Browsing by Author "Brooks, J. Chance (TTU)"
Now showing 1 - 6 of 6
- Results Per Page
- Sort Options
Item A research communication brief: Gluten analysis in beef samples collected using a rigorous, nationally representative sampling protocol confirms that grain-finished beef is naturally gluten-free(2017) McNeill, Shalene H.; Cifelli, Amy M.; Roseland, Janet M.; Belk, Keith E.; Woerner, Dale R.; Gehring, Kerri B.; Savell, Jeffrey W.; Brooks, J. Chance (TTU); Thompson, Leslie D. (TTU)Knowing whether or not a food contains gluten is vital for the growing number of individuals with celiac disease and non-celiac gluten sensitivity. Questions have recently been raised about whether beef from conventionally-raised, grain-finished cattle may contain gluten. To date, basic principles of ruminant digestion have been cited in support of the prevailing expert opinion that beef is inherently gluten-free. For this study, gluten analysis was conducted in beef samples collected using a rigorous nationally representative sampling protocol to determine whether gluten was present. The findings of our research uphold the understanding of the principles of gluten digestion in beef cattle and corroborate recommendations that recognize beef as a naturally gluten-free food.Item Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef(2023) Hernandez, Manuel Sebastian (TTU); Woerner, Dale R. (TTU); Brooks, J. Chance (TTU); Legako, Jerrad F. (TTU)The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain grocery stores. Patties were formed and cooked on an enamel-lined cast iron skillet to an internal temperature of 71 °C. A trained descriptive sensory panel evaluated patties for 17 flavor attributes and 4 texture attributes. Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Distinct differences in sensory and volatile profiles were elucidated (p < 0.05). PBMA possessed decreased beef flavor intensity and increased umami, nutty, smokey-charcoal, and musty/earthy flavor compared to GB. Sensory differences corresponded with pyrazine, furan, ketone, alcohol, and aldehyde concentration differences between products. These data support the conclusion that ground beef and PBMA possess different flavor and texture characteristics. Furthermore, the flavor of PBMA varied among available retail brands.Item Evaluation of Beef Steak Flavor Development in Vacuum Rollstock Packaging Under Two Lighting Sources(2022) Barker, Samantha N. (TTU); Legako, Jerrad F. (TTU); Brooks, J. Chance (TTU); Woerner, Dale R. (TTU)The objective of this study was to determine the influence of lighting type and display duration on flavor development in multiple beef muscles. Paired beef top sirloin butts, strip loins, and tenderloins were collected from USDA Low Choice carcasses (Small00 to Small100 marbling score, n = 16). Subprimals were wet aged in the absence of light for 7 d postmortem at 0°C to 4°C before being fabricated into 2.5-cm steaks representing the Gluteus medius, Longissimus lum-borum (LL), and Psoas major. Steaks were packaged individually in vacuum rollstock packaging and assigned to either light-emitting diode (LED) or fluorescent (FLUR) display cases for a display period of 0, 2, 6, or 10 d. All steaks were assigned to either trained descriptive panel analysis (n = 384) or volatile compound analysis (n = 384) and cooked to a medium degree of doneness (71°C). Two-way interactions occurred between lighting type and display duration, showing increased tenderness sooner during display for LED steaks, and lower umami intensity in FLUR steaks after 10 d (P < 0.001). Lighting and muscle type showed more tender LL and Psoas major steaks in LED lighting (P ≤ 0.001). Lighting and display duration interactions also showed increased concentrations of 2,3-butanedione under FLUR light and ethyl benzene under LED display (P ≤ 0.043), whereas lighting and muscle type showed greater concentrations of alcohols and carboxylic acids in LL steaks under LED lighting (P ≤ 0.046). Furthermore, discriminant function analyses were per-formed, suggesting that the most successful retail display period was within 2 to 6 d, with no difference between lighting types (P = 0.212). Overall, these data reveal little differentiation between lighting types, implying that newer LED lighting does not detrimentally influence beef quality when vacuum packaging is utilized.Item Flavor Development of Ground Beef from 3 Muscles, 3 USDA Quality Grades, and 2 Wet-Aging Durations(2024) Hernandez, M. Sebastian (TTU); French, Caroline N. (TTU); Legako, Jerrad F. (TTU); Thompson, Leslie D. (TTU); Miller, Markus F. (TTU); Brooks, J. Chance (TTU)The objective of this study was to understand the influence of USDA quality grade, muscle, and aging duration on ground beef flavor development. Prime (PR), Low Choice, and Standard quality grade beef subprimals were collected and aged for either 21 or 42 d. Following aging, subprimals were fabricated into gluteus medius (GM), biceps femoris (BF), and serratus ventralis (SV) then ground and formed into patties. Raw patties were designated for proximate composition, fractionated fatty acids, and thiobarbituric acid reactive substances (TBARS). Cooked patties were designated for consumer sensory analysis, volatile compound analysis, and TBARS. Patties were cooked on a preheated griddle to 72°C. All data were analyzed as split-split plot where quality grade served as the whole plot factor, muscle as the subplot factor, and aging duration as the sub-subplot factor. Significance was determined at P < 0.05. A quality grade × muscle interaction was observed for moisture, where regardless of muscle, PR subprimals had the lowest moisture percentage (P < 0.05). Raw TBARS was not influenced by any interactions or main effects (P > 0.05). Individually, the BF and 42 d aged subprimals had the greatest cooked malondialdehyde concentration (P < 0.05). Patties from GM aged for 21 d were rated higher for flavor liking compared to GM aged for 42 d and SV aged for 21 and 42 d (P < 0.05). GM patties aged for 21 d were rated higher for overall liking compared to GM patties aged for 42 d (P < 0.05). Quality grade did not influence any lipid-derived volatile compounds (P > 0.05). The SV produced less Maillard reaction products (P < 0.05). Aging for 42 d increased lipid-derived volatiles (P < 0.05). Consumer liking of aged product is dependent on muscle. Aging recommendations should be muscle-specific to maximize beef eating experience.Item Flavor Development of Individually VacuumPackaged Beef Steaks During Extended Wet Aging(2023) Barker, Samantha N. (TTU); Brooks, J. Chance (TTU); Bachler, Jordan T. (TTU); Woerner, Dale R. (TTU); Legako, Jerrad F. (TTU)The objective of the study was to determine the effect of extended aging on the flavor development of various muscles, individually stored in vacuum rollstock packaging. Strip loins, paired tenderloins, and top sirloin butts (n = 48) from USDA Low Choice carcasses (Small00 to Small100 marbling score, n = 16). Subprimals were wet-aged in the absence of light for 28 d postmortem before fabrication into 2.54 cm steaks representing the longissimus lumborum (LL), psoas major (PM), and gluteus medius (GM). Steaks were individually packaged in vacuum rollstock packaging and assigned to an additional aging time of 28, 35, 42, 49, or 56 d. Cut steaks (n = 240/test) were designated to trained descriptive panel analysis or volatile compound analysis. No interactions occurred for trained sensory analysis, but a main effect of days of age (P ≤ 0.033) showed the greatest effect on negatively associated attributes, including liver-like, oxidized, fishy, bitter, and sour, after 42 d of aging. A main effect of muscle type also occurred (P ≤ 0.040) for flavor attributes, in which GM and PM samples scored higher in off-flavor attributes compared with LL samples, including flavors such as liver-like, oxidized, and sour. An interaction between muscle type and days of age occurred for 2-pentyl-furan (P = 0.021). One compound— 3 hydroxy-2 butanone—was affected by muscle type (P = 0.009). However, most compounds were affected by days of age (P ≤ 0.046), in which compounds related to off-flavors increased in concentrations the most after 49 d. Additionally, discriminant function analyses were performed, suggesting the most effective aging time for individual steaks to be under 49 d when considering loadings for volatile compounds and flavor attributes corresponding with days of age. Overall, these data suggest individual packaging of GM, LL, and PM muscles is most optimal for up to 42 or 49 d of age without a large impact from the presence of off-flavors, thus providing food service establishments the opportunity to individually package beef steaks for an extended period while maintaining consumer satisfaction through optimal flavor.Item Influence of Aging Temperature and Duration on Flavor and Tenderness Development of Vacuum-Packaged Beef Longissimus(2023) Hernandez, M. Sebastian (TTU); Woerner, Dale R. (TTU); Brooks, J. Chance (TTU); Wheeler, Tommy L.; Legako, Jerrad F. (TTU)The objective of this study was to investigate the influence of beef wet-aging temperature and duration on beef palatability. Paired beef strip loins were obtained from USDA Choice carcasses (n = 60) at a commercial processing facility. Paired strip loins were assigned to a storage temperature (−2°C, 0°C, or 4°C). Strip loins were portioned into half loins and further assigned to an aging duration (14, 28, 42, or 56 d). Loins were aged in commercial upright refrigerators. After aging, loins were fabricated into 2.54-cm steaks and assigned to either volatile compound analysis, descriptive sensory analysis, or consumer sensory analysis. Data were analyzed as a split-plot in which carcass served as the whole plot and loin portion served as the subplot. An alpha of P < 0.05 was used. For descriptive sensory analysis, an interaction was observed for beef identity, bloody/serumy, fat-like, liver-like, bitter, sour, and musty/earthy (P < 0.05). Loins aged for 56 d at 4°C were the most intense for liver-like, sour, and musty/earthy notes compared with all other treatments (P < 0.05). An interaction was observed for consumer juiciness, tenderness, and overall liking (P < 0.05). Steaks from loins aged for 14 d at −2°C were rated the least for juiciness, tenderness, and overall liking (P < 0.05). Ethanol, acetic acid, 1-penten-3-ol, and 2-methylbutanal were each greatest in loins aged for 56 d (P < 0.05). Aging at 4°C yielded the greatest concentrations of ethanol and heptanoic acid (P < 0.05). Off-flavor development increased during extended aging but was dependent on storage temperature. Extended aging (>28 d) conducted at colder temperatures did not negatively influence palatability. Aging for 14 d at −2°C was detrimental to consumer liking. It may be concluded that both aging temperature and duration should be considered when seeking to optimize beef palatability.