Other Food Science Commons^™

The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith

All Theses

Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.

The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …

Inosine 5’- Monophosphate Derived Umami Flavor Intensity Of Beef Determination By Electrochemistry And Chromatography, Kezia Virellia To

Theses and Dissertations

The umami sensation contributes to beef flavor and acceptability. Inosine 5’- monophosphate (IMP) was the most abundant nucleotide in meat known to impart umami taste which thus far had been overlooked in meat flavor studies. The objectives of this study were to determine the umami taste threshold of inosine 5'-monophosphate (IMP), the effects of spiking IMP on the sensory descriptive attributes of various USDA graded beef strip steaks, and to differentiate beef by IMP content using electrochemistry. USDA Prime, Choice, and Select steaks were spiked with 0.3 and 0.6 mM IMP and analyzed chemically and organoleptically. Liquid chromatography-mass spectrometry and …

Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard

Capstones

Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …

Effects Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung, Rosalee S. Hellberg

Food Science Faculty Articles and Research

The presence of <1% of an undeclared species in ground meat is generally thought to be indicative of cross-contamination as opposed to intentional mislabeling; however, this has not been experimentally tested. The objective of this study was to quantify the effects of poor sanitation on the cross-contamination of animal species in ground meat products, with the example of undeclared pork in ground beef. Cross-contamination was quantified using real-time polymerase chain reaction (PCR). Three different sanitation treatments were tested with a commercial grinder (“no cleaning”, “partial cleaning”, or “complete cleaning”) in between grinding of pork and beef samples (13.6 kg each). A 100-g sample was collected for each 0.91 kg (2 lb) of beef processed with the grinder and each sanitation treatment was tested twice. For the “no cleaning” treatment, the first 100-g sample of ground beef run through the grinder contained 24.42 ± 10.41% pork, while subsequent samples (n = 14) contained <0.2% pork. With “partial cleaning,” the first sample of ground beef contained 4.60 ± 0.3% pork and subsequent samples contained <0.2% pork. Pork was not detected in ground beef following “complete cleaning.” These results indicate that incomplete cleaning of grinding equipment leads to species cross-contamination at levels of <1% in most cases. Proper sanitation procedures must be followed when grinding multiple species in order to prevent cross-contamination and product mislabeling.

Prediction And Evaluation Of Breast Myopathy, Barbara De Almeida Mallmann

Graduate Theses and Dissertations

Broiler breast myopathies, including woody breast, white striping, and spaghetti breast, negatively impact the industry. Therefore, evaluation, prediction, and frequency of these muscle abnormalities on modern birds are important for decision making. Modern broilers are not highly active and often sit with the breast of the bird resting on the floor. Therefore, the first experiment was to promote bird movement and explore the impact on the breast myopathies. The movement was stimulated by human interaction (walking through pen) and higher light intensity so that birds walked around the pen more often throughout the day. The control group had normal low …

Consumer Perceptions Of Labeling Claims On Poultry Products, Sarah Townley

Agricultural Education, Communications and Technology Undergraduate Honors Theses

An increasing number of consumers wants more knowledge of how the food they eat is produced, and specifically, how animals used in the production of their food are raised. One method consumers use to become more aware of production practices behind the food they purchase and consume is simply reading food labels. Labeling claims can be defined as textual, pictorial, graphic, or symbolic representation that either explicitly states or implies that a food product has a specific set of properties supported by a certification process. The purpose of this study is to gather data regarding consumer knowledge and understanding of …

Identification Of Shark Species In Commercial Products Using Dna Barcoding, Rosalee S. Hellberg, Rachel B. Isaacs, Eduardo L. Hernandez

Food Science Faculty Articles and Research

Sharks are harvested globally and sold in a variety of commercial products. However, they are particularly vulnerable to overfishing and many species are considered protected or endangered. The objective of this study was to identify species in various commercial shark products and to assess the effectiveness of three different DNA barcoding primer sets. Thirty-five products were collected for this study, including fillets, jerky, soup, and cartilage pills. DNA barcoding of these products was undertaken using two full-length primer sets and one mini-barcode primer set within the cytochrome c oxidase subunit (COI) gene. Successfully sequenced samples were then analyzed and identified …

Interactions Between Mushroom Powder, Sodium Chloride, And Bovine Proteins And Their Effects On Lipid Oxidation Products And Consumer Acceptability, Natalie Tom, Hatouf Ahmed Alnoumani, Lilian Were

Food Science Faculty Articles and Research

The antioxidant capacity of dried Agaricus bisporus mushrooms (DAB) in beef has previously been assessed. However, interactions between lipid oxidation products, mushroom polyphenols, and bovine proteins present in beef to explain the mushroom's antioxidative effect, has not been determined. Oven-dried or lyophilized DAB with and without 15 g NaCl/kg beef (1.5%) or 20 g NaCl/kg beef (2%) were added to sarcoplasmic protein homogenates from top round beef. Malondialdehyde and volatile aldehyde binding to sarcoplasmic protein (SP) were monitored. Oven dried had 64% higher total phenolic compared to lyophilized DAB, leading to ∼50% lower malondialdehyde content in beef with oven …

Radical Social Ecology As Deep Pragmatism: A Call To The Abolition Of Systemic Dissonance And The Minimization Of Entropic Chaos, Arielle Brender

Student Theses 2015-Present

This paper aims to shed light on the dissonance caused by the superimposition of Dominant Human Systems on Natural Systems. I highlight the synthetic nature of Dominant Human Systems as egoic and linguistic phenomenon manufactured by a mere portion of the human population, which renders them inherently oppressive unto peoples and landscapes whose wisdom were barred from the design process. In pursuing a radical pragmatic approach to mending the simultaneous oppression and destruction of the human being and the earth, I highlight the necessity of minimizing entropic chaos caused by excess energy expenditure, an essential feature of systems that aim …

Identification Of Meat And Poultry Species In Food Products Using Dna Barcoding, Rosalee S. Hellberg, Brenda C. Hernandez, Eduardo L. Hernandez

Food Science Faculty Articles and Research

DNA barcoding is a promising method for the sequencing-based identification of meat and poultry species in food products. However, DNA degradation during processing may limit recovery of the full-length DNA barcode from these foods. The objective of this study was to investigate the ability of DNA barcoding to identify species in meat and poultry products and to compare the results of full-length barcoding (658 bp) and mini-barcoding (127 bp). Sixty meat and poultry products were collected for this study, including deli meats, ground meats, dried meats, and canned meats. Each sample underwent full and mini-barcoding of the cytochrome c oxidase …

Assessing Georgia Consumer Attitudes And Beliefs About Locally Or Regionally Produced Livestock And Products, Jannette R. Bartlett, Reem I. Omer, Akua Adu-Gyamfi, David Nii O. Tackie, Francisca A. Quarcoo, Bridget J. Perry

Professional Agricultural Workers Journal

Abstract

Interest in local and regional food production has been growing in the last few years. The study, therefore, assessed consumer attitudes and beliefs regarding local or regional livestock products. Data were obtained from a convenience sample of 384 participants from several counties of Georgia, and were analyzed by descriptive statistics, including chi-square tests. A majority of respondents thought using chemicals and additives in locally or regionally produced beef or goat meat was a serious or somewhat serious hazard. Consequently, many were willing to pay more for meat certified as locally or regionally produced. Furthermore, a majority agreed or strongly …

Comparison Of Real-Time Pcr And Elisa-Based Methods For The Detection Of Beef And Pork In Processed Meat Products, Adam T. Perestam, Kayleigh K. Fujisaki, Omar Nava, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Two commonly used methodologies for species detection within processed meat products are real-time polymerase chain reaction (PCR), a DNA-based method, and enzyme-linked immunosorbent assay (ELISA), a protein-based method. In this study, a real-time PCR assay was compared to a commercial ELISA kit based on sensitivity, specificity, agreement among duplicate samples, cost, time, and ease of use. Fifteen reference samples containing known percentages (0.1–99.9%, w/w) of pork and beef were analyzed in duplicate using both methods. Thirty commercial products, including sausages, pet treats, and canned meats, were also tested in duplicate with each method. Reference sample analysis showed real-time PCR was …

Use Of The Mitochondrial Control Region As A Potential Dna Mini-Barcoding Target For The Identification Of Canned Tuna Species, Jacquelyn K. Mitchell, Rosalee S. Hellberg

Food Science Faculty Articles and Research

In this study, a DNA mini-barcoding methodology was developed for the differentiation of species commonly found in canned tuna. Primers were designed to target a 236-base pair (bp) fragment of the mitochondrial control region (CR) and a 179-bp fragment of the first internal transcribed spacer region (ITS1). Phylogenetic analysis revealed the ability to differentiate 13 tuna species on the basis of the CR mini-barcode, except in a few cases of species introgression. Supplementary use of ITS1 allowed for differentiation of introgressed Atlantic bluefin tuna (Thunnus thynnus) and albacore tuna (Thunnus alalunga), while differentiation of introgressed Atlantic …

Identification Of Species In Ground Meat Products Sold On The U.S. Commercial Market Using Dna-Based Methods, Dawn Kane, Rosalee S. Hellberg

Food Science Faculty Articles and Research

The objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and retail sources, including both supermarkets and specialty meat retailers. DNA was extracted from each sample in duplicate and tested using DNA barcoding of the cytochrome c oxidase I (COI) gene. The resulting sequences were identified at the species level using the Barcode of Life Database (BOLD). Any samples that failed DNA barcoding went through repeat extraction and sequencing, and due to the possibility of a …

Dna Barcoding Reveals Mislabeling Of Game Meat Species On The U.S. Commercial Market, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Game meats represent a valuable specialty market in the United States that has high economic incentives associated with mislabeling. However, there is limited information on this topic. The purpose of this study was to conduct a market survey of game meats sold within the United States and identify instances of mislabeling using DNA barcoding. Products were also examined for the presence of threatened or endangered species. Fifty-four samples of whole-cut game meats were collected from online distributors in the United States and sequenced across a 658 base-pair region of the cytochrome c oxidase subunit I (COI) gene. The resulting DNA …

Antioxidant Effect Of Spent, Ground, And Lyophilized Brew From Roasted Coffee In Frozen Cooked Pork Patties, Katrina Maryse Malixi Jully, Criselda Toto, Lilian Were

Food Science Faculty Articles and Research

The ability of light and dark roasted coffee (1 g/kg) in varying application forms (spent ground [SCG], whole ground [WGC], or lyophilized brew [LBC]) to inhibit lipid and protein oxidation in cooked pork patties stored at −18 °C was monitored over 3 months. Malondialdehyde (MDA) for the negative control (NC) increased from 0.31 to 1.11 mg MDA/kg pork over 3 months, while pork with coffee or rosemary oleoresin had lower values at month 3 (0.054–0.40 mg MDA/kg pork). The NC had the highest values for hexanal, octanal, and nonanal (2.59, 0.10, and 0.13 mg/kg pork, respectively), while light and dark …

A Prototype On-Line Aotf Hyperspectral Image Acquisition System For Tenderness Assessment Of Beef Carcasses, Govindarajan Konda Naganathan, Kim Cluff, Ashok Samal, Chris Calkins, David D. Jones, Carol Lorenzen, Jeyamkondan Subbiah

Department of Food Science and Technology: Faculty Publications

A prototype on-line acousto-optic tunable filter (AOTF)-based hyperspectral image acquisition system (λ = 450– 900 nm) was developed for tenderness assessment of beef carcasses. Hyperspectral images of ribeye muscle on stationary hanging beef carcasses (n = 338) at 2-day postmortem were acquired in commercial beef slaughter or packing plants. After image acquisition, a strip steak was cut from each carcass, vacuum packaged, aged for 14 days, cooked, and slice shear force tenderness scores were collected by an independent lab. Beef hyperspectral images were mosaicked together and principal component (PC) analysis was conducted to reduce the spectral dimension. Six different textural …

Identification Of Species In Ground Meat Products Sold On The U.S. Commercial Market Using Dna-Based Methods, Dawn Kane

Food Science (MS) Theses

Mislabeling of ground meat products is a form of food fraud that can lead to economic deception and interfere with dietary restrictions related to allergens or religious beliefs. In various parts of the world, including Ireland, Mexico and Turkey, high levels of meat mislabeling have been reported between 2000-2015. However, there is currently a lack of information regarding this practice in the United States. Therefore, the objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and …

Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay, Tara A. Okuma, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Product mislabeling, adulteration, and substitution are increasing concerns in highly processed foods, including pet foods. Although regulations exist for pet foods, there is currently a lack of information on the prevalence of pet food mislabeling. The objective of this study was to perform a market survey of pet foods and pet treats marketed for domestic canines and felines to identify meat species present as well as any instances of mislabeling. Fifty-two commercial products were collected from online and retail sources. DNA was extracted from each product in duplicate and tested for the presence of eight meat species (bovine, caprine, ovine, …

Letter From The Dean, Lalit Verma

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

The Pesticide Residue Problem In Beef Cattle : Success With Contaminated Power Poles In South Coastal Areas, Bob Mitchell

Journal of the Department of Agriculture, Western Australia, Series 4

Western Australian beef producers faced a major crisis in 1987 because of organochlorine pesticide residues in some Australian beef cattle. We had to react quickly to find the sources of these residues and to keep contaminated cattle out of our abattoirs. Trace-backs led to 269 Western Australian properties in quarantine by the end of 1987. About 85 per cent of quarantined properties had cattle contaminated with pesticide residues from 'broadacre' sources, especially from potato and other horticultural crops. Another 10 per cent of properties were in quarantine because of contamination from basal treatment of timber power poles