Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness

A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very‐rare, medium‐rare, or well‐done. Consumers (N = 315) were screened for preference of degree of doneness and fed 4 samples of their preferred doneness (a warm‐up and one from each USDA quality grade treatment in a random order). Consumers evaluated steaks on an 8‐point verbally anchored hedonic scale for tenderness, juiciness, flavor, and overall like as well as rated steaks as acceptable or unacceptable for all palatability traits. Quality grade had no effect (P > 0.05) on consumer ratings for tenderness, juiciness, flavor, and overall like scores, with all traits averaging above a 7 (“like very much”) on the 8‐point scale. In addition, no differences (P > 0.05) were found in the percentage of samples rated as acceptable for all palatability traits, with more than 94% of samples rated acceptable for each trait in all quality grades evaluated. Steaks cooked to well‐done had lower (P < 0.05) juiciness scores than steaks cooked to very‐rare or medium‐rare and were rated lower for tenderness (P < 0.05) than steaks cooked to a very‐rare degree of doneness. Results indicate consumers were not able to detect differences in tenderness, juiciness, flavor, or overall like among beef tenderloin steaks from USDA Choice and Select quality grades.     

Synergistic Processing of Skim Milk with High Pressure Nitrous Oxide,Heat, Nisin,and Lysozyme to Inactivate Vegetative and Spore-Forming Bacteria

Individual and combined effects of high pressure nitrous oxide (HPN₂O), heat, and antimicrobials on the inactivation of Escherichia coli, Listeria innocua, and Bacillus atrophaeus endospores in milk were all evaluated after 20-min treatments. Stand-alone milk treatments with HPN₂O (15.2 MPa), heat (45 and 65 °C), or nisin (50 and 150 IU mL^?1) resulted in log₁₀ reductions ranging only from 0.1 to 2.1 for E. coli and L. innocua. Combining HPN₂O (15.2 MPa) with heat (65 °C) inactivated 6.0 and 5.1 log₁₀ in the vegetative bacteria, respectively. Similarly, reductions of 5.9 and ≥ 6.0 log₁₀ of respective E. coli and L. innocua cells in milk were achieved through a combination of HPN₂O (15.2 MPa), heat (65 °C), and nisin (150 IU mL^?1). A 2.5 log₁₀ cycle inactivation of spores was obtained by HPN₂O, nisin (at both 50 and 150 IU mL^?1), and lysozyme (50 μg mL^?1) at 85 °C. Combining these processing techniques resulted in significantly greater microbial inactivation (p < 0.05) than the sum of individual reductions from each treatment alone, indicating synergistic effects. HPN₂O irrespective of processing temperatures did not cause any occurrence of sub-lethally injured cells or disruption in colloidal stability of milk at 65 and 85 °C (p ≥ 0.05). Color and pH changes in milk following the most demanding treatment conditions were minimal.     

Historical profiles of chlorinated paraffins and polychlorinated biphenyls in a dated sediment core from Lake Thun (Switzerland)

A dated sediment core from Lake Thun covering the last 120 years was analyzed to get an overview of the historical trend of the chlorinated paraffin (CP) and polychlorinated biphenyl (PCB) deposition, because CPs and PCBs have/had similar applications as plasticizers and flame retardants. Total CP concentrations (sum of short chain (SCCP), medium chain (MCCP), and long chain CPs (LCCP)) showed a steep increase in the 1980s and a more-or-less stable level of 50 ng g(-1) dry weight (dw) since then. The concentration-time profile is in good agreement with the available information on global production data. The quantification of higher chlorinated SCCPs using electron capture negative ionization low resolution mass spectrometry (ECNI-LRMS) revealed an increase in recent years. In addition, the degree of chlorination of SCCPs has strongly increased during the past 40 years, which may indicate its use as an additive for plastics, paints, and coatings. Furthermore, PCBs were analyzed in dated sediment slices. The PCB concentrations (sum of the six indicator congeners) peaked around 1969 (18 ng g(-1) dw) and decreased to 1.3 ng g(-1) dw in the surface layer corresponding to 2004. The peak level of CPs exceeded those of PCBs by about a factor of 3.     

Elemental composition of HULIS in the Pearl River Delta Region, China: results inferred from positive and negative electrospray high resolution mass spectrometric data

The HUmic-LIke Substances (HULIS) fraction isolated from aerosol samples collected at a rural location of the Pearl River Delta Region (PRD), China, during the harvest season was analyzed by both positive and negative mode electrospray ionization (ESI) coupled with an ultrahigh resolution mass spectrometer (UHRMS). With the remarkable resolving power and mass accuracy of ESI-UHRMS, thousands of elemental formulas were identified. Formulas detected in the positive (ESI+) and the negative (ESI-) mode complement each other due to differences in the ionization mechanism, and the use of both provides a more complete characterization of HULIS. Compounds composed of C, H, and O atoms were preferentially detected in ESI- by deprotonation, implying their acidic properties. Tandem MS and Kendrick Mass Defect analysis implies that carboxyl groups are abundant in the CHO compounds. This feature is similar to those of natural fulvic acids, but relatively smaller molecular weights are observed in the HULIS samples. A greater number of reduced nitrogen organic compounds were observed in the ESI+ compared to ESI-. Compounds with biomass burning origin including alkaloids, amino acids, and their derivatives are their probable constituents. Sulfur-containing species were dominantly detected in ESI-. The presence of sulfate fragments in the MS/MS spectra of these species and their high O/S ratios implies that they are mainly organosulfates. Organosulfates and nitrooxy-organosulfates were often the most intensive peaks in the ESI- spectra. They are believed to be products of reactive uptake of photooxidation products of reactive volatile organic compounds by acidic sulfate particles. The elemental compositions deduced from the UHRMS analysis confirm the conclusion from our previous study that biomass burning and SOA formation are both important sources of HULIS in the PRD region.     

GutSelf: Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract

Nutritional research is currently entering the field of personalized nutrition, to a large extent driven by major technological breakthroughs in analytical sciences and biocomputing. An efficient launching of the personalized approach depends on the ability of researchers to comprehensively monitor and characterize interindividual variability in the activity of the human gastrointestinal tract. This information is currently not available in such a form. This review therefore aims at identifying and discussing published data, providing evidence on interindividual variability in the processing of the major nutrients, i.e., protein, fat, carbohydrates, vitamins, and minerals, along the gastrointestinal tract, including oral processing, intestinal digestion, and absorption. Although interindividual variability is not a primary endpoint of most studies identified, a significant number of publications provides a wealth of information on this topic for each category of nutrients. This knowledge remains fragmented, however, and understanding the clinical relevance of most of the interindividual responses to food ingestion described in this review remains unclear. In that regard, this review has identified a gap and sets the base for future research addressing the issue of the interindividual variability in the response of the human organism to the ingestion of foods.     

Environmental behavior of the chiral acetamide pesticide metalaxyl: enantioselective degradation and chiral stability in soil

Racemic metalaxyl is currently being replaced in many countries by metalaxyl-M, the fungicide enantiomerically enriched with the biologically active R-enantiomer. This "chiral switch" is expected to reduce the amount of pesticide released into the environment as well as potential side-effects on nontarget organisms. Detailed knowledge of the environmental behavior of such chiral compounds should include information on the chiral stability (interconversion of enantiomers). In the present study, the degradation/ dissipation of metalaxyl and its primary carboxylic acid metabolite (MX-acid) in soil was investigated under laboratory conditions using enantioselective gas chromatography mass spectrometry (GC-MS). Racemic and the enantiopure R- and S-compounds were incubated in separate experiments. The degradation of metalaxyl was shown to be enantioselective with the fungicidally active R-enantiomer being faster degraded than the inactive S-enantiomer, resulting in residues enriched with S-metalaxyl when the racemic compound was incubated. The relatively high enantioselectivity suggests that degradation/dissipation was largely biological. The data indicated a conversion of 40-50% of metalaxyl to MX-acid, and the remaining metalaxyl being degraded via other pathways. The degradation of MX-acid was also enantioselective. Metalaxyl and MX-acid were both configurationally stable in soil, showing no interconversion of R- to S-enantiomers, and vice-versa. Furthermore, the conversion of metalaxyl to MX-acid proceeded with retention of configuration. Degradation followed approximate first-order kinetics but showed significant lag phases.     

Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

Wheat, together with maize and rice, accounts to about 90% of the world's cereal production. During the milling process, wheat bran, besides other valuable compounds such as wheat germ and parts of the endosperm, remains as major by-product. Wheat bran is composed of various histological cell layers, called the pericarp, testa, hyaline and aleurone layer and its weight ratio to milled wheat is about 25%. Annually, over 650 million tons of wheat are produced in the world, of which more than 69% are used for food. The thereby accruing biomass of wheat bran can be estimated as 150 million tons, which are basically used in the feed industry. Even if numerous studies have investigated potential health benefits of consuming more whole grain foods, the addition of bran to existing food systems may confer difficulties in terms of processing, nutrition or sensory acceptance by consumers. This review will summarize state-of-the-art technological approaches such as mechanical, thermal or enzymatic treatment used to modify the functional properties of wheat bran and coincidently describe the impact on the food system.