Progress 08/01/09 to 07/31/14
Outputs
Target Audience: Meat Industry, Food Industry, Consumers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Five graduate students, one visiting scientist, and two undergraduate student have worked on this project and gained expertise 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 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 and peer reviewed publications. Additional peer reviewed publications 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 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. Muscle food products that have been formulated include frankfurters, sausage, shrimp, prawns, and various catfish products. Research was conducted to determine how to optimize product quality, sensory attributes, and yields. In addition, product shelf-life (refrigerated conditions) was lengthened through the addition of antioxidants and antimicrobials. Three examples of projects that were finished last year are listed below. Broiler thighs were obtained from a poultry processing plant on three separate occasions (n=3). A randomized complete block design with 3 replications was used to test the effect of vinegar on pH, color, and sensory differences and to determine differences in mesophillic and lactic acid bacteria counts over storage time. The results from the study indicated that a combination of 1.0 % vinegar with CO2 packaging extended the shelf-life from 12 to 20 days for chicken retail cuts without negatively impacting the quality and sensory properties of the broiler meat. In a second study, consumer acceptability of freshwater prawns were evaluated that were harvested and either held and acclimated with different salt treatments or marinated with salt. Post-harvest freshwater prawns were transferred to 250-L tanks containing one of five salt treatments (10 ppt): Instant Ocean (IO; marine salt), solar salt (SS-NaCl), solar salt supplemented with KCl and CaCl2 (SS+), fresh water (FW), and fresh water marinated postmortem (marinated). Salts were increased by increments of 5 ppt every two hours until 30 ppt was achieved. Consumer acceptability studies indicated that prawns marinated post-mortem without the shell were more acceptable than those from other treatments with respect to flavor, texture and overall acceptability. In addition, prawns marinated in the shell and from all salt acclimation treatments were preferred over the freshwater prawns. Panelists were clustered into 5 consumer groups of which 94.2% of consumers rated the post-mortem marinated prawns without the shell as like slightly or greater. These data suggest that post-mortem marination or salt acclimation significantly improves the acceptability of the freshwater prawns. Live acclimation to salt enhances flavor due to significantly higher concentrations of glutamic acid in the tail muscle of prawns in comparison to that found in prawns from the FW and marinated treatments. In a 3rd study, our objective was to determine the effect of stunning method (Low atmospheric pressure stunning, LAPS and Electrical Stunning, ES), deboning time (45 min and 4 h), and cooking method (baking, frying, and sous vide) on descriptive sensory characteristics and consumer acceptability of breast meat. 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 showed enhanced sensory quality when baked.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Kamadia, V.V., Schilling, M.W., Marshall, D.L. 2013. Effect of cooking and packaging methods on consumer acceptability and shelf-life of Ready-to-Eat shrimp. Journal of Aquatic Food Product Technology. 22:146-159.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Kin, S., Graham, R.G., Tolentino, A.C., Pham, A.J., Smith, B.S., Kim, T., Silva, J.L., Schilling, M.W. 2013. Physiochemical and sensory properties of smoked catfish sausage. J. Aquatic Food Product Technology. 22:496-507.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Desai, M.D. Joseph, P., Suman, S., Silva, J., Kim, T., Schilling, M.W. 2014. Proteomic characterization of the red color defect in raw channel catfish (Ictalurus punctatus) fillets. LWT-Food Science and Technology. 57:141-148.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Rivas, M.N., Pham, A.J., Schilling, M.W., Camacho, M.L. 2014. A new SPE/GC-FID method for the determination of cholesterol oxidation products. Application to subcutaneous fat from Iberian dry-cured ham. TALANTA. 122:58-62.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Ciaramella, M., Allen, P., Joseph, P., DAbramo, L. Silva, J.L., Kim, T., Kurve, V., Zhao, Y., Desai. M.A. Schilling, M.W. 2014. Effect of salt treatments on survival and consumer acceptability of freshwater prawn, Macrobranchium rosenbergii. Aquaculture. 428-429C:184-188.
- Type:
Book Chapters
Status:
Published
Year Published:
2014
Citation:
Schilling, M. W., Thaxton, Y.V., Alvarado, C.Z. 2014. Slaughter Line Operation: Poultry. In Carrick Devine & Michael Dikeman, editors-in-chief. Encyclopedia of Meat Sciences 2e, Vol. 3, Oxford: Elsevier; pp. 303-308.
- Type:
Book Chapters
Status:
Published
Year Published:
2014
Citation:
Schilling, M. W. 2014. Chemical Analysis: Sampling and Statistical Requirements. In Carrick Devine & Michael Dikeman, editors-in-chief. Encyclopedia of Meat Sciences 2e, Vol. 1, Oxford: Elsevier; pp. 187-192.
|
Progress 01/01/13 to 09/30/13
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 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 and Dissertations and peer reviewed 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 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. 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 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. Muscle food products that have been formulated include frankfurters, sausage, shrimp, prawns, and various catfish products. Research was conducted to determine how to optimize product quality, sensory attributes, and yields. In addition, product shelf-life (refrigerated conditions) was lengthened through the addition of antioxidants and antimicrobials. Three examples of projects that were finished last year are listed below. A study was conducted to determine if differences exist in beef flavor and sensory quality between loin steaks from cattle that were grazed on either Bermudagrass (CONT) or native warm-season grasses (NWSG) in the stocker phase and finished on either forage or grain. The major aroma-active compounds identified were diacetyl (butter), hexanal (cut grass), furfuryl alcohol (vitamin), methional (boiled potato), 1-octen-3-ol (mushroom), octanal (citrus) and 2-acetyl-1-pyrroline (popcorn). In general, minimal differences were observed among the samples in terms of aroma intensities. However, aroma intensities of 1-octen-3-ol and 2-acetyl-1-pyrroline were much greater after 6 days of storage when compared to 0 days. The sensory aroma and flavor descriptors were similar for steaks from NWSG and control-BER treatatments. However, the steaks from grain-finished animals had higher intensities (P<0.05) for beef flavor, brothy, roasted, livery, grainy, metallic, umami, tenderness and juiciness when compared to forage-finished beef for both NWSG and CONT treatments. Based on these results, it is evident that NWSG can be used in the stocker phase of cattle without negatively impacting the volatile aroma composition or sensory quality of forage and grain-finished beef. This could allow cattle farmers the opportunity to increase the use of NWSG in cattle production. An additional study was conducted to determine the effect of adding varying combinations of soy fiber (SF) and modified food starch (MFS) on the quality and consumer acceptability of fried chicken nuggets. Results indicated that adding 15% SF and 15% MFS (approximately 1% on a product weight basis) can be used in the predust without negatively impacting consumer acceptability or the physical properties of the chicken nuggets. In a third study, the objective of was to determine the effect of adding combinations of rosemary (RE) and green tea (GTE) extracts on the keeping quality, sensory characteristics and shelf-life of fresh pork sausage during simulated retail display (3±1°C). Results indicated that the addition of RE and GTE inhibited lipid-derived oxidative rancidity, improved the keeping quality of fresh pork sausage under simulated retail display and enhanced the sensory properties without negatively impacting the product, demonstrating the potential for utilization of these natural plant extracts with antioxidant properties in comminuted meat products in combination with synthetic antioxidants.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Schilling, M.W., Silva, J.L. Pham, A.J., Kim, T, D Abramo, L.R., Jackson, V. 2013. Sensory enhancement of freshwater prawns through salt acclimation prior to harvesting. J. Aquat. Food Product Technology. 22:129-136.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Pham, A.J., Williams, J.B., Tolentino, A.C., Silva, J.L., Schilling, M.W. 2013. Changes in the physiochemical, microbial and sensory characteristics of fresh pork sausage containing varying combinations of rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts during retail display. 66th Reciprocal Meats Conference, Auburn, AL, American Meat Science Association. Meat Science
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Ciaramella, M.A., Allen, P., Joseph, P., DAbramo, L., Silva, J.L., Kim, T., Kurve, V., Zhao, Y., Desai, M., Schilling, M.W. 2013. Effect of salt treatments on survival and consumer acceptability of freshwater prawn, Macrobranchium rosenbergii. Institute of Food Technologists Annual Meeting. Chicago, IL. 080-01.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Yuceer, Y.K., Pham, A.J., Joseph, P., Kurve, V., Boland, H., Schilling, M.W. 2013. Volatile aroma compound composition from loin steaks harvested from forage- and grain-finished beef fed native-warm season grass in the stocker phase. Institute of Food Technologists Annual Meeting. Chicago, IL. 073-10.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Perez, S.M., Pham, A.J., Jackson, V., Schilling, M.W. 2013. Effect of soy fiber and modified food starch addition on the yields, quality, and consumer acceptability of deep-fat fried chicken nuggets. Institute of Food Technologists Annual Meeting. Chicago, IL. 159-01.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Pham, A.J., Williams, J.B., Kin, S., Xiong, Y.L. Schilling, M.W. 2013. Effects of rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts on the keeping quality and shelf-life stability of fresh pork sausage during long-term frozen storage followed by retail display. 66th Reciprocal Meats Conference, Auburn, AL, American Meat Science Association. Meat Science
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Schilling, M.W. 2013. Meat Chemistry. Marination 101 Short Course. Mississippi State University. Starkville, MS. April 24-25, 2013.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Schilling, M.W., Cord, C.L. 2013. Chemistry of Fresh and Frozen Meats Laboratory. Marination 101 Short Course. Mississippi State University.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Schilling, M.W. 2013. Use of statistical tools to strengthen research efforts; Merging research and business decisions; Adding value through ingredient technology in the meat industry. Kemin KLASS Presentation. Des Moines, Iowa. May 10th, 2013.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Pham, A.J., Williams, J.B., Perez, S.M., Schilling, M.W. 2013. Changes in volatile composition of fresh pork sausage with rosemary Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts during long-term frozen storage followed by retail display. 66th Reciprocal Meats Conference, Auburn, AL, American Meat Science Association. Meat Science
- Type:
Book Chapters
Status:
Awaiting Publication
Year Published:
2013
Citation:
Schilling, M. W., Thaxton, Y.V. 2013.Poultry Slaughter Line Operations. In Encyclopedia of Meat Science. 2nd ed. Devine, W. and Dikeman, M. eds. Invited Chapter: In Press.
- Type:
Book Chapters
Status:
Awaiting Publication
Year Published:
2013
Citation:
Schilling, M. W. 2013. Sampling and Data Analysis in Meat Product Analysis. In Encyclopedia of Meat Science. 2nd ed. Devine, W. and Dikeman, M. eds. Invited Chapter: In Press.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Joseph, P., Schilling, M.W., Williams, J.B., Battula, V., Radhakrishnan, V., Christensen, K., Thaxton, Y.V., Schmidt, T.B. 2013. Commercial broiler stunning methods and their effects on welfare, rigor mortis, and meat quality. Worlds Poultry Science. 69:99-112.
|
Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: 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. Muscle food products that have been formulated include frankfurters, smoked sausage, bratwurst, marinated chicken, shrimp, prawns, and various catfish products. Research was conducted to determine how to optimize product quality, sensory attributes, and yields. In addition, product shelf-life (refrigerated conditions) was lengthened through the addition of antioxidants and antimicrobials. Research was published pertaining to the meat quality of broiler breast from various catching and stunning methods. Results confirmed that low atmospheric pressure stunning did not decrease the quality of breast meat and may even enhance quality attributes under some environmental conditions. Research was conducted to evaluate the effects of salt acclimation and marination on the sensory acceptability of prawns. Results indicated that both salt acclimation and marination were viable technologies for use to improve the acceptability of prawns. In addition, research was conducted on the use of cellulose in breading systems to inhibit lipid absorption during frying. Other research consisted of using proteomics to determine how the presence of protein related to the quality of chicken and catfish fillets. 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. 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. PARTICIPANTS: Participants included industry members in Mississippi, industry members in dry cured ham producing states, faculty members at Mississippi State University, and graduate students at Mississippi State University. 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. TARGET AUDIENCES: Meat Industry, Food Industry, Consumers PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
This experimentation is valuable to the meat industry. Research pertaining to the effects of processing methods and nutrition on meat quality provides valuable economic and animal welfare information to the poultry and food industries. Research pertaining to the sensory evaluation of food products and how sensory descriptors relate to consumer acceptability and volatile compounds is valuable to the food industry since it helps understand how a food's sensory and chemical properties impact its acceptability. Research pertaining to sensory evaluation of commercial products has helped companies understand how their products compare to others on the market with respect to product matching and product improvement.
Publications
- Leick, C.M., Behrends, J.M., Schmidt, T.B., and Schilling, M.W. 2012. Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks. Meat Science. 91:8-13.
- Leick, C., Behrends, J.M., Solaiman, S.G., Broadway, P.R., Min, G.R., Mikel, W.B., Williams, J.B., and Schilling, M.W. 2012. Sensory properties and instrumental texture analysis of chevon patties from intact male boer and kiko goats harvested at four endpoints. Meat Science. 91:215-222.
- Lopez, K.P., Schilling, M.W., Armstrong, T.W., Smith, and B.S. Corzo, A. 2012. The effect of sodium chloride concentration on the yields, quality and sensory acceptability of vacuum-tumbled, marinated broiler breast fillet. Poultry Science. 91:1186-1194.
- Desai, M.A., Soni, K.A., Nannapaneni, R., Schilling, M.W., and Silva, J.L. 2012. Elimination of Listeria monocytogenes biofilms on stainless steel surfaces by essential oils. Journal of Food Protection. 75:1332-1337.
- Kin, S., Schilling, M.W., Kim, T., Smith, B.S., Silva, J.L., Campano, S.G., and Jackson, V. 2012. Effects of liquid and wood smoking combined with potassium lactate and acetate on the quality and inhibition of Listeria monocytogenes growth in smoked catfish fillets. Journal of Aquatic Food Product Technology. 21:338-350.
- Desai, M.A., Soni, K.A., Nannapaneni, R., Schilling, M.W., and Silva, J.L. 2012. Reduction of Listeria monocytogenes in fresh catfish fillets by essential oils. Journal of Food Science. 77:M516-M522.
- Schilling, M.W., Radhakrishnan, V., Thaxton, Y.V., Christensen, K., Poulson, J., Williams, J.B., and Schmidt, T.B. 2012. The effects of low atmosphere stunning and deboning time on broiler breast meat quality. Poultry Science. 91:3214:3222.
- Schilling, M.W., Silva, J.L., Pham, A.J., Kim, T., D'Abramo, L.R., and Jackson, V. 2013. Sensory enhancement of freshwater prawns through salt acclimation prior to harvesting. Journal of Aquatic Food Product Technology. 22:129-136.
- Kamadia, V.V., Schilling, M.W., and Marshall, D.L. 2013. Effect of cooking and packaging methods on consumer acceptability and shelf-life of ready-to-eat shrimp. Journal of Aquatic Food Product Technology. 22:146-159.
- Soni, K., Oladunjoye, A., Nannapaneni, R., Schilling, M.W., Silva, J.L., Mikel, W.B., and Bailey, R.H. 2012. Inhibition and inactivation of Salmonella Typhimurium and Salmonella enterica biofilms from polystyrene and stainless steel surfaces by essential oils. Journal of Food Protection. 76:205-212.
- Poulson, J., Schilling, M.W., Williams, J.B., Battula, V., Radhakrishnan, V., Christensen, K., Thaxton, Y.V., and Schmidt, T.B. 2012. Commercial broiler stunning methods and their effects on welfare, rigor mortis, and meat quality. World's Poultry Science. 69:99-112.
|
Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: 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. Muscle food products that have been formulated include frankfurters, smoked sausage, bratwurst, marinated chicken, and various catfish products. Research was conducted to determine how to optimize product quality, sensory attributes, and yields. In addition, product shelf-life (refrigerated conditions) was lengthened through the addition of antioxidants and antimicrobials. Research publications are under preparation on previous research that was competed pertaining to the meat quality of broiler breast from various catching and stunning methods. Results confirmed that low atmospheric pressure stunning did not decrease the quality of breast meat and may even enhance quality attributes under some environmental conditions. Research was conducted to determine the effect of sodium chloride concentration on yield, instrumental quality, and sensory acceptability of broiler breast meat that was vacuum tumbled with a 15% solution (over green weight) for 30 min. Marination with 0.75% NaCl was sufficient to maximize yields and decrease lightness in vacuum-tumbled, marinated broiler breast that is sold raw, but 1.0% NaCl could be used in a pre-cooked product since it minimizes cook loss. In addition, use of 0.50% NaCl had minimal effects on yields, color, and sensory acceptability when compared to products that were marinated with greater concentrations of NaCl. 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 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. PARTICIPANTS: Participants included industry members in Mississippi, industry members in dry cured ham producing states, faculty members at Mississippi State University, and graduate students at Mississippi State University. 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. TARGET AUDIENCES: Meat Industry, Food Industry, Consumers PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
This experimentation is valuable to the meat industry. Research pertaining to the effects of processing methods and nutrition on meat quality provides valuable economic and animal welfare information to the poultry and food industries. Research pertaining to the sensory evaluation of food products and how sensory descriptors relate to consumer acceptability and volatile compounds is valuable to the food industry since it helps understand how a food's sensory and chemical properties impact its acceptability. Research pertaining to sensory evaluation of commercial products has helped companies understand how their products compare to others on the market with respect to product matching and product improvement.
Publications
- Leick, C.M., Behrends, J.M. Schmidt, T.B., Schilling, M.W. 2011. Consumer selection of constant-weight ribeye, top loin, and sirloin steaks. Meat Science. 87:66-72.
- Cannayen, I., Pordesimo, L.O., Schilling, M.W., Columbus, E.P. 2011. Fast and simple measurement of cutting energy requirement of plant stalk and prediction model development. Industrial Crops and Products. 33:518-523.
- Bradley, E.M., Williams, J.B., Schilling, M.W., Coggins, P.C., Crist, C.A., Yoder, S.W., Campano, S.G. 2011. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Meat Science. 88:145-150.
- Lilly, R.A., Schilling, M.W., Corzo, A., Silva, J.L., Martin, J.M. 2011. The Effects of Dietary Amino Acid Density in Broiler Feed on Carcass Characteristics and Meat Quality. J. Applied Poultry Research. 20(1):56-67.
- Lopez, K.P., Schilling, M.W., Corzo, A. 2011. Broiler genetic strain and gender effects on meat characteristics. Poultry Science. 90:1105-1111.
- Kin, S., Schilling, M.W., Smith, B.S., Silva, J.L., Kim, T., Pham, A.J. Campano, S.G. 2011. Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets. J. Food Science. 76(4):S242:-S250.
- Broadway, P.R., Behrends, J.M., Schilling, M.W. 2011. Effect of alternative salt utilization on broiler breast meat yields, tenderness, flavor, and sodium level. Poultry Science. 90:2869-2873.
- Lopez, K.G., Schilling, M.W., Corzo, A. 2011. Effects of genetic strain and gender on meat characteristics of broilers. International Poultry Science Forum. Atlanta, GA, January 24-25. M49.
- Leick, C.M., Behrends, J.M., Schilling, M.W., Broadway, P.R., Solaiman, S. 2011. Effect of harvest endpoint on composition of primal cuts, shear force, sensory and texture attributes of male Boer and Kiko goats. 64th Reciprocal Meats Conference, Manhattan, KS American Meat Science Association. Meat Sci. 89:348.
- Kin, S., Schilling, M.W., Kim, T., Smith, B.S., Silva, J.L., Campano, S.G., Jackson, V. 2011. Effects of liquid and wood smoking combined with potassium lactate and acetate on the quality and inhibition of Listeria monocytogenes in ready-to-eat smoked catfish fillets. 64th Reciprocal Meats Conference, Manhattan, KS American Meat Science Association. Meat Sci. 89:352.
- Kin, S. 2011. Effects of phosphate type, abtimicrobials and processing methods on the quality, shelf-life, and sensory characteristics of enhanced catfish fillets. PhD Dissertation. May 2011. Mississippi State University, Mississippi State, MS.
|
Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: 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. Muscle food products that have been formulated include deli ham with non-meat adjuncts, bratwurst, marinated chicken, and various catfish products. Research was conducted to determine how to optimize product quality, sensory attributes, and yields. In addition, product shelf-life (refrigerated conditions) was lengthened through the addition of antioxidants and antimicrobials. Research has been completed pertaining to the meat quality of broiler breast from various catching and stunning methods. Results confirmed that low atmospheric pressure stunning did not decrease the quality of breast meat and may even enhance quality attributes under some environmental conditions. Research was published pertaining to the quality of broiler meat and eggs from broilers and layers that were fed various levels of dried distillers grains with solubles (DDGS). Results revealed that feeding DDGS slightly affects chemical composition of the meat and sensory quality of the meat and eggs but does not affect instrumental quality measurements. In addition, research was completed that investigated the effects of varying amino acid density in the feed on broiler meat quality. It was determined that amino acid density had minimal effects on meat quality but that a high amino acid density diet yielded broiler meat with excellent yields and excellent quality. 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, sensory research 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. 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 and steaks that were cooked to different endpoint temperatures. PARTICIPANTS: Participants included industry members in Mississippi, industry members in dry cured ham producing states, faculty members at Mississippi State University, and graduate students at Mississippi State University. 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. TARGET AUDIENCES: Meat Industry, Food Industry, Consumers PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
This experimentation is valuable to the meat industry. Research pertaining to the effects of processing methods and nutrition on meat quality provides valuable economic and animal welfare information to the poultry and food industries. Research pertaining to the sensory evaluation of food products and how sensory descriptors relate to consumer acceptability and volatile compounds is valuable to the food industry since it helps understand how a food's sensory and chemical properties impact its acceptability. Research pertaining to sensory evaluation of commercial products has helped companies understand how their products compare to others on the market with respect to product matching and product improvement.
Publications
- Schmidt, T.B., Schilling, M.W., Behrends, J.M., Battula, V., Jackson, V., Sekhon, R.K. and Lawrence, T.E. 2010. Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various endpoint temperatures. Meat Science. 84(1):46-53.
- Kin, S., Schilling, M.W., Smith, B.S., Silva, J.L., Jackson, V. and Kim. T. 2010. Phosphate type affects the quality of injected catfish fillets. Journal of Food Science. 75(1):S74-S80.
- Loar II, R.E., Schilling, M.W., McDaniel, C.D., Coufal, C.D., Rogers, S.F., Karges, K. and Corzo, A. 2010. Effect of dietary inclusion level of distillers dried grains with solubles on layer performance, egg characteristics, and consumer acceptability. Journal of Applied Poultry Research. 19:30-37.
- Schilling, M.W., Battula, V., Loar II, R.E., Jackson, V., Kin, S. and Corzo, A. 2010. Dietary inclusion level effects of distillers dried grains with solubles on broiler meat quality. Poultry Science. 89:752-760.
- Corzo, A., Schilling, M.W., Loar II, R.E., Barbosa, L.C.G.S. and Kidd, M.T. 2010. Responses of Cobb x Cobb 500 broilers to dietary amino acid density regimens. Journal of Applied Poultry Research. 19:227-236.
- Soni, K., Nannanpaneni, R., Schilling, M.W. and Jackson, V. 2010. Bactericidal activity of GRAS lauric arginate against Listeria monocytogenes in milk and queso fresco cheese. Journal of Dairy Science. 93:4518-4525.
- Collins, C.E., Schilling, M.W., Andrews, L.S. and Marshall, D.L. 2010. Low dose x-ray treatment of fresh channel catfish fillets does not affect, color, texture, or oxidation. Journal of Aquatic Food Product Technology. 19:162-169.
- Thaxton, Y., Christensen, K., Schilling, M.W., Buhr, J.R. and Thaxton, J.P. 2010. A New Humane Method of Stunning Broilers Using Low Atmospheric Pressure. Journal of Applied Poultry Research. 19:341-348.
- Corzo, A., Kidd, M.T., Schilling, M.W., Loar II, R.E. and Barbosa L.C.G.S. 2010. Responses of Cobb 500 broilers to dietary amino acid density regimens. International Poultry Science Forum. Atlanta, GA, January 25-26 (Abstract).
- Schilling, M.W., D'Abramo, L., Silva, J.L., Kim, T. and Pham, A.J. 2010. Sensory enhancement of freshwater prawns through salt acclimation prior to harvesting. Institute of Food Technologists National Meeting, Chicago, IL, July 17-20. 153-01 (Abstract).
- Radhakrishnan, V., Schilling, M.W., Vizzier-Thaxton, Y. and Christensen, K. D. 2010. The effects of low-atmospheric pressure and electrical stunning on the sensory quality of broiler breast deboned at 45 minutes and four hours. Institute of Food Technologists Annual Meeting, Chicago, IL, July 17-20. 235-11 (Abstract).
- Kin, S., Schilling, M.W., Smith, B.S., Silva, J.L., Kim, T.J. and Campano, S. 2010. Effects of organic acid salts on the microbiological and physical properties of catfish fillets enhanced with an agglomerated sodium phosphate blend. Institute of Food Technologists Annual Meeting, Chicago, IL, July 17-20. 041-05 (Abstract).
- Burney, S.L., Tidwell, D.K., Hood, A.F. Schilling, M.W., Coggins, P.C. and Briley, C.A. 2010. Formulation and evaluation of vegetable dips containing dried kudzu (Pueraria lobata) or spinach (Spinacea oleracea) leaves. Institute of Food Technologists Annual Meeting, Chicago, IL, July 17-20. 160-06 (Abstract).
- Soni, K., Nannapaneni, R. and Schilling, M.W. 2010. Reduction of Listeria monocytogenes in Queso fresco cheese by surface treatment with GRAS lauric arginate. International Association of Food Protection Annual Meeting, August 1-4, Anaheim, CA (Abstract).
- Lilly, R.A. 2010. The Effects of Dietary Amino Acid Density Regimes on Broiler Meat Quality. Masters Thesis, August 2010, Mississippi State University, Mississippi State, MS.
- Kamadia, V. 2010. Effect of cooking and packaging methods on consumer acceptability and shelf-life of ready-to-eat gulf brown shrimp. PhD Dissertation, December 2010, Mississippi State University, Mississippi State, MS.
- Schilling, M.W., Battula, V., Loar II, R.E., Jackson, V., Kin, S. and Corzo, A. 2010. Dietary Inclusion Level Effects of Distillers Dried Grains with Solubles on Broiler Meat Quality. International Poultry Science Forum. Atlanta, GA, January 25-26 (Abstract).
- Lilly, R.A., Schilling, M.W. and Corzo, A. 2010. The Effects of Dietary Amino Acid Density Regimes on Broiler Meat Quality. International Poultry Science Forum. Atlanta, GA, January 25-26 (Abstract).
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Studies are ongoing that focus on adding value to muscle food products through applied protein chemistry, added value technologies, sensory science, flavor chemistry, and statistical analyses. The effects of low-atmospheric pressure stunning (LAPS) on instrumental meat quality and sensory acceptability are currently being evaluated. Preliminary data reveals that both LAPS and electrical stunning yield excellent quality meat that is acceptable to most consumers. In addition, research is being conducted to evaluate the effects of feeding different amino acid densities on broiler meat quality. Preliminary results reveal that feeding high and excessive amino acid ratios optimized yield. All amino acid densities yielded high quality meat but low and high amino acid densities yielded meat that was acceptable to a higher number of consumers than the deficient and excessive amino acid treatments. Research is being conducted on pork sausage in order to use non-meat ingredients to optimize shelf-life. Predictive modeling is being used to understand the impact of ingredients on shelf-life, sensory quality and volatile flavor compound composition. Preference mapping and cluster analysis is also being utilized to demonstrate the relationships between sensory descriptors, volatile flavor compound composition and consumer acceptability of the pork sausage treatments. Consumer acceptability and sensory descriptive testing is also being conducted on numerous products to meet the needs of industry and other researchers at our facility. PARTICIPANTS: Participants include industry members in Mississippi, industry members in dry cured ham producing states, faculty members at Mississippi State University and graduate students at Mississippi State University. This research provides valuable information to help industry members in Mississippi as well as trains graduate students so that they are able to perform independent research and write technically. TARGET AUDIENCES: Meat industry, food industry, and consumers PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
This experimentation is valuable to the meat industry. Research pertaining to the effects of stunning and nutrition on meat quality provides valuable economic and animal welfare information to the poultry and food industries. Research pertaining to the sensory evaluation of food products and how sensory descriptors relate to consumer acceptability and volatile compounds is valuable to the food industry since it helps understand how a food's sensory and chemical properties impact its acceptability.
Publications
- No publications reported this period
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