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J.a. Boles - One of the best experts on this subject based on the ideXlab platform.
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effects of feeding juniper as a roughage on feedlot performance carcass measurements meat sensory attributes and volatile aroma compounds of yearling rambouillet wethers1 2
Journal of Animal Science, 2019Co-Authors: C R Kerth, J.a. Boles, Kayley R Wall, Rhonda K Miller, T R Whitney, W C Stewart, T W MurphyAbstract:The majority of U.S. lambs are born during late winter or early spring, which can create downstream variability in carcass quality if commercial lamb harvest is to be relatively constant throughout the year. Flavor is an important quality determining characteristic of sheep meat and is influenced, in part, by animal age at harvest. However, management practices to mitigate the risk of objectionable flavors in meat from old crop lambs or yearlings are not well known. Yearling (16.8 ± 0.14 mo) Rambouillet wethers were assigned to 1 of 3 treatment groups, which consisted of feeding a 20% ground sorghum-sudangrass hay diet for 40 d (JUN0; n = 10), a 20% ground juniper diet for 40 d (JUN40; n = 10), or a 20% ground hay diet for 20 d followed by a 20% ground juniper diet for 20 d (JUN20; n = 10). Wethers were harvested on day 41 and a whole bone-in loin and a boneless inside leg roast were fabricated from one side each of carcass. After grilling (loin chop) or convection air roasting (leg roast), trained sensory panel evaluation and measurement of aroma volatiles by gas chromatography/mass spectrometry were performed. Treatment diet did not affect (P ≥ 0.17) wether feedlot performance, dressing percentage, or loin eye area. However, wethers fed JUN0 tended (P = 0.06) to have greater back fat depth than wethers fed JUN20 or JUN40. No trained sensory panel trait of loin chop samples was affected (P > 0.10) by treatment. Leg Roasts from JUN0 and JUN20 wethers had greater (P = 0.01) lamb identification sensory score than JUN40. Benzaldehyde, 1-heptanol, and 1-octanol concentrations were greater (P < 0.05) and decanal and nonenal concentrations were less (P < 0.05) in loin chops from JUN0 compared with JUN40 wethers. Additionally, the terpenes cedr-8-ene, gamma muurolene, and widdrene tended to be greater (P < 0.07) in loin chops from JUN20 and JUN40 than JUN0 wethers. The 2-pentyl-furan concentrations were greatest (P = 0.03) in leg Roasts from JUN40 wethers. Like the loin chops, cedr-8-ene, gamma-muurolene, toluene, and widdrene were greater (P < 0.05) in leg Roasts from wethers fed either of the juniper diets compared with JUN0. Yearling wethers can be finished on a feedlot diet containing 20% juniper for up to 40 d prior to harvest with no impact on feedlot performance, carcass characteristics, nor negative impact on sensory attributes or volatile compounds of either grilled loin chops or roasted legs.
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processing characteristics of beef Roasts made from high and normal ph bull inside rounds
Meat Science, 2002Co-Authors: J E Swan, J.a. BolesAbstract:The processing characteristics of Roasts manufactured from either high or normal pH bull inside rounds (semimembranosus and adductor muscles), which had been stored chilled or frozen, were investigated. Roasts were injected with a salt/phosphate brine and cooked to an internal temperature of 63 °C in a 70 °C water bath. High-pH meat that had been frozen had less purge than normal pH meat. However, pH did not affect purge from chilled meat. Meat pH and storage conditions did not affect retention of pumped brine. Cook yields were significantly (P<0.05) higher for Roasts made from high pH meat (103.8 vs 98.8%). Raw and cooked meat colour was affected by meat pH but not storage condition. Cooking reduced the effect of pH on meat colour but cooked Roasts manufactured from high pH meat were redder than Roasts manufactured from normal pH meat.
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meat and storage effects on processing characteristics of beef Roasts
Meat Science, 2002Co-Authors: J.a. Boles, J E SwanAbstract:Two experiments were done to determine the effect of storage conditions and meat cut on the processing characteristics of beef Roasts. The first experiment examined the effect of storage condition (fresh/frozen), cap on/off, thawing regime and holding time post thawing on purge, brine uptake, cook yield and colour of raw and cooked Roasts. The second experiment examined the effect of meat cut (insides/flats) and chilled storage for up to 8 weeks on processing characteristics of roast beef. Purge was greater for insides stored frozen without cap and air thawed. Frozen thawed cuts had increased brine retention after injection, after tumbling and after cooking. Flats had less purge and higher cook yields when manufactured into roast beef. Raw and cooked colour was not significantly affected by most factors investigated. Raw meat was more red than meat that had been frozen.
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acid base status of stress susceptible pigs affects sensory quality of loin Roasts
Journal of Food Science, 1993Co-Authors: J.a. Boles, P J Shand, J F Patience, A R Mccurdy, A L SchaeferAbstract:Halothane positive pigs (24) were placed on water treatments containing sodium bicarbonate (BC, 12.6 g/L), ammonium chloride (AC, 8 g/L) or no additive for 4 days and slaughtered. Halothane negative pigs (8) also were slaughtered. Loin Roasts were aged for periods of 1 or 7 days. Loin Roasts from animals treated with AC were scored (P<0.05) less firm, juicy, more tender and mealy than Roasts from other halothane positive and halothane negative animals. No difference in sensory properties occurred with aging. Juiciness and off-flavor intensity were positively related to blood bicarbonate and base excess.
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Sensory and Chemical Characteristics of Precooked Mircrowave‐Reheatable Pork Roasts
Journal of Food Science, 1990Co-Authors: J.a. Boles, Frederick C. ParrishAbstract:Boneless pork shoulder pieces were pumped to 10% of original weight with brine to give 1% salt and one of the following at 0.3% in the final product: phosphate, ascorbic acid or sodium ascorbate. Sensory evaluation and TBA assay were done on precooked microwave reheated Roasts that had been stored for 7, 14, and 28 days at 4°C. Phosphate-treated Roasts were scored significantly more tender, juicy, flavorful and palatable than the other treatments and control. TBA numbers were lower for ascorbic acid-treated and sodium ascorbate-treated Roasts than for phosphate-treated and control Roasts. An acceptably palatable, value-added, precooked, boneless pork shoulder roast designed for microwave cookery was produced.
Frederick C. Parrish - One of the best experts on this subject based on the ideXlab platform.
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Factors Affecting the Palatability and Shelf Life of Precooked, Microwave‐Reheated Beef Roasts
Journal of Food Science, 2006Co-Authors: B. C. Paterson, Frederick C. ParrishAbstract:Beef infraspinatus Roasts were used to determine the effects of phosphate injection and acetic acid treatment on precooked microwave-reheated beef Roasts. Treatments consisted of Roasts pumped 10% of their weight with water, water containing 4.75% tripolyphosphate, water containing 4.75% tripolyphosphate and 10% NaCl, and Roasts with no added water. After cooking, Roasts were halved, and one half of each roast was dipped in 3% acetic acid before vacuum-packaged, refrigerated storage. Results showed Roasts that contained both salt and phosphate had the lowest cooking losses, TBA numbers, Warner-Bratzler Shear values, and were rated by sensory panelists as the most palatable. Treatment with acetic acid significantly (P
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Sensory and Chemical Characteristics of Precooked Mircrowave‐Reheatable Pork Roasts
Journal of Food Science, 1990Co-Authors: J.a. Boles, Frederick C. ParrishAbstract:Boneless pork shoulder pieces were pumped to 10% of original weight with brine to give 1% salt and one of the following at 0.3% in the final product: phosphate, ascorbic acid or sodium ascorbate. Sensory evaluation and TBA assay were done on precooked microwave reheated Roasts that had been stored for 7, 14, and 28 days at 4°C. Phosphate-treated Roasts were scored significantly more tender, juicy, flavorful and palatable than the other treatments and control. TBA numbers were lower for ascorbic acid-treated and sodium ascorbate-treated Roasts than for phosphate-treated and control Roasts. An acceptably palatable, value-added, precooked, boneless pork shoulder roast designed for microwave cookery was produced.
Robert G. Cassens - One of the best experts on this subject based on the ideXlab platform.
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incidence of listeria ssp in retail meat Roasts
Journal of Food Science, 1990Co-Authors: J. L. Johnson, Michael P. Doyle, Robert G. CassensAbstract:Interior muscle cores from 50 beef, 50 pork, and 10 lamb Roasts, purchased at retail, were assayed for Listeria ssp., which was isolated from three beef Roasts and three pork Roasts, but not from lamb Roasts. Five isolates of serotype la Listeria monocytogenes were obtained from the Roasts, together with one strain each of Listeria innocua and Listeria welshimeri. Twice, L. monocytogenes was present at 10 CFU/ g; all other isolations of Listeria spp. required enrichment (<10 CFU/ g). The presence of listeriae in cores of whole-muscle meat Roasts is probably not a result of environmental contamination, and may be due to antemortem exposure of the animal to Listeria.
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Incidence of Listeria ssp. in Retail Meat Roasts
Journal of Food Science, 1990Co-Authors: J. L. Johnson, Michael P. Doyle, Robert G. CassensAbstract:Interior muscle cores from 50 beef, 50 pork, and 10 lamb Roasts, purchased at retail, were assayed for Listeria ssp., which was isolated from three beef Roasts and three pork Roasts, but not from lamb Roasts. Five isolates of serotype la Listeria monocytogenes were obtained from the Roasts, together with one strain each of Listeria innocua and Listeria welshimeri. Twice, L. monocytogenes was present at 10 CFU/ g; all other isolations of Listeria spp. required enrichment (
J. L. Johnson - One of the best experts on this subject based on the ideXlab platform.
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incidence of listeria ssp in retail meat Roasts
Journal of Food Science, 1990Co-Authors: J. L. Johnson, Michael P. Doyle, Robert G. CassensAbstract:Interior muscle cores from 50 beef, 50 pork, and 10 lamb Roasts, purchased at retail, were assayed for Listeria ssp., which was isolated from three beef Roasts and three pork Roasts, but not from lamb Roasts. Five isolates of serotype la Listeria monocytogenes were obtained from the Roasts, together with one strain each of Listeria innocua and Listeria welshimeri. Twice, L. monocytogenes was present at 10 CFU/ g; all other isolations of Listeria spp. required enrichment (<10 CFU/ g). The presence of listeriae in cores of whole-muscle meat Roasts is probably not a result of environmental contamination, and may be due to antemortem exposure of the animal to Listeria.
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Incidence of Listeria ssp. in Retail Meat Roasts
Journal of Food Science, 1990Co-Authors: J. L. Johnson, Michael P. Doyle, Robert G. CassensAbstract:Interior muscle cores from 50 beef, 50 pork, and 10 lamb Roasts, purchased at retail, were assayed for Listeria ssp., which was isolated from three beef Roasts and three pork Roasts, but not from lamb Roasts. Five isolates of serotype la Listeria monocytogenes were obtained from the Roasts, together with one strain each of Listeria innocua and Listeria welshimeri. Twice, L. monocytogenes was present at 10 CFU/ g; all other isolations of Listeria spp. required enrichment (
F C Parrish - One of the best experts on this subject based on the ideXlab platform.
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sensory and chemical characteristics of precooked mircrowave reheatable pork Roasts
Journal of Food Science, 1990Co-Authors: J.a. Boles, F C ParrishAbstract:Boneless pork shoulder pieces were pumped to 10% of original weight with brine to give 1% salt and one of the following at 0.3% in the final product: phosphate, ascorbic acid or sodium ascorbate. Sensory evaluation and TBA assay were done on precooked microwave reheated Roasts that had been stored for 7, 14, and 28 days at 4°C. Phosphate-treated Roasts were scored significantly more tender, juicy, flavorful and palatable than the other treatments and control. TBA numbers were lower for ascorbic acid-treated and sodium ascorbate-treated Roasts than for phosphate-treated and control Roasts. An acceptably palatable, value-added, precooked, boneless pork shoulder roast designed for microwave cookery was produced.
