Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation.

This study evaluated whether different colour intensities of ribeye steaks from dark-cutting (B4 grade) beef carcasses (Dark-B4DK/Moderate-B4MD) were similar in appearance and eating quality to steaks from normal (N) carcasses of lower marbling grades (AA or A) as assessed by consumers. The B4MDAAA and B4DK/MDAA had similar raw appearance and eating quality to N carcasses with a one quality downgrade for marbling (P > 0.1), potentially supporting a B4MDAAA and B4DK/MDAA re-class to NAA and NA grades, respectively.

Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses.

Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization [BT], pretumbling [PT], and moisture enhancement [ME]), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius [GM], longissimus lumborum [LL], semimembranosus [SM], and biceps femoris [BF]) from youthful and mature beef cattle.

Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives.

Background: Owing to recent changes in consumer eating behaviours as well as potential cost savings for processors, pulse ingredients are finding more application in the meat processing industry. In this study, pea ingredients (pea fibre, FB; pea starch, ST; pea flour, PF) and chickpea flour (CF) were used, at 4% addition level, as fat replacers in low-fat breakfast sausages. The impact of these substitutions on processing and sensory characteristics of breakfast sausage was evaluated.

The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages.

Given the more recent interest in its flavour enhancing potential, the effects of the addition of glucosamine or glucosamine caramel on both technological and consumer acceptability of regular and reduced salt breakfast sausages were studied. A 2 × 3 complete factorial design was used with salt level (regular salt, RS (1.1%) and low salt, LS (0.

Use of native pea starches as an alternative to modified corn starch in low-fat bologna.

In an attempt to explore alternative ingredients that satisfy emerging consumers demand for clean label products, we investigated the impact of pea starches on functional properties, textural and eating quality of low-fat (LF) bologna. LF bologna processed without binder (control) was compared to formulations supplemented with modified corn starch (MCS) or one of two pea starches: air classified pea starch (ACPS) and wet extracted pea starch (WEPS). Although not as effective as corn starch, addition of pea starches reduced cook loss and improved water holding capacity of LF bologna sausage (P < 0.

Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers.

Beef burgers (22% fat) were formulated to contain 5% of pea starch (PS), pea fibre (PF) or their combinations (PS:PF; 75:25, 50:50, 25:75). Wheat crumb treatment served as control. Incorporation of pea fractions into burgers did not affect (P > .

The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners.

The effects of high pressure processing (HPP; 600MPa for 3min at 8°C) on the quality and shelf life of reduced sodium naturally-cured wieners was studied. HPP did not negatively impact processing characteristics and assisted in extending shelf life of all wiener treatments up to a 12week storage period. At week 8, HPP wieners received higher acceptability scores, indicating HPP can effectively extend the sensory quality of products, including sodium reduced formulations containing natural forms of nitrite.

The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams.

The combined effect of partial salt replacement with modified potassium chloride and high pressure processing (600 MPa for 3 min at 8°C) on the quality and shelf life of naturally-cured restructured hams was investigated over a 12 week storage period. Instrumental, microbiological and consumer acceptability testing was performed. A partial salt substitution with modified potassium chloride adversely affected textural and water binding characteristics of hams and led to a decrease in the consumer acceptance compared to regular salt hams.

Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef.

The effect of hot water treatment of beef trimmings on the processing characteristics, shelf-life and consumer acceptability of ground beef was evaluated. Hot water treatment (85°C for 40s) substantially enhanced the microbial quality of trimmings during refrigerated storage and this was independent of the fat level of the trimmings. Treatment had no effect on the oxidative stability of trimmings stored up to 7days, ground beef displayed in a retail cabinet for up to 3days, and had minimal effect on textural properties.

The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.

Background: Producing high-quality processed meats that contain reduced amounts of sodium chloride is a major challenge facing industry owing to the importance of sodium chloride toward the functional, microbial stability and sensory properties of these products. In order to create reduced sodium alternatives, a number of commercial salt replacers and flavor enhancers have entered the market; however, their ability to be applied in processed meats requires investigation. In this study, two salt replacers (Ocean's Flavor - OF45, OF60) and one flavor enhancer (Fonterra™ Savoury Powder - SP) were evaluated for their ability to effectively reduce sodium while maintaining the functional and sensory properties of turkey sausages.

The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.

Two salt replacers (Ocean's Flavor - OF45, OF60) and one flavor enhancer [Fonterra™ 'Savoury Powder' (SP)] were evaluated for their ability to effectively reduce sodium, while maintaining the functional and sensory properties of restructured hams. Product functionality and safety were assessed using instrumental measures (yield, purge, pH, expressible moisture, proximate composition, sodium content, color, texture) and microbiological assessment. Sensory attributes were evaluated using consumer sensory panelists.

Physicochemical and functional properties of gelatins extracted from turkey and chicken heads.

Gelatins were prepared from chicken and turkey heads in a series of batch extractions at 2 different temperatures (50 and 60°C), and their composition and functional properties were evaluated. Gelatin yield from chicken and turkey heads was 52.29 and 62.

Evaluation of poultry protein isolate as a food ingredient: physicochemical properties and sensory characteristics of marinated chicken breasts.

The possibilities of replacing soy protein isolate (SPI) and reducing the amount of phosphate in marinated chicken breasts using poultry protein isolate (PPI) were investigated. PPI, prepared from mechanically separated turkey meat through the pH-shift technology, was used as a marinade ingredient for chicken breasts at 2 different concentrations (1.0% and 1.

Evaluation of poultry protein isolate as a food ingredient: physicochemical characteristics of low-fat turkey bologna.

Evaluation of poultry protein isolate (PPI) as a food ingredient was carried out by substituting nonmeat ingredients such as soy protein isolate (SPI) or meat protein in turkey bologna. Two concentrations (1.5 and 2% dry weight basis) of PPI prepared from mechanically separated turkey meat were used in this study.

Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef.

The study was undertaken to investigate the impact of the combined effect of blade tenderization and canola oil emulsion injection on processing yield and eating quality-related parameters of selected loin and hip muscles (longissimus lumborum, LL, biceps femoris, BF and semimembranosus, SM) from over thirty month (OTM) cattle. Canola oil emulsion injection significantly reduced shear force, increased sensory scores for juiciness and tenderness, and made connective tissue less perceptible. Targeted levels of omega-3 fatty acids can be achieved by the inclusion of canola oil containing marinades/emulsions at levels sufficient to retain omega-3 fatty acids in cooked product.

Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey bologna.

Unlabelled: The potential of using poultry protein isolate (PPI) as a food ingredient to substitute either soy protein isolate (SPI) or meat protein in turkey bologna was investigated. PPI was prepared from mechanically separated turkey meat using pH-shift technology and the prepared PPI was added to turkey bologna at 2 different concentrations (1.5% and 2% dry weight basis).

Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.).

Background: Chickpea (Cicer arietinum L.) seeds are a good source of protein that has potential applications in new product formulation and fortification. The main objectives of this study were to analyse the physicochemical, thermal and functional properties of chickpea protein isolates (CPIs) and compare them with those of soy (SPI) and pea (PPI) protein isolates.

Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks.

The individual and combined effects of moisture enhancement with a salt/phosphate solution (ME), blade tenderization (BT), and enzyme injection with proteinases derived from Aspergillus oryzae or Bacillus subtilis on cooking properties, Warner-Bratzler shear force (WBSF), and sensory characteristics of beef semimembranosus were investigated. ME significantly (P < 0.01) reduced WBSF and increased (P < 0.

Extraction, isolation and analysis of chondroitin sulfate glycosaminoglycans.

Glycosaminoglycans (GAGs) including chondroitin sulfate (CS) and chondroitin sulfate/dermatan sulfate (CS/DS) copolymers are anionic straight chain polysaccharides. They are galactosamine containing GAGs (galactosaminoglycans) having wide range of applications in pharmaceutical, cosmetic and food industries. This article reviews techniques to isolate and characterize these galactosaminoglycans from animal and poultry tissues.

Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle.

The combined effect of blade tenderization (BT), moisture enhancement and enzymatic tenderization on drip loss, cook loss, Warner-Bratzler shear force (WBSF) and sensory characteristics of beef semitendinosus (ST) steaks from cattle under 30 months of age was investigated. Injection with phosphate/chloride solution improved tenderness and juiciness of ST muscles (P<0.01).

Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate.

Effects of salt/phosphate injection level (112% or 125% pump), salt level (0.5% or 1.5% salt), and freezing/thawing on hydration characteristics, quality, and consumer acceptance of beef semitendinosus were investigated.

Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts.

The combined effect of blade tenderization (TD,NTD), pre-massaging (0 and 30min), moisture enhancement and post-injection tumbling (2h) on the chemical, binding and textural characteristics of pre-cooked roasts made from beef top round was investigated. Properties of the beef roasts were determined by measuring processing (i.e.

Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef.

The combined effect of blade tenderization (T, NT) and tumbling time (0, 2, 16 h) on quality characteristics of cooked beef roasts processed with 20 or 40% injection level was investigated. Properties of the beef roasts were determined by measuring processing and textural characteristics (shear force, texture profile analysis). Extended tumbling (to 16 h) favorably affected hydration properties and thermal stability, yielding lower cooking loss and purge and higher WHC for beef roasts.

The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls.

The combined influence of quantity and timing of water/sodium chloride/phosphate addition on quality characteristics of beef rolls processed with 25 or 50% brine level was investigated. Properties of beef rolls were determined by measuring hydration and textural characteristics. The higher level of brine addition (50%) had detrimental effects on product water binding and textural characteristics.

Binding and textural properties of beef gels processed with κ-carrageenan, egg albumin and microbial transglutaminase.

The combined influence of κ-carrageenan (κ-CGN, 0.5%) and egg albumin (EA, 2%) on quality characteristics of beef gels processed without or with 0.5% microbial transglutaminase (MTG) was investigated.