Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference.

Rapid Evaporative Ionization Mass Spectrometry (REIMS) is a type of ambient ionization mass spectrometry, which enables real-time evaluation of several complex traits from a single measurement. The objective of this study was to evaluate the capability of REIMS analysis of raw samples coupled with chemometrics to accurately identify and predict cooked beef palatability. REIMS analysis and consumer sensory evaluation were conducted for beef arm center roasts (n = 20), top loin steaks (n = 20), top sirloin steaks (n = 20), and 20% lipid ground beef (n = 20). These data were used to train predictive models for six classification sets representing different sensory traits. The maximum prediction accuracies achieved (from high to low): beefy flavor acceptance (86.25%), juiciness acceptance (83.75%), overall acceptance (81.25%), overall flavor acceptance (81.25%), grilled flavor acceptance (78.75%), and tenderness acceptance (75%). The current study demonstrates that REIMS analysis of raw meat has the potential to predict and classify cooked beef palatability. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05562-6.

Attributes of sensory and instrumental analysis that determine overall liking of fresh orange varieties with different maturity index.

Spain is the leading exporter of fresh citrus for consumption. In order to adapt to market needs, it is key to analyze the attributes that most influence each variety, the time of ripening and the color of the fruit. In this way, the producer can select the right fruit for each moment of the season. The main objective was to evaluate the fruit quality of three interesting orange tree varieties for fresh consumption: "Washington Navel," "Navelate," and "Lanelate" sweet orange. To achieve this goal, sensory analysis was combined with instrumental analysis. In Washington Navel, the maturity index provided a positive contribution to overall liking. Both herbaceous and fruity aroma have a negative influence on the overall liking score. In Navelina, the color and aromas (herbaceous and fruity) played an important positive role in overall liking. The importance of this smell could be related to the freshness of the oranges. In contrast, the maturity index provided a negative contribution. Lanelate is the only variety in which vitamin C provided a positive contribution to overall liking. However, L* value showed a negative contribution. Therefore, there were clearly different characteristics among varieties that were detected. So far, different orange varieties have not been compared according to their maturity index and using sensory analysis. Descriptive analysis and the variables that influence overall liking are fundamental to adapt to consumer expectations. The results obtained would help to select the fruit with better acceptability in the market.

Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation.

Texture deterioration of meat products upon high-temperature sterilization is a pressing issue in the meat industry. This study evaluated the effect of different thermal sterilization temperatures on the textural and juiciness of ready-to-eat (RTE) chicken breast. In this study, by dynamically monitoring the texture and juiciness of chicken meat products during the process of thermal sterilization, it has been observed that excessively high sterilization temperatures (above 100°C) significantly diminish the shear force, springiness and water-holding capacity of the products. Furthermore, from the perspective of myofibrillar protein degradation, molecular mechanisms have been elucidated, unveiling that the thermal sterilization treatment at 121°C/10 min triggers the degradation of myosin heavy chains and F-actin, disrupting the lattice arrangement of myofilaments, compromising the integrity of sarcomeres, and resulting in an increase of approximately 40.66% in the myofibrillar fragmentation index, thus diminishing the quality characteristics of the products. This study unravels the underlying mechanisms governing the dynamic changes in quality of chicken meat products during the process of thermal sterilization, thereby providing theoretical guidance for the development of high-quality chicken products.

Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method.

Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers to paired beef brisket samples utilizing a newly developed low and slow cooking method. Briskets were collected from Australian carcasses with diverse eating quality. Half of the briskets (n = 24) were retained in Australia and their pair was exported to Texas for consumer sensory testing. Naïve consumers (Australia; n = 240) and familiar consumers (USA; n = 240) evaluated paired barbequed briskets for tenderness, juiciness, flavor liking, and overall liking from 0 to 100 using a visual analogue scale, and a weighted composite meat quality score was later calculated. Australian consumers scored briskets lower for tenderness (-4.84 ± 1.70 points) and juiciness (-4.44 ± 1.55 points) and higher for flavor liking (3.48 ± 1.58 points); however, there was no difference between the countries for overall liking (p = 0.75) and combined meat quality score (p = 0.88). Differences between Australian and US consumers' evaluations indicate that there is an impact of cultural background, potentially driven by Australia's naivety to the low and slow barbeque cooking method.

Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.

The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p ≤ 0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.

Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking.

The effects of two-stage heating with different preheating combinations on the shear force and water status of pork-pieces were explored. The results showed that the combined preheating at 50 ℃ for 35 min or at 60 ℃ for 5 or 20 min with traditional high temperature heating reduced the shear force and improved the water retention of meat, which was attributed to uniformly separation of myofibers and smaller myofiber space. Visible dissociation of actomyosin in heating groups of 50 ℃-35 min, and 60 ℃-5, 20 min was related to the tenderization of meat. The higher surface hydrophobicity, tryptophan fluorescence intensity, and lower α-helices of actomyosin at 60 ℃ contributed to the liberation of actin. However, severe oxidation of sulfhydryl groups at 70 ℃ and 80 ℃ promoted the aggregation of actomyosin. This study presents the advantage of two-stage heating in improving meat tenderness and juiciness and its underlying mechanisms.

Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters.

Consumer acceptance and overall liking has been shown to be related to beef instrumental and trained sensory attributes related to beef flavor, tenderness, and juiciness. Our objective was to understand the relationships between descriptive beef flavor and texture attributes, Warner-Bratzler shear force (WBSF), and consumer liking attributes for light US beef eaters. It is not known if light beef eaters have different drivers of overall liking. Treatments were created to differ in beef flavor and texture by utilizing different beef cuts (Choice top loin, high pH top loin, Select top sirloin, Choice tenderloin steaks, and Select and Choice bottom rounds roasts) cooked to 58 °C or 80 °C. Cooking methods included either a George Forman grill, food-service grill, or crock-pot. Cooking method, cut, and internal temperature impacted beef descriptive flavor and texture attributes, WBSF and consumer liking ratings (P ≤ 0.05) similarly. Descriptive juiciness and tenderness attributes were highly related to each other and with consumer juiciness and tenderness liking ratings. Consumer overall liking was closely related to descriptive fat-like, overall sweet, sweet and salty attributes. Musty/moldy, liver-like, and sour aromatic attributes were negatively associated with consumer liking. Overall flavor accounted for 85% of the variation in overall liking and tenderness liking contributed an additional 4%. While light beef eaters used different parts of the scale, they rated beef across treatments similarly. When beef flavor and texture descriptive attributes differed, consumer liking was impacted for light beef eaters.

Trends in Fruit Quality Improvement From 15 Years of Selection in the Apple Breeding Program of Washington State University.

Washington State University's apple breeding program (WABP) was initiated in 1994 to select new apple cultivars with improved eating quality, appearance, and storability that are suitable for production in the main growing regions of the state. Fruit quality is phenotyped using various instrumental measures, such as penetrometers (texture), titrator (acidity), and refractometer (soluble solids concentration; SSC), as well as sensory assessment. The selection regime of WABP occurs in three sequential phases: phase one (P1)-single, unreplicated seedlings at one site, phase two (P2)-replicated selections at three geographically diverse sites, and phase three (P3)-highly replicated elite selections at one to two grower sites. Most of the data collection of WABP occurs in P2. Knowledge of trends/changes associated with advancing selections is essential for understanding the selection criteria and progress of WABP throughout the changing compositions of advancing and culling selections. For each post-harvest trait, P2 data from harvest years 2005 to 2019 were split across sites, and between selections and reference cultivars (e.g., Cripps Pink, Gala, and Honeycrisp). Means of instrumental crispness (Cn) and inner cortex firmness for the advancing selections increased gradually over this period and were significantly higher than those for cultivars. Means of outer cortex firmness measurements were stable for selections but significantly higher than those for cultivars. The average fruit acidity of selections increased marginally over this period and was higher than that of the cultivars. Meanwhile, the average fruit SSCs of selections and cultivars were statistically indistinguishable. These 15-year trends indicate that WABP has been selecting apples with improved eating quality and storability through increased crispness and inner cortex firmness, respectively.

Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat.

Palatability of meat is known to be affected by intramuscular fat (IMF), but the effect in relatively low-fat New Zealand lamb is unknown. This study evaluated the eating quality of 108 loins (M. longissimus lumborum) from a single flock of ewe-lambs. Loins ranged from 1.09-5.68% IMF and were stratified into 6 groups: 1.65, 2.12, 2.65, 3.20, 3.58 and 4.40%. Consumers' (n = 165) overall liking of lamb increased significantly at around 3% IMF, achieving maximum scores at 4% IMF. One consumer cluster (n = 111) showed a linear increase in overall liking with increasing IMF%, regarded as 'IMF lovers: the more the better', while a second cluster (n = 54) preferred 2.5-3.5% IMF, described as 'IMF optimizers: just the right amount'. IMF% was modestly correlated (~ + 0.25) with all sensory attributes except juiciness. Liking scores were modestly correlated with monounsaturated (~ + 0.25) and polyunsaturated (~ - 0.20) fatty acids. Results suggest aiming for IMF% levels in New Zealand lamb beyond 3% to maximize eating quality for premium markets in particular.

Proposal of a New Orange Selection Process Using Sensory Panels and AHP.

Although the consumption of fruits and vegetables is being promoted by different institutions as a key question of public health, their consumption is decreasing and their waste is increasing. To address this situation, we propose to include the consumer's perception of the quality (from a sensory point of view) of a fruit, in particular Valencian oranges, in the supplier's selection process by retailers. To do so, we use a combination of consumer and trained sensory panels and Analytic Hierarchy Process (AHP). This approach is completely novel in the literature. According to the expert panel, the most important criteria when evaluating the quality of an orange are fruity smell, juiciness, sweetness and acidity. These criteria are related to the freshness and taste of the oranges. Consumers found the methodology proposed useful and easy to develop. The application of the AHP methodology has helped to facilitate a participatory discussion among consumers on the concept of the quality of the oranges. The methodology proposed can help the agrifood sector in different ways up and down the supply chain. Specially, it can contribute to better meet consumer's demands, increasing the consumption of fruits and vegetables and reducing its waste.

Development of a Non-Destructive Method for Detection of the Juiciness of Pear via VIS/NIR Spectroscopy Combined with Chemometric Methods.

Juiciness is a primary index of pear quality and freshness, which is also considered as important as sweetness for the consumers. Development of a non-destructive detection method for pear juiciness is meaningful for producers and sellers. In this study, visible-near-infrared (VIS/NIR) spectroscopy combined with different spectral preprocessing methods, including normalization (NOR), first derivative (FD), detrend (DET), standard normal variate (SNV), multiplicative scatter correction (MSC), probabilistic quotient normalization (PQN), modified optical path length estimation and correction (OPLECm), linear regression correction combined with spectral ratio (LRC-SR) and orthogonal spatial projection combined with spectral ratio (OPS-SR), was used for comparison in detection of pear juiciness. Partial least squares (PLS) regression was used to establish the calibration models between the preprocessing spectra (650-1100 nm) and juiciness measured by the texture analyzer. In addition, competitive adaptive reweighted sampling (CARS) was used to identify the characteristic wavelengths and simplify the PLS models. All obtained models were evaluated via Monte Carlo cross-validation (MCCV) and external validation. The PLS model established by 19 characteristic variables after LRC-SR preprocessing displayed the best prediction performance with external verification determination coefficient (R2v) of 0.93 and root mean square error (RMSEv) of 0.97%. The results demonstrate that VIS/NIR coupled with LRC-SR method can be a suitable strategy for the quick assessment of juiciness for pears.

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review.

Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.

Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak.

The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180°C oven until the internal temperature reached 60°C, and the other group was oven cooked until 35°C, then cooked in a 250°C pan until the internal temperature reached 60°C. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searing-cooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.

Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect.

Sensory quality is of increasing importance to consumer decisions in choosing a product, and it is certainly an important factor in repurchasing in terms of meeting the necessary aroma quality and taste properties. To better understand the effects of rootstocks and scions on fruit quality, the sensory profile and volatile aroma composition of the fruits of hydroponically grown tomato plants were evaluated. Experiments were established using the tomato cultivars Clarabella and Estatio as scions during two spring-summer seasons. In both experiments, the scion plants were self-grafted or grafted onto rootstocks of cultivars Arnold, Buffon, Emperador, and Maxifort, with the exception that in experiment 1, the Estatio scion was not grafted onto Buffon. The scions and rootstocks caused differences in observed sensory properties in both experiments. For most of the sensory traits, interaction effects between scion and rootstock were observed. Compared to those obtained from self-grafted Clarabella, the fruits obtained from Clarabella grafted onto Buffon in the first experiment and Clarabella grafted onto Arnold in the second experiment were sweeter by one measurement unit. The contents of seven aldehydes, six alcohols, five terpenes and two ketones were determined. A lower accumulation of total aldehydes, 22-45%, due to lower amounts of pentanal, (E)-2-heptanal and (E,E)-2,4-decadienal, was found in the fruits from plants where Estatio was rootstock compared with the other rootstocks treatments. Clarabella as a rootstock increased (Z)-3-hexenal + (E)-2-hexenal accumulation from 35 to 65%. Grafting Clarabella onto the tested rootstocks led to a change in the composition of volatile compounds, while differences between the combinations with Estatio as a scion were generally not recorded. Fruits from self-grafted Clarabella had higher (Z)-3-hexenal + (E)-2-hexenal concentrations than did fruits from Clarabella grafted onto Arnold (for 54%) and Emperador (for 68%), and in the second experiment, grafting onto all commercial rootstocks reduced (Z)-3-hexenal + (E)-2-hexenal concentrations, from 25 to 74%, compared to those from self-grafted Clarabella. Higher (+)-2-carene and (-)-caryophyllene oxide concentrations were attained in plants in which Clarabella was grafted onto Maxifort (by 56%) and plants in which Estatio was grafted onto Arnold (by 36%) compared to self-grafted plants. This study showed the possibility of altering the composition of volatile aroma compounds and sensory properties of tomato fruits by the use of grafting techniques.

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe.

This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by tenderness (31%) and juiciness (24%) (P < .05; R2 > 0.94). The improvement in tenderness over the last decades may explain the highest contribution of flavor liking nowadays. Flavor liking is therefore the main driver of variability in overall liking. Juiciness is the least robust trait which could be influenced by other traits during consumer perception. For outstanding steaks, each sensory trait should have excellent scores and high contributions to overall liking. For medium cuts, one sensory trait with a low score has the potential to be compensated by other traits with higher scores and more emphasis will be placed on the trait with the lowest perception.

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience.

The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted studies representing a wide range of treatments and levels of eating quality that included more than 1,500 beef samples and 1,800 consumers were compiled and analyzed for this study. Results of a multivariate regression indicated that tenderness, flavor, and juiciness accounted for 43.4%, 49.4%, and 7.4%, respectively, of overall palatability (P < 0.05; R 2 > 0.99). Additionally, the odds of a steak being rated unacceptable overall when tenderness, juiciness, or flavor were rated unacceptable were 2.2 to 1 (69%), 1.9 to 1 (66%), and 3.3 to 1 (77%), respectively. This indicated overall palatability was 7.2, 6.5, and 12.3 times more likely to be rated unacceptable if tenderness, juiciness, or flavor, respectively, was also rated unacceptable. Additionally, the percentage of samples rated acceptable for each palatability trait increased (P < 0.05) as quality grade increased. More than 88% of USDA Prime samples were rated acceptable for each palatability trait, whereas only 74.8-77.3% of USDA Select samples were rated acceptable for each palatability trait. Marbling score accounted for 14-16% of the variation (P < 0.01) in consumer palatability scores for each trait and intramuscular fat percentage accounted for 17-21% of the variation in each trait (P < 0.01). Logistic equation models for the predicted probability of an acceptable rating for each palatability trait based on intramuscular fat percentage accounted for only a minimal amount of variation (P < 0.01; R 2 ≤ 0.09). Results of this study indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They provide evidence that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent upon the acceptance of all three traits: tenderness, juiciness, and flavor.

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.

Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained. Denaturation, aggregation, and degradation of myofibrillar, sarcoplasmic and connective tissue proteins occur depending on the combination of time and temperature during the heat treatment. The protein changes, especially in relation to collagen denaturation, along with proteolytic activity, have often been regarded to be the main contributors to the increased meat tenderness. The mechanisms involved and the possible contribution of other factors are reviewed and discussed.

Effects of aging treatment and freezing/thawing methods on the quality attributes of beef from Limousin×Holstein-Friesian and Hereford×Holstein-Friesian crossbreeds.

The objective was to investigate combined effects of aging-, freezing-, thawing- treatments on the water-holding capacity, Warner-Bratzler shear force (WBSF) and sensory properties of beef. Semitendinosus muscles from two crossbreeds were analysed. Carcasses were conventionally aged (4days post mortem), muscles were separated and divided into samples. Part of the samples were frozen without wet-aging and the others were wet-aged for 3 or 6days (and then also frozen). Two freezing methods (conventional and cryogenic) and two thawing methods (at 4°C and 20°C) were applied. Stepwise conventional/wet-aging just as thawing at 20°C, decreased the WBSF (P<0.05) and increased the scores for tenderness (P<0.05). Moreover, wet-aging for 3days gave an equal effect on tenderness (P>0.05) as the 6-days period. Meat from Hereford-crosses scored significantly higher for juiciness, compared with Limousin-crosses. These tips may be applied in the meat industry to reduce time of aging process and ensure a consistent high quality of frozen beef.

Meat quality attributes of Agile Wallabies.

Meat quality traits of Agile Wallaby (Macropus agilis) M. longissimus (loin) and M. semimembranosus (topside) were investigated. Both muscles exhibited a relatively high pH (>5.7) and dark colour (L*-, a*-, and b*-values). Aging the loins from 2 to 21days p.m. had a significant effect on shear force. However, the results regarding shear force, myofibrillar fragmentation index (MFI) and degradation of desmin and troponin-T suggested that the aging response largely occurred within 2days p.m. Suspension of carcasses from one leg resulted in a side effect on shear force of the loin at 2 and 7days p.m., but not on sarcomere length or MFI. Topsides from the free hanging leg exhibited lower shear force values (33 vs 42N) and greater sarcomere lengths (2.51 vs 1.84µM). Tenderness, juiciness, flavour and overall liking were higher for loins than topsides. Sensory scores for the loin and topside were slightly lower and similar, respectively, to those reported for lamb.

Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems.

Bull beef production is traditionally based on high concentrate rations fed indoors. Inclusion of grazed grass, which is generally a cheaper feed, would decrease the cost of bull beef production, but may affect beef quality. Accordingly, the organoleptic quality and composition of beef from continental-sired suckler bulls (n=126) assigned to either ad libitum concentrates to slaughter (C), grass silage (GS) ad libitum for 120 days followed by C (GSC) or GS followed by 100 days at pasture and then C (GSPC) and slaughtered at target carcass weights (CW) of 360, 410 or 460 kg was examined. Tenderness, flavour liking and overall liking were lower (P<0.05) for GSPC than for C and GSC. Intramuscular fat content and soluble collagen proportion were lower (P<0.05) for GSPC than GSC which was lower (P<0.05) than C. Soluble collagen proportion was lower (P<0.05) for 460 kg than 410 kg CW, which was lower (P<0.05) than 360 kg CW. Inclusion of a grazing period decreased the ratings of tenderness, flavour liking and overall liking, but age of the bulls at slaughter had no clear influence on sensory characteristics.