Odorous emissions of synthetic turf and its relationship with local communities.

Synthetic turf has been a mainstay of field sports and local communities for decades, and in that time, has faced both community and government pressure to ensure its safety and fitness for purpose. Considerable research and regulations have been applied to synthetic turf with regards to its safety, construction, potential toxicity, sports impact, as well as environmental considerations. However, very little attention has been paid to reports of odorous impacts from synthetic turf fields. This is problematic as odours are both a source of most complaints by communities towards other industries, as well as the fact that synthetic turf has a unique placement within communities themselves. It is wholly possible that the concerns surrounding synthetic turf are being modulated by the odours that the fields themselves produce through previously identified psychological mechanisms. As a result, ensuring good standards for synthetic turf with regards to odorous emissions should be benchmarked for community acceptability. This review investigates prior research into synthetic turf with regards to identified volatile organic compounds emitted, as well as proposing the means by which community stakeholders engage with synthetic turf, as well as how they should be consulted. From here, this review provides trajectories for future research within this space, and how regulatory bodies should address potential issues. This research space is currently in its infancy and therefore information relating to synthetic turf odour factors must be carefully considered.

Genetics of phenological development and implications for seed yield in lentil.

Understanding phenology, its genetics and agronomic consequences, is critical for crop adaptation. Here we aim at (1) characterising lentil response to photoperiod with a focus on five loci: the lentil ELF3 ortholog Sn, two loci linked to clusters of lentil FT orthologs and two loci without candidates in chromosomes 2 and 5 (exp. 1: 36 lines, short and long day in phytotron); (2) establishing phenology-yield relationship (exp. 2: 25 lines, 11 field environments). A vintage perspective, where we quantify time trends in phenotype over three decades of breeding, links both experiments. Yield increased linearly from older to newer varieties at 29 kg ha-1 yr-1 or 1.5% yr-1, correlated negatively with flowering time in both winter- and summer-rainfall regimes, and decoupled from biomass in favourable environments. Time to flowering shortened from older to newer varieties at -0.56 % yr-1 in the field, and -0.42 % yr-1 (short day) and -0.99 % yr-1 (long day) in the phytotron. Early-flowering lines of diverse origin carried multiple early alleles for the five loci, indicating that at least some of these loci affect phenology additively. Current germplasm primarily features the early flowering haplotype for an FTb cluster region, hence the potential to increase phenological diversity with yield implications.

A follow-up on quantitative and qualitative olfactory dysfunction and other symptoms in patients recovering from COVID-19 smell loss.

BACKGROUND: Sudden smell loss is a specific early symptom of COVID-19, which, prior to the emergence of Omicron, had estimated prevalence of ~40% to 75%. Chemosensory impairments affect physical and mental health, and dietary behavior. Thus, it is critical to understand the rate and time course of smell recovery. The aim of this cohort study was to characterize smell function and recovery up to 11 months post COVID-19 infection. METHODS: This longitudinal survey of individuals suffering COVID-19-related smell loss assessed disease symptoms and gustatory and olfactory function. Participants (n=12,313) who completed an initial survey (S1) about respiratory symptoms, chemosensory function and COVID-19 diagnosis between April and September 2020, were invited to complete a follow-up survey (S2). Between September 2020 and February 2021, 27.5% participants responded (n=3,386), with 1,468 being diagnosed with COVID-19 and suffering co-occurring smell and taste loss at the beginning of their illness. RESULTS: At follow-up (median time since COVID-19 onset ~200 days), ~60% of women and ~48% of men reported less than 80% of their pre-illness smell ability. Taste typically recovered faster than smell, and taste loss rarely persisted if smell recovered. Prevalence of parosmia and phantosmia was ~10% of participants in S1 and increased substantially in S2: ~47% for parosmia and ~25% for phantosmia. Persistent smell impairment was associated with more symptoms overall, suggesting it may be a key marker of long-COVID illness. The ability to smell during COVID-19 was rated slightly lower by those who did not eventually recover their pre-illness ability to smell at S2. CONCLUSIONS: While smell ability improves for many individuals who lost it during acute COVID-19, the prevalence of parosmia and phantosmia increases substantially over time. Olfactory dysfunction is associated with broader persistent symptoms of COVID-19, and may last for many months following acute COVID-19. Taste loss in the absence of smell loss is rare. Persistent qualitative smell symptoms are emerging as common long-term sequelae; more research into treatment options is strongly warranted given that even conservative estimates suggest millions of individuals may experience parosmia following COVID-19. Healthcare providers worldwide need to be prepared to treat post COVID-19 secondary effects on physical and mental health.

Critical review of dog detection and the influences of physiology, training, and analytical methodologies.

Detection dogs serve a plethora of roles within modern society, and are relied upon to identify threats such as explosives and narcotics. Despite their importance, research and training regarding detection dogs has involved ambiguity. This is partially due to the fact that the assessment of effectiveness regarding detection dogs continues to be entrenched within a traditional, non-scientific understanding. Furthermore, the capabilities of detection dogs are also based on their olfactory physiology and training methodologies, both of which are hampered by knowledge gaps. Additionally, the future of detection dogs is strongly influenced by welfare and social implications. Most importantly however, is the emergence of progressively inexpensive and efficacious analytical methodologies including gas chromatography related techniques, "e-noses", and capillary electrophoresis. These analytical methodologies provide both an alternative and assistor for the detection dog industry, however the interrelationship between these two detection paradigms requires clarification. These factors, when considering their relative contributions, illustrate a need to address research gaps, formalise the detection dog industry and research process, as well as take into consideration analytical methodologies and their influence on the future status of detection dogs. This review offers an integrated assessment of the factors involved in order to determine the current and future status of detection dogs.

Survey of the effect of odour impact on communities.

In the context of environmental malodour, surveys are valuable as they allow for the relatively detailed analysis of multiple factors pertaining to odour perception and subsequent reaction. However, the causes for an individual to experience odour impact while a neighbour will not are still not understood. The goal of this current survey design was to consolidate varying research paths for surveys within the environmental odour research space. This survey investigated the area of effect for wastewater treatment plants by using stratified random sampling techniques that radiated from the industrial areas. Additionally, this survey provided a "non-alerted" response to environmental malodour that represents a step forward for ecological validity. We found a small number of items relating to odour annoyance and home ownership that can be used in order to predict odour impact for individual community members. However, we also did not find any relationship with odour impact and perceived control. This survey design and analysis reconciles the varied approaches towards community surveys administered in prior literature, as well as providing information to improve future community engagement policies.

Unrepresented community odour impact: Improving engagement strategies.

Complaints for odour causing industry continue to increase in numeracy and severity. One assessment approach using Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O), has been used primarily to identify priority odourants within a standardised panel. We investigated the variation of response between participants of average and high olfactory sensitivity, and discovered that current GC-MS/O methodologies do not represent the entirety of community odour impact. Based on these results we constructed a Biosolids Processing Odour Wheel followed by a Community Odour Wheel for use by untrained community members and site operators. By using the information gathered from this research, as well as odour testing workshops for a wastewater treatment plant's staff and community surrounding the facility, we established a communicative system, which was subsequently incorporated into an online dynamic odour observation platform. This platform provides the WWTP with meaningful information from the community, as well as a common language for which to discuss environmental malodour with all stakeholders.

GABAB Receptor Agonist R-Baclofen Reverses Social Deficits and Reduces Repetitive Behavior in Two Mouse Models of Autism.

Autism spectrum disorder (ASD) is diagnosed by two core behavioral criteria, unusual reciprocal social interactions and communication, and stereotyped, repetitive behaviors with restricted interests. Excitatory/inhibitory imbalance is a prominent hypothesis for the etiology of autism. The selective GABAB receptor agonist R-baclofen previously reversed social deficits and reduced repetitive behaviors in a mouse model of Fragile X syndrome, and Arbaclofen improved some clinical symptoms in some Fragile X and ASD patients. To evaluate R-baclofen in a broader range of mouse models of ASD, we tested both the R-baclofen enantiomer and the less potent S-baclofen enantiomer in two inbred strains of mice that display low sociability and/or high repetitive or stereotyped behaviors. R-baclofen treatment reversed social approach deficits in BTBR T+ Itpr3tf/J (BTBR), reduced repetitive self-grooming and high marble burying scores in BTBR, and reduced stereotyped jumping in C58/J (C58), at nonsedating doses. S-baclofen produced minimal effects at the same doses. These findings encourage investigations of R-baclofen in other preclinical model systems. Additional clinical studies may be warranted to further evaluate the hypothesis that the GABAB receptor represents a promising pharmacological target for treating appropriately stratified subsets of individuals with ASD.

Nonnutritive sweeteners are not supernormal stimuli.

BACKGROUND: It is often claimed that nonnutritive sweeteners (NNS) are 'sweeter than sugar', with the implicit implication that high-potency sweeteners are supernormal stimuli that encourage exaggerated responses. This study aimed to investigate the perceived sweetness intensity of a variety of nutritive sweeteners (sucrose, maple syrup and agave nectar) and NNS (acesulfame-K (AceK), rebaudioside A (RebA), aspartame and sucralose) in a large cohort of untrained participants using contemporary psychophysical methods. METHODS: Participants (n=401 total) rated the intensity of sweet, bitter and metallic sensations for nutritive sweeteners and NNS in water using the general labeled magnitude scale. RESULTS: Sigmoidal dose-response functions were observed for all stimuli except AceK. That is, sucrose follows a sigmoidal function if the data are not artifactually linearized via prior training. More critically, there is no evidence that NNS have a maximal sweetness (intensity) greater than sucrose; indeed, the maximal sweetness for AceK, RebA and sucralose were significantly lower than that for concentrated sucrose. For these sweeteners, mixture suppression due to endogenous dose-dependent bitter or metallic sensations appears to limit maximal perceived sweetness. CONCLUSIONS: In terms of perceived sweetness, NNS cannot be considered supernormal stimuli. These data do not support the view that NNS hijack or overstimulate sweet receptors to produce elevated sweet sensations.

The impact of malodour on communities: a review of assessment techniques.

Malodours remain the biggest source of complaints regarding environmental issues. This factor is likely to increase, as the urban development steadily encroaches into areas that have malodourous emitting industries (such as wastewater and waste management operations and intensive livestock practices), and has the potential to be both time and fiscally expensive. Despite the enormous amount of research involved in odour detection and abatement, as well as the creation of several distinct methodologies, there has yet been no definitive procedure to evaluate odour impact on communities, as well as community response. This paper is a review of the current methods that explore this problem, as well as a précis of this research field's goals and challenges. The first aim of this review is to illustrate the dichotomy between regulatory-established procedures, such as panellist testing, and methods that are centred around producing a more comprehensive explanation of factors that influence an odour's impact on a community or individual. In that regard, we have addressed several predominant paradigms of inquiry for this field: analytical methods, panellist testing, qualitative research, and survey methods, with associated variants. Secondly, the challenges of measuring and monitoring community impact are discussed. While the quantification of odorants is crucial to appreciating impact, individual-based modifiers of perception have an enormous scope for which to shape the effect of those odours. Perceptual differences are also likely the most dominant variables that influence the elicited behaviour of individuals who have experienced malodour exposure.

Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll.

Nine treatments of pork luncheon roll produced with three sodium nitrite levels (0, 0.05 and 0.1%) and three tomato pulp powder (TPP) levels (0, 1.5 and 3%) were assessed at three storage times (2, 7 and 14d). The effects of enrichment with TPP on composition (protein, fat, moisture and ash), pH, colour (CIE L*, a*, b*), nitrosomyoglobin (NOMb) content, lipid oxidation (TBARS), residual nitrite content, total viable count (TVC) texture profile analysis (TPA) and sensory analysis of cooked pork luncheon roll were investigated. Decreasing the level of nitrite increased (p<0.001) the pH, the NOMb value (p<0.001), lipid oxidation (p<0.001) and the residual nitrite content (p<0.001) and affected the colour of the cooked product. The reduction in nitrites had no effect on the composition and texture of the pork luncheon rolls. Adding TPP reduced (p<0.001) the pH and increased (p<0.001) the colour parameters a* and b* of both the raw luncheon roll formulation and the cooked luncheon roll product. TPP, particularly at 3% had a detrimental effect on the texture of pork luncheon rolls by decreasing hardness (p<0.001), gumminess (p<0.001) and chewiness (p<0.001) and increasing cohesiveness (p<0.001). The TBA value increased (p<0.01) with the three main factors (nitrite, TPP, day) but was in all cases well below the 2mg MDA/kg threshold. TVCs for all treatments and storage days were below the TVC limit for this type of cooked product. The pork luncheon roll formulated with 50mg nitrite and 1.5% TPP had similar or enhanced sensory attributes compared to the luncheon roll containing no TPP and a nitrite level of 100mg/kg of product.

A comparison of sniff bottle staircase and olfactometer-based threshold tests.

Olfactometers have been gaining popularity as research tools, but they have yet to replace established testing procedures in a variety of laboratory and clinical settings, including absolute threshold tests. In this research, we designed and operated a simple olfactometer with which to assess threshold. To do this, we used a method-of-adjustment test that was compared to the three-alternative forced choice ascending sniff bottle staircase method, which is currently a standard threshold test procedure. We found that the olfactometer threshold test correlated highly with the staircase method, and that it possessed suitable test-retest reliability. The advantages of the olfactometer threshold test include faster test time and reduced cleaning and reassembly demands. Future use of the olfactometer in olfactory identification and/or detection thresholds amongst odors is also outlined.

Evaluation of smoking on olfactory thresholds of phenyl ethyl alcohol and n-butanol.

The effect of smoking on the sense of smell remains inconclusive. Previous research suggests that this is due to idiosyncratic acuity dependent on the odorants used in testing. Specifically, it appears that smokers have reduced olfactory acuity to odorants found within cigarettes compared with odorants not within cigarettes. Given that some of these odorants are used in tomography and magnetic resonance imaging, an in-depth understanding of this phenomenon in smoking individuals is crucial. This study assesses the variation of olfactory thresholds in smokers based on selective impairment to two odors commonly used in olfactory testing - n-butanol and phenyl ethyl alcohol (PEA). We presented to 46 participants an 18 step, forced choice, three choice ascending staircase method sniff bottle threshold test using n-butanol and PEA. PEA is present in cigarettes while n-butanol is not. Therefore n-butanol is used as a covariate to control for variance explained by any general olfactory dysfunction. Using this method, we can focus solely on selective impairment. We discovered that n-butanol threshold scores were significantly different between smokers and nonsmokers. In addition, after using n-butanol as covariate, phenyl ethyl alcohol scores remained significantly different between groups. This data suggests that there is an extended impairment to odors within tobacco and this may explain a cause of the inconclusiveness of past research.

Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties.

The effects of lutein (100 and 200 microg/g muscle), sesamol (250 and 500 microg/g muscle), ellagic acid (300 and 600 microg/g muscle) and olive leaf extract (100 and 200 microg/g muscle) on total viable counts (TVCs), lipid oxidation (thiobarbituric acid-reactive substances, TBARS), colour, oxymyoglobin oxidation, pH, water-holding capacity (WHC), sensorial properties of raw beef patties (M. longissimus thoracis et lumborum) stored in modified atmosphere packs (80% O(2):20% CO(2)) (MAP) aerobically at 4 degrees C for up to 8 and 12 days, respectively, were examined. All the nutraceuticals reduced (P<0.001) TVCs. The addition of sesamol, ellagic acid and olive leaf extract reduced (P<0.001) TBARS in raw beef patties in both packaging systems. Sesamol addition to beef resulted in lower (P<0.01) a* redness values and increased oxymyoglobin oxidation. Conversely, lutein and olive leaf extract reduced (P<0.001) oxymyoglobin oxidation relative to the control. The graded addition of ellagic acid and olive leaf extract improved (P<0.001) WHC.

The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles.

The functionality of pre-rigor beef was investigated in terms of the effects of phosphate reduction and curing of hot-boned meat on the processing and sensory properties of relatively low-value muscles, M. infraspinatus (IS) and M. pectoralis profundus (PP), from the forequarter. Muscles were excised within 90 min post-mortem (HB) or, from chilled carcasses, 24 h post-mortem (CB), and were injected to 115% of green weight with brine containing phosphate and were vacuum tumbled continuously for 2 h. Hot-boning gave lower total yield of cooked meat for both muscles. Hot-boned PP joints had slightly higher (P<0.05) cook loss than cold-boned. Reduction of added phosphate (from sodium tri-polyphosphate) from 0.3% to 0.15% of cured meat had detrimental effects on colour; joints containing the conventional 0.3% were lighter (P<0.001) and redder for both muscles. Hot-boning gave PP joints which were rated less tender by sensory panels, corresponding with higher (P<0.001) hardness TPA values, higher (P<0.05) Warner-Bratzler shear force (WBSF) values and shorter (P<0.05) sarcomere lengths. Effects of phosphate level and boning method were less in IS joints. In these, hot-boning gave products that were rated by sensory panel as slightly more tender but there was no effect on TPA or WBSF values. Furthermore, total yields from hot-boned products did not reflect the expected increase in functionality and reducing added phosphate during processing had a detrimental effect in binding and forming of joints.

Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems.

The effects of lutein (100, 200mug/g muscle), sesamol (250, 500mug/g muscle), ellagic acid (300, 600mug/g muscle) and olive leaf extract (100, 200mug/g muscle) on lipid oxidation (thiobarbituric acid-reactive substances TBARs), colour (CIE L *, a *, b *), pH, texture profile analysis (TPA), water holding capacity (WHC), cooking losses and sensorial properties of fresh and cooked pork patties were investigated. Raw and cooked minced pork (M. longissimus thoracis et lumborum) containing added lutein, sesamol, ellagic acid or olive leaf extract were stored aerobically or in modified atmosphere packs (MAP) for up to 8 and 12days, respectively. Lutein, sesamol, ellagic acid and olive leaf extract had no significant effect on microbial status, cook loss, pH or WHC. Lipid oxidation was reduced (P<0.001) in raw and cooked pork patties stored in aerobic packs and in MAP following addition of sesamol, ellagic acid and olive leaf extract. Antioxidant effectiveness in raw and cooked patties was in the order: sesamol=ellagic acid>olive leaf extract>lutein. Lutein increased (P<0.001) b * yellowness values in raw pork patties. Addition of lutein, sesamol, ellagic acid and olive leaf extract to pork had no detrimental effects on the organoleptic properties of cooked patties but altered (P<0.05) instrumental textural attributes. Results highlight the potential of using natural functional ingredients in the development of functional pork products with enhanced quality and shelf-life.

The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems.

The effect of lutein (100, 200, 300µg/ml), sesamol (500, 1000, 2000µg/ml), ellagic acid (300, 600, 900µg/ml) and olive leaf extract (100, 200, 300µg/ml) on oxymyoglobin oxidation and lipid oxidation in bovine and porcine muscle model systems (25% M. longissimus thoracis et lumborum homogenates) was examined. Radical scavenging activity, using the DPPH assay, and iron-chelating activities of lutein, sesamol, ellagic acid and olive leaf extract were assessed at concentrations ranging from 200 to 1000ppm. The radical scavenging activity was of the order: ellagic acid>sesamol>olive leaf extract>lutein. None of the natural antioxidants examined exhibited iron chelating activity. Following induced lipid oxidation (FeCl(3)/sodium ascorbate addition), lipid oxidation and oxymyoglobin oxidation were measured after 24h at 4°C. In bovine and porcine muscle model systems, lipid oxidation decreased (P<0.001) following addition of each of the natural antioxidants relative to the control and antioxidant potency followed the order: sesamol>ellagic acid>olive leaf extract>lutein. Ellagic acid and olive leaf extract decreased oxymyoglobin oxidation (P<0.001) while sesamol increased oxymyoglobin oxidation in both systems. The natural antioxidants examined may have applications in the development of nutritional enhanced meat products with enhanced shelf-life characteristics.

Development of a modified dry curing process for beef.

The development of a dry curing process using physical treatments to promote the diffusion of the cure ingredients was studied. Vacuum pulsing with and without tumbling, continuous vacuum, and tumbling only treatments were compared with a conventional static dry cure control method on beef M. supraspinatus. Vacuum tumble and tumble only treatments gave highest core salt content after 7 days conditioning (3.3% and 3.1%, respectively). All test treatments resulted in higher colour uniformity and lower % cook loss in comparison to control (P<0.001). The control and vacuum pulsed samples were tougher (P<0.001). Vacuum tumble and tumble only treatments gave higher acceptability (P<0.001). Based on these findings for M. supraspinatus, indicating that the vacuum tumble treatments gave the best results, further testing of this method was conducted using the M. biceps femoris in addition to the M. supraspinatus. Cured beef slices were stored in modified atmosphere packs (MAP) (80%N(2):20%CO(2)) for up to 28 day at 4°C. Redness (a(∗), P<0.001) decreased over storage time in M. biceps femoris. Vacuum tumble treatment increased (P<0.05) redness in M. supraspinatus. Results obtained demonstrate the benefits of vacuum tumbling over the other physical treatments as a method for accelerating the dry curing process, producing dry cured beef products with enhanced organoleptic quality and increased yields.

Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake.

Intake of vegetables falls short of recommendations to lower risk of chronic diseases. Most research addresses bitterness as a sensory deterrent to consuming vegetables. We examined bitter and sweet sensations from vegetables as mediators of vegetable preference and intake as well as how these tastes vary with markers of genetic variation in taste (3.2 mM 6-n-propylthiouracil bitterness) and taste pathology (1.0 mM quinine bitterness, chorda tympani nerve relative to whole mouth). Seventy-one females and 39 males (18-60 years) reported prototypical tastes from and preference for Brussels sprouts, kale and asparagus as well as servings of vegetables consumed, excluding salad and potatoes. Intensity and hedonic ratings were made with the general Labeled Magnitude Scale. Data were analyzed with multiple linear regression and structural equation modeling. Vegetable sweetness and bitterness were independent predictors of more or less preference for sampled vegetables and vegetable intake, respectively. Those who taste PROP as most bitter also tasted the vegetables as most bitter and least sweet. The spatial pattern of quinine bitterness, suggestive of insult to chorda tympani taste fibers, was associated with less bitterness and sweetness from vegetables. Via structural equation modeling, PROP best explained variability in vegetable preference and intake via vegetable bitterness whereas the quinine marker explained variability in vegetable preference and intake via vegetable bitterness and sweetness. In summary, bitterness and sweetness of sampled vegetables varied by taste genetic and taste function markers, which explained differences in preference for vegetables tasted in the laboratory as well as overall vegetable intake outside the laboratory.

The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin.

Pork loins were pumped to 110% of original weight with solutions containing 5.5% salt and 3.3% sodium tripolyphosphate, 5.5% salt and 3.3% ß-lactoglobulin (ß-lg) enriched fraction or 5.5% salt and 3.3% whey protein concentrate 80% (WPC80) for comparison with non-enhanced control loins. The enhancement of pork loins significantly increased (p<0.001) the tenderness and juiciness. Warner-Bratzler shear force values were lower (p<0.001) in enhanced then in non-enhanced control chops. The enhanced pork chops had a slightly higher overall flavour and overall acceptability to the control pork chops. Sensory analysis showed that ß-lg enriched fraction and WPC80 can be used as replacement ingredients to reduce the amount of phosphate used in enhancement solutions, as they were comparable to salt/sodium tripolyphosphate (salt/STPP) enhancement solution. Consumers rated the tenderness, juiciness and taste of the enhanced chops significantly (p<0.001) higher then the control chops.

The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters.

Four Beta-lactoglobulin (ß-lg) enriched fractions containing different mineral contents were prepared and evaluated in frankfurters. Frankfurters were assessed for cook loss, water holding capacity (WHC), textural and sensory characteristics. The addition of the ß-lg fractions reduced the cook loss (p<0.001) in comparison to the control (6.63% vs 3.98%). The fractions (ß-lg 1 and 2) with the lowest calcium level significantly reduced WHC (p<0.01). The ß-lg fractions had no detrimental effect on the sensory characteristics (p>0.05). All of the fractions increased the TPA value of hardness in comparison to the control (p<0.001) while the springiness decreased in the fractions (p<0.001) with the lowest mineral level. This study showed that the mineral composition of the ß-lactoglobulin fractions affected cook loss, tenderness and hardness (TPA) of the frankfurters and the addition of the ß-lactoglobulin enriched fraction did not affect the organoleptic quality of frankfurters in comparison to the control. This study shows the potential for next generation whey protein fractions and their application in meat products.