The present study examines the online realization of pragmatic meaning using event-related potentials (ERPs). Participants read sentences including the English quantifier some, which has both a semantic meaning (at least one) and a pragmatic meaning (not all). Unlike previous ERP studies of this phenomenon, sentences in the current study were evaluated not in terms of their truth with respect to the real world, but in terms of their consistency with a picture presented before the sentence. Sentences (such as "The boy cut some of the steaks in this story") were constructed such that either (1) both the semantic and pragmatic interpretations were true with respect to the preceding picture (when the boy in fact cut some but not all of the steaks); (2) neither interpretation was true (when the boy in fact cut none of the steaks); or (3) the semantic interpretation was true but the pragmatic interpretation false (when the boy in fact cut all of the steaks). ERPs at the object word, which determined whether the sentence was consistent with the story, showed the largest N400 effect for objects that made the sentence false, whereas they showed an intermediate effect for objects that made the sentence false under the pragmatic interpretation but true under the semantic interpretation. The results suggest that this pragmatic aspect of meaning is computed online and integrated into the sentence model rapidly enough to influence comprehension of later words.
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http://dx.doi.org/10.1016/j.neulet.2012.11.044 | DOI Listing |
Meat Sci
November 2024
Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, SP 13418-900, Brazil. Electronic address:
The objective of this exploratory study was to assess the changes on lipidome and metabolome profiling of Longissimus lumborum bull muscle with different ultimate pH (pHu) and aging periods. The bull muscles classified as normal, intermediate, or high pHu were collected from a Brazilian commercial slaughterhouse, cut into steaks, individually vacuum-packaged, and aged for 3 days (3-d) or 21 days (21-d) at 2 °C. Muscle extracts were analyzed for the profiles of both lipids, by mass spectrometry (via direct flow-injection), and metabolites, by nuclear magnetic resonance, with downstream multivariate data analysis.
View Article and Find Full Text PDFMeat Sci
August 2024
Department of Food Science & Technology, University of Georgia, Griffin, GA 30223-1797, United States of America.
Millennials have been shown to have distinctly different behaviors; however, factors affecting their liking of beef, pork and chicken has not been fully elucidated. As millennials are current and future animal protein consumers, the question of if they have different drivers of liking for beef, pork, and chicken has not been answered. Top loin steaks cooked to 58.
View Article and Find Full Text PDFMeat Sci
July 2024
Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada. Electronic address:
This study investigated the effects of a novel steak fabrication method, involving removal of both subcutaneous and intermuscular fats between the longissimus thoracis (LT) and spinalis dorsi (SD) muscles before cooking, on beef ribeye steak palatability and calorie content. Canada AA (n = 10) and AAA (n = 10) ribeyes were fabricated into steaks either with (fat-on) or without (fat-off) subcutaneous and intermuscular fats. Fat-on steaks had shorter cooking times and lower cooking losses than fat-off steaks (P < 0.
View Article and Find Full Text PDFFoods
March 2024
Department of Animal Science, South Dakota State University, Brookings, SD 57007, USA.
The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296-341 kg), middleweight (MW; 386-432 kg), or heavyweight (HW; 466-524 kg) carcasses with USDA Choice (LC) or USDA Select (SEL) quality grades were used in this study.
View Article and Find Full Text PDFJ Anim Sci
January 2023
School of Animal and Comparative Biomedical Sciences, University of Arizona, Tucson, AZ 85721, USA.
Carcasses (n = 115) from steers resulting from the mating of four Limousin × Angus sires heterozygous for the F94L myostatin mutation to Jersey, Jersey × Holstein, and Holstein dams were utilized to evaluate the effects of one copy of the F94L allele on strip loin dimensionality, Warner-Bratzler shear force and slice shear force, and sensory panel ratings. In phase I of a two-phase study, 57 carcasses from two sires were utilized to obtain samples of longissimus dorsi (LD), psoas major (PM), gluteus medsius (GM), semitendinosus (ST), serratus ventralis, triceps brachii, and biceps femori muscles, which were vacuum packaged, aged until 10 d postmortem, and frozen. Frozen strip loins were cut into 14, 2.
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