ObjectivesConsumer acceptance of meat is dependent on 3 main factors: tenderness, flavor and juiciness. In 2017, lamb flavor continues to be seen by many American consumers to be unpleasant due to the species specific flavor profile of cooked lamb meat. As animals age and fat levels increase, flavors intensify. Would comparing younger lambs to older lambs, within the same lamb group ( 0.05) were observed between treatments. Twelve mo old lambs had greater total lipid concentrations (P 0.05) between 5 and 12 mo old lamb flavor and off flavor intensities in Gluteus medius and shoulder patty samples.ConclusionUpon reviewing the data, it is speculated that lambs harvested at 12 mo of age possessed greater lamb and off flavor intensities when compared with 5 mo old lambs. Therefore, consumers who desire a milder flavor lamb product should attempt to purchase younger lambs, while consumers who prefer more intense lamb flavor would choose older lamb. However, further investigations are required to prove this.
Abstract The present study used 48 lambs originating from three different locations in the Western United States (16 lambs per location; 8 ewes and 8 wethers per location). Each consisting of similar breed composition (Suffolk cross) that were selected to represent weight by age at harvest treatments: light weight carcasses at 5 mo (LW5, 31.81 ± 1.88 kg), light weight carcasses at 12 mo (LW12, 35.09 ± 4.45 kg), heavy weight carcasses at 12 mo (HW12, 57.89 ± 4.70 kg) with different carcass weight compositions. Older heavy weight lambs (HW12) had greater (P ≤ 0.01) hot carcass weight, ribeye area, backfat and body wall thickness, and yield grade compared with light weight lamb carcasses (LW5 and LW12). The longissimus thoracis longissimus thoracis (LT) from older lamb carcasses (LW12 and HW12) had a greater (P ≤ 0.01) total lipid percentage compared with younger lamb carcasses (LW5). Across harvest weight and age treatments, wether carcasses had greater (P ≤ 0.05) total lipid percentage compared with ewe carcasses. Slice shear force values were greater (P ≤ 0.01) for both the LT and semimembranosus from older lambs (LW12 and HW12) compared with LW5 lambs, with no differences between ewes and wethers. Lamb flavor intensity was greater (P ≤ 0.05) for the LT of LW12 lambs and tended (P = 0.08) to be greater for HW12 lambs, compared with the LT from LW5 lambs. The off-flavor intensity of the LT was greater (P ≤ 0.01) for older lambs (LW12 and HW12) compared with LW5 lambs. Interestingly, the lamb flavor and off-flavor intensity scores of the ground shoulder exhibited a treatment × sex interaction. Lamb flavor intensity of LW12 lamb was greater (P ≤ 0.05) from ewes compared with wethers, whereas wethers had a greater (P ≤ 0.05) lamb flavor intensity compared with ewes for HW12 lambs, and LW12 ewe lambs had a greater (P ≤ 0.05) off-flavor intensity compared with all other treatment × sex treatment combinations. Overall, lambs in the present study possessed a mild lamb flavor, typically with greater lamb flavor and off-flavor intensities for older animals; while slice shear force and LT lipid percentage increased as animal age increased at the time of harvest.
ObjectivesTo determine the time and temperature combination required to improve tenderness in undervalued cuts of beef while maintaining quality attributes; and to understand the biochemical effects of sous vide cooking and how it might be advantageous to tough cuts of meat.Materials and MethodsWhole beef semitendinosus muscles (IMPS #171C) were purchased from 2 beef groups: fed beef (< 30 mo. of age; n = 20) and cow carcasses (> 42 mo. of age; n = 20). Beef muscles were portioned into 6 cm roasts using a template. Roasts were randomly assigned to 1 of 2 cook times: 2 or 8 h at 2 different temperature treatments: 55°C and 70°C. Percent cook loss, objective color (L*a*b*, Minolta), and Warner-Bratzler shear force (WBSF, kg) were analyzed. Purge accumulated in the cook-in bag was saved and analyzed to determine soluble and total protein concentrations. Soluble protein concentrations were determined using a ThermoFisher Scientific BCA assay and total protein concentrations were determined using a Bio- Rad RC DC assay. Data were analyzed with a mixed model in JMP. The LSMeans were compared within an age classification using a Student’s t test and considered significant at P ≤ 0.05.ResultsWBSF values decreased as time increased for roasts representing the cow group when cooked at 55°C (P < 0.0144). However, roasts representing the fed group resulted in a decrease in WBSF values when temperature was increased from 55°C to 70°C (P < 0.002). Lightness values (L*) increased in both groups as time and temperature increased (P < 0.0611); whereas, redness values (a*) significantly decreased across all cooking treatments (P < 0.0145). Additionally, percent cook loss significantly increased as cooking temperature and time increased in both groups (P < 0.0322). Total protein concentrations in the purge significantly decreased as temperature and time increased in both groups (P < 0.0287). Cooking loss could be correlated to the decrease in total protein concentrations. As cooking temperature and time increase the amount of water expelled from the muscle (purge) could increase, resulting in a dilution of protein concentration. Soluble protein concentration in both age groups significantly decreased as cooking temperature and time increased (P < 0.0266).ConclusionThrough the application of sous vide cooking we can improve tenderness in tough cuts of beef, especially undervalued beef cuts originating from cows. To capitalize on value in dealing with cow meat cuts, cooking to an internal degree of doneness of 55°C (rare) for 8+ hours may be the most suitable.
ABSTRACT Patulin 4‐hydroxy‐4H‐furo [3,2‐c] ‐pyran‐2(6H)‐one, a mycotoxin produced by certain Aspergillus and Penicillium species, has been found as a contaminant of apple products. Patulin has resulted in toxicological effects in mice and rats; however, little information is available on the oral toxicity of patulin to primates. In this study, pig‐tail monkeys ( Macaca nemestrina ) were given daily oral doses of patulin for a period of 4 wk. Four groups of two monkeys each were used. One group served as a control and the other groups were given daily dosages of either 5, 50 or 500 μg of patulin per kg of body weight. After 4 wk, the monkeys on 500 μg/kg were given daily dosages of 5 mg/kg for an additional two weeks. To administer appropriate dosages, patulin was dissolved in citric acid buffer and applied to sliced freeze‐dried bananas. Blood samples were taken weekly and hematology, serum protein elec‐trophoresis and levels of serum glutamate‐oxalacetate transaminase, alkaline phosphatase, blood urea nitrogen, cholesterol, protein, glucose, sodium and potassium were determined. No statistically significant changes were observed in these physiological parameters, with the exception of AP, which decreased as patulin dosages increased.
In an effort to improve AOAC Method 966.04, the Sporicidal Activity of Disinfectants Test, selected modifications to the procedure were evaluated in a collaborative study. Method 966.04 is used to generate efficacy data to support the product registration of sporicides and sterilants. The method is a carrier-based test that provides a qualitative measure of product efficacy against spores of Bacillus subtilis and Clostridium sporogenes. The use of garden soil extract and the lack of standard procedures for the enumeration of spores and neutralization of the test chemicals have been considered problematic for many years. The proposed modifications were limited to the B. subtilis and hard surface carrier (porcelain penicylinder) components of the method. The study included the evaluation of a replacement for soil extract nutrient broth and an establishment of a minimum spore titer per carrier, both considered crucial for the improvement and utilization of the method. Additionally, an alternative hard surface material and a neutralization confirmation procedure were evaluated. To determine the equivalence of the proposed alternatives to the standard method, 3 medium/carrier combinations, (1) soil extract nutrient broth/porcelain carrier (current method), (2) nutrient agar amended with 5 microg/mL manganese sulfate/porcelain carrier, and (3) nutrient agar amended with 5 microg/mL manganese sulfate/stainless steel carrier were analyzed for carrier counts, HCI resistance, efficacy, quantitative efficacy, and spore wash-off. The test chemicals used in the study represent 3 chemical classes and are commercially available antimicrobial liquid products: sodium hypochlorite (bleach), glutaraldehyde, and a combination of peracetic acid and hydrogen peroxide. Four laboratories participated in the study. The results of the spore titer per carrier, HCI resistance, efficacy, and wash-off studies demonstrate that amended nutrient agar in conjunction with the porcelain is comparable to the current method, soil extract nutrient broth/porcelain. The nutrient agar method is simple, inexpensive, reproducible, and provides an ample supply of high quality spores. Due to the current use of porcelain carriers for testing C. sporogenes, it is advisable to retain the use of porcelain carriers until stainless steel can be evaluated as a replacement carrier material for Clostridium. The evaluation of stainless steel for Clostridium has been initiated by the Study Director. Study Director recommendations for First Action revisions are provided in a modified method.
ObjectivesTo determine the time and temperature combination required to improve tenderness in undervalued cuts of beef while maintaining quality attributes; and to understand the biochemical effects of sous vide cooking and how it might be advantageous to tough cuts of meat.Materials and MethodsWhole beef semitendinosus muscles (IMPS #171C) were purchased from 2 beef groups: fed beef ( 42 mo. of age; n = 20). Beef muscles were portioned into 6 cm roasts using a template. Roasts were randomly assigned to 1 of 2 cook times: 2 or 8 h at 2 different temperature treatments: 55°C and 70°C. Percent cook loss, objective color (L*a*b*, Minolta), and Warner-Bratzler shear force (WBSF, kg) were analyzed. Purge accumulated in the cook-in bag was saved and analyzed to determine soluble and total protein concentrations. Soluble protein concentrations were determined using a ThermoFisher Scientific BCA assay and total protein concentrations were determined using a Bio- Rad RC DC assay. Data were analyzed with a mixed model in JMP. The LSMeans were compared within an age classification using a Student’s t test and considered significant at P ≤ 0.05.ResultsWBSF values decreased as time increased for roasts representing the cow group when cooked at 55°C (P < 0.0144). However, roasts representing the fed group resulted in a decrease in WBSF values when temperature was increased from 55°C to 70°C (P < 0.002). Lightness values (L*) increased in both groups as time and temperature increased (P < 0.0611); whereas, redness values (a*) significantly decreased across all cooking treatments (P < 0.0145). Additionally, percent cook loss significantly increased as cooking temperature and time increased in both groups (P < 0.0322). Total protein concentrations in the purge significantly decreased as temperature and time increased in both groups (P < 0.0287). Cooking loss could be correlated to the decrease in total protein concentrations. As cooking temperature and time increase the amount of water expelled from the muscle (purge) could increase, resulting in a dilution of protein concentration. Soluble protein concentration in both age groups significantly decreased as cooking temperature and time increased (P < 0.0266).ConclusionThrough the application of sous vide cooking we can improve tenderness in tough cuts of beef, especially undervalued beef cuts originating from cows. To capitalize on value in dealing with cow meat cuts, cooking to an internal degree of doneness of 55°C (rare) for 8+ hours may be the most suitable.
