, and (c) the Beaumont USDA-ARS Rice Quality Laboratory. These correlations represent the inclinations of seemingly-related measures of several attributes to "move together," acting as an indicator of their associations with or impacts on one another.Crop Production/Industries,

CORRELATIONS AMONG GRAIN CHARACTERISTICS USED TO DETERMINE THE EFFECTS OF MILLED RICE STORAGE TIME AND TEMPERATURE ON AROMATIC RICE QUALITY

Summary statistics and corresponding Spearman correlation coefficients are illustrated for various subsets of aromatic milled rice storage time and temperature data from (a) the College Station texture sensory panel, (b) the New Orleans aroma and flavor sensory panel, and (c) the Beaumont USDA-ARS Rice Quality Laboratory. These correlations represent the inclinations of seemingly-related measures of several attributes to "move together," acting as an indicator of their associations with or impacts on one another.Crop Production/Industries,

By and for Us: The Development of a Program for Peer Review of Teaching by and for Pre-Tenure Librarians

Seven pre-tenure librarians at the University Library at Indiana University-Purdue University Indianapolis (IUPUI) created a peer review of teaching (PROT) group. This article provides an overview of the library literature on PROT and identifies the commonalities and variations found in PROT programs. The development, implementation, and benefits of the PROT program at IUPUI are discussed as well as outcomes pertaining to benefits for the observed, the observer, and for the PROT group as a whole. The authors also found that the implementation of a PROT program can enhance the sense of community among colleagues

Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds

Volatile aroma compounds were evaluated in USDA Top Choice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 cm (THICK) and cooked on a commercial flat top grill at 177°C (LOW) or 232°C (HIGH) grill surface temperature. Gas chromatography/mass spectrophotometry was used to evaluate volatile aroma compounds. USDA Select steaks had more 2-octene and less trimethyl pyrazine in (P < 0.05) THIN steaks than THICK steaks, whereas Choice was unaffected by steak thickness (P > 0.05). Benzene acetaldehyde was higher and 4-hydroxybenzoic acid was higher in Select LOW grill temperatures compared with Select HIGH grill temperatures, whereas 5-methyl-2-furan carboxaldehyde was only present in Choice HIGH grill temperatures (P < 0.05). Two acids, 3 alcohols, 1 aldehyde, 1 alkane, and 1 ketone volatile aroma compound were higher (P < 0.05) for LOW compared with HIGH. Conversely, 5 alcohols, 2 aldehydes, 2 alkanes, all 4 furans, 6 ketones, 4 pyrazines, along with 1H-indole, 2 pyrroles, 2 pyridines, and 1 benzene aroma compound were higher (P < 0.05) in HIGH compared with LOW. Additionally, 1 alcohol, 2 aldehydes, 1 ketone, 1 sulfur-containing, and 6 other volatile compounds were lower, whereas 1 acid, 1 alcohol, 1 aldehyde, 2 furans, 1 ketone, 3 pyrazines, 1 sulfur-containing, and 1 other volatile compound were higher in the THIN compared with THICK. Some aroma compounds such as 2-butanone, 4-methyl-2-pentanone, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, and 2-methyl-pyridine were only present in THICK cooked HIGH (P < 0.05). Steak thickness and grill temperature are important factors to consider in the development of positive Maillard reaction products. Key findings are that high grill temperatures and/or thick steaks with longer grilling times are required for the development of key Maillard reaction products and many Maillard reaction products were only found in the most severe high-temperature, long-time grilling scenarios

Music Middle-School Energizers Classroom-based Physical Activities The way teachers integrate physical activity with academic concepts

Middle School Energizers are classroom-based physical activities that integrate physical activity with academic concepts. The Middle School Energizers were developed by a team from the Activity Promotion Laboratory at East Carolina University. We hope these 10-minute activities make it easier for teachers to implement physical activity into the classroom to improve classroom instruction and increase physical activity levels over the school day. Teachers can download these activities free of charge and are encouraged to incorporate these activities into their classroomActivity Promotion Laboratory: Projects Fulfilling a Nee

Healthful Living Middle-School Energizers Classroom-based Physical Activities The way teachers integrate physical activity with academic concepts

Middle School Energizers Middle School Energizers are classroom-based physical activities that integrate physical activity with academic concepts. The Middle School Energizers were developed by a team from the Activity Promotion Laboratory at East Carolina University. We hope these 10-minute activities make it easier for teachers to implement physical activity into the classroom to improve classroom instruction and increase physical activity levels over the school day. Teachers can download these activities free of charge and are encouraged to incorporate these activities into their classroom.Activity Promotion Laboratory: Projects Fulfilling a Nee

Social Studies Middle-School Energizers Classroom-based Physical Activities The way teachers integrate physical activity with academic concepts

Activity Promotion Laboratory: Projects Fulfilling a NeedMiddle School Energizers Middle School Energizers are classroom-based physical activities that integrate physical activity with academic concepts. The Middle School Energizers were developed by a team from the Activity Promotion Laboratory at East Carolina University. We hope these 10-minute activities make it easier for teachers to implement physical activity into the classroom to improve classroom instruction and increase physical activity levels over the school day. Teachers can download these activities free of charge and are encouraged to incorporate these activities into their classroom.Activity Promotion Laboratory: Projects Fulfilling a Nee

Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters

Differences in beef flavor attributes were created using beef cuts (Choice M. gluteus medius (GM) steaks; Choice M. biceps femoris (BF) roasts; Select BF roasts; Choice M. longissimus lumborum (LM) steaks, and high pH LM steaks), cooking method, and internal cook temperature endpoint (END). Steaks were cooked to 58°C and 80°C END utilizing either a George Foreman clamshell grill (GF) or a flat top electric food-service grill (GRILL). Roasts were cooked at low temperatures using a Crock-Pot (CP) cooking to 58°C and 80°C END. Thirty-seven flavor descriptive attributes were evaluated by an expert, trained descriptive beef flavor panel. Heavy beef eaters were recruited in Houston, TX; Olathe, KS; Philadelphia, PA; and Portland, OR. Consumers evaluated overall, flavor, beef flavor, and grill flavor liking using 9-point hedonic scales and beef flavor, grill flavor and off-flavor intensity using 9-point intensity scales. Steaks and roasts differed in descriptive and consumer attributes (P < 0.05). Treatments with higher levels of fat-like, salt, beef identity, and brown/roasted flavor attributes had higher consumer liking ratings (Choice LM or GM GRILL steaks cooked to 58°C or 80°C and Choice GM GRILL steaks cooked to 80°C). Select and Choice BF CP roasts cooked to 58°C or 80°C, Choice GM GF steaks cooked to 80°C, and high pH LM GF steaks cooked to 80°C had the lowest consumer liking scores and higher levels of warmed-over flavor, cardboardy, and liver-like flavor attributes. Heavy beef consumers segmented into 4 classes. Class 4 consumers liked beef regardless of treatment, whereas Class 3 consumers were discerning. Heavy beef eaters discerned differences in beef flavor attributes, and beef flavor was a driver of consumer liking

Untargeted Metabolomics for Beef Flavor Beyond Fat in Ground Beef With Different Lean Sources and Different Fat Content From a Common Fat Source

To explore the effects of lean source on the flavor of ground beef patties, beef inside rounds (n=9) were procured from each of the following treatment groups: commodity upper two-thirds choice (HC; USDA modest and higher marbling), heart-healthy-branded (HEART), natural grass-fed (NATURAL), and commodity USDA Select (SELECT) beef. Rounds from each source were ground and supplemented with commercially sourced, pre-ground commodity fat trim to form treatment batches containing10% or 20% total fat. Batches were then fine-ground and formed into 113.5-g patties. Patties were vacuum packaged and frozen until analyzed. Trained sensory panel, fatty acid profile, volatile compound composition, and metabolomic features subsequently were analyzed. Lean source had no impact (P>0.05) on any major trained sensory traits, but patties with 20% fat had higher (P<0.05) fat-like, buttery, and juiciness scores. Patties made with HEART lean had the highest (P<0.05) monounsaturated fatty acids, and those from SELECT lean had the lowest. Those patties made with NATURAL lean and 20% fat tended (0.05<P<0.10) to have higher volatile concentrations of alcohol, aldehyde, ketones, and especially terpenoid compounds. Using discriminate analysis, metabolites (n=64 metabolites) from raw samples were accurately segregated by lean source only, while the cooked patties showed that the 138 metabolites were able to discriminate lean source for HC, HEART, and NATURAL within both 10% and 20% fat treatments. Patties made with SELECT lean clustered by themselves and generally had the opposite reaction to metabolite concentration as the other lean sources. Overall, while lean sources did not impact flavor, patties with different lean sources impacted the fatty acid content, volatile aroma compounds, and metabolite distribution in ground beef patties. Metabolomics may be another valuable tool to help describe meat quality, and it could be used to determine these traits in lean prior to sensory testing