Meat and Poultry Quality and Composition - Measurement and Prediction
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Animal Welfare 1- DRUM EVALUATION OF BROILERS OVER TWENTY YEARS OF SELECTION. E. Briggs 1,*, R. Lopez 1, E. Kneeland 1, S. A. Orlowski 2, N. B. Anthony 2, D. C. Bennett 3, K. J. Tarrant 1 1California State University - Fresno, Fresno, 2University of Arkansas, Fayetteville , 3California Polytechnic State University, San Luis Obispo, San Luis Obispo, United States [email protected] Objectives: As a result of genetic selection pressures, economically important traits continue to make gains in fast growing boilers. In order to understand the impact that has taken place over time on profitable traits, such as live weight, as well as indirectly selected traits, whole leg and tibia parameters of two genetic broiler lines representing the 1995 and 2015 broiler maintained at the U. Arkansas were compared. Materials and Methods: One hundred twenty broilers, evenly split between the 1995 RAN and 2015 RAN lines, were reared straight-run with ab libitum access to industry standard feed and water (IACUC Approval #15039). Fifteen birds were weighed, then euthanized at each time point from each line (d 0, d 14, d 28, and d 42). Left legs were disarticulated, weighed and cleaned of flesh and tendons. The following tibia measurements were collected; tibia weight, tibia lengths, proximal width-frontal, distal width-frontal, midpoint width, proximal width-sagittal, distal width-sagittal. Max load, load break, load extension, and compressive strain was calculated for d 14, d 28, and d 42 using an Instron Universal Testing Machine (IUTM). Spacing used for IUTM test are as follows: 2 cm for d 14, 4 cm for d 28, 5 cm for d 42. In order to compare means between data collected for each age of both lines, JMP Pro v. 12 was used though t-tests with a significance level (p<0.05). Results: Body weight was significantly larger in 2015 RAN line compared to 1995 RAN at ages d 14, d 28, and d 42. Tibia weight was significantly smaller in the 2015 RAN line at d 0 (p=0.0304), but surpassed the RAN 1995 line at d 14 of age (p=0.0206). Mean weight was not significantly different between the two lines at d 28 and d 42. Mean leg weight to body weight ratio is significantly larger in the 1995 line on d 0 and d 28 (p=0.0031 and p=0.0290, respectively), and indicate no significant differences on d 24 or d 42. This trend is also seen in tibia weight to body weight ratio being significantly larger in the 1995 line on d 0 and d 28 (p=0.0170 and p=0.0070, respectively). Drum weight to body weight ratio indicate significantly larger ratios for 1995 RAN line on d 0 (p=0.0008), but this trend does not continue in older ages. Dimensional ratios of tibia proximal width (sagittal) to tibia length (p=0.0370), tibia distal width (sagittal) to tibial length (p=0.0118), and tibial midpoint width to tibial length (p=0.0161) all indicate significantly larger ratios in d 0 1995 RAN compared to d 0 2015 RAN lines, but this trend does not continue in older ages. No differences were detected in the max load, load at break, load extension, and compressive strain force measures. Conclusion: Interestingly, many of the parameter reported indicated that at day of hatch, broilers of the 2015 RAN have reduced size associated with the tibia. Allocations of nutrients during embryonic development may be contributing to the discrepancy in birds between the two lines at d 0 and can act as a focus in future genetic selections aimed to reduce the incidence of lameness in broilers. Keywords: Genetic Selection, Lameness, Poultry, Welfare Consumer Topics 2- CONSUMER ACCEPTABILITY AND WILLINGNESS-TO-PAY OF COOKED BEEF BRATWURST SAUSAGE FORMULATED WITH PRE- OR POST-RIGOR BEEF A. Theradiyil Sukumaran 1,*, A. Holtcamp 1, M. Wes Schilling 2, J. Ellington 3, K. Coatney 3, T. T. Dinh 1 1Animal and Dairy Sciences, 2Food Science Nutrition and Health Promotion, 3Agricultural Economics, Mississippi State University, starkville, United States [email protected] Objectives: The current study was designed to determine consumer acceptability and willingness-to-pay (WTP) of two products, pre- and post-rigor beef Bratwurst sausages. Materials and Methods: From 5 24-month-old Holstein steers, the left chucks were deboned, ground (1.27-cm particle size), and salted (1.5 % w/w) within 2 h post-mortem (pre-rigor treatment); whereas the right chucks were deboned at 72 h post-mortem (post- rigor treatment). On the day of sausage production (d 6 post-mortem), post-rigor trimmings were ground to 1.27-cm particle size and salted with 1.5% sodium chloride (w/w). Both pre- and post-rigor ground beef was processed into sausage batter by grinding the lean and fat trimmings separately through a 0.16-cm plate and mixing them with ingredients (beef bratwurst spice mix, water/ice slurry, corn syrup, erythorbate, nitrite, salt, and 0.25% w/w sodium tripolyphosphate). Sausages were cooked to 74 °C by a generic smoked sausage cycle, including pre-drying, smoking, steaming, and cold shower, vacuum-packaged, and stored for 30 d at 2 °C. Sausage links were warmed to 74 °C and cut to 2.54-cm thickness. A total of 100 consumers evaluated appearance, aroma, flavor, texture, and overall acceptability on a 9-point hedonic scale. Each consumer was served with both pre- and post-rigor sausage from the same steer during each session. Immediately after the sensory evaluation, subjects were asked to formulate a WTP for each product using the information recorded on the evaluation sheets. A Becker–DeGroot–Marshak auction mechanism was used to solicit truthful WTPs. An aggregate unit-demand curve was constructed from the entire subject pool’s bidding data. Cluster analysis was conducted by the Agglomerative Hierarchical Clustering procedure in XLSTAT 2018.2.50198 using Ward’s method. Consumer acceptability was subsequently analyzed in each cluster by the GLIMMIX procedure of SAS 9.4 at 0.05 level of significance. Results: Cluster analysis revealed 5 consumer clusters based on overall acceptability. Cluster 1 (7.9 and 8.1 overall acceptability unit for pre- and post-rigor, respectively; P = 0.130) and 5 (3.9 and 3.4 for pre- and post-rigor, respectively; P = 0.340) consisted of 40 consumers and had no difference in any sensory attribute between pre- and post-rigor treatments (P ≥ 0.091). However, panelists in cluster 3 (37 consumers) preferred the aroma, flavor, and texture of pre-rigor than post-rigor sausage (P ≤ 0.011). Similarly, eight consumers in cluster 4 preferred the flavor, texture, and overall acceptability of pre-rigor than post-rigor sausage (P ≤ 0.020). However, 15 consumers in cluster 2 liked the texture of post-rigor sausage better (P = 0.004). Average predicted demand was 0.7 lb greater for pre-rigor than post-rigor sausage (P ≤ 0.001). In a scenario with a realistic market price of $6/lb, demand for pre-rigor sausage was 5% greater than post-rigor sausage. This greater demand for pre-rigor sausage might be driven by the greater acceptability of flavor and texture found in cluster 3 and 4. Conclusion: Pre-rigor processing yields sausage with greater consumer acceptability and demand. However, scalable production costs should be considered before finalizing the decision to implement pre-rigor processing in an industrial setting. Keywords: Consumer Preference, pre-rigor, sausage, willingness to pay Consumer Topics 3- CONSUMER SENSORY EVALUATION OF BEEF STRIP LOIN STEAKS FROM FIVE QUALITY TREATMENTS COOKED TO SIX DEGREES OF DONENESS B. Olson 1,*, L. Drey 1, L. Prill 1, J. Gonzalez 1, T. Houser 1, E. Boyle 1, J. Vipham 1, T. O'Quinn 1 1Kansas State University, Manhattan, United States [email protected] Objectives: The objective of this study was to determine the effect of degree of doneness (DOD) on the palatability of beef strip loin steaks of varying marbling levels. Materials and Methods: Paired strip loins (IMPS # 180) were collected from 4 USDA quality grades [Prime, Top Choice (Modest and Moderate marbling), Low Choice, Select; n=12 pairs/quality grade]. Additionally,12 pairs of Select strip loins were collected for a salt and alkaline phosphate enhancement solution (108% of raw weight). Subprimals were aged for 21 d and fabricated into 2.54-cm thick steaks. Steaks were fabricated in groups of 3 consecutively cut steaks, with a total of 6 groups per strip loin pair. Groups were assigned to a DOD: very-rare (55°C), rare (60°C), medium-rare (63°C), medium (71°C), well-done (77°C) or very well-done (82°C). Steaks were cooked on clamshell style grills to their specified DOD. Consumers (n=360) were fed 8 samples under red lighting and evaluated for juiciness, tenderness, flavor, and overall liking on continuous line scales. Additionally, consumers rated each trait as either acceptable or unacceptable. Results: There were no interactions (P>0.05) between quality treatment and DOD for consumer ratings of all palatability traits. Select Enhanced steaks had the highest (P<0.05) consumer ratings for all traits, followed by Prime steaks having higher (P<0.05) ratings than Top Choice, Low Choice, and Select steaks. Select steaks had the lowest (P<0.05) consumer ratings for all traits except tenderness, for which they were similar (P>0.05) to Low Choice. Juiciness was similar (P>0.05) between very-rare and rare, as well as between rare and medium-rare. Very-rare, rare, and medium-rare steaks had similar (P>0.05) ratings for all palatability traits except juiciness. There was a quality grade by DOD interaction (P<0.05) for the percentage of steaks rated acceptable for juiciness, tenderness, and overall liking.