Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties

Citation: Wilfong, A. K., McKillip, K. V., Gonzalez, J. M., Houser, T. A., Unruh, J. A., Boyle, E. A. E., & O'Quinn, T. G. (2016). Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties. Journal of Animal Science, 94(11), 4943-4958. doi:10.2527/jas2016-0894The objective of this study was to determine the effect of brand and product identification on consumer palatability ratings of ground beef patties. Six treatments were used in the study: 90/10 Certified Angus Beef (CAB) ground sirloin, 90/10 ground beef, 80/20 CAB ground chuck, 80/20 ground chuck, 80/20 ground beef, and 73/27 CAB ground beef. Ground beef was processed into 151.2-g patties using a patty former with 2 consecutively formed patties assigned to blind consumer testing and the following 2 assigned to informed testing. Following cooking to 74 degrees C, patties were cut into quarters and served to consumers. Consumers (n = 112) evaluated samples in 2 rounds for tenderness, juiciness, flavor liking, texture liking, and overall liking. Each trait was also rated as either acceptable or unacceptable. In the first round of testing, samples were blind evaluated, with no information about the treatments provided to consumers, but in the second round, product type and brand were disclosed prior to sample evaluation. Additionally, texture profile and shear force analyses were performed on patties from each treatment. Few differences were observed for palatability traits during blind consumer testing; however, during informed testing, 90/10 CAB ground sirloin was rated greatest (P < 0.05) for all palatability traits other than juiciness. Also, 90/10 CAB ground sirloin had increased (P < 0.05; (consumer informed score -consumer blind score)/consumer blind score) ratings for tenderness (17.4%), juiciness (36.5%), flavor liking (23.3%), texture liking (18.2%), and overall liking (24.7%) due to brand disclosure. Increased (P < 0.05) ratings were found for CAB products for multiple traits due to treatment disclosure, whereas the only non-CAB-branded product that received increased (P < 0.05) ratings during informed testing was 90/10 ground beef for tenderness and juiciness. Texture results indicated that decreased fat level increased hardness, cohesiveness, gumminess, and chewiness. These results indicate that when sampling ground beef without brand and product information, few consumers find differences in eating quality among ground beef treatments; however, when consumers are aware of the brand, fat level, and subprimal blend prior to sampling, these factors have a large impact on consumer eating satisfaction

The effect of branding on consumer palatability ratings of beef strip loin steaks

Citation: Wilfong, A. K., McKillip, K. V., Gonzalez, J. M., Houser, T. A., Unruh, J. A., Boyle, E. A. E., & O'Quinn, T. G. (2016). The effect of branding on consumer palatability ratings of beef strip loin steaks. Journal of Animal Science, 94(11), 4930-4942. doi:10.2527/jas2016-0893The objective of this study was to determine the influence of knowing the brand or USDA grade on consumer palatability ratings of beef strip loin steaks. Strip loins were selected to represent 5 USDA grades and brands, USDA Select, Choice, Prime, Certified Angus Beef (CAB; upper 2/3 Choice), and Select, from carcasses of cattle classified as Angus on the basis of phenotype. After 21 d of aging, 2.5-cmthick steaks were cut, consecutively cut steaks were paired for consumer evaluation. Consumer panelists (n = 112) evaluated samples for tenderness, juiciness, flavor liking, and overall liking. Additionally, consumers rated each palatability trait as either acceptable or unacceptable. Samples were fed in 2 rounds on the same day: blind and informed testing. In the first round, blind testing, consumers were served 1 sample from each treatment, with no product information provided. In the second round, consumers were informed of the brand or quality grade prior to sampling. During blind testing, CAB rated similar (P > 0.05) to Choice for all palatability traits; however, CAB rated greater P 0.05) for all traits when tested blind, but Angus Select was rated greater (P 0.05) when brand was disclosed. Brand knowledge increased (P 0.05) in the percentage of Choice and Select samples rated as acceptable for all palatability traits. These data indicate that Prime, CAB, and Angus Select steaks receive an increase in consumer palatability perception, or "brand lift," which does not occur for Choice and Select beef

Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef

This study compared palatability traits of beef strip loin steaks with varying marbling scores from young and mature grain-fed beef. Strip loins (n = 150) were selected from grain fed cattle representing ten treatments with the following USDA marbling scores: Slightly Abundant or greater (SLAB+), Moderate or Modest (MD/MT), Small (SM), Slight (SL), and Traces or Practically Devoid (TR/PD) from young “A” maturity carcasses (Y) and mature “C” or greater maturity carcasses (M). Subprimals were fabricated into 2.5-cm steaks at 21 d postmortem and stored frozen until further analysis. Consumer (n = 120) sensory panelists evaluated cooked steaks for tenderness, juiciness, flavor liking, and overall liking. Trained panelists (n = 15 sessions) evaluated each sample for initial and sustained juiciness, initial and sustained tenderness, flavor intensity, and off-flavor intensity. For all traits, consumer and trained panelists’ scores generally decreased with decreasing marbling score, regardless of maturity. According to consumers, maturity had no effect on juiciness or flavor liking within each marbling score, except flavor liking of SLAB+ was greater (P < 0.05) for young than mature carcasses. Conversely, young carcasses had greater tenderness scores than mature within all marbling categories except SM, which translated to greater overall liking of MD/MT, SL, and TR/PD of young compared to their mature counterparts (P < 0.05). Trained panelists detected very few differences between young and mature samples within their respective marbling score; however, M-MD/MT had lower initial and sustained tenderness coupled with greater off-flavor intensity than Y-MD/MT (P < 0.05). Mature samples with SLAB+ and MD/MT marbling were rated greater than or equal to Y-SM for all traits, indicating the presence of marbling from feeding a grain diet prior to harvest may elicit a similar eating experience to young beef by offsetting negative palatability traits often associated with mature beef

Phenotypic covariance of longevity, immunity and stress resistance in the Caenorhabditis nematodes

Background \ud Ageing, immunity and stresstolerance are inherent characteristics of all organisms. In animals, these traits are regulated, at least in part, by forkhead transcription factors in response to upstream signals from the Insulin/Insulin– like growth factor signalling (IIS) pathway. In the nematode Caenorhabditis elegans, these phenotypes are molecularly linked such that activation of the forkhead transcription factor DAF-16 both extends lifespan and simultaneously increases immunity and stress resistance. It is known that lifespan varies significantly among the Caenorhabditis species but, although DAF-16 signalling is highly conserved, it is unclear whether this phenotypic linkage occurs in other species. Here we investigate this phenotypic covariance by comparing longevity, stress resistance and immunity in four \ud Caenorhabditis species. \ud \ud Methodology/Principal Findings \ud We show using phenotypic analysis of DAF-16 influenced phenotypes that among four closely related Caenorhabditis nematodes, the gonochoristic species (Caenorhabditis remanei and Caenorhabditis brenneri) have diverged \ud significantly with a longer lifespan, improved stress resistance and higher immunity than the hermaphroditic species (C. elegans and Caenorhabditis briggsae). Interestingly, we also observe significant differences in expression levels between the daf-16 homologues in these species using Real-Time PCR, which positively correlate with the observed phenotypes. Finally, we provide additional evidence in support of a role for DAF-16 in regulating phenotypic coupling by using a combination of wildtype isolates, constitutively active daf-16 mutants and bioinformatic analysis. \ud \ud Conclusions \ud The gonochoristic species display a significantly longer lifespan (p < 0.0001)and more robust immune and stress response (p<0.0001, thermal stress; p<0.01, heavy metal stress; p<0.0001, pathogenic stress) than the hermaphroditic species. Our data suggests that divergence in DAF-16 mediated phenotypes may underlie many of the differences observed between these four species of Caenorhabditis nematodes. These findings are further supported by the correlative higher daf-16 expression levels among the gonochoristic species and significantly higher lifespan, immunity and stress tolerance in the constitutively active daf-16 hermaphroditic mutants

Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts

The objective of this study was to evaluate biochemical factors affecting Warner-Bratzler shear force (WBSF) and East Asian consumers’ eating preferences of 6 different beef shank cuts cooked by moist heat. Six different beef shank muscles were collected from 12 USDA Choice beef carcasses (N = 72). Shank cuts from the left sides were cooked with moist heat and used for East Asian consumer sensory evaluation and WBSF, and shank cuts from the right sides were left uncooked and used for biochemical analysis and visual panels utilizing the same group of consumers. A correlation analysis was conducted to determine the driving factors that contributed to WBSF and East Asian consumers’ overall liking for beef shanks. Biceps brachii and flexor digitorum superficialis-pelvic received the greatest sensory overall liking, with deep digital flexor from the foreshank having the lowest scores (P &lt; 0.01). Deep digital flexor from the foreshank had the greatest WBSF value, most cooked collagen content, and greatest insoluble collagen percentage as well as the greatest raw and cooked pyridinoline (PYD) densities among all the beef shank cuts (P &lt; 0.05). For visual overall liking, shank cuts at approximately 700–750 g such as biceps brachii and extensor carpi radialis received the highest ratings (P &lt; 0.01), and consumers indicated that there was no visual difference in surface color among the shank cuts (P &gt; 0.10). Correlation analysis showed that cooked collagen content and insoluble collagen percentage as well as raw PYD densities had positive correlations with WBSF (P &lt; 0.05) and negative correlations with consumer overall liking (P &lt; 0.01). Surprisingly, collagen content from uncooked shank cuts did not have a direct relationship with consumers’ overall liking nor with WBSF. The results demonstrated that raw PYD density may be a great indicator for cooked beef tenderness in beef cuts with a high concentration of connective tissue prepared with moist heat cookery

Phenotypic covariance of Longevity, Immunity and Stress Resistance in the Caenorhabditis Nematodes

Background: Ageing, immunity and stresstolerance are inherent characteristics of all organisms. In animals, these traits are regulated, at least in part, by forkhead transcription factors in response to upstream signals from the Insulin/Insulin–like growth factor signalling (IIS) pathway. In the nematode Caenorhabditis elegans, these phenotypes are molecularly linked such that activation of the forkhead transcription factor DAF-16 both extends lifespan and simultaneously increases immunity and stress resistance. It is known that lifespan varies significantly among the Caenorhabditis species but, although DAF-16 signalling is highly conserved, it is unclear whether this phenotypic linkage occurs in other species. Here we investigate this phenotypic covariance by comparing longevity, stress resistance and immunity in four Caenorhabditis species. \ud \ud Methodology/Principal Findings: We show using phenotypic analysis of DAF-16 influenced phenotypes that among four closely related Caenorhabditis nematodes, the gonochoristic species (Caenorhabditis remanei and Caenorhabditis brenneri) have diverged significantly with a longer lifespan, improved stress resistance and higher immunity than the hermaphroditic species (C. elegans and Caenorhabditis briggsae). Interestingly, we also observe significant differences in expression levels between the daf-16 homologues in these species using Real-Time PCR, which positively correlate with the observed phenotypes. Finally, we provide additional evidence in support of a role for DAF-16 in regulating phenotypic coupling by using a combination of wildtype isolates, constitutively active daf-16 mutants and bioinformatic analysis. \ud \ud Conclusions: The gonochoristic species display a significantly longer lifespan (p<0.0001) and more robust immune and stress response (p<0.0001, thermal stress; p<0.01, heavy metal stress; p<0.0001, pathogenic stress) than the hermaphroditic species. Our data suggests that divergence in DAF-16 mediated phenotypes may underlie many of the differences observed between these four species of Caenorhabditis nematodes. These findings are further supported by the correlative higher daf-16 expression levels among the gonochoristic species and significantly higher lifespan, immunity and stress tolerance in the constitutively active daf-16 hermaphroditic mutants

Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life

Lipid oxidation in beef may be enhanced by the hydrolysis of phospholipids by phospholipaseα2 (PLA2) during postmortem storage. Anti-phospholipaseα2 (aPLA2) is an antibody that can inhibit PLA2 activity. Past research has shown that aPLA2 can be mass-produced in the form of egg powder (EP) from hens immunized against PLA2. Therefore, the present study aimed to determine the effects of incorporating different levels of EP containing aPLA2 into ground striploin (GS) to assess its ability to extend beef shelf-life. Ten striploins were collected from 10 USDA Choice beef carcasses. Each striploin was ground and equally divided into 4 batches, and each batch was mixed with 0%, 0.4%, 0.8%, or 1.6% dried EP containing aPLA2. Each treatment batch was further divided into 3 smaller batches and subjected to retail display (0, 4, or 7d). Color descriptors, pH, proximate analysis, lipid oxidation, antioxidant capacity, and phospholipid and fatty acid (FA) profiles were measured. Percent visual discoloration and instrumental color measurements of GS were unaffected by aPLA2 EP treatments (P&gt;0.05). The 1.6% treatment GS had a higher relative percentage of phosphatidylcholine compared with those from the 0% treatment (P&lt;0.05), but the lack of lysophosphatidylcholine generation in the GS from any treatment reflects a lack of detectable level of PLA2 activity. Moreover, the addition of EP in GS increased the relative percentage of FA 11-18:1, 18:2, 20:1, and 22:6 (P&lt;0.05). As a result, there was more lipid oxidation for GS from the 1.6% treatment compared with those from the 0% treatment (P&lt;0.05), but GS from the 0.8% treatment showed higher antioxidant activity than those from the 0% treatment (P&lt;0.05). In this study, the addition of EP containing aPLA2 did not demonstrate any effect to extend shelf-life when incorporated into GS

Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios

The objective of this study was to evaluate the palatability of 3 plant-based ground beef alternatives (GBA) in comparison to ground beef under real-world hamburger and taco scenarios. The 3 plant-based GBA alternatives used represented a modern GBA sold at retail (RGBA), a modern GBA sold in foodservice (FGBA), and a traditional soy-based GBA (TGBA). Additionally, 80% lean ground beef was evaluated. Consumers (N=240; n=120 per panel type) evaluated samples for juiciness, tenderness, texture, beef flavor, overall flavor, overall liking, purchase intent,and purchase price and rated traits as either acceptable or unacceptable. For hamburger panels, consumers were served samples on buns and were given the option to add cheese, lettuce, pickles, ketchup, and/or mustard. For taco panels, samples were seasoned with a taco seasoning blend and served on flour tortillas, with consumers given the option to add cheese, lettuce, and/or tomatoes. In both scenarios, ground beef was rated higher (P&lt;0.05) by consumers for juiciness, texture liking, overall flavor liking, beef flavor liking, overall liking, purchase intent, and price willing to be paid than all 3 GBA but was rated similar (P&gt;0.05) for tenderness to FGBA and RGBA. Additionally, a higher (P&lt;0.05) percentage of ground beef samples were rated acceptable overall and for flavor characteristics than all 3 GBA. Few differences were found between FGBA and RGBA for any palatability characteristics evaluated. TGBA was rated lower (P&lt;0.05) than all other treatments for all palatability traits for taco panels and was similar (P&gt;0.05) to only RGBA for beef flavor and overall flavor liking within hamburger panels. These results indicate that GBA currently available to consumers do not have improved palatability characteristics when used as an ingredient in a taco or hamburger scenario

Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness

The objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD). Beef top sirloin butts (N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (modest00 to moderate100), Low Choice, and Select]. Steaks were assigned to 1 of 3 DOD: rare (60°C), medium (71°C), and well-done (77°C). Steaks were allocated to either consumer sensory analysis, trained sensory analysis, fat and moisture analysis, or Warner-Bratzler shear force (WBSF). There were no interactions (P > 0.05) for all consumer ratings of palatability traits, indicating increases in DOD had the same impact across all quality grades. Prime steaks had greater (P medium > well-done). There was a quality grade × DOD interaction (P medium > well-done). Lastly, there was no quality grade by DOD interaction (P > 0.05) for Warner-Bratzler shear force. These results indicate that regardless of the DOD top sirloin steaks are cooked to, quality grade had minimal impact on palatability. Therefore, it is unnecessary for consumers, retailers, and foodservice to pay premium prices for higher quality top sirloin steaks, as the same eating experience will be provided

Acquired constriction ring syndrome as a cause of inconsolable cry in a child: a case report

Acute constriction ring syndrome (ACRS) is a rare clinical condition characterized by formation of a circumferential constriction ring around an appendage or genitalia. Cases are mostly reported in infants and young children. Early recognition and a definitive treatment are of paramount importance in order to avoid irreversible ischemia and possible auto-amputation. We describe a case of a 14-month-old child presented to casualty with a history of refusal to feed and inconsolable cry. Parents noticed a recent swelling of left third toe. On careful examination the child was found to have an acquired constriction ring secondary to a tightly wrapped hair around left third toe. An urgent surgical decompression was done by the orthopaedic team with complete resolution of symptoms. We summarized the pathophysiology of ACRS underlining the need of awareness in treating physicians. The possible medico legal implications should be kept in mind bearing a suggested link with non-accidental injury