scholarly journals Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
M. R. Phelps ◽  
Andrea Garmyn ◽  
J. C. Brooks ◽  
Gretchen Mafi ◽  
Susan Duckett ◽  
...  
Keyword(s):  
United States ◽  
Eating Quality ◽  
Quality Traits ◽  
Fat Percentage ◽  
Marbling Score ◽  
Postmortem Aging ◽  
High Good ◽  
Consumer Assessment ◽  
The Relationship ◽  
Better Than

Consumer sensory analysis was performed to evaluate the effects of three marbling categories [LOW, Intermediate (MED), and HIGH] and 2 postmortem aging categories (21 d and 42 d) on the palatability of lamb loin chops as determined by U.S. consumers and to determine the relationship between marbling, flank streaking, intramuscular fat percentage (IMF), and palatability traits. Marbling and aging did not interact to affect any of the scores for palatability attributes, their acceptances, or the frequency of their overall eating quality classifications (P < 0.05). Consumers rated HIGH treatments (P < 0.05) as more tender, juicier, and with greater flavor liking and overall liking than MED or LOW, which were similar for all traits (P > 0.05). Aging also influenced (P < 0.05) all traits, as consumers scored 21 d samples greater for all palatability traits than their 42 d counterparts. A greater (P < 0.05) percentage of consumers categorized 42 d samples as ‘unsatisfactory’ and fewer as ‘better than everyday’ or ‘premium quality’ than 21 d samples. A larger proportion of consumers categorized HIGH samples as ‘premium quality’ than MED or LOW and fewer called HIGH ‘good everyday quality’ compared to MED (P < 0.05). Flank streaking, marbling score, and IMF were all influenced (P < 0.01) by marbling category in a linear fashion. Increasing marbling score, more so than flank streaking, was positively linked to increasing eating quality scores. Also, tenderness, juiciness and flavor liking are major drivers for consumer sensory scores for overall liking, with flavor liking having the strongest relationship to overall liking of lamb. Overall, consumers preferred HIGH marbling over LOW and MED marbling loin chops, but had difficulty distinguishing between LOW and MED. Furthermore, extending postmortem aging of lamb loin from 21 to 42 d reduced scores for eating quality traits.

scholarly journals Comparative Study on Relative Fossil Energy Carrying Capacity in China and the United States

Energies ◽  
2021 ◽  
Vol 14 (10) ◽  
pp. 2972
Author(s):  
Zhili Zuo ◽  
Jinhua Cheng ◽  
Haixiang Guo ◽  
Yonglin Li
Keyword(s):  
United States ◽  
Carrying Capacity ◽  
The United States ◽  
Reference Area ◽  
Energy Sustainability ◽  
Fossil Energy ◽  
The Relationship ◽  
Population And Environment ◽  
Better Than ◽  
Innovative Concept

Based on resource carrying capacity, this study used the revised theory of relative resource carrying capacity (RRCC) and introduced an innovative concept of relative fossil energy carrying capacity (RFECC), which evaluates the degree of fossil energy sustainability based on the relationship between economy, population, and environment. This study took China and the United States as the study objects, took the whole country as the reference area, and calculated the RFECC of population, economic, and environmental resources from 2000 to 2018. Therefore, based on the comparative analysis, the following conclusions were drawn: (i) there is a big difference in the RFECC between China and the United States, which is manifested in the inverted U-shaped trend in China and the U-shaped trend in the United States; (ii) the relative fossil energy carrying states in China and the United States are different, mainly reflected in the economy and environment; (iii) the gap in RFECC between China and the United States has gradually widened; in general, China’s economic RFECC is better than that of the United States, while environmental RFECC and population RFECC in the United States is better than that of China; and (iv) coal and oil should be used as a breakthrough point for the sustainable fossil energy and sustainable development for China and the United States, respectively.

scholarly journals Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin

2017 ◽  
Vol 2 (1) ◽  
Author(s):  
M. R. Phelps ◽  
J. C. Brooks ◽  
Gretchen Mafi ◽  
Susan Duckett ◽  
Jerrad Legako ◽  
...  
Keyword(s):  
United States ◽  
Postmortem Aging ◽  
Consumer Assessment

scholarly journals Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 173 ◽  
Author(s):  
Jamie Cafferky ◽  
Ruth M. Hamill ◽  
Paul Allen ◽  
John V. O’Doherty ◽  
Andrew Cromie ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Eating Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
And Gender ◽  
The Relationship ◽  
Sire Breed ◽  
Insight Into

The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. Warner–Bratzler shear force (WBSF), intramuscular fat (IMF)%, cook-loss%, drip-loss%, colour (L*, a*, b*) and ultimate pH (upH) were determined in the LTL muscle from eight beef sire breeds representative of the Irish herd (Aberdeen Angus, Belgian Blue, Charolais, Hereford, Limousin, Parthenaise, Salers and Simmental). The results indicate that IMF%, cook-loss% and drip-loss% were associated with breed (p < 0.05); while WBSF, IMF% and cook-loss% differ between genders (p < 0.05). Steer LTL had a greater IMF% and exhibited reduced WBSF and cook-loss% in comparison to the bull LTL (p < 0.05). This study provides greater insight into how quality traits in beef are influenced by breed and gender and will support the industry to produce beef with consistent eating quality.

scholarly journals Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
M. E. Bueso ◽  
Andrea Garmyn ◽  
Travis O'Quinn ◽  
J. C. Brooks ◽  
Mindy M. Brashears ◽  
...  
Keyword(s):  
United States ◽  
Chemical Composition ◽  
Willingness To Pay ◽  
Shear Force ◽  
Country Of Origin ◽  
The United States ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Fat Percentage ◽  
Significant Difference

The objective of this study was to compare the eating quality characteristics of beef from the United States and Honduras and to assess the willingness of Honduran and U.S. consumers to pay for these products. All U.S. sourced strip loins from grain-finished cattle, aged 21 d, were selected to equally represent USDA Select (SEL; n = 6) and upper 2/3 (Top) Choice (TC; n = 6) quality grades. Additionally, strip loins (n = 6) from Honduran grass-finished (HGRASS) cattle and grain-finished (HGRAIN) cattle (n = 6) were collected from a commercial abattoir in Siguatepeque, Honduras and aged 21 d. Samples were evaluated on 8-point hedonic scales for flavor, tenderness, juiciness, and overall liking by 240 consumers in each country. Consumers indicated if each trait was acceptable, and willingness to pay for each sample was rated in U.S. dollars (or the Honduran Lempiras equivalent): $0, 3, 6, and 10 per 0.45 kg. Chemical composition and Warner-Bratzler shear force (WBSF) were also determined. The TC had greater (P < 0.05) fat percentage than SEL and HGRASS, but did not differ (P > 0.05) from HGRAIN. The HGRAIN had greater WBSF values than TC and SEL, which did not differ (P > 0.05); however, HGRASS was similar (P > 0.05) to all other treatments. The TC had greater tenderness and flavor liking scores (P < 0.05) than all other treatments, followed by SEL, HGRASS, and HGRAIN, with a significant difference between each treatment. Honduran consumers assigned greater ratings for tenderness and flavor liking when compared to U.S. consumers. The lowest rated treatment in both countries was Honduran grain-finished followed by Honduran grass-finished. Consumers in Honduras were willing to pay more for samples when compared to U.S. consumers. Consumers were also willing to pay a premium for products with greater palatability, regardless of the country of origin.

scholarly journals Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1

2018 ◽  
Vol 2 (1) ◽  
pp. 26-36 ◽  
Author(s):  
Travis G O’Quinn ◽  
J F Legako ◽  
J C Brooks ◽  
Mark F Miller
Keyword(s):  
Intramuscular Fat ◽  
Eating Quality ◽  
Minimal Amount ◽  
Fat Percentage ◽  
Marbling Score ◽  
Relative Contribution ◽  
Predicted Probability ◽  
Study Results ◽  
Wide Range ◽  
Eating Experience

Abstract The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted studies representing a wide range of treatments and levels of eating quality that included more than 1,500 beef samples and 1,800 consumers were compiled and analyzed for this study. Results of a multivariate regression indicated that tenderness, flavor, and juiciness accounted for 43.4%, 49.4%, and 7.4%, respectively, of overall palatability (P &lt; 0.05; R2 &gt; 0.99). Additionally, the odds of a steak being rated unacceptable overall when tenderness, juiciness, or flavor were rated unacceptable were 2.2 to 1 (69%), 1.9 to 1 (66%), and 3.3 to 1 (77%), respectively. This indicated overall palatability was 7.2, 6.5, and 12.3 times more likely to be rated unacceptable if tenderness, juiciness, or flavor, respectively, was also rated unacceptable. Additionally, the percentage of samples rated acceptable for each palatability trait increased (P &lt; 0.05) as quality grade increased. More than 88% of USDA Prime samples were rated acceptable for each palatability trait, whereas only 74.8–77.3% of USDA Select samples were rated acceptable for each palatability trait. Marbling score accounted for 14–16% of the variation (P &lt; 0.01) in consumer palatability scores for each trait and intramuscular fat percentage accounted for 17–21% of the variation in each trait (P &lt; 0.01). Logistic equation models for the predicted probability of an acceptable rating for each palatability trait based on intramuscular fat percentage accounted for only a minimal amount of variation (P &lt; 0.01; R2 ≤ 0.09). Results of this study indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They provide evidence that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent upon the acceptance of all three traits: tenderness, juiciness, and flavor.

scholarly journals Correlations Between Parental Lines and Indica Hybrid Rice in Terms of Eating Quality Traits

2021 ◽  
Vol 7 ◽  
Author(s):  
Yan Peng ◽  
Bigang Mao ◽  
Changquan Zhang ◽  
Ye Shao ◽  
Tianhao Wu ◽  
...  
Keyword(s):  
Hybrid Rice ◽  
Amylose Content ◽  
Eating Quality ◽  
Quality Traits ◽  
Short Branch ◽  
Cooked Rice ◽  
Apparent Amylose Content ◽  
Parental Lines ◽  
Positive Correlations ◽  
The Relationship

In this study, by analyzing the relationship between hybrid combinations and parental lines, we found that the eating quality traits of hybrid combinations were determined by both parents. The sterile lines determined the overall eating quality characteristics of the hybrid combinations. For the same sterile line, there were some correlations between the hybrid combinations and restorer lines in terms of taste value, rapid visco analyzer breakdown and setback values, apparent amylose content, and cooked rice hardness and stickiness. Analysis of the starch fine structure between hybrid combinations and their restorer lines demonstrated positive correlations between them in terms of short-branch amylopectin chains and amylose. Moreover, different allelic combinations of the Wx gene showed different genetic effects on the eating quality traits of hybrid rice. Overall, this study provides a framework for the development of hybrid rice with superior eating quality.

Abusive Men's Use of Children to Control Their Partners and Ex-Partners

2007 ◽  
Vol 12 (1) ◽  
pp. 54-61 ◽  
Author(s):  
Marisa L. Beeble ◽  
Deborah Bybee ◽  
Cris M. Sullivan
Keyword(s):  
United States ◽  
Intimate Partner Violence ◽  
Partner Violence ◽  
Emotional Abuse ◽  
The United States ◽  
Intimate Partner ◽  
Anecdotal Evidence ◽  
Multiple Variables ◽  
The Relationship

While research has found that millions of children in the United States are exposed to their mothers being battered, and that many are themselves abused as well, little is known about the ways in which children are used by abusers to manipulate or harm their mothers. Anecdotal evidence suggests that perpetrators use children in a variety of ways to control and harm women; however, no studies to date have empirically examined the extent of this occurring. Therefore, the current study examined the extent to which survivors of abuse experienced this, as well as the conditions under which it occurred. Interviews were conducted with 156 women who had experienced recent intimate partner violence. Each of these women had at least one child between the ages of 5 and 12. Most women (88%) reported that their assailants had used their children against them in varying ways. Multiple variables were found to be related to this occurring, including the relationship between the assailant and the children, the extent of physical and emotional abuse used by the abuser against the woman, and the assailant's court-ordered visitation status. Findings point toward the complex situational conditions by which assailants use the children of their partners or ex-partners to continue the abuse, and the need for a great deal more research in this area.

Inequality in the Promised Land

2020 ◽  
Vol 9 (1) ◽  
pp. 177-180
Author(s):  
Muhammad Sharif Uddin
Keyword(s):  
United States ◽  
Minority Students ◽  
Doctoral Dissertation ◽  
Ethnographic Study ◽  
Suburban Area ◽  
Midwestern United States ◽  
Minority Community ◽  
Promised Land ◽  
Land Race ◽  
The Relationship

Inequality in the promised land: Race, resources, and suburban schooling is a well-written book by L’ Heureux Lewis-McCoy. The book is based on Lewis-McCoy’s doctoral dissertation, that included an ethnographic study in a suburban area named Rolling Acres in the Midwestern United States. Lewis-McCoy studied the relationship between families and those families’ relationships with schools. Through this study, the author explored how invisible inequality and racism in an affluent suburban area became the barrier for racial and economically minority students to grow up academically. Lewis-McCoy also discovered the hope of the minority community for raising their children for a better future.

The United States and the Iranian Nuclear Programme

2018 ◽  
Author(s):  
Steven Hurst
Keyword(s):  
United States ◽  
Decision Making ◽  
Domestic Politics ◽  
The United States ◽  
Nixon Administration ◽  
Comprehensive Plan ◽  
The Us ◽  
Nuclear Issue ◽  
The Relationship

The United States, Iran and the Bomb provides the first comprehensive analysis of the US-Iranian nuclear relationship from its origins through to the signing of the Joint Comprehensive Plan of Action (JCPOA) in 2015. Starting with the Nixon administration in the 1970s, it analyses the policies of successive US administrations toward the Iranian nuclear programme. Emphasizing the centrality of domestic politics to decision-making on both sides, it offers both an explanation of the evolution of the relationship and a critique of successive US administrations' efforts to halt the Iranian nuclear programme, with neither coercive measures nor inducements effectively applied. The book further argues that factional politics inside Iran played a crucial role in Iranian nuclear decision-making and that American policy tended to reinforce the position of Iranian hardliners and undermine that of those who were prepared to compromise on the nuclear issue. In the final chapter it demonstrates how President Obama's alterations to American strategy, accompanied by shifts in Iranian domestic politics, finally brought about the signing of the JCPOA in 2015.

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