Assessment of three devices used in shear tests of cooked breast meat

Methods that increase processing efficiency to save energy costs and to improve yield and volume must be evaluated in terms of maintaining or improving final product quality. Shear tests measure the force to cut through fibers of cooked samples. They are the simplest and most common tests used to document cooked meat texture. However, information obtained from shearing devices that perform in a similar way may not be interchangeable. In this study, three shearing devices were assessed. Eight treatments were imposed on broiler breasts processed under commercial conditions to represent ranges of texture characteristics. Treatments included electrical stimulation (S), or no stimulation (NS) of carcasses; postchill deboning at 2 or 6 h; and marination (M), or no marination (NM). Shear force values of cooked breasts were obtained from the benchtop Warner-Bratzler (BT-WB) machine, the Warner-Bratzler blade attachment (TA-WB) and a 45 degrees chisel-end blade attachment (TA-WD). The TA-WB and TA-WD were attached to Model TA.XT2 texture analyzer. For each device, shear value differences were significant (P < 0.05) for deboning time. Marination effects were significant (P < 0.05) for BT-WB and TA-WB. Stimulation by debone interactions were significant (P < 0.05) for BT-WB and TA-WD. The TA-WD values varied the greatest over all treatments (SD = 5.52; SE = 0.65). Variations of BT-WB and TA-WB shear values were similar (SD = 3.25, 2.97, respectively; SE = 0.38, 0.35).     

Analysis of nonpolar heterocyclic amines in cooked foods and meat extracts using gas chromatography-mass spectrometry

A fully automated method including column-switching and isocratic high-performance liquid chromatography (HPLC) was developed for simultaneous determination of the tricyclic antidepressant clomipramine and its metabolites demethylclomipramine, 2-, 8-, and 10-hydroxyclomipramine, 2-, and 8-hydroxydemethylclomipramine and didemethylclomipramine in serum. After serum injection into the HPLC system and on-line sample clean-up on a clean-up column (Hypersil CN; 10 x 4.6 mm) by an eluent consisting of 35% acetonitrile and 65% deionized water, the chromatographic separation was performed on an analytical column (LiChrospher CN; 250 x 4.6 mm I.D.) by an eluent consisting of 38% acetonitrile and 62% aqueous sodium perchlorate (0.02 M, pH 2.5). The UV detector was set at 260 nm. The limit of quantification was about 15 ng/ml for all analytes. The coefficients of variation ranged between 3 and 12% with recovery rates between 64 and 110%. Linear regression analyses revealed coefficients of correlation between 0.98 and 0.99. The method could be applied to therapeutic drug monitoring as well as metabolism studies in man and rat.     

Fluorometric determination of acid phosphatase in cooked, boneless, nonbreaded broiler breast and thigh meat

This method is applicable for determining activity of acid phosphatase (ACP), a heat-labile enzyme, in cooked, boneless, nonbreaded broiler marinated (83.65% meat) and nonmarinated (100% meat) breast and thigh and in a 50:50 blend of breast and thigh meat. The assay uses a self-indicating substrate that, when acted upon by ACP, loses a phosphate radical and becomes a highly fluorescent compound. Cooked meat is added to deionized distilled water in a 1:3 ratio, blended with a hand-held homogenizer, and then centrifuged at 2500 relative centrifugal force for 5 min. ACP activity in the filtrate is measured after shaking on a Vortex mixer 75 microL of the extract with a pH 5.00 acetate buffer containing a nonfluorescent aromatic monophosphoric ester substrate. The rate of fluorophore formation is monitored during a 3 min incubation period (38 degrees C) in a fluorometer, and ACP enzyme activity (mU/kg sample) is calculated. Three laboratories analyzed 6 cooked poultry products (marinated and nonmarinated breast, thigh, and 50:50 breast/thigh blend). Five cooking temperatures were used to generate different ACP activity levels, which were replicated twice with duplicate samples and duplicate sample tests representing 720 data points. Log10 ACP activity (mU/kg sample) performance repeatability and reproducibility standard deviations (sr and sR) and relative standard deviations (RSDr and RSDR) over 5 cooking treatments for 6 products were as follows: marinated breast: sr = 0.02, sR = 0.08, RSDr = 0.60%, RSDR = 2.12%; nonmarinated breast: sr = 0.02, sR = 0.04, RSDr = 0.66%, RSDR = 1.29%; marinated thigh: sr = 0.01, = 0.01, RSDr = 0.37%, RSDR = 0.37%; nonmarinated thigh: sr = 0.02, sR = 0.05, RSDr = 0.53%, RSDR = 1.43%; marinated 50:50 breast/thigh blend: sr = 0.01, sR = 0.05, RSDr = 0.36%, RSDR = 1.31%; nonmarinated 50:50 breast/thigh blend: sr = 0.01, sR = 0.04, RSDr = 0.32%, RSDR = 1.12%.     

Mapping quantitative trait loci for carcass and meat quality traits in a wild boar x Large White intercross

An intercross between wild boar and a domestic Large White pig population was used to map quantitative trait loci (QTL) for body proportions, weight of internal organs, carcass composition, and meat quality. The results concerning growth traits and fat deposition traits have been reported elsewhere. In the present study, all 200 F2 animals, their parents, and their grandparents were genotyped for 236 markers. The marker genotypes were used to calculate the additive and dominance coefficients at fixed positions in the genome of each F2 animal, and the trait values were regressed onto these coefficients in intervals of 1 cM. In addition, the effect of proportion of wild boar alleles was tested for each chromosome. Significant QTL effects were found for percentage lean meat and percentage lean meat plus bone in various cuts, proportion of bone in relation to lean meat in ham, muscle area, and carcass length. The significant QTL were located on chromosomes 2, 3, 4, and 8. Each QTL explained 9 to 16% of the residual variance of the traits. Gene action for most QTL was largely additive. For meat quality traits, there were no QTL that reached the significance threshold. However, the average proportion of wild boar alleles across the genome had highly significant effects on reflectance and drip loss. The results show that there are several chromosome regions with a considerable effect on carcass traits in pigs.     

Assay of progressive motion of boar spermatozoa

The motility of ejaculated boar spermatozoa was assayed by measuring the number of organisms which have entered a capillary tube in an experimental setup with the spermatozoal suspension as well as the capillary content containing the same chemically defined motility medium. This medium, used both for washing and suspending spermatozoa, contained only an isotonic tris HCl (isotris) buffer at pH 7.0. The recommended assay conditions are the following: (1) wash the spermatozoa three times with isotris buffer, (2) suspend the spermatozoa in a concentration of 10(6) spermatozoa/ml, and (3) assay at 25 degrees C with an incubation period of 60 min.     

Palatability and foraging cost interact to control caloric intake.

The combined effects of meal cost and food flavor on meal size were studied with a method that avoided the covariation of nutrient composition and caloric density with palatability. As rats (Rattus norvegicus) drank flavored fluids (unpalatable 0.05% sucrose octaacetate [SOA], neutral 0.05% saccharin, and palatable 2% Polycose?+?0.2% saccharin [P?+?S]), liquid diet was infused intragastrically. Relative to saccharin, rats with free access ate 10% more calories in larger meals while consuming P?+?S and initially ate fewer calories in smaller but more frequent meals while drinking SOA. Other rats lever-pressed to begin meals, which halved meal number and doubled meal size relative to the free-access group. Although foraging rats also ate larger P?+?S meals and smaller SOA meals, the changes did not affect total intake. Without the usual differential postingestive effects of foods that differ in palatability, making food more costly blunts rats' response to its flavor. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Triosephosphate metabolism by mature boar spermatozoa

Boar sperm rapidly interconverted dihydroxyacetone phosphate and glyceraldehyde 3-phosphate, produced fructose-1,6-bisphosphate, approximately equilibrium concentrations of fructose 6-phosphate and glucose 6-phosphate but not glycerol or glycerol 3-phosphate. In the presence of 3-chloro-1-hydroxypropanone, an inhibitor of stage 2 of the glycolytic pathway, the triosephosphates were metabolized faster, produced less fructose-1,6-bisphosphate, fructose 6-phosphate and glucose 6-phosphate, but not glycerol or glycerol 3-phosphate. This suggests that these cells may have the capacity to convert glycolytic intermediates into a storage metabolite to conserve carbon atoms for the eventual synthesis of lactate.     

Degradation of bradykinin in semen of ram and boar

The pattern of bradykinin (BK; Arg1-Pro2-Pro3-Gly4-Phe5-Ser6-Pro7-Phe8-Arg9)-inact iva ting peptidases in semen of boar and ram was investigated. The degradation of BK in semen was completely abolished by the metalloprotease inhibitors EDTA and o-phenanthroline. Inhibitors of angiotensin-converting enzyme (ACE; EC 3.4.15.1) and phosphoramidon, an inhibitor of neutral metalloendopeptidase (NEP; EC 3.4.24.11), were only partially effective in preventing BK degradation in semen. An additive effect was seen with simultaneous inhibition of both enzymes, resulting in complete abolition of BK degradation. HPLC analysis demonstrated that exogenous BK in semen is cleaved at Gly4-Phe5, Phe5-Ser6 and Pro7-Phe8. These results indicate that NEP and ACE are the main peptidases responsible for rapid BK inactivation in semen. The involvement of other peptidases known to be responsible for BK cleavage in other tissues and body fluids, namely carboxypeptidase N (EC 3.4.12.7), post proline cleaving enzyme (EC 3.4.21.26) and aminopeptidase P (EC 3.4.11.9) was excluded. NEP and ACE were shown to be localized mainly in seminal plasma and to a lesser extent on sperm cells.     

Flavor characteristics of glutathione in raw and cooked foodstuffs

The flavor of glutathione (gamma-L-glutamyl-L-cysteinylglycine, GSH) was examined by several sensory evaluations. The measurement of a point of subjective equality (PSE) showed that the peptide increases the flavor characteristics but did not affect the intensity of basic tastes, such as sweetness, saltiness, sourness, and umami. However, the threshold value of GSH decreased significantly in an umami solution containing 0.05% each of monosodium glutamate (MSG) and disodium inosinate (IMP). This suggests that GSH interacts with the umami substance and has a certain effect on the flavor. GSH had a characteristic kokumi flavor, such as continuity, mouthfulness, and thickness in the umami solution as well as in a model beef extract constructed from analyzed components at a concentration of 0.02% w/v. Some foodstuffs, including meat, were found to contain GSH above its threshold value, which implicates the contribution of GSH to the flavor. The thermal degradation study suggested that a part of GSH have changed into its disulfide, pyroglutamic acid (PCA), and cyclocysteinylglycine in cooked foodstuffs.     

Priorities assessment for studies of mutagen production in cooked foods

As a component of a project investigating the formation of mutagens in foods under normal cooking processes, dietary practices in the U.S. were assessed for the purpose of setting priorities for food items to be tested for possible mutagen information when cooked. High-protein foods are of primary concern because cooking of these foods results in greater mutagenic activity compared to cooking of other foods. Highest priorities were given to foods on the basis of the following criteria: (a) food items high in protein, (b) food items consumed in large amounts, and (c) food items normally cooked. Some inconsistencies in the results of two national food consumption surveys were discussed, as were the problems inherent in cooking method terminology. Emphasis was given to the need for further research in cooking practices of the U.S. population.     

Fructose stimulates shedding of cytoplasmic droplets from epididymal boar spermatozoa

The aim of the present study was to establish the presence of an inducer(s) for the shedding of cytoplasmic droplets from boar spermatozoa after ejaculation. Cauda epididymal spermatozoa were incubated with seminal plasma, seminal vesicular fluid (SVF) or chemical agents at 39 degrees C for 30 min. After fixation and staining, percentages of spermatozoa without a droplet were determined. In the samples incubated with seminal plasma, SVF and a filtrate of SVF obtained after passage through an ultrafilter (molecular weight cut-off, 10,000), 43%, 60-69% and 43% of the spermatozoa were without a droplet respectively. The percentage of spermatozoa without a droplet after incubation with D-fructose (1.0 mM), which was one of the energy substrates included in SVF, was 76%. Furthermore, percentages increased to 93% and 90% with the addition of caffeine (2.0 mM) and N6, 2'-O-dibutyryl cyclic adenosine 3',5'-monophosphate (1.0 mM), respectively, but decreased to 48% with the addition of imidazole (2.0 mM). Based on these results, it is suggested that the shedding of cytoplasmic droplets from boar spermatozoa is induced by fructose originating from SVF. It also appears that this event is mediated by increasing the concentration of intracellular cyclic adenosine 3',5'-monophosphate.     

Microbiological quality of cooked chicken breasts containing commercially available shelf-life extenders

An analysis of the cement mantle obtained with the Exeter impaction allografting system at one centre showed that it was either deficient or absent in almost 47% of Gruen zones. We therefore examined the mantle obtained using this system at another hospital and compared the results with those from the CPT and Harris Precoat Systems at other centres. The surgical indications for the procedure and the patient details were broadly similar in all four hospitals. There was some variation in the frequency of use of cortical strut allografts, cerclage wires and wire mesh to supplement the impaction allograft. Analysis of the cement mantles showed that when uncertain Gruen zones were excluded, the incidence of zones with areas of absence or deficiency of the cement was 47% and 50%, respectively, for the two centres using the Exeter system, 21% for the CPT system and 18% for the Harris Precoat system. We measured the difference in size between the proximal allograft impactors and the definitive prosthesis for each system. The Exeter system impactors are shorter than the definitive prosthesis and taper sharply so that the cavity created is inadequate, especially distally. The CPT proximal impactors are considerably longer than the definitive prosthesis and are designed to give a mantle of approximately 2 mm medially and laterally and 1.5 mm anteriorly and posteriorly. The Harris Precoat proximal impactors allow for a mantle with a circumference of 0.75 mm in the smaller sizes and 1 mm in the larger. Many reports link the longevity of a cemented implant to the adequacy of the cement mantle. For this reason, femoral impaction systems require careful design to achieve a cement mantle which is uninterrupted in its length and adequate in its thickness. Our results suggest that some current systems require modification.     

The detection of chicken meat in meat products by means of the anserine/carnosine ratio

10 patients with their first AMI were studied within the first 48 hours and again after 3 weeks. Central and peripheral haemodynamics (CI, SV, SW, TPR) were examined, including indices of contractility (dp/dtmax) and wall stiffness (deltaP/deltaV, relation deltaP/deltaV to P) of the left ventricle. In the early phase CI and SW, as well as LV dp/dtmax were depressed in accordance with symptoms of LV failure. deltaP/deltaV was increased. Elevation of LVEDP correlated well with ventricular gallop rhythm, but less consistently with LV functional disturbance. During convalescence CI increased uniformly, both in digitalized and non-digitalized individuals. In contrast heart rate, aortic pressure, LVEDP and dp/dtmax remained unchanged. The increase of CI, SV and SW was accompanied by a fall of TPR and deltaP/deltaV. LV wall stiffness was still elevated above normal after 3 weeks. The improvement of cardiac pumping during infarct convalescence may have been effected through a fall of TPR and LV wall stiffness. Recovery of depressed contractile performance was generally not observed, and does therefore not seem to contribute to recuperation.     

Influence of increasing breast meat yield on muscle histology and meat quality in the chicken

The histological characteristics, ie, myofibre types and cross-sectional areas (CSA), of pectoralis major and sartorius muscles of 20 male chickens from two lines (ten birds from each line) divergently selected for breast meat yield were compared. Moreover, some quality parameters (ie, drip loss, ultimate pH value and meat colour) of the breast muscle were recorded. The animals from both lines displayed identical pectoralis major myofibre types and CSA. A slight difference in typology, but not in myofibre CSA, was observed in the sartorius muscle: animals with the highest breast meat yield tended to have a more pronounced glycolytic character. No significant difference was observed in the quality of breast meat (pH, colour and drip loss).     

Ethanol Palatability and Consumption by High Ethanol-Drinking Rats: Manipulation of the Opioid System With Naltrexone.

Three experiments examined the effect of acute naltrexone treatment on both taste reactivity and consumption of ethanol in high ethanol-preferring rat lines: Alko Alcohol-Accepting (AA) rats (Experiments 1 and 2) and Alcohol-Preferring (P) rats (Experiment 3). A 3.0 mg/kg naltrexone dose was ineffective at altering ethanol palatability for either line, whereas 7.5 mg/kg was effective at reducing palatability of 10% ethanol for AA, but not P, rats, as reflected by both a decrease in ingestive responding and an increase in aversive responding. The effects of naltrexone on ethanol consumption were quite consistent: At both dosages, acute naltrexone treatment significantly decreased consumption of 10% ethanol. Termination of naltrexone resulted in an immediate increase in ethanol consumption to control levels. Results show that ethanol palatability and consumption can be dissociated in the rat and that the organization of opioidergic mechanisms that mediate ethanol responses may vary between rat lines. (PsycINFO Database Record (c) 2010 APA, all rights reserved)