Progress 09/08/14 to 07/31/19
Outputs
Target Audience:Meat Industry, Food Industry, Consumers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three graduate students and one undergraduate student have worked on this project and gained expertise on evaluating poultry meat quality,conducting sensory analyses, and teaching food science in the schools. This research provided valuable information to help industry members in Mississippi as well as trained graduate students so that they are now able to perform independent research and write technically. How have the results been disseminated to communities of interest?Results have been disseminated through peer reviewed journal publications and theses and dissertations. Additional peer reviewed journal papers are in progress. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Studies were conducted that focused on adding value to muscle food products through applied protein chemistry, added value technologies, sensory science, flavor chemistry, and statistical analyses. Research was conducted for food companies to understand the acceptability of their products. Research was also conducted to help food companies determine if they had successfully matched various food products. In addition, research was conducted to determine product shelf-life and to determine the cause of appearance, flavor and texture quality problems. Sensory testing was conducted to help other faculty members determine the effect of different processing techniques and ingredient additions on the sensory quality of meat and dairy products. Two examples of projects that were conducted are listed below. 1)Wooden breast (WB) is a Pectoralis major muscle myopathy in broilers that negatively impacts breast meat quality. The objective of this research was to evaluate quality differences between normal (NOR), moderately (MOD), and severely woody (SEV) broiler breast that were marinated with water (control), water, sodium phosphate and salt (traditional), or water, potassium carbonate and salt (clean label). Treatments were vacuum tumbled for 30 min and then frozen in a CO2 cabinet When averaged over marinade, NOR had a greater tumble yield than MOD and SEV. Marinated SEV were crunchier and less tender ( than MOD and NOR, and MOD was less tender than NOR. Similarly, tlean SEV was chewier ) than MOD and NOR, but traditional SEV was only chewier than NOR. Clean and traditional SEV were less acceptablethan MOD and traditional NOR, but no difference existed in acceptability between MOD and NOR for both marinades. In addition, when averaging over WB severity, traditional was preferred over clean label. Even though the clean marinade samples were tender, the clean label formulation was not interchangeable with the traditional marinade when SEV is marinated. The use of salt and sodium phosphate or potassium carbonate improved the eating quality of MOD and SEV woody breast. However, differences remain between NOR and SEV in tenderness, gumminess and crunchiness that negatively impact consumer acceptability. 2) Research was conducted to determine if high school students in a biology class without a chemistry background could comprehend eight basic food science principles equally as well as students in a chemistry class that were taught the same principles. This study assessed baseline knowledge of high school students, determined the effect of food science-based lessons on baseline knowledge and level of understanding, and determined the effect of food science-based lessons on students' awareness of and interest in food science. Baseline knowledge and awareness of food science was low. Food science-based instruction resulted in higher post-test scores. Results indicated no differences in students' knowledge base and level of understanding between biology and chemistry classes and supported the idea of further incorporating a food science curriculum into high school biology.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Schilling, M.W., Pham-Mondala, A.J., Dhowlaghar, N., Campbell, Y.L., Williams, J.B., Xiong, Y.L., Perez, S.M., Kin, S. 2018. Effects of rosemary (Rosmarinus officinalis L.) and green Tea (Camellia sinensis L.) extracts on sensory properties and shelf-life of fresh pork sausage during long-term frozen storage and subsequent retail display. Meat and Muscle Biology. 2:375-390.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Schilling, M.W., Pham-Mondala, A.J., Dhowlaghar, N., Campbell, Y.L., Dinh, T.T., Tolentino, A.C., Williams, J.B., Xiong, Y.L. 2019. Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage. Meat and Muscle Biology. 3:194-209.
|
Progress 10/01/17 to 09/30/18
Outputs
Target Audience:Meat Industry, Food Industry, Consumers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three graduate studentsand one undergraduate student have worked on this project and gained expertise on evaluating processed meats, evaluating chicken breastand conducting sensory analyses. This research provided valuable information to help industry members in Mississippi as wellas trained graduate students so that they are able to perform independent research and write technically. How have the results been disseminated to communities of interest?Results have been disseminated through peer reviewed journal publications and articles in technical magazines. Additional peer reviewed journal papersare in progress. What do you plan to do during the next reporting period to accomplish the goals?Promote interdisciplinary research that begins at the farm (genetics, nutrition, animal handling, etc.), extends to the processing facilities, evaluates product quality, explores added value technology, includes economical analysis, and potentially ends with determining health outcomes 2. Have a HICS (Highest Impact on Customers' Success) based model: Identify our customers' needs and operate based on the principle that we will be successful if we make our customers successful. Our customers are 1) Students; 2) Industry Stakeholders; 3) Private Citizens; 4) Government; 5) University Faculty, and Staff.
Impacts
What was accomplished under these goals?
Studies were conducted that focused on adding value to muscle food products through applied protein chemistry, added value technologies, sensory science, flavor chemistry, and statistical analyses. Research was conducted for food companies to understand the acceptability of their products. Research was also conducted to help food companies determine if they had successfully matched various food products. In addition, research was conducted to determine product shelf-life and to determine the cause of appearance, flavor and texture quality problems. Sensory testing was conducted to help other faculty members determine the effect of different processing techniques and ingredient additions on the sensory quality of meat and dairy products. Twoexamples of projects that were conducted are listed below. 1.the objective of this research was to evaluate and compare the instrumental quality traits (pH, color, cook loss, and shear force) of normal and woody breast fillets over storage time and determine if the WB condition dissipates over storage time. Ninety chicken breast samples, 30 from each of the following three breast meat categories (normal - NOR, moderate - MOD and severe - SEV) were collected from a commercial processing plantimmediately after the commercial slaughter and deboning process on 5 separate occasions (n=450 total breast samples).The 30 chicken breast samples from each category were randomly assigned to 6 groups with 5 breast samples in each group for analysis from day 0 through day 5. Dissipation percentage was defined as the percentage of chicken breasts that changed from severe to moderate, slight, or normal or breasts that changed from moderate to mild or normal.For moderate WB fillets, dissipation percentage increasedfrom 1 to 3 days of storage, and then remained similar from 3 to 5 days of storage (Table 1). After 5 days of storage at 2-4 °C, 84% of severe WB fillets dissipated to moderate WB, which was greater than all other storage times. Dissipation percentage was also greater for severe WB after 3 and 4 days of storage in comparison to 1 and 2 days of storage. Even though a large percentage of severe WB dissipated over time, breast fillets only dissipated to moderate, not to slight WB or normal breast meat. In comparison, only 40-52% of the moderate WB fillets dissipated to slight WB or normal after 3 to 5 days of storage.Even though visual dissipation occurred, this did not impact the shear force of the meat from the upper portion of the chicken breast, indicating that there are some tough or crunchy tissue parts within this portion of the breast. Results also indicated that instrumental measurements including pH, instrumental color, proximate analysis, and cooking loss differed between severe, moderate, and normal breast meat but did not change over storage time. Therefore, the dissipation that occurred was mainly visual and did not lead to improved meat quality. 2.the objective of this study was to investigate the effects of adding varying combinations of rosemary and green tea extracts with synthetic antioxidants on the physicochemical, microbial, and sensory characteristics of fresh pork sausage during simulated retail display. Ten batches of pre-rigor meat were formulated with combinations of BHA (proprietary), BHT (proprietary), PG (proprietary), rosemary (R; 1500, 2000, 2500 ppm) and green tea (G; 100, 200, 300 ppm). All batches included BHA, BHT, and PG and were randomly assigned to contain one of the following treatments: (1) G100 + R1500, (2) G200 + R1500, (3) G300 + R1500, (4) G100 + R2000, (5) G200 + R2000, (6) G300 + R2000, (7) G100 + R2500, (8) G200 + R2500, (9) G300 + R2500, and (10) Control (synthetic antioxidants only). Fresh pork sausages were placed in frozen storage (-20°C) for 3 months and then then exposed to simulated retail display conditions (0, 7, 14, 21 d) at 800 lux and 4°C. The addition of rosemary and green tea extracts reduced lipid oxidation in all treatment combinations in comparison to the control samples as early as day 0 and after 21 d of refrigerated storage The most significant reduction in lipid oxidation (P < 0.05) after 7 and 14 d of storage was brought about by the addition of R2500 + G300 (40-50% inhibition) in fresh pork sausage, while less inhibition (%) occurred in samples mixed with R1500 (16-30%) and R2000 (16-39 %), indicating a protection that was dependent on rosemary extract concentration.A.. All fresh pork sausage treatment combinations had flavor, aroma, and texture shelf-lives of at least 15 d of storage compared with the control whose shelf-life was limited to less than 14 d. The panelists identified the predominant off-odor as that of spoilage due to microbial growth and to a lesser extent deterioration related to oxidative processes. The addition of the natural plant extracts to fresh pork sausage effectively suppressed lipid oxidation and slowed psychrotrophic bacterial growth when compared to the control samples. Combinations of rosemary and green tea extracts delayed discoloration. However, it was ineffective at inhibiting the loss of red color of sausage during extended storage. The results also indicated that the addition of rosemary and green tea extracts improved the keeping quality of fresh pork sausage under simulated retail display, and enhanced the sensory properties, which demonstrates the potential for utilization of these natural plant extracts in combination with synthetic antioxidants in fresh, comminuted meat products.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Schilling, M.W., Pham, A.J., Williams, J.B., Xiong, Y.L., Dhowlaghar, N. Tolentino, A.C. Kin, S. 2018. Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display. Meat Science. 143:199-209.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Perez, S.M., Dhowlaghar, N., Cord, C.L., Kim, T., Heiti, V., Schilling, M.W. 2018. Effects of CPC and PAA treatment of broiler frames on Salmonella incidence and MDM quality. Meat and Muscle Biology. 2:197-204.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Butler, J.L., Dhowlaghar, N., Kim, T., Smith, B.S., Campano, S. G., Schilling, M.W. 2018. Utilization of buffered vinegar to inhibit the growth of Listeria monocytogenes on marinated and cooked chicken breast. Meat and Muscle Biology: 2:214-220.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Stringer, L.E., Hendrix, J.D., Swortzel, K.A., Williams, J.B., Schilling, M.W. 2018. Evaluating the effectiveness of integrating food science lessons in high school Biology curriculum in comparison to high school Chemistry curriculum. Journal of Food Science Education. DOI: 10.1111/1541-4329.12153
- Type:
Books
Status:
Published
Year Published:
2018
Citation:
Marriott, N.G., Schilling, M.W., Gravani, R. 2018. Principles of Food Sanitation. 6th edition. Springer, New York, 425p.
|
Progress 10/01/16 to 09/30/17
Outputs
Target Audience:Meat industry, food industry, consumers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three graduate students, one visiting scientist, and one undergraduate student have worked on this project and gained expertise on evaluating beef quality and conducting sensory analyses. This research provided valuable information to help industry members in Mississippi as wekk as trained graduate students so that they are biw able to perform independent research and write technically. How have the results been disseminated to communities of interest?Results have been disseminated through peer reviewed journal publications. Additional peer reviewed journal are in progress. What do you plan to do during the next reporting period to accomplish the goals? Promote interdisciplinary research that begins at the farm (genetics, nutrition, animal handling, etc.), extends to the processing facilities, evaluates product quality, explores added value technology, includes economical analysis, and potentially ends with determining health outcomes Have a HICS (Highest Impact on Customers' Success) based model: Identify our customers' needs and operate based on the principle that we will be successful if we make our customers successful. Our customers are 1) Students; 2) Industry Stakeholders; 3) Private Citizens; 4) Government; 5) University Faculty, and Staff.
Impacts
What was accomplished under these goals?
Studies were conducted that focused on adding value to muscle food products through applied protein chemistry, added value technologies, sensory science, flavor chemistry, and statistical analyses. Research was conducted for food companies to understand the acceptability of their products. Research was also conducted to help food companies determine if they had successfully matched various food products. In addition, research was conducted to determine product shelf-life and to determine the cause of appearance, flavor and texture quality problems. Sensory testing was conducted to help other faculty members determine the effect of different processing techniques and ingredient additions on the sensory quality of meat and dairy products. Three examples of projects that were conducted are listed below. 1. Consumer demand for clean ingredient labels has led to research into natural alternatives to synthetically derived functional ingredients. Phosphates, including sodium tripoly phosphate, have been reported as an undesirable additive in meat products by consumers. Phosphates are used by meat processors to increase yields, improve texture, and protect flavor. The objective of this research is to determine if the addition of phosphate substitutes including oat fiber, oat fiber with dried vinegar, and whey protein concentrate are a viable natural alternatives to phosphate in ready-to-eat (RTE) marinated chicken breast.Broiler breast meat (0.19-0.25 kg per fillet) was marinated with formulations containing 1.0% NaCl and 0.4% sodium tripolyphosphate or a phosphate substitute treatment and water. The treatment variables consisted of positive phosphate, negative phosphate, whey protein concentrate (WPC), oat fiber, or oat fiber with dry vinegar. Treatments were vacuum tumbled at 25 mm hg for 30 min at 8 rpm using 0.91 kg of brine solution and 7.8 kg of chicken breast. Samples were measured for percent pick-up of brine, cooking loss, pH, color, and instrumental tenderness. Sensory evaluation was conducted (n=180 total panelists) to evaluate the appearance, aroma, texture, flavor and overall acceptability of chicken breast treatments. Phosphate treatments yielded breast meat with lesscooking loss and a greater pH than the negative control and phosphate substitute treatments. No differences existed among treatments with respect to brine pick up and shear force. On average, no differences existed in consumer acceptability for appearance, texture and overall acceptability, with all mean values between like slightly and like moderately on the 9 point hedonic scale. Furthermore 82% of panelist rated the positive phosphate treatment at least like slightly. The oat fiber treatment was like slightly or greater by 77% or panelist, while 74% of panelist rated the whey protein concentrate treatment at least like slightly or greater. Both the oat fiber with dry vinegar and negative phosphate treatments were like slightly or greater by 68% of panelists. This indicates that formulating whey protein concentrate, and oat fiber into chicken marination can effectively increase the percentage of panelist that like chicken breast as compared to the negative phosphate treatment. Whey protein concentrate and oat fiber have potential as phosphate alternatives in marinated chicken breast. Future research should be explored to determine ingredients that can increase negative charges on myofibrillar proteins to maximize yield and functionality for use in conjunction with oat fiber and whey protein concentrate as a potential phosphate replacer in meat systems. 2. The objective of this study was to evaluate the efficacy of buffered vinegar in a marinade solution on inhibiting Listeria monocytogenes growth on cooked broiler breast meat. Broiler breasts were vacuum-tumbled for 30 min in a marinade consisting of dry (0%, 0.4%, 0.6%, and 0.8%) or liquid vinegar (1.5%), sodium chloride, sodium tripolyphosphate, and water. The chicken breasts were then cooked to an internal temperature of 75°C. The breast meat was inoculated with 2.0-3.0 log CFU L. monocytogenes, placed into modified atmosphere packaging, and stored at 2°C plus/minus 2 for 0-60 days. L. monocytogenes growth was stable on all treatments for up to 30 days. However, from 35 to 60 days, the buffered vinegar treatments had fewer L. monocytogenes countsthan the control treatment. In addition, the 0.8 % DV and 1.5 % LV treatments had fewer than 2.0 log counts of L. monocytogenes after 60 days of storage. 3. Broiler frames were treated with antimicrobial solutions of 0.1% peroxyacetic acid (PAA) or 0.5% cetylpyridinium chloride with Citrilow™ (CPC) for contact times of 30, 60, 90, or 120 sec and evaluated for their effectiveness at reducing the incidence of naturally contaminated Salmonella spp. on broiler frames and decreasing Salmonella counts on inoculated frames that were ground and sieved into mechanically separated chicken meat (MSC). Treatment times for PAA and CPC did not affect% incidence of Salmonella on naturally contaminated broiler frames. While CPC30 showed a greater % reduction in incidence than PAA30, CPC90 and CPC120 did not differ from PAA90 and PAA120. However, the CPC treatments imparted a greater decrease in incidence of Salmonella on frames than PAA. For inoculated frames, both antimicrobial treatments for 60 and 90 sec showed greater reduction of Salmonella counts in MSC than their controls. Average reductions on PAA and CPC were 0.8 and 1.1 log CFU/g, respectfully. Treated MSC samples were evaluated for pH, color, cook loss and protein bind. On average, CPC treatments were lighter (CIE L*) than PAA treatments, and PAA treatments were more red (CIE a*) and more yellow (CIE b*) than CPC treatments. All treatments produced MSC with lesser hue values than their controls. Protein bind and cook loss results indicated that the PAA treatments had no significant impact on MSC quality. Frames that were treated with CPC for 60 sec yielded less protein bind than the control, which indicates less protein functionality.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Kezhou, C., Shao, W., Chen, X., Campbell, Y.L., Nair, M.N., Suman, S.P., Beach, C.M., Guyton, M.C., Schilling, M.W. 2017. Meat quality traits and proteome profile of woody broiler breast Pectoralis major) meat. Poultry Science. doi.org/10.3382/ps/pex284
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Schilling, M.W., Suman, S.P., Zhang, X. Nair, M.N., Desai, M.A., Kezhou, C., Ciaramella, M.A., Allen, P.J. 2017. Proteomic approach to characterize biochemistry of meat quality defects. Meat Science. 132:131-138.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Zhang, X., Owens, C.M. Schilling, M.W. 2017. The Case for Meat: Is Meat the Edible Flesh from Mammals? What about Poultry, Fish and Seafood? Animal Frontiers. 7:12-18.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Coatney, K.T., Freeman, M.A., Allen, P.J., Ciaramella, M.A., Schilling, M.W. 2017. Willingness-to-Pay for Value-Added Freshwater Prawns. Aquaculture Economics and Management. 4:419:432.
|
Progress 10/01/15 to 09/30/16
Outputs
Target Audience:Meat industry, food industry, consumers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Four graduate students worked on these projects over the last year. These students gainedexpertise on evaluating muscle food quality and conducting sensory analyses. This research provided valuable information to help industry members in Mississippi as well as trained graduate students so that they are able to performindependent research and write technically. How have the results been disseminated to communities of interest?Results have been disseminated through peer reviewed journal publications. Additional peer reviewed journal publications are in progress. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, we will focus on the following Objectives: Promote interdisciplinary research that begins at the farm (genetics, nutrition, animal handling, etc.), extends to the processing facilities, evaluates product quality, explores added value technology, includes economical analysis, and potentially ends with determining health outcomes. Have a HICS (Highest Impact on Customers' Success) based model: Identify our customers' needs and operate based on the principle that we will be successful if we make our customers successful. Our customers are 1) Students; 2) Industry Stakeholders; 3) Private Citizens; 4) Government; 5) University Faculty, and Staff.
Impacts
What was accomplished under these goals?
Studies were conducted that focused on adding value to muscle food products through applied protein chemistry, added value technologies, sensory science, flavor chemistry, and statistical analyses. Research was conducted for food companies to understand the acceptability of their products. Research was also conducted to help food companies determine if they had successfully matched various food products. In addition, research was conducted to determine product shelf-life and to determine the cause of appearance, flavor and texture quality problems. Sensory testing was conducted to help other faculty members determine the effect of different processing techniques and ingredient additions on the sensory quality of meat products. Research was completed using preference mapping and/or cluster analysis to demonstrate the relationships between sensory descriptors, volatile flavor compound composition, and consumer acceptability ofdifferent meat products. 1. The objective of this study was to evaluate the effect of feeding native warm season grass (NWSG) to beef cattle during the stocker phase (110 days) on carcass and meat quality. Treatments included Bermudagrass (BER), Indiangrass monoculture (IND), and a mixture of NWSG including Big Bluestem, Little Bluestem, and Indiangrass (MIX). Cattle were finished on grain (180 days) in a commercial feedlot and carcass data were collected after harvest. The percentages of 'choice' carcasses were 100, 95.8, and 87 within MIX, BER, and IND treatments, respectively. Steaks from BER had greater (P < 0.05) fat content, and lower (P < 0.05) protein and moisture percentages when compared to steaks from IND and MIX treatments. However, steaks from the MIX and IND treatments had less (P < 0.05) lipid oxidation than steaks from BER after 6 days of refrigerated storage. Results indicate that NWSG could be effectively incorporated into forage systems for stocker cattle without compromising carcass and meat quality. 2. Stress during fish culture alters physiological homeostasis and affects fillet quality. Maintenance of high quality seafood is important to ensure the production of a marketable product. The present study assessed how sequential stressors affect the sensory and quality characteristics of catfish (Ictalurus punctatus) fillets. Three stress trials were conducted where temperature (25°C or 33°C) and dissolved oxygen (DO, ~2.5 mg/L or >5mg/L) were manipulated followed by socking and transport stress. After each stage of harvest (environmental stress, socking and transport), fillet yield, consumer acceptability, descriptive evaluation, cook loss, tenderness and pH were evaluated. Fillet yield decreased with increasing severity of environmental stress. Fillets from the severe stress treatment (33°C, ~2.5 mg/L) received the highest acceptability scores (P<0.05). Control fillets (25°C, >5 mg/L) were the least acceptable (P<0.05). Increased intensity of less favorable flavor attributes commonly associated with catfish resulted in the differences in acceptability among treatments. As fish progressed through the harvest event, cook loss decreased, tenderness increased, and pH increased, indicating that stress induced textural changes. The data suggest that although environmental stress results in slight changes in flavor attributes, its effects on acceptability are minor with fillets from all treatments still liked (>6 on a 9 pt scale). Socking and transport were identified to positively affect textural characteristics of catfish fillets. Although the effects observed were not likely to negatively impact consumer acceptance, a strict management plan should be followed to maintain consistency in the product and avoid changes in stressors that might alter the quality more drastically. 3. This study was conducted to evaluate the consumer acceptability of post-harvest freshwater prawns marinated in salt solutions (0.5%. 1%, 1.5% and 2% NaCl in the cooked product), and to compare the sensory acceptability of these treatments against prawns that had been salt-acclimated pre-harvest while still alive. The salt acclimated prawns were transferred to 250-L tanks containing 10 ppt solar salt (NaCl with small concentrations of CaCl2 and KCl). Salts were increased by 5 ppt in 2 hour increments until 30 ppt was reached. After 18 h of salt acclimation, prawns were chill killed. Prawns that were used for postmortem marination treatments were transferred to 250 L tanks with freshwater for 18 h prior to harvest and postmortem marination. Two consumer based sensory tests were conducted (N= 102). Results indicate that flavor, texture and overall acceptability of prawns increased (P<0.05) as the salt concentration increased from 0.5% to 1.5% in marinated prawns. In addition, marinated prawns that contained 1% sodium chloride after cooking did not differ (P>0.05) in acceptability when compared to salt-acclimated prawns which contained 0.5 % sodium chloride in the cooked product. The salt acclimated product was preferred (P<0.05) over the 0.5 % salt marination treatment even though they did not differ in final salt concentration. This indicates that salt acclimation enhanced product acceptability through increased salt concentration as well as due to the salt acclimation process, thus lowering the amount of sodium chloride that was necessary to enhance product acceptability.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Kurve, V., Joseph, P. Williams, J.B., Boland, H., Riffell, S.K., Smith, T., Schilling, M.W. 2016. Meat quality and sensory attributes of beef from cattle that were fed native warm season grass during the stocker phase and finished on grain. Meat Science. 112:31-38.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Zhai, W., Schilling, M.W., Jackson, V., Peebles, E.D., Mercier, Y. 2016. Effects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 days of age (II): Breast meat quality. J. Applied Poultry Res.25:212-222.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Ciaramella, M.A., Allen, P.J., Kim, T., Avery, J.A., Schilling, M.W. 2016. The effects of sequential environmental and harvest stressors on the sensory characteristics of cultured channel catfish (Ictalurus punctatus) fillets. Journal of Food Science. 81(8):S2031S2038.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Soni, B., Hassan, E., Schilling, M.W., Mahmoud, B. 2016. Transparent biocomposite fililms based on chitosan and tempo-oxidized cellulose nanofibers with enhanced mechanical and barrier properties. Carbohydrate Polymers. 151:779-789.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Ciaramella, M.A., Nair, M., Suman, S.P., Allen, P.J., Schilling, M.W. 2016. Differential abundance of muscle proteome in cultured channel catfish (Ictalurus punctatus) subjected to ante-mortem stressors and its impact on fillet quality. Comparative Biochemistry and Physiology. 20:10-18.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Alford, A. Schilling, M.W. Kaminski, R.M. 2016. Consumer acceptability of crayfish harvested from commercial production fields and moist-soil wetlands. J. Aquatic Food Product Technology. 25:875-884.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Coatney, K.T., Freeman, M.A., Allen, P.J., Ciaramella, M.A., Schilling, M.W. 2016. Willingness-to-Pay for Value-Added Freshwater Prawns. Aquaculture Economics and Management. doi:10.1080/13657305.2016.1180645.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Zhao, Y., Jackson, V., Ciaramella, M.A., Lolley, A.T., Allen, P.J., Schilling, M.W. 2016. Impact of marination, pre-harvest salt acclimation, and sodium chloride concentration on the sensory acceptability of freshwater prawn, Macrobrachium rosenbergii. Aquaculture Research. doi:10.1111/are.13044.
|
Progress 10/01/14 to 09/30/15
Outputs
Target Audience:Meat Industry, food industry, consumers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three graduate studentshave worked on this project and gained expertise on evaluating beef quality, evaluating poultry meat qualityand conducting sensory analyses. This research provided valuable information to help industry members in Mississippi as well as trained graduate students so that they are now able to perform independent research and write technically. How have the results been disseminated to communities of interest?Results have been disseminated through abstracts,Theses,Dissertations and peer reviewed publications. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, we will focus on the following Objectives: Promote interdisciplinary research within the center that begins at the farm (genetics, nutrition, animal handling, etc.), extends to the processing facilities, evaluates product quality, explores added value technology, includes economical analysis, and potentially ends with determining health outcomes Have a HICS (Highest Impact on Customers' Success) based model: Identify our customers' needs and operate based on the principle that we will be successful if we make our customers successful. Our customers are 1) Students; 2) Industry Stakeholders; 3) Private Citizens; 4) Government; 5) University Faculty, and Staff.
Impacts
What was accomplished under these goals?
Studies were conducted that focused on adding value to muscle food products through applied protein chemistry, added value technologies, sensory science, flavor chemistry, and statistical analyses. Research was conducted for food companies to understand the acceptability of their products. Research was also conducted to help food companies determine if they had successfully matched various food products. In addition, research was conducted to determine product shelf-life and to determine the cause of appearance, flavor and texture quality problems. Research was completed using preference mapping and/or cluster analysis to demonstrate the relationships between sensory descriptors, volatile flavor compound composition, and consumer acceptability of sausage products with different ingredient formulations. Three examples of projects that were finished last year are listed below. 1) Poultry processors commonly place whole parts of broilers in plastic packages and seal them in an atmosphere of 100 % carbon dioxide prior to shipping them to foodservice and retail customers. This practice extends the shelf-life of retail cuts to approximately 12 days under refrigerated conditions. The objective of this study was to determine the antimicrobial efficacy of vinegar for growth inhibition of mesophilic and lactic acid bacterial counts and enhancement of shelf-life in CO2 packaged refrigerated chicken thigh samples. The mesophilic bacterial load for the 1.0 % vinegar treatment was less than all other treatments after 8, 12, 16, and 20 days of storage whereas the 0.5 % vinegar treatment had lower bacterial counts at day 12 than both controls and had an approximate shelf-life of 16 days. For lactic acid bacteria, the vinegar 1.0 % treatment had lower counts than the control treatments at day 12 and day 16. The results from the study indicate that a combination of 1.0 % vinegar with CO2 packaging can extend the shelf-life from 12 to 20 days for chicken retail cuts without negatively impacting the quality and sensory properties of the broiler meat. 2) Stunning method (low atmospheric pressure stunning, LAPS and electrical stunning, ES), deboning time (0.75 h and 4 h), and cooking method (baking, frying, and sous vide) were evaluated for their impact on the descriptive sensory characteristics and consumer acceptability of breast meat. Cluster analysis data revealed that the largest groups of consumers liked all chicken breast treatments, but a larger proportion of consumers liked the 4 h LAPS and ES treatments when compared to the 0.75 h LAPS and ES treatments for all cooking methods. In addition, the consumers who indicated that baked chicken breast was highly acceptable preferred (P<0.05) 4 h LAPS over the 4 h ES samples. Based on sensory results, chicken breast meat from all stunning and deboning method combinations was highly acceptable to the majority of consumers, but the LAPS 4 h treatment had enhanced sensory characteristics when baked. 3)Research was conducted to determine the quality of beef from cattle that were fed Native Warm Season grass (NWSG) in the stocker phase and forage-finished on tall fescue. Seventy-two British cross-bred steers were randomly allotted to 9 pasture plots with three different forage treatments that included BER (Bermudagrass), IND (Indiangrass monoculture), and MIX (Big Bluestem, Little Bluestem, and Indiangrass) and forage-finished on tall fescue. Two steers were randomly selected from each pasture plot for meat quality analyses (n=18). Cluster analysis was conducted to group consumers based on their preference and liking of steak from the different forage treatments. Based on panelists' acceptability scores, consumers were grouped into 4 clusters. The largest group (60% of consumers) liked all treatments between moderately and very much. In addition, 17 % of consumers preferred steaks from the IND treatment over the BER treatment and 11 % of consumers preferred steaks from the BER and IND treatments over steaks from the MIX treatment. Overall, results indicate that high quality forage fed beef can be produced when cattle are fed Mixed NWSG, Indiangrass, or Bermudagrass during the Stocker phase and then finished on tall fescue.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Desai, M.A., Kurve, V., Soni, K., Smith, B.S., Campano, S.G. Schilling, M.W. 2014. Utilization of buffered vinegar to increase the shelf-life of chicken retail cuts packaged in a carbon dioxide atmosphere. Poultry Science. 93:1850:1854.
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Kurve, V., Joseph, P. Williams, J.B., Boland, H., Riffell, S.K., Schilling, M.W. 2015. Meat quality and consumer sensory acceptance of beef from cattle that are fed native warm season grasses during the stocker phase. Journal of Animal Science. 93: 5: 2576-2586
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Schilling, M.W., Radhakrishnan, V., Thaxton, Y.V., Christensen, K., Poulson, J., Williams, J.B. 2015. The effects of low atmosphere stunning and deboning time on the sensory attributes; and consumer acceptability of broiler breast using different cooking methods. Poultry Science. 94:1379-1388.
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Coker, C.E.H., Posadas, B., Schilling, M.W. 2015. Sensory evaluation studies provide growers with market insight. Acta Hortic. 1090:25-28.
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Progress 09/08/14 to 09/30/14
Outputs
Target Audience: Meat Industry, Food Industry, Consumers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Three graduate students, one visiting scientist, and two undergraduatewill work on research pertaining tothis project. This will allow them to gain expertise on evaluating muscle food quality and conducting sensory analyses. This research will provide valuable information to help industry members in Mississippi as well as train graduate students so that they areable to perform independent research and write technically. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals? Promote interdisciplinary research that begins at the farm (genetics, nutrition, animal handling, etc.), extends to the processing facilities, evaluates product quality, explores added value technology, includes economical analysis, and potentially ends with determining health outcomes Have a HICS (Highest Impact on Customers’ Success) based model: Identify our customers’ needs and operate based on the principle that we will be successful if we make our customers successful. Our customers are 1) Students; 2) Industry Stakeholders; 3) Private Citizens; 4) Government; 5) University Faculty, and Staff.
Impacts
What was accomplished under these goals?
Three graduate students have begun working on their research proposals that are related to thisCRIS project that went into effect at the beginning of this month (September 8th, 2014).
Publications
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