European conformation and fat scores of bovine carcasses are not good indicators of marbling.

Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading system is the EUROP grid, which is focused on carcass commercial value and production yield rather than eating quality estimation. The aim of this study was to investigate the relationship between marbling and the most common scores for carcass classification in Europe.

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 < .

Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits.

The beef industry is organized around different stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these differing perspectives. Then, various optimization models that might integrate all these expectations are described.

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb.

Background: Lamb diets can alter the fatty acid (FA) profile of muscle and adipose tissue, which may affect the sensory quality and consumer acceptability of the meat. In this study, lambs received one of four pre-slaughter diets: a barley / maize / soya-based concentrate (C), supplemented with a saturated fat source (Megalac®) (SAT), or supplemented with protected linseed oil (PLO); or a by-product (citrus pulp / distillers' grain / soya-based) diet (BPR). Intramuscular FAs and adipose tissue branched-chain FAs were measured and consumer evaluation (hedonic liking and attribute intensity) was undertaken with cooked lamb.

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping.

Background: This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers.

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat.

Animal production factors can affect the sensory quality of lamb meat. The study investigated the effect of diet composition and duration of consumption on the proximate analysis, volatile profile and sensory quality of lamb meat. Ninety-nine male Texel × Scottish Blackface lambs were raised at pasture for 10 months before being assigned in groups of 11 to one of the following treatments: 100% Silage (S) for 36 (S36), 54 (S54) or 72 (S72) days; 50% Silage - 50% Concentrate (SC) for 36 (SC36), 54 (SC54) or 72 (SC72) days; 100% Concentrate (C) for 36 (C36) or 54 (C54) or 72 (C72) days.

Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue.

A rapid microwave-assisted extraction and derivatization of three branched chain fatty acids (BCFA): 4-methyloctanoic acid (MOA), 4-ethyloctanoic acid (EOA) and 4-methylnonanoic acid (MNA) from subcutaneous adipose tissue (SAT) of lamb was developed and validated. Linearity was excellent (R > 0.99), and the limits of detection and quantification (μg/mL) were between 0.

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds.

Unlabelled: The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel × Scottish Blackface (T × SB) lambs. M. longissimus thoracis et lumborum was sampled at slaughter and subjected to volatile analysis by SPME-GC-MS.

Current situation and future prospects for beef production in Europe - A review.

The European Union (EU) is the world's third largest producer of beef. This contributes to the economy, rural development, social life, culture and gastronomy of Europe. The diversity of breeds, animal types (cows, bulls, steers, heifers) and farming systems (intensive, extensive on permanent or temporary pastures, mixed, breeders, feeders, etc) is a strength, and a weakness as the industry is often fragmented and poorly connected.

Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain.

Muscle fatty acid composition and odour-active compounds released during cooking were characterized in lamb chops (Longissimus thoracis et lumborum, n = 48) collected at retail level in northern Spain. Lamb samples were classified in two groups according to their 10 t/11 t-18:1 ratio: ≤1 (10 t-non-shifted, n = 21) and >1 (10 t-shifted, n = 27). Higher n-3 polyunsaturated fatty acid, vaccenic (11 t-18:1) and rumenic acid (9c,11 t-18:2), and iso-branched chain fatty acid contents were found in non-shifted lamb samples while n-6 polyunsaturated fatty acid, internal methyl-branched chain fatty acid, and 10 t-18:1 contents were greater in shifted samples.

Modelling of beef sensory quality for a better prediction of palatability.

Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for consumer dissatisfaction. In Europe, there is still no reliable on-line tool to predict beef quality and deliver consistent quality beef to consumers. Beef quality traits depend in part on the physical and chemical properties of the muscles.

Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat.

The formation of ATP breakdown products in chicken M. pectoralis major post-slaughter is reported. The concentrations of metabolites were followed in chicken breast throughout the carcass processing post-slaughter and during chilled storage.

Comparison of consumer perception and acceptability for steaks cooked to different endpoints: validation of photographic approach.

Photographs have been used to enhance consumer reporting of preference of meat doneness, however, the use of photographs has not been validated for this purpose. This study used standard cooking methods to produce steaks of five different degrees of doneness (rare medium, medium well, well done and very well done) to study the consumer's perception of doneness, from both the external and internal surface of the cooked steak and also from corresponding photographs of each sample. Consumers evaluated each surface of the cooked steaks in relation to doneness for acceptability, 'just about right' and perception of doneness.

Comparing GC-MS, HPLC and ¹H NMR analysis of beef longissimus dorsi tissue extracts to determine the effect of suspension technique and ageing.

Beef longissimus dorsi muscle samples matured over a 21 day period were analysed using three different analytical techniques; (1)H NMR, GC-MS and HPLC. The data from the three experimental techniques were correlated with each other to determine if the results were statistically similar to each other. From our analysis we determined that the metabolites measured using (1)H NMR were statistically similar to the compounds quantified using the chromatography techniques (p<0.

A new approach for the detection of ethylene using silica-supported palladium complexes.

The coordination of olefins to square-planar Pd(II) and Pt(II) complexes containing 2,9-dimethylphenanthroline ( L1) often involves a change of color associated with a change of geometry at the metal center. In order to obtain suitable colorimetric detectors for ethylene gas, a series of new Pd(II) and Pt(II) compounds with a range of 2,9-disubstituted phenanthroline ligands [2,9-di- n-butyl-1,10-phenanthroline ( L2), 2,9-di- s-butyl-1,10-phenanthroline ( L3), 2,9-diphenyl-1,10-phenanthroline ( L4), and 2,9-dimethyl-4,7-diphenyl-1,10-phenanthroline (bathocuproine, L5)] have been prepared and their reactivity toward ethylene investigated both in solution and after depositing the detector compounds on a variety of solid supports. The Pd(II) complex [PdCl 2( L2)] supported on silica undergoes a clear color change upon exposure to ethylene, while remaining stable toward air and water, and forms the basis for new simple colorimetric detectors with potential applications in ethylene pipe-leak detection and the monitoring of fruit ripening.

Key odor impact compounds in three yeast extract pastes.

Three types of yeast extract pastes from two different suppliers were compared. Compounds responsible for the key odors include 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, methional, 1-octen-3-one, dimethyltrisulphide together with a number of pyrazines, thiophenes, and aliphatic compounds. The three types of yeast extract paste differed in the intensity of their main odors and, in particular, those caused by furans, furanthiols, and heterocyclic sulfur compounds.

Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.

Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosine 5'-monophosphate, ribose, ribose-5-phosphate, glucose, and glucose-6-phosphate), ribose appears most important for chicken aroma. An elevated concentration (added or natural) of only 2-4-fold the natural concentration gives an increase in the selected aroma and flavor attributes of cooked chicken meat.

Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle.

Previous studies suggest that differences in concentrations of natural flavor precursors of the Maillard reaction may affect the odor and flavor of cooked chicken meat. To determine whether such differences occur in the purchased product, chickens from a range of commercial sources were analyzed for selected precursors. These analyses demonstrated that variation occurs both between different commercial sources and between individual chickens from the same source.

Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside.

The potential of Raman spectroscopy for the determination of meat quality attributes has been investigated using data from a set of 52 cooked beef samples, which were rated by trained taste panels. The Raman spectra, shear force and cooking loss were measured and PLS used to correlate the attributes with the Raman data. Good correlations and standard errors of prediction were found when the Raman data were used to predict the panels' rating of acceptability of texture (R(2)=0.

Postcolumn derivatization method for determination of reducing and phosphorylated sugars in chicken by high performance liquid chromatography.

A postcolumn derivatization method is described for determination of reducing sugars and phosphorylated reducing sugars from chicken meat and other foods using high-performance liquid chromatography (HPLC). Reducing sugars are extracted with ethanol/water, separated on a Kromasil amine-bonded column by isocratic analysis using acetonitrile/water as the mobile phase, and, after postcolumn reaction with tetrazolium blue, are determined by the resulting absorbance at 550 nm. Phosphorylated sugars are first dephosphorylated using alkaline phosphatase and then determined by the same method.