Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods.

Research on the effects of animal diet on consumer liking of beef has yielded conflicting results. Currently it is unknown whether dynamic changes occur in liking during consumption of beef. This study applied a combination of traditional and temporal (free and structured) liking methods to determine consumer liking of beef derived from animals that were fed grain (GF), grass silage plus grain (SG) or grazed grass (GG) during finishing. Three separate panels of beef eating consumers (n = 51; n = 52; n = 50) were recruited from Teagasc Food Research Centre, Dublin, Ireland to assess striploin steaks from animals fed either GF, SG, or GG. Using the free temporal liking (TL) method, results revealed that beef from GF animals was liked significantly less (p ≤ 0.05) in terms of overall liking, tenderness and juiciness, when compared to steaks from the SG and GG animals. These effects were not observed using the structured TL or traditional liking methods. Further analysis showed the evolution of scores over time was significant (p ≤ 0.05) for all attributes using the free TL method. Overall, the free TL method yielded more discriminative data and was perceived as easier to perform by consumers compared to the structured TL method. These results show that the free TL method may provide an opportunity to elicit more in-depth information regarding consumer sensory response to meat.

Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source.

The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied using two sucrose sources (sugarbeet and sugarcane), at two particle sizes (large and small) with controls. Volatiles profiles and odour active compounds were identified by gas chromatography mass spectrometry and olfactometry. Sixty two volatile compounds were identified, incorporating twenty five odour active compounds/co-eluting compounds, with 5 odours perceived without any corresponding volatile. Particle size had the greatest impact on volatile abundance, with particle size especially influencing pyrazine abundance. Five odour active volatiles (methional, furfural, 2,3-dimethylpyrazine, heptanal and (E)-2-octenal) contributed most to the aroma of these sponge cakes. Small particle size particularly from sugarbeet yielded higher levels of some Maillard and caramelisation reaction compounds, such as furfural (spicy/ bready), where larger particle size supressed volatile abundance in comparison to the control.

Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder.

Correlating volatile compounds with the sensory attributes of whole milk powder (WMP) is fundamental for appreciating the effect of lipid oxidation (LO) on sensory perception. LO compounds can adversely affect the sensory perception of WMP by imparting rancid, metallic, and painty notes. Whole milk powders derived from milk produced by cows maintained on a pasture diet (grass and grass-clover mix) versus a nonpasture diet [total mixed ration (TMR); concentrates and silage] were stored at room temperature 21°C (ambient storage) and 37°C (accelerated storage) and analyzed for volatile compounds and sensory attributes every 2 mo for a total of 6 mo. Thirteen volatile compounds originating from LO were chosen to track the volatile profile of the WMP during storage. Color, composition, total fatty acid, and free fatty acid profiling were also carried out. Significant variations in the concentrations of 14 fatty acids were observed in WMP based on diet. Concentrations of free fatty acids increased in all sample types during storage. Similar trends in sensory attributes were observed with an increase in painty attributes, corresponding to an increase in hexanal. Buttery/toffee attributes were found to be more closely correlated with TMR WMP. Those WMP derived from pasture diets were found to be more susceptible to LO from a volatile perspective, particularly in relation to aldehyde development, which is likely due to increased concentrations of conjugated linoleic acid and α-linolenic acid found in these samples.

Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes.

The sensory and aroma quality of 30% (w/w) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes varied, with those containing apple pomace powder (APP) showing the greatest difference to the control (SC100). Volatile profiles mainly differed in relation to compounds derived from the Maillard reaction, caramelisation and lipid oxidation. Thrity six aroma active volatile compounds were identified in the SC100, APP and oligofructose (OLIGO) sponge cakes by olfactometry. Furfural 'spicy bready' contributed most to the overall aroma of all samples, with factor dilution values differing the most for heptanal 'fatty cake crust', methional 'potato damp', and 2,5-dimethylpyrazine 'cake crust, nutty'. This study provides an in-depth insight into the impact of sugar reduction reformulation on the sensory perception of sponge cakes and demonstrates how this approach can be used to improve the sensory perception of reduced sucrose sponge cakes.

A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets.

Understanding potential cross-cultural sensory differences in the perception of Irish dairy products is important for key markets such as the USA and China. As most Irish dairy products are produced from pasture derived milk, this study investigated the impact of pasture and non-pasture diets on the cross cultural sensory perception of skim milk powder (SMP) in Ireland, USA and China. SMP was produced from cows fed outdoors on ryegrass (GRS), ryegrass/white clover (CLV), and indoors on trial mixed rations (TMR). SMP samples were evaluated by Irish (n = 78), USA (n = 100) and Chinese (n = 106) consumers using an identical hedonic sensory acceptance test in Ireland, USA and China. Optimized Descriptive Profiling (ODP) was performed using trained assessors familiar with dairy products in Ireland (n = 25) and China (n = 22), and traditional descriptive analysis was undertaken by a trained panel (n = 7) in the USA. Volatile analysis was undertaken on each SMP sample. Hedonic assessment found that USA consumers preferred SMP derived from TMR, and Irish consumers preferred SMP from either GRS or CLV. Chinese consumers perceived SMP samples differently to the USA and Irish consumers, but preference was not influenced by diet. Both Irish and Chinese trained assessors found it more difficult to discern differences between GRS or CLV SMP, but could differentiate TMR SMP. Irish assessors preferred GRS and CLV SMP. Chinese and Irish assessors had different preferences for many attributes. Trained USA panelists found significant differences, exclusively associating pasture based diets with "cowy/barny" and "cardboard/wet paper" attributes and more intense "grassy/hay" attributes than in TMR SMP. The abundance of ten volatile compounds differed significantly based on diet with acetoin derived from carbohydrate metabolism at much greater abundance in TMR SMP. This study found that sensory perception and volatile profiles of SMP were influenced by diet and differences in sensory perception existed between the three cultural groups. Irish and USA sensory responses aligned with familiarity of dairy products derived from pasture and non-pasture diets, respectively, and Chinese sensory responses differed to Irish and USA responses likely reflecting their lack of familiarity with dairy products.

Quality of three muscles from suckler bulls finished on concentrates and slaughtered at 16 months of age or slaughtered at 19 months of age from two production systems.

There is a requirement in some beef markets to slaughter bulls at under 16 months of age. This requires high levels of concentrate feeding. Increasing the slaughter age of bulls to 19 months facilitates the inclusion of a grazing period, thereby decreasing the cost of production. Recent data indicate few quality differences in longissimus thoracis (LT) muscle from conventionally reared 16-month bulls and 19-month-old bulls that had a grazing period prior to finishing on concentrates. The aim of the present study was to expand this observation to additional commercially important muscles/cuts. The production systems selected were concentrates offered ad libitum and slaughter at under 16 months of age (16-C) or at 19 months of age (19-CC) to examine the effect of age per se, and the cheaper alternative for 19-month bulls described above (19-GC). The results indicate that muscles from 19-CC were more red, had more intramuscular fat and higher cook loss than those from 16-C. No differences in muscle objective texture or sensory texture and acceptability were found between treatments. The expected differences in composition and quality between the muscles were generally consistent across the production systems examined. Therefore, for the type of animal and range of ages investigated, the effect of the production system on LT quality was generally representative of the effect on the other muscles analysed. In addition, the data do not support the under 16- month age restriction, based on meat acceptability, in commercial suckler bull production.

Oligodendroglioma with Neuronal Differentiation in Two Boxer Dogs.

Two cases of high-grade glioma comprising sheets of oligodendroglial cells multifocally disrupted by regions of remarkable neuronal differentiation are described. These tumours morphologically resemble 'oligodendroglioma with ganglioglioma-like maturation', a rare tumour of man, but appear to be phenotypically more aggressive. Neuronal markers (synaptophysin, neuron-specific enolase and ßIII-tubulin) effectively highlight neuronal elements within these tumours and could potentially help to further investigate the prevalence and biological significance of neuronal differentiation in canine oligodendroglioma.

Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain.

This study was commissioned to assess if there are regional differences in the acceptability of beef between consumers from Northern Ireland (NI), Republic of Ireland (ROI) and Great Britain (GB). Palatability traits were affected by socioeconomic and behavioural factors such as preferred cooking endpoint, animal welfare, value, health aspects of beef product, ease of preparation as well as consumption frequency for specific cuts. "Willingness to pay" (WTP) was influenced by income, preferred cooking endpoint, value of beef product, ease of preparation and consumption frequency for frying steak. Results showed that GB consumers scored higher for the same striploin steak compared to NI and ROI consumers. This may be due to differences in the motivation for beef choice and/or consumption habits. GB consumers were less concerned about the healthiness of beef product and beef origin. In addition, a higher consumption frequency for rump was reported in GB, which may explain the higher sensory scores observed among GB consumers for striploins.

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese.

The influence of buttermilk or buttermilk powder addition to cheese milk or cheese curds respectively on cheese functional properties, free fatty acid profiles and subsequent volatile and sensory characteristics was investigated. Buttermilk addition to cheese milk resulted in a softer cheese compared to other cheeses, with a significantly reduced flowability, while buttermilk powder addition had no influence on cheese firmness but cheese flowability was also reduced compared to the control cheese. Larger pools of free fat, higher levels of free fatty acids, volatile compounds and significant differences in sensory profiles associated with off-flavour were also observed with the addition of buttermilk to cheese milk. Application of light microscopy, using toluidine blue stain, facilitated the visualisation of fat globule structure and distribution within the protein matrix. Addition of 10% buttermilk powder resulted in significant increases in volatile compounds originating from proteolysis pathways associated with roasted, green aromas. Descriptive sensory evaluation indicated few differences between the 10% buttermilk powder and the control cheese, while buttermilk cheeses scored negatively for sweaty, barnyard aromas, oxidized and off flavors, correlating with associated volatile aromas. Addition of 10% buttermilk powder to cheese curds results in cheese comparable to the control Cheddar with some variations in volatile compounds resulting in a cheese with similar structural and sensory characteristics albeit with subtle differences in overall cheese flavor. This could be manipulated to produce cheeses of desirable quality, with potential health benefits due to increased phospholipid levels in cheese.

Fatty acid synthase as a potential therapeutic target in feline oral squamous cell carcinoma.

Oral squamous cell carcinoma (OSCC) is an aggressive and treatment-resistant malignancy in both feline and human patients. Recent work has demonstrated aberrant expression of fatty acid synthase (FASN) and an increased capacity for lipogenesis in human OSCC and other cancers. In human OSCC, inhibition of FASN decreased cell viability and growth in vitro, and diminished tumour growth and metastasis in murine preclinical models. This study aimed to characterize FASN as a therapeutic target in feline OSCC. Immunohistochemistry revealed high FASN expression in primary feline OSCC tumours, and FASN expression was detected in OSCC cell lines (3 feline and 3 human) by immunoblotting and quantitative real-time-polymerase chain reaction (qRT-PCR). Orlistat, a FASN inhibitor, substantially reduced cell viability in both feline and human OSCC lines, although feline cell lines consistently displayed higher sensitivity to the drug. FASN mRNA expression among cell lines mirrored sensitivity to orlistat, with feline cell lines expressing higher levels of FASN. Consistent with this observation, diminished sensitivity to orlistat treatment and decreased FASN mRNA expression were observed in feline OSCC cells following incubation under hypoxic conditions. Treatment with orlistat did not potentiate sensitivity to carboplatin in the cell lines investigated; instead, combinations of the 2 drugs resulted in additive to antagonistic effects. Our results suggest that FASN inhibition is a viable therapeutic target for feline OSCC. Furthermore, cats may serve as a spontaneous large animal model for human oral cancer, although differences in the regulation of lipogenesis between these 2 species require further investigation.

CFTR is a tumor suppressor gene in murine and human intestinal cancer.

This corrects the article DOI: 10.1038/onc.2015.483.

Establishment of a Patient-Derived Xenograft of Canine Enteropathy-Associated T-Cell Lymphoma, Large Cell Type.

The pathogenesis of canine T-cell lymphoma remains incompletely understood, partly because there are no well-established in-vivo models to study these malignancies. For this study, we generated a patient-derived tumour xenograft (PDTX) from a 10-year-old neutered male golden retriever dog with enteropathy-associated intestinal T-cell lymphoma, large cell type. One of two female, 15-week-old beige/nude/XID mice developed a visible tumour 7 weeks after sections of tumour material from the spleen were surgically implanted. The histological appearance, immunophenotype and clonal antigen receptor rearrangements of the tumour from the recipient mouse showed that it was derived from the primary canine tumour. Our results indicate that immunodeficient mice are receptive hosts to develop in-vivo PDTX models to study the pathogenesis and management of canine T-cell lymphomas.

Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers.

Bulls and steers (n=60) were assigned to a pre-finishing grazing period and subsequently finished on concentrates or offered concentrates without grazing until slaughter (19months). Colour and pH of longissimus thoracis were measured (48h post-slaughter), and samples collected for proximate composition, collagen, sarcomere length, muscle fibre and enzymatic profile analysis. Steaks for texture, cook loss and sensory were aged (14days). Castration increased intramuscular fat content, cook loss and myosin isoforms IIa and I proportions, and decreased IIx proportion (P<0.05). Steer meat was positively correlated to overall tenderness, texture and acceptability (P<0.05). The presence of a pre-finishing grazing period decreased intramuscular fat and increased the proportion of IIa compared with animals on concentrates, while no differences were found in sensory. Muscle colour, collagen, sarcomere length and instrumental texture were not modified by diet or castration. In conclusion, beef sensory characteristics were unaffected by diet, whereas castration resulted in a small improvement; however all the treatments produced an acceptable product.

CFTR is a tumor suppressor gene in murine and human intestinal cancer.

CFTR, the cystic fibrosis (CF) gene, encodes for the CFTR protein that plays an essential role in anion regulation and tissue homeostasis of various epithelia. In the gastrointestinal (GI) tract CFTR promotes chloride and bicarbonate secretion, playing an essential role in ion and acid-base homeostasis. Cftr has been identified as a candidate driver gene for colorectal cancer (CRC) in several Sleeping Beauty DNA transposon-based forward genetic screens in mice. Further, recent epidemiological and clinical studies indicate that CF patients are at high risk for developing tumors in the colon. To investigate the effects of CFTR dysregulation on GI cancer, we generated Apc(Min) mice that carried an intestinal-specific knockout of Cftr. Our results indicate that Cftr is a tumor suppressor gene in the intestinal tract as Cftr mutant mice developed significantly more tumors in the colon and the entire small intestine. In Apc(+/+) mice aged to ~1 year, Cftr deficiency alone caused the development of intestinal tumors in >60% of mice. Colon organoid formation was significantly increased in organoids created from Cftr mutant mice compared with wild-type controls, suggesting a potential role of Cftr in regulating the intestinal stem cell compartment. Microarray data from the Cftr-deficient colon and the small intestine identified dysregulated genes that belong to groups of immune response, ion channel, intestinal stem cell and other growth signaling regulators. These associated clusters of genes were confirmed by pathway analysis using Ingenuity Pathway Analysis and gene set enrichment analysis (GSEA). We also conducted RNA Seq analysis of tumors from Apc(+/+) Cftr knockout mice and identified sets of genes dysregulated in tumors including altered Wnt ß-catenin target genes. Finally we analyzed expression of CFTR in early stage human CRC patients stratified by risk of recurrence and found that loss of expression of CFTR was significantly associated with poor disease-free survival.

The role of KCNQ1 in mouse and human gastrointestinal cancers.

Kcnq1, which encodes for the pore-forming α-subunit of a voltage-gated potassium channel, was identified as a gastrointestinal (GI) tract cancer susceptibility gene in multiple Sleeping Beauty DNA transposon-based forward genetic screens in mice. To confirm that Kcnq1 has a functional role in GI tract cancer, we created Apc(Min) mice that carried a targeted deletion mutation in Kcnq1. Results demonstrated that Kcnq1 is a tumor suppressor gene as Kcnq1 mutant mice developed significantly more intestinal tumors, especially in the proximal small intestine and colon, and some of these tumors progressed to become aggressive adenocarcinomas. Gross tissue abnormalities were also observed in the rectum, pancreas and stomach. Colon organoid formation was significantly increased in organoids created from Kcnq1 mutant mice compared with wild-type littermate controls, suggesting a role for Kcnq1 in the regulation of the intestinal crypt stem cell compartment. To identify gene expression changes due to loss of Kcnq1, we carried out microarray studies in the colon and proximal small intestine. We identified altered genes involved in innate immune responses, goblet and Paneth cell function, ion channels, intestinal stem cells, epidermal growth factor receptor and other growth regulatory signaling pathways. We also found genes implicated in inflammation and in cellular detoxification. Pathway analysis using Ingenuity Pathway Analysis and Gene Set Enrichment Analysis confirmed the importance of these gene clusters and further identified significant overlap with genes regulated by MUC2 and CFTR, two important regulators of intestinal homeostasis. To investigate the role of KCNQ1 in human colorectal cancer (CRC), we measured protein levels of KCNQ1 by immunohistochemistry in tissue microarrays containing samples from CRC patients with liver metastases who had undergone hepatic resection. Results showed that low expression of KCNQ1 expression was significantly associated with poor overall survival.

Canine intracranial gliomas: relationship between magnetic resonance imaging criteria and tumor type and grade.

Limited information is available to assist in the ante-mortem prediction of tumor type and grade for dogs with primary brain tumors. The objective of the current study was to identify magnetic resonance imaging (MRI) criteria related to the histopathological type and grade of gliomas in dogs. A convenience sample utilizing client-owned dogs (n=31) with gliomas was used. Medical records of dogs with intracranial lesions admitted to two veterinary referral hospitals were reviewed and cases with a complete brain MRI and definitive histopathological diagnosis were retrieved for analysis. Each MRI was independently interpreted by five investigators who were provided with standardized grading instructions and remained blinded to the histopathological diagnosis. Mild to no contrast enhancement, an absence of cystic structures (single or multiple), and a tumor location other than the thalamo-capsular region were independently associated with grade II tumors compared to higher grade tumors. In comparison to oligodendrogliomas, astrocytomas were independently associated with the presence of moderate to extensive peri-tumoral edema, a lack of ventricular distortion, and an isointense or hyper-intense T1W-signal. When clinical and MRI features indicate that a glioma is most likely, certain MRI criteria can be used to inform the level of suspicion for low tumor grade, particularly poor contrast enhancement. Information obtained from the MRI of such dogs can also assist in predicting an astrocytoma or an oligodendroglioma, but no single imaging characteristic allows for a particular tumor type to be ruled out.

Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storage.

The objective of this study was to determine the percentage oxygen consumption of fresh, respiring ready-to-eat (RTE) mixed leaf salad products (Iceberg salad leaf, Caesar salad leaf, and Italian salad leaf). These were held under different modified atmosphere packaging (MAP) conditions (5% O2 , 5% CO2 , 90% N2 (MAPC-commercial control), 21% O2 , 5% CO2 , 74% N2 (MAP 1), 45% O2 , 5% CO2 , 50% N2 (MAP 2), and 60% O2 , 5% CO2 , 35% N2 (MAP 3)) and 4 °C for up to 10 d. The quality and shelf-life stability of all packaged salad products were evaluated using sensory, physiochemical, and microbial assessment. Oxygen levels in all MAP packs were measured on each day of analysis using optical oxygen sensors allowing for nondestructive assessment of packs. Analysis showed that with the exception of control packs, oxygen levels for all MAP treatments decreased by approximately 10% after 7 d of storage. Oxygen levels in control packs were depleted after 7 d of storage. This appears to have had no detrimental effect on either the sensory quality or shelf-life stability of any of the salad products investigated. Additionally, the presence of higher levels of oxygen in modified atmosphere packs did not significantly improve product quality or shelf-life stability; however, these additional levels of oxygen were freely available to fresh respiring produce if required. This study shows that the application of optical sensors in MAP packs was successful in nondestructively monitoring oxygen level, or changes in oxygen level, during refrigerated storage of RTE salad products.

Lipopolysaccharide enhances mouse lung tumorigenesis: a model for inflammation-driven lung cancer.

The association between pulmonary inflammation and lung cancer is well established. However, currently there are no appropriate models that recapitulate inflammation-related lung cancer in humans. In the present study, we examined, in 2 tumor bioassays, enhancement by bacterial lipopolysaccharide (LPS) of 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK)-induced lung tumorigenesis in A/J mice. Mice that were treated with NNK alone developed 29.6 ± 9.8 and 36.2 ± 4.1 lung tumors per mouse in experiments 1 and 2, respectively. Chronic intranasal instillation of LPS to NNK-treated mice increased the multiplicity of lung tumors to 47.3 ± 16.1 and 51.2 ± 4.8 lung tumors per mouse in experiments 1 and 2, corresponding to a significant increase by 60% and 41%, respectively. Moreover, administration of LPS to NNK-pretreated mice significantly increased the multiplicity of larger tumors and histopathologically more advanced lesions (adenoma with dysplasia and adenocarcinoma), macrophage recruitment to the peritumoral area, and expression of inflammation-, cell proliferation-, and survival-related proteins. Overall, our findings demonstrated the promise of the NNK-LPS-A/J mice model to better understand inflammation-driven lung cancer, dissect the molecular pathways involved, and identify more effective preventive and therapeutic agents against lung cancer.

Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks.

The objectives of this study were to investigate the effects of using commercially low and high modified atmosphere packaging (MAP) on quality characteristics of sirloin beef steaks. Gas mixtures used included 80% O(2):20% CO(2) (O(2)80), 70% O(2)/30% CO(2) (O(2)70) and 50% O(2)/30% CO(2):20% N(2) (O(2)50) and for commercial packs O(2)75 ± 5%, CO(2)25 ± 5%, <5% N(2)-(O(2)Com). All samples were packed in similar tray and packaging film formats. The experimental parameters monitored included microbiological, physiochemical and sensory measurements (naïve assessors). Microbial counts did not exceed the recommended legal ranges over the storage period. However the numbers of LAB (lactic acid bacteria) were the highest for commercially-packed samples (O(2)Com) in comparison to laboratory packaged samples (O(2)80, O(2)70 and O(2)50). Commercially-packaged samples eventually spoiled due to the occurrence of off-flavours and off-odours and subsequently were the least acceptable to sensory naïve assessors.

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks.

The objective of this study was to investigate the physiochemical changes of beef steaks packed under various combinations of gasses and the relationship between consumer perception of flavour and acceptability of modified atmosphere packed beef steaks during retail display. Experimental gas atmospheres included: 40%, 50%, 60%, 70%, and 80% oxygen, with all packs containing 20% CO(2) and the make up gas N(2). Steaks were stored at 4°C for 12 days and tested for lipid and protein oxidation, heme iron, colour, oxymyoglobin concentration, Warner-Bratzler shear force (WBSF) and consumer acceptability for the resulting cooked meat. The results from 134 consumers indicated a directional preference for the steaks stored in packs containing 40% and 80% oxygen. Samples with high oxygen levels, particularly the O(2)60 and O(2)70 treatments, were positively and significantly (P<0.01) correlated to sensory toughness, and significantly (P<0.05) negatively correlated to juiciness, as determined by consumers. However, the O(2)40 samples were most negatively (P<0.001) correlated to toughness and positively (P<0.01) correlated to juiciness, which shows that, in general, these higher O(2) levels, >40%, imparted greater meat toughness as determined by the consumers. The greater directional acceptance of the O(2)40 samples may be linked to the consumer perceived reduction in sensory toughness and increases in juiciness.