Browsing by Author "Savell, Jeffrey W."
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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 Antioxidant incorporation influences the shelf-life and quality of overwrap packaged ground beef stored in a high-oxygen master package before retail display(2014-12) Martin, Jennifer N. N.; Brooks, J. Chance; Miller, Markus F.; Loneragan, Guy H.; Thompson, Leslie D.; Savell, Jeffrey W.Limited information regarding the use of master packaging systems containing high-oxygen (Hi-Ox) environments is available; furthermore, the efficacy of antioxidants in this system is unknown. The purpose of this study was to evaluate the effects of antioxidant usage and storage parameters on the shelf-life and quality traits of overwrapped ground beef stored in a Hi-Ox master package. Finely ground beef (81% lean, 19% fat) was portioned into loaves and left untreated (CON) or topically sprayed with a blend of natural antioxidants (AOX). Packages from both treatment groups were overwrapped with polyvinyl chloride film, placed in master packages sealed with a mixture of 80% O2 and 20% CO2, and stored (2 to 4°C) for 5, 8, 10, 12, or 15 d prior to 5 d of lighted, refrigerated, retail display. Objective color stability, shelf-life characteristics, and palatability were assessed after 0, 3, and 5 d of display. Subjective lean color and instrument color (L*, a*, b*) were measured daily. As expected, subjective and objective color measurements indicated ground beef color stability decreased (P < 0.05) as storage and retail display length increased. Antioxidant application generally resulted in a delayed loss of lean redness when compared to CON ground beef; however, after 5 d of retail display, no differences (P > 0.05) in color were observed between AOX and CON. While all values indicated discoloration with display, AOX packages maintained superior redness (increased a*, saturation index, and oxymyoglobin concentration; P < 0.05) when compared to CON packages after 8, 10, 12, and 15 d of display. Subjective palatability evaluations indicated less desirable flavor (P = 0.06) as storage and display lengthened. Overall, these data indicate that while storage and display propagate the deterioration of ground beef color and quality, color stability in a Hi-Ox master packaging system can be improved using an antioxidant blend.