Browsing by Author "Legako, Jerrad F. (TTU)"
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Item Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches(2022) Setyabrata, Derico; Vierck, Kelly (TTU); Sheets, Tessa R.; Legako, Jerrad F. (TTU); Cooper, Bruce R.; Johnson, Timothy A.; Brad Kim, Yuan H.The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2◦ C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chemical, metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors.Item Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging(2024) Carpenter, Benjamin J. (TTU); Dobbins, Thomas W. (TTU); Hernandez, Manuel Sebastian (TTU); Barker, Samantha N. (TTU); Loomas, Kaitlyn R. (TTU); Osburn, Wesley N.; Legako, Jerrad F. (TTU)The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period. Surface myoglobin percentages, internal cooked color, thiobarbituric acid reactive substances (TBARS), and residual nitrite and nitrate were also evaluated. There were gas × time interactions for descriptive color, discoloration, a* values, b* values, deoxymyoglobin percentages, and metmyoglobin percentages (p < 0.05). There were also gas-type main effects for cooked color and TBARS (p < 0.05). Carbon monoxide maintained the most redness and least discoloration throughout the display period, while HI-OX started with a bright red color but rapidly browned (p < 0.05). Nitric oxide started as dark red to tannish-red but transitioned to a dull red (p < 0.05). However, NO had increased redness and a* values for internal cooked color (p < 0.05). Although CO outperformed NO packages, NO exhibited a unique color cycle warranting further research to optimize its use.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 Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction(2023) Blandon, Sabrina E. (TTU); Vargas, David A. (TTU); Casas, Diego E. (TTU); Sarasty, Oscar (TTU); Woerner, Dale R. (TTU); Echeverry, Alejandro (TTU); Miller, Markus F. (TTU); Carpio, Carlos E. (TTU); Sanchez-Plata, Marcos X. (TTU); Legako, Jerrad F. (TTU)The objective of this study was to evaluate the food safety efficacy of common antimicrobial interventions at and above required uptake levels for processing aids on the reduction of Shiga-toxin producing E. coli (STEC) and Salmonella spp. through spray and dip applications. Beef trim was inoculated with specific isolates of STEC or Salmonella strains. Trim was intervened with peracetic or lactic acid through spray or dip application. Meat rinses were serially diluted and plated following the drop dilution method; an enumerable range of 2–30 colonies was used to report results before log transformation. The combination of all treatments exhibits an average reduction rate of 0.16 LogCFU/g for STEC and Salmonella spp., suggesting that for every 1% increase in uptake there is an increase of 0.16 LogCFU/g of reduction rate. There is a statistical significance in the reduction rate of Shiga-toxin producing Escherichia coli in relation to the uptake percentage (p < 0.01). The addition of explanatory variables increases the R2 of the regression for STEC, where all the additional explanatory variables are statistically significant for reduction (p < 0.01). The addition of explanatory variables increases the R2 of the regression for Salmonella spp., but only trim type is statistically significant for reduction rate (p < 0.01). An increase in uptake percentages showed a significant increase in reduction rate of pathogens on beef trimmings.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 Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience(2018) O'Quinn, Travis G.; Legako, Jerrad F. (TTU); Brooks, J. C. (TTU); Miller, Mark F. (TTU)The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted studies representing a wide range of treatments and levels of eating quality that included more than 1,500 beef samples and 1,800 consumers were compiled and analyzed for this study. Results of a multivariate regression indicated that tenderness, flavor, and juiciness accounted for 43.4%, 49.4%, and 7.4%, respectively, of overall palatability (P < 0.05; R2 > 0.99). Additionally, the odds of a steak being rated unacceptable overall when tenderness, juiciness, or flavor were rated unacceptable were 2.2 to 1 (69%), 1.9 to 1 (66%), and 3.3 to 1 (77%), respectively. This indicated overall palatability was 7.2, 6.5, and 12.3 times more likely to be rated unacceptable if tenderness, juiciness, or flavor, respectively, was also rated unacceptable. Additionally, the percentage of samples rated acceptable for each palatability trait increased (P < 0.05) as quality grade increased. More than 88% of USDA Prime samples were rated acceptable for each palatability trait, whereas only 74.8-77.3% of USDA Select samples were rated acceptable for each palatability trait. Marbling score accounted for 14-16% of the variation (P < 0.01) in consumer palatability scores for each trait and intramuscular fat percentage accounted for 17-21% of the variation in each trait (P < 0.01). Logistic equation models for the predicted probability of an acceptable rating for each palatability trait based on intramuscular fat percentage accounted for only a minimal amount of variation (P < 0.01; R2 ≤ 0.09). Results of this study indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They provide evidence that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent upon the acceptance of all three traits: tenderness, juiciness, and flavor.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.Item Influence of Maternal Carbohydrate Source (Concentrate-Based vs. Forage-Based) on Growth Performance, Carcass Characteristics, and Meat Quality of Progeny(2021) Gubbels, Erin R.; Block, Janna J.; Salverson, Robin R.; Harty, Adele A.; Rusche, Warren C.; Wright, Cody L.; Cammack, Kristi M.; Smith, Zachary K.; Grubbs, J. Kyle; Underwood, Keith R.; Legako, Jerrad F. (TTU); Olson, Kenneth C.; Blair, Amanda D.The objective of this research was to investigate the influence of maternal prepartum dietary carbohydrate source on growth performance, carcass characteristics, and meat quality of offspring. Angus-based cows were assigned to either a concentrate-based diet or forage-based diet during mid- and late-gestation. A subset of calves was selected for evaluation of progeny performance. Dry matter intake (DMI), body weight (BW), average daily gain (ADG), gain to feed (G:F), and ultrasound measurements (muscle depth, back fat thickness, and intramuscular fat) were assessed during the feeding period. Carcass measurements were recorded, and striploins were collected for Warner-Bratzler shear force (WBSF), trained sensory panel, crude fat determination and fatty acid profile. Maternal dietary treatment did not influence (p > 0.05) offspring BW, DMI, ultrasound measurements, percent moisture, crude fat, WBSF, or consumer sensory responses. The forage treatment tended to have decreased (p = 0.06) 12th rib backfat compared to the concentrate treatment and tended to have lower (p = 0.08) yield grades. The concentrate treatment had increased (p < 0.05) a* and b* values compared to the forage treatment. These data suggest variationItem Metaphylactic antimicrobial effects on occurrences of antimicrobial resistance in Salmonella enterica, Escherichia coli and Enterococcus spp. measured longitudinally from feedlot arrival to harvest in high-risk beef cattle(2022) Long, Nathan S. (TTU); Wells, James E.; Berry, Elaine D.; Legako, Jerrad F. (TTU); Woerner, Dale R. (TTU); Loneragan, Guy H.; Broadway, Paul R.; Carroll, Jeff A.; Sanchez, Nicole C.Burdick; Fernando, Samodha C.; Bacon, Carley M. (TTU); Helmuth, Cory L. (TTU); Smock, Taylor M. (TTU); Manahan, Jeff L. (TTU); Hoffman, Ashley A. (TTU); Hales, Kristin E. (TTU)Aims: Our objective was to determine how injectable antimicrobials affected populations of Salmonella enterica, Escherichia coli and Enterococcus spp. in feedlot cattle. Methods and Results: Two arrival date blocks of high-risk crossbred beef cattle (n = 249; mean BW = 244 kg) were randomly assigned one of four antimicrobial treatments administered on day 0: sterile saline control (CON), tulathromycin (TUL), ceftiofur (CEF) or florfenicol (FLR). Faecal samples were collected on days 0, 28, 56, 112, 182 and study end (day 252 for block 1 and day 242 for block 2). Hide swabs and subiliac lymph nodes were collected the day before and the day of harvest. Samples were cultured for antimicrobial-resistant Salmonella, Escherichia coli and Enterococcus spp. The effect of treatment varied by day across all targeted bacterial populations (p ≤ 0.01) except total E. coli. Total E. coli counts were greatest on days 112, 182 and study end (p ≤ 0.01). Tulathromycin resulted in greater counts and prevalence of Salmonella from faeces than CON at study end (p ≤ 0.01). Tulathromycin and CEF yielded greater Salmonella hide prevalence and greater counts of 128ERYR E. coli at study end than CON (p ≤ 0.01). No faecal Salmonella resistant to tetracyclines or third-generation cephalosporins were detected. Ceftiofur was associated with greater counts of 8ERYR Enterococcus spp. at study end (p ≤ 0.03). By the day before harvest, antimicrobial use did not increase prevalence or counts for all other bacterial populations compared with CON (p ≥ 0.13). Conclusions: Antimicrobial resistance (AMR) in feedlot cattle is not caused solely by using a metaphylactic antimicrobial on arrival, but more likely a multitude of environmental and management factors.Item Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking(2021) Naqvi, Zahra B.; Thomson, Peter C.; Campbell, Michael A.; Latif, Sajid; Legako, Jerrad F. (TTU); McGill, David M.; Wynn, Peter C.; Friend, Michael A.; Warner, Robyn D.This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6–7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p < 0.01 for both). Soluble collagen increased with injection treatment and cooking time (both p < 0.05). Moderate to high correlations were found between sensory and physical measurements for tenderness and juiciness. The longer cooking time (12 h) with GP injection treatment caused over tenderization of the meat. The soft texture associated with over-tenderization may be suitable for some specialised consumer markets, for instance, the elderly population with chewing difficulties. Improving the eating quality of low-quality meat from old animals through sous vide cooking and the use of ginger proteases may increase the acceptability of lower value beef, potentially enhancing the commercial value of carcasses typically produced in the beef industry.