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From Oxidation to Flavor: Assessing ...

Van Buren, Jessie Barbara,

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From Oxidation to Flavor: Assessing the Impacts on Meat Quality and Consumer Perceptions /

Record Type:	Electronic resources : Monograph/item
Title/Author:	From Oxidation to Flavor: Assessing the Impacts on Meat Quality and Consumer Perceptions // Jessie Barbara Van Buren.
Author:	Van Buren, Jessie Barbara,
Description:	1 electronic resource (98 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 86-11, Section: B.
Contained By:	Dissertations Abstracts International86-11B.
Subject:	Animal sciences. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31842812
ISBN:	9798315748540

From Oxidation to Flavor: Assessing the Impacts on Meat Quality and Consumer Perceptions /
Van Buren, Jessie Barbara,

From Oxidation to Flavor: Assessing the Impacts on Meat Quality and Consumer Perceptions /Jessie Barbara Van Buren. - 1 electronic resource (98 pages)

Source: Dissertations Abstracts International, Volume: 86-11, Section: B.

Improving the shelf-life of meat and evaluating consumer perceptions are important for the future of the meat industry. The objectives of this research were to: 1) evaluate the effects of topically applying combinations of acerola cherry powder and rosemary extract on the shelf-life of frozen-thawed bone-in beef short rib and chuck roll steaks, 2) evaluate meat consumption in livestock exhibitors and youth acceptability of different proteins, and 3) optimize mustard extract addition to improve yields and minimize the warmed-over flavor in precooked beef patties. Chuck rolls (N = 9) and bone-in short ribs (N = 18) were aged, frozen, and thawed prior to steak fabrication. Steaks were left untreated (control) or sprayed topically with acerola cherry powder (A), rosemary extract (R), or a combination (M1, M2, M3, M4) and displayed for 4 days. M2- and M4-treated chuck roll steaks had improved redness (P = 0.008), and all antioxidant-treated steaks had less lipid oxidation (P = 0.021). Bone marrow treated with R, M3, and M4 also had improved redness (P = 0.014). Topical antioxidants improve the redness and delay the oxidation of frozen-thawed beef.Youth (N = 71) were served lamb, beef, and goat, and asked to identify the species, likeness of the sample, and willingness to eat again. Nearly all participants had eaten beef, chicken, and pork previously, but only 46% had consumed lamb and 27% goat. Youth were unable to distinguish between the proteins (P = 0.080). Due to the blind sampling, youth expanded their palate and enjoyed new protein sources.Water binders [potato extract (P), mustard extract (M1, M2, M3), no binder (C)] were included in beef patties (N = 30) that were cooked, frozen (9 months), and reheated. Patties containing P and M2 had the highest yields (P < 0.001). P patties were juicier (P < 0.001) but had a softer texture (P < 0.001). Patties containing mustard or potato extract had less lipid oxidation following frozen storage and reheating (P < 0.001), and M1 and P treated patties had less oxidized flavor (P < 0.001). By improving yields and delaying oxidation, consumers have an improved eating experience.

English

ISBN: 9798315748540Subjects--Topical Terms:

3174829
Animal sciences.
Subjects--Index Terms:

Antioxidants

From Oxidation to Flavor: Assessing the Impacts on Meat Quality and Consumer Perceptions /
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520 $a Improving the shelf-life of meat and evaluating consumer perceptions are important for the future of the meat industry. The objectives of this research were to: 1) evaluate the effects of topically applying combinations of acerola cherry powder and rosemary extract on the shelf-life of frozen-thawed bone-in beef short rib and chuck roll steaks, 2) evaluate meat consumption in livestock exhibitors and youth acceptability of different proteins, and 3) optimize mustard extract addition to improve yields and minimize the warmed-over flavor in precooked beef patties. Chuck rolls (N = 9) and bone-in short ribs (N = 18) were aged, frozen, and thawed prior to steak fabrication. Steaks were left untreated (control) or sprayed topically with acerola cherry powder (A), rosemary extract (R), or a combination (M1, M2, M3, M4) and displayed for 4 days. M2- and M4-treated chuck roll steaks had improved redness (P = 0.008), and all antioxidant-treated steaks had less lipid oxidation (P = 0.021). Bone marrow treated with R, M3, and M4 also had improved redness (P = 0.014). Topical antioxidants improve the redness and delay the oxidation of frozen-thawed beef.Youth (N = 71) were served lamb, beef, and goat, and asked to identify the species, likeness of the sample, and willingness to eat again. Nearly all participants had eaten beef, chicken, and pork previously, but only 46% had consumed lamb and 27% goat. Youth were unable to distinguish between the proteins (P = 0.080). Due to the blind sampling, youth expanded their palate and enjoyed new protein sources.Water binders [potato extract (P), mustard extract (M1, M2, M3), no binder (C)] were included in beef patties (N = 30) that were cooked, frozen (9 months), and reheated. Patties containing P and M2 had the highest yields (P < 0.001). P patties were juicier (P < 0.001) but had a softer texture (P < 0.001). Patties containing mustard or potato extract had less lipid oxidation following frozen storage and reheating (P < 0.001), and M1 and P treated patties had less oxidized flavor (P < 0.001). By improving yields and delaying oxidation, consumers have an improved eating experience.
546 $a English
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650 4 $a Animal sciences. $3 3174829
650 4 $a Food science. $3 3173303
650 4 $a Biochemistry. $3 518028
653 $a Antioxidants
653 $a Meat consumption
653 $a Shelf-life
653 $a Water binders
653 $a Youth consumption
690 $a 0475
690 $a 0487
690 $a 0359
710 2 $a University of Idaho. $b Animal, Vet & Food Sciences. $e degree granting institution. $3 3826200
720 1 $a Colle, Michael $e degree supervisor.
773 0 $t Dissertations Abstracts International $g 86-11B.
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