Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes.

Rapid Evaporative Ionisation Mass Spectrometry (REIMS) was used to determine the impact of in-bag ageing regimes (stepwise-ageing at different air velocities and straight-dry-ageing) and trimming on the metabolic profile of dry-aged lean beef. Orthogonal projection to latent structures-discriminant analysis (OPLS-DA) models based on 1705 tentatively identified m/z features were found for ageing methods (Q2 = 0.85), ageing time (0 vs. 21 days, Q2 = 0.95) and sampling locations (surface meat vs. trimmings, Q2 = 0.94). No significant (P > 0.05) difference in metabolites due to air velocities. Small metabolites such as dipeptides and amino acids were more abundant, especially on the surface of untrimmed lean beef, following 21 days of straight-dry-ageing. Stepwise-ageing produced different metabolic profiles from straight-dry-ageing, suggesting that the two methods may differ in dry-aged meat quality and flavour. This work demonstrates REIMS's potential for real time differentiation of meat on processing parameters.

Metabolic fingerprinting of in-bag dry- and wet-aged lamb with rapid evaporative ionisation mass spectroscopy.

The effect of in-bag dry- and wet-ageing on metabolite profiles of lamb legs was determined using Rapid Evaporative Ionisation Mass Spectrometry (REIMS). Using orthogonal projection to latent structures-discriminant analysis (OPLS-DA) with REIMS, 1705 metabolite ions were identified (Q2 = 0.86) in four muscles: m. semimembranosus, m. biceps femoris, m. vastus lateralis and m. rectus femoris. A total of 663 metabolites differed between ageing methods (P < 0.05) which mainly resulted from proteolysis and lipid metabolism. Dry-aged lamb had higher pH (P = 0.016) and lower moisture content (P = 0.034) than the wet-aged. Dry-ageing produced more (P < 0.05) smaller sized metabolites including dipeptides and free amino acids and lipid oxidation metabolites compared to wet-aged equivalents. Different muscles had distinct REIMS metabolic profiles. Outcomes of this study demonstrated that REIMS can be used for authentication between in-bag dry- and wet-aged lamb based on their metabolic fingerprints.

Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef.

Effect of air velocities, stepwise in-bag ageing and ageing time on the oxidative stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-aged lean beef were studied. Increased air velocities and stepwise ageing regime had no effect (P > 0.05) on dry-aged beef lipid and protein oxidative stabilities and proteolysis pattern compared to control straight-dry-ageing. TBARS, protein carbonyl and free amino acids (FAAs) increased (P > 0.05) with ageing time. In-bag dry-ageing of beef improved its lipids and protein oxidative stability during long-term frozen storage compared to unaged beef. Improvement in beef protein digestibility was observed through increased release of FAAs and appearance of small protein fragments from SDS-PAGE in dry-aged samples compared to the unaged. The high lipid and protein oxidative stability of long-term frozen lean beef produced using stepwise in-bag ageing process suggest potential for the process to be used for producing dry-aged meat for export.

In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility.

The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss were observed in dry-aged lamb compared to the wet-aged (p < 0.0001). Dry-aged lamb had harder and chewier texture profiles and lower colour attributes (L*, a* and b*) than the wet-aged (p < 0.001). The dry-aged and wet-aged lamb were equally preferred (around 40% each) by the consumer panel, underpinning the niche nature of dry-aged meat. Significantly (p < 0.05) higher yeast and thiobarbituric acid reactive substances (TABRS) levels were observed in dry-aged lamb compared to the wet-aged. There was no difference in fatty acid profile, protein carbonyl content and pattern of proteolysis between ageing regimes (p > 0.05). Ageing regimes had no impact on overall digestibility; however, a greater gastric digestibility was observed in dry-aged lamb through the increased release of free amino acids (FAAs) compared to the wet-aged. Outcomes of this study demonstrated for the first time the possibility of producing dry-aged lamb legs of acceptable quality, oxidative stability and superior digestibility compared to the equivalent wet-aged lamb.

Novel meat-enriched foods for older consumers.

Red meat enriched versions of bread, spaghetti, yoghurt, ice cream and chocolate were prototyped and assessed for some of their physical, chemical and microbiological properties, as well as sensory appeal. The protein content of the products were significantly increased and their colour went darker with meat enrichment (p<0.05). Bread volume and spaghetti tensile strength increased and ice cream meltability and yoghurt apparent viscosity decreased with meat enrichment (p<0.05). The overall acceptability/liking of bread, flavoured ice cream and spaghetti were not affected (p>0.05) but that of non-flavoured ice cream and yoghurt went down (p<0.05) with meat enrichment. 75% of the 940 panellist who ate the meat-enriched chocolates either loved or slightly-liked them. The outcome of the present study would assist in making the nutrition of meat available in a wider range of product categories, helping the meat industry stretch its established business models, and encouraging further development of novel food choices for elderly and other groups of consumers.

Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process.

This is the first study to investigate the extent of reduction in acrylamide formation during baking with the addition of (-)-epigallocatechin gallate (EGCG) extracted from green tea, and to determine whether EGCG influences the texture and colour attributes of bread, or interacts with other ingredients. EGCG powders were added to white bread formulations at the concentrations of 3.3, 6.6 and 9.9g·kg-1. The amount of acrylamide in the bread was analysed using liquid chromatography-mass spectrometry. EGCG addition significantly reduced the acrylamide formation by 37% compared to the control and decreased the moisture content of the bread by 6%. It did not affect its texture attribute, but increased the lightness and the yellowness and decreased the redness of bread crust (with contrasting results in crumb). It also decreased granule size and porosity. In conclusion, EGCG fortification is a feasible method to decrease acrylamide formation in baked bread.

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility.

Conventional gnocchi are small Italian dumplings made from potatoes, flour, and eggs. In this study, a range of gnocchi-type products containing navy bean and beef meat (10-40% w/w) were developed. The nutritional, physicochemical and sensory properties of the formulated gnocchi were determined, and a Modified in vitro Stomach Stir Tank (MISST) system was used to determine in vitro digestibility. Adding meat significantly increased the fat and protein content of cooked gnocchi type products compared to the control sample. Addition of navy bean and meat also significantly increased hardness, springiness, and chewiness, of most gnocchi type products compared to control sample. In vitro studies showed that pH increased faster in samples high in meat and navy bean content during the initial 30 min to control. The addition of high levels of meat emulsion and navy bean increased, springiness, beany, and meaty flavour. Gnocchi with 20% meat emulsion was similar to control upto some extent being characterized to have flocculent, soft, chewy, and wheaty in flavour. The addition of meat and navy bean did not affect the digestibility of starch in the gastrointestinal tract. Fortified gnocchi with meat and bean was showed a promising vehicle to deliver nutritive values without any changes in starch digestibility.

Listening to music can influence hedonic and sensory perceptions of gelati.

The dominant taste sensations of three different types of chocolate gelati (milk chocolate, dark chocolate, and bittersweet chocolate) were determined using forty five trained panellists exposed to a silent reference condition and three music samples differing in hedonic ratings. The temporal dominance of sensations (TDS) method was used to measure temporal taste perceptions. The emotional states of panellists were measured after each gelati-music pairing using a scale specifically developed for this study. The TDS difference curves showed significant differences between gelati samples and music conditions (p < 0.05). Sweetness was perceived more dominant when neutral and liked music were played, while bitterness was more dominant for disliked music. A joint Canonical Variate Analysis (CVA) further explained the variability in sensory and emotion data. The first and second dimensions explained 78% of the variance, with the first dimension separating liked and disliked music and the second dimension separating liked music and silence. Gelati samples consumed while listening to liked and neutral music had positive scores, and were separated from those consumed under the disliked music condition along the first dimension. Liked music and disliked music were further correlated with positive and negative emotions respectively. Findings indicate that listening to music influenced the hedonic and sensory impressions of the gelati.

The role of oral processing in dynamic sensory perception.

Food oral processing is not only important for the ingestion and digestion of food, but also plays an important role in the perception of texture and flavor. This overall sensory perception is dynamic and occurs during all stages of oral processing. However, the relationships between oral operations and sensory perception are not yet fully understood. This article reviews recent progress and research findings on oral food processing, with a focus on the dynamic character of sensory perception of solid foods. The reviewed studies are discussed in terms of both physiology and food properties, and cover first bite, mastication, and swallowing. Little is known about the dynamics of texture and flavor perception during mastication and the importance on overall perception. Novel approaches use time intensity and temporal dominance techniques, and these will be valuable tools for future research on the dynamics of texture and flavor perception.